小麦摩擦特性的试验研究  

The Experimental Research on Friction Properties of Wheat

作　　者：程绪铎[1] 陆琳琳[1] 石翠霞[1] 

机构地区：[1]南京财经大学食品科学与工程学院,南京210003

出　　处：《中国粮油学报》2012年第4期15-19,共5页Journal of the Chinese Cereals and Oils Association

基　　金：国家科技支撑计划(2009BADA0B04-5);南京财经大学科研基金(A2010025)

摘　　要：主要利用直剪仪对小麦(湿基含水量为13.55%、15.28%、16.60%、17.90%)的内摩擦角、小麦与不锈钢板的摩擦系数、小麦与混凝土板的摩擦系数进行了试验测定与比较。结果表明:小麦的内摩擦角变化范围是21.21～37.94°,小麦与不锈钢板的摩擦系数变化范围是0.25～0.63,小麦与混凝土板的摩擦系数变化范围是0.46～0.95,且均随法向压应力的增加而减小,随含水量的增加而增加。根据试验结果,分别拟合出内摩擦角、摩擦系数与法向压应力、含水量的关系方程。In this paper,the angle of internal friction of wheat（the moisture contents are 13.55%,15.28%,16.60% and 17.90%）and the coefficient of friction of wheat against surface of stainless steel and concrete were measured and compared.The experimental results show that the angle of internal friction of wheat range from 21.21° to 37.94° and the coefficient of friction of wheat range from 0.25 to 0.63 and 0.46~0.95 for stainless steel and concrete respectively.They all decreased with the increase of normal stress and increased with the increase of moisture content.It could get that fitted equations about the relationships of normal stress and the angle of internal friction and the coefficient of friction respectively.We also could get that fitted equations about the relationships of moisture content and the angle of internal friction and the coefficient of friction respectively.

关 键 词：内摩擦角 摩擦系数 法向压应力 含水量 

分 类 号：TS210.4[轻工技术与工程—粮食、油脂及植物蛋白工程]