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Wyszukujesz frazę "Wang, Y." wg kryterium: Autor

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    Wyświetlanie 1-10 z 10
    Tytuł:
    Compressive behaviour of wheat from confined uniaxial compression tests
    Autorzy:
    Zeng, C.
    Wang, Y.
    Powiązania:
    https://bibliotekanauki.pl/articles/2082573.pdf
    Data publikacji:
    2019
    Wydawca:
    Polska Akademia Nauk. Instytut Agrofizyki PAN
    Tematy:
    wheat
    compression test
    elastic moduli
    compression
    index
    Opis:
    The present paper focuses on the compression characteristics of granular wheat stored in silos. The confined uniaxial compression tests of wheat were performed to investigate the compression behaviour of granular wheat. The effects of different loading paths and different maximum loading levels on the compression index and elastic moduli were analysed. The compression curves for each specimen were obtained from the test results. It was observed that nearly 80% of the total deformation occurred in the virgin loading stage. The compression index and elastic moduli were determined, which indicates that both the parameter compression index and elastic moduli correlate with the loading path.
    Źródło:
    International Agrophysics; 2019, 33, 3; 347-354
    0236-8722
    Pojawia się w:
    International Agrophysics
    Dostawca treści:
    Biblioteka Nauki
    Artykuł
    Tytuł:
    Stress-strain response of sheared wheat granular material stored in silos using triaxial compression tests
    Autorzy:
    Zeng, C.
    Gu, H.
    Wang, Y.
    Powiązania:
    https://bibliotekanauki.pl/articles/2082870.pdf
    Data publikacji:
    2020
    Wydawca:
    Polska Akademia Nauk. Instytut Agrofizyki PAN
    Tematy:
    wheat granular
    void ratio
    confining pressure
    shearing velocity
    strength
    dilatancy
    Opis:
    Wheat granular material stored in silos usually suffers shearing loads, which induces complex stress-strain response during the silo filling and discharging process. In order to guarantee the safe storage of these granular materials, it is necessary to investigate the shearing behaviour of wheat granular material in silos. In this paper, a series of triaxial tests were conducted on wheat granular material by using a modified double cell triaxial system. The stress-strain responses including the volumetric strain behaviour were examined considering the effect of the initial void ratio, confining pressure and shearing velocity. Different shearing states were discussed to obtain their strength parameters in various conditions. The results show that the shearing characteristics of wheat granular material are influenced by the shearing velocity. The friction angles increase with the decreasing void ratio at different states. The final volumetric strain decreases with increasing confining pressure, and the dilation is diminished. The dilatancy behaviour was quantitatively evaluated based on Row’s theory for wheat granular material. The stress-strain relationship of wheat granular material was then determined.
    Źródło:
    International Agrophysics; 2020, 34, 1; 103-114
    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:
    Evaluation of heating uniformity in radio frequency heating systems using carrot and radish
    Autorzy:
    Kong, L.
    Min, Z.
    Wang, Y.
    Adhikari, B.
    Yang, Z.
    Powiązania:
    https://bibliotekanauki.pl/articles/25929.pdf
    Data publikacji:
    2016
    Wydawca:
    Polska Akademia Nauk. Instytut Agrofizyki PAN
    Opis:
    Lack of heating uniformity is a major problem impeding the broader adaptation of radio frequency heaters in industrial applications. The overall aim of this study was to evaluate the uniformity of heating or temperature distribution within food samples (three different carrot and one radish rectangles) placed vertically and horizontally within a radio frequency heating cavity. The intensity of the electric field in radio frequency was found to be symmetrical. The temperatures at the vertically top positions were lower than the vertically bottom positions at the equidistance from the vertical center with the highest was at the vertically central position. The rate of temperature rise at all the positions were higher in taller (higher mass) than the shorter (lower mass) rectangles of carrots. The temperatures at the corners and edges were lower than at the cross sectionally central positions at all the heights tested in both carrots and radishes. The rate of temperature rise at all the vertical positions was higher in radish rectangles than in the carrot rectangles of the same dimensions. The similarity of temperature distribution in carrot and radish rectangles suggested that the heating patterns and uniformity in carrots and radishes in RF heating were almost the same.
    Źródło:
    International Agrophysics; 2016, 30, 4
    0236-8722
    Pojawia się w:
    International Agrophysics
    Dostawca treści:
    Biblioteka Nauki
    Artykuł
    Tytuł:
    Effects of thermal treatment on colour and texture of Typha latifolia L.
    Autorzy:
    Zang, M.
    Zhou, Y-H.
    Wang, S.
    Tang, J.
    Powiązania:
    https://bibliotekanauki.pl/articles/25390.pdf
    Data publikacji:
    2012
    Wydawca:
    Polska Akademia Nauk. Instytut Agrofizyki PAN
    Opis:
    Through the analysis of the residual activity of peroxidase (POD), chromatic aberration, shear intensity and shear power, the effects of different thermal treatment times at 100°C on the POD, surface colour and texture of Typha latifolia L. were evaluated. The results showed that the activity of POD decreased with the increasing thermal treatment time at 100°C. The regeneration amount of POD increased first for some time and then started to decrease with the treatment time. Thermal treatment times 1.0 and 1.5 min at 100°C exhibited maximum regeneration of POD for the samples stored at 20 and 37°C, respectively. The sample had acceptable texture and surface colour when they were treated at 100°C for 4 min because the POD in the sample was inactivated to an acceptable level.
    Źródło:
    International Agrophysics; 2012, 26, 2
    0236-8722
    Pojawia się w:
    International Agrophysics
    Dostawca treści:
    Biblioteka Nauki
    Artykuł
    Tytuł:
    Impact of post-infiltration soil aeration at different growth stages of sub-surface trickle-irrigated tomato plants
    Autorzy:
    Li, Y.
    Jia, Z.-X.
    Niu, W.-Q.
    Wang, J.-W.
    Powiązania:
    https://bibliotekanauki.pl/articles/25648.pdf
    Data publikacji:
    2016
    Wydawca:
    Polska Akademia Nauk. Instytut Agrofizyki PAN
    Tematy:
    post-infiltration aeration
    soil aeration
    growth stage
    tomato plant
    subsurface irrigation
    trickle irrigation
    Źródło:
    International Agrophysics; 2016, 30, 3
    0236-8722
    Pojawia się w:
    International Agrophysics
    Dostawca treści:
    Biblioteka Nauki
    Artykuł
    Tytuł:
    Fruit biomechanics based on anatomy: a review
    Autorzy:
    Li, Z.
    Yang, H.
    Li, P.
    Liu, J.
    Wang, J.
    Xu, Y.
    Powiązania:
    https://bibliotekanauki.pl/articles/24093.pdf
    Data publikacji:
    2013
    Wydawca:
    Polska Akademia Nauk. Instytut Agrofizyki PAN
    Opis:
    Fruit biomechanics is needed for quality determination, multiscale modelling and engineering design of fruit processes and equipments. However, these determined fruit biomechanics data often have obvious differences for the same fruit or tissue. In order to investigate it, the fruit biomechanics based on anatomy was reviewed in this paper. First, the anatomical characteristics of fruit biomaterials were described at the macroscopic ‘tissue’ level and microscopic ‘cellular’ level. Subsequently, the factors affecting fruit biomechanics based on anatomy and the relationships between fruit biomechanics, texture and mechanical damage were summarised according to the published literature. Fruit biomechanics is mainly affected by size, number and arrangement of cells, quantity and volume of intracellular spaces, structure, thickness, chemical composition and permeability of cell walls, and pectin degradation level and turgor pressure within cells based on microanatomy. Four test methods and partial determined results of fruit biomechanics were listed and reviewed. The determined mechanical properties data of fruit are only approximate values by using the existing four test methods, owing to the fruit biomaterials being non-homogeneous and living. Lastly, further aspects for research on fruit biomechanics were proposed for the future.
    Źródło:
    International Agrophysics; 2013, 27, 1
    0236-8722
    Pojawia się w:
    International Agrophysics
    Dostawca treści:
    Biblioteka Nauki
    Artykuł
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