油茶果微波爆壳的特性研究

Analysis of Camellia oleifera cracking properties by micro-wave

油茶作为中国的特产,其深加工具有重要的现实意义。测定了油茶蒲水份含量75%左右,油茶籽的水份含量56%左右,油茶果的比热容为2.1～2.5J/g℃。探讨了在微波作用下,油茶蒲裂纹的主要形式有十字型、近1200分开型等,并计算了其临界断裂强度因子与刚度的关系。理论和实践证明,自然形状导致油茶蒲裂纹的位置是在油茶籽最凸起处,因为纤维组织最薄弱,微波作用下油茶果的最初裂开点是其自然采摘最下端。

As one of the Chinese special product,deep processing of Camellia oleifera has important practical significance.The water content of Camellia oleifera out-shell was about 75%,the seed＇s was about 56%,the specific heat capacity was about 2.1~2.5 J/g℃.Under the microwave effect,some crack forms of Camellia oleifera have been studied,such as types of cruciform cracks,near 1200 cracks,etc.The relation of critical fracture strength factor to rigidity has been calculated=（6.2~9.8）＊103E.Practice and theory show that natural shape results the cracks locating at the most raised parts of Camellia oleifera,because the fibrous structure is the most weakness,the first cracking point is the Camellia oleifera natural bottom.