不同品种甘草茎秆压缩特性与流变特性试验研究

Experimental study on compression and rheological properties of stem of different licorice cultivars

针对全混合日粮搅拌机工作过程中存在的工作部件易磨损等问题,为全混合日粮搅拌机设计与优化提供参考依据,本文以含水率为试验因素,利用英斯特朗8801型万能试验机对不同含水率下不同品种甘草茎秆开展了压缩、蠕变与应力松弛特性试验研究。试验结果表明:当含水率为50%时,光果甘草茎秆在弹性阶段的最大抗压强度为10 MPa;随着含水率的增加,甘草茎秆的蠕变曲线逐渐向上移动,当含水率为50%时光果甘草茎秆的蠕变曲线明显高于其他2个品种,而在其他含水率时3个品种的蠕变曲线较为相似,说明Burgers四元件模型可以很好的反映甘草茎秆的蠕变特性;随着含水率的增加,甘草茎秆应力松弛曲线逐渐向下移动,胀果甘草茎秆的应力松弛曲线在3个含水率下均高于其他2个品种,Maxwell五元件模型可以很好的反映甘草茎秆的应力松弛特性。

Aiming at the problems of easy wear and tear of the working parts in the working process of the total mixed ration(TMR)mixer,in order to provide a reference for the design and optimization of the total mixed ration(TMR)mixer,the experimental research on the compression,creep and stress relaxation characteristics of different varieties of licorice stems was carried out with the moisture content as an experimental factor.The test results shown that when the moisture content was 50%,the maximum compressive strength of Glycyrrhiza glabra stems in the elastic stage was 10 MPa.With the increase of moisture content,the creep curve of licorice stems gradually moved upward.When the moisture content was 50%,the creep curves of Glycyrrhiza glabra stems were significantly higher than those of the other two varieties.At other moisture contents,the creep curves of the three varieties were similar.The Burgers four-element model could well reflect the creep characteristics of licorice stems.With the increase of moisture content,the stress relaxation curve of licorice stems gradually moved downward,and the stress relaxation curves of Glycyrrhiza inflata were higher than those of the other two varieties at three moisture contents.The Maxwell five-element model could well reflect the stress relaxation properties of licorice stems.