Year 2019, Volume , Issue 15, Pages 519 - 525 2019-03-31

Effect of Various Knife Type, Cutting Angle and Speed on Cutting Force and Energy of Grape Cane
Effect of Various Knife Type, Cutting Angle and Speed on Cutting Force and Energy of Grape Cane

Ahmet Konuralp Eliçin [1] , Abdullah Sessiz [2] , Fatih Göksel Pekitkan [3]

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In this study, some cutting and energy properties of canes of local grapes varieties Okuzgozu (Vitis vinifera L. cv.) were determined depend on knife type, cutting angle and cutting speed during the spring pruning in 2018. The canes of grapes were obtained from a commercial farm in the Diyarbakir province. Cutting properties were measured by a material testing machine.

According to test reslts, the significant differences were found between the knives types at 1 % probability level. The best results were determined at the flat knife knife type, followed by serrated 2 and serrated 1, respectively. While the lowest cutting force and cutting strength values were obtained at flat type (knife edge flat) as 234.50 N, 8.299 MPa, 1.783 J and 0.06307 Jmm-2respectively, the highest values cutting forces, cutting strength, cutting energy and specific cutting energy were obtained at serrated type 1 (knife edge thin) knife as 303.8 N, 10.75 MPa, 2.136 J and 0.075610 J mm-2respectively. The cutting force and energy values decreased with increasing knife-cutting angle from 0°to 40°. The maximum cutting force, cutting strength, cutting energy and specific cutting energy were observed at 0°cutting angle as 319.3 N, 11.30 MPa, 2.393 N and 0.08464 Jmm-2respectively. The effect of the knife loading speed on the cutting forces, cutting strength, cutting energy and specific cutting energywere found significant statistically (p<0.01). The lowest cutting force, cutting strength, cutting energy and specific cutting energy were obtained at the 1 m s-1as 246.1 N, 8.705 MPa, 1.273 J and 0.04502 J mm-1, respectively.

In this study, some cutting and energy properties of canes of local grapes varieties Okuzgozu (Vitis vinifera L. cv.) were determined depend on knife type, cutting angle and cutting speed during the spring pruning in 2018. The canes of grapes were obtained from a commercial farm in the Diyarbakir province. Cutting properties were measured by a material testing machine.

According to test reslts, the significant differences were found between the knives types at 1 % probability level. The best results were determined at the flat knife knife type, followed by serrated 2 and serrated 1, respectively. While the lowest cutting force and cutting strength values were obtained at flat type (knife edge flat) as 234.50 N, 8.299 MPa, 1.783 J and 0.06307 Jmm-2respectively, the highest values cutting forces, cutting strength, cutting energy and specific cutting energy were obtained at serrated type 1 (knife edge thin) knife as 303.8 N, 10.75 MPa, 2.136 J and 0.075610 J mm-2respectively. The cutting force and energy values decreased with increasing knife-cutting angle from 0°to 40°. The maximum cutting force, cutting strength, cutting energy and specific cutting energy were observed at 0°cutting angle as 319.3 N, 11.30 MPa, 2.393 N and 0.08464 Jmm-2respectively. The effect of the knife loading speed on the cutting forces, cutting strength, cutting energy and specific cutting energywere found significant statistically (p<0.01). The lowest cutting force, cutting strength, cutting energy and specific cutting energy were obtained at the 1 m s-1as 246.1 N, 8.705 MPa, 1.273 J and 0.04502 J mm-1, respectively.

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Primary Language en
Subjects Engineering
Journal Section Makaleler
Authors

Orcid: 0000-0003-3240-4547
Author: Ahmet Konuralp Eliçin (Primary Author)
Institution: DİCLE ÜNİVERSİTESİ
Country: Turkey


Orcid: 0000-0002-3883-0793
Author: Abdullah Sessiz
Institution: DİCLE ÜNİVERSİTESİ
Country: Turkey


Orcid: 0000-0002-7791-7963
Author: Fatih Göksel Pekitkan
Institution: DİCLE ÜNİVERSİTESİ
Country: Turkey


Bibtex @research article { ejosat532914, journal = {Avrupa Bilim ve Teknoloji Dergisi}, issn = {}, eissn = {2148-2683}, address = {Osman Sağdıç}, year = {2019}, volume = {}, pages = {519 - 525}, doi = {10.31590/ejosat.532914}, title = {Effect of Various Knife Type, Cutting Angle and Speed on Cutting Force and Energy of Grape Cane}, key = {cite}, author = {Eliçin, Ahmet Konuralp and Sessiz, Abdullah and Pekitkan, Fatih Göksel} }
APA Eliçin, A , Sessiz, A , Pekitkan, F . (2019). Effect of Various Knife Type, Cutting Angle and Speed on Cutting Force and Energy of Grape Cane. Avrupa Bilim ve Teknoloji Dergisi, (15), 519-525. DOI: 10.31590/ejosat.532914
MLA Eliçin, A , Sessiz, A , Pekitkan, F . "Effect of Various Knife Type, Cutting Angle and Speed on Cutting Force and Energy of Grape Cane". Avrupa Bilim ve Teknoloji Dergisi (2019): 519-525 <http://dergipark.gov.tr/ejosat/issue/43603/532914>
Chicago Eliçin, A , Sessiz, A , Pekitkan, F . "Effect of Various Knife Type, Cutting Angle and Speed on Cutting Force and Energy of Grape Cane". Avrupa Bilim ve Teknoloji Dergisi (2019): 519-525
RIS TY - JOUR T1 - Effect of Various Knife Type, Cutting Angle and Speed on Cutting Force and Energy of Grape Cane AU - Ahmet Konuralp Eliçin , Abdullah Sessiz , Fatih Göksel Pekitkan Y1 - 2019 PY - 2019 N1 - doi: 10.31590/ejosat.532914 DO - 10.31590/ejosat.532914 T2 - Avrupa Bilim ve Teknoloji Dergisi JF - Journal JO - JOR SP - 519 EP - 525 VL - IS - 15 SN - -2148-2683 M3 - doi: 10.31590/ejosat.532914 UR - https://doi.org/10.31590/ejosat.532914 Y2 - 2019 ER -
EndNote %0 European Journal of Science and Technology Effect of Various Knife Type, Cutting Angle and Speed on Cutting Force and Energy of Grape Cane %A Ahmet Konuralp Eliçin , Abdullah Sessiz , Fatih Göksel Pekitkan %T Effect of Various Knife Type, Cutting Angle and Speed on Cutting Force and Energy of Grape Cane %D 2019 %J Avrupa Bilim ve Teknoloji Dergisi %P -2148-2683 %V %N 15 %R doi: 10.31590/ejosat.532914 %U 10.31590/ejosat.532914
ISNAD Eliçin, Ahmet Konuralp , Sessiz, Abdullah , Pekitkan, Fatih Göksel . "Effect of Various Knife Type, Cutting Angle and Speed on Cutting Force and Energy of Grape Cane". Avrupa Bilim ve Teknoloji Dergisi / 15 (March 2019): 519-525. https://doi.org/10.31590/ejosat.532914