Kastamonu Taşköprü Sarımsağının Kesme Direnci ve Kesme Enerjisinin Belirlenmesi

Öz

Kastamonu Taşköprü sarımsağı tüm dünyada tanınmaktadır. Gerek keskin aroması gerekse yüksek besin içerikleri yönünden farklılığı ortaya konmuş ve 2009 yılında coğrafi işaret almıştır. Kastamonu’yu çağrıştıran. ilk akla gelen tarım ürünüdür. Kastamonu. Türkiye sarımsak üretiminin %20 sini tek başına karşılamaktadır. Üretilen sarımsağın çok büyük miktarı el bağı şeklinde pazarlanmakta. binlerce ton Taşköprü sarımsağı pazarlarda ve marketlerde satılarak sofralara ulaşmaktadır. Sarımsağın kurutulması ile elde edilen cips. granül. toz şeklindeki ürünler sarımsağın dayanma süresini de artırmaktadır. Kurutma işleminin kısa sürede ve ekonomik olabilmesi için sarımsağın dilimlenerek inceltilmesi gerekmektedir. Bu çalışmada sarımsak dilimleme makinası tasarımı için gerekli kesilme direnci ve kesilme enerjisi parametreleri araştırmıştır. Nem. soyulmuş-soyulmamış ve diş büyüklüğü değişkenlerinde incelenmiş. sonuç olarak % 62.7-59.3 nem ortalamasında soyulmamış sarımsakta maksimum kesme kuvveti 22.69 N. kesilme enerjisi 248.9 Nmm. kesilme gerilmesi 0.165 N/mm2. soyulmuş sarımsakta maksimum kesme kuvveti 17.03 N. kesilme enerjisi 148.95 Nmm. kesilme gerilmesi 0.105 N/mm2 olarak tespit edilmiştir. Ayrıca sarımsak diş kesitleri küçüldükçe dişlerin sertleştiği tespit edilmiştir.

Anahtar Kelimeler

• sarımsak
• kesme kuvveti
• kesilme direnci
• kesilme enerjisi
• enerji tasarrufu

Determination of Shear Resistance and Shear Energy of Kastamonu Taşköprü Garlic

Öz

Kastamonu Taşköprü garlic is known all over the world. Its distinctiveness has been demonstrated in terms of its sharp aroma and high nutritional content, and it received a geographical indication in 2009. It is the first agricultural product that comes to mind that reminds Kastamonu. Kastamonu alone meets 20% of Türkiye's garlic production. A very large amount of the garlic produced is marketed in the form of hand-tied, and thousands of tons of Taşköprü garlic are sold in markets and supermarkets, reaching consumers nationwide. Products in the form of chips, granules, and powder obtained by drying garlic also increase their shelf life. For the drying process to be short and economical, garlic must be sliced and thinned. This study investigates the shear resistance and energy parameters critical for designing garlic-slicing machines. Humidity, peeled-unpeeled and clove size variables were examined in; as a result, in the average humidity of 62.7-59.3%, the maximum shear force in unpeeled garlic was 22.69 N, the shear energy was 248.9 Nmm, the shear stress was 0.165 N/mm2, and in peeled garlic, the maximum shear force was 17.03 N, the shear energy was 148.95 Nmm, the shear stress was 0.105 N/mm2. It was also observed that smaller garlic clove cross-sections exhibited greater hardness.

Anahtar Kelimeler

• garlic
• shear force
• shear energy
• shear stress
• energy saving

Kaynakça

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