Effects of Friction Plate Hardness and Surface Orientation on the Frictional Properties of Cereal Grain

Joint Authors

Kaliniewicz, Zdzisław
Jadwisieńczak, Krzysztof
Żuk, Zbigniew
Konopka, Stanisław
Frączyk, Adam
Krzysiak, Zbigniew

Source

International Journal of Food Science

Issue

Vol. 2020, Issue 2020 (31 Dec. 2020), pp.1-9, 9 p.

Publisher

Hindawi Publishing Corporation

Publication Date

2020-11-16

Country of Publication

Egypt

No. of Pages

9

Abstract EN

The objective of this study was to evaluate the effects of the friction plate hardness and surface orientation of a friction plate on the angle and coefficient of static friction of cereal kernels.

The angle of static friction of kernels representing four major cereal species was measured on six friction plates with different hardness.

The friction plates were placed in position where their surface orientation was perpendicular or parallel relative to their inclination tilt.

The experimental material comprised the so-called flat seed units, where each unit consisted of three spaced kernels.

The angle of static friction of every flat seed unit was measured with a dedicated device in three replications, and average values of that angle were calculated.

The kernels’ angle of static friction varied considerably from 13° to 33° within the analyzed range of changes in the surface characteristics of friction plates.

The average angle of static friction was influenced mainly by the surface orientation of the friction plate that came into contact with cereal kernels.

The angle of static friction was 17.5% to 56.5% higher when the friction plate had perpendicular rather than parallel surface orientation.

The frictional properties of kernels were less influenced by plate hardness, and clear relationships were not observed in this respect.

The kernels’ coefficient of static friction remained fairly constant within the analyzed range of plate hardness values, and it was estimated at 0.4 on plates with a perpendicular surface orientation and at 0.3 on plates with a parallel surface orientation.

American Psychological Association (APA)

Kaliniewicz, Zdzisław& Jadwisieńczak, Krzysztof& Żuk, Zbigniew& Konopka, Stanisław& Frączyk, Adam& Krzysiak, Zbigniew. 2020. Effects of Friction Plate Hardness and Surface Orientation on the Frictional Properties of Cereal Grain. International Journal of Food Science،Vol. 2020, no. 2020, pp.1-9.
https://search.emarefa.net/detail/BIM-1171025

Modern Language Association (MLA)

Kaliniewicz, Zdzisław…[et al.]. Effects of Friction Plate Hardness and Surface Orientation on the Frictional Properties of Cereal Grain. International Journal of Food Science No. 2020 (2020), pp.1-9.
https://search.emarefa.net/detail/BIM-1171025

American Medical Association (AMA)

Kaliniewicz, Zdzisław& Jadwisieńczak, Krzysztof& Żuk, Zbigniew& Konopka, Stanisław& Frączyk, Adam& Krzysiak, Zbigniew. Effects of Friction Plate Hardness and Surface Orientation on the Frictional Properties of Cereal Grain. International Journal of Food Science. 2020. Vol. 2020, no. 2020, pp.1-9.
https://search.emarefa.net/detail/BIM-1171025

Data Type

Journal Articles

Language

English

Notes

Includes bibliographical references

Record ID

BIM-1171025