Effect of electrostatic field on dynamic friction coefficient of pistachio
Journal Title: Journal of Agricultural Machinery - Year 2016, Vol 6, Issue 1
Abstract
Introduction: Separation and grading of agricultural products from the production to supply, has notable importance. The separation can be done based on physical, electrical, magnetic, optical properties and etc. It is necessary for any development of new systems to study enough on the properties and behavior of agricultural products. Some characteristics for separation are size (length, width and thickness), hardness, shape, density, surface roughness, color, speed limit, aerodynamic properties, electrical conductivity, elasticity and coefficient of static friction point. So far, the friction properties of agricultural products used in the separating process, but the effect of electrostatic charging on static and dynamic coefficients of friction for separation had little attention. The aim of this study was to find out the interactions between electrostatic and friction properties to find a way to separate products that separation is not possible with conventional methods or not sufficiently accurate. In this paper, the separation of close and smiley pistachios by electrostatic charging was investigated. Materials and Methods: Kallehghoochi pistachio cultivar has the top rank in production in Iran. Therefore, it was used as a sample. The experimental design that used in this study, had moisture content at three levels (24.2, 14.5 and 8.1 percent), electric field intensity at three levels (zero, 4000 and 7000 V), speed of movement on the surface at three levels (1300, 2500 and 3300 mm per minute), friction surface (galvanized sheet iron, aluminum and flat rubber) and pistachio type at two levels (filled splits and closed) that was measured and analyzed in completely randomized factorial design. A friction measuring device (built in Ferdowsi University of Mashhad) used to measure the friction force. It has a removable table that can move in two directions with adjustable speed. The test sample put into the vessel with internal dimensions of 300 Ã 150 Ã 25 mm and with wall thickness of 5 mm placed on trolleys. In the bottom of the container a separate aluminum plate was installed as the negative pole of the electric field. The friction plates as a positive pole placed on top of the sample. There were no contact between friction plates and walls of vessel (samples were about 2 to 3 mm higher from the edges of wall). Frictional force changes due to movement of table, measured and recorded by an accurate load cell. From force-displacement curves, the coefficient of dynamic friction and static coefficient of friction calculated. In general, according to the experimental design, 486 tests were performed. Results and Discussion: According to the results of statistical analysis, there is significant interaction affect between pistachios type and electrical field, as well as, the interaction between electrical field and speed, on dynamic coefficient of friction. It means two pistachio types can be separated by electrical charging. Different physical properties of surface of filled non-splits pistachio nuts (such as corners and edges) and filled splits ones, caused differences in the distribution of electric charge and as a result, its interaction with the electric field were significant. Changes in dynamic coefficient of friction according to the electric field intensity at different levels of moisture content and speed on the friction surfaces of iron, aluminum and rubber, was drawn in Fig.4, 5 and 6, respectively. These figures reflected the reduction of dynamic coefficient of friction by increasing the movement speed of table. According to Fig.7, increasing the intensity of the electric field increases the dynamic coefficient of friction. Because this leads to build the opposition charge on samples and galvanized iron sheets, and with increase of electrical field, these charges will rise. Fig.9 shows different trends of variation of dynamic coefficient of friction against moisture on rubber surface. This chart shows the higher coefficient of friction of filled non-splits samples than filled splits in all cases and shows an increasing trend with increasing humidity. Conclusions: Table 2 presents the dynamic coefficients of friction in different states on different levels of moisture content. According to this table, the maximum difference was achieved in moisture content of 8% (which is close to the product storage moisture) in rubber surface with field strength of 7000 V and 1300 mm per minute speed. On 14 percent moisture content, the maximum difference was achieved on aluminum surface by 2500 millimeter per minute speed and 7000 V field strength. By the results, on 24 percent moisture content (the moisture close to peeling process) the maximum difference between filled non-splits and filled splits pistachios friction was achieved on aluminum surface, 7000 V electric field strength and 2500 millimeter per minute table speed. Thus, to have a separation system, the aluminum surface, 7000 V electric field strength and adjustable speed between 1300 to 2500 mm per minute is recommended.
Authors and Affiliations
M. H. Aghkhani,J. Baradaran Motie,
Keywords
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