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In this paper, a design measurement device of the kinetic frictional coefficient(KFC) for powders and the data acquisition (DAQ) system of LabVIEW virtual instrument were used. The three channels of the DAQ system were designed in the LabVIEW, namely, the temperature, the pressure and the torque. The value of the KFC was directly calculated through the mathematical function formula of the LabVIEW, the mean value and quadratic mean were worked out over a period time. It consisted of six aspects in the front panel design of the LabVIEW, respectively the current time, the curve figure and numerical diagram of the measurement of the KFC, initialization data, the data parameters, saving the file and generating reports, etc. The measurement of the KFC is more accurate by DAQ.In experiment, high-molecular polymer powders were used, namely, polypropylene (PP), polyvinyl-chloride (PVC), teflon (PTFE), Nano styrene-butadiene rubber (Nano-SBR) and three different particles of rubbers (18mesh,40mesh and60mesh). The data of the KFC for polymer powders was collected at different temperatures, pressures and rotate speeds through this experimental measurement device based on the DAQ of the Lab VIEW. Figures of the KFC-pressure, the KFC-temperature and the KFC-rotate speed were fitted to draw by Origin8.5on the basis of experimental data. And some variation regulars were analyzed at different pressure, temperature and rotate speed. This paper mainly discussed the analysis of the effects of the pressure, the temperature, the rotate speed and the material itself on the KFC through the analysis of curve figures and factors.The result shows that the pressure, the temperature and the rotate speed all affect the KFC of powders, and there is a close interaction among them under certain conditions through the analysis of experimental data and figures of the KFC-pressure, the KFC-temperature and the KFC-rotate speed by Origin8.5. The effect of the pressure on the KFC for different powders is most obvious. And the effect of the rotate speed on the KFC for different powders is more obvious. However, the effect of the temperature on the KFC for powders is more complex. The materials themselves decide the range of the KFC. It proves that this experimental device for the measurement of the KFC of powders is feasible through many times collection and analysis of the experimental data. And finally we can grasp further nature of the frictions for powders through analysis of the variation of the KFC and factors on the variation of the KFC.
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