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    Tytuł:
    Designing a competition for autonomous robots with a restricted set of sensors with a case study of LEGO NXT
    Autorzy:
    Czarnecki, W.M.
    Szarzyński, K.
    Wójtowicz, A.
    Powiązania:
    https://bibliotekanauki.pl/articles/384625.pdf
    Data publikacji:
    2014
    Wydawca:
    Sieć Badawcza Łukasiewicz - Przemysłowy Instytut Automatyki i Pomiarów
    Tematy:
    robotics
    competition
    LEGO
    NXT
    Opis:
    Arrangements for a competition are not only difficult in terms of logiscs of the event, but also require an assurance of quality. In this paper we analyze limitations which arise from design of the contest for robots equipped with a very poor sensor set. This issue is faintly explored – up to now research work usually has focused on results of a certain task and in addition it assumed almost having a free hand with a choice of components. The discussed ques- tion is significant on the grounds of primary principles: objectivity in grading, equal opportunities among participants and preservation of attractiveness of the tournament at the same time. All of our actions have been evaluated through several years of existence of the PozRobot robotics contest. Over a three-year period we had an opportunity to test our approach on nearly 50 teams and almost 150 contestants from many Polish universities. We analyze various aspects of performing the tournament and we indicate solutions to common problems, e.g. we touch upon dealing with an arena and objects which are placed on it. In particular, we propose a list of features which a well-designed competition should fulfill. To show our experience we describe an instance of a model competition. We outline new directions of further development of the contest, which are connected with a structure of the arena and possible changes in the limited set of the sensors.
    Źródło:
    Journal of Automation Mobile Robotics and Intelligent Systems; 2014, 8, 1; 76-81
    1897-8649
    2080-2145
    Pojawia się w:
    Journal of Automation Mobile Robotics and Intelligent Systems
    Dostawca treści:
    Biblioteka Nauki
    Artykuł
    Tytuł:
    Wybrane cechy jakościowe chrupek kukurydzianych z dodatkiem odtłuszczonych nasion lnu
    Selected quality characteristics of extruded corn snacks with defatted flaxseeds addition
    Autorzy:
    Wójtowicz, A.
    Pasternak, E.
    Juśko, S.
    Hodara, K.
    Kozłowicz, K.
    Powiązania:
    https://bibliotekanauki.pl/articles/8772845.pdf
    Data publikacji:
    2012
    Wydawca:
    Uniwersytet Przyrodniczy w Lublinie. Wydawnictwo Uniwersytetu Przyrodniczego w Lublinie
    Źródło:
    Acta Scientiarum Polonorum. Technica Agraria; 2012, 11, 3-4; 25-33
    1644-0684
    Pojawia się w:
    Acta Scientiarum Polonorum. Technica Agraria
    Dostawca treści:
    Biblioteka Nauki
    Artykuł
    Tytuł:
    Extrusion pretreatment of maize straw - case study for a Polish biogas plants
    Autorzy:
    Kozłowski, K.
    Lewicki, A.
    Czekała, W.
    Wójtowicz, A.
    Kupryaniuk, K.
    Dróżdż, D.
    Powiązania:
    https://bibliotekanauki.pl/articles/2082645.pdf
    Data publikacji:
    2019
    Wydawca:
    Polska Akademia Nauk. Instytut Agrofizyki PAN
    Tematy:
    maize straw
    extrusion
    methane fermentation
    biogas
    energetic potential
    Opis:
    One of the most commonly used substrates in biogas plants is maize silage, however, the application of monofermentation technology under Polish economic conditions has a tendency to rapidly bankrupt the investor. The lack of profitability of investments based on this material has encouraged investors to search for other, more economically favourable biomass sources i.e. maize straw. The aim of the research was to compare the energetic potential of untreated maize straw and extruded maize straw used for biogas production and furthermore, to determine the amount of electricity and heat generated as well as the amount of heat produced from direct combustion. The results obtained confirmed the substantial energy potential of maize straw. It has been proven that using the extrusion method as a pretreatment before the fermentation process, enables the producer to increase biogas and methane production respectively by 7.50 and 8.51%. However, the use of an extruder machine in biogas plants in Poland is economically unjustified due to its high energy consumption. Moreover, it has been shown, that the use of maize straw in the methane fermentation process enables it to generate (in Poland) a higher income than is the case of using this material in a direct combustion process.
    Źródło:
    International Agrophysics; 2019, 33, 4; 527-535
    0236-8722
    Pojawia się w:
    International Agrophysics
    Dostawca treści:
    Biblioteka Nauki
    Artykuł
    Tytuł:
    Zmiany użytkowania ziemi w trzech gminach Karpackich (Niedźwiedź, Szczawnica i Trzciana) w drugiej połowie XX wieku
    Land use change in three Carpathian communities (Niedźwiedź, Szczawnica and Trzciana) in the second part of the 20th century
    Autorzy:
    Dec, M.
    Kaszta, Ż.
    Korzeniowska, K.
    Podsada, A.
    Sobczyszyn-Żmudź, Sz.
    Wójtowicz, A.
    Zimna, E.
    Ostapowicz, K.
    Powiązania:
    https://bibliotekanauki.pl/articles/130030.pdf
    Data publikacji:
    2009
    Wydawca:
    Stowarzyszenie Geodetów Polskich
    Tematy:
    zmiany użytkowania ziemi
    zdjęcia lotnicze
    Karpaty
    aerial photography
    Carpathians
    Opis:
    Celem niniejszej pracy jest określenie kierunków zmian użytkowania ziemi w ostatnim trzydziestoleciu XX wieku, w Karpatach, na przykładzie trzech gmin (Niedźwiedź, Szczawnica i Trzciana). Materiałem źródłowym dla przeprowadzanych badań były czarno-białe zdjęcia lotnicze (lata 70.) i ortofotomapy (rok 2003). Przeprowadzone analizy wykazały wzrost powierzchni leśnej, nieużytków z obszarami porzuconymi oraz obszarów zabudowanych i infrastruktury technicznej a także spadek powierzchni obszarów użytkowanych rolniczo. Największą dynamiką zmian charakteryzowały się obszary poniżej 600-700 m n.p.m. na stokach o nachyleniach poniżej 10C.
    The aim of this paper is to analyse the main trends in land use change in the last thirty years of the 20th century in the Carpathians, based on the assessment of change in three communities: Niedźwiedź, Szczawnica and Trzciana. The research focused on two points in time; the 1970s and the year 2003. The sources of information about land use in the periods analysed period were aerial photographs (1970s) and orthophotomaps (2003). The results show an increase in forest cover, the abandonment of land and built-up areas, and a decrease in agricultural land. The most dynamic changes occurred in the areas below 600-700 m a.s.l. and on slopes below 10C.
    Źródło:
    Archiwum Fotogrametrii, Kartografii i Teledetekcji; 2009, 20; 81-98
    2083-2214
    2391-9477
    Pojawia się w:
    Archiwum Fotogrametrii, Kartografii i Teledetekcji
    Dostawca treści:
    Biblioteka Nauki
    Artykuł
    Tytuł:
    Thermal Desorption of Krypton Implanted into Silicon
    Autorzy:
    Turek, M.
    Droździel, A.
    Wójtowicz, A.
    Filiks, J.
    Pyszniak, K.
    Mączka, D.
    Yuschkevich, Y.
    Powiązania:
    https://bibliotekanauki.pl/articles/1030211.pdf
    Data publikacji:
    2017-08
    Wydawca:
    Polska Akademia Nauk. Instytut Fizyki PAN
    Tematy:
    68.43.Vx
    61.72.uf
    Opis:
    The thermal desorption spectrometry studies of krypton implanted Si samples are presented. Implantations (with the fluence 2×10¹⁶ cm¯²) were done with the energies 100, 150, and 200 keV. Additionally, a 200 keV and 100 keV Kr⁺G double implantation was performed. A sudden Kr release was observed in the ≈1100-1400 K range, most probably coming from the gas bubbles in cavities. The desorption activation energy varies from 2.5 eV (100 keV) to 0.8 (200 keV). The peak splitting suggests existence of two kinds of cavities trapping the implanted noble gas. Two Kr releases are observed for the 200 and 100 keV double-implanted samples. The peak shift of the release corresponding to 100 keV implantation could be a result of both introduced disorder and higher effective Kr concentration. The desorption activation energy is risen to ≈3.2 eV for both releases.
    Źródło:
    Acta Physica Polonica A; 2017, 132, 2; 249-253
    0587-4246
    1898-794X
    Pojawia się w:
    Acta Physica Polonica A
    Dostawca treści:
    Biblioteka Nauki
    Artykuł
    Tytuł:
    Physical properties and texture of gluten-free snacks supplemented with selected fruit additions
    Autorzy:
    Wójtowicz, A.
    Lisiecka, K.
    Mitrus, M.
    Nowak, G.
    Golian, M.
    Oniszczuk, A.
    Kasprzak, K.
    Widelska, G.
    Oniszczuk, T.
    Combrzyński, M.
    Powiązania:
    https://bibliotekanauki.pl/articles/2082641.pdf
    Data publikacji:
    2019
    Wydawca:
    Polska Akademia Nauk. Instytut Agrofizyki PAN
    Tematy:
    corn snacks
    chokeberry
    elderberry
    strawberries
    texture
    Opis:
    Extrusion-cooking is used to produce directly expanded gluten-free snacks, especially for consumers with celiac disease. The aim of the study was to evaluate the effect of various fruits type supplementation as well as the processing screw speed on the physical properties and texture of ready-toeat corn-based gluten-free snacks. Black elderberry, chokeberry and strawberry were dried and used in the amount of 5 to 20% as a corn grit replacement. The directly expanded snacks were processed with a single-screw extruder at various screw speeds (80 and 120 rpm) and tested to measure their expansion ratio, bulk density, colour profile as well as their texture profile. The results showed the various effects of adding different types and amounts of fruit on the physical properties and texture of supplemented gluten-free snacks. A higher amount of fruit resulted in a significant decrease in the expansion ratio and an increase in the bulk density of the snacks. Reduced lightness and a more pronounced red tint were observed when red fruits were added. The desired hardness of the snacks suggested that the addition of fruit should be retained below 15% of the recipe content. The screw speeds applied showed a significant effect on the expansion, bulk density and texture of the tested snacks.
    Źródło:
    International Agrophysics; 2019, 33, 4; 407-416
    0236-8722
    Pojawia się w:
    International Agrophysics
    Dostawca treści:
    Biblioteka Nauki
    Artykuł
    Tytuł:
    Thermal Desorption of Helium from Defected Silicon
    Autorzy:
    Turek, M.
    Droździel, A.
    Pyszniak, K.
    Wójtowicz, A.
    Mączka, D.
    Yuschkevich, Y.
    Vaganov, Y.
    Żuk, J.
    Powiązania:
    https://bibliotekanauki.pl/articles/1402210.pdf
    Data publikacji:
    2015-11
    Wydawca:
    Polska Akademia Nauk. Instytut Fizyki PAN
    Tematy:
    68.43.Vx
    61.72.uf
    Opis:
    The thermal desorption spectroscopy measurements of He implanted silicon samples are reported. The He implantation energy was 90 keV (at 45° tilt) while the fluence was 10¹⁶ cm¯². Additionally, the influence of Si pre-implantation (fluences in the range 10¹⁴-10¹⁶ cm¯², E=260 keV) was under investigation. The He releases from both interstitials/vacancies (β peak) and cavities (α peak or rather band consisting probably of at least two peaks) were observed. The α peak disappears for the pre-implantation fluences larger than 10¹⁵ cm¯², while β peak becomes broader and shifts toward higher temperatures. The thermal desorption spectra were collected using heating ramp rates in the range 0.3-0.7 K/s. Desorption activation energy of the β peak for different pre-implantation fluences was found using the Redhead analysis of the β peak shift. It varies from 0.97 eV for the sample that was not pre-implanted up to 1.3 eV for the sample pre-implanted with the fluence 10¹⁶ cm¯².
    Źródło:
    Acta Physica Polonica A; 2015, 128, 5; 849-852
    0587-4246
    1898-794X
    Pojawia się w:
    Acta Physica Polonica A
    Dostawca treści:
    Biblioteka Nauki
    Artykuł
    Tytuł:
    Selected properties of snacks extruded at various screw speeds supplemented with Moldavian dragonhead seed addition
    Autorzy:
    Oniszczuk, T.
    Wójtowicz, A.
    Combrzyński, M.
    Mitrus, M.
    Kupryaniuk, K.
    Matysiak, A.
    Kocira, S.
    Oniszczuk, A.
    Powiązania:
    https://bibliotekanauki.pl/articles/2082538.pdf
    Data publikacji:
    2019
    Wydawca:
    Polska Akademia Nauk. Instytut Agrofizyki PAN
    Tematy:
    snacks
    extrusion-cooking
    Moldavian dragonhead
    seeds
    physical properties
    Opis:
    The main aim of the study was to determine selected characteristics of extruded snacks supplemented with Dracocephalum moldavica L. seeds added to the recipe in amounts ranging from 5 to 20% of the basic raw material composition. The effect of the screw speed on the selected corn-based snacks characteristics has also been been studied. A single-screw extruder was employed to obtain the snacks in the form of readyto- eat extrudates. Several properties were evaluated, among them: the expansion ratio, the water absorption and solubility indices as well as pasting properties, depending on the level of the additive and the screw speeds applied. Extruded snacks supplemented with Dracocephalum moldavica L. seeds exhibited an enhanced nutritional value compared with corn snacks due to the high content of fibre, protein and ash. The addition of the seeds decreased the expansion ratio significantly. The water absorption index of the snacks decreased as the level of seed addition in the processed blends was raised, while the water solubility index was significantly affected by the variable screw speed during the processing of the supplemented snacks. The recommended level of Dracocephalum moldavica seeds in corn-based snacks should not exceed 15% due to the high nutritional value as well as the high expansion and efficient treatment intensity of the components resulting in the ready-to-eat characteristic of the supplemented snacks.
    Źródło:
    International Agrophysics; 2019, 33, 3; 363-371
    0236-8722
    Pojawia się w:
    International Agrophysics
    Dostawca treści:
    Biblioteka Nauki
    Artykuł
    Tytuł:
    A Study of the Solubility of Biodegradable Foams of Thermoplastic Starch
    Autorzy:
    Mitrus, M.
    Combrzyński, M.
    Kupryaniuk, K.
    Wójtowicz, A.
    Oniszczuk, T.
    Kręcisz, M.
    Matysiak, A.
    Smurzyńska, A.
    Mościcki, L.
    Powiązania:
    https://bibliotekanauki.pl/articles/123826.pdf
    Data publikacji:
    2016
    Wydawca:
    Polskie Towarzystwo Inżynierii Ekologicznej
    Tematy:
    foams
    biodegradable materials
    thermoplastic starch
    extrusion-cooking
    solubility
    Opis:
    The paper presents the results of a study on the water absorption capacity and solubility of biodegradable starch foams produced with single-screw extruder TS-45 with L/D=12. Two different moulding dies were used: one with a circular hole with the diameter of 3 mm and one with a ring hole with the inner diameter of 5 mm. During the extrusion process, the temperature of the cylinder ranged from 80 to 130°C and the screw speeds applied were: 100 and 130 rpm. For the application of the ring die, it was observed that regardless of the speed of the screw, the use of the raw material of higher moisture content led to the production of materials with higher solubility. As a result, the obtained materials revealed solubility at a level of 40%. The results demonstrate good solubility of the starchy fillers of the packaging, which may indicate their susceptibility to decomposition in the conditions of high ambient humidity. A statistical analysis showed a significant impact of moisture of the raw material on the WSI of starch foams used irrespective of the other parameters of the extrusion-cooking process. The raw material moisture had a significant effect on the water absorption capacity of only TPS foams produced in the ring die at the screw speed of 100 rpm.
    Źródło:
    Journal of Ecological Engineering; 2016, 17, 4; 184-189
    2299-8993
    Pojawia się w:
    Journal of Ecological Engineering
    Dostawca treści:
    Biblioteka Nauki
    Artykuł
    Tytuł:
    Effect of extrusion-cooking conditions on the pasting properties of extruded white and red bean seeds
    Autorzy:
    Mitrus, M.
    Wójtowicz, A.
    Kocira, S.
    Kasprzycka, A.
    Szparaga, A.
    Oniszczuk, T.
    Combrzyński, M.
    Kupryaniuk, K.
    Matwijczuk, A.
    Powiązania:
    https://bibliotekanauki.pl/articles/2082662.pdf
    Data publikacji:
    2020
    Wydawca:
    Polska Akademia Nauk. Instytut Agrofizyki PAN
    Tematy:
    common bean
    extrusion-cooking
    pasting
    properties
    Opis:
    The extrusion-cooking technique may be used to convert the common bean into functional food products. There is still insufficient information on the properties of extruded beans. The aim of this work was to investigate the effect of extrusioncooking conditions on the pasting properties of two cultivars of the common bean (Aura and Toska) available on the Polish market. The bean was extruded using a twin-screw extruder at variable screws speeds and different amounts of water were added directly to the barrel. The pasting properties of the obtained extrudates were measured using a Micro Visco-Amylo-Graph. The extruded beans revealed more stable viscosity characteristics than the unprocessed ones. The addition of increased amounts of water to the processed material raised the peak viscosity of both extruded bean varieties. A higher screws speed during bean processing resulted in a higher peak viscosity only in the case of the Aura cultivar. However, the decreasing value of the cold paste viscosity was observed at higher speeds. This may indicate the negative effect of the extruder’s screws speed on the gel formation ability of the extruded bean. The results showed that the extrusion-cooking process reduced the retrogradation tendency of bean paste due to starch degradation occurring during processing.
    Źródło:
    International Agrophysics; 2020, 34, 1; 25-32
    0236-8722
    Pojawia się w:
    International Agrophysics
    Dostawca treści:
    Biblioteka Nauki
    Artykuł
      Wyświetlanie 1-10 z 10

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