Determination of physical and interaction parameters of green pepper (Zanthoxylum armatum): Investigation of the mechanism of significant factors against the repose angle

Abstract

Physical and interaction parameters of green pepper with contact surfaces are necessary for the development of processing equipment, which may contribute to improving food quality and safety. Green pepper (Zanthoxylum armatum), a renewable plant-derived food, shows high economic value, but its physical and interaction parameters remain unclear. Thus, this work aimed to systematically explore the needed physical and interaction parameters for the design of equipment to process green peppers. Physical and external interaction parameters (particle-to-PVC) were experimentally determined. Based on the discrete element method (DEM), the mechanism of significant parameters against the repose angle (AOR) was investigated using significance analysis, range analysis, and effect analysis. Significance analysis identified that internal interaction parameters (particle-to-particle) were all significant. Furthermore, range analysis demonstrated the optimal ranges of significant factors. Importantly, effect analysis constructed the optimized action model of significant factors against the AOR. Finally, suitable parameters for particles were verified with a restitution coefficient of 0.269, static friction coefficient of 0.932, and rolling resistance coefficient of 0.163. To the best of our knowledge, this represents the first time that the physical and interaction parameters of green pepper were determined. Predictably, these findings may contribute to the development of green pepper processing equipment worldwide.