Procedure. To determine the coefficient of friction for
the various fractions of the macadamia nut, 5 kg of
macadamia nuts were cracked manually and divided into
shell and kernel fragments, respectively. The various
fractions were placed on a stainless steel inclinationadjustable
surface. The angles at which the various
fractions started to slide were measured with 10
replications. The population distribution at various angles
of repose for the two nut fractions are given in table 1.
The results showed that most shell fragments (90%)
started to slide at an angle of 15°, with some sliding
occurring at 14, 16, 17, and 18°: