苜蓿蠕变特性的虚拟样机仿真研究

Study on Simulation of Virtual Prototyping of Creep Characteristics of Alfalfa

苜蓿的蠕变特性对其压缩过程和压缩后产品特性、压缩生产工艺及压缩设备的研制、优化等均有重要影响。文章对苜蓿进行了蠕变试验,并采用ADAMS虚拟样机技术结合保压阶段蠕变试验结果建立了苜蓿蠕变的四元件Burgers模型,通过与苜蓿蠕变试验数据比较表明,利用虚拟样机技术所建立的ADAMS蠕变仿真模型合理、可靠,并进一步分析模型后,获得了苜蓿蠕变模型中各元件的应变随时间的变化规律。

The creep properties of alfalfa has great influence on it＇s compressing process, the properties of products, process technology, the research of equipment and it＇s optimizing configuration. The paper tests the creep properties of alfalfa by using ADAMS theoretical technology combined with results of creep experiment. As a result, the model of Burgers, which is the four elments of creep of alfalfa, is formed. By comparing the data of the test, it turns out that the ADAMS emulation model which is establised by means of theoretical technology is reasonable and reliable. By analyzing the model, the transformation law consisted of different elements in the creep of alfalfa is obtained as the changed of the time.