Friction and compression characteristics of chickpea flour and components

Chemical composition and selected physical properties of chickpea flour, the starch fraction and the protein fraction were determined. Coefficient of internal friction, coefficient of external friction (on steel, concrete, Teflon and polypropylene), cohesion and adhesion of samples were measured. Chickpea flour and starch fraction had the highest coefficient of internal friction and cohesion, respectively. The coefficient of external friction of chickpea flour and components on concrete was markedly higher than other surfaces. The starch fraction had the highest compressibility and asymptotic modulus at most of the preset loads. The compressibility and asymptotic modulus increased with porosity. Chickpea flour with the lowest porosity had the lowest asymptotic modulus. All samples underwent particle rearrangement during compression.

Chickpea flour had the highest coefficient of internal friction among samples and starch fraction had the highest cohesion. The coefficient of external friction of all three samples on concrete was markedly higher than that of other surfaces tested. The starch fraction had the highest compressibility and asymptotic modulus in most of the preset loads. All samples underwent particle rearrangement during compression.Figure optionsDownload as PowerPoint slide