Influence of Steel Plate Roughness on the Frictional Properties of Cereal Kernels

The aim of this study was to determine the correlation between the external friction angle of cereal kernels and the roughness of a steel friction plate. The experiment was performed on the kernels of five principal cereals: wheat, rye, barley, oats and triticale. Flat seed units composed of three spaced kernels joined by adhesive tape were analyzed in each experimental variant. The external friction angle of flat seed units was determined on 9 steel friction plates with different roughness. Measurements were performed in 3 replications with a photosensor device which registered the external friction angle of cereal kernels. On friction plates with surface roughness Ra=0.36 to Ra=6.72, the average values of the angle of external friction ranged from 17.56° in rye kernels to 34.01° in oat kernels. The greatest similarities in the angle of external friction were observed between wheat and triticale kernels, whereas the greatest differences were noted between barley and oat kernels and between barley and triticale kernels. Friction plates made of ST3S steel should be characterized by the lowest surface roughness to minimize energy consumption during grain processing. The optimal surface roughness of steel friction plates was determined at Ra=0.9.

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Influence of Steel Plate Roughness on the Frictional Properties of Cereal Kernels

10.20944/preprints201802.0122.v1 ◽

2018 ◽

Author(s):

Zdzisław Kaliniewicz ◽

Zbigniew Żuk ◽

Zbigniew Krzysiak

Keyword(s):

Surface Roughness ◽

Steel Plate ◽

Friction Angle ◽

External Friction ◽

Adhesive Tape ◽

Frictional Properties ◽

Grain Processing ◽

Experimental Variant ◽

Optimal Surface ◽

Friction Plate

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A relationship between friction plate roughness and the external friction angle of wheat kernels

International Journal of Food Properties ◽

10.1080/10942912.2017.1371190 ◽

2017 ◽

Vol 20 (sup3) ◽

pp. S2409-S2417 ◽

Cited By ~ 1

Author(s):

Zdzisław Kaliniewicz ◽

Zbigniew Żuk

Keyword(s):

Friction Angle ◽

External Friction ◽

Friction Plate ◽

Wheat Kernels

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

The Annals of the University Dunarea de Jos of Galati Fascicle VI – Food Technology ◽

10.35219/foodtechnology.2019.1.08 ◽

2019 ◽

Vol 43 (1) ◽

pp. 106-116

Author(s):

Zdzisław Kaliniewicz ◽

◽

Andrzej Anders ◽

Krzysztof Jadwisieńczak ◽

Piotr Markowski ◽

...

Keyword(s):

Friction Angle ◽

External Friction ◽

Friction Plate ◽

Wheat Kernels

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SLS Process Parameter Optimization to Improve Surface Quality and Accuracy of Polyamide Parts

International Journal of Manufacturing Materials and Mechanical Engineering ◽

10.4018/ijmmme.2021100104 ◽

2021 ◽

Vol 11 (4) ◽

pp. 57-74

Author(s):

Sunil Dutt Baloni ◽

Somesh K. Sharma ◽

Jagroop Singh ◽

Sushant Negi

Keyword(s):

Surface Roughness ◽

Layer Thickness ◽

Surface Quality ◽

Manufacturing Industry ◽

Selective Laser Sintering ◽

Anova Analysis ◽

Part Quality ◽

Bed Temperature ◽

Optimal Surface ◽

Part Orientation

The contribution of selective laser sintering (SLS) technique in the 4.0 manufacturing industry is undisputedly significant. SLS part quality exhibits high dependence on SLS process parameters and is a major challenge. Therefore, this research aims to investigate the effect of input parameters (i.e., part orientation, bed temperature, and layer thickness) on the surface roughness and accuracy of laser-sintered polyamide specimens. Response surface methodology (RSM) and ANOVA analysis aided the testing and evaluation. Optimal working conditions for minimum shrinkage were 0.17 mm layer thickness, 177.89°C part bed temperature, and part orientation at 88.91 degrees. The surface quality deteriorated with the increment in part bed temperature and layer thickness, and it shows an inverse trend (or improves) with the part orientation in the prescribed range. The optimal surface roughness was at a layer thickness of 0.11 mm, bed temperature at 174.55°C, and part orientation at 86.5 degrees.

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