Influence of friction plate roughness on the external friction angle of wheat kernels

Zdzisław Kaliniewicz; Andrzej Anders; Krzysztof Jadwisieńczak; Piotr Markowski; Zbigniew Żuk

doi:10.35219/foodtechnology.2019.1.08

Zdzisław Kaliniewicz University of Warmia and Mazury in Olsztyn, Oczapowskiego https://orcid.org/0000-0002-0428-6312
Andrzej Anders University of Warmia and Mazury in Olsztyn, Oczapowskiego https://orcid.org/0000-0001-6950-4141
Krzysztof Jadwisieńczak University of Warmia and Mazury in Olsztyn, Oczapowskiego https://orcid.org/0000-0001-7804-7675
Piotr Markowski University of Warmia and Mazury in Olsztyn, Oczapowskiego https://orcid.org/0000-0002-4390-788X
Zbigniew Żuk University of Warmia and Mazury in Olsztyn, Oczapowskiego

DOI: https://doi.org/10.35219/foodtechnology.2019.1.08

Keywords: wheat kernels, physical properties, frictional properties, surface roughness, correlation

Abstract

The aim of this study was to determine the correlations between the external friction angle of wheat kernels vs. the roughness of the friction plate and the basic physical properties of kernels. The average external friction angle ranged from 17° to 24°, and its value increased with an increase in surface roughness. The analyzed relationship was well described by a logarithmic function. The dimensions, mass, geometric mean diameter, aspect ratio, sphericity index and density of wheat kernels had practically no influence on the angle of external friction, which indicates that wheat kernels cannot be reliably sorted based on their frictional properties.

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