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Öğe Assessing Farm Tractor Incidents and Awareness Levels of Operators for Tractor Safety Issues in the Hatay Province of Turkey(Amer Soc Agricultural & Biological Engineers, 2012) Keskin, S. Gorucu; Keskin, M.; Soysal, Y.Studies and statistical data on safety issues related to farm tractors and machinery are very limited in developing countries, including Turkey. This study was carried out to investigate tractor-related incidents in the Hatay province, located in the mid-south of Turkey. A questionnaire was conducted with 107 tractor operators using face-to-face interviews. Data were evaluated according to the incident type, machinery involved, and mechanism of injury or fatality. A total of 101 incidents were reported by 77 of the 107 respondents. Most of the incidents were due to tractor rollovers (65.4%), 14.8% of the incidents were due to entanglement of body parts in moving machinery, and 12.9% involved crashing into other vehicles or obstacles. The leading cause of the incidents was personal mistakes (60.4%). Fatalities resulted from 25.7% of the incidents, while 45.5% of the incidents caused non-fatal injuries. Only 5.6% of the tractors had a ROPS-enclosed cab. The percentage of ROPS-equipped tractors was 19.6%, while 41.3% of the tractors had a shade cover and 33.6% had no protective structure. Only one of the respondents used a seatbelt, although 44.9% of them stated that seatbelts should be used. It was also found that only 13.5% of the operators had training in work safety, while 95.1% stated that incidents might be reduced if people were trained. Development of appropriate policies and training programs are needed for safer operation of agricultural machinery to reduce injuries and fatalities due to farm accidents.Öğe Assessing farm tractor incidents and awareness levels of operators for tractor safety issues in the Hatay province of Turkey(2012) Görücü Keskin, S.; Keskin, M.; Soysal, Y.Studies and statistical data on safety issues related to farm tractors and machinery are very limited in developing countries, including Turkey. This study was carried out to investigate tractor-related incidents in the Hatay province, located in the midsouth of Turkey. A questionnaire was conducted with 107 tractor operators using face-toface interviews. Data were evaluated according to the incident type, machinery involved, and mechanism of injury or fatality. A total of 101 incidents were reported by 77 of the 107 respondents. Most of the incidents were due to tractor rollovers (65.4%), 14.8% of the incidents were due to entanglement of body parts in moving machinery, and 12.9% involved crashing into other vehicles or obstacles. The leading cause of the incidents was personal mistakes (60.4%). Fatalities resulted from 25.7% of the incidents, while 45.5% of the incidents caused non-fatal injuries. Only 5.6% of the tractors had a ROPSenclosed cab. The percentage of ROPS-equipped tractors was 19.6%, while 41.3% of the tractors had a shade cover and 33.6% had no protective structure. Only one of the respondents used a seatbelt, although 44.9% of them stated that seatbelts should be used. It was also found that only 13.5% of the operators had training in work safety, while 95.1% stated that incidents might be reduced if people were trained. Development of appropriate policies and training programs are needed for safer operation of agricultural machinery to reduce injuries and fatalities due to farm accidents. © 2012 ASABE.Öğe Assessment of applied microwave power of intermittent microwave-dried carrot powders from colour and NIRS(Eesti Pollumajandusulikool, 2019) Keskin, M.; Soysal, Y.; Sekerli, Y.E.; Arslan, A.; Celiktas, N.Applied microwave (MW) power level is an essential factor on the quality of the dried agricultural products. Even if higher MW powers result in shorter drying times, they lead to quality degradations. It is almost impossible to know the applied MW power of a dried and powdered product by human vision. Thus, the aim of this study was to predict the applied MW power of carrot powders by using two different instruments, a chromameter and FT-NIRS. The experiments were carried out at nine different power levels (100–500 W) with three replications (N = 27). The colour and NIR reflectance was measured using a chromameter and NIRS system. The data was analysed using PLS regression. The drying time of intermittent MW drying at the highest applied power of 500 W was 1.12–5.47 times shorter than those of other lower applied powers. Applied MW power was a crucial factor on all colour parameters of the powdered carrots. Brightness (L*) decreased significantly with the increase of applied MW power resulting in darker product colours. Data analysis results showed that the NIRS system (R2 = 0.99; SEP = 16.1 W) can predict the microwave power of powdered carrots with significantly better performance than a chromameter (R2 = 0.95; SEP = 29.9 W). But, the chromamater is far more inexpensive when compared with the NIRS system and hence, it can also be used to predict the applied MW power from the colour data relatively well. Also, a mathematical model was developed to predict applied MW power from the colour parameters. © 2019, Eesti Pollumajandusulikool. All rights reserved.Öğe Estimates of relative yield potential and genetic improvement of wheat cultivars in the Mediterranean region(Cambridge Univ Press, 2009) Sener, O.; Arslan, M.; Soysal, Y.; Erayman, M.Information about changes associated with advances in crop productivity is essential for Understanding yield-limiting factors and developing new strategies for future breeding programmes. National bread wheat (Triticum aestivum L.) yields in Turkey have risen by an average of 20.8 kg/ha/year from 1925 to 2006. Annual gain in yield attributable to agronomic and genetic improvement averaged c. 11.6 kg/ha/year prior to 1975, but is now averaging c. 15.1 kg/ha/year. In the Mediterranean region, however, the wheat yield trend line (10.9 kg/ha/year) is c. 0.38 lower than that of Turkey. In order to understand whether such a trend was due to the cultivars released over the years. 16 bread Wheat cultivars, commonly grown in the region and representing 23 years of breeding. introduction and selection (from 1976 to 1999), were grown in a randomized complete block design with three replicates across 2 years. Data were collected on Maturation time, plant height. spike length, spikelet number/spike, grain number/spike, grain weight/spike. 1000 seed weight. harvest index and grain yield. None of the Measured plant traits showed ally historical cultivar patterns therefore, the increase in grain Yield Could not be attributed to a single yield component. Several physiological traits changed during two decades of cultivar releases in the Mediterranean region that led to a genetic gain in grain yield of about 0.5% per year. Years of data and the present field study in the Mediterranean region suggested that the genetic improvement in wheat seemed inadequate and should be reinforced with modern agricultural management practices as well as technological innovations.Öğe Intermittent Microwave-convective Air Drying of Oregano(Sage Publications Ltd, 2009) Soysal, Y.; Arslan, M.; Keskin, M.Effectiveness of intermittent microwave-convective air drying (IMWC) was investigated and compared to continuous microwave-convective air drying (CMWC) and convective air drying for oregano. Both CMWC and IMWC increased the drying rate of oregano compared to convective drying. The CMWC and IMWC were 12.7-14.0 and 4.7-11.2 times more energy efficient in drying than convective drying, respectively. The highest essential oil contents were obtained from convective drying at 40 degrees C and 45 degrees C. However, these treatments had the longest drying time and the highest energy consumption. The CMWC yielded the lowest essential oil content and resulted in an extreme change in the essential oil composition. The IMWC, except with the pulse ratio of 3.0, resulted in similar essential oil content compared to convective drying at 50 degrees C and shade drying. No identical result was found among the prevailing compounds of essential oil of oregano obtained from shade drying, convective drying and IMWC. Both CMWC and IMWC did not yield acceptable results of product color. However, in terms of essential oil content and quality, the IMWC at 25 degrees C room temperature with the pulse ratio of 5.0 was judged as the most suitable drying method for oregano due to its rational drying time and energy consumption compared to CMWC drying, convective air dying, and shade drying.Öğe Intermittent microwave-convective drying of red pepper: Drying kinetics, physical (colour and texture) and sensory quality(Academic Press Inc Elsevier Science, 2009) Soysal, Y.; Ayhan, Z.; Esturk, O.; Arikan, M. F.In this research, effectiveness of various microwave-convective drying treatments were compared to convective air drying and commercial belt drying to establish the most favourable drying condition in terms of drying kinetics and dried product quality. Quality parameters were colour (L*, a*, b* coordinates), textural characteristics (hardness), and sensory properties (visual appearance, colour, texture and overall acceptance). The microwave drying treatments were done both in the intermittent and continuous modes at two different microwave output powers (597.20 and 697.87 W) using two identical microwave-convective dryers. Overall, the continuous microwave-convective drying had the lowest drying time among the drying treatments, but it resulted in poor quality product while intermittent microwave-convective drying gave good product quality comparable to convective air drying and commercial belt drying. The intermittent microwave-convective drying conducted at lower drying air temperature and microwave power level with relatively long power-off time resulted in a more stable and gentle drying process concerning dried product quality. Based on the results of this study, the intermittent microwave-convective drying at 35 degrees C with a pulse ratio of 3.0 at 597.20 W provided considerable savings in drying time when compared to convective air drying and should be the preferred method of drying to produce high quality product with better physical (colour and texture) and sensory attributes. (C) 2009 IAgrE. Published by Elsevier Ltd. All rights reserved.
