Wyniki wyszukiwania

1

Dynamics of chemical composition of flue-cured tobacco leaves during the yellowing process

100%

Wisniowska-Kielian B., Kielian A.

Acta Physiologiae Plantarum

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2007

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tom 29

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nr 1 Suppl.

2

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Izmenenie fiziko-mekhanicheskikh svojjstv zernovykh materialov v processe teplovojj obrabotki

100%

Demjanenko D.

Motrol. Motoryzacja i Energetyka Rolnictwa

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2015

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tom 17

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nr 9

3

Effect of the composting process on physical and energetic changes in compost

100%

Kopec M., Gondek K., Mierzwa-Hersztek M., Zaleski T.

Acta Agrophysica

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2016

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tom 23

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nr 4

Composting is one of the most common methods of treating biodegradable waste, and application of the process’ final product into the soil is, due to the high carbon content, one of the most rational ways of its management. If the compost is not in line with legal requirements, it is necessary to search for alternative ways of its use, such as application for energy purposes. The aim of this study was to estimate differences in the physical, including energetic, properties of composts prepared from plant feedstock with additions of such materials as biochar, sewage sludge, coffee grounds and yeast effluent. The composting process was carried out for 140 days. The basic chemical and physical properties as well as heat of combustion were determined in the analysed feedstocks and mixtures derived from them. It was found that 10% addition of biochar had no significant effect on the composting process rate; however, biochar-amended treatments showed a smaller loss of dry matter and higher C:N ratio compared to other combinations. The use of biochar or coffee grounds as additives in the composting process reduced volumetric density of the composted biomass. Maize straw amended with sewage sludge and coffee grounds reduced air-filled porosity of composts. The share of biochar in the compost limited this tendency. The heat of combustion determined in composts was lower than the parameter determined in material mixtures before the composting process. The results show that sewage sludge reduced the heat of combustion of composts, which was closely related to ash content.

4

Influence of low frequency ultrasonic field on the changes of anatomical wood structure

100%

Wojciak A.

Folia Forestalia Polonica. Series B - Drzewnictwo

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1992

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tom 23

5

Physical and chemical changes in rapeseed oil during increased pressure frying of meat

100%

Gogolewski M., Janus P., Robak B.

Food Science and Technology. Scientific Papers of Agricultural University of Poznan

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1999

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tom 03

6

The effect of starter inoculation type on selected qualitative attributes of acid curd cheeses [tvarogs] stored under cooling conditions

80%

Dmytrow I., Kryza K., Dmytrow K.

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

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2007

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tom 10

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nr 4

7

Influence of blanching and convective drying conditions of parsley on process energy consumption

80%

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

Teka Komisji Motoryzacji i Energetyki Rolnictwa

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2011

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tom 11C

The aim of this study was to evaluate the influence of temperature (40, 50, 60, 70°C), flow velocity of the drying air (0,5 i 1 ms-1) and water blanching (3 min) on the specific energy during convective drying of parsley. The total process energy was also evaluated. The results showed that an increase of drying air temperature from 40 to 70 °C caused a decrease of the total process energy by about 43% (1 ms-1s) and 31% (0,5 ms-1) for non-blanching parsley, and about 52% (1 ms-1), and 42% (0,5 ms-1) for blanching material. For each drying temperature the total drying energy was lower in the case of the flow velocity 1.0 ms-1and decreased after blanching. The lowest average total drying energy (10.5 MJkg-1) was obtained for blanched parsley dried at the temperature of 70°C, and for the air flow velocity of 1.0 ms-1.

8

The effect of the share of PSE meat on physical changes in cooked hams

80%

Pyrcz J., Kowalski R., Danyluk B., Bilska A., Uchman W.

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

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2009

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tom 12

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nr 1

9

Badanie elektrochemicznych wlasciwosci murszy metoda miareczkowania potencjometrycznego

80%

Matyka-Sarzynska D.

Acta Agrophysica

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2003

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tom 02

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nr 3[97]

611-618

10

Effect of modified atmosphere packaging on the course of physical and chemical changes in chilled muscle tissue of silver carp (Hypophthalmichthys molitrix, V.)

80%

Jezek F., Buchtova H.

Polish Journal of Veterinary Sciences

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2012

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tom 15

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nr 3

The effect of two types of modified atmosphere (MA1: 69% N2, 25% CO2, 5%O2, 1% CO; MA2: 70% N2, 30% CO2) on changes in physical and chemical parameters (pH, aw - water activity, TVBN - total volatile basic nitrogen, TMA - trimethylamine, FFA - free fatty acids, PV - peroxide value, TBA - thiobarbituric acid) in muscle tissues of the silver carp was monitored in the study. The samples were stored at temperatures +2 ± 2oC for 18 days. Changes in gas volumes (CO2 and O2) in MAs were also monitored. CO2 levels increased in MA1 but decreased in MA2. At the end of 18 days of storage, a significantly (P < 0.01) lower water activity (aw) levels were found in samples packaged under MA1, in contrast to samples packaged under MA2 where water activity values showed considerable fluctuation. Variations in pH values in the two types of MA showed similar trends. Sample pH gradually decreased until day 9 of storage. On day 11, muscle tissue pH increased markedly and then began to decrease again. The overall decrease in pH values was more profound in samples packaged under MA1. TVBN and TMA levels in samples packaged under the two types of MAs remained almost identical until day 9 of the experiment. Later, however, significantly (P < 0.01) higher levels of both parameters were found in muscle tissues packaged under MA1. FFA concentrations in silver carp samples in MA1 were significantly lower (P < 0.01) throughout the experiment. The PV increased significantly in both muscle samples tested. Greater fluctuations in this parameter’s values throughout the experiment were observed in samples packaged under MA2. Faster rates of oxidation (P < 0.01) were found in samples packaged under MA1 starting on day 9. Maximum TBA values in MA1 and MA2 were observed on days 14 and 18 of the experiment, respectively. From the course of proteolytic and oxidative changes point of view, the more appropriate combination of gases for silver carp storage seems to be the mixture of 70% N2 and 30% CO2 (MA2), which allows for muscle storage of up to 9 days. We recommend TVBN as a suitable indicator of freshness, and TBA assay as a suitable indicator of the extent of oxidative processes.

11

Skazenia wod podziemnych w wyniku powodzi 1997 roku

80%

Sadowski J., Kucharski M.

Progress in Plant Protection

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1998

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tom 38

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nr 1

30-35

12

Morphological, physical and physiological changes during maturation and ripening of ash (Fraxinus excelsior L.) seeds

80%

Farcas C.

Dendrobiology

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2002

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tom 47 Supplement

The establishment of certain morphological, physical and physiological criteria was considered and this might allow us to determine more precisely the maturation degree as well as the optimum harvest and sowing period of seeds. The criteria for assessing the maturation degree of seeds presented earlier (the completely formed embryo, the prominent endosperm with a normal consistency) can now be completed with a new criterion, namely the one referring to the slight tendency of the seesds tegument to get yellow. This is due to the fact that the seed completes its growing sooner than the pericarp. The fact was proved both by the greater decrease the fresh mass of the pericarp than that of the seed and by the greater decrease of the moisture content of the seed than that of the pericarp during the four examined ripening phases.

13

Physical and sensory changes in headed and gutted Baltic herring during immersed salting in brine with the addition of acetic acid. Part 1. Weight losses, color of flesh and its sensory properties

80%

Kolakowski E., Bednarczyk B.

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

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2002

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tom 05

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nr 2

Headed and gutted Baltic herring were immersed in 16 % brine containing 0, 1, 2, 3, 4, 5, 6 or 7 % acetic acid. Weight ratio of fish to brine was 1:1. Samples were stored for two weeks at a temperature of 8 ± 1°C. Changes were investigated in fish weight, weight and volume of brine, pH of flesh and brine, color parameters of flesh and its sensory properties after one and two weeks of maturation. It was demonstrated that fish brined in a 16 % solution of NaCl with an addition of 1% acetic acid were of the best quality. In the flesh of these fish, no sour (briny) flavor could be detected, and the delicate, slightly elastic, texture was evaluated as very desirable. The addition of acetic acid into the brine improved the lightness of flesh substantially; at the same time, however, it increased weight losses of fish after brining, mainly on account of a decrease in the water content in fish flesh.

Ograniczanie wyników

Dynamics of chemical composition of flue-cured tobacco leaves during the yellowing process

Izmenenie fiziko-mekhanicheskikh svojjstv zernovykh materialov v processe teplovojj obrabotki

Effect of the composting process on physical and energetic changes in compost

Influence of low frequency ultrasonic field on the changes of anatomical wood structure

Physical and chemical changes in rapeseed oil during increased pressure frying of meat

The effect of starter inoculation type on selected qualitative attributes of acid curd cheeses [tvarogs] stored under cooling conditions

Influence of blanching and convective drying conditions of parsley on process energy consumption

The effect of the share of PSE meat on physical changes in cooked hams

Badanie elektrochemicznych wlasciwosci murszy metoda miareczkowania potencjometrycznego

Effect of modified atmosphere packaging on the course of physical and chemical changes in chilled muscle tissue of silver carp (Hypophthalmichthys molitrix, V.)

Skazenia wod podziemnych w wyniku powodzi 1997 roku

Morphological, physical and physiological changes during maturation and ripening of ash (Fraxinus excelsior L.) seeds

Physical and sensory changes in headed and gutted Baltic herring during immersed salting in brine with the addition of acetic acid. Part 1. Weight losses, color of flesh and its sensory properties