荞麦剥壳间隙对整半仁率影响规律的试验的研究.pdf

摘 要 剥壳间隙是影响荞麦产品质量的重要因素之一，它不但影响整半仁率，还影响碎 仁率。但目前关于荞麦剥壳间隙对整半仁率影响规律的研究在国内未见报道。实际生 产中荞麦剥壳机的剥壳间隙没有规范合理的调整标准,仍然靠工人的经验来操作。这 种没有理论依据来支撑的人为操作不仅缺少科学性，而且很大程度上影响了荞麦剥壳 的整半仁率和碎仁率。 本文针对荞麦剥壳过程中剥壳间隙凭经验操作的问题开展试验研究，选φ4.6～ 4.8mm 粒径荞麦在剥壳间隙4.0mm 时，以荞麦整半仁率和碎仁率作为衡量指标，寻找 其较优工作转速。据此在较优工作转速下，对不同粒径荞麦进行剥壳试验，寻找剥壳 间隙对不同粒径荞麦的整半仁率、碎仁率的影响规律，为提高荞麦加工的整半仁率和 降低碎仁率提供了参考。通过试验研究取得了以下研究结论： （1）在同一个剥壳转速下，不同粒径荞麦的较优剥壳间隙是不同的。随着粒径 的增加，其较优剥壳间隙是增大的。 （2）通过对某一粒径荞麦进行剥壳，可以得出随着剥壳间隙的减小，其整半仁 率在某一段区间里有增大的趋势，直至达到较优的剥壳间隙，随后整半仁率变小；而 碎仁率随着剥壳间隙的变小，一直呈上升趋势。 （3）通过对剥壳转速和剥壳间隙的正交试验，分析其交互作用的影响。试验数 据表明：剥壳间隙和剥壳转速对整半仁率、碎仁率有显著性，其交互作用没有显著性。 对于粒径为φ4.6～4.8mm 的荞麦剥壳间隙和剥壳转速的最佳组合是剥壳间隙为 4.0mm,转速为1038.4r/min。 关键词：荞麦；剥壳间隙；整半仁率；碎仁率 Study on Effect Rule of Shucking Gap on the Whole Half Kernel Rate of different granularity Buckwheat Abstract The shucking gap is one of the important factors that affect the quality of buckwheat products, which not only affect the whole half kernel rate, but also affect the broken kernel rate. The experiment study on Effect rule of shucking gap on the whole half kernel rate of buckwheat have not been reported in the country. There are no standard reasonable the shucking gap adjustments of buckwheat shucking machine in the actual production , still rely on the experience of the workers to operate. This is no theoretical basis to support human action, not only the lack of scientific but also affected largely the whole half kernel rate and broken kernel rate of buckwheat. In this paper, Carry out the studies for the operating shucking gap empirically in buckwheat shucking process. Selected φ4.6 ~ 4.8mm particle size buckwheat, then the shucking gap is 4.0mm. The whole half kernel rate and broken kernel rate of buckwheat as a measure standard, get the optim