期刊论文

中文

武汉轻工大学学报

2095-7386

2023

42

04

25-30+80

10.3969/j.issn.2095-7386.2023.04.004

2022CFB944:湖北省自然科学基金 Q20211609:湖北省教育厅科研项目 :湖北省揭榜制粮食科技项目 FM-202103:江苏省食品先进制造重点实验室开放基金 2020J06:武汉轻工大学校***科研项目 2019RZ08:武汉轻工大学博士启动科研

本校为第一机构

大米是我国多数人主要的口粮，砻谷质量对于后续加工至关重要。实验选取典型的籼、粳、糯三种米为研究对象，通过3D景深显微镜观测谷壳微观结构，利用质构仪拉伸实验台对谷壳的力学特性和拉伸破坏力进行研究。通过自制模拟砻谷实验装置，对砻谷过程进行观测，并分析聚氨酯硬度、速率对谷壳损伤断裂的影响。实验结果表明，谷壳外表面由纤维素块状结构组成，排列整齐，呈现高低起伏，三种谷壳的拉伸破坏力分别为籼米6.8 N,粳米5.0 N,糯米4.1 N,并且拉伸过程中由于谷壳的纤维强度韧性存在差异，导致拉伸曲线存在起伏。随着聚氨酯硬度和模拟装置速率的增大，谷壳的损伤程度也随之增大。

Rice is the main staple food for most people in China,and rice hulling quality is crucial for subsequent processing.The typical indica,japonica,and glutinous rice was selected as the research objects in experiment.Husk microstructure was observed by 3D depth of field mi...MORE Rice is the main staple food for most people in China,and rice hulling quality is crucial for subsequent processing.The typical indica,japonica,and glutinous rice was selected as the research objects in experiment.Husk microstructure was observed by 3D depth of field microscope.Mechanical properties,tensile failure force...