The microscopic deformation mechanism was taken into account to research the high efficient solid ice and snow clearing technology. The solid ice and snow constitutive model was established, which the deformation mechanism of snow microstructure and macroscopic continuous behavior were linked together, considering the damage of solid ice and snow depends on the mechanical properties of the snow volume elements of the grain bonds between grains, and using the microstructure factor scale the stress state of microstructure in the continuous stress. The density is 520Kg/m3-600Kg/m3 of the solid ice and snow was selected for studying and the homogeneous triaxial loading test was conducted by using the SJ-1A strain control type triaxial shear instrument. The relations of local strain rate with limit stress was established according to the simulation analysis conducted the constitutive model that was been established, the results found that both of those showed a near-linear relations, it was fit with the experience relations. The computer simulation and experimental curves deviated a little, and the reasonableness of the established solid ice and snow constitutive model was verified. Studied have shown that the failure rule of solid ice and snow can be well described by the constitutive model, which presents a theoretical reference for the design of key icebreaking components.
In order to solve the drying problems in the deep-processing of pepper, peppers were dried through blanching pre-treatment and hot-air drying process. Orthogonal test designs were carried out to investigate factors influencing the quality and moisture content of pepper. The results showed that the whole drying process was a reduction speed drying, hot-air temperature and wind speed have significantly affected on the drying rate of pepper, but the impact of hot-air temperature was more prominent than wind speed; hot-air temperature was found to be the primary parameter to affect the quality of the pepper, wind speed was the secondary one and followed by packing thickness; drying time was found to be the primary parameter to affect the moisture content of the pepper in the drying process, the best drying conditions were as follows: wind temperature was 80°C, wind speed was 10 m/s, packing thickness was 80 cm, drying time was 12 h after 100°C steam blanching pre-treatment
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