Development of measurement system for grain loss of some chickpea varieties
Development of measurement system for grain loss of some chickpea varieties
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DOI：
10.1016/j.measurement.2015.01.025
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发表时间：
2015-04
期刊：
影响因子：
5.6
通讯作者：
D. Yılmaz;Huseyin Caner Sagiroglu
中科院分区：
文献类型：
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作者：
D. Yılmaz;Huseyin Caner Sagiroglu
粒损是鹰嘴豆收获过程中最严重的问题之一。提高鹰嘴豆产量的科学研究主要集中在减少粮食损失和增加收入上。在土耳其，大量鹰嘴豆作物落在地上，因此在使用联合收割机收获时损失了。本研究开发了一种测量方法，用于测定土耳其、Hisar、ya<e:1> a-5、Azkan和Işık-5等广泛生产的鹰嘴豆品种的籽粒损失，并进行了精度测试。本研究分为两个阶段：第一阶段设计和开发实验室型的传感器和软件测量方法；第二阶段，对Hisar、yaa -05、Azkan和Işık-5鹰嘴豆品种在10 g鹰嘴豆粒、30 g鹰嘴豆粒、60 g鹰嘴豆粒、30 g鹰嘴豆粒、90 g鹰嘴豆粒、40 g鹰嘴豆粒、120 g鹰嘴豆粒、50 g鹰嘴豆粒、150 g鹰嘴豆粒3种不同含水率和5种不同喂料速率下的精密度进行测试。根据我们的研究结果，与鹰嘴豆颗粒撞击值相关的混合比例的增加导致阈值的降低。根据鹰嘴豆品种间的冲击值和混合比例确定的阈值，确定了该方法的精密度为90%。此外，确定水分含量的变化是根据鹰嘴豆冲击值定义的阈值的促进剂。
Grain loss is one of the most significant problems encountered during chickpea harvest. Scientific studies to increase chickpea production are focused on decreasing grain loss and increasing revenues. In Turkey, large quantities of chickpea crop fall to the ground and therefore are lost when harvesting using the combine harvester. In this study, a measurement method was developed to determine the grain loss of some widely produced chickpea types in Turkey, Hisar, Yaşa-5, Azkan and Işık-5, and tested for precision. This study consisted of two stages: the first stage included designing and developing a laboratory type measurement method using sensors and software; in the second stage, the precision of the method was tested for Hisar, Yaşa-05, Azkan and Işık-5 chickpea varieties in three different moisture contents and five different feeding rates (10 g chickpea grain, 30 g stalk mixture; 20 g chickpea grain, 60 g stalk mixture; 30 g chickpea grain, 90 g stalk mixture; 40 g chickpea grain, 120 g stalk mixture; and 50 g chickpea grain, 150 g stalk mixture). According to our results, the increase in the mixture ratio associated with the chickpea grain impact value leads to a decrease in the threshold value. The precision of the method was determined as 90% for all threshold values defined according to the chickpea impact value among all chickpea varieties and mixture ratios. Additionally, it was determined that the change in the moisture content is an accelerant for the threshold value defined according to the chickpea impact value.