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  • Author or Editor: M. Neményi x
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Attention is paid to drying as a downstream processing of foodstuff as it is used finally for human consumption. In some cases the conventional (convective, contact or infrared) drying processes can damage the quality of food due to crusting phenomena, overheating or protein denaturation. Better results can be obtained using combined microwave–convective dehydration.The paper mainly focuses on the investigation of dryingSaccharomyces cerevisiaepulp using the method of dielectric dehydration. A dried product with a residual fermentative activity of over 80% was produced with the application of a microwave–convective drying system. As a result the moisture content was lower than 10% calculated on dry basis. We permanently regulated the incident microwave power manually in order to eliminate the mentioned disadvantageous effects. This type of regulation was applied when the surface temperature reached 45 °C.

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Our research target was to utilise vine-branch, existing in huge amounts, for energetic purposes. During our experiments, microwave (MW) treatments of different powers (400–1600 W), pressures (1–5 bar), temperatures (120–180 °C), and treatment times (3–30 min) were applied to change the physical condition of vine-branch. After MW, enzymatic hydrolysis (EH) was used (85–100 h, 37 °C). In addition, beside MW, comparisons were made regarding various treatment methods: untreated (UTE), cooking plate (CP), and autoclave (AC), to determine to what extent they affect the final glucose yield. This yield can even further be increased by MW pre-treatment (50 W, 3–30 min, 40 °C) of the enzyme used during the hydrolysis, which reinforces the argument that enzyme activity can be increased by irradiation. A difference of 22.1% was detected among the glucose yield values in untreated and treated enzyme processes.

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Acta Alimentaria
Authors: V. Kapcsándi, A.J. Kovács, M. Neményi, and E. Lakatos

The aim of our experiments was to demonstrate the non-thermal effect of microwave treatment on Saccharomyces cerevisiae fermentation activity. A method was developed for studying the effects of various treatments in the course of must fermentation. The raw material (must) was treated in different ways: (i) heat transfer; (ii) microwave treatment; (iii) inoculation with yeast, and (iv) their combinations. The results of the treatments were compared with respect to alcohol concentration, sugar content, and acidity. The results proved that sugar content of the treated samples rapidly decreased compared to the control sample, and fermentation time was 40% shorter in the fastest case. These results can be explained by the yeast inoculation and microwave treatment. Due to non-thermal effects, fermentation capacity increased by about 30%, while the energy consumption decreased.

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Cereal Research Communications
Authors: A. Nyéki, G. Milics, A.J. Kovács, and M. Neményi

This paper reviews the works related to the effect of soil compaction on cereal yield and focuses on research of field experiments. The reasons for compaction formation are usually a combination of several types of interactions. Therefore one of the most researched topics all over the world is the changes in the soil’s physical and chemical properties to achieve sustainable cereal production conditions. Whether we are talking about soil bulk density, physical soil properties, water conductivity or electrical conductivity, or based on the results of measurements of on-line or point of soil sampling resistance testing, the fact is more and more information is at our disposal to find answers to the challenges.

Thanks to precision plant production technologies (PA) these challenges can be overcome in a much more efficient way than earlier as instruments are available (geospatial technologies such as GIS, remote sensing, GPS with integrated sensors and steering systems; plant physiological models, such Decision Support System for Agrotechnology Transfer (DSSAT), which includes models for cereals etc.). The tests were carried out first of all on alteration clay and sand content in loam, sandy loam and silt loam soils. In the study we examined especially the change in natural soil compaction conditions and its effect on cereal yields.

Both the literature and our own investigations have shown that the soil moisture content changes have the opposite effect in natural compaction in clay and sand content related to cereal yield. These skills would contribute to the spreading of environmental, sustainable fertilizing devoid of nitrate leaching planning and cereal yield prediction within the framework of the PA to eliminate seasonal effects.

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Kernel samples of two maize hybrids (46308 and 463017) with different levels of resistance to Fusarium ear rot were collected from artificially and naturally infected plants. The spectral characteristics of the samples were analysed with an ASD Fieldspec 3 MAX spectroradiometer in the wavelength range of 350 to 2500 nm using an ex situ method. The different extents of artificial and natural Fusarium infection on the maize kernels resulted in spectral differences detectable with a spectroradiometer. The data showed that for both genotypes the level of Fusarium infection generated by artificial inoculation was significantly higher than that caused by natural infection over a wavelength range of 2030 to 2080 nm. Principal Component Analysis (PCA) on the data set for this range revealed that the first component explained 77.0% of the variability for hybrid 46308 and 97.0% for hybrid 46317.

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