Wyniki wyszukiwania - AGRO

1

Analyse von Schallsignalen bei der Holztrocknung

100%

Bernatowicz G., Niemz P.

Annals of Warsaw Agricultural University. Forestry and Wood Technology

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1992

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tom 43

2

Artykuł dostępny w postaci pełnego tekstu - kliknij by otworzyć plik

Effect of static height of bed on the kinetics of potato protein drying in a spouted bed dryer

100%

Peron S., Kramkowski R., Peksa A., Zdrojewski Z.

Acta Agrophysica

|

2003

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tom 02

|

nr 2[96]

3

Influence of the moistening and drying of wheat grain on its hardness

88%

Mis A., Grundas S.

International Agrophysics

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2004

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tom 18

|

nr 1

4

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

88%

Szarycz M., Kramkowski R., Kaminski E., Jaloszynski K.

Acta Agrophysica

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2002

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tom 77

5

Influence of the preliminary preparation of parsley cubes on the process of drying them in a microwave at reduced pressures

88%

Szarycz M., Szponarska A., Jaloszynski K.

Acta Agrophysica

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2003

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tom 02

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nr 2[96]

6

Convective drying of wood chips at high temperature

88%

Boszko M., Malczewski J., Grabarczyk R.

Annual Review of Agricultural Engineering

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2006

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tom 05

7

Relationship between moisture content and electrical impedance of carrot slices during drying

75%

Kertesz A., Hlavacova Z., Vozary E., Staronova L.

International Agrophysics

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2015

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tom 29

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nr 1

Electrical properties of food materials can give information about the inner structure and physiological state of biological tissues. Generally, the process of drying of fruits and vegetables is followed by weight loss. The aim of this study was to measure the impedance spectra of carrot slices during drying and to correlate impedance parameters to moisture content in different drying periods. Cylindrical slices were cut out from the carrot root along the axis. The slices were dried in a Venticell 111 air oven at 50°C. The weight of the slices was measured with a DenverSI-603 electronic analytical and precision balance. The weighing of the samples was performed every 30 min at the beginning of drying and every 60 min after the process. The moisture content of the samples was calculated on wet basis. The magnitude and phase angle of electrical impedance of the slices were mea-sured with HP 4284A and 4285A precision LCR meters in thefrequency range from 30 Hz to 1 MHz and from 75 kHz to 30 MHz,respectively, at voltage 1 V. The impedance measurement was per-formed after weighting. The change in the magnitude of impe-dance during drying showed a good correlation with the change in the moisture content.

8

Convectional drying of chips for energy purposes

75%

Gendek A., Glowacki S.

Annals of Warsaw University of Life Sciences - SGGW. Agriculture

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2009

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nr 53 Agric.Forest Eng.

67-72

9

Drying kinetics and colour change of lemon slices

75%

Darvishi H., Khoshtaghaza M. H., Minaee S.

International Agrophysics

|

2014

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tom 28

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nr 1

The effect of microwave-convective heating on drying characteristics and colour change of lemon slices was investigated. The drying experiments were carried out at 180, 360, 540 and 720Wand at 22°C, with air velocity of 1ms-1. The values of effective moisture diffusivity were found to be in the range between 1.87 10-8 and 3.95 10-8 m2 s-1, and the activation energy was estimated to be 10.91 Wg-1. The drying data were fitted with six mathematical models available in the literature. The model describing drying kinetics of lemon slices in the best way was found. The colour change of the dried lemon slices was analysed and considered as a quality index affecting the drying quality of the product. The values of lightness/darkness, yellowness/blueness and hue angle increased, while the value of redness/greenness decreased with increasing microwave power.

10

Metodika rascheta prodolzhitel'nosti sushki fruktov v geliosushilke

75%

Babich M., Korobka S.

Motrol. Motoryzacja i Energetyka Rolnictwa

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2015

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tom 17

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nr 4

11

Natural drying of fruit trees wood

75%

Lisowski A., Grela M., Sypula M., Swietochowski A., Dabrowska-Salwin M.

Annals of Warsaw University of Life Sciences - SGGW. Agriculture

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2015

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nr 65 Agric.Forest Eng.

The aim of this study was to evaluate the fit of mathematical models for drying wet wood chunks with a length of 60 ±1 mm and a diameter of 10 ±2 mm and dry wood chips size of 40 ±10 mm obtained from the branches of fruit trees stored for a 6--months period under natural conditions. Biomass moisture was measured on a monthly basis. For moisture ratio the parameters of nine mathematical models and their statistical evaluation were developed. It was found that wet wood chunks had a large shrinkage (15%) which was probably due to the high content of soft wood tissue in the branches. During the storage of wet wood chunks the moisture decreased significantly, from 47.57 to 10.84%, and the dry chips only slightly (from 11.85 to 8.04%), and in both cases at the end of drying the biomass reached an equilibrium moisture. The best model reflecting changes moisture ratio of wet wood chunks is the Page's model, but the Wang's, Singh's and logarithmic models, may also be used for drying a moist biomass under natural conditions. Drying of dry wood chips is best represented by the logarithmic model, but for this kind of material a Page's, Wang's and Singh's, two term and Midilli's et al. models can be used. Modeling in natural conditions requires consideration of ambient conditions, especially air temperature and relative humidity.

12

Influence of equilibrium moisture content data on results of vegetable drying simulation

75%

Kaleta A., Gornicki K.

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]

83-87

Drying is one of the oldest and most important food preservation techniques involving moisture movement from the product to the drying air. The optimum design of drying and aeration and storage systems requires mathematical modelling using basic data on the moisture sorption behaviour of the material to be dehydrated. A large number of empirical, semi-empirical or theoretical models have been reported in the literature for describing moisture sorption isotherms of food materials. The reported work presents a review of literature on equations for fitting moisture sorption isotherms of several vegetables. Variation was shown in equilibrium moisture content values determined for the same product from different isotherm equations. Equilibrium moisture content data obtained from different equations were then used in a mathematical model of vegetable drying to simulate the process. Analysis of the results of simulation showed that the kind of equation of moisture sorption isotherm used in the model of vegetable drying influence the results of simulation. In conclusion it was suggested that an “overall – all” evaluation of this large number of isotherm equations is needed in order to have a more precise (and quantitative) definition of their fitting abilities as applied to different vegetables.

13

Prediction of moisture content uniformity using hyperspectral imaging technology during the drying of maize kernel

75%

Huang M., Zhao W., Wang Q., Zhang M., Zhu Q.

International Agrophysics

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2015

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tom 29

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nr 1

Moisture content uniformity is one of critical parameters to evaluate the quality of dried products and the drying technique. The potential of the hyperspectral imaging technique for evaluating the moisture content uniformity of maize kernels during the drying process was investigated. Predicting models were established using the partial least squares regression method. Two methods, using the prediction value of moisture content to calculate the uniformity (indirect) and predicting the moisture content uniformity directly, were investigated. Better prediction results were achieved using the direct method (with correlation coefficients RP = 0.848 and root-mean-square error of prediction RMSEP = 2.73) than the indirect method (RP = 0.521 and RMSEP = 10.96). The hyperspectral imaging technique showed significant potential in evaluating moisture content uniformity of maize kernels during the drying process.

14

Losses of essential oils and antioxidants during the drying of herbs and spices. A review

75%

Prusinowska R., Smigielski K.

Nauki Inżynierskie i Technologie

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2015

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nr 2(17)

Drying is the most common and also the simplest method of preserving fresh plant materials. This process greatly extends the life of the product by the removal of water, which decreases the rate of chemical and enzymatic reactions, or even inhibits them. The drying step can cause a change in appearance, taste, color and consistency, as well as reduce the quantity of essential oils, polyphenols, pigments and vitamins. These changes can be significantly reduced by using suitable drying techniques, depending on the material. The choice of the technique should be based on knowledge of the biological, physical and chemical characteristics of the raw material. The paper presents the effects of drying on the quantitative loss of essential oils and compounds with antioxidant properties, as well as changes in the antioxidant properties of selected herbs and spices dried by different methods. Both, the food industry and the cosmetics or pharmaceuticals industry generates a demand for high-quality raw materials, and hence research is being conducted both on preservation methods and on their impact on the quality of the obtained material. It seems that the new technology of drying material in a fluidized bed, greatly reduces or even eliminates the disadvantages of current procedures.

15

Ehksperimental'noe issledovanie tekhnologicheskikh parametrov processa infrakrasnojj sushki dvizhushhegosja syr'ja syr'ja maslichnykh kul'tur

75%

Bandura V., Curkan O., Palamarchuk V.

Motrol. Motoryzacja i Energetyka Rolnictwa

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2015

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tom 17

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nr 4

16

Resistance of bulk grain to airflow - a review. Part I: Equations for airflow resistance

75%

Gornicki K., Kaleta A.

Annals of Warsaw University of Life Sciences - SGGW. Agriculture

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2015

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nr 65 Agric.Forest Eng.

17

Dynamics of colour changes in different apple varieties during drying

75%

Biller E., Ekielski A., Zaremba R.

Polish Journal of Food and Nutrition Sciences

|

2007

|

tom 57

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nr 2[A]

35-39

In this work the dynamics of colour changes was examined in apple slices during convectional drying. The drying was carried out at a temperature of 60°C until 10% of moisture content was obtained. During drying, the colour of the tested apples was measured using the L*a*b* system. Three different apple varieties were used for tests (Ligol, Champion and Alwa). Each sample was divided into three parts – the first was dried without preliminary processing, the second was blanched in water at 98°C for 2 min, and the third was blanched in water (98°C, 2 min) with sugar and citric acid added. Based on the results obtained, the rate of changes in all colour parameters during the process was determined. It was concluded that the dynamics of colour changes depends on the variety. The type of preliminary treatment had an influence on the dynamics of colour changes mainly in the case of Ligol variety.

18

Resistance of bulk grain to airflow - a review. Part II: Effect of process parameters

75%

Gornicki K., Kaleta A.

Annals of Warsaw University of Life Sciences - SGGW. Agriculture

|

2015

|

nr 65 Agric.Forest Eng.

19

Rationalization of energy consumption and utilization of waste heat in the corn fibre dryer

75%

Tolmac D., Prvulovic S.

Annual Review of Agricultural Engineering

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2009

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tom 07

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nr 1

20

Theoretical model for fluid bed drying of cut celery

75%

Zaremba R., Jaros M.

Polish Journal of Food and Nutrition Sciences

|

2007

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tom 57

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nr 2[A]

211-214

Researches on process of drying of cut celery by means of fluidising were a result of seeking for new methods of drying, which allowed achieving dry vegetables of the best quality. At the same time use was made of a theoretical model of drying of cut vegetables in the first period and simplified model in the second period. Verifying those models and setting their area of use researches showed that interior exchange of mass and heat is the most important in the exchange of water in this process. Their dynamics depend on initial drying rate in the first period. New model of fluidised-bed drying was proposed and it was positively verified for cut of celery.

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