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題 名 | 柿餅加工過程彈性模數與含水率關係之研究=Study on Modulus of Elasticity in Relation with Moisture Content during Persimmons Processing |
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作 者 | 陳文彬; 林文進; 林砂; | 書刊名 | 嘉義技術學院學報 |
卷 期 | 65 1999.08[民88.08] |
頁 次 | 頁51-64 |
分類號 | 435.62 |
關鍵詞 | 柿子; 含水率; 彈性模數; Persimmons; Moisture; Modulus of elasticity; |
語 文 | 中文(Chinese) |
中文摘要 | 本研究主要對柿餅加工階段做含水率、彈性模數等基本物理特性之研究,並將這 些參數予以量化,使有助於預估柿餅加工品質並做為未來柿餅加工機械化和自動化之基礎。 試驗結果顯示, 柿餅加工初期到末期平均濕基含水率由 80.07% 下降至 20.01%,彈性模數 由 43.28N/mm 降為 0.83N/mm。加工期間柿餅之含水率隨乾燥時間之延續而遞減,柿餅含水 率之遞減率與乾燥時間成反比,彈性模數亦隨乾燥加工過程而遞減,其遞減率亦與乾燥時間 成反比。這些物理特性將是日後設計柿餅加工機械的重要依據。 |
英文摘要 | This study investigated the changes of physical properties, such as moisture, and modulus of elasticity during persimmons processing. These parameters were quanitified to assist to the quality evaluation for the persimmons processing. This study can be the foundation of persimmons processing automation. From the experimental results, the average moisture on the wet base was decreased from 80.07% to 20.01% and modulus of elasticity from initial stage to final stage during persimmons processing. The elastic modulus was decreased from 43.28Nt/mm to 0.83Nt/mm during persimmons processing so the moisture of persimmons decreased as the drying time and good correlation was obtained between the moisture and drying time. The modulus of elasticity decreased as the processing time increased. The machinery design of persimmons processing in the future will be according to changes of these physical properties. |
本系統中英文摘要資訊取自各篇刊載內容。