Experimental study reveals significant variations in friction coefficients across chickpea varieties and contact surfaces, highlighting key parameters for agricultural machinery design.
Key Points
To determine the static and kinetic friction coefficients of four chickpea varieties across three surface materials and six pulling speeds.
Tested four chickpea varieties (Taek-Sağel, Diyar 95, Aziziye 95, and Gökçe) on galvanized sheet metal, chrome, and rubber surfaces.
Conducted friction measurements using a custom experimental apparatus across six pulling speeds (5, 10, 15, 20, 25, and 50 mm s⁻¹).
Chickpea variety, surface material, and pulling speed significantly influenced both static and kinetic friction coefficients (p < 0.001).
Taek-Sağel exhibited the highest static friction coefficient (0.03919) and Aziziye 95 the lowest (0.02978), with rubber producing higher friction values than galvanized sheet metal and chrome.
Both static and kinetic friction coefficients generally increased with faster pulling speeds, exhibiting wider divergence at higher velocities.