Effect of Moisture Content, Bevel Angle and Cutting Speed on Shearing Energy of Three Wheat Varieties

Three varieties of wheat and knife bevel angles, four levels of moisture content and three shearing speeds of pendulum were considered to determine their effects on the shearing energy of wheat straw. Results showed that the effects of variety, knife bevel angle, moisture content and shearing speed on shearing energy were significant (P<0.01). Shearing energy decreased with decreasing moisture content and bevel angle and with increasing shearing speed. Maximum shearing energy was obtained with Kohdasht variety at 0.86 MJ mm . Minimum shearing energy was obtained at knife bevel angles of 25° and 30°, while its mean value 2 of 35° showed a significant difference at Duncan 5%.