Analysis of Cracking Properties of Camellia Oleifera Fruit Heated by Micro-wave

Abstract As one of the chinese special product,it is very important for further machining of camellia oleifera fruit. The paper points out the fruit volume and density distribution,the specific heat capacity is about 2.1∼2.5J/g°C.Under the microwave effect, the relation of critical fracture strength factor to rigidity has been calculated K lc 2 =(1.1∼9.8)*10 3 E.Practice and theory show that natural shape results the cracks locating the most raised parts of camellia oleifera fruit;Because the fibrous structure is the most weakness,the first cracking point is the fruit natural bottom.