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  1. 8 International Agrophysics

  2. 4 Annals of Warsaw University of Life Sciences - SGGW. Agriculture

  3. 4 Polish Journal of Food and Nutrition Sciences

  4. 3 Acta Agrophysica

  5. 3 Annals of Warsaw Agricultural University. Agriculture

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Autorzy help

  1. 7 Rzedzicki Z.

  2. 5 Jamroz J.

  3. 4 Sobota A.

  4. 4 Zarzycki P.

  5. 3 Ekielski A.

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  1. 1 2018

  2. 2 2016

  3. 1 2013

  4. 3 2011

  5. 1 2008

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1

Evaluation of nutritive value of the extrudates with addition of amaranth

100%
Majewski Z., Replinska A.
Annals of Warsaw Agricultural University. Agriculture
|
2000
|
nr 38 Agric.Eng.
53-61
2

Investigations on porosity of extrudates at various buckwheat content in the mixture

100%
Zelazinski T.
Annals of Warsaw University of Life Sciences - SGGW. Agriculture
|
2011
|
nr 57 Agric.Forest Eng.
3
Artykuł dostępny w postaci pełnego tekstu - kliknij by otworzyć plik
Content available

An algorithm for determination of threshold value in extruded products by the method of maximum increments: modification of Otsu method

86%
Ekielski A.
Annals of Warsaw University of Life Sciences - SGGW. Agriculture
|
2013
|
nr 62 Agric.Forest Eng.
An algorithm for determination of threshold value in extruded products by the method of maximum increments: modi􀂿 cation of Otsu method. There are presented the results of comparative analysis of threshold value determination in the extruded products with the use of developed new algorithm. The original and modi􀂿 ed Otsu algorithms were compared. In calculations of porosity indices of the extrudate cross section, the threshold values determined automatically with the use of investigated algorithms were compared with indications of an experts’ panel. The results of threshold value calculated with the use of the proposed algorithm were closer to values indicated by the expert panel, than that obtained with the use of comparative algorithms. However, the proposed method tends to overstate the threshold value; in some cases it can cause losing the pores of small lacunarity on the bit map calculated by this method.
4
Artykuł dostępny w postaci pełnego tekstu - kliknij by otworzyć plik
Content available

Influence of vegetable-herbal mixture composition and moisture content on strength properties of produced extrudates

86%
Grochowicz J., Sobczak P.
Polish Journal of Food and Nutrition Sciences
|
2007
|
tom 57
|
nr 2[A]
71-74
The paper deals with the study results upon the extrusion of fine ground vegetable-herbal mixtures. The extrusion process was carried out using single-screw extruder S-60 at temperatures: section I – 70°C, section II – 100°C, and head 100°C equipped with a nozzle with 4-milimeter-diameter perforation. Before extrusion, mixtures were wetted to adjust moisture content of 10% and 30%, respectively. The achieved product did not have great water stability, thus it may be easily dissolved in water and may be applied as an additive, spice or a concentrating agent for food. High kinetic durability along with low final moisture content allows for a safe transport and storage of the product.
5

Application of multiparametric equations to evaluation of quality indices of the extrudates with addition of amaranth

86%
Majewski Z., Replinska A.
Annals of Warsaw Agricultural University. Agriculture
|
2000
|
nr 38 Agric.Eng.
47-52
6
Artykuł dostępny w postaci pełnego tekstu - kliknij by otworzyć plik
Content available

The effect of alternated share of corn and oats ingredients on the fatty acid content in extrudates

86%
Lipiec A., Pisarski R. K.
Annales Universitatis Mariae Curie-Skłodowska. Sectio EE: Zootechnica
|
2008
|
tom 26
|
nr 1
1-7
7

Effect of selected parameters of double-screw extruder operation on fractal dimensions of the extrudate

86%
Ekielski A.
Annals of Warsaw University of Life Sciences - SGGW. Agriculture
|
2011
|
nr 57 Agric.Forest Eng.
8
Artykuł dostępny w postaci pełnego tekstu - kliknij by otworzyć plik
Content available

Impact of microstructure in modelling physical properties of cereal extrudates

86%
Rzedzicki Z., Blaszczak W.
International Agrophysics
|
2005
|
tom 19
|
nr 2
9
Artykuł dostępny w postaci pełnego tekstu - kliknij by otworzyć plik
Content available

Influence of pea hulls on the twin screw extrusion-cooking process of cereal mixtures and the physical properties of the extrudate

86%
Rzedzicki Z., Sobota A., Zarzycki P.
International Agrophysics
|
2004
|
tom 18
|
nr 1
10
Artykuł dostępny w postaci pełnego tekstu - kliknij by otworzyć plik
Content available

The effect of plant-meat blends composition and extrusion temperature on the physical properties of extrudates

72%
Zarzycki P., Rzedzicki Z., Sobota A., Pawlas A.
Acta Agrophysica
|
2016
|
tom 23
|
nr 4
The study was concerned with the effect of the percentage share of meat material, plant material and extrusion temperature on the process run and physical properties of extrudates. Meat-bone pulp (MBP) from mechanical de-boning of poultry carcasses, faba bean wholemeal, and barley grain meal were used in this study. The extrusion process was conducted using a twin-screw extruder with counter-rotating conical screws. It was demonstrated that the extruder used in this study permits the processing of blends with up to 25% meat-bone material content. The extrudates obtained were characterised by a loose, gritty-like granular form. Pellet durability index (PDI) of extrudates ranged from 60.30 to 96.24%. Increase in the content of MBP caused a decrease of PDI. Increase of the percentage share of MBP from 5 to 10% caused an increase of the water absorption index (WAI). However, no clear pattern was observed for WAI value as a result of increases in MBP above the 10% level. Likewise, no significant effect of MBP on the water solubility index (WSI) was noted. Extrusion temperature increase from 130 to 250°C caused an increase in PDI. Analysis of microstructure revealed a significant effect of process temperature on the structure of extrudates. At higher temperatures the formation of fibrous structures was observed, that might be responsible for increasing the PDI. Only slight, but statistically significant changes in the values of WSI and WAI, caused by process temperature change, were noted.
11

Investigations on selected quality indices of maize grit extrudate with addition of amaranth

72%
Majewski Z., Replinska A.
Annals of Warsaw Agricultural University. Agriculture
|
1998
|
nr 33 Agric.Eng.
57-64
12
Artykuł dostępny w postaci pełnego tekstu - kliknij by otworzyć plik
Content available

Impact of rotational speed of extruder cutter on the quality of corn extrudates in the function of raw material moisture and flow rate

72%
Zelazinski T., Ekielski A., Siwek A., Słoma J.
Annals of Warsaw University of Life Sciences - SGGW. Agriculture
|
2016
|
nr 68
13
Artykuł dostępny w postaci pełnego tekstu - kliknij by otworzyć plik
Content available

Fractal structure of starch extrudates-investigation by small angle X-ray scattering

72%
Pikus S., Jamroz J., Kobylas E.
International Agrophysics
|
2000
|
tom 14
|
nr 1
14
Artykuł dostępny w postaci pełnego tekstu - kliknij by otworzyć plik
Content available

Estimation of some chosen physical properties of extrudates obtained from corn semolina and oat bran mixtures

72%
Rzedzicki Z., Szpryngiel B., Sobota A.
International Agrophysics
|
2000
|
tom 14
|
nr 2
15

Instrumental, sensory and microbiological evaluation of flavoured pinto bean [Phaseolus vulgaris] extrudates

72%
Gujska E., Duszkiewicz-Reinhard W., Khan K.
Polish Journal of Food and Nutrition Sciences
|
2001
|
tom 10
|
nr 1
Non-defatted and defatted flours of ground whole pinto bean (Phaseolus vulgaris) were extrusion-cooked in a Wenger TX-52 twin-screw extruder. After extrusion, nacho, ranch, barbecue and cheddar flavours were used for coating the puffed extrudates. Additional combinations of three different seasonings were blended with the non-defatted whole pinto bean flours before extrusion. Colour and texture were evaluated by instrumental analysis as well as by sensory panels. No significant differences were found among the coated puffs extruded from non-defatted and defatted flour in terms of crispness, taste and general acceptability. Cheddar and barbecue flavours were the most favourite ones. Microbiological evaluation indicated that all coated samples had aerobic counts higher than 100/g. The number of yeasts and molds was not above 100/g while coliform (MPN index per gram) for all samples was much lower than 100/g.
16
Artykuł dostępny w postaci pełnego tekstu - kliknij by otworzyć plik
Content available

Physical properties of extrusion-cooked vegetable raw materials

72%
Opydo B., Moscicki L.
International Agrophysics
|
1999
|
tom 13
|
nr 4
17

Wplyw ekstruzji na sklad frakcyjny blonnika pokarmowego ekstrudatow z udzialem owsa nagonasiennego

58%
Rzedzicki Z., Zarzycki P.
Biuletyn Instytutu Hodowli i Aklimatyzacji Roślin
|
2006
|
nr 239
281-293
18

Amaranth seeds in the form of meal or extrudate in fattener diets

58%
Bobel B. K., Sokol J. L.
Annals of Animal Science. Supplement
|
2002
|
nr 2
19

Application of Camelina sativa, its seeds, extrudate and oil cake in diets for broiler chickens and the effect on rearing indices and carcass quality

58%
Jaskiewicz T., Matyka S.
Annals of Animal Science. Supplement
|
2003
|
nr 2
20
Artykuł dostępny w postaci pełnego tekstu - kliknij by otworzyć plik
Content available

Moisture sorption hysteresis in potato starch extrudates

58%
Jamroz J., Sokolowska Z., Hajnos M.
International Agrophysics
|
1999
|
tom 13
|
nr 4
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