Effect of various knife type, cutting angle and speed on cutting force and energy of grape cane
Yükleniyor...
Tarih
2019
Dergi Başlığı
Dergi ISSN
Cilt Başlığı
Yayıncı
Osman SAĞDIÇ
Erişim Hakkı
info:eu-repo/semantics/openAccess
Özet
In this study, some cutting and energy properties of canes of local grapes varieties Okuzgozu (Vitis vinifera L. cv.) were determineddepend on knife type, cutting angle and cutting speed during the spring pruning in 2018. The canes of grapes were obtained from acommercial 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 flatknife knife type, followed by serrated 2 and serrated 1, respectively. While the lowest cutting force and cutting strength values wereobtained at flat type (knife edge flat) as 234.50 N, 8.299 MPa, 1.783 J and 0.06307 J mm−2respectively, 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, 10.75MPa, 2.136 J and 0.075610 J mm−2respectively. The cutting force and energy values decreased with increasing knife-cutting angle from0° to 40°. The maximum cutting force, cutting strength, cutting energy and specific cutting energy were observed at 0° cutting angle as319.3 N, 11.30 MPa, 2.393 N and 0.08464 J mm−2respectively. The effect of the knife loading speed on the cutting forces, cuttingstrength, cutting energy and specific cutting energy were found significant statistically (p<0.01). The lowest cutting force, cuttingstrength, 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.
Açıklama
Anahtar Kelimeler
Grape cane, Cutting force, Cutting energy, Pruning
Kaynak
Avrupa Bilim ve Teknoloji Dergisi
WoS Q Değeri
Scopus Q Değeri
Cilt
Sayı
15
Künye
Eliçin, A. K., Sessiz, A. ve Pekitkan, F. G. (2019). Effect of various knife type, cutting angle and speed on cutting force and energy of grape cane. Avrupa Bilim ve Teknoloji Dergisi, (15), 519-525.
