Development of Vegetable Soybeans Thresher (I) - Physical properties and threshing characteristics of vegetable soybeans -

풋콩 탈협기 개발을 위한 기초 연구 (I) - 풋콩의 물성 및 탈협 특성 -

The trend of consumption of vegetable soybeans is increasing because they are recognized as the clean vegetable. The works requiring the most intensive labor are threshing and seperation ones, and they form about 80% of total labour for vegetable soybeans production. It is necessary to develop the vegetable soybeans-thresher for the sake of cost down of vegetable soybeans production. The purpose of this study is to acquire the basic informations to design of the vegetable soybeans-thresher. We make the experimental system which control the speed of threshing cylinder and the teeth gap and investigate the detachment forces. The result are as follows ; The ratio of un-threshed soybeans-pod to stem after threshing work is decreasing as the threshing cylinder speed increases: 0.0% and 2.8% at 55m/s and 18m/s of threshing cylinder speed respectively. Also the ratio of un-threshed soybeans-pod to stem is shown as 2.0% below in the condition of 64~160mm of teeth gap and over 28m/s of threshing cylinder speed. The damaged pod ratio of detached soybeans after threshing work is decreasing as the threshing cylinder speed increases: 4.8% and 1.3% at 55m/s and 18m/s of threshing cylinder speed respectively. The minimum damaged pod ratio of detached soybeans are shown as 1.0%, 1.5% and 1.9% at 18m/s, 28m/s and 37m/s of threshing cylinder speed respectively. The average detachment forces of pods are shown as 1.5kg$_{f}$ for 3 grains, 1.2kg$_{f}$ for 2 grains and 0.8kg$_{f}$ for 1 grain respectively. The maximum detachment force of pod is shown as 2.7kg$_{f}$ for 3 grains. grains.