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Coefficient of FRIction of Pulse Grains on Various Surfaces at Different Moisture Content

M.N. Amin
Farm Machinery and Postharvest Process Engineering Division, Bangladesh Agricultural Research lnstinue, Jovdebpur. Gazipur, Bangladesh

S. Ahammed
Farm Machinery and Postharvest Process Engineering Division, Bangladesh Agricultural Research lnstinue, Jovdebpur. Gazipur, Bangladesh

K.C. Roy
Farm Machinery and Postharvest Process Engineering Division, Bangladesh Agricultural Research lnstinue, Jovdebpur. Gazipur, Bangladesh

M.A. Hossain
Farm Machinery and Postharvest Process Engineering Division, Bangladesh Agricultural Research lnstinue, Jovdebpur. Gazipur, Bangladesh

Abstract/ Executive Summary:

This study was carried out to determine the effect of moist lire content 011 coefficient or friction or chickpea, khesari, blackgram, cowpea, fieldpea, mungbean, and lentil. The material generally moves or slides in direct contact with trough, casing and other components of the machine. Various parameters affect the power requirement to drive the machine. The Fictional losses are one of the factors, which must he overcome hy providing additional power to the machine. Four levels of moist lire contents or chickpea, khesari, blackgrum, cowpea, fieldpea, mungbeau, and lentil ranging from 8.76 to 22.38% (wet basis) were considered in this study. Static and kinetic coefficients of friction of these pulses were determined over smooth concrete surface, galvanized iron sheet, plywood, and glass sheet. They were varied from materials to materials ami depended on the rough- ness and wetness or the grain. The highest coefficient of friction of static and kinetic was found over concrete surface and lowest for glass sheet among the materials tested. The highest value of coefficient of Fiction of static and kinetic has been found for chickpea, which indicates its rough surface than those of other, six. The static coefficient of friction irrespective or grain ami surface types was always greater than the kinetic coefficient or Fiction.

Keywords: Various moisture content, Pulse Grains, Friction, Surface

Location: Farm Machinery and Postharvest Process Engineering Division in Bangladesh Agricultural Research Institute

Start Date: 00-04-2003

End Date: 00-05-2003

Program Area: Farm Mechanization

Commodity: Performance evaluation

Objectives:

To determine the coefficient of friction of pulses at various moisture content on different surfaces.

Methodology:

Sample Preparation This study was conducted at Farm Machinery and Postharvest Process Engineering Division in Bangladesh Agricultural Research Institute (BARI) during April-May 2003. Dried pulses were collected from Pulse Research Centre of BARI. The initial moisture content was determined by drying samples in an air ventilated oven at 1 03^oC temperature for 72 h. The samples of the selected moisture content were determined by adding calculated amount of water and sealing them in separate polyethylene bags and stored in a refrigerator at 7^oC. Before each experiment. the required sample was taken out from the refrigerator and kept in ambient condition for 24h to equilibrate the water and temperature throughout the sample. Static and kinetic coefficients of friction or BARI chickpea-I. BARl khesari-I, BARr blackgrarn-L BARI cowpea-I, BARI fieldpea-I, BARI mungbean-5, and BARI lentil-I were determined at four moisture contents ranging from 9.25-21.25, 10.28- 22.28, 1038-22.38, 8.76-20.76, 1021-22.21. 9.14-2Ll4, and 10.33-21.00% (wb), respectively. Static and kinetic coefficient of friction of each pulse group were determined on four surfaces such as smooth concrete, galvanized iron sheet, plywood, and glass sheet.

Determination of Coefficient of Friction: The static and kinetic coefficients of friction of each variety were determined on concrete surface, galvanized iron sheet plywood, and glass sheet. It was determined on each surface by filling a hollow plastic box of dimensions 70 mm x 70mm x 70 mm with kernels.^[6] The box was pulled parallel to the surface in such a way that it just started to move and static coefficient or friction (µo) was determined by using the formula:

µ0=Fo/W

where Fois force required just to move the box with pulse grain (g), and W is weight of box plus pulse grain (g). The kinetic coefficient of friction (µ) was determined with the same kernels in the box and applying a force such that the box moved uniformly when a gentle push is applied.

Source of Information: International Journal of Food Properties. 8: 61-67. 2005, ISSN: 109-1-2912

Article Link (Online Journal):

Funding Source:

Total Budget (Tk.) :

Achievement/Findings:

The static and kinetic coefficients of friction for all varieties increase wi th the increase of moisture content, and the chickpea has the highest static and kinetic coefficient of friction compared to khesari, blackgram, cowpea, fieldpea, mungbean, and lentil. The coefficients of frictions on concrete surface were found to be higher than other surfaces.

Knowledge Management: Journal