摘要
为满足鲜米机加工后的胚芽米由低留胚率达到国家标准以上留胚率过程中的工艺参数的需求,采用二次回归旋转试验的方法,建立起留胚率基于鲜米机主轴转速、碾米筋倾角和碾白室间隙这三个参数的理论数学模型,阐述了留胚率在工艺参数影响下的变化和鲜米机最佳工艺参数求解方法,介绍了鲜米机主轴直径与转速关系,碾米筋倾角和碾白室间隙参数选择的方法,对比并选择了用到的参数范围,完成了鲜米机留胚率基于三个工艺参数的实验设计和图像分析,结果表明,鲜米机主轴转速和碾白室间隙是对留胚率的主要影响因素,当转速为876 r/min,碾米筋倾角为1°和碾白室间隙为11.7 mm时留胚率达到最大值,为以后鲜米机的设计优化提供了参考。
In order to meet the requirements of process parameters in the process of low germ-remained rate of germ-remained rice after machining reaching the germ-remained rate above the national standard,the theoretical mathematical model of the germ-remained rate based on the three parameters of the spindle speed of the germ-remained rice whitener;the obliquity of veins and the gap of whitening room was established by being used the orthogonal experiments of rotation assemblage for two times. The variation of germ-remained rate under the influence of process parameters and the solution method of optimum process parameters of germ-remained rice whitener were expounded. The relationship between spindle diameter and rotation speed of germ-remained rice whitener,and the selection method of obliquity of veins and the gap of whitening room were introduced. The range of parameters was compared and selected. The experimental design and image analysis of germ-remained rice whitener germ-remained rate based on three process parameters were completed. The results showed that the spindle speed of the germ-remained rice whitener and the gap of whitening room were the main factors affecting the germ-remained rate. When the rotational speed was 876 r/min,the obliquity of veins was 1° and the gap of whitening room was 11.7 mm,the germ-remained rate reached the maximum value. It provided reference for the design optimization of germ-remained rice whitener.
作者
王思佳
王振宏
石金宝
WANG Sijia;WANG Zhenhong;SHI Jinbao(School of Mechatronic Engineering,Changchun University of Science and Technology,Changchun 130022)
出处
《长春理工大学学报（自然科学版）》
2022年第5期61-66,共6页
Journal of Changchun University of Science and Technology(Natural Science Edition)
基金
吉林省科技厅项目(KYC-MX-XM-2019-026)。
关键词
鲜米机
留胚率
工艺参数
数学模型
germ-remained rice whitener
germ-remained rate
process parameters
mathematical model
作者简介
王思佳(1996-),男,硕士研究生,E-mail:1003110829@qq.com;通讯作者:王振宏(1964-),男,硕士,副教授,E-mail:776988239@qq.com。
