Coefficients of Friction of Irish Potatoes

Schaper, Lawrence A.; Yaeger, E. C.

doi:10.13031/2013.28779

Cited by 4 publications

(3 citation statements)

References 0 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…Results with rubber were the most consistent, suggesting that it would be the most appropriate material for handling tubers in a range of conditions. For steel and rubber the results presented here match those of Schaper and Yaeger (1992) who used 25 kg samples of tubers more than one deep, and a substantially different apparatus. The high CV with plastic indicated that tuber flow is likely to be more variable with this material, although it was good for use with clean, dry tubers.…”

Section: Resultssupporting

confidence: 74%

The coefficient of friction of individual potatoes and various handling materials - Short communication

Bishop¹,

Gash²,

Heslim³

et al. 2012

Res. Agric. Eng.

View full text Add to dashboard Cite

The dynamic coefficient of friction of single potatoes was determined on mild steel, rubber and plastic, for tubers in each of four conditions: dry and dirty, wet and dirty, clean and wet and clean and dry. Steel had the lowest overall mean coefficient of friction. The highest value was recorded for plastic, but this material also had the largest coefficient of variation. Overall, rubber was considered to be the most suitable all-condition material for tubers in a range of conditions.

show abstract

Section: Resultssupporting

confidence: 74%

The coefficient of friction of individual potatoes and various handling materials - Short communication

Bishop¹,

Gash²,

Heslim³

et al. 2012

Res. Agric. Eng.

View full text Add to dashboard Cite

show abstract

“…Puchalski & Brusewitz (1996b) found that preloading velocity in the range of 0.33–8.33 mm s −1 significantly affected the static coefficient of friction, but sliding velocity did not affect the dynamic coefficient of water melons on six different surfaces. Schaper & Yaeger (1992) measured the static and dynamic coefficients of friction of potatoes on nine types of materials. The coefficients were lowest for potatoes on polyethylene sheet and highest on galvanised steel.…”

Section: Introductionmentioning

confidence: 99%

Relationship between the friction coefficient and velocity of two cactus pear (Opuntia ficus india L.) cultivars on different surfaces

Kabaş

Özmerzi²

2008

Int J of Food Sci Tech

View full text Add to dashboard Cite

The static and dynamic coefficients of friction were determined for two cactus pear cultivars against four different structural materials, namely galvanised steel, rubber, plywood and paper for surface moving velocities of 5.35-26.72 mm s )1 . Velocity affected the dynamic coefficient more than the static coefficient. Differences between the tested surfaces were most pronounced at a velocity of 18.63 mm s )1 . The effects of velocity and friction surface varied inconsistently between the two cultivars.

show abstract

“…For the high premium hay at a moisture content of 15.47% and normal forces of 3377 and 4520 N, the dynamic friction coefficient values were slightly higher than the static friction coefficient. Schaper and Yaeger (1992), Singh et al (2004) and Puchalski et al (2003) reported similar situations where the dynamic coefficient of friction was higher than the static coefficient of friction for Irish potatoes, orange and sweet lemon, and apple, respectively.…”

Section: Timothy Hay Frictionmentioning

confidence: 88%

Physical and Mechanical Characteristics of Timothy Hay in Relation to Compression

Opoku¹,

Tabil²,

Shaw³

et al. 2006

2006 CSBE/SCGAB, Edmonton, AB Canada, July 16-19, 2006

View full text Add to dashboard Cite

The physical and mechanical characteristics of first-cut high premium and second-cut low premium timothy hay qualities were determined at various moisture contents. The secant modulus for both hay qualities decreased with increasing applied pressure and moisture content. For almost similar moisture contents, the high premium hay was stiffer and offered more resistance to compression than the low premium hay. The static coefficient of friction values for the low premium hay ranged from 0.152 to 0.220 and the values for the high premium hay varied from 0.159 to 0.246, respectively. The dynamic coefficient of friction for low premium hay ranged from 0.133 to 0.187 and the values for the high premium hay varied from 0.146 to 0.243, respectively. The internal coefficient of friction values for the low premium quality hay varied from 0.439 to 0.731 and the values for the high premium ranged from 0.419 to 0.761, respectively. For both hay qualities, the particle density decreased with increasing moisture content. Average particle density for the low premium hay ranged from 1409.2 to 1489.1kg/m 3 and the values of the high premium hay varied from 1410.8 to 1522.2 kg/m 3 , respectively.

show abstract

Coefficients of Friction of Irish Potatoes

Cited by 4 publications

References 0 publications

The coefficient of friction of individual potatoes and various handling materials - Short communication

The coefficient of friction of individual potatoes and various handling materials - Short communication

Relationship between the friction coefficient and velocity of two cactus pear (Opuntia ficus india L.) cultivars on different surfaces

Physical and Mechanical Characteristics of Timothy Hay in Relation to Compression

Contact Info

Product

Resources

About