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J. , Field J.P. , Felix O. , Corral-Avitia A.Y. , Saez A.E. , Betterton E.A. , 2014 . Effect of wind speed and relative humidity on atmospheric dust concentrations in semi-arid climates . Sci. Total Environ. 487 . 82 - 90

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Progress in Agricultural Engineering Sciences
Authors: Tamás Zsom, Viktória Zsom-Muha, Lien Phuong Le Nguyen, Dávid Nagy, Géza Hitka, Petra Polgári, and László Baranyai

. Average relative humidity was 65 ± 5 and 75 ± 5% for 2.5 ± 0.5 and 5 ± 0.5 °C, respectively. Control samples were stored for 1 week at 10 ± 0.5 °C (average relative humidity 85 ± 5%). After one week of cold storage, all samples were placed to ambient shelf

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droplet. From the slope of the temperature rise and the thermodynamic properties of the slurry the drying velocity in the FRP can be calculated. The drying air is controlled in terms of temperature, relative humidity and velocity. Thus, the complete

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cakes, stored at standard conditions (temperature of 18 °C and 75% relative humidity), were investigated up to the sixth day after the production date according to standard requirements (Bulgarian State Standard 4636-82, clause 6.4.2.3). Longer storage

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hours room temperature, 3 hours room temperature. The temperature and the relative humidity were 8.7 ± 0.6 °C and 51.1 ± 9.7 RH% in the refrigerator and 28.1 ± 0.3 °C and 28.4 ± 0.7 RH% in the measuring room. The solid cubes were measured with Texture

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Progress in Agricultural Engineering Sciences
Authors: Mai Sao Dam, Lien Le Phuong Nguyen, Tamás Zsom, Géza Hitka, Ildikó Csilla Zeke, and László Friedrich

, put on the plastic tray without packaging, served as control. After packaging, all groups were stored at 5 ± 0.5 °C and relative humidity (RH) of 85–90% for 12 days. Measurements Measurements were carried out on day 0 (before packaging), 4th, 8th, and

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Karoui, R., Schoonheydt, R., Decuypere, E., Nicolai, B., De Baerdemaeker, J. (2007) Frontface fluorescence spectroscopy as a tool for the assessment of egg freshness during storage at a temperature of 12.2 °C and 87% relative humidity. Analytical

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Progress in Agricultural Engineering Sciences
Authors: Tamás Zsom, Petra Polgári, Lien Phuong Le Nguyen, Géza Hitka, and Viktória Zsom-Muha

achieve the adequate shelf-life. Optimal temperature of 0 °C with >95% relative humidity (RH) is required to optimize broccoli storage life (21–28 days). Heads stored at 5 °C can offer a shorter storage life for a maximum of 10–14 days; but its storage

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. Between the measurements the samples were stored at 6 ± 0.3 °C degrees in 28.2 ± 0.7% RH refrigerator, the conditions were verified by a VOLTCRAFT DL-120 (Conrad, Germany) temperature and relative humidity data logger. Colour of the berries was measured by

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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

Due to the storage conditions of room temperature and moderate relative humidity provided by LDPE bags, textural changes were observed as shown in Figs 1 – 3 . At 95% significance level, difference was found concerning initial texture properties

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