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Bibliografia publikacji pracowników
Państwowej Szkoły Wyższej w Białej Podlaskiej

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


Zapytanie: ZAWIŚLAK KAZIMIERZ
Liczba odnalezionych rekordów: 14



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Nr opisu: a009995.749^b009899.000^c009999.000^d009929.000202020202020Compaction Process as a Concept of Press-Cake Production from Organic Waste00000392700000000980AOartykuł oryginalny naukowyPUBLIKACJAPEŁNA PUBLIKACJAAAartykuł w czasopiśmie z IF (wykaz MNiSW)AFILIACJA PODANAENGhttps://www.mdpi.com/2071-1050/12/4/1567PRACA RECENZOWANA100^a2071-1050^bQ^iX^jXY^kQ019173^a003^b003^c2020-03-12, 11:56^d2021-07-02, 11:52^e3427929083^f3324029087^aCompaction Process as a Concept of Press-Cake Production from Organic Waste^aSustainability^a2020^bVol. 12^cissue 4^darticle number 1567^aArtykuł należy do specjalnego numeru: Sustainable Production in Food and Agriculture Engineering. Wartość wskaźnika IF za 2019 r.^a2071-1050^a10.3390/su12041567^aŻukiewicz-Sobczak, Wioletta^cy^apress cakes^aFINAL_PUBLISHED^bCC-BY^cAT_PUBLICATION^eOPEN_JOURNAL^aAs a result of agri-food production large amounts of organic waste are created in the form of press cakes. Until now, they were mainly used as animal fodder and also utilized for biofuels production. No other way usage has been found yet. A large quantity of these by-products is usually discarded in open areas, which leads to potentially serious environmental problems. The rich chemical composition of these waste products makes it possible to use them for producing other food products valuable for consumers. Based on the test results obtained, it can be stated that moisture content of press cakes is varied and depends on the input material. However, appropriately composed mixtures of various waste products and a properly conducted compaction process allows for obtaining a new product with functional properties. In addition, application of honey powder and starch tablet coating creates a product of resistant to compression and cutting. Results seem to have commercial importance, as they demonstrate that properly processed by-products can be used in food preparations as dietary supplements.^acompaction^adisposal^asustainable development^amodern products
Autorzy: , , , Q 003 Vol. 12 CC-BY 2071-1050003Compaction Process as a Concept of Press-Cake Production from Organic WasteSustainability2020Artykuł należy do specjalnego numeru: Sustainable Production in Food and Agriculture Engineering. Wartość wskaźnika IF za 2019 r.2071-105010.3390/su12041567Żukiewicz-Sobczak, Wiolettapress cakesFINAL_PUBLISHEDAs a result of agri-food production large amounts of organic waste are created in the form of press cakes. Until now, they were mainly used as animal fodder and also utilized for biofuels production. No other way usage has been found yet. A large quantity of these by-products is usually discarded in open areas, which leads to potentially serious environmental problems. The rich chemical composition of these waste products makes it possible to use them for producing other food products valuable for consumers. Based on the test results obtained, it can be stated that moisture content of press cakes is varied and depends on the input material. However, appropriately composed mixtures of various waste products and a properly conducted compaction process allows for obtaining a new product with functional properties. In addition, application of honey powder and starch tablet coating creates a product of resistant to compression and cutting. Results seem to have commercial importance, as they demonstrate that properly processed by-products can be used in food preparations as dietary supplements.compactiondisposalsustainable developmentmodern products.
Tytuł pracy:
Uwagi:
Miejsce wydania: 2071-1050003Compaction Process as a Concept of Press-Cake Pro
Wydawca: Q003
Rok wydania: 2020-03-12, 11:56
Charakterystyka merytoryczna:
Język publikacji: , . Until now, they were mainly used as animal fodder and also utilized for biofuels production. No other way usage has been found yet. A large quantity of these by-products is usually discarded in open areas, which leads to potentially serious environmental problems. The rich chemical composition of these waste products makes it possible to use them for producing other food products valuable for consumers. Based on the test results obtained, it can be stated that moisture content of press cakes is varied and depends on the input material. However, appropriately composed mixtures of various waste products and a properly conducted compaction process allows for obtaining a new product with functional properties. In addition, application of honey powder and starch tablet coating creates a product of resistant to compression and cutting. Results seem to have commercial importance, as they demonstrate that properly processed by-products can be used in food preparations as dietary supplements.^acompaction^adisposal^asustainable development^amodern products
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Autorzy: , , , Sławomir Oryginalny artykuł naukowyACZartykuł w czasopiśmie zagranicznym8.001IF 998599140.0000140.000PUNKTACJA KBNPUNKTACJA MINISTERSTWALISTA FILADELFIJSKAIMPACT FACTOR140.000PUNKTACJA UWM 009859.000 Q 003 Vol. 145 CC-BY Obidzińskioriginal-article990899009990.9990960-1481003The use of lignocellulosic waste in the production of pellets for energy purposesRenewable Energy20200960-14812019/202010.1016/j.renene.2019.06.051Żukiewicz-Sobczak, WiolettabiopelletsKopia dostępna w Sekcji Bibliometrii.FINAL_PUBLISHEDWorldwide the search for new raw materials that are suitable for the production of energy pellets is increasing. Each new raw material undergoes evaluation through various analytical processes and quality assessments before being considered for use as energy pellet. In recent times, the raw materials such as agricultural, forestry, and food waste, as well as the surpluses originating from the agri-food production have become very popular for the production of energy pellets. In this study, we evaluated the feasibility of using lignocellulosic raw materials such as chamomile waste, birch sawdust, pea waste, and soybean waste for the production of pellets. In this study, we focused on the production of thermal energy from pellets by assessing the pellets in accordance with the required standards. The results have shown that lignocellulosic raw materials can be used to produce good quality energy pellets. The proportion of individual raw materials determines the individual strength characteristics of pellets and the suitability of pellets to produce thermal energy.processingutilizationbioenergy.
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Słowa kluczowe: K^sWIOLETTA^u^tZakład Dietetyki^qŻukiewicz-Sobczak W^w1393137^x0000016914^zŻukiewicz-Sobczak Wioletta^aObidziński
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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
    Charakterystyka merytoryczna:
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    Praca recenzowana
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    Autorzy: , , Q 003 Vol. 21 1506-218X003Movement of Chemical Elements in Ash on the Example of a Process of Combustion Corn Straw Briquettes in a Low Power BoilerPrzemieszczanie się pierwiastków w popiele na przykładzie procesu spalania brykietów ze słomy kukurydzianej w kotle małej mocyRocznik Ochrona Środowiska20191506-218XŻukiewicz-Sobczak, WiolettabiomasabiomassKopia dostępna w Sekcji Bibliometrii.In Poland, the use of plant biomass for energy purposes is gaining importance. At the same time, the popularity of dendromass, despite changes in regulations increasing its supply for energy purposes, promotes an increased interest in a biomass of agricultural origin. This trend is associated not only with professional energy industry, but also depends on the increase in demand for different assortments of solid biofuels in single-family housing or municipal buildings, where coal boilers are replaced by modern heating devices powered by a biomass under the "anti-smog" program. Biomass combustion is treated as a process neutral to the environment through the prism of CO2 emissions. However, under certain conditions, the combustion of biofuels in individual heating systems can cause serious risks on the local scale for the environment and human health. The aim of the study was to assess the migration of elements in the ash during the burning process of maize straw briquettes in the low power boiler in the aspect of their impact on the natural environment, taking into account the directions and potential for the potential management of ashes. In the test conditions, the fuel used in the form of briquettes from maize straw does not differ from other fuels of this type. The combustion criteria adopted during the tests, whose characteristic feature was the use of a grate combustion system with fuel ignition from below and distribution of air under the grate, at minimum content O2, was acceptable in the scope of CO emissions for this type of boiler, falling into 3rd class according to the standard PN-EN 303-5: 2012. The burning of the gas components, Q 003 Vol. 21 1506-218X003Movement of Chemical Elements in Ash on the Example of a Process of Combustion Corn Straw Briquettes in a Low Power BoilerPrzemieszczanie się pierwiastków w popiele na przykładzie procesu spalania brykietów ze słomy kukurydzianej w kotle małej mocyRocznik Ochrona Środowiska20191506-218XŻukiewicz-Sobczak, WiolettabiomasabiomassKopia dostępna w Sekcji Bibliometrii.In Poland, the use of plant biomass for energy purposes is gaining importance. At the same time, the popularity of dendromass, despite changes in regulations increasing its supply for energy purposes, promotes an increased interest in a biomass of agricultural origin. This trend is associated not only with professional energy industry, but also depends on the increase in demand for different assortments of solid biofuels in single-family housing or municipal buildings, where coal boilers are replaced by modern heating devices powered by a biomass under the "anti-smog" program. Biomass combustion is treated as a process neutral to the environment through the prism of CO2 emissions. However, under certain conditions, the combustion of biofuels in individual heating systems can cause serious risks on the local scale for the environment and human health. The aim of the study was to assess the migration of elements in the ash during the burning process of maize straw briquettes in the low power boiler in the aspect of their impact on the natural environment, taking into account the directions and potential for the potential management of ashes. In the test conditions, the fuel used in the form of briquettes from maize straw does not differ from other fuels of this type. The combustion criteria adopted during the tests, whose characteristic feature was the use of a grate combustion system with fuel ignition from below and distribution of air under the grate, at minimum content O2, was acceptable in the scope of CO emissions for this type of boiler, falling into 3rd class according to the standard PN-EN 303-5: 2012. The burning of the gas components CO, NO and SO2 is significantly affected by combustion technology, combustion conditions and nitrogen content in the fuel. Choosing to bu.
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    Praca recenzowana
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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
    Punktacja ministerstwa:
    Praca recenzowana
    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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  • 7/14
    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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    8/14
    Nr opisu: 627779019^f3528869223^aConcept of using fruit pomace on sustainable farms^aFarm Machinery and Processes Management in Sustainable Agriculture^bsymposium proceedings^ced. by Edmund Lorencowicz, Jacek Uziak, Bruno Huyghebaert^aS. 192-197^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.2017.35^aŻukiewicz-Sobczak, Wioletta^cy^asustainable farms^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 possibility of using fruit pomace as the management of poor products on sustainable farms. Processing of raw materials in the fruit and vegetable industry involves generation of manufacturing waste, of which pomace that may be processed in different ways, constitutes the highest share. Pomace is most commonly used as fuel in biogas plants, or as feed additives. Despite its high microbial instability, pomace is a great source of numerous bioactive substances.Therefore, it may be used alternatively in the production of granulated fruit and herbal teas.The aim of this paper was to assess the possibility of using fruit pomace in the production of granulated teas with addition of Melissa officinalis. Material used in the study was the agglomeration of dried and fragmented black chokeberry and apple pomace blended with Melissa officinalis. Prepared granules were used to make infusions for which the total polyphenol content, antioxidant activity and sediment amount were determined.^aagglomeration^aantioxidant activity^apolyphenols^apomacepossibility of using fruit pomace as the management of poor products on sustainable farms. Processing of raw materials in the fruit and vegetable industry involves generation of manufacturing waste, of which pomace that may be processed in different ways, constitutes the highest share. Pomace is most commonly used as fuel in biogas plants, or as feed additives. Despite its high microbial instability, pomace is a great source of numerous bioactive substances.Therefore, it may be used alternatively in the production of granulated fruit and herbal teas.The aim of this paper was to assess the possibility of using fruit pomace in the production of granulated teas with addition of Melissa officinalis. Material used in the study was the agglomeration of dried and fragmented black chokeberry and apple pomace blended with Melissa officinalis. Prepared granules were used to make infusions for which the total polyphenol content, antioxidant activity and sediment amount were determined.^aagglomeration^aantioxidant activity^apolyphenols^apomace
    Autorzy: , , 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 Concept of using fruit pomace on sustainable farmsFarm Machinery and Processes Management in Sustainable AgricultureS. 192-197Publikacja zindeksowana w WoS w XI 2018 r.Lublin978-83-937433-2-22017/201810.24326/fmpmsa.2017.35Żukiewicz-Sobczak, Wiolettasustainable farmsKopia dostępna w Sekcji BibliometriiIX International Scientific Symposium Farm Machinery and Processes Management in Sustainable AgricultureLublinFINAL_PUBLISHEDThe paper presents the possibility of using fruit pomace as the management of poor products on sustainable farms. Processing of raw materials in the fruit and vegetable industry involves generation of manufacturing waste, of which pomace that may be processed in different ways, constitutes the highest share. Pomace is most commonly used as fuel in biogas plants, or as feed additives. Despite its high microbial instability, pomace is a great source of numerous bioactive substances.Therefore, it may be used alternatively in the production of granulated fruit and herbal teas.The aim of this paper was to assess the possibility of using fruit pomace in the production of granulated teas with addition of Melissa officinalis. Material used in the study was the agglomeration of dried and fragmented black chokeberry and apple pomace blended with Melissa officinalis. Prepared granules were used to make infusions for which the total polyphenol content, antioxidant activity and sediment amount were determined.agglomerationantioxidant activitypolyphenolspomace.
    Tytuł monografii: S. 192-197Publikacja zindeksowana w WoS w XI 2018 r.Lublin978-83-937433-2-22017/201810.24326/fmpmsa.2017.35Żukiewicz-Sobczak, Wiolettasustainable farmsKopia dostępna w Sekcji BibliometriiIX International Scientific Symposium Farm Machinery and Processes Management in Sustainable AgricultureLublinFINAL_PUBLISHEDThe paper presents the possibility of using fruit pomace as the management of poor products on sustainable farms. Processing of raw materials in the fruit and vegetable industry involves generation of manufacturing waste, of which pomace that may be processed in different ways, constitutes the highest share. Pomace is most commonly used as fuel in biogas plants, or as feed additives. Despite its high microbial instability, pomace is a great source of numerous bioactive substances.Therefore, it may be used alternatively in the production of granulated fruit and herbal teas.The aim of this paper was to assess the possibility of using fruit pomace in the production of granulated teas with addition of Melissa officinalis. Material used in the study was the agglomeration of dried and fragmented black chokeberry and apple pomace blended with Melissa officinalis. Prepared granules were used to make infusions for which the total polyphenol content, antioxidant activity and sediment amount were determined.agglomerationantioxidant activitypolyphenolspomace : 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, OPEN_REPOSITORY / ed. by Edmund Lorencowicz, Jacek Uziak, Bruno Huyghebaert / 2017 / y / 2017.11.24 / AT_PUBLICATION
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    Charakterystyka formalna: 0^bK^iX^jXY^a001^b003^c2018-03-27, 12:20^d2019-02-18, 10:16^e3627779019^f3528869223^aConcept of using fruit pomace on sustainable farms^aFarm Machinery and Processes Management in Sustainable Agriculture^bsymposium proceedings^ced. by Edmund Lorencowicz, Jacek Uziak, Bruno Huyghebaert^aS. 192-197^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.2017.35^aŻukiewicz-Sobczak, Wioletta^cy^asustainable farms^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 possibility of using fruit pomace as the management of poor products on sustainable farms. Processing of raw materials in the fruit and vegetable industry involves generation of manufacturing waste, of which pomace that may be processed in different ways, constitutes the highest share. Pomace is most commonly used as fuel in biogas plants, or as feed additives. Despite its high microbial instability, pomace is a great source of numerous bioactive substances.Therefore, it may be used alternatively in the production of granulated fruit and herbal teas.The aim of this paper was to assess the possibility of using fruit pomace in the production of granulated teas with addition of Melissa officinalis. Material used in the study was the agglomeration of dried and fragmented black chokeberry and apple pomace blended with Melissa officinalis. Prepared granules were used to make infusions for which the total polyphenol content, antioxidant activity and sediment amount were determined.^aagglomeration^aantioxidant activity^apolyphenols^apomace
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    Język publikacji: , sing fruit pomace as the management of poor products on sustainable farms. Processing of raw materials in the fruit and vegetable industry involves generation of manufacturing waste, of which pomace that may be processed in different ways, constitutes the highest share. Pomace is most commonly used as fuel in biogas plants, or as feed additives. Despite its high microbial instability, pomace is a great source of numerous bioactive substances.Therefore, it may be used alternatively in the production of granulated fruit and herbal teas.The aim of this paper was to assess the possibility of using fruit pomace in the production of granulated teas with addition of Melissa officinalis. Material used in the study was the agglomeration of dried and fragmented black chokeberry and apple pomace blended with Melissa officinalis. Prepared granules were used to make infusions for which the total polyphenol content, antioxidant activity and sediment amount were determined.^aagglomeration^aantioxidant activity^apolyphenols^apomace
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    Index Copernicus: esents the possibility of using fruit pomace as the management of poor products on sustainable farms. Processing of raw materials in the fruit and vegetable industry involves generation of manufacturing waste, of which pomace that may be processed in different ways, constitutes the highest share. Pomace is most commonly used as fuel in biogas plants, or as feed additives. Despite its high microbial instability, pomace is a great source of numerous bioactive substances.Therefore, it may be used alternatively in the production of granulated fruit and herbal teas.The aim of this paper was to assess the possibility of using fruit pomace in the production of granulated teas with addition of Melissa officinalis. Material used in the study was the agglomeration of dried and fragmented black chokeberry and apple pomace blended with Melissa officinalis. Prepared granules were used to make infusions for which the total polyphenol content, antioxidant activity and sediment amount were determined.^aagglomeration^aantioxidant activity^apolyphenols^apomace
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  • DOI:

    9/14
    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


    10/14
    Nr opisu: e drying course by menas of regression method00000331540000002295AOartykuł oryginalny naukowyPUBLIKACJAPEŁNA PUBLIKACJAABartykuł w czasopiśmie bez IF (wykaz MNiSW)AFILIACJA PODANAENGhttp://collbiom.up.lublin.pl/pdfview.aspx?tom=46&strona=15PRACA RECENZOWANA100^a1896-7701^bB^fB^gABC^hABC^iX^jXY^a003^b003^c2017-01-02, 13:08^d2017-02-17, 08:29^e3730028931^f3728879410^aComparison of parmesan cheese drying course by menas of regression method^aColloquium Biometricum^a2016^bT. 46^ds. 15--29^aOd 2016 r. zmiana numeru ISSN na 2450-8241.^a1896-7701^a2016/2017^aŻukiewicz-Sobczak, Wioletta^cy^alinear regression^aKopia dostępna w Sekcji Bibliometrii.^aFINAL_PUBLISHED^bOTHER^cAT_PUBLICATION^eOPEN_JOURNAL^aThe aim of the article is to compare regression lines which describe relations between the inverse of water content in cheese and time of drying. Each line involves one of the combinations of Parmesan's type cheese piece sizes (4 mm, 6 mm) and drying temperatures (30°C and 50°C) and piece size of 8 mm dried in 50°C. Regression lines were compared for five combinations of piece sizes and drying temperatures. The duration of the drying process was ten hours. Regression coefficients in the equations were compared using partial F-test. Multiple pair comparisons were examined by means of SimReg procedure. The latter method allowed to identify pairs of significantly different regression equations as well as pairs of equations that do not differ significantly. A similar analysis was performed for the observations regarding the second drying period (from 5th to 10th hour of drying). In addition to the aforementioned methods also the procedure of determining groups of mutually parallel straight lines was used. The application of that method enabled the division of five equations into two groups.^aWesołowska-Janczarek, Mirosława^cy^ahypothesis testing^amultiple comparisons^aconfidence bands^acheese^aconvection drying
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    Słowa kluczowe ang.: a^pDomagała Dorota^rDomagała^sDorota^u^t^qDomagała D^w^x0000024410^zDomagała Dorota^aGrochowicz
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    11/14
    Autorzy: , .
    Tytuł równoległy:
    Szczegóły: 1332-9049003The assessment of microbiological purity of selected components of animal feeds and mixtures which underwent thermal processingOcena czystości mikrobiologicznej wybranych komponentów pasz i mieszanek poddanych obróbce termicznejJournal of Central European Agriculture20161332-90492016/201710.5513/JCEA01/17.2.1706Żukiewicz-Sobczak, Wiolettabakterieanimal feedsKopia dostępna w Sekcji Bibliometrii.FINAL_PUBLISHEDMicroorganisms which contaminate animal feeds pose a threat not only to animals but also indirectly to humans through their consumption of products of animal origin. The aim of the present study was to assess microbiological cleanness of selected resources and ready-made feed mixtures before and after thermal processing. The results indicated that the most bacteriologically contaminated resources were oats (Avena sativa), wheat middlings, wheat (Triticum vulgare), and poultry feed mixture KDKA F35%. The least contaminated were maize (Zea) and Prowit - feed mixture for livestock. The examined feed resources were contaminated with moulds, among which dominated: Aspergillus and Penicillium. The findings of bacteriological and mycological contamination assure instead of allow stating that thermal processing limits microbiological contamination of animal feeds. In order to protect the health of animals as well as consumers it seems advisable to seek new methods of thermal processing in the production of animal feeds to provide their high quality and safety.czystość mikrobiologicznabacteriaMikroorganizmy zanieczyszczające pasze stanowią zagrożenia zarówno dla zwierząt, ale także pośrednio dla ludzi poprzez spożywanie produktów pochodzenia zwierzęcego. Celem niniejszej pracy była ocena czystości mikrobiologicznej wybranych surowców oraz gotowych mieszanek paszowych przed oraz po obróbce termicznej. Z przeprowadzonych badań wynika, że najbardziej zanieczyszczonymi bakteriologicznie surowcami był owies, śruta pszenna, pszenica oraz mieszanka paszowa dla drobiu KDKA F35%. Najmniej zaniczyszczeń posiadała kukurydza oraz mieszanka dla trzody Prowit. Badane surowce paszowe zanieczyszczone plesniami, wśród których dominowąły rodzaje: Aspergillus i Penicillium. Uzyskane wyniki badań zanieczyszczenia bakteriologicznego i mykologicznego pozwalają stwierdzić iż proces obróbki termicznej ogranicza zanieczyszczenia mikrobiologiczne pasz. W celu ochrony zdrowia zwierząt oraz konsumentów wydaje się być wskazane poszukiwanie nowych metod obróbki termicznej w produkcji pasz, aby zapewniać im wysoką jakość i bezpieczeństwo.obróbka termicznamicrobiologiocal puritypaszethermal processingpleśnie, B, 003, Vol. 17, CC-BY-ND, 2017-01-02, 12:46, no. 2, y, AT_PUBLICATION, 2017-01-02, 12:47, p. 303--3143730028993OPEN_JOURNAL
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    Słowa kluczowe ang.: _en...%20after%20review.pdfPRACA RECENZOWANA100^a1332-9049^bB^fB^gABC^hABC^iX^jXY^a003^b003^c2017-01-02, 12:46^d2017-01-02, 12:47^e3730028993^f3730028992^aThe assessment of microbiological purity of selected components of animal feeds and mixtures which underwent thermal processing^aOcena czystości mikrobiologicznej wybranych komponentów pasz i mieszanek poddanych obróbce termicznej^aJournal of Central European Agriculture^a2016^bVol. 17^cno. 2^dp. 303--314^a1332-9049^a2016/2017^a10.5513/JCEA01/17.2.1706^aŻukiewicz-Sobczak, Wioletta^cy^abakterie^aanimal feeds^aKopia dostępna w Sekcji Bibliometrii.^aFINAL_PUBLISHED^bCC-BY-ND^cAT_PUBLICATION^eOPEN_JOURNAL^aMicroorganisms which contaminate animal feeds pose a threat not only to animals but also indirectly to humans through their consumption of products of animal origin. The aim of the present study was to assess microbiological cleanness of selected resources and ready-made feed mixtures before and after thermal processing. The results indicated that the most bacteriologically contaminated resources were oats (Avena sativa), wheat middlings, wheat (Triticum vulgare), and poultry feed mixture KDKA F35%. The least contaminated were maize (Zea) and Prowit - feed mixture for livestock. The examined feed resources were contaminated with moulds, among which dominated: Aspergillus and Penicillium. The findings of bacteriological and mycological contamination assure instead of allow stating that thermal processing limits microbiological contamination of animal feeds. In order to protect the health of animals as well as consumers it seems advisable to seek new methods of thermal processing in the production of animal feeds to provide their high quality and safety.^aczystość mikrobiologiczna^abacteria^aMikroorganizmy zanieczyszczające pasze stanowią zagrożenia zarówno dla zwierząt, ale także pośrednio dla ludzi poprzez spożywanie produktów pochodzenia zwierzęcego. Celem niniejszej pracy była ocena czystości mikrobiologicznej wybranych surowców oraz gotowych mieszanek paszowych przed oraz po obróbce termicznej. Z przeprowadzonych badań wynika, że najbardziej zanieczyszczonymi bakteriologicznie surowcami był owies, śruta pszenna, pszenica oraz mieszanka paszowa dla drobiu KDKA F35%. Najmniej zaniczyszczeń posiadała kukurydza oraz mieszan
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  • l cleanness of selected resources and ready-made feed mixtures before and after thermal processing. The results indicated that the most bacteriologically contaminated resources were oats (Avena sativa), wheat middlings, wheat (Triticum vulgare), and poultry feed mixture KDKA F35%. The least contaminated were maize (Zea) and Prowit - feed mixture for livestock. The examined feed resources were contaminated with moulds, among which dominated: Aspergillus and Penicillium. The findings of bacteriological and mycological contamination assure instead of allow stating that thermal processing limits microbiological contamination of animal feeds. In order to protect the health of animals as well as consumers it seems advisable to seek new methods of thermal processing in the production of animal feeds to provide their high quality and safety.^aczystość mikrobiologiczna^abacteria^aMikroorganizmy zanieczyszczające pasze stanowią zagrożenia zarówno dla zwierząt, ale także pośrednio dla ludzi poprzez spożywanie produktów pochodzenia zwierzęcego. Celem niniejszej pracy była ocena czystości mikrobiologicznej wybranych surowców oraz gotowych mieszanek paszowych przed oraz po obróbce termicznej. Z przeprowadzonych badań wynika, że najbardziej zanieczyszczonymi bakteriologicznie surowcami był owies, śruta pszenna, pszenica oraz mieszanka paszowa dla drobiu KDKA F35%. Najmniej zaniczyszczeń posiadała kukurydza oraz mieszanka dla trzody Prowit. Badane surowce paszowe zanieczyszczone plesniami, wśród których dominowąły rodzaje: Aspergillus i Penicillium. Uzyskane wyniki badań zanieczyszczenia bakteriologicznego i mykologicznego pozwalają stwierdzić iż proces obróbki termicznej ogranicza zanieczyszczenia mikrobiologiczne pasz. W celu ochrony zdrowia zwierząt oraz konsumentów wydaje się być wskazane poszukiwanie nowych metod obróbki termicznej w produkcji pasz, aby zapewniać im wysoką jakość i bezpieczeństwo.^aobróbka termiczna^amicrobiologiocal purity^apasze^athermal processing^apleśnie



    12/14
    Nr opisu:
    Autorzy: , , .
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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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    Słowa kluczowe ang.: 20152015Ocena zawartości rozpuszczalnych szczawianów w granulowanych herbatkach ziołowych00000315120000002799AOartykuł oryginalny naukowyPUBLIKACJAPEŁNA PUBLIKACJAABartykuł w czasopiśmie bez IF (wykaz MNiSW)AFILIACJA PODANAPOLhttp://www.zppnr.sggw.pl/583-11.pdfPRACA RECENZOWANA100^a0084-5477^bB^fB^gABC^hABC^iX^jXY^a003^b003^c2016-02-19, 12:05^d2016-02-24, 09:44^e3828859034^f3828809295^aOcena zawartości rozpuszczalnych szczawianów w granulowanych herbatkach ziołowych^aZeszyty Problemowe Postępów Nauk Rolniczych^a2015^cnr 583^ds. 107--114^a0084-5477^a2015/2016^aŻukiewicz-Sobczak, Wioletta^cy^akwas szczawiowy^aKopia dostępna w Dziale Gromadzenia, Opracowania i Kontroli Zbiorów Biblioteki PSW.^aFINAL_PUBLISHED^bOTHER^cAFTER_PUBLICATION^d6^eOPEN_JOURNAL^aCelem pracy było porównanie zawartości rozpuszczalnych szczawianów w ziołowych herbatkach wytworzonych w procesie aglomeracji bezciśnieniowej pylistych frakcji ziół i herbatkach dostępnych na rynku. W sporządzonych naparach oznaczano zawartość rozpuszczalnych szczawianów metodą manganianometryczną. Najmniejszą zawartość szczawianów wykazywały napary z rumianku, a największą herbatki z melisy. Zawartość szczawianów w handlowych herbatkach ziołowych wynosiła dla rumianku 8,7 mgˇ100 g-1, dla szałwii 11,55 mgˇ100 g-1 i dla melisy 13,95 mgˇ100 g-1 s.m. produktu. W naparach przygotowanych z granulek o wymiarze 1-2 mm wykryto od 11,55 do 34,05 mgˇ100 g-1 s.m. szczawianów. Herbatki z granulek o mniejszym rozmiarze zawierały większą ilość szczawianów. Największą zawartość tych związków stwierdzono w naparach z granulek melisy o wymiarze mniejszych od 1 mm. Uzyskane wyniki pozwalają stwierdzić, że herbatki otrzymane z granulowanych pyłów ziołowych nie stanowią zagrożenia dla zdrowia z powodu zawartych w nich szczawianów i mogą zostać wykorzystane jako alternatywny sposób zagospodarowania pylistych frakcji zielarskich.^aszczawiany^aHerbs are natural and safe agents for treatment of many illnesses. Herbal preparations are prepared from fresh or dried suitably comminuted plants and can be used internally and externally. They help to maintain good health and generally strengthen the body. It should be remembered that, in addition valuable ingredients herbs may contain anti-nutritive substances such as oxalates. Excessive consumption of these substances can cause many ailments associated with impaired calcium balance in t
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    Nr opisu: 7--14^a2450-5927^b2450-5722^a2015/2016^a10.5114/jhi.2015.56820^aŻukiewicz-Sobczak, Wioletta^cy^achitozan^afungal chitosan^aKopia dostępna w Dziale Gromadzenia, Opracowania i Kontroli Zbiorów Biblioteki PSW.^aFINAL_PUBLISHED^bCC-BY-NC-SA^cAT_PUBLICATION^eOPEN_JOURNAL^aIn the paper we compared herein chemical properties of the fungal chitosan prepared according to the own method and the commonly used chitosan made from the crustaceous. The assessment included such parameters as: ash, fiber, fat, Na, K, Ca and Mg content. Inorganic phosphates, molecular weight and deacetylation degree were also determined. Based on these results a number of differences between substances was identified. The differences are related to varied structure that is due to different methods of two types of chitosan production. The difference in viscosity was the most pronounced parameter. It has been proved the viscosity of fungal chitosan was 5 times lower compared to crustaceous chitosan. The fungal chitosan was characterized with higher deacetylation degree (DD) than crustaceous chitosan. The deacetylation process has significant influence on the structure and chemical parameters of the chitosan. The chemical elements content was differentiation. Relatively low concentration of sodium was identified in the fungal chitosan. However, it contained high levels of nitrogen, fiber and fat when compared to the crustaceous chitosan.^aZagórski, Jerzy^cy^agrzyby^acrustaceous^askorupiaki^aviscosity
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    Tytuł równoległy: Wojtyłaoriginal-article998899009999.000003Physical and chemical properties comparison of fungal and crustaceous chitosanJournal of Health Inequalities20152450-59272015/201610.5114/jhi.2015.56820Żukiewicz-Sobczak, Wiolettachitozanfungal chitosanKopia dostępna w Dziale Gromadzenia, Opracowania i Kontroli Zbiorów Biblioteki PSW.FINAL_PUBLISHEDIn the paper we compared herein chemical properties of the fungal chitosan prepared according to the own method and the commonly used chitosan made from the crustaceous. The assessment included such parameters as: ash, fiber, fat, Na, K, Ca and Mg content. Inorganic phosphates, molecular weight and deacetylation degree were also determined. Based on these results a number of differences between substances was identified. The differences are related to varied structure that is due to different methods of two types of chitosan production. The difference in viscosity was the most pronounced parameter. It has been proved the viscosity of fungal chitosan was 5 times lower compared to crustaceous chitosan. The fungal chitosan was characterized with higher deacetylation degree (DD) than crustaceous chitosan. The deacetylation process has significant influence on the structure and chemical parameters of the chitosan. The chemical elements content was differentiation. Relatively low co : Andrzej : Oryginalny artykuł naukowyACPartykuł w czasopiśmie polskim : 999999 : 009999.000 : Z : 003 : Vol. 1 : 2450-5722 : CC-BY-NC-SA
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