| Corn stalks as cattle and other livestock raw materials,the main raw materials,on the one hand its low nutrient content,palatability and other reasons,hinder the development of corn stalks feed;the other hand,corn stalks loose,seriously affecting the straw transport and storage.For a variety of reasons leading to the burning of straw,resulting in environmental pollution and waste of resources and other issues.Nowadays,how to facilitate the use and storage of corn stalks is an urgent problem to be solved in our country.Corn straw microbial fermentation and corn straw silk compression technology is an important way to solve these two problems.In this paper,the effects of microbial fermentation on the growth of corn stalks were studied.The problem of poor palatability of straw and low nutrient content was improved by microbial fermentation of corn stalks.Straw compression molding technology was used to solve the problem of loose and unstable transportation of corn straw.In this experiment,the effects of microbial fermentation on the nutrient content of straw and its relationship with compression were analyzed by comparing the changes of physical structure and nutrient content of maize straw before and after microbial fermentation.Secondly,the effects of microbial fermentation on the compressive resistance of the straw were tested.Five different moisture content,six different compressive stress and five different compression rates were used as the experimental factors.Under the same compression conditions,the corn straw The single factor test was carried out and compared with the compressive strength of the untreated straw.Finally,in order to obtain the best combination of process parameters after the microbial fermentation,the WDW-200 microcomputer was used to control the electronic universal testing machine.The water content,compressive stress and compression rate were used as experimental factors to control the compressive strength of straw And the molding density was used as the experimental index.The technological parameters of the straw after the fermentation were optimized by L9(34)orthogonal test table.The results were analyzed and the variance analysis was carried out to find out the best combination of parameters and the factors that affect the orthogonal test.Using Excel and SPSS software,the multivariate variance analysis of single factor was used to analyze the significance of the test factors.Process parameters to verify the test.Through this test,the following six conclusions:? after fermentation of the physical structure of straw has changed.Straw after the fermentation of aroma and fragrance texture,straw palatability has been improved;? The nutrient content of the straw after fermentation was significantly improved.The content of crude protein in the straw after fermentation was significantly improved,while the content of the neutral detergent fiber was lower than that of the untreated straw,and the side showed that the nutrient could be increased in the straw;? The physical properties of the straw after fermentation are changed.After the fermentation,the friction coefficient of straw decreased slightly,the filling density decreased significantly,and the compressibility of straw was improved;? The compressive strength of fermented straw after molding is better than that of untreated straw,and microbial fermentation can enhance the stability of compressive strength fluctuation after straw molding;? The compressive strength of the straw after forming the combination of the optimal parameters is significantly enhanced compared with the compressive strength of the untreated straw,and the density after molding is greatly enhanced compared with the initial density before molding;? The results of orthogonal test were analyzed by Excel and SPSS software.The influence of test factors on the orthogonal test was as follows:water content>compression rate>compressive stress. |
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