| The creep characteristics of corn straw and potato residue during compression were investigated.Based on the electronic universal testing machine,the compression device,the heating device and the displacement acquisition device were designed.The compressive creep experiments of the mixture under different compression speed,dwelling time,feeding amount,pressure,mass ratio and temperature were carried out.The main factors contributing to the briquetting quality and briquetting energy consumption of the mixing briquettes were analyzed.The main contents are as follows:(1)The compressive creep experiments under different temperature were finished,the experiment data and curves of the mixed material during compression loading stage,dwell stage and unloading stage were obtained,the experimental factors and indexes were determined,creep models under different factors were established,while the creep parameters through regression fitting analysis were obtained.(2)Through the single factor experiment,the influence law of experimental factors on briquetting quality and briquetting energy consumption of briquettes was analyzed.Combined with the creep characteristic parameters,the factors and levels that significantly affect the experiment indexes were analysed.(3)Through the parameter optimization experiment of corn straw and potato residue,the regression model between various experimental factors and indexes was obtained.The significant influence order of each experimental factor on the relaxation ratio was:mass ratio>temperature>pressure.The significant influence order of each experimental factor on the specific energy consumption was:mass ratio>pressure>temperature.The interactions between the factors were analyzed,and the briquettes derived from temperature of 40℃,pressure of 25 k N,mass ratio of 1:5,feeding amount of 32 g,dwelling time of 971 s showed superior briquetting quality and less briquetting energy consumption for application. |
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