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    Wyświetlanie 1-4 z 4
    Tytuł:
    The variability of mechanical properties of the kohlrabi stalk parenchyma
    Autorzy:
    Starek, A.
    Kusińska, E.
    Powiązania:
    https://bibliotekanauki.pl/articles/410825.pdf
    Data publikacji:
    2016
    Wydawca:
    Polska Akademia Nauk. Oddział w Lublinie PAN
    Tematy:
    kohlrabi
    mechanical properties
    place of sampling
    Opis:
    The paper presents the results of the impact of kohlrabi parenchyma sampling site on textural properties. Selected texture parameters, i.e. hardness, springinees, cohesiveness and chewiness were determined by the double compression test TPA. The study was conducted on samples taken from well-defined kohlrabi layers (upper layer, middle layer, lower layer) and zones (A, B, C), because the vegetable's structure is heterogeneous. The samples were compressedat the longitudinal and transverse orientation of the fibers relative to the movement of the working tool. The results were statistically analyzed using the program Statistica 8.0. The research has shown that the place of sampling and orientation of the fibers have a significant impact on the value of all the kohlrabi texture parameters.
    Źródło:
    ECONTECHMOD : An International Quarterly Journal on Economics of Technology and Modelling Processes; 2016, 5, 3; 9-18
    2084-5715
    Pojawia się w:
    ECONTECHMOD : An International Quarterly Journal on Economics of Technology and Modelling Processes
    Dostawca treści:
    Biblioteka Nauki
    Artykuł
    Tytuł:
    Impact of the wedge angle on the specific cutting energy of black radish during the exploitation of guillotine knife
    Autorzy:
    Starek, A.
    Kusińska, E.
    Powiązania:
    https://bibliotekanauki.pl/articles/411422.pdf
    Data publikacji:
    2016
    Wydawca:
    Polska Akademia Nauk. Oddział w Lublinie PAN
    Tematy:
    cutting
    specific cutting energy
    knife wedge angle
    place of sampling
    orientation of fibers
    Opis:
    The paper presents the influence of cutting conditions of black radish guillotine knife on specific cutting energy value. The tests were carried out using the texture meter: Texture Analyser TA.XTplus Stable Micro Systems. The structure of the black radish is heterogeneous and, therefore, in order to study the specific cutting energy of black radish its parenchyma was taken from a few specific places. The samples were cut with a longitudinal and transverse orientation of the fibers relative to movement of the working tool. The cutting process was carried at the knives wedge angles: 2.5°; 5°; 7.5°; 10°; 12.5°; 15°, the knives moved at the speed of 0.83 mm·s-1. The results were statistically analyzed using the program Statistica 8.0. The statistical analysis showed the impact of the place of sampling, direction of fibers in the black radish parenchyma samples and knife wedge angle on the specific cutting energy. The black radish parenchyma samples obtained from the core of the top layer showed the highest specific energy of cutting. Furthermore, the specific cutting energy showed higher value when the orientation of fibers was in the transverse direction rather than longitudinal. The highest value of the specific cutting energy was obtained for the cutting knife wedge angle of 15°, and the lowest for the knife with β = 2.5° wedge angle.
    Źródło:
    ECONTECHMOD : An International Quarterly Journal on Economics of Technology and Modelling Processes; 2016, 5, 3; 111-122
    2084-5715
    Pojawia się w:
    ECONTECHMOD : An International Quarterly Journal on Economics of Technology and Modelling Processes
    Dostawca treści:
    Biblioteka Nauki
    Artykuł
    Tytuł:
    Unitary energy in the black radish cutting process
    Autorzy:
    Starek, A.
    Kusińska, E.
    Powiązania:
    https://bibliotekanauki.pl/articles/411383.pdf
    Data publikacji:
    2017
    Wydawca:
    Polska Akademia Nauk. Oddział w Lublinie PAN
    Tematy:
    unitary cutting energy
    knife sharpening angle
    cutting velocity
    energia jednostkowa cięcia
    kąt ostrzenia noża
    prędkość cięcia
    Opis:
    The article presents the methodology and results of measurement of the unitary energy in cutting black radish. The values of the unitary energy of cutting the root parenchyma of black radish sampled in several areas were analysed. To compare the values of the unitary cutting energy related to the differences in the structure of the black radish root, the samples were cut at the longitudinal and transverse orientation of the fibres relative to the movement of the working tool. The cutting process was carried out using knives with a sharpening angle of 5°, 10°, and 15° and cutting velocity values of 100 mm·s-1, 200 mm·s-1, 300 mm·s-1, and 400 mm·s-1. The results obtained were subjected to mathematical analysis in Statistica 8.0 software. The statistical analysis showed a significant correlation between the value of the unitary energy and sampling site, the knife sharpening angle and the velocity of knife movement. The highest value of the unitary cutting energy was obtained at a sharpening angle of β=15° and the lowest value was observed when the knife with the β=5° sharpening angle was used. The unitary cutting energy decreased with the increase in the knife movement velocity.
    Źródło:
    ECONTECHMOD : An International Quarterly Journal on Economics of Technology and Modelling Processes; 2017, 6, 2; 103-108
    2084-5715
    Pojawia się w:
    ECONTECHMOD : An International Quarterly Journal on Economics of Technology and Modelling Processes
    Dostawca treści:
    Biblioteka Nauki
    Artykuł
    Tytuł:
    Physical and mechanical properties of the black turnip root flesh
    Autorzy:
    Starek, A.
    Kusińska, E.
    Guz, T.
    Powiązania:
    https://bibliotekanauki.pl/articles/410690.pdf
    Data publikacji:
    2018
    Wydawca:
    Polska Akademia Nauk. Oddział w Lublinie PAN
    Tematy:
    black turnip
    physical properties
    sampling site
    Opis:
    The paper presents the results of measurement of the basic physical properties of black turnip and the results of studies on the impact of sampling site on the textural properties of its pulp. Selected texture indices, i.e. hardness, elasticity, cohesiveness and chewiness, were determined using the TPA double compression test. The tests were carried out on samples taken from well-defined root layers (upper layer, middle layer, lower layer) and zones (A, B, C) of black turnip, because of its structural heterogeneity. The samples were compressed at the longitudinal and transverse direction of the fibers relative to the compressing device movement. The results obtained were statistically analyzed using the Statistica 10.0 program. The research has shown that the site of sampling and the direction of fiber positioning have a significant impact on the value of all the black turnip texture parameters.
    Źródło:
    ECONTECHMOD : An International Quarterly Journal on Economics of Technology and Modelling Processes; 2018, 7, 1; 127-136
    2084-5715
    Pojawia się w:
    ECONTECHMOD : An International Quarterly Journal on Economics of Technology and Modelling Processes
    Dostawca treści:
    Biblioteka Nauki
    Artykuł
      Wyświetlanie 1-4 z 4

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