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image/svg+xml Jakob Voss, based on art designer at PLoS, modified by Wikipedia users Nina and Beao Closed Access logo, derived from PLoS Open Access logo. This version with transparent background. http://commons.wikimedia.org/wiki/File:Closed_Access_logo_transparent.svg Jakob Voss, based on art designer at PLoS, modified by Wikipedia users Nina and Beao
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CORTE CUASIESTÁTICO DE TALLOS Y HOJAS DE PIÑA

Authors: ZOLI, MASSIMO; GARBATI PEGNA, FRANCESCO; J. PÉREZ DE CORCHO FUENTES;

CORTE CUASIESTÁTICO DE TALLOS Y HOJAS DE PIÑA

Abstract

The determination of the cutting characteristics of agricultural materials is an important factor for the develop of diverse mechanized activities, like the crushing of stubbles. A device was built with the purpose of obtaining the cutting energy and stress of the stem and leaves of pineapple at a constant speed . This device use a similar principle used by Chattopadhyay y Pandey (1999). The quasi-static cut was done with blades with two different angles and also using three different speeds.

Country
Italy
Related Organizations
Keywords

Piña; Corte; Mecanización; Pineapple; Quasi-static cutting

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selected citations
These citations are derived from selected sources.
This is an alternative to the "Influence" indicator, which also reflects the overall/total impact of an article in the research community at large, based on the underlying citation network (diachronically).
BIP!Citations provided by BIP!
popularity
This indicator reflects the "current" impact/attention (the "hype") of an article in the research community at large, based on the underlying citation network.
BIP!Popularity provided by BIP!
influence
This indicator reflects the overall/total impact of an article in the research community at large, based on the underlying citation network (diachronically).
BIP!Influence provided by BIP!
impulse
This indicator reflects the initial momentum of an article directly after its publication, based on the underlying citation network.
BIP!Impulse provided by BIP!
0
Average
Average
Average
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