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Effects of Normal Pressure, Sliding Velocity and Moisture Content of Chickpeas on Dynamic Friction Coefficient on Steel Surfaces
J. Agric. Sci. Technol
In this research, an apparatus was made and utilized to determine the friction coefficient of chickpea grains on steel surfaces. Experiments were carried out on two black and galvanized surfaces and at four sliding velocities of 5, 20, 100 and 500 mm/min, at three moisture content of 7.5%, 15% and 21% wet basis (w.b.) and at three vertical pressure values of 14.28, 100 and 150 kPa. The following results were obtained. 1) For surface conditioning, the steel plates need to be passed through thefatcat:ggksgvr3ofcs5i45cqt4kgw5im