SUMMARYThis study was conducted in order to determine the cutting properties such as cutting force, cutting strength, cutting energy of different wine grape branch (cutting) as fonction of moisture content, diamter and variety. The cutting properties were measured at three moisture content levels (35.2, 42.4, and 46 %), four cross-section area (12.56, 28.27, 50.26 and 78.54 mm 2 ) and eight wine grapes varieties (Tannat, Merlot, Cot, Chardonnay, Viognier, Cabernet Sauvignon, Shiraz, Cabarnet Franc). The results indicated that cutting force, cutting strength and cutting energy requirement varied from variety to variety. The maximum cutting force, cutting strength and cutting energy were obtained at Cabernet Franc grape variety as 1397.60 N, 21.68 MPa and 3.68 J, respectively. Followed by varieties Shiraz, Cabernet, Viognar Chardonnay, Cot, Merlot and Tannat, respectively. The minimum cutting force, cutting strength and cutting energy were obtained at Tannat grape variety as 981.65 N, 13.94 MPa, and 2.39 J, respectively. This effect could be related to higher stem wall thickness and cross-sectional area of Cabernet Franc compared to the other examined varieties.Therefore, the obtained data of cutting properties of grape branches are very important for the response of branch to the agricultural operation.

In this study, some cutting and energy properties of canes of local grapes varieties Okuzgozu (Vitis vinifera L. cv.) were determined depend on knife type, cutting angle and cutting speed during the spring pruning in 2018. The canes of grapes were obtained from a commercial farm in the Diyarbakir province. Cutting properties were measured by a material testing machine. According to test results, the significant differences were found between the knives types at 1 % probability level. The best results were determined at the flat knife knife type, followed by serrated 2 and serrated 1, respectively. While the lowest cutting force and cutting strength values were obtained at flat type (knife edge flat) as 234.50 N, 8.299 MPa, 1.783 J and 0.06307 J mm-2 respectively, the highest values cutting forces, cutting strength, cutting energy and specific cutting energy were obtained at serrated type 1 (knife edge thin) knife as 303.8 N, 10.75 MPa, 2.136 J and 0.075610 J mm-2 respectively. The cutting force and energy values decreased with increasing knife-cutting angle from 0° to 40°. The maximum cutting force, cutting strength, cutting energy and specific cutting energy were observed at 0° cutting angle as 319.3 N, 11.30 MPa, 2.393 N and 0.08464 J mm-2 respectively. The effect of the knife loading speed on the cutting forces, cutting strength, cutting energy and specific cutting energy were found significant statistically (p<0.01). The lowest cutting force, cutting strength, cutting energy and specific cutting energy were obtained at the 1 m s-1 as 246.1 N, 8.705 MPa, 1.273 J and 0.04502 J mm-1 , respectively.

In this study, the cutting force and energy requirement of corn (Zea mays L.) stalk at different internodes (diameter), from the bottom to the top internode positions for Pionner 2105, Pioner 1570, KWS and MAY 75 varieties, were determined. The mean diameter of internodes varied between 11.28-19.00 mm from top to bottom. Also, cob breakout force and energy requirements were determined for these varieties. According to test results, the cutting force requirement of the varieties were found statistically different. While the highest cutting force requirement was found in MAY75 variaty as 504.79 N and Pioneer 2105 as 537.80 N, the lowest values were obtained in the KWS variety as 409.50 N. Similar results were found for cutting energy values. While, there were no found difference between MAY 75 and Pioneer 2105 varieties, cutting energy requirements were found statistically different (p&lt;0.01) among the other varieties. The highest cutting energy requirements has been found in Pioneer 2105 and MAY75 varieties, followed by Pioneer 1570 and KWS variaty, respectively. The lowest value was obtained in the KWS variety as 3.83 J. The difference between internodes was found statistically significant. The cutting force values varied between 806.00 N and 203.00 N, the cutting energy varied between 7.91 Joules and 1.56 Joules depend on internodes. The highest cutting force and cutting energy values were obtained at the first node as 806.00 N and 7.91 Joules, these values decreased as the diameter decreased from the bottom to the top. Tukey test results showed that there were no significant differences among the varieties in terms of both breakout force and breakout energy. However, the highest values were obtained as 382.7 N and 15.50 J in Pioneer1570 variety, while the lowest values were obtained as 319.0 N and 9.830 J in Pionner 2105 variety.

This study was aimed to determine of the shearing force and shearing energy of paddy stem as a function of blade type, blade-edge angle and cutting speed. The Karacadag white paddy variety was used as plant materials. Shearing properties were measured by a universal testing machine. Depend on measured shear force and cross-section area of paddy stem, energy values were calculated by measuring the surface area under the cutting force-deformation curve for each test separately. The tests were conducted at five blade angles, five loading speed with various three different type blades. The tests results showed that the shearing force, shearing strength, shearing energy, specific shearing energy and extension at maximum load were affected significant (p<0.01) by blade type, cutting angle and cutting speed. While the lowest values were determined at serrated 2 blade types, followed by the serrated 1 and flat-edge blade. The paddy stalk shearing force and energy values has increased with decrease in the blade edge angle from 90° to 50°. The highest force and energy values were measured at 90° cutting edge of blade as 25.47 N and 5.8 N cm. The effect of loading speed on the cutting forces, cutting strength, cutting energy and specific cutting energy were found significant (p<0.01). The shearing and energy has slightly decreased with an increase of blade cutting speed. While the highest values were found at 2 m s-1 loading speeds, the lowest values were found at 6 mm s-1 cutting speed.

Bağcılıkta budama ve hasat işlemleri işgücü temini, zamanın etkin kullanımı, ürün kayıpları, kalite ve üretim maliyetleri açısından en kritik olanlardır. Bağ budama işlerinde kullanılacak mekanik araçlar veya budama makaslarının tasarımı ve enerjinin etkin kullanımı için budaması yapılacak asma çeşidinin sürgün kesme kuvveti, kesme gerilmesi ve kesme enerjisi gibi özelliklerinin bilinmesi önemlidir. Bu çalışmada, bağ çubuklarının kesme işlerinde kullanılabilecek bir makinanın tasarımında veya bir budama makasının, kesmede temel parametreler olan kesme kuvveti, kesme gerilmesi ve enerji gereksiniminin belirlenmesi amaçlanmıştır. Bu amaç doğrultusunda başta Diyarbakır ili ve çevresi olmak üzere Güneydoğu Anadolu Bölgesinde yetiştirilen Şire, Öküzgözü ve Boğazkere üzüm çeşitlerinin bıçak tipi, kesme açısı ve kesme hızına bağlı olarak asmaların sürgün kesme özellikleri incelenmiştir. Deneylerde kullanılan asmaların sürgünleri Diyarbakır ilindeki şaraplık üzüm üreten üreticilere ait bağlardan temin edilmiştir. Sürgünlerin kesme özelliklerinin belirlenmesinde Llyod LRX plus, 2500 N kapasiteli biyolojik malzeme test cihazı kullanılmıştır. Elde edilen sonuçlara göre, her üç çeşit için kesme özellikleri, bıçak tipi, kesme açısı ve yükleme durumuna göre değişikliklikler göstermiştir. Kesme kuvveti ve enerji gereksinimi her çeşit ve bıçak tipi için ayrı olmuştur. Genel olarak tırtıklı ağza sahip bıçaklarda kesme kuvveti ve enerji değeri düz-ince ağza sahip olan bıçak tipinde daha yüksek olmuştur. Bıçak kesme açısı arttıkça kesme kuvveti ve kesme enerjisi azalmıştır. En yüksek kesme kuvveti ve enerji değerleri 0º düşey yönde yapılan kesmede gerçekleşmiştir. Kesme hızlarının artışı kesme kuvveti, kesme gerilmesi, kesme enerjisi ve spesifik kesme enejisini hafif bir şekilde arttırmıştır. Tüm çeşitlerde en düşük değerler 2 mm s-1 'lik yükleme hızlarında elde edilmiştir.