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油茶作为中国的特产,其深加工具有重要的现实意义。测定了油茶蒲水份含量75%左右,油茶籽的水份含量56%左右,油茶果的比热容为2.1～2.5J/g℃。探讨了在微波作用下,油茶蒲裂纹的主要形式有十字型、近1200分开型等,并计算了其临界断裂强度因子与刚度的关系。理论和实践证明,自然形状导致油茶蒲裂纹的位置是在油茶籽最凸起处,因为纤维组织最薄弱,微波作用下油茶果的最初裂开点是其自然采摘最下端。
Camellia as a specialty of China, its deep processing has important practical significance. The moisture content of Camellia oleifera was determined to be about 75%, the moisture content of Camellia oleifera seeds was about 56%, and the specific heat capacity of Camellia oleifera was 2.1 ~ 2.5J / g ℃. The main forms of cracked Camellia oleifera under microwave irradiation were cruciform type, nearly 1200 separated type and so on, and the relationship between the critical breaking strength factor and the stiffness was calculated. Theory and practice have proved that the natural shape causes the crack in Camellia oleifera to be located at the most prominent part of Camellia oleifera. Because the fibrous tissue is the weakest, the initial cracking point of Camellia oleifera under microwave is the lowest part of its natural picking.