Determination of the friction force and energy for Karacadağ local rice cultivars for different surfaces
Yükleniyor...
Tarih
2019
Yazarlar
Dergi Başlığı
Dergi ISSN
Cilt Başlığı
Yayıncı
Gültekin Özdemir
Erişim Hakkı
info:eu-repo/semantics/openAccess
Özet
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.
Açıklama
Anahtar Kelimeler
Rice, Friction force, Friction energy, Friction surface
Kaynak
International Journal of Agriculture, Environment and Food Sciences
WoS Q Değeri
Scopus Q Değeri
Cilt
3
Sayı
4
Künye
Esgici, R. (2019). Determination of the friction force and energy for Karacadağ local rice cultivars for different surfaces. International Journal of Agriculture, Environment and Food Sciences, 3(4), 245-249.
