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318 329 Prothon, F., Ahrné, L. M, Funebo, T., Kidman, S., Langton, M., Sjöholm, I. (2001) Effects of combined osmotic and microwave dehydration of apple on texture

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Progress in Agricultural Engineering Sciences
Authors:
Karina Ilona Hidas
,
Csaba Németh
,
Lien Phuong Le Nguyen
,
Anna Visy
,
Adrienn Tóth
,
László Friedrich
, and
Ildikó Csilla Nyulas-Zeke

for 168 days on the kinetics and gelation process ( Au et al., 2015 ). They found that plasma and granules participate in the irreversible texture change. Wang and his co-authors examined the gelation time of egg yolk at –18 °C. They found that egg

Open access
Progress in Agricultural Engineering Sciences
Authors:
G. Zsivanovits
,
Ts. Grancharova
,
I. Dimitrova-Dyulgerova
,
D. Ivanova
,
S. Kostadinova
, and
M. Marudova

The research presents the effect of novel edible coatings based on low molecular weight chitosan on some properties of fresh-cut melon fruits – weight loss, total soluble solids, total acidity, mechanical strength and bacteria growth. Three different compositions were used as coatings – pure chitosan, chitosan and Ca lactate and alginate/chitosan multilayers. It was shown that the additional alginate layer substantially improves the protective properties of pure chitosan coating, resulting in preservation of cell structure. Negligible negative effect on the antibacterial activity of pure chitosan is demonstrated.

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The objectives of the paper were to show that the evaporation intensity of water can be increased by the application of appropriate textile materials. The purpose was to determine the dependence of the evaporation intensity on the textile characteristics and the influence weather conditions on the evaporation intensity of different textiles. Five different textile strips of different widths and of single- and multi-layer were tested in definite experimental pots under open air conditions. The results of the experiments showed the total evaporation surface of the textiles depended on the texture material and the capillary volume of the textiles and the capillary volume had a limit at approximately V c = 1000–1200 cm3/m2. Another important result was that the relative air humidity is a main factor of the weather conditions that has principal influence on the evaporation intensity. However, the other parameters — such as temperature, solar radiation and wind speed — have only a secondary effect on the evaporation intensity of textiles.

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The acoustic response method is one of the most important dynamic methods used for assessment of the mechanical texture of different fruits and vegetables. The method is based on the mechanical excitation of the sample and the assessment of its resonant frequency. Different approaches are known for the interpretation of the vibration behavior of the samples having definite shapes. According to the most widely used interpretation, the stiffness of the sample ( s ) is dependent on the resonant frequency ( f ) and the mass ( m ) of the sample. The aim was to extend the acoustic response method to typically non-spherical samples (carrot, cucumber, etc.) to find a correct interpretation of the behavior of the sample and to introduce a stiffness coefficient suitable for characterization of the mechanical properties of a long shaped sample. According to Finite Element Modeling and experimental tests on carrot samples a close correlation was found between the resonant frequency and the effective length of the sample in a given shape range. A principally new stiffness coefficient was proposed for long shaped samples. It was found to be suitable for the characterization of the hardness of the vegetables in a wide size range.

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Koncepcióváltás a belvízgazdálkodásban: talajtani és vízminőségi kérdések

Conceptual Change in Excess Water Management: Soil and Water Quality Issues

Agrokémia és Talajtan
Authors:
Benjámin Pálffy
,
István Fekete
, and
Károly Barta

Munkánk során igyekeztünk a belvízminőséggel, annak időbeli változásaival kapcsolatos kérdéseket megválaszolni.

Az eddig vizsgált nehéz agyag talajtextúrájú algyői mintaterületről származó eredmények rávilágítanak arra, hogy tápanyagok tekintetében számottevő terhelés érheti az elvezetés során a belvizet befogadó felszíni víztestet különösen a belvízelöntés kezdeti időszakában. A terhelést kiemelten a lebegőanyaghoz kötött tápanyagformák adják, míg emellett a felszíni vízborítás kialakulását követő első napokban és hetekben jelentős, környezetvédelmi határértéket is átlépő mineralizált nitrogéntartalomra is kell számítani.

A belvizes környezet reduktív jellemzőinek erősödésével a nitrát – külső utánpótlás nélkül – hamar átalakul, míg a hőmérséklet és a biológiai aktivitás emelkedésével a lebegőanyagtartalom koagulációja és flokkulációja is jelentősen csökkenti a tápanyagterhelést.

Ezen a mintaterületen képződött belvíz öntözővízként való hasznosítását az öntözőrendszer eltömődéséhez vezető magas lebegőanyagtartalom, illetve esetenként magas vas- és mangántartalom nehezítheti jellemzően szintén a tavaszi időszakban, amikor pl. kelesztő öntözéshez használhatjuk fel a vizet a magasabb térszíneken.

Általános érvényű következtetések levonásához a kutatás későbbi szakaszában két új, eltérő talajtani és hidrológiai adottságú mintaterületre is kiterjesztjük vizsgálatunkat. A helyszíni mérésekkel párhuzamosan összeállítunk egy laboratóriumi kísérletet kiemelten a talajtényező hatásának megfigyeléséhez. Ez lehetőséget fog nyújtani arra is, hogy a tápanyagformák időbeli átalakulásáról is pontosabb képet kapjunk.

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, texture, global odour intensity, frangibility, stickiness, sweet taste intensity, general aspect. The samples were evaluated by 21 consumers, with 12 women and 9 men between the ages of 21 and 45 years. All the patterns on the unstructured scale had to be

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of 55–70 °C. The treatment time depends on the type, shape and size of the meat ( Baldwin, 2012 ). Selection of time and temperature parameters used during sous-vide cooking plays an important role on the meat texture changes due to the denaturation

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Progress in Agricultural Engineering Sciences
Authors:
Viktória Zsom-Muha
,
Lien Le Phuong Nguyen
,
László Baranyai
,
Géza Hitka
,
Zsuzsanna Horváth-Mezőfi
,
Gergő Szabó
, and
Tamás Zsom

related quality parameters were evaluated by chlorophyll fluorescence analysis and imaging, and chlorophyll content related DA-index® was also measured. Additionally, other non-destructive quality parameters as textural quality properties (acoustic

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Carrot Texture and Sweetness during Heat Treatment. Biosystems Engineering , Volume 85, Issue 2, 213–225. Baerdemaeker J. D. The Use of Visible and Near-Infrared Reflectance

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