杏鲍菇废菌棒力学性能试验

Mechanical Property Test on Edible Fungi Residue of Pleurotus eryngii

以经过栽培的杏鲍菇(Pleurotus eryngii)废菌棒为试验材料,对不同含水率的废菌棒进行剪切、压缩等力学性能试验。结果表明,含水率是影响废菌棒剪切强度、抗压强度的重要因素。平均含水率分别为27.2%、21.4%、12.6%的废菌棒其平均剪切强度分别为15.5 k Pa、22.3 k Pa、29.4 k Pa。平均含水率分别为28.1%、21.0%、12.6%的废菌棒,其平均抗压分别为71.3 k Pa、120.0 k Pa、150.0 k Pa。压缩试验中废菌棒一般经历弹性、屈服、强化和断裂4个阶段,符合塑性材料的特点。

With the edible fungi residue of Pleurotus eryngii after cultivating as test material,shear and compression mechani- cal tests were carried out. Results showed that moisture content was the key factor influencing shear intensity and compressive intensity. When the average moisture content of edible fungi residue was 27.2%,21.4%,and 12.6%,respectively, the average shear intensity was 15.5 kPa,22.3 kPa,29.4 kPa,respectively. When the average moisture content of edible fungi residue was 28.1%,21%,and 12.6%,respectively,their average compressive intensity was 71.3 kPa,120 kPa,150 kPa,respectively. During the test,the edible fungi residue undergone the four periods including elasticity, surrender, intensity and breakage,which present- ed characteristics of plastic material