EJPAU 2010. Hassan-Beygi S. , Ghozhdi H. , Khazaei J. PICKING FORCE OF SAFFRON FLOWER AND SHEAR STRENGTH OF SAFFRON STALK

Electronic Journal of Polish Agricultural Universities (EJPAU) founded by all Polish Agriculture Universities presents original papers and review articles relevant to all aspects of agricultural sciences. It is target for persons working both in science and industry,regulatory agencies or teaching in agricultural sector. Covered by IFIS Publishing (Food Science and Technology Abstracts), ELSEVIER Science - Food Science and Technology Program, CAS USA (Chemical Abstracts), CABI Publishing UK and ALPSP (Association of Learned and Professional Society Publisher - full membership). Presented in the Master List of Thomson ISI.

2010
Volume 13
Issue 1/volume13

Topic:

Agricultural Engineering

ELECTRONIC
JOURNAL OF
POLISH
AGRICULTURAL
UNIVERSITIES

Hassan-Beygi S. , Ghozhdi H. , Khazaei J. 2010. PICKING FORCE OF SAFFRON FLOWER AND SHEAR STRENGTH OF SAFFRON STALK, EJPAU 13(1/volume13), #09.
Available Online: http://www.ejpau.media.pl/volume13/issue1/volume13/art-09.html

PICKING FORCE OF SAFFRON FLOWER AND SHEAR STRENGTH OF SAFFRON STALK

Seyed Reza Hassan-Beygi¹, Hadi Vale Ghozhdi¹, Javad Khazaei²
¹ Department of Agrotechnology, College of Abouraihan, University of Tehran, Tehran, Iran
² Department of Mechanical Engineering of Biosystems, College of Aboureihan, University of Tehran, Tehran, Iran

ABSTRACT

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Key words: Saffron, harvesting, tensile strength, shear strength, picking force. Error: articles/volume13/issue1/volume13/art-09.html is not uploaded to the server

Seyed Reza Hassan-Beygi
Department of Agrotechnology,
College of Abouraihan, University of Tehran, Tehran, Iran

email: rhbeigi@ut.ac.ir

Hadi Vale Ghozhdi
Department of Agrotechnology,
College of Abouraihan, University of Tehran, Tehran, Iran

Javad Khazaei
Department of Mechanical Engineering of Biosystems, College of Aboureihan, University of Tehran, Tehran, Iran
Telephone: 098 21 360 406 14
Cell phone: 0989123880128
email: jkhazaei@ut.ac.ir

Responses to this article, comments are invited and should be submitted within three months of the publication of the article. If accepted for publication, they will be published in the chapter headed 'Discussions' and hyperlinked to the article.