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1

Analysis and evaluation of green forage chopping by the pick-up cutter

100%
Gach S., Lisowski A., Sypula M.
Annals of Warsaw Agricultural University. Agriculture
|
1998
|
nr 33 Agric.Eng.
33-40
2

The effect of rotational speed of bowl chopper knives on the quality of meat batter and sausages

75%
Dolata W.
Food Science and Technology. Scientific Papers of Agricultural University of Poznan
|
1997
|
tom 01
3

Effect of the selected technical parameters of chopping process on sensory properties of texture of a model meat product

75%
Makala H., Dolata W., Kostyra E.
Polish Journal of Food and Nutrition Sciences
|
2002
|
tom 11/52
|
nr 1
The objective of the study was to evaluate the effect of some technical parameters of the chopper, as: rotational speed of knives, rotation speed of the chopper bowl and the degree of the bowl filling on texture sensory profile of the model comminuted meat product. The model product of cooked sausage type was prepared in a pilot-plant scale. Basic composition of the product was analysed and the sensory quality attributes were assessed: degree of comminution, porosity and degree of binding (visually) and hardness, elasticity and gumminess (in-the-mouth). The results indicate that all three parameters: the rotational speed of knives and a bow] of the chopper as well as the degree of its filling with the stuffing affect sensory profile of the texture and hedonic assessment of model products in spite of the fact, that the differences between variants were not always significant. The product made of the comminuted batter obtained by highest revolving speed of knives and bowl was least hard, elastic and gummy, and least weakly bound as compared to the other experimental variants of the product. Its assessment in hedonic terms was the highest but the differences between the studied variants were not statistically significant. From among three degrees of filling of the chopper's bowl with the batter, the best product was obtained when the filling of the bowl was 70%. It was confirmed by visual as well as by oral sensory evaluation of the product quality; however sensory differences between variants did not meet the level of statistical significance.
4

Investigations on mass dynamic pressure in discharge channel and power requirement for driving the forage harvester during grass chopping

51%
Klonowski J., Lisowski A., Sypula M.
Annals of Warsaw Agricultural University. Agriculture
|
2005
|
nr 47 Agric.Eng.
27-31
5

Suppleness of energetic plants to chopping

51%
Lisowski A., Nowakowski T., Sypula M., Choluj D., Wisniewski G., Urbanovicova O.
Annals of Warsaw University of Life Sciences - SGGW. Agriculture
|
2009
|
nr 53 Agric.Forest Eng.
33-40
6

The estimation of technological effectivenss of the work of chopper knives with the shear edge in the shape of circle segment

51%
Dolata W., Uchman W.
Electronic Journal of Polish Agricultural Universities. Series Food Science and Technology
|
2000
|
tom 03
|
nr 2
The aim of the research was to compare the work of knives of different construction with shear edge in shape of circle segment. Experiments were conducted under semi-technical conditions by the use of chopper with the capacity of bowl equal to 10 dm3. On knife shaft of the chopper were assembled each time three knives coded with symbols S I, SII, S III and S IV. The technological effect of the work of knives was evaluated based on assessment of the quality of meat batters and sausages. The best quality of meat batter and sausages was achieved during comminution with knife S II, while the worst one effect was observed by the use of knife S IV. The experiments have shown that about quality of shear and shear and friction resistance during meat comminution with knives of different construction of shear edge decide mostly: shear angle, friction surface of knife and length of shear edge.
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