Bir meyve tanesinin titre ş imle saptan ayr ı lmas ı esnas ı nda sarsma süresinin ve dolay ı s ı yla yük tekerrürü say ı s ı n ı n büyük önemi vard ı r. Çünkü bu faktörler tanenin kopmas ı için gerekli olan frekans say ı s ı n ı etkilemektedir. Bu ara şt ı rman ı n amac ı , silkeleme makinalar ı ile hasatta meyveye uygulanacak frekans, genlik, ivme ve h ı z ile sarsma süresi aras ı ndaki iliş kileri belirlemektir. Bu amaçla imal edilen bir laboratuvar sarsma düzeni yard ı m ı yla çeş itli frekans ve genliklerde tek kay ı s ı tanesinin daldan ayr ı lmas ı için geçen süreler saptanm ış t ı r. Ara şt ı rma sonuçlar ı na göre, genlik sabit iken frekans artt ı kça veya frekans sabit iken genlik artt ı kça sarsma süresi azalm ışt ı r. Ayn ı genlik değ erinde ivme artt ı kça sarsma süresi azalm ışt ı r. Ayr ı ca her üç genlik de ğerinde de sarsma h ı z ı n ı n artmas ı yla sarsma süresi azalm ışt ı r.
Kay ı s ı mekanik hasat frekans genlik ivme h ı z sarsma süresi .
Shaking time and load repetition number have an important role on breaking off a fruit from the branch by vibration. Because, these factors affect frequency number required. The purpose of this study is to determine the relationships between shaking time and frequency, stroke, acceleration, velocity. For this purpose, the time to break off the apricot from its branch was determined for different frequency and strokes by laboratory shaker unit. According to the research results; shaking time was decreased with increasing frequency while fixed strok or increasing stroke while fixed frequency. At the same stroke, shaking time was decreased with increasing acceleration. Also, shaking time decreased with increasing shaking velocity for three strokes.
Primary Language | Turkish |
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Subjects | Engineering |
Journal Section | Research Article |
Authors | |
Publication Date | January 1, 1998 |
Submission Date | January 1, 1998 |
Published in Issue | Year 1998 Volume: 04 Issue: 01 |
Journal of Agricultural Sciences is published open access journal. All articles are published under the terms of the Creative Commons Attribution License (CC BY).