College of Mechanical and Electrical Engineering, Shihezi University, Shihezi, Xinjiang, China; Key Laboratory of Northwest Agricultural Equipment, Ministry of Agriculture and Rural Affairs, Shihezi, Xinjiang, China.
College of Mechanical and Electrical Engineering, Shihezi University, Shihezi, Xinjiang, China; Key Laboratory of Northwest Agricultural Equipment, Ministry of Agriculture and Rural Affairs, Shihezi, Xinjiang, China.
J Biomech. 2021 Mar 30;118:110198. doi: 10.1016/j.jbiomech.2020.110198. Epub 2020 Dec 25.
In this paper, a year-old stalk of Glycyrrhiza glabra was used as the research object. The electronic universal testing machine was used to test the mechanical properties of shearing and bending. The microstructure of the stalk of Glycyrrhiza glabra was observed with a microscope. Mechanical test research indicated that the shearing process included an elastic phase, a yield phase, and a plastic deformation phase. The bending process was divided into elastic deformation stage and plastic deformation stage. In addition, the shearing force, shearing energy, bending force and bending energy all increased with the increase in diameter. As the water content increased, the shearing force and bending force decreased at first, reached the minimum when the water content was about 45%, and then had an upward trend. The shearing energy increased with the water content, and the bending energy, decreased with the water content. The two test factors were statistically significant for both shearing and bending properties. The microscopic test results showed that the phloem, fiber, and pith constitute the microstructure of the licorice stalk. The linear regression model could reflect the correlation between the cross-sectional area of each part and the shearing force and bending force (P < 0.05). Through analysis, it was concluded that the change of the cross-sectional area of the stalk microstructure had an important influence on the mechanical properties of shearing and bending. The results can provide theoretical basis for the design of Glycyrrhiza Glabra stalk harvesting, crushing and processing equipment.
本文以 1 年生甘草为研究对象，采用电子万能试验机对剪切和弯曲力学性能进行测试，利用显微镜观察甘草茎的微观结构。力学试验研究表明，剪切过程包括弹性阶段、屈服阶段和塑性变形阶段，弯曲过程分为弹性变形阶段和塑性变形阶段。此外，剪切力、剪切能、弯曲力和弯曲能均随直径的增大而增大。随着含水量的增加，剪切力和弯曲力先减小，当含水量约为 45%时达到最小值，然后呈上升趋势。剪切能随含水量的增加而增加，弯曲能随含水量的增加而减小。两个试验因素对剪切和弯曲性能均有显著影响。微观试验结果表明，韧皮部、纤维和髓构成了甘草茎的微观结构。线性回归模型可以反映各部分横截面积与剪切力和弯曲力的相关性（P<0.05）。通过分析得出，茎微观结构横截面积的变化对剪切和弯曲力学性能有重要影响。研究结果可为甘草茎收获、粉碎和加工设备的设计提供理论依据。
