Determination of Physical-Mechanical Properties of Leek Plant (Allium porrum L.)

Deniz Yılmaz; Mehmet Emin Gökduman

Makale detayları

Determination of Physical-Mechanical Properties of Leek Plant (Allium porrum L.)

Yazarlar:

Deniz Yılmaz | Mehmet Emin Gökduman

Yayıncı:

Selcuk University

Ana Başlıklar:

Tarım Makineleri

Dergi:

Selcuk Journal of Agriculture and Food Sciences Vol.38 Issue 3, pp.393-402

Belge Tipi:

Makale

Yayın Tarihi:

12/2024

Belge Dili:

İngilizce

Document ID (Org No.):

2001333556

pISSN:

2458-8377

Anahtar kelimeler:

Özet:

 Leek is a vegetable grown towards the end of summer and harvested during fall, found commonly in Asian diet and grown commonly throughout the world. Consumed both fresh and dry, mechanical properties of leek plant need to be well-known with regards to the studies related to its production, processing, packaging, transport and agricultural mechanization applications. The purpose of this study is to define the physical and mechanical properties of leek plant Allium porrum L. used for agricultural purposes in Turkey. Conducted with different types of knifes smooth, serrated and different shearing angles 30, 45, 60, shearing force, bio-yield force, rupture force, energy in rupture force, deformation, shearing stress, stress in rupture force, stiffness values have been determined for 3 different sections of leek plant. Furthermore, colour measurements have been performed for each section of leek plan at 3 different heights. The highest shearing, bioyield force and rupture force values have been defined respectively as 66.273.52, 53.022.82 and 48.1533.71 N during the shearing made with a smooth knife. Highest consumed energy value has been defined as 1.100.09 J in the studies conducted with smooth knife while the lowest value has been defined as 0.230.12 J in the studies carried out with serrated knife. The lowest deformation value has been defined as 25.371.18 mm in the experiments performed at 45 knife angle with a serrated knife.

 Leek is a vegetable grown towards the end of summer and harvested during fall, found commonly in Asian diet and grown commonly throughout the world. Consumed both fresh and dry, mechanical properties of leek plant need to be well-known with regards to the studies related to its production, processing, packaging, transport and agricultural mechanization applications. The purpose of this study is to define the physical and mechanical properties of leek plant Allium porrum L. used for agricultural purposes in Turkey. Conducted with different types of knifes smooth, serrated and different shearing angles 30, 45, 60, shearing force, bio-yield force, rupture force, energy in rupture force, deformation, shearing stress, stress in rupture force, stiffness values have been determined for 3 different sections of leek plant. Furthermore, colour measurements have been performed for each section of leek plan at 3 different heights. The highest shearing, bioyield force and rupture force values have been defined respectively as 66.273.52, 53.022.82 and 48.1533.71 N during the shearing made with a smooth knife. Highest consumed energy value has been defined as 1.100.09 J in the studies conducted with smooth knife while the lowest value has been defined as 0.230.12 J in the studies carried out with serrated knife. The lowest deformation value has been defined as 25.371.18 mm in the experiments performed at 45 knife angle with a serrated knife.

 Leek is a vegetable grown towards the end of summer and harvested during fall, found commonly in Asian diet and grown commonly throughout the world. Consumed both fresh and dry, mechanical properties of leek plant need to be well-known with regards to the studies related to its production, processing, packaging, transport and agricultural mechanization applications. The purpose of this study is to define the physical and mechanical properties of leek plant Allium porrum L. used for agricultural purposes in Turkey. Conducted with different types of knifes smooth, serrated and different shearing angles 30, 45, 60, shearing force, bio-yield force, rupture force, energy in rupture force, deformation, shearing stress, stress in rupture force, stiffness values have been determined for 3 different sections of leek plant. Furthermore, colour measurements have been performed for each section of leek plan at 3 different heights. The highest shearing, bioyield force and rupture force values have been defined respectively as 66.273.52, 53.022.82 and 48.1533.71 N during the shearing made with a smooth knife. Highest consumed energy value has been defined as 1.100.09 J in the studies conducted with smooth knife while the lowest value has been defined as 0.230.12 J in the studies carried out with serrated knife. The lowest deformation value has been defined as 25.371.18 mm in the experiments performed at 45 knife angle with a serrated knife.

 Leek is a vegetable grown towards the end of summer and harvested during fall, found commonly in Asian diet and grown commonly throughout the world. Consumed both fresh and dry, mechanical properties of leek plant need to be well-known with regards to the studies related to its production, processing, packaging, transport and agricultural mechanization applications. The purpose of this study is to define the physical and mechanical properties of leek plant Allium porrum L. used for agricultural purposes in Turkey. Conducted with different types of knifes smooth, serrated and different shearing angles 30, 45, 60, shearing force, bio-yield force, rupture force, energy in rupture force, deformation, shearing stress, stress in rupture force, stiffness values have been determined for 3 different sections of leek plant. Furthermore, colour measurements have been performed for each section of leek plan at 3 different heights. The highest shearing, bioyield force and rupture force values have been defined respectively as 66.273.52, 53.022.82 and 48.1533.71 N during the shearing made with a smooth knife. Highest consumed energy value has been defined as 1.100.09 J in the studies conducted with smooth knife while the lowest value has been defined as 0.230.12 J in the studies carried out with serrated knife. The lowest deformation value has been defined as 25.371.18 mm in the experiments performed at 45 knife angle with a serrated knife.

Makale detayları

Determination of Physical-Mechanical Properties of Leek Plant (Allium porrum L.)

Yazarlar:

Deniz Yılmaz | Mehmet Emin Gökduman

Yayıncı:

Selcuk University

Ana Başlıklar:

Tarım Makineleri

Dergi:

Selcuk Journal of Agriculture and Food Sciences Vol.38 Issue 3, pp.393-402

Belge Tipi:

Makale

Yayın Tarihi:

12/2024

Belge Dili:

İngilizce

Document ID (Org No.):

2001333556

pISSN:

2458-8377

Leek

Mechanization

Physico-mechanical properties

Turkey

Sayı

Makale detayları

Determination of Physical-Mechanical Properties of Leek Plant (Allium porrum L.)

Yazarlar: Deniz Yılmaz | Mehmet Emin Gökduman

Yayıncı: Selcuk University

Ana Başlıklar: Tarım Makineleri

Dergi: Selcuk Journal of Agriculture and Food Sciences Vol.38 Issue 3, pp.393-402

Belge Tipi: Makale

Yayın Tarihi: 12/2024

Belge Dili: İngilizce

Document ID (Org No.): 2001333556

pISSN: 2458-8377

Leek

Mechanization

Physico-mechanical properties

Turkey

Sayı

Yazarlar:

Deniz Yılmaz | Mehmet Emin Gökduman

Yayıncı:

Selcuk University

Ana Başlıklar:

Tarım Makineleri

Dergi:

Selcuk Journal of Agriculture and Food Sciences Vol.38 Issue 3, pp.393-402

Belge Tipi:

Makale

Yayın Tarihi:

12/2024

Belge Dili:

İngilizce

Document ID (Org No.):

2001333556

pISSN:

2458-8377