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- Author:
- Białobrzewski, Ireneusz, et al. ; Markowski, Marek; Modrzewska, Agnieszka; Show all 3 Authors
- Source:
- Journal of food engineering 2010 v.96 no.3 pp. 380-387
- ISSN:
- 0260-8774
- Subject:
- water content; barley; fluidized beds; drying temperature; water activity; diffusivity; mass flow
- Abstract:
- ... A study was performed to observe the drying kinetics of barley dried in a spouted-bed drier and to study the influence of the shape of a kernel assumed in the model on the estimated value of effective moisture diffusivity. Significant differences were observed in the moisture diffusivities of barley between temperatures applied and it ranged from 1.39×10⁻¹⁰ m²/s at 33°C for ellipsoidal geometry to ...
- DOI:
- 10.1016/j.jfoodeng.2009.08.011
- https://doi.org/10.1016/j.jfoodeng.2009.08.011
- Author:
- Białobrzewski, Ireneusz, et al. ; Danowska-Oziewicz, Marzena; Karpińska-Tymoszczyk, Mirosława; Nalepa, Beata; Markowski, Marek; Myhan, Ryszard; Show all 6 Authors
- Source:
- Journal of food engineering 2010 v.96 no.3 pp. 394-400
- ISSN:
- 0260-8774
- Subject:
- turkey meat; breast muscle; roasting; slicing; nutritive value; thickness; dynamic programming; process control; meat quality; steaming; shrinkage; sensory evaluation
- Abstract:
- ... The objective of the present study was to perform experimental and theoretical analyses of the process of roasting turkey breast slices in a steam-convection oven with a view to determining the optimal values of temperature and steam saturation during roasting, under the assumption of a constant slice thickness. The roasting process was conducted at air temperature of 160°C, 180°C, 200°C and 220°C ...
- DOI:
- 10.1016/j.jfoodeng.2009.08.013
- https://doi.org/10.1016/j.jfoodeng.2009.08.013
- Author:
- Białobrzewski, Ireneusz, et al. ; Sadowska, Jadwiga; Jeliński, Tomasz; Markowski, Marek; Show all 4 Authors
- Source:
- Journal of food engineering 2009 v.94 no.3-4 pp. 254-259
- ISSN:
- 0260-8774
- Subject:
- viscoelasticity; mathematical models; elasticity (mechanics); viscosity; food storage; modulus of elasticity; storage quality; traditional foods; stress relaxation; low fat cheeses; viscometry; Poland
- Abstract:
- ... The present study was designed to determine the influence of fat reduction and storage time on changes in the viscoelastic properties and, separately, in the viscous and elastic properties of Dutch-type cheese, based on the results of a stress-relaxation test. Another aim was to compare two models, i.e. (I) the generalized Maxwell model and (II) the semi-empirical Maxwell model, which describe the ...
- DOI:
- 10.1016/j.jfoodeng.2009.03.015
- https://doi.org/10.1016/j.jfoodeng.2009.03.015
- Author:
- Białobrzewski, Ireneusz, et al. ; Konopka, Iwona; Markowski, Marek; Tańska, Małgorzata; Żmojda, Marta; Małkowski, Mateusz; Show all 6 Authors
- Source:
- International journal of food science & technology 2008 v.43 no.11 pp. 2047-2055
- ISSN:
- 0950-5423
- Subject:
- cultivars; malting barley; germination; energy; image analysis; malt; proanthocyanidins; spring barley; infrared radiation; air temperature; grain dryers; shrinkage; endosperm; color; carotenoids; drying
- Abstract:
- ... The impact of drying two spring barley cultivars (Mauritia and Prestige) in a spouted-bed and in infrared radiation (IR) dryers on grain dimensions, colour, pigment content, vitality and malt quality was investigated. The results indicate that the investigated drying methods led to kernel dimension changes. Kernel shrinkage was typical of spouted bed drying, while kernel expansion was observed aft ...
- DOI:
- 10.1111/j.1365-2621.2008.01820.x
- https://doi.org/10.1111/j.1365-2621.2008.01820.x