Experiment and Analysis on Friction Damage and Energy Loss Characteristics of Potatoes

Abstract

In view of the problem that the research of potato friction damage is not sufficiently systematic and the characteristics of potato friction damage and energy loss are not clear, this paper investigates the initial height, potato mass, potato varieties, friction materials and temperature as experimental factors and the epidermal damage proportion as the evaluation index, filtering for significant factors by a factorial test. On this basis, the proportion of epidermal damage and the ratio of energy consumption loss were used as evaluation indicators to conduct a single factor test for significant factors. Thereby, the influence of these factors on friction damage and energy loss characteristics of potato were further investigated. The results show that the initial height, potato mass and potato varieties were the significant factors affecting the proportion of epidermal damage of potatoes. With the increase in initial height, the proportion of epidermal damage and ratio of energy consumption loss gradually increased. With the increment in potato mass, the proportion of epidermal damage gradually increased, and the energy consumption loss ratio gradually decreased. The epidermal damage proportion and energy consumption loss ratio of potato varieties were ranked as Xisen 1 > Jizhang 12 > Xisen 6 > Xuechuanhong > Netherlands 15, and Netherlands 15 > Xisen 6 > Xisen 1 > Xuechuanhong > Jizhang 12, respectively. The energy loss ratio and epidermal damage proportion were highly correlated at initial height and potato mass. A mathematical model for predicting the proportion of epidermal damage using energy consumption loss ratio is proposed: η1 = 0.8861ζ − 0.2062 (R2 = 0.8626), η2 = −0.5813ζ + 0.2394 (R2 = 0.8537).

Keywords

• potato
• friction damage
• energy loss
• experiment