Strona 2_redak - Instytut Agrofizyki im. Bohdana Dobrzańskiego ...

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Table 16.25. Mean values (±St. Dev.) of the friction coefficient µ of selected food powders against
stainless steel and galvanized steel determined at the normal pressure of 0.5-2.5 kPa
Material,
moisture
content (%)
Flour
12.7
Coarse flour
13.4
Semolina
12.7
Wheat groats
13.6
Normal stress
(kPa)
Coefficient of friction µ
Stainless steel Galvanized steel
1 2 3 4
Pearl barley groats
13.2
Oat meal
11.0
0.5
1.0
1.5
2.1
2.5
0.5
1.0
1.5
2.1
2.5
0.5
1.0
1.5
2.1
2.5
0.5
1.0
1.5
2.1
2.5
0.5
1.0
1.5
2.1
2.5
0.5
1.0
1.5
2.1
2.5
0.268 ± 0.009
0.237 ± 0.005
0.222 ± 0.000
0.206 ± 0.005
0.197 ± 0.005
0.194 ± 0.000
0.197 ± 0.005
0.188 ± 0.005
0.185 ± 0.000
0.194 ± 0.000
0.259 ± 0.009
0.234 ± 0.005
0.225 ± 0.005
0.222 ± 0.000
0.213 ± 0.000
0.222 ± 0.000
0.213 ± 0.009
0.222 ± 0.000
0.222 ± 0.000
0.210 ± 0.005
0.222 ± 0.009
0.216 ± 0.005
0.234 ± 0.005
0.213 ± 0.000
0.210 ± 0.005
0.237 ± 0.005
0.203 ± 0.009
0.206 ± 0.005
0.194 ± 0.000
0.197 ± 0.005
0.252 ± 0.005
0.222 ± 0.009
0.216 ± 0.005
0.222 ± 0.000
0.206 ± 0.005
0.197 ± 0.005
0.194 ± 0.009
0.176 ± 0.000
0.179 ± 0.005
0.170 ± 0.005
0.293 ± 0.005
0.271 ± 0.005
0.240 ± 0.009
0.219 ± 0.005
0.231 ± 0.000
0.265 ± 0.005
0.240 ± 0.000
0.237 ± 0.005
0.210 ± 0.005
0.210 ± 0.005
0.284 ± 0.005
0.252 ± 0.005
0.284 ± 0.011
0.262 ± 0.005
0.243 ± 0.005
0.252 ± 0.005
0.234 ± 0.005
0.219 ± 0.005
0.206 ± 0.005
0.200 ± 0.005