含水率对花生脱壳及花生仁破损力学性质的影响

Effect of moisture content on mechanical properties of peanut shelling and peanut kernel damage

以花育23和四粒红2个花生品种为研究对象,进行不同含水率下花生破壳强度、破壳变形量和花生仁破损强度的试验研究。结果表明:含水率对花生脱壳的影响主要体现在花生破壳力和果仁破损强度两方面,花生破壳力和果仁抗破损强度均随着含水率的增加而显著增加,因而脱壳时果仁不易破损,但脱壳困难;果仁平均抗破损力高于果壳平均抗破壳力,有利于仁壳分离。研究表明花生脱壳最佳含水率为17.3%,此时2个品种花生平均脱壳破损率为1.84%,平均脱净率为95.87%,均优于国家标准。

Two typical varieties of peanut, Huayu23 and Silihong were selected as the research materials and a series of experiments for peanut shell-breaking strength, shell-breaking deformation and peanut kernel damage strength with different moisture contents were conducted. The results showed that the effect of moisture content on peanut shelling was mainly reflected in peanut shell-breaking strength and kernel damage strength. There was a significant increase on damage strength of peanut kernels and peanut shell-breaking force as the moisture content increased, and thus the peanut kernels were not easily broken during shelling, of course the shelling was not easy. The average breaking force of peanut kernels was higher than that peanut shell, and thus the separating kernel and shell was easy. The study showed that the optimum moisture content of peanut shelling was 17.3%, the average shelling damage rate and average shelling net rate were 1.84% and 95.87% respecvtively, which were better than national standards.