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    Wyświetlanie 1-5 z 5
    Tytuł:
    Wood fibreboard paraffin hydrophobization and the impact of this treatment on the board surface finishing quality
    Autorzy:
    Kudela, Josef
    Powiązania:
    https://bibliotekanauki.pl/articles/24072362.pdf
    Data publikacji:
    2019
    Wydawca:
    Szkoła Główna Gospodarstwa Wiejskiego w Warszawie. Wydawnictwo Szkoły Głównej Gospodarstwa Wiejskiego w Warszawie
    Tematy:
    fibreboards
    paraffin
    surface treatment
    coating materials
    paint drying
    thermodynamic characteristics
    Opis:
    Wood fibreboard paraffin hydrophobization and the impact of this treatment on the board surface finishing quality. The aim of this paper is to analyse the causes of surface treatment defects in commercially produced wood fibreboards (FB). The analysis of: the obtained (measured and calculated) thermodynamic characteristics and of the results of microscopic examinations demonstrated that the excessive FB hydrophobization with paraffin may cause the paraffin to release from the FB surface and to migrate into the first primer layer. For the sanded FBs, similar paraffin migration was also observed into the second primer layer. This entailed lowered drying rate for the coating materials applied on FB, lower adhesion of the coating materials to the substrate and also lower adhesion between the particular coating layers applied. At the same time, the occurring frequency of surface treatment defects increased.
    Źródło:
    Annals of Warsaw University of Life Sciences - SGGW. Forestry and Wood Technology; 2019, 107; 115--123
    1898-5912
    Pojawia się w:
    Annals of Warsaw University of Life Sciences - SGGW. Forestry and Wood Technology
    Dostawca treści:
    Biblioteka Nauki
    Artykuł
    Tytuł:
    Poprawa efektywności energetycznej budynku w aspekcie zastosowania bezinwazyjnej technologii osuszania murów z wilgoci kapilarnej – studium przypadku
    The improvement of the buildings energy efficiency regarding the use of noninvasive wall drying technology in the capillary humidity treatment
    Autorzy:
    Ksit, B.
    Nowacki, I.
    Powiązania:
    https://bibliotekanauki.pl/articles/161707.pdf
    Data publikacji:
    2017
    Wydawca:
    Polski Związek Inżynierów i Techników Budownictwa
    Tematy:
    ściana murowana
    wilgoć kapilarna
    technologia suszenia
    metoda nieinwazyjna
    metoda AQUAPOL
    właściwości termoizolacyjne
    efektywność energetyczna
    masonry wall
    capillary moisture
    drying technology
    non-invasive method
    AQUAPOL method
    thermal insulation characteristics
    energy efficiency
    Opis:
    Poprawa efektywności energetycznej budynków zabytkowych jest bardzo trudnym zagadnieniem ze względu na ograniczenia możliwości zastosowania typowych technologii termomodernizacyjnych. W budynkach zabytkowych występuje bardzo często problem zawilgocenia przegród przylegających do gruntu. Jednym z najpoważniejszych zagadnień jest ucieczka ciepła z budynków poprzez zawilgocone ściany. W artykule przedstawiono analizę wzrostu efektywności energetycznej zabytkowego budynku mieszkalnego uzyskaną na skutek osuszenia murów budynku z wilgoci kapilarnej.
    The improvement of energy efficiency in historic buildings is a very complex and difficult issue due to the usage restrictions on standard thermomodernization technologies. A very common problem in such buildings is the cavity moisture in the areas adjoining the ground. Moreover, another important matter to consider is the flight of heat through the humid walls. In the article, we are analyzing the increase of the energy efficiency in a historic dwelling-house as a result of the capillary humidity treatment.
    Źródło:
    Przegląd Budowlany; 2017, 88, 9; 83-85
    0033-2038
    Pojawia się w:
    Przegląd Budowlany
    Dostawca treści:
    Biblioteka Nauki
    Artykuł
    Tytuł:
    Influence of various drying methods on physicochemical characteristics, antioxidant activity and bioactive compounds in Centella asiatica L. leaves: a comparative study
    Autorzy:
    Mohapatra, Priyanka
    Ray, Asit
    Jena, Sudipta
    Nayak, Sanghamitra
    Mohanty, Sujata
    Powiązania:
    https://bibliotekanauki.pl/articles/16648130.pdf
    Data publikacji:
    2022
    Wydawca:
    Polska Akademia Nauk. Czasopisma i Monografie PAN
    Tematy:
    antioxidant activity
    bioactive compounds
    Centella asiatica
    color characteristics
    drying methods
    Opis:
    This comparative study aimed to evaluate the effects of different drying methods such as solar drying, shade drying (SHD), freeze drying (FD), oven drying, and microwave drying on the physicochemical properties, bioactive components, and antioxidant activity of Centella asiatica. The results showed that out of all the treated samples, FD-treated samples showed the lowest moisture content (2.4%), the lowest water activity (0.24%), and the highest rehydration ratio (5.51%). For samples treated using different drying methods, significant differences in Commission on Illumination – LAB (L *, a *, and b *) values and total color difference (E) were observed. FD-treated samples showed the minimum color change (E) and highest lightness (L*). Additionally, upon Fourier transform infrared spectral analysis, no major changes in the functional groups were observed between C. asiatica leaves processed using different drying methods. FD-treated samples showed the highest antioxidant activity followed by SHD-treated samples, as measured by 2,2-diphenyl-1-picrylhydrazyl and 2,2-azino-bis-3-ethylbenzothiazoline-6-sulphonic acid radical scavenging assays. The phenolic (chlorogenic acid, rutin, kaempferol, and quercetin) and triterpene saponin (madecassoside, asiaticoside, madecassic acid, and asiatic acid) contents of the dried samples of C. asiatica were measured using high-performance liquid chromatography, which showed that the FD method allowed for the highest retention of phenolic and triterpene saponins among the tested drying techniques. The physicochemical characteristics, antioxidant potential, and bioactive retention of the samples that underwent FD treatment were superior to those of other methods, and therefore, FD can be employed as the first-line drying technique for processing C. asiatica leaves.
    Źródło:
    BioTechnologia. Journal of Biotechnology Computational Biology and Bionanotechnology; 2022, 103, 3; 235-247
    0860-7796
    Pojawia się w:
    BioTechnologia. Journal of Biotechnology Computational Biology and Bionanotechnology
    Dostawca treści:
    Biblioteka Nauki
    Artykuł
    Tytuł:
    Drying characteristics of sultana grape fruit in microwave dryer
    Autorzy:
    Karaaslan, S.
    Ekinci, K.
    Akbolat, D.
    Powiązania:
    https://bibliotekanauki.pl/articles/101071.pdf
    Data publikacji:
    2017
    Wydawca:
    Polska Akademia Nauk. Stowarzyszenie Infrastruktura i Ekologia Terenów Wiejskich PAN
    Tematy:
    drying characteristics
    grape fruits
    microwave dryer
    mathematical modeling
    Opis:
    Drying of sultana grape fruits was studied using a microwave dryer under the laboratory environment at the Department of Agricultural Machinery and Technologies Engineering at Suleyman Demirel University. In this study, the effects of microwave drying and fan assisted microwave drying on drying time, drying ratio of grape samples were examined. Sultana grape fruits were dried by using microwave, microwave-convective combination and convective drying, respectively. The effects of microwave drying (180, 540 and 720 W); combined convective and microwave drying (180W-100ºC, 360W-100ºC and 540 W-100ºC), convective drying (100, 150, 200ºC) on drying time, drying rate of grape samples have been investigated. The drying data were applied to four different mathematical models, namely, Midilli-Kucuk, Weibull distribution, logistic and Alıbas Equation Models. The performances of these models were compared according to the coefficient of determination (R2), standard error of estimate (SEE) and residual sum of squares (RSS), between the observed and predicted moisture ratios. The drying characteristic curves were estimated against four mathematical models and the Weibull distribution was found to be the best descriptive model for all the drying experiments of thin layer grape fruit samples except for 540W-100ºC. Alıbas model equation was also found to be the best descriptive model for combined microwave and convective drying (540W-100ºC).
    Źródło:
    Infrastruktura i Ekologia Terenów Wiejskich; 2017, IV/1; 1317-1327
    1732-5587
    Pojawia się w:
    Infrastruktura i Ekologia Terenów Wiejskich
    Dostawca treści:
    Biblioteka Nauki
    Artykuł
    Tytuł:
    Comparative Study on Drying Characteristics and Quality of Apple Cubes Dried in Two Different Microwave Dryers
    Autorzy:
    Ma, Yuhe
    Tian, Xiaoju
    Wang, Yingqiang
    Zhao, Hongxia
    Song, Jialing
    Powiązania:
    https://bibliotekanauki.pl/articles/24024624.pdf
    Data publikacji:
    2023-11-28
    Wydawca:
    Instytut Rozrodu Zwierząt i Badań Żywności Polskiej Akademii Nauk w Olsztynie
    Tematy:
    diced apple
    microwave drying
    heating characteristics
    scorching rate
    texture
    color parameters
    sensory quality
    Opis:
    A rotary plate microwave dryer (RMD) and a newly-developed microwave convection coupled dryer (MCD) were used to dry apple cubes. The effects of microwave output power on drying, heating characteristics and quality attributes including scorching rate, color parameters, rehydration ratio, shrinkage, hardness, and sensory scores of the apple cubes were investigated and compared. The results showed that the microwave power required to complete drying in RMD was only 1/6 of that in MCD at the same microwave power density. Total drying time was 120, 60 and 30 min at 70, 210 and 350 W in RMD, respectively, while 160, 90, 80 and 60 min at 400; 800; 1,200; and 1,600 W in MCD, respectively. Compared with the products dried using hot air, the apple cubes dried in both dryers at the low microwave power had better rehydration capacity, less shrinkage and lower hardness as well as a* and b* value of color. Application of microwave power of over 800 W in MCD and over 210 W in RMD caused the increase in scorching rate as well as decreased the L* value and the sensory quality of the apple cubes. Microwave drying in MCD with temperature control improved the quality of the dried product. The microwave drying conditions suitable for the apple cubes were 400 W in MCD and 1,600 W in MCD with temperature control followed by 70 W in RMD; the products obtained under these three condition variants had superior or comparable quality to the products obtained upon conventional hot air-drying.
    Źródło:
    Polish Journal of Food and Nutrition Sciences; 2023, 73, 4; 367-374
    1230-0322
    2083-6007
    Pojawia się w:
    Polish Journal of Food and Nutrition Sciences
    Dostawca treści:
    Biblioteka Nauki
    Artykuł
      Wyświetlanie 1-5 z 5

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