Evaluation of Coefficient of Static Friction on Two Varieties of Paddy Rice at Various Moisture Contents

The study investigates the coefficient of static friction for two varieties of paddy rice, Jamila and Sipi, at different moisture content levels (12, 14, 16, and 18% d.b.). This property is essential for designing and optimizing handling, transportation, and storage systems for paddy rice. The static coefficient of friction was measured on different surfaces (plywood and glass), and the results indicated that as moisture content increased, the coefficient of static friction also increased for both varieties. This behavior is critical in determining the necessary angles for chute and hopper designs to facilitate material flow and avoid clogging.