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Wyświetlanie 1-15 z 37
Tytuł:
Effects of different shelf storage conditions of chicory on the colour change using digital image processing
Autorzy:
Zhang, M.
De Baerdemaeker, J.
De Busscher, R.
Schrevens, E.
Powiązania:
https://bibliotekanauki.pl/articles/26058.pdf
Data publikacji:
1996
Wydawca:
Polska Akademia Nauk. Instytut Agrofizyki PAN
Tematy:
chicory
colour change
head
Cichorium intybus
leaf
storage condition
shelf storage
Źródło:
International Agrophysics; 1996, 10, 1
0236-8722
Pojawia się w:
International Agrophysics
Dostawca treści:
Biblioteka Nauki
Artykuł
Tytuł:
Changes in pasta properties during cooking and short-time storage
Autorzy:
Biernacka, B.
Dziki, D.
Miś, A.
Rudy, S.
Krzykowski, A.
Polak, R.
Różyło, R.
Powiązania:
https://bibliotekanauki.pl/articles/2082561.pdf
Data publikacji:
2019
Wydawca:
Polska Akademia Nauk. Instytut Agrofizyki PAN
Tematy:
pasta
diameter
texture
cooking
storage
Opis:
The fundamental aim of this research was to study changes in the physical properties of spaghetti during cooking and after the first hour of storage. In addition, the research evaluated the cooking properties of pasta. For testing purposes, eight samples of spaghetti, produced using semolina and common wheat flour, were used. After cooking, the samples of spaghetti were stored for 2, 5, 10, 20, 30, 40, 50 and 60 min. After storage, the samples of cooked spaghetti were cut, and both the cutting force (hardness) and the cutting energy (firmness) of the samples were determined. It was found that, after storage, the cutting force and energy of cooked pasta decreased, in average terms, from 1.0 to 0.44 N and from 0.84 to 0.43 mJ, respectively. The statistical analysis showed a significant correlation between the storage time and the textural parameters of pasta. The hardness and firmness of pasta, which was al dente after cooking, were found to decrease about twice during storage, as a result of water migration. The hardness of pasta stabilised after 50 min of the storage of cooked spaghetti. Moreover, the obtained data revealed that the diameter increase index of spaghetti could indicate the quality of pasta.
Źródło:
International Agrophysics; 2019, 33, 3; 323-330
0236-8722
Pojawia się w:
International Agrophysics
Dostawca treści:
Biblioteka Nauki
Artykuł
Tytuł:
Effect of storage time and temperature on Poisson ratio of tomato fruit skin
Autorzy:
Kuna-Broniowska, I.
Gladyszewska, B.
Ciupak, A.
Powiązania:
https://bibliotekanauki.pl/articles/25051.pdf
Data publikacji:
2012
Wydawca:
Polska Akademia Nauk. Instytut Agrofizyki PAN
Tematy:
storage time
storage temperature
Poisson ratio
tomato
fruit skin
material strength
plant cultivar
greenhouse tomato
Opis:
The results of studies investigating the effects of storage time and temperature on variations in Poisson ratio of the skin of two greenhouse tomato varieties – Admiro and Encore were presented. In the initial period of the study, Poisson ratio of the skin of tomato fruit cv. Admiro, stored at 13°C, varied between 0.7 and 0.8. After the successive 10 days of the experiment, it decreased to approximately 0.6 and was stabilized until the end of study. By contrast, the skin of tomatoes cv. Encore was characterized by lower values and lower variability of Poisson ratio in the range of 0.4 to 0.5 during storage. The examinations involving tomato fruit cv. Admiro stored at 21°C were completed after 12 days due to fruit softening and progressive difficulty with preparing analytical specimens. The value of Poisson ratio for both varieties stored at roomtemperature fluctuated throughout the experiment to approximate 0.5.
Źródło:
International Agrophysics; 2012, 26, 1
0236-8722
Pojawia się w:
International Agrophysics
Dostawca treści:
Biblioteka Nauki
Artykuł
Tytuł:
Texture characteristics of raw rapeseed honey after storage at room temperature or freezing and heating up to 50°C
Autorzy:
Florek, M.
Kędzierska-Matysek, M.
Teter, A.
Matwijczuk, A.
Czernel, G.
Skałecki, P.
Domaradzki, P.
Powiązania:
https://bibliotekanauki.pl/articles/2082674.pdf
Data publikacji:
2020
Wydawca:
Polska Akademia Nauk. Instytut Agrofizyki PAN
Tematy:
rapeseed honey
storage
temperature
rheology
texture
Opis:
The effects of storing honey for 18 months at room temperature or in a freezer as well as the impact of heating it to different temperatures (30, 40 and 50°C) were studied. The rheological parameters of fresh rapeseed honey were compared to those of the non-stored and unheated samples (control). The storage temperature significantly influenced the rheological behaviour of the honey (except adhesiveness). Higher values of all textural parameters were found in frozen honey in comparison with control and room temperature samples. However, in comparison with the control samples, higher values (around twice) of the dynamic viscosity, firmness, work and adhesive force were produced by honey stored at room temperature. Thermal treatment of the honey heated at 30, 40 and 50°C influenced a continuous decrease in all of the textural properties (with the exception of the cohesive force) compared to the control samples (20°C). The average change in the texture-temperature coefficient for dynamic viscosity, firmness, work, adhesiveness and adhesive force from 20 to 50°C was similar (between 6.62 and 4.09%). Significant, very close and positive Spearmen’s rank correlations (0.894 ≤ rS ≤ 0.987) were observed for dynamic viscosity, firmness, work, adhesiveness and adhesive force. Lower correlations (0.524 ≤ rS ≤ 0.684) were found between the cohesive force and all of the other textural properties.
Źródło:
International Agrophysics; 2020, 34, 1; 57-64
0236-8722
Pojawia się w:
International Agrophysics
Dostawca treści:
Biblioteka Nauki
Artykuł
Tytuł:
Mechanical properties of sugar beet root during storage
Autorzy:
Nedomová, Šárka
Kumbár, Vojtěch
Pytel, Roman
Buchar, Jaroslav
Powiązania:
https://bibliotekanauki.pl/articles/972841.pdf
Data publikacji:
2017
Wydawca:
Polska Akademia Nauk. Instytut Agrofizyki PAN
Tematy:
sugar beet root
texture
compression
puncture
storage
Opis:
This paper is an investigation via two experimental methods, of the textural properties of sugar beet roots during the storage period. In the work, sugar beet roots mechanical properties were evaluated during the post-harvest period – 1, 8, 22, 43, and 71 days after crop. Both experimental methods, i.e. compression test and puncture test, suggest that the failure strength of the sugar beet root increases with the storage time. The parameters obtained using the puncture test, are more sensitive to the storage duration than those obtained by way of the compression test. We also found that such mechanical properties served as a reliable tool for monitoring the progress of sugar beet roots storage. The described methods could also be used to highlight important information on sugar beet evolution during storage.
Źródło:
International Agrophysics; 2017, 31, 4
0236-8722
Pojawia się w:
International Agrophysics
Dostawca treści:
Biblioteka Nauki
Artykuł
Tytuł:
Degradation of tocopherols during rapeseed storage in simulated conditions of industrial silos
Autorzy:
Gawrysiak-Witulska, M.
Siger, A.
Rusinek, R.
Powiązania:
https://bibliotekanauki.pl/articles/26445.pdf
Data publikacji:
2016
Wydawca:
Polska Akademia Nauk. Instytut Agrofizyki PAN
Tematy:
tocopherol
degradation
rapeseed
storage
simulated condition
industrial silo
Źródło:
International Agrophysics; 2016, 30, 1
0236-8722
Pojawia się w:
International Agrophysics
Dostawca treści:
Biblioteka Nauki
Artykuł
Tytuł:
New approach to the calculation of pistachio powder hysteresis
Autorzy:
Tavakolipour, H.
Mokhtarian, M.
Powiązania:
https://bibliotekanauki.pl/articles/26003.pdf
Data publikacji:
2016
Wydawca:
Polska Akademia Nauk. Instytut Agrofizyki PAN
Tematy:
calculation
pistachio nut
powder
sorption isotherm
storage
hysteresis
Źródło:
International Agrophysics; 2016, 30, 2
0236-8722
Pojawia się w:
International Agrophysics
Dostawca treści:
Biblioteka Nauki
Artykuł
Tytuł:
Pressure ratio of cereal grains determined in a uniaxial compression test
Autorzy:
Horabik, J.
Rusinek, R.
Powiązania:
https://bibliotekanauki.pl/articles/25224.pdf
Data publikacji:
2002
Wydawca:
Polska Akademia Nauk. Instytut Agrofizyki PAN
Tematy:
uniaxial compression test
cereal grain
storage structure
pressure ratio
Źródło:
International Agrophysics; 2002, 16, 1
0236-8722
Pojawia się w:
International Agrophysics
Dostawca treści:
Biblioteka Nauki
Artykuł
Tytuł:
Comparison of sorption properties of black pepper of different fineness levels using selected models
Autorzy:
Ocieczek, A.
Pukszta, T.
Chilumbo, V.
Powiązania:
https://bibliotekanauki.pl/articles/2082877.pdf
Data publikacji:
2020
Wydawca:
Polska Akademia Nauk. Instytut Agrofizyki PAN
Tematy:
sorption models
storage stability
fineness
surface
phenomena
black pepper
Opis:
The study assessed pepper’s tendency to absorb water vapour from the environment. This property depends on its fineness level, and should be regarded as the basic factor determining its storage stability. The scope of the study included the determination of the water content and activity of the analysed material; the determination of adsorption isotherms at 20°C as well as a mathematical description of sorption isotherms using the Brunauer, Emmett, Teller, Guggenheim, Anderson, De Boer, and Peleg models. Another aim of the study was to assess these models for describing surface phenomena and to evaluate selected parameters of the pepper particle surface microstructure as well as the parameters characterizing the energy phenomena accompanying adsorption as factors used to predict stability during storage. An analysis of the results demonstrated that commercial samples of black pepper of different fineness levels were characterized by a different water content and activity. Pepper with a low fineness level exhibited a higher monomolecular layer volume and a greater sorption-specific surface area. The analysed pepper samples did not differ significantly in terms of porosity or capillary capacity. The GAB and Peleg models empirically described the determined sorption isotherms of ground black pepper in the full range of water activity very well.
Źródło:
International Agrophysics; 2020, 34, 2; 161-171
0236-8722
Pojawia się w:
International Agrophysics
Dostawca treści:
Biblioteka Nauki
Artykuł
Tytuł:
Impact characteristics of sugar beet root during postharvest storage
Autorzy:
Kołodziej, P.
Gołacki, K.
Boryga, M.
Powiązania:
https://bibliotekanauki.pl/articles/2082530.pdf
Data publikacji:
2019
Wydawca:
Polska Akademia Nauk. Instytut Agrofizyki PAN
Tematy:
sugar beet root
impact energy
absorbed energy
storage time
Opis:
The effects of time of sugar beet root storage on the parameters determined by impact testing were studied. The 9 mm diameter and 20 mm high cylindrical samples were cut crosswise and lengthwise along the root axis. The impact velocity was 1 m s-1 and the change in the response force over time was observed at both ends of the sample. The measurements were made directly after harvesting and after 24, 48, 96 and 120 h of storage at room temperature. Failure stress and strain, impact energy, absorbed energy, Young’s modulus and shock wave speed were determined in the sample tissue from the change in the response force at both ends of the sample. A drop of 40% in the average values of the energy required to damage the samples was observed during 120 h of storage. A similar dependence was found for the energy absorbed by the sample as evidenced by the greater susceptibility of the roots to impact loads. The experiment confirms the importance of critical stress criterion for cylindrical samples of sugar beet. The velocities of shock wave propagation obtained from the samples during impact were in the range of 220 – 384 m s-1 and were not correlated with the other experimental parameters.
Źródło:
International Agrophysics; 2019, 33, 3; 355-361
0236-8722
Pojawia się w:
International Agrophysics
Dostawca treści:
Biblioteka Nauki
Artykuł
Tytuł:
Thermal fields in grain during storage - their sources and effects on silo structure reliability
Autorzy:
Lapko, A.
Powiązania:
https://bibliotekanauki.pl/articles/25507.pdf
Data publikacji:
2005
Wydawca:
Polska Akademia Nauk. Instytut Agrofizyki PAN
Tematy:
moisture
thermal field
silo
temperature
structure
grain
numerical analysis
storage
Źródło:
International Agrophysics; 2005, 19, 2
0236-8722
Pojawia się w:
International Agrophysics
Dostawca treści:
Biblioteka Nauki
Artykuł
Tytuł:
Synergetic effect of microwave blanching and modified atmosphere packaging using laser micro-perforated bags on the storage quality of carrot
Autorzy:
Ezeanaka, M.C.
Zhang, M.
Wang, Y.
Powiązania:
https://bibliotekanauki.pl/articles/2083077.pdf
Data publikacji:
2021
Wydawca:
Polska Akademia Nauk. Instytut Agrofizyki PAN
Tematy:
laser micro-perforated bag
modified atmosphere
packaging
blanching
carrot
storage quality
Opis:
The present study was undertaken to determine the combined effffect of microwave blanching and micro-perforated modifified atmosphere packaging in maximizing shelf life on the basis of quality attributes which were evaluated during storage. The carrots were blanched in water using a microwave at 360 W and then stored in micro-perforated modifified atmosphere packaging. The results indicated that blanched carrots in micro-perforated modifified atmosphere packaging showed an improved storage quality. In particular, it was observed that the fifirmness of the pretreated samples in the micro-perforated package were signifificantly improved. The enzyme activity (peroxidase) initially increased and then decreased with longer storage times. There was also a greater reduction in water content in sample C8, probably due to a higher rate of evaporation through the perforations. Water mobility which comprises tightly bound water, loosely bound water, and immobilized water were observed in all samples, while the free water level was insignificant in pretreated micro-perforated samples. The free water, T24 peak was observed for the control sample which increased with increase in storage duration. Also, the effects of this preservation method on other quality parameters such as β-carotene, water activity, moisture content, and microbial load was limited. However, sample C8 was more effective in retaining quality. Overall, this study demonstrated that blanching carrot in micro-perforated MAP at C8 was the most useful technique in preserving the storage qualities of carrot.
Źródło:
International Agrophysics; 2021, 35, 2; 187-196
0236-8722
Pojawia się w:
International Agrophysics
Dostawca treści:
Biblioteka Nauki
Artykuł
Tytuł:
Some physical properties of African nutmeg [Monodora myristica]
Autorzy:
Burubai, W.
Akor, A.J.
Igoni, A.H.
Puyate, Y.T.
Powiązania:
https://bibliotekanauki.pl/articles/24867.pdf
Data publikacji:
2007
Wydawca:
Polska Akademia Nauk. Instytut Agrofizyki PAN
Tematy:
nutmeg
harvesting
physical property
African nutmeg
machine
Monodora myristica
storage
handling
Źródło:
International Agrophysics; 2007, 21, 2
0236-8722
Pojawia się w:
International Agrophysics
Dostawca treści:
Biblioteka Nauki
Artykuł
Tytuł:
Mechanical properties of sugar beet roots during harvest and storage
Autorzy:
Gorzelany, J.
Puchalski, C.
Powiązania:
https://bibliotekanauki.pl/articles/24107.pdf
Data publikacji:
2000
Wydawca:
Polska Akademia Nauk. Instytut Agrofizyki PAN
Tematy:
deformation
root skin
mechanical harvesting
harvest
mechanical property
storage
root
sugar-beet
Źródło:
International Agrophysics; 2000, 14, 2
0236-8722
Pojawia się w:
International Agrophysics
Dostawca treści:
Biblioteka Nauki
Artykuł
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