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Beech wood discoloration induced with specific modes of thermal treatment

100%

Kudela J., Andor T.

Annals of Warsaw University of Life Sciences - SGGW. Forestry and Wood Technology

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2018

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tom 103

2

Effect of thermal treatment on changes of polyphenols content in broccoli

88%

Wieczorek C.

Polish Journal of Natural Sciences. Supplement

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2007

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tom 04

129-136

3

Wpływ właściwości popiołu lotnego z termicznego przekształcania osadów ściekowych na parametry betonu zwykłego

88%

Rutkowska G., Fronczyk J., Filipchuk S.

Acta Scientiarum Polonorum. Architectura

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2020

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tom 19

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nr 3

Obecnie beton jest najczęściej wykorzystywanym materiałem kompozytowym spośród wytworzonych przez człowieka, a drugim po wodzie w całym kompleksie stosowanych materiałów. To ekologiczny materiał wytworzony z miejscowych surowców – kruszywa, cementu, wody, domieszki i dodatku mineralnego, charakteryzujący się najmniejszym śladem węglowym. W artykule przedstawiono wyniki badań betonów klasy C20/25 na bazie CEM I 42,5R, kruszywa otoczakowego oraz popiołu lotnego z termicznego przekształcania osadów ściekowych w ilościach 5, 10, 15 i 20% masy cementu. W toku prac eksperymentalnych wykonano pomiary wytrzymałości na ściskanie po dwóch okresach dojrzewania oraz mrozoodporność F150. Zebrane wyniki badań umożliwiły porównanie właściwości betonów wytworzonych z popiołem pochodzącym z dwóch oczyszczalni ścieków. Uzyskane wyniki badań potwierdzają możliwość wytwarzania betonu zwykłego, modyfikowanego popiołem lotnym z termicznego przekształcania osadów ściekowych. Średnią wytrzymałość na ściskanie dla betonu zawierającego 20% popiołu z Krakowa ustalono na 50,1 i 50,6 MPa po 28 i 56 dniach dojrzewania, a dla popiołu z Warszawy na 42,6 i 45,7 MPa.

4

Solidification of asbestos fibres with thermal plasma

88%

Cedzynska K., Kolacinski Z., Stanik I., Szymanski L.

Acta Agrophysica

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2002

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tom 80

5

Influence of steam temperature and treatment time on potato softness

75%

Guzek D., Wyrwisz J.

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]

75-78

The work presents evaluation of the influence of individual parameters of thermal treatment (variable time; thermal treatment in the condition of increased pressure / in steam) on chosen quality parameters of different varieties of potatoes (Satina, Asterix and Saturna). The principal aim of the research was to evaluate the influence of thermal treatment on chosen parameters (force, deformation), resulting from the characteristics of potato starch. Requirements of thermal treatment were chosen in order to achieve a suitable quality of the analysed varieties of potatoes, characterised by various amount of starch. Properties of force and deformation of the analysed potatoes were investigated with a Materials Testing Machine INSTRON 4301 (the penetration test). Analysed data strongly suggest that of all analysed varieties Asterix is of the highest nutritional value and usefulness, which may be connected with the quantity of starch observed in this variety.

6

Primenenie termodiffuzionnogo oksidirovanija dlja uluchshenija tribologicheskikh svojjstv splava sistemy niobijj-titan

75%

Racka N., Vasyliv C., Kovalishin S.

Motrol. Motoryzacja i Energetyka Rolnictwa

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2015

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tom 17

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nr 4

7

Inhibitory compounds formation after liquid hot water (LHW) pretreatment of corn stover as an alternative to wood lignocellulosic feedstock for bioethanol production

63%

Akus-Szylberg F., Antczak A., Zawadzki J.

Annals of Warsaw University of Life Sciences - SGGW. Forestry and Wood Technology

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2020

|

tom 110

8

Antioxidant capacity of thermally-treated buckwheat

63%

Zielinska D., Szawara-Nowak D., Michalska 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

465-470

This paper reports the use of an in vitro chemiluminescent method, ORACFL and SOD-like activity assays for the evaluation of antioxidant capacity of the whole buckwheat and its products after hydrothermal treatment. Phosphate buffer (0.75 mmol/L, pH 7.4) and 80% methanol (v/v) were used for the preparation of extracts originated from untreated buckwheat, hydrothermally-processed whole buckwheat, and obtained light groat and hull from the treated whole buckwheat. The antioxidative capacities of water- (ACW) and lipid-soluble (ACL) compounds were investigated by a facile chemiluminescence assay using a Photochem® device. The superoxide dismutase-like activity (SOD-like activity) was evaluated as free radical scavenging activities of the extracts against superoxide anion radicals (O2 -􀀀) whereas Oxygen Radical Antioxidant Capacity (ORACFL) of the extracts was determined with the spectrofluorimetric assay. Moreover, the content of flavonoids in untreated buckwheat and its products after hydrothermal treatment was provided. The antioxidant capacity of the whole buckwheat before hydrothermal treatment evaluated with the chemiluminescence assay was formed mainly by lipid soluble antioxidants (ACL; 88.8 μmol Trolox/g d.m.) and only in part by the water soluble compounds (ACW; 5.1 μmol Trolox/g d.m.). The hydrothermal treatment of buckwheat whole grains caused a decrease in ACW and ACL by approximately 58% and 17%, respectively. The changes in the antioxidant capacity of untreated buckwheat and its products obtained after hydrothermal treatment were confirmed by the application of SOD and ORACFL methods. Antioxidant capacity of buckwheat material was related to changes in flavonoids composition provided by HPLC analysis.

9

Thermal conductivity of food products

63%

Aerlichman V. N., Fatychov J. A., Kukelka L., Kopec A.

Acta Agrophysica

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2014

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tom 21

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nr 2

The presented work is focused on the food thermal characteristics calculation methods (heat conductivity coefficient  and thermal diffusivity coefficient a). Thermal characteristics of food are important in food industry and define the intensiveness of technological processes of food refrigeration and thermal treatment, energy consumption for their realization and technological equipment production rate. They are also needed for the building and validation of mathematical models of heat transfer in food products which are useful in the design and optimisation of freezing, heating, cooking and cooling processes and equipment. It is not easy to define the food thermal characteristics. Difficulties arise from their heterogeneity, high labour consumption and complexity of experimental sets. Methods for experimental determination of heat conductivity coefficient  and thermal diffusivity coefficient a based on the regular method mode require the α → ∞ condition, which is the case of high speed of the environment which flows around the test sample, as in the case of boiling or condensing. Using the method presented in this article it is possible to determine the heat conductivity  and thermal diffusivity coefficient a even in the absence of the condition α → ∞.

10

The researchers of influence of thermal treatment to structure and properties of core of rolls with layer of high alloyed cast iron

63%

Zhizhkina N.

Teka Komisji Motoryzacji i Energetyki Rolnictwa

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2012

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tom 12

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nr 3

The paper is dedicated to researches of influence of thermal treatment to quality of rolls’ core. It has been established that high temperature of heating promote to changes in metal base of such material. It has been showed that such structural changes do not reduce properties’ level of core of rolls.

11

The effect of UV radiation in Xenotest 450 on the colour of steamed beech wood during the process of simulated ageing

63%

Dzurenda L.

Annals of Warsaw University of Life Sciences - SGGW. Forestry and Wood Technology

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2019

|

tom 106

12

Changes in mechanical properties and microstructure of root of celery after thermal treatment

63%

Slaska-Grzywna B.

Teka Komisji Motoryzacji i Energetyki Rolnictwa

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2010

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tom 10

13

Modelling the process of squeezing thermally processed lupine seeds

63%

Andrejko D., Oszczak Z., Slaska-Grzywna B.

Electronic Journal of Polish Agricultural Universities. Series Agricultural Engineering

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2007

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tom 10

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nr 1

14

Influence of green muscle disease on quality of meat subjected to thermal treatment

63%

Pastuszczak-Frak M., Uradzinski J.

Polish Journal of Veterinary Sciences

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2009

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tom 12

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nr 4

As a result of continuous increase in poultry production and poultry breeding selection numerous forms of diseases appeared including the green muscle disease. The goal of the study was to determine the influence of the green muscle disease on quality of meat subjected to thermal processing. The material for the study consisted of 55 samples of the major pectoral muscles originating from female post-production turkeys and turkey broilers. The samples were subjected to organoleptic evaluation and tests aimed at determining the meat tenderness. On the basis of the results obtained it is concluded that the meat originating from turkeys suffering from the green muscle disease, subjected to thermal processing, shows significant differences in cross-section color, juiciness and taste.

15

Izmenenie fiziko-mekhanicheskikh svojjstv zernovykh materialov v processe teplovojj obrabotki

63%

Demjanenko D.

Motrol. Motoryzacja i Energetyka Rolnictwa

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2015

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tom 17

|

nr 9

16

Improving the properties of HDF boards for use in humid conditions

63%

Nicewicz D., Monder S.

Annals of Warsaw University of Life Sciences - SGGW. Forestry and Wood Technology

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2014

|

tom 88

Industrially produced HDFs were subjected to heating or the boards have been covered with a layer of vegetable oil, and then the boards were heated at 150° C for 1.5-2.5 h These operations aimed at increasing the tensile properties and reduce swelling to the extent that these boards may be used in wet conditions outdoors. Properties of produced boards were examined, which concluded that boards thermal treatment leads to a significant improvement of their properties (MOR and MOE increase and decrease of TS) and oil saturation of boards can be useful to reduce the swelling of boards.

17

Stability of iodinated salts during roasting and storage of pork meatballs

63%

Szymandera-Buszka K., Waszkowiak K.

Polish Journal of Food and Nutrition Sciences

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2007

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tom 57

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nr 3

335-338

The objective of the study was to determine the effect of table salt iodinated with potassium iodide or iodate added to chopped pork on the stability of iodine during roasting and chilled or frozen storage. During thermal processing (roasting), and chilled or frozen storage of meatballs, better stability was found for iodine introduced along with salt iodinated with potassium iodate. Roasting of meatballs for 15 min resulted in a 5% loss of iodine. Extension of thermal treatment to 30 min resulted in an increase, almost threefold, of iodine loss. Along with the extension of chilled or frozen storage of meatballs a disadvantageous effect of a longer thermal processing was observed on the stability of iodine introduced along with iodinated salt. However, in the case of table salt iodinated with potassium iodide, better iodine retention was observed during storage of samples heated with an applied longer thermal treatment time in comparison to table salt iodinated with potassium iodate.

18

Hygroscopic properties of thermally treated MFP

63%

Kociszewski M., Gozdecki C., Matetskaya X.

Annals of Warsaw University of Life Sciences - SGGW. Forestry and Wood Technology

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2015

|

tom 90

19

Effect of expander – coking on SME and quality of rapeseed – faba bean mixtures

63%

Moscicki L., Pokorny J., Kozlowska H., Van Zuilichem D. J.

Teka Komisji Motoryzacji i Energetyki Rolnictwa

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2004

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tom 04

20

Wpływ przechowywania mięsa wołowego w stanie zamrożonym na wielkość wycieków rozmrażalniczych i cieplnych oraz teksturę mięsa

63%

Marchel J., Zmijewski T., Cierach M., Malczyk E.

Acta Agrophysica

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2013

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tom 20

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nr 2

Celem pracy było określenie wpływu przechowywania mięsa wołowego w stanie zamrożonym na wielkość wycieków rozmrażalniczych w warunkach zmiennej temperatury rozmrażania. Kolejnym celem badań było określenie tekstury oraz wielkości ubytków masy mięsa poddanego obróbce cieplnej w różnej temperaturze. Materiał badawczy stanowił mięsień półścięgnisty pozyskany z bydła mieszańców ras czarno-biała x limousine. Mięśnie poddane zostały zamrażaniu i przechowywaniu. Następnie próbki rozmrażano w powietrzu w temperaturach 4°C, 10°C lub 20°C oraz poddawano obróbce cieplnej w wodzie w temperaturach 70°C lub 90°C. Oznaczano wielkość wycieków rozmrażalniczych i cieplnych, teksturę mięsa metodami instrumentalnymi, a także przeprowadzono ocenę organoleptyczną kruchości i soczystości. Temperatura rozmrażania mięsa miała istotny wpływ na wielkość wycieków rozmrażalniczych. Zwiększenie temperatury obróbki cieplnej z 70°C do 90°C spowodowało wystąpienie istotnie większych wycieków cieplnych o około 10% w przypadku wszystkich wariantów temperatur rozmrażania. Pomimo wzrostu wielkości wycieku rozmrażalniczego w miarę wzrostu temperatury rozmrażania, wystąpił także wzrost wielkości wycieku cieplnego przy wzroście temperatury ogrzewania z 70°C do 90°C. Wynika z tego, że temperatura rozmrażania i obróbki cieplnej mają decydujące znaczenie dla wydajności uzyskiwanych przetworów i potraw z mięsa wołowego. Suma wielkości wycieków rozmrażalniczych i cieplnych wpływała istotnie na kruchość i soczystość mięsa.

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