Subject Areas :

Mohaddeseh Rahnamaei Bash Mahaleh ¹ , Mohammad Hossein Abbaspour Fard ² , Rasool Khodabakhshian Kargar ³

1 - M.Sc Student of Biosystems Mechanical Engineering, Faculty oF Agriculture, Ferdowsi University of Mashhad, Mashhad, Iran.
2 - Department of Biosystems Mechanical Engineering, Faculty oF Agriculture, Ferdowsi University of Mashhad, Mashhad, Iran.
3 - Department of Biosystems Mechanical Engineering, Faculty oF Agriculture, Ferdowsi University of Mashhad, Mashhad, Iran.

Received: 2023-06-17 Accepted : 2023-08-17 Published : 2025-06-01

Keywords: Physical Properties, Angle Of Repose, Static Friction Coefficient, Dynamic Friction Coefficient, Rice Processing.,

Abstract :

The physical and frictional properties of grains are essential for the design of storage, handling and processing equipment for agricultural products. In this research, the effective physical and frictional properties of rice processing (paddy, brown rice and white rice) as a function of two cultivars namely, Domsiah and Fajr, three moisture contents (15, 18 and 23%) and four contacting surfaces including felt, tarpaulin, polyethylene and steel were measured. For physical properties of the geometric and gravimetric properties were considered. Geometric properties including length, width and thickness were measured using image processing. For frictional properties static and dynamic friction coefficient and static and dynamic angle of repose were considered. The results showed that all geometrical parameters increased with increasing moisture content for both studied varieties. The results of changes in the average values of gravimetric properties with moisture content showed a linear increase in the weight of thousand grains with moisture content. With the increase of moisture content from 15 to 23%, the coefficients of friction, static and dynamic angles of repose of paddy, brown rice and white rice increase. The static angle of repose of Domsiah variety ranged from 21.3 to 26.88 for paddy, for brown rice from 12.19 to 24.01 and for white rice from 15.34 to 21.19. These ranges for Fajr variety were observed as: paddy from 25.99 to 31.03, brown rice from 23.88 to 26.59 and for white rice from 19.67 to 24.38. In general, friction properties of different type of grain (paddy, brown rice and white rice) of both cultivars increased with the increase in moisture level. Also, the results showed that the highest friction coefficient of different type of grains observed on the felt surface with grain moisture content of 23% and the lowest friction coefficient on the steel contact surface with grain moisture content of 15%.

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