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    Wyświetlanie 1-5 z 5
    Tytuł:
    Stress-strain response of sheared wheat granular material stored in silos using triaxial compression tests
    Autorzy:
    Zeng, C.
    Gu, H.
    Wang, Y.
    Powiązania:
    https://bibliotekanauki.pl/articles/2082870.pdf
    Data publikacji:
    2020
    Wydawca:
    Polska Akademia Nauk. Instytut Agrofizyki PAN
    Tematy:
    wheat granular
    void ratio
    confining pressure
    shearing velocity
    strength
    dilatancy
    Opis:
    Wheat granular material stored in silos usually suffers shearing loads, which induces complex stress-strain response during the silo filling and discharging process. In order to guarantee the safe storage of these granular materials, it is necessary to investigate the shearing behaviour of wheat granular material in silos. In this paper, a series of triaxial tests were conducted on wheat granular material by using a modified double cell triaxial system. The stress-strain responses including the volumetric strain behaviour were examined considering the effect of the initial void ratio, confining pressure and shearing velocity. Different shearing states were discussed to obtain their strength parameters in various conditions. The results show that the shearing characteristics of wheat granular material are influenced by the shearing velocity. The friction angles increase with the decreasing void ratio at different states. The final volumetric strain decreases with increasing confining pressure, and the dilation is diminished. The dilatancy behaviour was quantitatively evaluated based on Row’s theory for wheat granular material. The stress-strain relationship of wheat granular material was then determined.
    Źródło:
    International Agrophysics; 2020, 34, 1; 103-114
    0236-8722
    Pojawia się w:
    International Agrophysics
    Dostawca treści:
    Biblioteka Nauki
    Artykuł
    Tytuł:
    Effects of thermal treatment on colour and texture of Typha latifolia L.
    Autorzy:
    Zang, M.
    Zhou, Y-H.
    Wang, S.
    Tang, J.
    Powiązania:
    https://bibliotekanauki.pl/articles/25390.pdf
    Data publikacji:
    2012
    Wydawca:
    Polska Akademia Nauk. Instytut Agrofizyki PAN
    Opis:
    Through the analysis of the residual activity of peroxidase (POD), chromatic aberration, shear intensity and shear power, the effects of different thermal treatment times at 100°C on the POD, surface colour and texture of Typha latifolia L. were evaluated. The results showed that the activity of POD decreased with the increasing thermal treatment time at 100°C. The regeneration amount of POD increased first for some time and then started to decrease with the treatment time. Thermal treatment times 1.0 and 1.5 min at 100°C exhibited maximum regeneration of POD for the samples stored at 20 and 37°C, respectively. The sample had acceptable texture and surface colour when they were treated at 100°C for 4 min because the POD in the sample was inactivated to an acceptable level.
    Źródło:
    International Agrophysics; 2012, 26, 2
    0236-8722
    Pojawia się w:
    International Agrophysics
    Dostawca treści:
    Biblioteka Nauki
    Artykuł
    Tytuł:
    Fruit biomechanics based on anatomy: a review
    Autorzy:
    Li, Z.
    Yang, H.
    Li, P.
    Liu, J.
    Wang, J.
    Xu, Y.
    Powiązania:
    https://bibliotekanauki.pl/articles/24093.pdf
    Data publikacji:
    2013
    Wydawca:
    Polska Akademia Nauk. Instytut Agrofizyki PAN
    Opis:
    Fruit biomechanics is needed for quality determination, multiscale modelling and engineering design of fruit processes and equipments. However, these determined fruit biomechanics data often have obvious differences for the same fruit or tissue. In order to investigate it, the fruit biomechanics based on anatomy was reviewed in this paper. First, the anatomical characteristics of fruit biomaterials were described at the macroscopic ‘tissue’ level and microscopic ‘cellular’ level. Subsequently, the factors affecting fruit biomechanics based on anatomy and the relationships between fruit biomechanics, texture and mechanical damage were summarised according to the published literature. Fruit biomechanics is mainly affected by size, number and arrangement of cells, quantity and volume of intracellular spaces, structure, thickness, chemical composition and permeability of cell walls, and pectin degradation level and turgor pressure within cells based on microanatomy. Four test methods and partial determined results of fruit biomechanics were listed and reviewed. The determined mechanical properties data of fruit are only approximate values by using the existing four test methods, owing to the fruit biomaterials being non-homogeneous and living. Lastly, further aspects for research on fruit biomechanics were proposed for the future.
    Źródło:
    International Agrophysics; 2013, 27, 1
    0236-8722
    Pojawia się w:
    International Agrophysics
    Dostawca treści:
    Biblioteka Nauki
    Artykuł
      Wyświetlanie 1-5 z 5

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