Determination of mechanical properties of Zanthoxylum armatum using the discrete element method

Author:

Zhang Jian12,Zhou Hong3,Luo Fan12,Wan Long12,Li Chengsong12,Wang Lihong12ORCID

Affiliation:

1. College of Engineering and Technology, Southwest University , Chongqing , China

2. Key Laboratory of Agricultural Equipment in Hilly and Mountainous Areas , Chongqing , China

3. College of Plant Protection, Southwest University , Chongqing , China

Abstract

Abstract Using the discrete element method to investigate the behavior of particles is a crucial strategy in the research and development of novel equipment. Green pepper (Zanthoxylum armatum) is a globally renewable plant-derived medicinal and food homologous commodity with a wide range of uses and great demand, but the mechanical properties needed to develop its processing equipment are scarce. Thus, this case study aimed to systematically explore the necessary input parameters to model green pepper, and to provide new insights for the guidance of future industrial applications worldwide. On the basis of the experimental measured physical properties, the contact properties of green pepper on zinc-coated steel were first calibrated and then used to determine the contact properties between particles. The differences between the experimental and simulation results were analyzed for selection and verification of the contact properties accurately. Difference analysis confirmed that the coefficient of restitution, coefficient of static friction and coefficient of rolling friction for contact between the particle and zinc-coated steel have values of 0.392, 0.650, and 0.168, and those coefficients for particle-to-particle contact have values of 0.199, 0.710, and 0.184, respectively. Discoveries in this work may contribute to the research and development of production equipment for green pepper.

Funder

Special Fund for Basic Scientific Research in Central Universities

Chongqing Technology Innovation and Application Development Special Key Project

Publisher

Oxford University Press (OUP)

Subject

Food Science

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