鲜枣轻微损伤力学特性的研究

Research on Mechanical Property of Bruise Jujube

为了探明轻微损伤对鲜枣力学特性的影响,以太谷壶瓶枣、梨枣、郎枣为研究对象,使用Instron万能材料物理试验机进行鲜枣轻微损伤试验样本制作,对样本从损伤制作到变质这一时间段的果皮强度、果皮破裂深度、果皮脆度、果皮韧性、果肉最大硬度、果肉平均硬度和果肉匀质指数进行了测定。通过对这些指标的比较分析,发现轻微损伤对果皮脆度的影响最为明显,并探明了鲜枣从开始轻微损伤到变质阶段的力学特性及其变化规律,为鲜枣加工和运输相关研究提供了依据。

In order to ascertain the effect of bruise to jujube, make bruise test samples by means of universal bio-material tester for Huping jujube, Pear-jujube and Lang jujube from Taigu. Test the mechanical property including pericarp intensity, pericarp break distance, pericarp brittleness, pericarp toughness, maximal flesh firmness, mean flesh firmness and the number of peaks of the samples for the period from the making of bruise to metamorphism. Through the analysis to the index, bruise, the effect on the pericarp brittleness is most obvious from bruise, and mechanical property and change rule of jujubes from bruise to deterioration, which provided a theoretical reference for processing and transportation of jujubes.