Informacja

Drogi użytkowniku, aplikacja do prawidłowego działania wymaga obsługi JavaScript. Proszę włącz obsługę JavaScript w Twojej przeglądarce.

Wyszukujesz frazę "Gondek, A." wg kryterium: Autor


Wyświetlanie 1-2 z 2
Tytuł:
Osmotic dehydration and freezing as a suitable pretreatment in the process of vacuum drying kiwiberry: drying kinetics and microstructural changes
Autorzy:
Bialik, M.
Wiktor, A.
Witrowa-Rajchert, D.
Samborska, K.
Gondek, E.
Findura, P.
Powiązania:
https://bibliotekanauki.pl/articles/2082900.pdf
Data publikacji:
2020
Wydawca:
Polska Akademia Nauk. Instytut Agrofizyki PAN
Tematy:
Actinidia arguta
X-ray microtomography
mathematical modelling
drying kinetics
Opis:
This study investigated the effects of osmotic dehydration and freezing on the kinetics and microstructure of vacuum-dried kiwiberry. Both fresh and previously frozen fruit were dehydrated in sucrose, maltitol and xylitol. Freezing and osmotic dehydration were selected as possible ways to improve the drying kinetics and positively influence the taste of the fruit. This experiment focused on the analysis of microstructural changes induced by applied processing methods using the X-ray microtomography technique. The results showed that the fruit pretreated in sucrose suffered the least structural damage as expressed by the largest condensation of small pores and thin cell walls. Freezing and xylitol resulted in the accumulation of larger pores and thicker walls. The most rapid drying time of 678-688 min was observed for unfrozen samples, dehydrated in sucrose and maltitol. Freezing slowed down the drying process, by 60-100 min, in comparison to the unfrozen samples. The applied mathematical models proved useful in predicting the kinetics of the drying process. The equation proposed by Midilli et al. provided the best fit for predicting the kinetics of the process.
Źródło:
International Agrophysics; 2020, 34, 2; 265-272
0236-8722
Pojawia się w:
International Agrophysics
Dostawca treści:
Biblioteka Nauki
Artykuł
Tytuł:
Assessment of soil quality after biochar application based on enzymatic activity and microbial composition
Autorzy:
Mierzwa-Hersztek, M.
Gondek, K.
Klimkowicz-Pawlas, A.
Chmiel, M.J.
Dziedzic, K.
Taras, H.
Powiązania:
https://bibliotekanauki.pl/articles/2082557.pdf
Data publikacji:
2019
Wydawca:
Polska Akademia Nauk. Instytut Agrofizyki PAN
Tematy:
biochar
soil
enzymatic activity
microorganisms
soil quality indexes
Opis:
Soil microorganisms play a key role in many biochemical processes essential for the environment and for the ecological and production functions of soils, hence they are very important quality indicators. The study aimed at evaluating the effect of 1 and 2% additions of wheat and miscanthus straw biochars on soil enzymatic activity (dehydrogenases, urease, phosphatases) and the number of microorganisms (bacteria, fungi, actinobacteria). Pot experiments were carried out on soil with a loamy sand texture. The geometric mean of enzyme activities, biological index of fertility, and the integrated total enzyme activity index were used to explore the relationships between soil enzyme activities and the microbiological and chemical properties of soil. The addition of 1% miscanthus straw biochar had the most beneficial effect on the number of bacteria and fungi (increase by 380 and 26%, respectively), and 1% wheat straw biochar on the number of actinomycetes (increase by 273%). The correlation analysis between the number of actinomycetes and the chemical parameters of the soil showed the significant effect of the content of Ntotal (r = 0.76) and Ctotal (r = 0.85). The values of biological index of fertility, total enzyme activity index and geometric mean of enzyme activities indexes showed that the best quality of soil was produced by a 2% addition of wheat straw biochar.
Źródło:
International Agrophysics; 2019, 33, 3; 331-336
0236-8722
Pojawia się w:
International Agrophysics
Dostawca treści:
Biblioteka Nauki
Artykuł
    Wyświetlanie 1-2 z 2

    Ta witryna wykorzystuje pliki cookies do przechowywania informacji na Twoim komputerze. Pliki cookies stosujemy w celu świadczenia usług na najwyższym poziomie, w tym w sposób dostosowany do indywidualnych potrzeb. Korzystanie z witryny bez zmiany ustawień dotyczących cookies oznacza, że będą one zamieszczane w Twoim komputerze. W każdym momencie możesz dokonać zmiany ustawień dotyczących cookies