中文摘要：

使用Brookfield质构仪对两个品种小麦（宁麦13,鲁原502）籽粒在短轴和中轴上进行了压缩试验,测定并计算出小麦籽粒的压缩特性,分析了含水率对小麦籽粒压缩特性的影响,给出了小麦籽粒压缩破坏力与含水率关系模型。实验及计算结果表明：随着含水率的增加,小麦籽粒的破坏力减小,与含水率呈线性关系,破坏能、表观接触弹性模量、破坏应力等减小,然而,破坏应变增大。小麦品种的籽粒尺寸越大,其压缩特性（破坏力、破坏能、破坏应变、表观接触弹性模量、破坏应力）越大,小麦含水率达到一定程度时（宁麦13含水率为18.01%w.b.,鲁原502含水率为16.92%w.b.）,籽粒结构软化,压缩时不出现破裂。

英文摘要：

The Brookfield texture analyzer is used to take compression test to determine the compression properties of wheat grain of two varieties（ Ningmai 13,Luyuan 502）. The influence of the moisture content on compression properties of wheat grain is discussed. The relationship model between the compression destructive force and moisture content of wheat is given. The result shows that with the increase of moisture content,the destructive force decreases,taking on a linear relationship with water content,and with the increase of moisture content,the destructive energy,the elastic modulus and the destructive stress decrease,however,the destructive strain increases. The bigger the size of grain of wheat variety,the greater the compression properties.