the coefficient of static friction between two surfaces depends upon
Friction For surfaces at rest relative to each other   μ = μ  s    {\displaystyle \mu =\mu _{\mathrm {s} }\,} , where   μ  s    {\displaystyle \mu _{\mathrm {s} }\,}  is the coefficient of static friction. This is usually larger than its kinetic counterpart. The coefficient of static friction exhibited by a pair of contacting surfaces depends upon the combined effects of material deformation characteristics and surface roughness, both of which have their origins in the chemical bonding between atoms in each of the bulk materials and between the material surfaces and any adsorbed material. The fractality of surfaces, a parameter describing the scaling behavior of surface asperities, is known to play an important role in determining the magnitude of the static friction.[1]
Drying In some products having a relatively high initial moisture content, an initial linear reduction of the average product moisture content as a function of time may be observed for a limited time, often known as a "constant drying rate period". Usually, in this period, it is surface moisture outside individual particles that is being removed. The drying rate during this period is mostly dependent on the rate of heat transfer to the material being dried. Therefore, the maximum achievable drying rate is considered to be heat-transfer limited. If drying is continued, the slope of the curve, the drying rate, becomes less steep (falling rate period) and eventually tends to nearly horizontal at very long times. The product moisture content is then constant at the "equilibrium moisture content", where it is, in practice, in equilibrium with the dehydrating medium. In the falling-rate period, water migration from the product interior to the surface is mostly by molecular diffusion, i,e. the water flux is proportional to the moisture content gradient. This means that water moves from zones with higher moisture content to zones with lower values, a phenomenon explained by the second law of thermodynamics. If water removal is considerable, the products usually undergo shrinkage and deformation, except in a well-designed freeze-drying process. The drying rate in the falling-rate period is controlled by the rate of removal of moisture or solvent from the interior of the solid being dried and is referred to as being "mass-transfer limited". This is widely noticed in hygroscopic products such as fruits and vegetables, where drying occurs in the falling rate period with the constant drying rate period said to be negligible.[2]