Wyniki wyszukiwania

1

Shrinkage characteristics of peat-moorsh soil

100%

Oleszczuk R.

Annals of Warsaw Agricultural University. Land Reclamation

|

2001

|

tom 31

13-21

2

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Description of the shrinkage characteristic in alluvial clay soils

88%

Szatylowicz J., Brandyk T., Hewelke P., Gnatowski T.

Zeszyty Problemowe Postępów Nauk Rolniczych

|

1996

|

tom 436

The paper presents the results of measurements of shrinkage characteristic for alluvial clay soils from the Delta of Vistula River. Measurements were conducted on undisturbed soil aggregates using ‘so-called’ saran resin method. Five following shrinkage characteristic models were fitted to measured data: four segment analytical model, combined exponential-linear model, general soil volume changes equation, three straight lines model and logistic model. The comparison of different models depending on coordinate system as well as advantages and disadvantages of various models are discussed.

3

Angles between cracks developed at primary shrinkage of finegrained soil material

88%

Hartge K. H., Bachmann J.

International Agrophysics

|

2000

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tom 14

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nr 1

4

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

75%

Piotrowski D., Golos A., Grzegory P.

Acta Agrophysica

|

2014

|

tom 21

|

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.

5

Influence of pressure in vacuum drying chamber on shrinkage of defrosted dried strawberries

75%

Piotrowski D., Ignaczak M.

Nauki Inżynierskie i Technologie

|

2018

|

nr 3(30)

The material were raw or defrosted strawberries of Senga Sengana variety with the diameter of 26-30 mm. Fruits were dried for 16 hours at the temperature of 60°C under constant or variable conditions considering level of pressure. Pressure during the drying process was on a fixed level of: 5, 10 and 15 kPa or a change of pressure was introduced among extreme values. Shrinkage of strawberries was examined with the use of two methods: the volumetric method and measurement of linear dimensions in horizontal and vertical space. Shrinkage obtained under the fixed pressure level was greater for higher values in the drying chamber. Horizontal linear shrinkage of dried fruit was always lower than vertical linear shrinkage. For dried strawberries volumetric shrinkage obtained for defrosted fruits after vacuum drying under variable pressures did not reveal clear differences between respective values of shrinkage. The lowest level of pressure (5 kPa), applied in any phase of vacuum drying under variable pressure, caused a shrinkage decrease in comparison to drying shrinkage after processes under other fixed pressure.

6

Influence of pre-treatment on shrinkage of freeze-dried archaeological oak-wood

75%

Babinski L.

Acta Scientiarum Polonorum. Silvarum Colendarum Ratio et Industria Lignaria

|

2007

|

tom 06

|

nr 4

The article presents results of the research on the shrinkage of slightly degraded, freeze-dried archaeological oak-wood (Quercus sp.). Before drying, samples of wood were treated with 10, 20, and 30% water solutions of PEG 300, PEG 4000, and sucrose, as well as the mixture of both polyglycols. Dimensional changes in tangential, radial, and longitudinal directions were determined immediately after freeze-drying, and then, after seasoning of the freeze-dried samples in the air at RH 44 and 70%. Shrinkage of untreated and treated freeze-dried oak-wood was considerably smaller, than that of the material, which was dried naturally (ASET from 49 to 97%, ASER from 39 to 98%).

7

Lake infill as the main factor leading to lake's disappearance

75%

Choinski A., Ptak M.

Polish Journal of Environmental Studies

|

2009

|

tom 18

|

nr 3

347-352

It has been shown that the disappearance of lakes is understood as a decrease in water resources and not only as the shrinkage of their area. It is mainly a result of the process of infill of lake basins. The conclusion is based on observational data collected for 25 lakes. In a period of over 50 years the area of lakes has decreased by 5.6% (compared to IIF data), while volume has decreased by 9.9%.

8

Effect of expansive agent and shrinkage reducing admixture in shrinkage-compensating concrete under hot-dry curing environment

75%

Zaichenko M., Nazarova A., Marshdi Q.

Teka Komisji Motoryzacji i Energetyki Rolnictwa

|

2014

|

tom 14

|

nr 2

9

Characteristics of thin layer microwave drying of apricot

75%

Chayjan R. A., Alaei B.

Electronic Journal of Polish Agricultural Universities. Series Food Science and Technology

|

2013

|

tom 16

|

nr 4

63%

Karimi F.

International Agrophysics

|

2010

|

tom 24

|

nr 2

195-204

17

Tensile drying stress value in dependence of the shrinkage restraint method

63%

Majka J.

Electronic Journal of Polish Agricultural Universities. Series Wood Technology

|

2005

|

tom 08

|

nr 3

18

Drying kinetics, water activity, shrinkage and texture of walnut kernels

63%

Figiel A., Kita A.

Acta Agrophysica

|

2008

|

tom 11

|

nr 1[156]

19

The effect of extractive substances soluble in the alcohol-benzene mixture and in alkalies on some hygroscopic properties of birch wood

63%

Krutul D.

Annals of Warsaw Agricultural University. Forestry and Wood Technology

|

1992

|

tom 43

20

Determination of the contractile membrane complex responsible for bee venom-induced shrinkage of the erythrocyte membrane

63%

Parchenko T. A.

Cellular and Molecular Biology Letters

|

1998

|

tom 03

|

nr 2

Ograniczanie wyników

Shrinkage characteristics of peat-moorsh soil

Description of the shrinkage characteristic in alluvial clay soils

Angles between cracks developed at primary shrinkage of finegrained soil material

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

Influence of pressure in vacuum drying chamber on shrinkage of defrosted dried strawberries

Influence of pre-treatment on shrinkage of freeze-dried archaeological oak-wood

Lake infill as the main factor leading to lake's disappearance

Effect of expansive agent and shrinkage reducing admixture in shrinkage-compensating concrete under hot-dry curing environment

Characteristics of thin layer microwave drying of apricot

Model skurczu okrywy oraz analiza naprężeń podczas suszenia nasion roślin strączkowych

Shrinkage of malt bed during drying

Drying kinetics and drying shrinkage of garlic subjected to vacuum-microwave dehydration

Shrinkage determination of soil aggregates

Influence of fixation and histological procedure on the morphometric parameters of neuronal cells

The concentration of ethanol affects its penetration rate in bovine cardiac and hepatic tissues

Applications of superheated steam for the drying of food products

Tensile drying stress value in dependence of the shrinkage restraint method

Drying kinetics, water activity, shrinkage and texture of walnut kernels

The effect of extractive substances soluble in the alcohol-benzene mixture and in alkalies on some hygroscopic properties of birch wood

Determination of the contractile membrane complex responsible for bee venom-induced shrinkage of the erythrocyte membrane