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Influence of electric field on the speed of convective removal of water from wheat grain

100%

Sumorek A., Pietrzyk W.

International Agrophysics

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1999

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tom 13

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nr 4

2

Shrinkage and mechanical properties of defrosted strawberries dried by convective, vacuum and convective-vacuum methods

86%

Piotrowski D., Golos A., Grzegory P.

Acta Agrophysica

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2014

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tom 21

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nr 2

The mechanical properties are among the most important indicators of the quality of food. They are the most important criteria for acceptance of the raw material by the consumer. Texture of fruits and vegetables is affected by the drying process – closely related to the composition and structure of cell walls – and its parameters. Research material for the study was strawberries of the variety SengaSengana. Axial shrinkage in the vertical plane was determined by linear measurements for 4 strawberries before drying and for the same strawberries after drying, using an electronic caliper. The mechanical properties of dried strawberries were analysed by compression tests (compression curves and maximum compression force). The test was carried out on texture analyser TA-TX2 2i (Stable Micro Systems). In this paper three methods of strawberry drying: convection, vacuum, convectionvacuum in various temperatures are presented. It was found that the largest shrinkage appears in convection drying and the lowest in vacuum drying. Increase of vacuum and convection drying temperature caused lower shrinkage. The curves of maximum compression and the compressive force showed that convection dried strawberries and convectionvacuum dried strawberries are more crisp and hard than strawberries dried by the convection method which are characterised by the lowest values of compression force.

3

Energy balance of the convection drying systems in agricultural and food industry

86%

Prvulovic S., Tolmac D.

Annual Review of Agricultural Engineering

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2009

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tom 07

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nr 1

4

Influence of corona wind on the convective wheat grain drying course

86%

Sumorek A., Pietrzyk W.

International Agrophysics

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2001

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tom 15

|

nr 2

5

Influence of electric field on wheat grain drying

86%

Pietrzyk W., Sumorek A.

International Agrophysics

|

1999

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tom 13

|

nr 2

6

Possibilities of the thermal energy reduction in drying grain in silo bin with vertical air flow

86%

Kaleta A., Tarkowski K.

Roczniki Nauk Rolniczych. Seria C:Technika Rolnicza

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1993

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tom 79

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nr 4

7

Applications of superheated steam for the drying of food products

72%

Karimi F.

International Agrophysics

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2010

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tom 24

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nr 2

195-204

8

The analysis of possibility of energy recovery during convective drying of paprika

72%

Rudy S., Krzykowski A., Dziki D., Kozak P., Serwatka Z.

Teka Komisji Motoryzacji i Energetyki Rolnictwa

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2011

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tom 11C

9

Influence of osmotic dehydration on convective drying process of cherries

72%

Rudy S., Dziki D., Krzykowski A., Polak R., Biernacka B., Kulig R.

Teka Komisji Motoryzacji i Energetyki Rolnictwa

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2013

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tom 13

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nr 1

10

Dehydration of apples by a combination of convective and vacuum-microwave drying

72%

Figiel A.

Polish Journal of Food and Nutrition Sciences

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2007

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tom 57

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nr 4[A]

131-135

Apple cubes were dried with a convective method in a stream of air at the velocity of 4 m/s and temperature of 55°C as well as with a combined method consisting in pre-drying the apples with the convective method and finish-drying with the vacuum-microwave method (VM). The time of convective pre-drying reached: 40, 100 and 160 min, and the wattage of microwaves accounted for 240, 480 and 720 W. Drying shrinkage was measured by means of a measuring cylinder filled with linseed, whereas rehydration of the dried material was carried out in distilled water with a temperature of 21°C. Colour assessment was conducted based on results obtained with the use of a reflective colorimeter. The kinetics of apple cubes drying with the convective method was described using exponential functions. The VM finish-drying of the apples previously pre-dried with the convective method considerably shortened the total time of drying and decreased drying shrinkage. Apple cubes dried with the combined method demonstrated better rehydrating properties manifested by absorption capacity, dry mater holding capacity and rehydration ability as compared to the apples dried only with the use of the convective method. Drying resulted in the browning of apple cubes and shift of colour from green to red and a negligible shift of colour from yellow to blue. The colour of samples finished-dried with the VM method was more shifted towards red and blue when compared to the samples dried only under convective conditions.

11

Advanced fruit drying technologies

72%

Bialik M., Wiktor A., Gondek E.

Zeszyty Problemowe Postępów Nauk Rolniczych

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2019

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tom 597

12

Issledovanie parametrov i rezhimov paboty konvektivnojj geliosushilki fruktov

72%

Korobka S.

Motrol. Motoryzacja i Energetyka Rolnictwa

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2013

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tom 15

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nr 4

13

Wpływ pola elektrycznego na konwekcyjne suszenie ziarna zbóż

72%

Sumorek A.

Acta Agrophysica

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2001

|

tom 41

14

Weryfikacja modelu matematycznego pierwszego okresu konwekcyjnego suszenia jablka z uwzglednieniem skurczu suszarniczego

72%

Zawislak R., Lisowska H., Bochynska R.

Acta Scientiarum Polonorum. Technica Agraria

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2002

|

tom 01

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nr 1

31-39

15

The influence of pre-treatment on drying kinetics and shrinkage of prunes dried in constant and variable air temperatures

72%

Piotrowski D., Skrzyszewska E.

Annual Review of Agricultural Engineering

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2006

|

tom 05

16

Kinetics of convection drying of parsley root particles

72%

Gornicki K., Kaleta A.

Polish Journal of Food and Nutrition Sciences

|

2002

|

tom 11/52

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nr 2

Kinetics of drying of parsley root particles under conditions of natural convection was determined. Experiments were carried out using different parsley root particles, particle sizes and drying air temperatures. An analysis of received results of investigations allowed to formulate the following conclusions. Drying rate of parsley root particles increases with increasing temperature of drying air. This regularity is valid in assumed in this paper air temperature range from 40 to 80°C. The obtained results of investigations suggest that parsley root can be regarded as an anisotropic and heterogeneous body. The results of temperature measurement of dried parsley root particles and observation of shrinkage, which occurred during drying, suggest that although a constant drying rate (du/dԏ) period was never observed in the carried out experiments, still during drying of parsley root particles the first period of drying could appear.

17

Analysis of the geometrical changes of celery in a test piece during convection drying

72%

Lapczynska-Kordon B., Fraczek J.

International Agrophysics

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2003

|

tom 17

|

nr 1

18

Influence of water activity on mechanical properties of osmotically pretreated dried fruits

72%

Sitkiewicz I., Lenart A.

Acta Agrophysica

|

2002

|

tom 77

19

Wpływ parametrów odwadniania osmotycznego i dodatku kwasu askorbinowego na właściwości sorpcyjne suszy jabłkowych

58%

Kowalska H., Marzec A., Lenart A.

Zeszyty Problemowe Postępów Nauk Rolniczych

|

2010

|

tom 552

Określono wpływ czasu i temperatury wstępnego odwadniania osmotycznego oraz dodatku kwasu askorbinowego na przebieg izoterm adsorpcji pary wodnej suszy jabłkowych. Nie wykazano istotnego wpływu czasu i temperatury odwadniania osmotycznego na zawartość wody suszy jabłkowych. Zaobserwowano jednak większy wpływ temperatury niż czasu wstępnego odwadniania na zmiany higroskopijności suszy. Wpływ dodatku kwasu askorbinowego na zwiększenie higroskopijności suszy jabłek w zakresie aktywności wody 0,3-0,75 był istotny. Uwzględniając korzystny wpływ wstępnego osmotycznego odwadniania oraz dodatku kwasu askorbinowego można modyfikować właściwości produktu końcowego oraz zmiany higroskopijności suszy jabłkowych, w zależności od przewidywanych warunków ich przechowywania.

20

Wpływ temperatury na właściwości sorpcyjne suszu pieczarek

58%

Kedzierska K., Palacha Z.

Acta Agrophysica

|

2011

|

tom 17

|

nr 1[188]

W pracy wyznaczono izotermy adsorpcji wody dla suszu pieczarek w czterech różnych wartościach temperatury 5, 15, 25 i 35ºC, w zakresie aktywności wody od 0,006 do 0,910. Stwierdzono, że izotermy adsorpcji wody badanego suszu posiadały kształt sigmoidalny i zgodnie z klasyfikacją Brunauera i in. odpowiadały II typowi izoterm. Modele Lewickiego i BET najlepiej opisywały otrzymane izotermy. Najwyższe wartości czystego izosterycznego ciepła adsorpcji wody stwierdzono dla suszu pieczarki w zakresie równowagowej zawartości wody od 5 do 10 g wody/100 g s.s.

Ograniczanie wyników

Influence of electric field on the speed of convective removal of water from wheat grain

Shrinkage and mechanical properties of defrosted strawberries dried by convective, vacuum and convective-vacuum methods

Energy balance of the convection drying systems in agricultural and food industry

Influence of corona wind on the convective wheat grain drying course

Influence of electric field on wheat grain drying

Possibilities of the thermal energy reduction in drying grain in silo bin with vertical air flow

Applications of superheated steam for the drying of food products

The analysis of possibility of energy recovery during convective drying of paprika

Influence of osmotic dehydration on convective drying process of cherries

Dehydration of apples by a combination of convective and vacuum-microwave drying

Advanced fruit drying technologies

Issledovanie parametrov i rezhimov paboty konvektivnojj geliosushilki fruktov

Wpływ pola elektrycznego na konwekcyjne suszenie ziarna zbóż

Weryfikacja modelu matematycznego pierwszego okresu konwekcyjnego suszenia jablka z uwzglednieniem skurczu suszarniczego

The influence of pre-treatment on drying kinetics and shrinkage of prunes dried in constant and variable air temperatures

Kinetics of convection drying of parsley root particles

Analysis of the geometrical changes of celery in a test piece during convection drying

Influence of water activity on mechanical properties of osmotically pretreated dried fruits

Wpływ parametrów odwadniania osmotycznego i dodatku kwasu askorbinowego na właściwości sorpcyjne suszy jabłkowych

Wpływ temperatury na właściwości sorpcyjne suszu pieczarek