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Friction force and pressure causing “skinning” of potatoes

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Summary

A technique for measurement of frictional force and pressure required to cause skinning of potatoes is described. The technique yields data which include friction force, normal force, contact area of the rubbing surfaces, and the dragging speed. Results on potatoes showed that differences in varieties and the effect of time and curing on resistance of the skin to abrasion can be determined.

The apparatus can also be used for measurement of static and sliding coefficients of friction when agricultural products are dragged against one another or against various surfaces.

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Literature Cited

  1. Nyland, R. E., Perry Hemphill, J. M. Lutz, and H. Sorenson. 1955. Mechanical damage to potatoes during harvesting and handling operations in the Red River Valley of Minnesota and North Dakota. Amer. Potato J. 32: 237–247.

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  2. Witz, R. L. 1954. Measuring resistance of potatoes to bruising. Agr. Eng. 35: 241–244.

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Authors and Affiliations

  1. Department of Agricultural Engineering, The Pennsylvania State University, University Park, Pennsylvania

    Nuri N. Mohsenin

Authors
  1. Nuri N. Mohsenin
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Additional information

Approved as Journal Paper No. 2939 of the Pennsylvania Agricultural Experiment Station, University Park. Accepted for publication September 22, 1964.

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Mohsenin, N.N. Friction force and pressure causing “skinning” of potatoes. American Potato Journal 42, 83–88 (1965). https://doi.org/10.1007/BF02862447

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  • DOI: https://doi.org/10.1007/BF02862447

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