Autor: Daszkiewicz, T - Katalog OPAC zbiorów

Skocz do pozycji: 1.

Tytuł:: Discharge channel displacement simulation in AC arc
Autorzy:: Daszkiewicz, T.
Tarczyński, W.
Powiązania:: https://bibliotekanauki.pl/articles/141374.pdf
Data publikacji:: 2010
Wydawca:: Polska Akademia Nauk. Czytelnia Czasopism PAN
Tematy:: łuk łączeniowy
łuk prądu przemiennego
switching arcs
arc motion velocity
computer AC arc simulation
Opis:: Results of 3-D of discharge channel displacement simulation, acquired by means of the Fluent program during one current half-period of AC arc, indicate that the obtained images of the phenomenon are qualitatively similar to those, recorded with a high-speed digital camera, while the computer simulation enables much a more comprehensive analysis of the acquired data. In addition to selected arc simulation frames and corresponding distributions of mass velocity vectors and current density vectors on a plane, the distributions of temperature, current density and mass velocity values are presented on the axis of the electrode arrangement model. The composite motion (continuous and jumping) of discharge channels was analyzed, taking into account mass displacement and matter state changes.
Źródło:: Archives of Electrical Engineering; 2010, 59, 1-2; 35-49
1427-4221
2300-2506
Pojawia się w:: Archives of Electrical Engineering
Dostawca treści:: Biblioteka Nauki

Artykuł

Skocz do pozycji: 2.

Tytuł:: Changes in the quality of meat from roe deer (Capreolus capreolus L.) bucks during cold storage under vacuum and modified atmosphere
Autorzy:: Daszkiewicz, T.
Kondratowicz, J.
Koba-Kowalczyk, M.
Powiązania:: https://bibliotekanauki.pl/articles/30486.pdf
Data publikacji:: 2011
Wydawca:: Polska Akademia Nauk. Czytelnia Czasopism PAN
Opis:: This paper analyses changes in the quality of meat (M. longissimus dorsi) of roe deer bucks during 21 days of cold storage (2℃) under vacuum and modified atmosphere (MA) conditions (40% CO₂/60% N₂ and 60% CO₂/40% N₂). After 21 days of storage, meat packaged in a MA with 40% CO₂ had higher (P ≤ 0.05) L*, a*, b* and C* values in comparison with meat stored under vacuum and MA with 60% CO₂. The mean pH and TBARS values of meat packaged under vacuum and a MA with 40% CO₂ were increasing for the first 7 days of storage, and then they decreased (P ≤ 0.05). Following storage, the colour of meat became lighter (L*) and more yellow (b*). The meat stored under vacuum was characterised by increased (P ≤ 0.05) cooking loss. During meat storage, a significant increase (P ≤ 0.05) in total microbial counts and psychrotrophic bacteria was observed.
Źródło:: Polish Journal of Veterinary Sciences; 2011, 14, 3
1505-1773
Pojawia się w:: Polish Journal of Veterinary Sciences
Dostawca treści:: Biblioteka Nauki

Artykuł

Skocz do pozycji: 3.

Tytuł:: Meat quality, some hematological and biochemical parameters in the blood of finishing pigs assigned to different carcass conformation classes in the SEUROP system
Autorzy:: Smiecinska, K.
Sobotka, W.
Daszkiewicz, T.
Hnatyk, N.
Fiedorowicz, E.
Powiązania:: https://bibliotekanauki.pl/articles/31850.pdf
Data publikacji:: 2013
Wydawca:: Polska Akademia Nauk. Czytelnia Czasopism PAN
Opis:: The results of laboratory analyses, including the proximate composition, physicochemical and sensory properties of meat from the studied pigs, point to its high processing suitability and eating quality. Hematological indicators in the blood of the analyzed animal groups were within the reference ranges, excluding MCHC levels which were somewhat elevated. Significant differences were observed in Hb, HCT, MCV, MCH, MCHC and WBC values, subject to the meat content of the carcass. Biochemical parameters such as glucose concentrations, ALT and AST activity levels varied considerably between groups, and average ALT values somewhat exceeded the norm for the species. These results, including significant variations in selected parameters, can probably be attributed to homeostatic changes in pigs during intensive growth.
Źródło:: Polish Journal of Veterinary Sciences; 2013, 16, 3
1505-1773
Pojawia się w:: Polish Journal of Veterinary Sciences
Dostawca treści:: Biblioteka Nauki

Artykuł

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