鹌鹑蛋力学性能和物理特性的测定

Mohamed Hassan, M. Geasa
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摘要

农业和动物产品的机械和物理质量在各种农业设备的设计中至关重要。对鹌鹑蛋的长度、直径、平均直径、体积、球度、质量、形状指数、蛋的包装系数、壳质量和壳厚度进行了鉴定。测量了鹌鹑蛋表面与橡胶、胶合板、塑料和纸板表面的静摩擦系数。研究了鹌鹑蛋的力学行为,包括平均破裂力、变形和吸收能量。鸡蛋测试的X轴和Z轴都被塞满了。鹌鹑蛋的长径、球度、平均直径、表面积、蛋质量、体积和包装系数以及蛋壳厚度和质量的测量计算结果分别为:32.66 mm、25.86 mm、85.61%、27.94 mm、2455 mm 2、11.74 g、11464 mm 3、0.439、0.24 mm和1.342 g。橡胶、胶合板、塑料和纸板表面的摩擦系数分别为0.47、0.33、0.37和0.45。橡胶表面的摩擦力最大,其次是纸板、塑料和胶合板。沿x轴加载时,鹌鹑蛋的破裂力、吸收能量和变形最大。与x前压力轴相比,沿着z轴的压缩需要最大的非压缩力来打破鸡蛋。破裂力,吸收能量,以及沿x -锋面的变形
本文章由计算机程序翻译,如有差异,请以英文原文为准。
Determination of Mechanical Behavior and Physical Properties of Quail Eggs
Agricultural and animal products' mechanical and physical qualities are crucial in the design of a wide range of agricultural equipment. The quail eggs of length, diameter, mean value diameter, volume, sphericity, mass, shape index, packaging coefficient of eggs, shell mass, and shell thickness were identified. The static friction coefficients between quail eggs surfaces and rubber, plywood, plastic, and cardboard surfaces were measured. The mechanical Behavior of quail eggs was investigated in terms of average rupture force, deformation, and absorbed energy. The egg tests' X axis and Z axis were crammed. The following measurements and calculations for quail eggs of length and diameter, sphericity, mean diameter, surface area, egg mass, volume and packaging coefficient and egg shells of thickness, and mass were: 32.66 mm, 25.86 mm 85.61 %, 27.94 mm, 2455 mm 2 , 11.74 g, 11464 mm 3 , 0.439, 0.24 mm and 1.342 g respectively. The coefficients of friction on rubber, plywood, plastic, and cardboard surfaces were 0.47, 0.33, 0.37, and 0.45, respectively. The rubber surface had the most friction, followed by cardboard, plastic, and plywood. When quail eggs were loaded along the X-axis, the greatest rupture force, absorbed energy, and deformation were obtained. Compression along the Z-axis required the most un-compressive power to break the eggs compared to the X-front pressure axis. The rupture force, absorbed energy, and deformation along the X-front
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