小麦稻谷及玉米内摩擦角的测定与比较研究.pdf

86 2009, Vol. 30, No. 15 食品科学 ※基础研究 1 1 2 2 2 程绪铎 ，安蓉蓉 ，曹 阳 ，李光涛 ，程 龙 (1.南京财经大学食品科学与工程学院，江苏南京 210003 ；2. 国家粮食局科学研究院，北京 100080) 主要对小麦、稻谷及玉米的内摩擦角进行了实验测定与比较。测定了三个粮种的内摩擦角，并探讨了影 响内摩擦角的因素。结果表明：小麦内摩擦角测定的最佳剪切速度为5.20mm/min ，小麦、稻谷及玉米的内摩擦 角均随着剪切速度的增加而减小，随着法向压应力的增加而减小，小麦和玉米的内摩擦角随着水分的增加而增加， 稻谷的内摩擦角随水分的变化不规律。根据实验结果，分别拟合出内摩擦角与法向压应力、剪切速度以及水分的 关系方程。 内摩擦角；法向压应力；水分；剪切速度 Factors Affecting Measurement of Angle of Internal Friction of Wheat, Paddy and Corn 1 1 2 2 2 CHENG Xu-duo ，AN Rong-rong ，CAO Yang ，LI Guang-tao ，CHENG Long (1. College of Food Science and Engineering, Nanjing University of Finance and Economics, Nanjing 210003, China； 2. Academy of State Administration of Grain, Beijing 100080,China) Abstract ：The effects of shear velocity, normal stress and moisture content on the measurement of angle of internal friction of wheat, paddy and corn were investigated by single-factor method. A shear velocity of 5.20 mm/min was found to be the best for the measurement of angle of internal friction. The angles of internal friction of wheat, paddy and corn all declined with the increase in normal stress and shear velocity. An upward trend of angle of internal friction was found in both wheat and corn as the moisture content went up, which, however, appeared to have little influence on the angle of internal friction of paddy. Four mathematical models describing the relationships of angle of internal friction with normal stress, shear velocity and moisture content were developed for each of the grains. Key words ：angle of internal friction ；normal stress ；moisture content ；shear velocity 中图分类号：TS210.4 文献标