The exact knowledge of olive suckers and branches cutting behaviour is one of the main parameters for optimizing the design of cutting elements in pruning machines. In this study, the cutting properties of five different varieties of the table olive, namely Halhali, Gullaki, Mavis, Belloti and Zoncuk respectively, were determined. The cutting properties were measured at three moisture content levels (17.05, 34.44, and 39.47 %) and four cross-sectional areas (12.56, 28.27, 50.26 and 78.54 mm2). The results showed that the cutting force and cutting energy requirement of olive suckers decreased with increasing moisture content in all of the olive varieties. However, these properties increased with increasing cross-sectional area. The maximum cutting force, cutting strength, cutting energy requirement and specific cutting energy of olive sucker were obtained at the Halhali variety as 869.15 N, 18.66 MPa, 4.29 J and 0.0875 J.mm-2, respectively, while the minimum cutting values were obtained at the Zoncuk variety as 619.19 N, 14.75 MPa, 2.44 J and 0.0531 J.mm-2, respectively. As a result, the data obtained from cutting tests of the olive sucker can be used in a new design and development of an experimental prototype of olive branch cutting and pruning machine.
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.
Bağ ve bahçelerde budama, bakım ve hasat işlemleri sonucu büyük miktarlarda ortaya çıkan budama artıkları üreticiler için sorun haline gelmektedir. Bu sorunu gidermek amacıyla budama artıklarının parçalanarak toprağa karıştırılması, böylece erozyonun engellenmesi, toprak organik madde içeriğinin arttırılması, buna bağlı olarak tarımsal verimin arttırılarak daha çevreci ve sürdürülebilir çözüm yöntemleri giderek önem kazanmaktadır. Parçalama işlemi, bu amaç için geliştirilmiş dal parçalama/öğütme makinalarıyla gerçekleştirilmektedir. Dolayısıyla söz konusu makinaların daha etkin ve verimli bir şekilde parçalama işlemini yapabilmesi için parçalanacak artıkların kesme özelliklerinin bilinmesi önemlidir. Bu amaçla yapılan çalışma kapsamında, budama artıklarının parçalanması için kullanılacak bir makinanın tasarımında dikkate alınması gereken kesme kuvveti ve enerji değerleri 7 farklı bitki türü için (Andız, Ateşdikeni, Çalı, Çam, İğde, Şeftali ve Zakkum), 2 farklı nem düzeyinde ve kesme ekseninde, çap değerleri de göz önüne alınarak kesme kuvveti, gerilme, enerji ve özgül enerji tüketimine etkileri incelenmiştir. Sonuç olarak kesme ekseninin değiştirilmesi tüm çeşitlerde kesme kuvveti, gerilme, enerji ve özgül enerji tüketimi değerlerini önemli oranda etkilemiş olup, yatay eksen için bulunan değerler, dikey eksen için bulunan değerlere göre oldukça yüksek olmuştur. Örneklere ait nem ve çap durumlarındaki değişimler ve etkileri incelenecek olursa, Çalı, Çam, İğde ve Şeftali çeşitlerine ait nem oranları sırasıyla % 34.5, % 30.1, % 28.6 ve % 35.6 oranları arasında düşürülmüş olsalar bile, bu nem oranlarının kesme kuvveti, gerilme, enerji ve özgül enerji tüketimine istatistiksel açıdan önemli bir etkisi olmamıştır. Andız, Ateşdikeni ve Zakkum çeşitlerinde ise diğer çeşitlerin aksine nem durumlarının değişimi ele alınan parametreler üzerinde önemli derecede etkili olmuştur. Çalışmada elde edilen bu sonuçlardan, denemeye alınan çeşitlerin budama artıklarının etkin ve verimli şekilde parçalanması için geliştirilecek bir makinanın tasarımında yararlanılabilir.
Ülkemizde çeltik üretiminin yapıldığı illerden birisi Diyarbakır’dır. Diyarbakır ilinde sadece Karacadağ Beyaz ve Karacadağ Karakılçık yerel çeltik çeşitleri yetiştirilmektedir. Her iki çeşit, hasat zamanında aynı makinayla hasat edilmekte ve hasat sonrası aynı işlemlere tabi tutulmaktadır. Bu yüzden hasat sonrası aşamalarda ürün özellikleri farklılık gösterdiğinden ürün kayıpları da farklı olmaktadır. Bu çalışmanın amacı Beyaz ve Karakılçık çeltik çeşitlerinin fiziksel ve sürtünme özelliklerini farklı nem ve yüzey malzemelerinde belirlemek ve birbiriyle karşılaştırmaktır. Çeltik materyali, Diyarbakır ili Çınar ilçesinde bir üreticiye ait çeltik üretim alanlarından 2018 yılı hasat sezonunda temin edilmiştir. Çalışmada çeltik tanelerinin; tane uzunluğu (mm), genişliği (mm), kalınlığı (mm), tane ağırlığı (g), tane hacmi (ml), aritmetik ortalama (mm), geometrik ortalama çap (mm), yüzey alanı (mm²), küresellik (%), yığılma açıları (°), porozite (%), renk ölçümleri ve farklı yüzeylerde statik ve dinamik sürtünme katsayıları ölçülmüştür. Statik ve kinetik sürtünme kuvvetlerinin belirlenmesinde 4 farklı malzeme (Galvanizli sac, PVC, Krom ve Kauçuk) kullanılmıştır. Kullanılan her malzeme için sürtünme deneyleri 3 farklı nem içeriğinde ve 20 mm s-1sabit hızda yürütülmüştür. Tanelerin yüzeyler üzerinde çekilme işlemi ve sürtünme kuvvetlerinin ölçümü çeki-basıya çalışan 2500 N kapasiteye sahip Llyod marka test cihazı ile gerçekleştirilmiştir. Renk özelliklerini belirlemek için CM11P dijital renk ölçer kullanılmıştır. Yapılan karşılaştırmada her iki çeşit, boyut özellikleri bakımından benzer özellikler göstermiştir. Ancak sürtünme kuvveti değerleri nemden ve yüzey malzemesinden etkilenmiştir. En yüksek statik ve dinamik sürtünme katsayısı değerleri kauçuk ve PVC malzemede ve %29 nem içeriğinde sırasıyla 1.044 ve 1.079 olarak elde edilmiştir. En düşük değerler ise krom malzemede %9.30 nem içeriğinde 0.402 olarak elde edilmiştir.
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.
The friction properties of grain products are one of the important parameters that are considered in the design of transport, transmission and storage structures and equipment. In addition, the friction force and coefficients on different surfaces are important in the selection of the power supply required for such design of structures and in the calculation of their actual dimensions. These are the common materials used for handling and processing of grains and construction of storage and drying bins. In this study, the static friction force and static friction energy were measured on 4 different material surfaces (rubber, chrome, galvanized sheet and PVC) and 3 different moisture contents (9.30%, 18.50% and 29.00%) for Karacadağ Beyaz and Karacadağ Karakılçık local rice varieties. The pulling of the grain box on the surface and the friction forces and energy were measured at a constant speed of 20 mms -1 with Llyod tester having a capacity of 2500 N. There was no significant difference between the varieties in terms of frictional force and friction energy (p> 0.05). However, the effect of surface material and grain moisture content was found to be very important (p <0.01). As the moisture content of the grain increased, the static friction force and friction energy values increased. The highest values were obtained in PVC and rubber material with a moisture content of 29.00%, the lowest value was obtained in chromium material and 9.30% moisture content.Abstract e-ISSN : 2618-5946
This study has been carried out to evaluate the head rice yield, kernel broken and the chance of color depend on milling time and feed rate. In this study, threshed rice kernels by combine-harvester at different cylinder speeds, rice harvesting season in 2018, were used for experiment test. According to results, head rice yield decreased slightly as the cylinder speed increased, with yields varying between 71.40 % and 70.28 %. Processing time was found to have a highly significant effect (p<0.01) on the quantities of unbroken kernel, broken kernel, bran, yield and husk. The highest rate of broken kernel was obtained at a processing time of 25 seconds, and the lowest values were obtained at a processing time of 10 seconds. With a processing time of 10 seconds, the quantities of unbroken kernel, broken kernel, bran, yield and husk were 70.74, 3.260, 0.810, 74.37 and 24.82 %, respectively. When the processing time was 25 seconds, the quantity of broken kernel decreased from 70.74 percent to 62.86 percent, and yield decreased from 74.37 % to 67.58 %. The broken kernel ratio increased from 3.26 percent to 4.633 percent and bran ratio increased from 0.8642 percent to 1.822 percent. Husk ratio, on the other hand, increased from 24.82 % to 30.60 %. In other words, as the processing time increased, so did the bran ratio and husk ratio. The highest whiteness value of 70.92 was obtained at a processing time of 25 seconds; while the lowest whiteness value of 63.81 was obtained at a processing time of 10 seconds. There were declines in a and b values as processing time increased, although the differences were not statistically significant. The highest a and b values were obtained at a processing time of 10 seconds, with -0.690 and 15.01, respectively. In conclusion, when processing paddy to rice, processing time needs to be increased to obtain a whiter rice; to have fewer broken kernels and a higher head rice yield, on the other hand, the processing time needs to be short.
scite is a Brooklyn-based organization that helps researchers better discover and understand research articles through Smart Citations–citations that display the context of the citation and describe whether the article provides supporting or contrasting evidence. scite is used by students and researchers from around the world and is funded in part by the National Science Foundation and the National Institute on Drug Abuse of the National Institutes of Health.
hi@scite.ai
10624 S. Eastern Ave., Ste. A-614
Henderson, NV 89052, USA
Copyright © 2024 scite LLC. All rights reserved.
Made with 💙 for researchers
Part of the Research Solutions Family.