|
When the disk slid on a pressed flour layer, the
three phase characteristic described in
the section of major results 3: The friction
coefficient was not observed.
On a pressed starch layer, some results displayed the three phases, while others
did not. This difference seemed be caused by the unevenness of the powder layer.
The disk sliding on the pressed powder layer do not generally appear to decelerate
in steps, we compared m*
for each condition. It is found that the friction coefficients
for pressed powder were larger than for non-pressed powder. |
Fig. 17.
Friction coefficient versus a basal pressure of the disk.
 |
:m* for pressed flour layer |
 |
:m* for
non-pressed flour layer |
 |
:m* for pressed starch
layer |
 |
:m* for
non-pressed starch layer |
 |
:mB for flour layer in
an different month |
 |
:without flour layer |
|
