Determination of the friction force and energy for Karacadağ local rice cultivars for different surfaces

Year 2019, Volume: 3 Issue: 4, 245 - 249, 24.12.2019

Reşat Esgici

https://doi.org/10.31015/jaefs.2019.4.8

Abstract

The friction properties of grain products are one of the important
parameters that are considered in the design of transport, transmission and
storage structures and equipment. In addition, the friction force and
coefficients on different surfaces are important in the selection of the power
supply required for such design of structures and in the calculation of their
actual dimensions. These are the common materials used for handling and
processing of grains and construction of storage and drying bins. In this
study, the static friction force and static friction energy were measured on 4
different material surfaces (rubber, chrome, galvanized sheet and PVC) and 3
different moisture contents (9.30%, 18.50% and 29.00%) for Karacadağ Beyaz and
Karacadağ Karakılçık local rice varieties. The pulling of the grain box on the
surface and the friction forces and energy were measured at a constant speed of
20 mms^-1 with Llyod tester having a capacity of 2500 N. There was no significant
difference between the varieties in terms of frictional force and friction
energy (p> 0.05). However, the effect of surface material and grain moisture
content was found to be very important (p <0.01). As the moisture content of
the grain increased, the static friction force and friction energy values
increased. The highest values were obtained in PVC and rubber material with a
moisture content of 29.00%, the lowest value was obtained in chromium material
and 9.30% moisture content.

Keywords

Rice, Friction force, Friction energy, Friction surface

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