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dc.contributor.supervisor Zhang,Qiang (Biosystems Engineering) en
dc.contributor.author Guan, Wei
dc.date.accessioned 2010-04-09T19:12:52Z
dc.date.available 2010-04-09T19:12:52Z
dc.date.issued 2010-04-09T19:12:52Z
dc.identifier.uri http://hdl.handle.net/1993/3964
dc.description.abstract An experimental study was carried out to determine the effect of compaction on arching of wheat flour in storage. A model bin 475 mm in height and 600 mm × 375 mm in cross-section was used to conduct tests and wheat flour at moisture contents (MC) of 8.6% and 14.2% was tested. Direct shear tests were performed to determine the angle of internal friction and cohesion of wheat flour subjected to various compaction pressures. It was observed that the internal friction angles were about the same for the wheat flour at two moisture contents (37.1 vs. 37.5), but cohesion for 14.2% MC was 32% higher than that for 8.6% MC. The flowability of wheat flour decreased with increasing compaction pressure sharply at the initial stage of compaction. Compaction led to a 64% increase in required hopper opening for arching-free flow for flour at 8.6% MC, and 49% at 14.2% MC. However, compaction pressure had little effect on arch formation after it reached above 5 kPa. en
dc.format.extent 615444 bytes
dc.format.mimetype application/pdf
dc.language.iso en_US
dc.subject wheat flour en
dc.subject internal friction en
dc.subject cohesion en
dc.subject unconfined yield strength en
dc.subject arching en
dc.subject compaction en
dc.title Effect of compaction on strength and arching of cohesive material in storage bins en
dc.degree.discipline Biosystems Engineering en
dc.contributor.examiningcommittee Britton,Ron (Biosystems Engineering) Alfaro,Marolo (Civil Engineering) en
dc.degree.level Master of Science (M.Sc.) en
dc.description.note May 2010 en


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