【摘要】 为了提高设施叶菜机械化收获的效率,以温室奶油生菜为研究对象,开展叶菜剪切力学特性的针对性研究。在物性测试仪上进行了生菜根茎单因素和多因素的正交剪切试验,以剪切力大小为指标,分别从滑切角度、剪切位置、剪切速度及剪切刀具等方面分析了这些因素对温室生菜剪切效果的影响。试验结果表明:剪切速度对剪切力的影响最大,其次是剪切位置,剪切力会随着剪切速度的增大而减小,且锯齿刀剪切效果优于光刀,滑切角剪切力的影响不大。综合多因素分析得到:剪切位置为靠近生菜底叶的1.5mm,剪切刀具为锯齿刀,剪切角度为20°,剪切速度为20mm/s,此时的剪切力最小为7.12N。该研究可为温室生菜收获机械设计提供一定理论数据支撑。更多还原

【Abstract】 In order to improve the efficiency of mechanized harvesting of leafy vegetables, this paper takes the greenhouse butter lettuce as the research object, and carries out the targeted research on the shear mechanical properties of leafy vegetables. The single-factor and multi-factor orthogonal shear tests of lettuce rhizome were carried out on the physical property tester. The shear force was used as the index, and the shear angle, shear position, shear speed and shearing tool were analyzed. The effect of these factors on the shearing effect of greenhouse lettuce. The test results show that the shearing speed has the greatest influence on the shearing force, followed by the shearing position. The shearing force decreases with the increase of the shearing speed, and the shearing effect of the serrated knife is better than that of the optical knife. The shearing shear force has little effect. The comprehensive multi-factor analysis showed that the shearing position was 1.5 mm near the bottom leaf of the lettuce, the shearing tool was a serrated knife, the shearing angle was 20°, the shearing speed was 20 mm/s, and the shearing force was at least 7.12.N. This study provides theoretical data support for greenhouse lettuce harvesting machinery design.更多还原