Factors influencing the friction of raisins during processing and handling

dc.contributor.author	Kostaropoulos, AE	en
dc.contributor.author	Mandala, J	en
dc.contributor.author	Spiess, WEL	en
dc.contributor.author	Saravacos, GD	en
dc.date.accessioned	2014-06-06T06:43:23Z
dc.date.available	2014-06-06T06:43:23Z
dc.date.issued	1997	en
dc.identifier.issn	02608774	en
dc.identifier.uri	http://62.217.125.90/xmlui/handle/123456789/1230
dc.relation.uri	http://www.scopus.com/inward/record.url?eid=2-s2.0-0031199994&partnerID=40&md5=842662c935e5728f6cf5f026a3a6af46	en
dc.subject.other	Composition effects	en
dc.subject.other	Food processing	en
dc.subject.other	Friction	en
dc.subject.other	Moisture	en
dc.subject.other	Polytetrafluoroethylenes	en
dc.subject.other	Polyvinyl chlorides	en
dc.subject.other	Sugars	en
dc.subject.other	Surface phenomena	en
dc.subject.other	Friction coefficients	en
dc.subject.other	Stick slip effects	en
dc.subject.other	Food products	en
dc.title	Factors influencing the friction of raisins during processing and handling	en
heal.type	journalArticle	en
heal.publicationDate	1997	en
heal.abstract	Our study on the friction of Sultana and Corinth raisins indicates that there is a linear increase of the static and the kinetic friction force when the sample was loaded with added weights. An increase in the moisture content, up to 18%, reduces the friction of Sultana raisins, but increases that of Corinth raisins. For moistures larger than 30%, the friction of both types of raisins remains constant. Anti-sticking substances, reduce the friction but increase the stick-slip effect. The friction of raisins increases with sugar loss. The friction coefficients of raisins, sliding on Teflon-coated surfaces, are reduced by more than 30%, compared to PVC surfaces. © 1997 Elsevier Science Limited. All rights reserved.	en
heal.journalName	Journal of Food Engineering	en
dc.identifier.issue	3-4	en
dc.identifier.volume	33	en
dc.identifier.spage	385	en
dc.identifier.epage	393	en