Araştırma Makalesi

The Determination of Porosity Rate on The Different Moisture Content of Several Crops

Cilt: 1 Sayı: 1 15 Şubat 1991
  • Kazım Çarman
  • Hüseyin Öğüt
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The Determination of Porosity Rate on The Different Moisture Content of Several Crops

Öz

To know the amount of void space of kernel crops is on important parameter to desing of drying and aeration equipment. The porostiy depends on the resistance encountered in moving air through grain and also heat conduction coefficient of grain. In this study, the amount of void space of several second crops was determinated and the relationships between the different moisture content and the amount of void space calculat- ed and were showed on the regsession graphics for three different crops. As aresults the correlation coefficients between them for soybean, corn, and lentil were obtained as r=0.95, г=0.99, г=0.97 respectively.

Anahtar Kelimeler

Destekleyen Kurum

SELÇUK ÜNİVERSİTESİ

Kaynakça

  1. Anonymous, 1972. "Tahıl ve Tahıl Mamüllerinin Rutubet Miktarının Tayini". TS 1135, Ankara. Chung, D., H. Converse, 1969. "Effect of Moisture Content on Some Physi- cal Properties of Grain". Am. Soc. Agric. Eng. 12. 720-725. Day, C., 1969. "Effect of Conditioning and Other Factors on Resistance of Hay to Air Flow". Am. Soc. Agric. Eng. 6. 199-201. Doğantan, Z. S., İ.K. Tuncer, 1988. "Daneli Ürünlerde Boşluk Oranının Saptanması". Tarımsal Mekanizasyon II. Ulusal Kongresi, Erzurum. 337-343. Mohsenin, N.N., 1980. "Physical Properties of Plant and Animal Materi- als". Gordon and Breach, Science Publishers, Inc. New York. 742. Sıtkei, G., 1986. "Mechanics of Agricultural Materials". Akademial kiab- lo, Budapest, Hungary. 483. Thompson, R.A., G.W. Isaacs. 1967. "Porosity Determinations of Grain and Seeds With an Air-Comparison Pycnometer". Transactions of the ASAE. 693-696. Uluöz, M., 1965. "Buğday Un ve Ekmek Analiz Metodları" Ege Üniversitesi Ziraat Fakültesi Yayınları No: 57, İzmir.

Ayrıntılar

Birincil Dil

İngilizce

Konular

Tarım Makineleri

Bölüm

Araştırma Makalesi

Yazarlar

Kazım Çarman Bu kişi benim
Türkiye

Hüseyin Öğüt Bu kişi benim
Türkiye

Yayımlanma Tarihi

15 Şubat 1991

Gönderilme Tarihi

10 Ekim 1990

Kabul Tarihi

15 Kasım 1990

Yayımlandığı Sayı

Yıl 1991 Cilt: 1 Sayı: 1

Kaynak Göster

APA
Çarman, K., & Öğüt, H. (1991). The Determination of Porosity Rate on The Different Moisture Content of Several Crops. Selcuk Journal of Agriculture and Food Sciences, 1(1), 55-62. https://izlik.org/JA86UU56PE
AMA
1.Çarman K, Öğüt H. The Determination of Porosity Rate on The Different Moisture Content of Several Crops. Selcuk J Agr Food Sci. 1991;1(1):55-62. https://izlik.org/JA86UU56PE
Chicago
Çarman, Kazım, ve Hüseyin Öğüt. 1991. “The Determination of Porosity Rate on The Different Moisture Content of Several Crops”. Selcuk Journal of Agriculture and Food Sciences 1 (1): 55-62. https://izlik.org/JA86UU56PE.
EndNote
Çarman K, Öğüt H (01 Şubat 1991) The Determination of Porosity Rate on The Different Moisture Content of Several Crops. Selcuk Journal of Agriculture and Food Sciences 1 1 55–62.
IEEE
[1]K. Çarman ve H. Öğüt, “The Determination of Porosity Rate on The Different Moisture Content of Several Crops”, Selcuk J Agr Food Sci, c. 1, sy 1, ss. 55–62, Şub. 1991, [çevrimiçi]. Erişim adresi: https://izlik.org/JA86UU56PE
ISNAD
Çarman, Kazım - Öğüt, Hüseyin. “The Determination of Porosity Rate on The Different Moisture Content of Several Crops”. Selcuk Journal of Agriculture and Food Sciences 1/1 (01 Şubat 1991): 55-62. https://izlik.org/JA86UU56PE.
JAMA
1.Çarman K, Öğüt H. The Determination of Porosity Rate on The Different Moisture Content of Several Crops. Selcuk J Agr Food Sci. 1991;1:55–62.
MLA
Çarman, Kazım, ve Hüseyin Öğüt. “The Determination of Porosity Rate on The Different Moisture Content of Several Crops”. Selcuk Journal of Agriculture and Food Sciences, c. 1, sy 1, Şubat 1991, ss. 55-62, https://izlik.org/JA86UU56PE.
Vancouver
1.Kazım Çarman, Hüseyin Öğüt. The Determination of Porosity Rate on The Different Moisture Content of Several Crops. Selcuk J Agr Food Sci [Internet]. 01 Şubat 1991;1(1):55-62. Erişim adresi: https://izlik.org/JA86UU56PE

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