AB

Bibliografia publikacji pracowników
Państwowej Szkoły Wyższej w Białej Podlaskiej

Baza tworzona przez Bibliotekę Akademii Bialskiej im. Jana Pawła II.


Zapytanie: PANASIEWICZ MARIAN
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Nr opisu: BNPUNKTACJA MINISTERSTWALISTA FILADELFIJSKAIMPACT FACTOR70.000PUNKTACJA UWM^a009996.526^b009899.000^c009999.000^d009929.000201920192019Effect of Extraction Method and Thermosonication on Apple Juice Quality00000379630000001250AOartykuł oryginalny naukowyPUBLIKACJAPEŁNA PUBLIKACJAAAartykuł w czasopiśmie z IF (wykaz MNiSW)AFILIACJA PODANAENGhttps://www.mdpi.com/2076-3417/9/19/3977PRACA RECENZOWANA100^a2076-3417^bQ^e2076-3417^iX^jXY^kQ001518^a003^b003^c2019-09-25, 12:21^d2020-08-21, 11:03^e3521799018^f3422839136^aEffect of Extraction Method and Thermosonication on Apple Juice Quality^aApplied Sciences^a2019^bVol. 9^cissue 19^darticle number 3977^a2076-3417^a2018/2019^a10.3390/app9193977^aŻukiewicz-Sobczak, Wioletta^cy^athermosonication^aKopia dostępna w Sekcji Bibliometrii.^aFINAL_PUBLISHED^bCC-BY^cAT_PUBLICATION^eOPEN_JOURNAL^aThis paper presents the results of a study on the influence of juice extraction and thermosonication methods on the content of microorganisms in juices stored under refrigeration and in ambient temperature. It was determined that the type of extraction device used influenced the content of microorganisms in juice. The lowest total content of mesophilic microorganisms was obtained in juice extracted on a piston press, and the highest was obtained using a centrifuge. The additional purpose was to evaluate the influence of ultrasonic treatment on selected parameters of apple juice quality: cloud value, antioxidant activity, total phenolic content, flavonoid content, and anthocyanin content. The ultrasound treatment of juice from the piston press was conducted at two levels of radiated sonic power so as to obtain sublethal and lethal temperatures of the juice. It was demonstrated that only ultrasound treatment within the range of lethal temperatures was sufficient to deactivate microorganisms. It was determined that thermosonication did not influence the deterioration of chemical properties of juices, with the exception of decreased anthocyanin content. The described method enables prolongation of the shelf life of fresh apple juice under refrigeration to 168 hours (7 days).^aapple juice^aextraction methods^abioactive compounds
Autorzy: , , , 009899.000 Q 003 Vol. 9 CC-BY 009996.5262076-3417003Effect of Extraction Method and Thermosonication on Apple Juice QualityApplied Sciences20192076-34172018/201910.3390/app9193977Żukiewicz-Sobczak, WiolettathermosonicationKopia dostępna w Sekcji Bibliometrii.FINAL_PUBLISHEDThis paper presents the results of a study on the influence of juice extraction and thermosonication methods on the content of microorganisms in juices stored under refrigeration and in ambient temperature. It was determined that the type of extraction device used influenced the content of microorganisms in juice. The lowest total content of mesophilic microorganisms was obtained in juice extracted on a piston press, and the highest was obtained using a centrifuge. The additional purpose was to evaluate the influence of ultrasonic treatment on selected parameters of apple juice quality: cloud value, antioxidant activity, total phenolic content, flavonoid content, and anthocyanin content. The ultrasound treatment of juice from the piston press was conducted at two levels of radiated sonic power so as to obtain sublethal and lethal temperatures of the juice. It was demonstrated that only ultrasound treatment within the range of lethal temperatures was sufficient to deactivate microorganisms. It was determined that thermosonication did not influence the deterioration of chemical properties of juices, with the exception of decreased anthocyanin content. The described method enables prolongation of the shelf life of fresh apple juice under refrigeration to 168 hours (7 days).apple juiceextraction methodsbioactive compounds.
Tytuł pracy:
Charakterystyka formalna: nication methods on the content of microorganisms in juices stored under refrigeration and in ambient temperature. It was determined that the type of extraction device used influenced the content of microorganisms in juice. The lowest total content of mesophilic microorganisms was obtained in juice extracted on a piston press, and the highest was obtained using a centrifuge. The additional purpose was to evaluate the influence of ultrasonic treatment on selected parameters of apple juice quality: cloud value, antioxidant activity, total phenolic content, flavonoid content, and anthocyanin content. The ultrasound treatment of juice from the piston press was conducted at two levels of radiated sonic power so as to obtain sublethal and lethal temperatures of the juice. It was demonstrated that only ultrasound treatment within the range of lethal temperatures was sufficient to deactivate microorganisms. It was determined that thermosonication did not influence the deterioration of chemical properties of juices, with the exception of decreased anthocyanin content. The described method enables prolongation of the shelf life of fresh apple juice under refrigeration to 168 hours (7 days).^aapple juice^aextraction methods^abioactive compounds
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Autorzy: , , .
Tytuł czasopisma:
Tytuł monografii w innym języku: 009996.4242071-1050003Evaluation of Dust Concentration During Grinding Grain in sustainable AgricultureSustainability20192071-10502018/201910.3390/su11174572Żukiewicz-Sobczak, WiolettagrindingKopia dostępna w Sekcji Bibliometrii.FINAL_PUBLISHEDThis work analyses the organic dust concentration during a wheat grinding process which was carried out using two types of grinders: A hammer mill and a roller mill. DustTrak II aerosol moni : 009899.000 : Q : 003 : Vol. 11 : CC-BY
Seria: 009996.4242071-1050003Evaluation of Dust Concentration During Grinding Grain in sustainable AgricultureSustainability20192071-10502018/201910.3390/su11174572Żukiewicz-Sobczak, WiolettagrindingKopia dostępna w Sekcji Bibliometrii.FINAL_PUBLISHEDThis work analyses the organic dust concentration during a wheat grinding process which was carried out using two types of grinders: A hammer mill and a roller mill. DustTrak II aerosol monitor was used to measure the concentration of the dust PM10 (particles with the size smaller than 10 ľm), PM4.0, and PM1.0. An increase of the grain moisture to 14% resulted in the reduction in PM10 when grinding grain using the hammer mill. An inverse relationship was obtained when grain was ground using the roller mill. A smaller amount of the fraction below 0.1 mm was observed for larger diameter of the holes in the screen and smaller size of the working gap in the roller mill. For both mills, the obtained concentration of the PM10 fraction dust exceeded the acceptable level. To protect farmers health, it is necessary to use dust protection equipment or to modify the grinding technology by changing the grain moisture content and/or the grinding parameters.organic dustsustainable agriculture, 009899.000, Q, 003, Vol. 11, CC-BY, 009999.000, 2019-09-13, 10:00, issue 17, y, AT_PUBLICATION ; 009929.000201920192019Evaluation of Dust Concentration During Grinding Grain in sustainable Agriculture00000379280000001255AOartykuł oryginalny naukowyPUBLIKACJAPEŁNA PUBLIKACJAAAartykuł w czasopiśmie z IF (wykaz MNiSW)AFILIACJA PODANAENGhttps://www.mdpi.com/2071-1050/11/17/4572PRACA RECENZOWANA100 ; 2020-06-30, 11:37 ; article number 4572, 3521919239, OPEN_JOURNAL, 3424749102
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Nr opisu: artykuł naukowyACPartykuł w czasopiśmie polskim1.383IF^a997516^b99959940.0000040.000PUNKTACJA KBNPUNKTACJA MINISTERSTWALISTA FILADELFIJSKAIMPACT FACTOR40.000PUNKTACJA UWM^a009997.617^b009959.000^c009999.000^d009959.000201920192019Microbiological Analysis and Concentration of Organic Dust in a Herb Processing Plant00000379270000001302AOartykuł oryginalny naukowyPUBLIKACJAPEŁNA PUBLIKACJAAAartykuł w czasopiśmie z IF (wykaz MNiSW)AFILIACJA PODANAENGhttp://www.pjoes.com/Microbiological-Analysis-and-Concentration-nof-Organic-Dust-in-an-Herb-Processing,93705,0,2.htmlPRACA RECENZOWANA100^a1230-1485^bQ^e2083-5906^iX^jXY^kQ016298^a003^b003^c2019-09-13, 09:48^d2020-06-30, 11:42^e3521919291^f3424749097^aMicrobiological Analysis and Concentration of Organic Dust in a Herb Processing Plant^aPolish Journal of Environmental Studies^a2019^bVol. 28^cno. 5^dp. 3505-3511^a1230-1485^b2083-5906^a2018/2019^a10.15244/pjoes/93705^aŻukiewicz-Sobczak, Wioletta^cy^adust^aKopia dostępna w Sekcji Bibliometrii.^aFINAL_PUBLISHED^bOTHER^cBEFORE_PUBLICATION^eOPEN_JOURNAL^aIn the dust of organic plant origin the presence of micro organisms, particularly moulds and endotoxins, is recorded to have harmful effects on the human body and cause many diseases. The microbiological quality of the processed plants is largely dependent on the fragment of the plant used as raw material, since the microbial contaminants are the result of different contacts of each particular part of the plant with the external environment during cultivation and further processing. Organic dust present in the plant raw material may be varied not only in terms of microbial contamination, but also regarding the size of particles thereof. In the presented study an attempt was made to identify fungi found in the organic dust sampled in an herb processing plant located in eastern Poland. The concentrations of PM10 and PM 1.0 were determined within two production lines, and these values were then referred to the existing regulations. The mean concentration of PM10 significantly exceeded the alert level.^acontamination^amoulds^aherb industry^aenvironmentcy^adust^aKopia dostępna w Sekcji Bibliometrii.^aFINAL_PUBLISHED^bOTHER^cBEFORE_PUBLICATION^eOPEN_JOURNAL^aIn the dust of organic plant origin the presence of micro organisms, particularly moulds and endotoxins, is recorded to have harmful effects on the human body and cause many diseases. The microbiological quality of the processed plants is largely dependent on the fragment of the plant used as raw material, since the microbial contaminants are the result of different contacts of each particular part of the plant with the external environment during cultivation and further processing. Organic dust present in the plant raw material may be varied not only in terms of microbial contamination, but also regarding the size of particles thereof. In the presented study an attempt was made to identify fungi found in the organic dust sampled in an herb processing plant located in eastern Poland. The concentrations of PM10 and PM 1.0 were determined within two production lines, and these values were then referred to the existing regulations. The mean concentration of PM10 significantly exceeded the alert level.^acontamination^amoulds^aherb industry^aenvironment
Autorzy: , , 99959940.0000040.000PUNKTACJA KBNPUNKTACJA MINISTERSTWALISTA FILADELFIJSKAIMPACT FACTOR40.000PUNKTACJA UWM 009959.000 Q 003 Vol. 28 2083-5906 OTHER 997516009997.6171230-1485003Microbiological Analysis and Concentration of Organic Dust in a Herb Processing PlantPolish Journal of Environmental Studies20191230-14852018/201910.15244/pjoes/93705Żukiewicz-Sobczak, WiolettadustKopia dostępna w Sekcji Bibliometrii.FINAL_PUBLISHEDIn the dust of organic plant origin the presence of micro organisms, particularly moulds and endotoxins, is recorded to have harmful effects on the human body and cause many diseases. The microbiological quality of the processed plants is largely dependent on the fragment of the plant used as raw material, since the microbial contaminants are the result of different contacts of each particular part of the plant with the external environment during cultivation and further processing. Organic dust present in the plant raw material may be varied not only in terms of microbial contamination, but also regarding the size of particles thereof. In the presented study an attempt was made to identify fungi found in the organic dust sampled in an herb processing plant located in eastern Poland. The concentrations of PM10 and PM 1.0 were determined within two production lines, and these values were then referred to the existing regulations. The mean concentration of PM10 significantly exceeded the alert level.contaminationmouldsherb industryenvironment, 99959940.0000040.000PUNKTACJA KBNPUNKTACJA MINISTERSTWALISTA FILADELFIJSKAIMPACT FACTOR40.000PUNKTACJA UWM 009959.000 Q 003 Vol. 28 2083-5906 OTHER 997516009997.6171230-1485003Microbiological Analysis and Concentration of Organic Dust in a Herb Processing PlantPolish Journal of Environmental Studies20191230-14852018/201910.15244/pjoes/93705Żukiewicz-Sobczak, WiolettadustKopia dostępna w Sekcji Bibliometrii.FINAL_PUBLISHEDIn the dust of organic plant origin the presence of micro organisms, particularly moulds and endotoxins, is recorded to have harmful effects on the human body and cause many diseases. The microbiological quality of the processed plants is largely dependent on the fragment of the plant used as raw material, since the microbial contaminants are the result of different contacts of each particular part of the plant with the external environment during cultivation and further processing. Organic dust present in the plant raw material may be varied not only in terms of microbial contamination, but also regarding the size of particles thereof. In the presented study an attempt was made to identify fungi found in the organic dust sampled in an herb processing plant located in eastern Poland. The concentrations of PM10 and PM 1.0 were determined within two production lines, and these values were then referred to the existing regulations. The mean concentration of PM10 significantly exceeded the alert level.contaminationmouldsherb industryenvironment.
Tytuł pracy:
Tytuł czasopisma: Oryginalny artykuł naukowyACPartykuł w czasopiśmie polskim1.383IF, 99959940.0000040.000PUNKTACJA KBNPUNKTACJA MINISTERSTWALISTA FILADELFIJSKAIMPACT FACTOR40.000PUNKTACJA UWM, 009959.000, Q, 003, Vol. 28, 2083-5906, OTHER, (2083-5906) (3521919291) (OPEN_JOURNAL) , 3424749097
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Nr opisu: BLIKACJAPEŁNA PUBLIKACJAAIartykuł w innym czasopiśmie naukowymAFILIACJA PODANAENGhttp://chimie-biologie.ubm.ro/carpathian_journal/Vol_10(5)_2018.pdfPRACA RECENZOWANA100^bZ^a003^b003^c2019-10-23, 11:38^d2020-09-23, 11:02^e3520819101^f3421819137^aImpact of heat treatment on the hardness and content of anti-nutritious substances in soybean seeds^aCarpathian Journal of Food Science and Technology^a2018^bVol. 10^cnr (5)^dp. 46--52^aNumer specjalny (special issue - BEMS 2018 Conference), ukazał się w X 2019 r.^a2066-6845^b2344-5459^a2019/2020^aŻukiewicz-Sobczak, Wioletta^cy^amicronization^aKopia dostępna w Sekcji Bibliometrii.^aFINAL_PUBLISHED^bCC-BY-NC-ND^cAT_PUBLICATION^eOPEN_JOURNAL^aSoybean has a high content of anti-nutritious substances and, therefore, it should be subject to heat treatment in order to reduce harmful compounds and to increase its digestibility. Soybean seeds are used in animal nutrition as a component of compound fodder, and in dietetic food as a substitute for meat. In recent years, various soybean-based dishes gained on popularity. The process of high-intensity infrared processing (micronization) in 50 seconds raises the temperature of the raw material to 90°C. At this temperature starch gelatinization takes place, thanks to which the digestibility of seeds raises. Most often, in the production of fodder and soybean-based food, after heat treatment the reduction of average diameter or flaking process is implemented for which hardness, fragility, and seeds moisture content are among important parameters. In the present study the research was carried out on the impact of heat treatment, i.e. micronization and roasting, on soybean seeds hardness and content of anti-nutritious substances.^aroasting^asoybean^ahardness^aurease
Autorzy: , , Z 003 Vol. 10 2344-5459 CC-BY-NC-ND 003Impact of heat treatment on the hardness and content of anti-nutritious substances in soybean seedsCarpathian Journal of Food Science and Technology2018Numer specjalny (special issue - BEMS 2018 Conference), ukazał się w X 2019 r.2066-68452019/2020Żukiewicz-Sobczak, WiolettamicronizationKopia dostępna w Sekcji Bibliometrii.FINAL_PUBLISHEDSoybean has a high content of anti-nutritious substances and, therefore, it should be subject to heat treatment in order to reduce harmful compounds and to increase its digestibility. Soybean seeds are used in animal nutrition as a component of compound fodder, and in dietetic food as a substitute for meat. In recent years, various soybean-based dishes gained on popularity. The process of high-intensity infrared processing (micronization) in 50 seconds raises the temperature of the raw material to 90°C. At this temperature starch gelatinization takes place, thanks to which the digestibility of seeds raises. Most often, in the production of fodder and soybean-based food, after heat treatment the reduction of average diameter or flaking process is implemented for which hardness, fragility, and seeds moisture content are among important parameters. In the present study the research was carried out on the impact of heat treatment, i.e. micronization and roasting, on soybean seeds hardness and content of anti-nutritious substances.roastingsoybeanhardnessurease.
Tytuł pracy w innym języku: 003Impact of heat treatment on the hardness and content of anti-nutritious substances in soybean seedsCarpathian Journal of Food Science and Technology2018Numer specjalny (special issue - BEMS 2018 Conference), ukazał się w X 2019 r.2066-68452019/2020Żukiewicz-Sobczak, WiolettamicronizationKopia dostępna w Sekcji Bibliometrii.FINAL_PUBLISHEDSoybean has a high content of anti-nutritious substances and, therefore, it should be subject to heat treatment in order to reduce harmful compounds and to increase its digestibility. Soybean seeds are used in animal nutrition as a component of compound fodder, and in dietetic food as a substitute for meat. In recent years, various soybean-based dishes gained on popularity. The process of high-intensity infrared processing (micronization) in 50 seconds raises the temperature of the raw material to 90°C. At this temperature starch gelatinization takes place, thanks to which the digestibility of seeds raises. Most often, in the production of fodder and soybean-based food, after heat treatment the reduction of average diameter or flaking process is implemented for which hardness, fragility, and seeds moisture content are among important parameters. In the present study the research was carried out on the impact of heat treatment, i.e. micronization and roasting, on soybean seeds hardness and content of anti-nutritious substances.roastingsoybeanhardnessurease : Z : 003 : Vol. 10 : 2344-5459 : CC-BY-NC-ND
Szczegóły:
Oznaczenie wydania: 003Impact of heat treatment on the hardness and content of anti-nutritious substances in soybean seedsCarpathian Journal of Food Science and Technology2018Numer specjalny (special issue - BEMS 2018 Conference), ukazał się w X 2019 r.2066-68452019/2020Żukiewicz-Sobczak, WiolettamicronizationKopia dostępna w Sekcji Bibliometrii.FINAL_PUBLISHEDSoybean has a high content of anti-nutritious substances and, therefore, it should be subject to heat treatment in order to reduce harmful compounds and to increase its digestibility. Soybean seeds are used in animal nutrition as a component of compound fodder, and in dietetic food as a substitute for meat. In recent years, various soybean-based dishes gained on popularity. The process of high-intensity infrared processing (micronization) in 50 seconds raises the temperature of the raw material to 90°C. At this temperature starch gelatinization takes place, thanks to which the digestibility of seeds raises. Most often, in the production of fodder and soybean-based food, after heat treatment the reduction of average diameter or flaking process is implemented for which hardness, fragility, and seeds moisture content are among important parameters. In the present study the research was carried out on the impact of heat treatment, i.e. micronization and roasting, on soybean seeds hardness and content of anti-nutritious substances.roastingsoybeanhardness
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Słowa kluczowe ang.: 4AOartykuł oryginalny naukowyPUBLIKACJAPEŁNA PUBLIKACJAAIartykuł w innym czasopiśmie naukowymAFILIACJA PODANAENGhttp://chimie-biologie.ubm.ro/carpathian_journal/Vol_10(5)_2018.pdfPRACA RECENZOWANA100^bZ^a003^b003^c2019-10-23, 11:38^d2020-09-23, 11:02^e3520819101^f3421819137^aImpact of heat treatment on the hardness and content of anti-nutritious substances in soybean seeds^aCarpathian Journal of Food Science and Technology^a2018^bVol. 10^cnr (5)^dp. 46--52^aNumer specjalny (special issue - BEMS 2018 Conference), ukazał się w X 2019 r.^a2066-6845^b2344-5459^a2019/2020^aŻukiewicz-Sobczak, Wioletta^cy^amicronization^aKopia dostępna w Sekcji Bibliometrii.^aFINAL_PUBLISHED^bCC-BY-NC-ND^cAT_PUBLICATION^eOPEN_JOURNAL^aSoybean has a high content of anti-nutritious substances and, therefore, it should be subject to heat treatment in order to reduce harmful compounds and to increase its digestibility. Soybean seeds are used in animal nutrition as a component of compound fodder, and in dietetic food as a substitute for meat. In recent years, various soybean-based dishes gained on popularity. The process of high-intensity infrared processing (micronization) in 50 seconds raises the temperature of the raw material to 90°C. At this temperature starch gelatinization takes place, thanks to which the digestibility of seeds raises. Most often, in the production of fodder and soybean-based food, after heat treatment the reduction of average diameter or flaking process is implemented for which hardness, fragility, and seeds moisture content are among important parameters. In the present study the research was carried out on the impact of heat treatment, i.e. micronization and roasting, on soybean seeds hardness and content of anti-nutritious substances.^aroasting^asoybean^ahardness^aurease
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  • 5/7
    Nr opisu: purity of herbs. The presence of germs in food products contributes to developing alimentary infections and to the contamination of food with mycotoxins. Decontamination with ultraviolet UV-C rays is a proven way to enhance the microbiological purity of food products as radiation directly affects the structure of the nucleic acid of living organisms and destroys them without selective biocidal activity. The aim of the study was to determine the microbiological purity of selected species of herbs and assess the possibility of using UV-C radiation to increase it. The scope of work included the separation of three dimensional fractions of dried herbs such as thyme, medical cistus and stinging nettle, and then subjecting them to UV-C light and determining the total number of germs in the herbs with respect to the control sample, which consisted of untreated herbs. The tested herbs were characterised by diversified microbiological purity, depending on the species and a type of size fraction. Sterilisation of herbs with UV-C radiations allowed for increasing their microbiological purity as compared to the control sample, in the case of the fraction with the largest particle size by about 37% - thyme, 73% - cistus and 30% - nettle. The use of UV-C radiation allowed for considerable reduction of the number of germs found in the examined herbs.^aczystość mikrobiologiczna^amicrobiological purity^aZioła znajdują zastosowanie zarówno w przemyśle spożywczym jak i farmaceutycznym. Jakość produktów otrzymywanych z surowców zielarskich zależy przede wszystkim od czystości mikrobiologicznej ziół. Obecność drobnoustrojów w produktach żywnościowych przyczynia się do powstawania infekcji pokarmowych oraz skażenia mikotoksynami. Dekontaminacja przy pomocy promieni ultrafioletowych UV-C stanowi sprawdzony sposób zwiększenia czystości mikrobiologicznej produktów spożywczych, gdyż promieniowanie to bezpośrednio wpływa na strukturę kwasów nukleinowych organizmów żywych i niszczy je, przy czym nie wykazuje wybiórczej aktywności biobójczej. Celem pracy było określenie czystości mikrobiologicznej wybranych gatunków ziół i ocena możliwości wykorzystania promieniowania UV-C do jej zwiększenia. Zakres pracy obejmował rozdzielenie na trzy frakcje wymiarowe suszonych ziół takich jak tymianek pospolity, czystek lekarski i pokrzywa zwyczajna, a następnie poddanie ich działaniu promieni UV-C i określenie ogólnej liczby drobnoustrojów w ziołach w odniesieniu do próby kontrolnej, którą stanowiły zioła nie poddane obróbce. Badane zioła charakteryzowały się zróżnicowaną czystością mikrobiologiczną zależną od ich gatunku oraz rodzaju frakcji wymiarowej. Sterylizacja ziół promieniami UV-C umożliwiła zwiększenie ich czystości mikrobiologicznej w stosunku do próby kontrolnej, w przypadku frakcji o największym wymiarze cząstek odpowiednio o około 37%- tymianek pospolity, 73%- czystek lekarski i o 30%- pokrzywa zwyczajna. Zastosowanie promieniowania UV-C pozwoliło w znaczący sposób zmniejszyć ilość drobnoustrojów obecnych w badanych ziołach.^atymianek pospolity^athyme^aczystek lekarski^amedical cistus^apokrzywa zwyczajna^astinging nettle
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    Nr opisu: -27, 12:29^d2019-02-18, 10:01^e3627779010^f3528869238^aSeparation and cleaning as a main process in the sustainable farm^aFarm Machinery and Processes Management in Sustainable Agriculture^bsymposium proceedings^ced. by Edmund Lorencowicz, Jacek Uziak, Bruno Huyghebaert^aS. 290-294^aPublikacja zindeksowana w WoS w XI 2018 r.^aLublin^bDepartment of Machinery Exploitation and Management of Production Processes University of Life Sciences in Lublin^c2017^a978-83-937433-2-2^a2017/2018^a10.24326/fmpmsa.2017.52^aŻukiewicz-Sobczak, Wioletta^cy^aorganization^aKopia dostępna w Sekcji Bibliometrii^aIX International Scientific Symposium Farm Machinery and Processes Management in Sustainable Agriculture^bDepartment of Machinery Exploitation and Management of Production Processes University of Life Sciences in Lublin^aLublin^dPL^b2017.11.22^c2017.11.24^aFINAL_PUBLISHED^bCC-BY-NC^cAT_PUBLICATION^eOPEN_REPOSITORY^aThe paper presents the results of a study on evaluation of a selected group of physical properties of dry mixtures of juniper in relation to the process of their cleaning and separation using two types of cleaning separators. It has been shown that the course and the effectiveness of the process of separation of juniper berry-like cones from a dry mixture depends on the recognition of certain physical properties of the mixture as well as the type and parameters of the used separator devices. In addition, the most important geometric and dimensional characteristics of particular fractions obtained in the process of separation and cleaning of the mixture were specified.^acleaning^aseparation^asustainable farm^aphysical properties
    Autorzy: , , K 003 symposium proceedings Department of Machinery Exploitation and Management of Production Processes University of Life Sciences in Lublin Department of Machinery Exploitation and Management of Production Processes University of Life Sciences in Lublin 2017.11.22 CC-BY-NC 001Separation and cleaning as a main process in the sustainable farmFarm Machinery and Processes Management in Sustainable AgricultureS. 290-294Publikacja zindeksowana w WoS w XI 2018 r.Lublin978-83-937433-2-22017/201810.24326/fmpmsa.2017.52Żukiewicz-Sobczak, WiolettaorganizationKopia dostępna w Sekcji BibliometriiIX International Scientific Symposium Farm Machinery and Processes Management in Sustainable AgricultureLublinFINAL_PUBLISHEDThe paper presents the results of a study on evaluation of a selected group of physical properties of dry mixtures of juniper in relation to the process of their cleaning and separation using two types of cleaning separators. It has been shown that the course and the effectiveness of the process of separation of juniper berry-like cones from a dry mixture depends on the recognition of certain physical properties of the mixture as well as the type and parameters of the used separator devices. In addition, the most important geometric and dimensional characteristics of particular fractions obtained in the process of separation and cleaning of the mixture were specified.cleaningseparationsustainable farmphysical properties.
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  • ^aFarm Machinery and Processes Management in Sustainable Agriculture^bsymposium proceedings^ced. by Edmund Lorencowicz, Jacek Uziak, Bruno Huyghebaert^aS. 290-294^aPublikacja zindeksowana w WoS w XI 2018 r.^aLublin^bDepartment of Machinery Exploitation and Management of Production Processes University of Life Sciences in Lublin^c2017^a978-83-937433-2-2^a2017/2018^a10.24326/fmpmsa.2017.52^aŻukiewicz-Sobczak, Wioletta^cy^aorganization^aKopia dostępna w Sekcji Bibliometrii^aIX International Scientific Symposium Farm Machinery and Processes Management in Sustainable Agriculture^bDepartment of Machinery Exploitation and Management of Production Processes University of Life Sciences in Lublin^aLublin^dPL^b2017.11.22^c2017.11.24^aFINAL_PUBLISHED^bCC-BY-NC^cAT_PUBLICATION^eOPEN_REPOSITORY^aThe paper presents the results of a study on evaluation of a selected group of physical properties of dry mixtures of juniper in relation to the process of their cleaning and separation using two types of cleaning separators. It has been shown that the course and the effectiveness of the process of separation of juniper berry-like cones from a dry mixture depends on the recognition of certain physical properties of the mixture as well as the type and parameters of the used separator devices. In addition, the most important geometric and dimensional characteristics of particular fractions obtained in the process of separation and cleaning of the mixture were specified.^acleaning^aseparation^asustainable farm^aphysical properties


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    Index Copernicus: biorów Biblioteki PSW.^aFarm Machinery and Processes Management in Sustainable Agriculture, 7th International Scientific Symposium^aGembloux^dBE^b2015.11.25^c2015.11.27^aFINAL_PUBLISHED^bCC-BY-NC-ND^cAT_PUBLICATION^eOTHER^aThe paper presents characteristics of mixtures of soya bean extrusion process with wheat and corn and soya beans' meals with these cereals. On the Polish market, soybeans come mostly from traditional crops, for this reason its cultivation is much more expensive than soybeans derived from GM crops. Refuse soybean contains a large amount of fat that can be used as an additive enriching animal feed fat. It is however essential first soybeans processing. The extrusion process is one of the processing method refused soybean or whole soybeans as a component in extruded blends. The study used with isolated hulled and unhulled soybeans. From the analysis of the results obtained for the extrudates of mixtures with wheat and corn with addition of soya bean grains, it can be concluded that both the cutting strength and the hardness of the extrudates was higher in the case of corn compound. The greatest ratio of expansion was achieved for the extrudates of wheat and unhulled soya bean compound. The highest hardness was obtained by subjecting to extrusion a mixture of unhulled soya bean meal with corn, while introducing meal of hulled soya bean resulted in extrudates with about 70% lower hardness.^aproces wytłaczania^aextrusion process^auprawa tradycyjna^atraditional crops^auprawa roślin
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