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Fine dried noodle bending and breaking rate measuring method and determinator based on axial compression amount

A technology of axial compression and measurement method, which is applied in the direction of using stable bending force to test the strength of materials, test food, material inspection products, etc. The effect of high, measurement science

Inactive Publication Date: 2009-06-10
JIANGSU UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] The purpose of the present invention is to provide a simple and easy-to-operate bending fracture rate of dried noodles based on axial compression in order to solve the problems of difficult visual reading of the bending end corner and low accuracy of manual operation measurement in the detection of bending and breaking rate of dried noodles. Measuring method and measuring instrument

Method used

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  • Fine dried noodle bending and breaking rate measuring method and determinator based on axial compression amount
  • Fine dried noodle bending and breaking rate measuring method and determinator based on axial compression amount
  • Fine dried noodle bending and breaking rate measuring method and determinator based on axial compression amount

Examples

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Effect test

Embodiment 1

[0026] Measuring method of bending strip breaking rate of noodles 4 with a length of 180mm, randomly select 20 noodles, cut them into 180mm, and place them between the static support baffle 2 and the dynamic support baffle 6 of the measuring instrument, and make the static support baffle 2 The distance between the measuring groove on the movable support baffle 6 is equal to the length of the noodle 4 (180mm), and the movable support baffle 6 is pushed by the motor 9, the continuously variable transmission device 8 and the nut screw 7 to cause the noodle 4 to produce axial compression and instability bending When the axial compression (displacement) of the dynamic support baffle 6 does not reach the specified value, the axial compression is broken, that is, the bending fracture strip. When the thickness of the noodle 4 is greater than 0.9mm, the specified axial compression is greater than or equal to 8.50mm (equivalent to the current standard bending angle greater than or equal to ...

Embodiment 2

[0028]The measuring method of the bending strip rate of the noodle 4 with a length of 210mm. 20 noodles are randomly selected and cut into 210mm. They are placed between the static support baffle 2 and the dynamic support baffle 6 of the measuring instrument, and the static support baffle 2 The distance between the measuring groove on the movable support baffle 6 is equal to the length of the noodle (210mm). The motor 9, the continuously variable transmission device 8 and the nut screw 7 push the movable support baffle 6 to cause the noodle 4 to produce axial compression and instability bending. When the axial compression amount (displacement) of the dynamic support baffle 6 does not reach the specified value, the axial compression amount breaks, that is, the bending fracture strip. When the thickness of the noodle 4 is greater than 0.9mm, the specified axial compression is greater than or equal to 13.27mm (equivalent to the bending angle greater than or equal to 29°); when the th...

Embodiment 3

[0030] The method for measuring the bending strip rate of the noodle 4 with a length of 150mm, randomly select 20 noodles, cut them into 150mm, and place them between the static support baffle 2 and the dynamic support baffle 6 of the measuring instrument, and make the static support baffle 2 The distance between the measuring groove on the movable support baffle 6 is equal to the length of the noodle 4 (150mm), and the movable support baffle 6 is pushed by the motor 9, the continuously variable transmission device 8 and the nut screw 7 to cause the noodle 4 to produce axial compression and unstable bending , When the axial compression (displacement) of the dynamic support baffle 6 does not reach the specified value and the axial compression is broken, it is a bending break. When the thickness of the noodle 4 is greater than 0.9mm, the specified axial compression is greater than or equal to 5.01mm (equivalent to the bending angle greater than or equal to 21°); when the thickness o...

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Abstract

The invention discloses a dried noodle bending fracture rate measuring method based on axial amount of compression and a goniophotometer. First dried noodles in certain number are extracted, cut into given length, separatively fixed between a static supporting baffle and a movable supporting baffle. Then a motor is started, for driving a stepless speed change device and a nut screw, the movable supporting baffle is pushed to cause the dried noodles to generate axial compression unstable bending; the size of axial amount of compression is read by a horizontal type electronic digital staff gauge. The dried noodle are broken when the axial amount of compression of the movable supporting baffle does not reach the given axial amount of compression, namely a bent fracture strip; percent of the number of bent fracture strip to the number of extracted ones is the dried noodle bending fracture rate. According to the invention, objective measurement is realized through mechanics of materials pressure lever stability principle and large-deflection theory and stress equivalence principle, the bending fracture rate is correctly measured, measurement is more scientific and precise.

Description

Technical field [0001] The invention relates to the field of dried noodles detection, in particular to a method for measuring the bending and breaking rate of dried noodles and a measuring instrument thereof. Background technique [0002] Vermicelli is a traditional food that is deeply loved by the people of our country. It has a large consumption and numerous production enterprises. It occupies an important position in the national economy and is closely related to people's lives. With the acceleration of the pace of life of urban residents and the improvement of the living conditions of rural residents, dried noodles, as a convenient, tasty, nutritious and healthy main food, have broad development prospects. [0003] In terms of the quality of dried noodles, the current industry standards are LS / T3212-1992 "Dried noodles" and LS / T3213-1992 "Colored dried noodles" and "Handmade noodles" LS / T3214-1992. The main quality standard indicators are: moisture, acidity , Irregularity, be...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): G01N3/20G01N33/02
Inventor 姜松陈章耀赵杰文蔡健荣栗春艳徐馨徐斌
Owner JIANGSU UNIV
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