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1

Methodology for 3D visualizations with MS Exel 2010 of temperature fields in wooden prisms during their defrosting. Part 2. 3D visualizations of the temperature fields in a a pine prism during its defrosting

100%
Deliiski N., Dzurenda L., Brezin V., Hristov I.
Annals of Warsaw University of Life Sciences - SGGW. Forestry and Wood Technology
|
2013
|
tom 81
2

Vychislenie kozfficienga temperaturoprovodnosti merzlojj drevesiny topolja vo vremja ee ottaivanija

100%
Deliiski N., Brezin F., Dzurenda L., Sokolovski S.
Annals of Warsaw University of Life Sciences - SGGW. Forestry and Wood Technology
|
2012
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tom 77
Calculation of the temperature conductivity of frozen poplar wood during its defrosting. An approach for the computation of the wood temperature conductivity a during defrosting of the wood has been suggested. The approach takes into account the physics of the process of thawing of the ice, which is created in the wood by both the hygroscopically bounded and the free water. It reflects for the first time also the influence of the fiber saturation point of wood species on the value of their a during wood defrosting and the influence of the temperature on the fiber saturation point of frozen and non-frozen wood. For the computation of a according to the suggested approach a software program has been prepared in FORTRAN, which has been input in the developed by Microsoft calculation environment of Visual Fortran Professional. With the help of the program computations have been made for the determination of a of often used in the veneer and plywood production poplar wood with moisture content 0.2 ≤ u ≤ 1.2 kg.kg-1 at the temperature range between -2oC and -60oC during defrosting of the wood.
3
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Temperature changes during vacuum drying of defrosted and osmotically dehydrated strawberries

84%
Piotrowski D., Lenart A., Borkowska O.
Polish Journal of Food and Nutrition Sciences
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2007
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tom 57
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nr 2[A]
141-146
The aim of this work was to examine the influence of drying parameters on temperature changes during vacuum drying of defrosted and osmotically dehydrated strawberries. This work presents curves of temperature above fruits, temperature of fruits’ surfaces and internal temperature of strawberries’ flesh during 8 h of drying. The increase of the setting temperature of drying from 40 to 60°C was observed to affect the samples’ surface and the internal temperature (to a greater extent in the case of defrosted strawberries than osmotically dehydrated strawberries) and the temperature above fruits (to the same degree in the case of defrosted strawberries and osmotically dehydrated strawberries). Furthermore, the pressure decrease from 20 to 4 kPa had an influence on the declining samples’ surface and internal temperature as well as on the temperature above fruits (to a greater extent in the case of defrosted strawberries than in the case of osmotically dehydrated strawberries). During vacuum drying, the temperatures of fruits’ surface or tissue and above fruits were lower in the case of defrosted strawberries than in the case of osmotically dehydrated strawberries.
4
Artykuł dostępny w postaci pełnego tekstu - kliknij by otworzyć plik
Content available

Modelling of the 2D convective heat exchange between subjected to freezing and to following defrosting logs and the surrounding environment

84%
Deliiski N., Brezin V., Tumbarkova N.
Annals of Warsaw University of Life Sciences - SGGW. Forestry and Wood Technology
|
2014
|
tom 86
5

Methodology for 3D visualizations with MS Exel 2010 of temperature fields in wooden prisms during defrosting. Part 1. Sequence of procedures for the creation of 3D color diagrams with MS Exel 2010

84%
Deliiski N., Dzurenda L., Brezin V., Hristov I.
Annals of Warsaw University of Life Sciences - SGGW. Forestry and Wood Technology
|
2013
|
tom 81
6

Selected properties of frozen bakery products with an addition of spelt wheat and sorbitol

67%
Kozlowicz K., Kluza F.
Electronic Journal of Polish Agricultural Universities. Series Agricultural Engineering
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2008
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tom 11
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nr 2
7

Wplyw roznych technik rozmrazania mrozonek z owocow jagodowych na ich jakosc

67%
Kmiecik W., Jaworska G., Budnik A.
Roczniki Państwowego Zakładu Higieny
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1995
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tom 46
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nr 2
135-143
Oceniono wpływ rozmrażania w temperaturze 2-4°C, temperaturze 18-20°C oraz w kuchni mikrofalowej na jakość owoców. Porównywane metody nie powodowały dużego zróżnicowania jakości Za najlepszą uznano rozmrażanie w temperaturze 2-4°C.
8

The effect of different techniques of freezing and defrosting on the quality of spice vegetables after a long-term freezer storage

67%
Goral D.
Electronic Journal of Polish Agricultural Universities. Series Agricultural Engineering
|
2008
|
tom 11
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nr 1
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