Determination of apparent dynamic coefficients of friction in processing food materials under high pressure [electronic resource].

Includes references.

The apparent dynamic coefficient of friction (μdapp) for a mixture of corn grits and peanut flour, corn flour, corn grits and rice grits was determined under high pressure. A friction device was developed depending on applying heavy loads ranging from 1 kgf up to 15 kgf force to act on a food materials sliding surface very close to one square centimeter, to create this demanded high pressure values. The μdapp was determined at three levels of moisture content (MC) 15, 18 and 21% and six levels of normal load (Nl) 4, 6, 8, 10, 12 and 14 kg. The values of μdapp for corn flour and the mixture of corn grits and peanut flour ranged from 0.604 to 0.982. Meanwhile, the values of μdapp for corn grits, rice grits ranged from 0.423 to 0.805. Two mathematical equations were derived to predict the value of μdapp as a function of both the raw material MC and the Nl imposed it. A third mathematical equation was also developed to predict the value of μdapp as a function of raw material MC, its contents of protein, fat and carbohydrates and the Nl imposed on it. The three mathematical equations have showed very high reliability in predicting μdapp.

Summary in Arabic.

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