In this study, some parameters for picking up the garlic cloves by vacuum were experimentally examined. The experiments were conducted at 4 hole shape levels of circle, square, rectangle, ellipse, 3 vacuum levels of 100, 80, 60 mmHg, 5 hole area levels of 38,50,64,78,95 mm2 and 2 speed levels of 0, 0.8 m/s and the pick up heights were measured.
The data of experiments had been evaluated statistically. According to the result of analysis of variance, the quartet interac-tion among hole shape, hole area, hole speed and vacuum had been determined at a significance level of 0.01. According to the result of Duncan test; it was determined that the pick up heights increase with an increase in vacuum and hole area, whereas it decreased with an increase in speed. Circle shape offered the hightest pick up heights followed by square, rectangle and elipse in descending order.
Bu çalışmada, sarımsak dişlerinin vakumla tutulmasına etkili parametreler deneysel olarak incelenmiştir. 4 delik şekli (dai-re, kare, elips, dikdörtgen), 3 vakum seviyesi (100, 80, 60 mmHg), 5 delik alanı (38, 50, 64, 78, 95 mm2) ve 2 hız kademesinde (0 ve 0.8 m/s) denemeler yapılarak tutulma yükseklikleri ölçülmüştür.
Denemelerden elde edilen değerler istatistiksel olarak değerlendirilmiştir. Yapılan varyans analizi sonucunda delik şekli, delik alanı, delik hız ve vakum faktörleri arasında dörtlü interaksiyon belirlenmiştir (p<0.01). Duncan testi sonuçlarına göre, vakum ve delik alanı arttıkça tutulma yüksekliklerinin arttığı,buna karşılık hız arttıkça azaldığı belirlenmiştir. Tutulma yüksek-likleri, delik şekillerine bağlı olarak sırasıyla daire, kare, dikdörtgen ve elips olarak azalmıştır.
Primary Language | English |
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Subjects | Agricultural Engineering |
Journal Section | Research Article |
Authors | |
Publication Date | April 25, 2005 |
Submission Date | January 1, 2005 |
Published in Issue | Year 2005 Volume: 19 Issue: 35 |
Selcuk Agricultural and Food Sciences is licensed under a Creative Commons Attribution-NonCommercial 4.0 International License (CC BY NC).