乾燥状態における豆の莢割れ捩れエネルギに関する研究

This study was concerned with the relationship between moisture content of pods and torsional energies required to break bean pods under artificial drying conditions. The torsional energy of bean pods was analysed by the method of the torsion of a bar with narrow rectangular section. Navy beans were used in this study.
The mean results were as follows :
1. The difference between the moisture content of beans and that of pods is due to the difference in the rate adsorption of moisture.
2. It is clear that the moisture content of the pod must be the basic facter to investigate.
3. As for the approximate treatment of the shape of pods, the torsion can be approximately considered as the torsion of a bar with narrow rectangular cross section.
4．The values of G, τ, T and U were in the range of about 150 to 500×10^3 g/<mm>^^^2, 30 to 300×10g/<mm>^^^2, 50 to 400 g-mm and 10 to 350×<10>^^^<-2> g-mm, respectively. These values were remarkably increased with decreasing moisture content of pods.
5. It is apparent that the breaking percentage of bean pods is increased with drying time after cutting beans in the field.
6. This study took place under artificial drying condition, so that this experimental result must be verified by a field test.