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    Smart Robotic Weed Control System for Sugar Beet
    (TARBIAT MODARES UNIV, 2017) Sabanci, K.; Aydin, C.
    While weeds in sugar beet farming reduce crop yield and quality, they also lead to higher labor and material losses. In recent years, in order to eliminate or reduce the damage caused by weeds in sugar beet farming, weed control has gained importance. To this end, various studies have been conducted on robotic weed control by detecting weeds using image processing algorithms and hoeing or spraying the weeds. In this study, weeds in sugar beet fields were detected by the image processing algorithm and were sprayed with a liquid. When height of spraying nozzle above the ground was 30 cm and 50 cm, measurements of spraying robot were carried out for 8 different speeds. The weed surface covering area of spraying liquid was evaluated by two different methods. A decrease of 40% in nozzle height of smart spraying robot caused a decrease of about 12.18% at 4 different weeds surface covering area (cm(2)) of spraying liquid and a decrease of 16.70% at weed surface covering area (pixels) of spraying liquid.
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    Some engineering properties of peanut and kernel
    (ELSEVIER SCI LTD, 2007) Aydin, C.
    Some physical properties of peanut fruit and kernel were evaluated as functions of moisture content. At the moisture content of 4.85% d.b. the average length, thickness, width, geometric mean diameter, sphericity, unit mass and volume of peanut fruits were 44.53 mm, 15.71 min, 16.68 mm, 23.00 mm, 51.60%, 2.16 g and 5.17 cm(3), respectively. Corresponding values for kernel at the moisture content of 6.00% d.b. were 20.95 mm, 8.80 mm, 10.44 mm, 12.60 mm, 57.05%, 1.063 g and 1. 14 cm(3), respectively. Studies on re-wetted peanuts showed that the bulk density decreased from 243 to 184 kg/m(3), the true density, projected area, and terminal velocity increased from 424 to 545 kg/m(3), 4.88 to 6.85 cm(2) and 7.25 to 7.93 m/s, respectively as the moisture content increased from 4.85% to 32.00% d.b.; for the kernel, the corresponding values changed from 581 to 539 kg/m(3), 989 to 1088 kg/m(3), 1.53 to 2.09 cm(2) and 7.48 to 8.06 m/s, respectively as the moisture content increased. The rupture strength of peanut and kernel decreased as moisture content increased. The dynamic coefficient of friction varied from 0.30 to 0.73 for peanut, and from 0.22 to 0.63 for kernel over different structural surface as the moisture content increased from 4.85% to 32.00% d.b. (c) 2006 Elsevier Ltd. All rights reserved.