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1

Kinetics of carrot drying in the conditions of reduced pressure with microwave heating

100%
Szarycz M., Kramkowski R., Kaminski E., Jaloszynski K.
Acta Agrophysica
|
2002
|
tom 77
2
Artykuł dostępny w postaci pełnego tekstu - kliknij by otworzyć plik
Content available

Determination of trypsin inhibitor activity of microwave-heated bean seeds using bromocresole purple index (BCPI)

86%
Szmigielski M., Wesolowska-Janczarek M., Szczepanik M.
Polish Journal of Food and Nutrition Sciences
|
2010
|
tom 60
|
nr 4
The usefulness of a new analytical method called bromocresole purple index (BCPI) for determination of trypsin inhibitor activity (TIA) of microwave‑heated bean seeds was tested. The study was conducted on bean seeds of “Jaś” cultivar which were microwave heated using one of ten variants of that process intensity. Each of the three radiation power levels (350, 500, or 650W) corresponded to three different processing times (60, 120, or 180 s), and one of the samples remained untreated (i.e. unheated). Each sample was analysed using the BCPI method and the TIA method (with a synthetic substrate BAPA – N-α-benzoyl-DL-arginine-p-nitroanilide). The comparison of those two analytical methods (BCPI and TIA) used to analyse the microwave‑heated bean seeds samples indicates the superiority of bromocresole purple index method in terms of time consumption (τTIA=2.5 h, τBCPI=1.5 h), distinguishability (ρTIA=51.11%; ρBCPI=71.11%), accuracy of determination (lower coefficient of variation; πTIA=3.02–9.27; πBCPI=1.22–5.88) and detectability (detectable minimum μTIA=10.32 and μBCPI=5.01), whereas the TIA assayed proved superior in terms of method sensitivity (χTIA=0.40; χBCPI=0.16). The statistical analysis of experimental data indicates also that the results obtained for microwave-heated bean seeds using BCPI and TIA-BAPA methods are highly correlated (correlation coefficient r=95.28%), moreover both those traits may be related by mathematical functions TIA= f(BCPI). The usefulness of some of those traits in the analysis was confirmed statistically; based on high coefficients of determination of these equations to experimental data (e.g. R2=90.72% for linear equation and R2=91.11% for the IVo polynomial equation). Due to the specificity of quick, routine tests performed at an industrial laboratory, the application of the simplest linear regression equation: TIA=f(BAPA) seems to be the most justified, whereas its coefficient of determination R2 (in description of experimental data) should assure the reliability of calculations.
3

Impact of microwave heating on the efficiency of methane fermentation of algae biomass

86%
Zielinski M., Debowski M., Szwarc D., Szwarc K., Rokicka M.
Polish Journal of Natural Sciences
|
2017
|
tom 32
|
nr 3
Providing the optimal temperature is a means of increasing the effectiveness of methane fermentation processes. The use of an electromagnetic microwave field enables energy to be directed to a mixture of anaerobic sludge and processed biomass this reduces energy losses. The aim of this study was to determine the effect of electromagnetic microwave radiation in stimulating thermal conditions in anaerobic reactors, on the effectiveness of methane fermentation process of microalgae biomass and on the qualitative composition of biogas produced. The quantity of gaseous metabolites of anaerobic bacteria produced in both experimental variants (convective and microwave heating) averaged approximat’s 450 cm³ g⁻¹ VS. The electromagnetic microwave radiation proved to have an immediate impact on the improvement in the qualitative composition of biogas produced. The stimulation of thermal conditions using electric heaters resulted in a methane contetnt of 65% in biogas, whereas the use of microwaves assured ca. 69% in sewage gas.
4
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Influence of microwave heating on mass transfer during osmotic dehydration of apples

86%
Kowalska H., Belka M., Lenart A.
Polish Journal of Food and Nutrition Sciences
|
2007
|
tom 57
|
nr 4[B]
5

Survival rate of thermotolerant Campylobacter on poultry meat during microwave heating

72%
Uradzinski J., Nyesvyetowa M.
Polish Journal of Veterinary Sciences
|
2009
|
tom 12
|
nr 1
Survival rates of Campylobacter jejuni ATCC 33 291, Campylobacter jejuni PZH 38 and Campylobacter coli ATCC 43 478 in leg quarters (ca 330g) of chicken broilers after microwave heating (480 and 760 Watt) for 2, 4, 6, 8 and 10 minutes were determined. Heating the meat in a microwave oven (Moulinex, type Dialog cook) at 480 Watts caused a gradual decrease in the number of cells of the studied bacterial strains to total inactivation after 8 – 10 minutes of heating. Increasing the heating power to 760 Watts led to a decreased microwave heating time of 6 – 8 minutes for inactivation of all the cells of the studied C. jejuni/coli strains. These findings clearly indicate the dependence of effectiveness of inactivation of the bacteria studied on microwave heating power, heating duration and bacterial strain.
6

Release volatile substances from plastic packaging materials during microwave heating

72%
Melski K.
Towaroznawcze Problemy Jakości. Polskie Towarzystwo Towaroznawcze
|
2007
|
nr 2
7

Changes in physicochemical parameters and fatty acid composition of vegetable oils during conventional and microwave heating

72%
Ostasz L.
Polish Journal of Food and Nutrition Sciences
|
2007
|
tom 57
|
nr 4[B]
8

Effect of pre-freezing and culinary treatment on the content of amino acids of green pea

58%
Lisiewska Z., Slupski J., Kmiecik W., Gebczynski P.
Acta Scientiarum Polonorum. Technologia Alimentaria
|
2008
|
tom 07
|
nr 4
5-14
Green pea is regarded as an important constituent of a human diet, especially for vegetarians. The aim of the present work was to evaluate the amino acids content in green pea and the quality of pea protein. The study covered raw seeds; fresh seeds cooked to consumption consistency; and two kinds of frozen products prepared for consumption: frozen seeds obtained using the traditional method and frozen seeds of the ready-to-eat type. Compared with the raw material, cooked fresh pea contained more isoleucine (15%), valine (14%) and arginine (24%) but less tyrosine (17%); cooked pea from the traditional frozen product contained less sulphur-containing amino acids (12%) and alanine (13%); while pea from the frozen product of the ready-to-eat type contained a similar or higher amount (from 12% to 38%) of amino acids, except for sulphur-containing amino acids (less 12%). The protein of green pea was of very good quality, both in raw seeds and in those prepared for consumption. In comparison with the FAO/WHO/1991 standard, the CS indexes exceeded 100. It was only for sulphuric amino acids that the CS for the readyto- eat product was 98. The methods of culinary and technological processing applied affected the quality of protein in green pea seeds to a negligible degree.
9

The effect of microwave and conventional heating on the activity of proteolytic enzymes isolated from broad bean [Vicia faba] seeds - short report

58%
Baraniak B., Czuba A.
Polish Journal of Food and Nutrition Sciences
|
2001
|
tom 10
|
nr 3
The aim of the presented study was to evaluate the changes of the activity of proteolytic enzymes connected with albumin fraction of proteins in frozen horse bean seeds subjected to thermal processing in microwave heater and blanching. The process lasted 2, 4, 6, or 8 minutes. The power of 0.35, 0.5, 0.6, 0.75 and 0.9 kW at 2.450 MHz frequency was used in microwave heater by Philips/Whirlpool (M606 model). Changes occurring due to temperature impact in whole seeds and after peeling were observed. The proteolytic enzyme activity in whole seeds was higher than that in peeled ones and it amounted to 2.75 and 1.82 units/g, respectively. In both cases, temperature caused gradual decrease of the protease activity. Inactivation process was greater along with the time course and increased power of microwaves applied. Enzymes extracted from whole seeds were much more inactivated both after blanching and microwave action. Their activity decreased by 82% after 6-minute operation using 0.9 kW microwaves, while activity of enzymes extracted from peeled seeds decreased by 73% at the same time period and due to the same factor.
10
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Wplyw promieniowania gamma i ogrzewania mikrofalowego zastosowanego przed wysiewem na strawnosc in vitro bialek albuminowych ziarna pszenicy I i II pokolenia

51%
Dolinska R., Warchalewski J. R.
Żywność Nauka Technologia Jakość
|
2002
|
tom 09
|
nr 4
102-116
W pracy badano wpływ przedsiewnego zastosowania promieniowania gamma i ogrzewania mikrofalowego na zmiany w strawności rzeczywistej i pozornej albumin wyizolowanych z ziarna pszenicy I i II pokolenia. Napromienienie przed wysianiem w zakresie dawek 0,05 kGy i 0,1 kGy spowodowało istotny statystycznie wzrost zawartości białka całkowitego tylko w I pokoleniu. Także tylko w I pokoleniu odnotowano mniejszą strawność rzeczywistą i pozorną białek albuminowych wyekstrahowanych z ziarna napromienionego przed wysianiem, w porównaniu z próbą kontrolną. Potraktowanie ziarna mikrofalami przed wysiewem przez 15 s (28°C) do 180 s (98°C), spowodowało istotne statystycznie zmiany w ilości białka całkowitego tylko w I pokoleniu. Natomiast białka albuminowe wyekstrahowane z ziarna zarówno I jak i II pokolenia, wyhodowanego z nasion pszenicy potraktowanej mikrofalami przed wysiewem, charakteryzowały się niższą strawnością w stosunku do prób kontrolnych.
11

Pakowanie zywnosci podgrzewanej w kuchniach mikrofalowych

51%
Michniewicz J.
Biuletyn. Korporacja Producentów Żywności – Klub Promocji Jakości
|
1997
|
nr 2
17-20
12

Sunpine stosuje do produkcji LVL prase ogrzewana mikrofalami

44%
W K.
Biuletyn Informacyjny Ośrodka Badawczo-Rozwojowego Przemysłu Płyt Drewnopochodnych w Czarnej Wodzie
|
1997
|
tom 38
|
nr 4
224
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