Experiment and Analysis on Friction Damage and Energy Loss Characteristics of Potatoes

In view of the problem that research potato friction damage is not sufficiently systematic and characteristics energy loss are clear, this paper investigates initial height, mass, varieties, materials temperature as experimental factors epidermal proportion evaluation index, filtering for significant by a factorial test. On basis, ratio consumption were used indicators to conduct single factor test factors. Thereby, influence these on further investigated. The results show mass varieties affecting potatoes. With increase in gradually increased. increment increased, decreased. ranked Xisen 1 > Jizhang 12 6 Xuechuanhong Netherlands 15, 15 12, respectively. highly correlated at height mass. A mathematical model predicting using proposed: η1 = 0.8861ζ − 0.2062 (R2 0.8626), η2 −0.5813ζ + 0.2394 0.8537).