SOME ASPECTS OF STRENGTH PROPERTIES OF CASHEW NUTS

被引：43

作者：

OLOSO, AO

CLARKE, B

机构：

[1] Silsoe College, Silsoe, Bedford

来源：

JOURNAL OF AGRICULTURAL ENGINEERING RESEARCH | 1993年 / 55卷 / 01期

关键词：

D O I：

10.1006/jaer.1993.1030

中图分类号：

S2 [农业工程];

学科分类号：

0828 ;

摘要：

Quasi-static compression tests were carried out on roasted cashew nuts to study the effect of moisture content, predamage type and direction of loading on failure force, failure deformation and energy absorbed to the point of failure. All of the factors examined had a significant effect (p < 0·01) on the measured parameters and also on the pattern of failure of the nut shell. Failure deformation and energy absorbed increased while failure force decreased with increases in moisture content. In most cases, predamage to the nut shell resulted in a decrease in the measured parameters. The implications of the results for the design of a suitable cashew nut sheller are discussed. © 1993 Silsoe Research Institute.

引用

页码：27 / 43

页数：17