Factors Affecting Measurement of Angle of Internal Friction of Wheat, Paddy and Corn

doi:10.7506/spkx1002-6630-200915019

FOOD SCIENCE ›› 2009, Vol. 30 ›› Issue (15 ): 86-89.doi: 10.7506/spkx1002-6630-200915019

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Factors Affecting Measurement of Angle of Internal Friction of Wheat, Paddy and Corn

CHENG Xu-duo1，AN Rong-rong1，CAO Yang2，LI Guang-tao2，CHENG Long2

1. College of Food Science and Engineering, Nanjing University of Finance and Economics, Nanjing 210003, China；
2. Academy of State Administration of Grain, Beijing 100080,China

Received:2009-05-16 Online:2009-08-01 Published:2010-12-29
Contact: CHENG Xu-duo E-mail:chengxuduo@hotmail.com

Abstract

Abstract:

The effects of shear velocity, normal stress and moisture content on the measurement of angle of internal friction of wheat, paddy and corn were investigated by single-factor method. A shear velocity of 5.20 mm/min was found to be the best for the measurement of angle of internal friction. The angles of internal friction of wheat, paddy and corn all declined with the increase in normal stress and shear velocity. An upward trend of angle of internal friction was found in both wheat and corn as the moisture content went up, which, however, appeared to have little influence on the angle of internal friction of paddy. Four mathematical models describing the relationships of angle of internal friction with normal stress, shear velocity and moisture content were developed for each of the grains.

Key words: angle of internal friction, normal stress, moisture content, shear velocity

CLC Number:

TS210.4

CHENG Xu-duo1，AN Rong-rong1，CAO Yang2，LI Guang-tao2，CHENG Long2. Factors Affecting Measurement of Angle of Internal Friction of Wheat, Paddy and Corn[J]. FOOD SCIENCE, 2009, 30(15 ): 86-89.

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Factors Affecting Measurement of Angle of Internal Friction of Wheat, Paddy and Corn

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