Kastamonu Taşköprü Sarımsağının Kesme Direnci ve Kesme Enerjisinin Belirlenmesi

Yıl 2025, Cilt: 11 Sayı: 1, 40 - 46, 25.06.2025

Hüseyin Güran Ünal

https://doi.org/10.55385/kastamonujes.1682428

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

• Canbolat, E. (2017). Nutritional and Health Evaluation of Garlic. International Taskopru Pompeiopolis Science Culture Art Research Symposium (935-949).
• Çirişoğlu, E. and Olum, E. (2019). Importance of Functional Foods in Turkish Cuisine in Terms of Gastronomy Tourism. Turkish Journal of Tourism Research, 3(4), 1659-1680.
• Koyuncu, M. (2012). Garlic and Taskopru Garlic. Taskopru Garlic Panel Proceedings, February 6, 2012. (11-20)
• Aydoğdu, A. and Mızrak, M. (2017). A Study on Dishes Using Garlic, the Symbol of Taşköprü as a Gastronomy Tourism and Attraction Power. International Taşköprü Pompeiopolis Science Culture and Art Research Symposium (1066-1074).
• Türker, N., Türkmen, B. M. and Caymaz, E. (2019). Kastamonu Pastrami as a Traditional Product. Gastroia: Journal of Gastronomy and Travel Research, 3(2), 264-277.
• Bülbül, H., Koca, A. and Gülşen, O. (2021). Determination of Allicin Amount in Different Types of Garlic (Allium sativum L.) Grown in Kayseri Conditions by HPLC Method. Alatarım, 20(2), 70-76.
• Mutlu, S. and Cılgınoğlu, H. (2022). Development of Local Products in the Scope of Gastronomy Tourism: Kastamonu Pastrami Example. Journal of Tourism and Gastronomy Studies, 10(4), 3034-3054.
• Cetin, T. and Karakus, U. (2005). Population Movements in Taskopru (Kastamonu) District Center. Istanbul University and Turkish Geographical Society National Geographical Congress, September 29-30, 2005, Proceedings Book, pp.523-532.
• Tayfun, A., Aysen, E. and Akbulut, A. (2017). A Study on the Satisfaction Levels of Visitors to Provincial Promotion Fairs Held in Ankara Atatürk Cultural Center: Kastamonu Days Example. 1 st International Sustainable Tourism Congress (381-390).
• Öner, S. and Aydoğdu, A. (2017). Awareness and Attitude of Local People Towards Gastronomy Tourism: Kastamonu Example. 1 st International Sustainable Tourism Congress in (1050-1060).
• TUİK. (2025). Garlic Statistics (2015-2024). https://biruni.tuik.gov.tr/medas/?kn=92&locale=tr. Accessed 13.04.2025.
• Genç, G. (2018). A study on working conditions in garlic production in Turkey: Taşköprü example. Anatolian Cultural Studies Journal, 2 (3): 59-86.
• Sacilik, K., & Unal, G. (2005). Dehydration characteristics of Kastamonu garlic slices. Biosystems engineering, 92(2), 207-215.
• Akan, S, Ünüvar F.İ (2020). Economic status of garlic production and evaluation in terms of Taşköprü district. Turkish Journal of Agricultural and Natural Sciences, 7(3), 627-636.
• Akan, S (2014). Benefits of garlic Allium Sativum L. consumption on human health. Academic Food, 12(2), 95-100.
• Gökırmaklı, Ç. and Bayram, M. (2018). Future predictions for food: Year 2050. Academic Food, 16(3), 351-360.
• Chen, Y., Gratton, J.L., Liu, J. 2004. Power requirements of hemp shear and conditioning. Biosystems Engineering, 87(4): 417-424.
• Galedar, M. N., Tabatabaeefar, A., Jafari, A., Sharifi, A., & Rafiee, S. (2008). Bending and shearing characteristics of alfalfa stems. Agricultural Engineering International: CIGR Journal.
• Emadi, B., Kosse, V. and Yarlagadda, P. (2004). Relationship between mechanical properties of pumpkin and skin thickness. In International Journal of Food Properties, 8: 277-287.
• Alizadeh, M.R., Ajdadi, F.R., Dabbaghi, A. (2011). Shear energy of rice stem as influenced by internode position and dimensional characteristics of different varieties. AJCS, 5(6): 681-687, ISSN: 1835-2707.
• Voicu, G., Moiceanu, E., Sandu, M., Poenaru, I.C., Voicu, P. (2011). Experiments regarding mechanical behaviour of energetic plant miscanthus to crushing and shear stress. In Engineering for Rural Development Jelgava, May 26-27, 2011: 490-495.
• Ghahraei, O., Ahmad, D., Khalina, A., Suryanto, H., & Othman, J. (2011). Cutting tests of kenaf stems. Transactions of the ASABE, 54(1), 51-56.
• Sessiz, A., Elicin, A. K., Esgici, R., Ozdemir, G., & Nozdrovický, L. (2013). Shear properties of olive sucker. Acta technologica agriculturae, 16(3), 82-86.
• Sessiz, A., Güzel, E., & Bayhan, Y. (2018). Determination of shear force and energy of shoots in some local and foreign grape varieties. Turkish Journal of Agricultural and Natural Sciences, 5(4), 414-423.
• Esgici, R., Pekitkan, F. G., & Sessi, A. (2018, April). Shear resistance and energy of rice stem. In Proceedings of the XIX World Congress of CIGR, Antalya, Turkey (pp. 265-272).
• ASABE Standards. (2006). Measurement Forages, S358.2: 1:1. 52 nd ed. American Society of Agricultural Engineers, St Joseph MI.
• Zamri, A., Yuliarman, Y., Zulhendri, Z., Menhendri, M., & Rosadi, N. A. (2024). Design And Construction Of Automatic Safety System Potato Stick Cutting Machine. IJIMCE: International Journal of Innovation in Mechanical Construction and Energy, 1(1), 21-28.
• Jahanbakhshi, A., Abbaspour‐Gilandeh, Y., & Gundoshmian, T. M. (2018). Determination of physical and mechanical properties of carrot in order to reduce waste during harvesting and post‐harvesting. Food Science & Nutrition, 6(7), 1898-1903.
• Yılmaz, D., & Gökduman, M. E. (2024). Determination of Physical-Mechanical Properties of Leek Plant (Allium porrum L.). Selcuk Journal of Agriculture and Food Sciences, 38(3), 393-402.