Abstract: In order to improve the deep processing equipment of walnuts and the automatic production efficiency, the basic physical parameters of the three diameter size, water content, friction factor, center of mass and elastic modulus of Yunnan Yangbi walnuts were measured, and quasistatic compression tests were conducted on walnuts with different water contents, and the values of the relevant physical properties of Yangbi walnuts and the mechanical properties associated with them were obtained. The results showed that the overall shape of Yangbi walnuts was short and round, the moisture content of wet walnuts ranged from 22.05% to 31.32%, while the shellbreaking force of walnuts decreased with the decrease of moisture content, the friction coefficient of walnuts in the posture of contact between suture and flat plate on the PVC herringbone surface was 0.53 at the maximum and 0.38 at the minimum on the stainless steel surface, the center of mass of walnuts was measured by the threepoint force measurement method to be biased toward the tip direction, the elastic modulus of wet walnut was roughly 122.03-133.78 MPa, and the elastic modulus showed a trend of decreasing and then increasing with the decrease of moisture content.

Key words: walnut, physical properties, modulus of elasticity, water content, centroid

摘要： 为完善核桃精深加工设备，提高自动化生产效率，对云南漾濞核桃的三径尺寸、含水率、摩擦因数、质心及弹性模量基本物理参数进行测定，并对不同含水率的核桃进行准静态压缩试验，得到漾濞核桃的相关物理特性及与之相关的力学特性的数值。结果表明：漾濞核桃整体呈短圆；湿核桃的含水率在22.05%~31.32%，同时核桃的破壳力随着含水率的减小而减小；核桃以缝合线与平板接触的姿态在PVC人字纹面上的摩擦系数最大为0.53，在不锈钢面上的摩擦系数最小为0.38；三点测力法测出核桃的质心偏向于尖端方向；湿核桃的弹性模量大致在122.03~133.78 MPa，弹性模量随着含水率的降低呈先减后增的趋势。

关键词: 核桃, 物理特性, 弹性模量, 含水率, 质心