(591d) Experimental Research on Wet-Press Molding Features and Microstructure Change of Wheat Straw

Abstract: In the paper, the experimental research and analysis for wet-press molding of wheat straw was made by using electronic universal testing machine and self-developed open molding device. It was concluded that the wet-press molding effect was best when compression speed was 40mm/min, water content of material was 16%, length-diameter ratio of mold was 5.2 and opening taper of mold was 45°. The process of wet-press molding was defined as four stages of looseness, transition, compaction and evolution, and the mathematical model at each stage was obtained through regression analysis. The observation and analysis of microstructure changes before and after wet-press molding at different compression speeds were implemented, and then the micro combination mode for wet-press molding of wheat straw was obtained. The conclusion was well verified by experimental results, providing basic data and theoretical basis for the wet-press molding research of wheat straw.