{"title":"Determination of Friction Characteristics of Corn Ears at Varying Factors in Mechanical Peeling","authors":"Zhenye Li, Jun Fu, Xiwen Luo, Qiankun Fu, Zhi Chen, Luquan Ren","doi":"10.1111/jfpe.14764","DOIUrl":null,"url":null,"abstract":"<div>\n \n <p>In view of the low bract removal and high corn ear damage in the operation of the current peeling device, this work aimed to accurately measure the coefficients of friction (COFs) involved between peeling rollers and corn ears during the corn peeling. Consequently, the movement state of corn ear in a peeling device and the friction behavior involved were analyzed, and the mechanical model was established. Friction tests were conducted by using the modified tilting table, the modified direct shear apparatus, and the self-built rolling friction apparatus. The value range and change rule of the COFs between corn ears and peeling rollers were obtained. Linear regression models were described for the COFs depending on moisture content. The results show that the coefficient of static friction (COSF) was 0.391–1.396, the coefficient of sliding friction (CODF) was 0.398–1.318, and the coefficient of rolling friction (CORF) was 0.119–0.377. All COFs were positively correlated with moisture content. Besides, the COFs of two rubber rollers were significantly larger than that of the steel roller. Among the two rubber rollers, the COFs were higher between the fish scale rubber roller and bare corn ears and were lower between the fish scale rubber roller and corn ears with bracts. This meant that the fish scale rubber roller was more likely to cause seed damage under the same conditions. Knowledge concerning these coefficients is believed to provide data support for the improvement and optimization of corn peeling devices.</p>\n </div>","PeriodicalId":15932,"journal":{"name":"Journal of Food Process Engineering","volume":"47 11","pages":""},"PeriodicalIF":2.7000,"publicationDate":"2024-11-07","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":"0","resultStr":null,"platform":"Semanticscholar","paperid":null,"PeriodicalName":"Journal of Food Process Engineering","FirstCategoryId":"97","ListUrlMain":"https://onlinelibrary.wiley.com/doi/10.1111/jfpe.14764","RegionNum":3,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"Q3","JCRName":"ENGINEERING, CHEMICAL","Score":null,"Total":0}
引用次数: 0
Abstract
In view of the low bract removal and high corn ear damage in the operation of the current peeling device, this work aimed to accurately measure the coefficients of friction (COFs) involved between peeling rollers and corn ears during the corn peeling. Consequently, the movement state of corn ear in a peeling device and the friction behavior involved were analyzed, and the mechanical model was established. Friction tests were conducted by using the modified tilting table, the modified direct shear apparatus, and the self-built rolling friction apparatus. The value range and change rule of the COFs between corn ears and peeling rollers were obtained. Linear regression models were described for the COFs depending on moisture content. The results show that the coefficient of static friction (COSF) was 0.391–1.396, the coefficient of sliding friction (CODF) was 0.398–1.318, and the coefficient of rolling friction (CORF) was 0.119–0.377. All COFs were positively correlated with moisture content. Besides, the COFs of two rubber rollers were significantly larger than that of the steel roller. Among the two rubber rollers, the COFs were higher between the fish scale rubber roller and bare corn ears and were lower between the fish scale rubber roller and corn ears with bracts. This meant that the fish scale rubber roller was more likely to cause seed damage under the same conditions. Knowledge concerning these coefficients is believed to provide data support for the improvement and optimization of corn peeling devices.
期刊介绍:
This international research journal focuses on the engineering aspects of post-production handling, storage, processing, packaging, and distribution of food. Read by researchers, food and chemical engineers, and industry experts, this is the only international journal specifically devoted to the engineering aspects of food processing. Co-Editors M. Elena Castell-Perez and Rosana Moreira, both of Texas A&M University, welcome papers covering the best original research on applications of engineering principles and concepts to food and food processes.