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Factors influencing the friction of raisins during processing and handling

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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


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