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1. Determination of the mass transfer coefficient during hot-air-drying of celery root

Author:
Bialobrzewski, I.
Source:
Journal of food engineering 2007 v.78 no.4 pp. 1388-1396
ISSN:
0260-8774
Subject:
celery; Apium graveolens var. dulce; roots; heat treatment; heat transfer; mass transfer; diffusivity; drying temperature; drying quality; dried vegetables; shrinkage; thermal conductivity; mathematical models
Abstract:
... The objective of this study was to determine the mass transfer coefficient during hot-air-drying of celery root under natural convection conditions. The shrinking of the material during drying was taken into account. The inverse problem formulation approach was applied for simultaneous determination of the mass transfer coefficient and effective moisture diffusivity. The results were compared with ...
DOI:
10.1016/j.jfoodeng.2006.01.011

2. Mass transfer in the celery slice: effects of temperature, moisture content, and density on water diffusivity

Author:
Bialobrzewski, I.,   et al.   ; Markowski, M.;     Show all 2 Author
Source:
Drying technology 2004 v.22 no.7 pp. 1777-1789
Subject:
water content; celery; dried vegetables; mass transfer; drying temperature; diffusivity; equations; mathematical models; drying
DOI:
10.1081/DRT-200025647

3. Neural modeling of relative air humidity

Author:
Bialobrzewski, I.
Source:
Computers and electronics in agriculture 2008 v.60 no.1 pp. 1-7
ISSN:
0168-1699
Subject:
estimation; relative humidity; neural networks; computer software; prediction
Abstract:
... The objective of the present study was to use artificial neural networks for the estimation and prediction of relative air humidity. Neural modeling was carried out using MATLAB and STATISTICA software. Relative air humidity was predicted with a feedforward multilayer perceptron artificial neural network with time delay. The backpropagation algorithm was used for ANN training in MATLAB. The foreca ...
DOI:
10.1016/j.compag.2007.02.009

4. The Effect of Different Level of Air Steam Saturation During Cooking in the Oven and Vacuum Storage on the Quality of Turkey Meat

Author:
Bialobrzewski, Ireneusz,   et al.   ; Karpińska-Tymoszczyk, Miroslawa; Danowska-Oziewicz, Marzena; Borowski, Jerzy;     Show all 4 Authors
Source:
Food science and technology research 2011 v.17 no.2 pp. 139-148
ISSN:
1344-6606
Subject:
air; cooked foods; cooking; cooking quality; fatty acid composition; flavor; heat treatment; juiciness; lipid peroxidation; malondialdehyde; meat processing; oxidation; saturated fatty acids; steam; storage quality; turkey meat; turkeys; unsaturated fatty acids
Abstract:
... The effect of cooking in hot air combined with steam and vacuum storage on the quality of turkey meat was studied. The use of steam during cooking decreased cooking losses of turkey meat, and at the same time caused a greater lipid oxidation. The higher rate of SH groups oxidation was found in meat heated with 20, 50 and 90% steam than in meat heated with 0% and 70% steam. Thermal processing cause ...
DOI:
10.3136/fstr.17.139