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A spelt dehuller with an innovative structural design is described in the study. In the developed solution, spelt kernels are separated by the mechanical impact of friction in a wire mesh cylinder with 4 × 4 mm openings. The dehuller is powered by a motor with a rotating impeller with an adjustable blade angle. In the experimental part of the study, spelt kernels are dehulled at five rotational speeds of the shaft: 160 to 400 rpm at intervals of 60 rpm, and five rotor blade angles: 50° to 90° at intervals of 10°. The efficiency of spelt dehulling (removal of glumes and glumelles) is evaluated based on kernel separation efficiency, husk separation efficiency, and the proportion of damaged kernels.
Andrzej Anders; Ewelina Kolankowska; Dariusz Jan Choszcz; Stanisław Konopka; Zdzisław Kaliniewicz. The Effect of Selected Parameters on Spelt Dehulling in a Wire Mesh Cylinder. Sustainability 2019, 12, 43 .
AMA StyleAndrzej Anders, Ewelina Kolankowska, Dariusz Jan Choszcz, Stanisław Konopka, Zdzisław Kaliniewicz. The Effect of Selected Parameters on Spelt Dehulling in a Wire Mesh Cylinder. Sustainability. 2019; 12 (1):43.
Chicago/Turabian StyleAndrzej Anders; Ewelina Kolankowska; Dariusz Jan Choszcz; Stanisław Konopka; Zdzisław Kaliniewicz. 2019. "The Effect of Selected Parameters on Spelt Dehulling in a Wire Mesh Cylinder." Sustainability 12, no. 1: 43.
Zdzisław Kaliniewicz; Andrzej Anders; Krzysztof Jadwisieńczak; Piotr Markowski; Zbigniew Żuk. Influence of friction plate roughness on the external friction angle of wheat kernels. The Annals of the University Dunarea de Jos of Galati Fascicle VI – Food Technology 2019, 43, 106 -116.
AMA StyleZdzisław Kaliniewicz, Andrzej Anders, Krzysztof Jadwisieńczak, Piotr Markowski, Zbigniew Żuk. Influence of friction plate roughness on the external friction angle of wheat kernels. The Annals of the University Dunarea de Jos of Galati Fascicle VI – Food Technology. 2019; 43 (1):106-116.
Chicago/Turabian StyleZdzisław Kaliniewicz; Andrzej Anders; Krzysztof Jadwisieńczak; Piotr Markowski; Zbigniew Żuk. 2019. "Influence of friction plate roughness on the external friction angle of wheat kernels." The Annals of the University Dunarea de Jos of Galati Fascicle VI – Food Technology 43, no. 1: 106-116.
The aim of the study was to build numerical models of cucumbers cv. Śremski with the use of a 3D scanner and to analyze selected geometric parameters of cucumber fruits based on the developed models. The basic dimensions of cucumber fruits–length, width and thickness—were measured with an electronic caliper with an accuracy of d = 0.01 mm, and the surface area and volume of fruits were determined by 3D scanning. Cucumber fruits were scanned with an accuracy of d = 0.13 mm. Six models approximating the shape of cucumber fruits were developed with the use of six geometric figures and their combinations to calculate the surface area and volume of the analyzed agricultural products were identified. The surface area and volume of cucumber fruits calculated by 3D scanning and mathematical formulas were compared. The surface area calculated with the model combining two truncated cones and two hemispheres with different diameters, joined base-to-base, was characterized by the smallest relative error of 3%. Fruit volume should be determined with the use of mathematical formulas derived for a model composed of an ellipsoid and a spheroid. The proposed geometric models can be used in research and design.
Andrzej Anders; Dariusz Choszcz; Piotr Markowski; Adam Józef Lipiński; Zdzisław Kaliniewicz; Elwira Ślesicka. Numerical Modeling of the Shape of Agricultural Products on the Example of Cucumber Fruits. Sustainability 2019, 11, 2798 .
AMA StyleAndrzej Anders, Dariusz Choszcz, Piotr Markowski, Adam Józef Lipiński, Zdzisław Kaliniewicz, Elwira Ślesicka. Numerical Modeling of the Shape of Agricultural Products on the Example of Cucumber Fruits. Sustainability. 2019; 11 (10):2798.
Chicago/Turabian StyleAndrzej Anders; Dariusz Choszcz; Piotr Markowski; Adam Józef Lipiński; Zdzisław Kaliniewicz; Elwira Ślesicka. 2019. "Numerical Modeling of the Shape of Agricultural Products on the Example of Cucumber Fruits." Sustainability 11, no. 10: 2798.
Research Highlights: The correlations between seed mass and the remaining physical properties were determined in selected fir species, and a method for seed sorting was proposed to promote uniform germination and emergence. Background and Objectives: Information about the variation and correlations between the physical properties of seeds is essential for designing and modeling seed processing operations such as seed separation. The aim of this study was to determine the range of variation in the physical properties of seeds in eleven fir species, and to analyze the correlations between these parameters to improve the seed sorting process. Materials and Methods: Terminal velocity, thickness, width, length, the angle of external friction and mass were determined in the seeds of 11 fir species. The measured parameters were used to calculate the geometric mean diameter, three aspect ratios, sphericity index and the specific mass of each seed. Results: The seeds of Sierra white fir where most similar, whereas the seeds of balsam fir differed most considerably from the seeds of the remaining fir species. In the majority of the analyzed fir species, seed mass was most strongly correlated with terminal velocity, followed by thickness. Conclusions: Fir seeds should be sorted primarily with the use of mesh sieves with longitudinal openings to obtain fractions with similar seed mass and to eliminate the need for dewinging.
Zdzisław Kaliniewicz; Piotr Markowski; Andrzej Anders; Krzysztof Jadwisieńczak; Zbigniew Żuk; Zbigniew Krzysiak. Physical Properties of Seeds of Eleven Fir Species. Forests 2019, 10, 142 .
AMA StyleZdzisław Kaliniewicz, Piotr Markowski, Andrzej Anders, Krzysztof Jadwisieńczak, Zbigniew Żuk, Zbigniew Krzysiak. Physical Properties of Seeds of Eleven Fir Species. Forests. 2019; 10 (2):142.
Chicago/Turabian StyleZdzisław Kaliniewicz; Piotr Markowski; Andrzej Anders; Krzysztof Jadwisieńczak; Zbigniew Żuk; Zbigniew Krzysiak. 2019. "Physical Properties of Seeds of Eleven Fir Species." Forests 10, no. 2: 142.
Research Highlights: The correlations between the analyzed physical properties of seeds and seed mass were determined. The results were analyzed to determine most effective seed separation devices for the evaluated fir species. Background and Objectives: Information about the variations and correlations between the physical properties of seeds is essential for designing and modeling seed processing operations such as seed separation. The aim of this study was to determine the range of variations in the basic physical properties of seeds of selected fir species, and to identify the correlations between these attributes for the needs of the seed sorting processes. Materials and Methods: Terminal velocity, thickness, width, length, the angle of external friction and mass were determined in the seeds of 11 fir species. The measured parameters were used to calculate the geometric mean diameter, three aspect ratios, sphericity index and the specific mass of each seed. Results: The average values of the basic physical properties of the analyzed seeds were determined in the following range: terminal velocity – from 4.8 to 7.1 m s-1, thickness – from 1.76 to 3.22 mm, width – from 3.29 to 5.57 mm, length – from 5.44 to 11.06 mm, angle of external friction – from 26 to 33°, and mass – from 7.9 to 48.3 mg. The seeds of Sierra white fir where most similar, whereas the seeds of balsam fir differed most considerably from the seeds of the remaining fir species. Conclusions: Fir seeds should be sorted primarily with the use of mesh sieves with longitudinal openings to obtain fractions with similar seed mass and to eliminate the need for dewinging.
Zdzisław Kaliniewicz; Piotr Markowski; Andrzej Anders; Krzysztof Jadwisieńczak; Zbigniew Żuk; Zbigniew Krzysiak. Physical Properties of Seeds of Eleven Fir Species. 2019, 1 .
AMA StyleZdzisław Kaliniewicz, Piotr Markowski, Andrzej Anders, Krzysztof Jadwisieńczak, Zbigniew Żuk, Zbigniew Krzysiak. Physical Properties of Seeds of Eleven Fir Species. . 2019; ():1.
Chicago/Turabian StyleZdzisław Kaliniewicz; Piotr Markowski; Andrzej Anders; Krzysztof Jadwisieńczak; Zbigniew Żuk; Zbigniew Krzysiak. 2019. "Physical Properties of Seeds of Eleven Fir Species." , no. : 1.
The basic dimensions and the mass of common beech nuts and seeds from five nut batches, harvested from tree stands in northern Poland, were determined. Environmental conditions had a greater influence on seed plumpness than the age of tree stands. The results of measurements were analyzed statistically by analysis of variance, correlation analysis and linear regression analysis. Despite differences in their plumpness, nuts were characterized by nearly identical cross-sections which resembled an equilateral triangle. The thickness of nuts and seeds was highly correlated with their mass, and this information can facilitate seed husking and separation into mass categories. Before and after husking, seeds should be separated with the use of a mesh screen with longitudinal openings. Medium-sized (most numerous) seeds were separated into the following plumpness categories using a screen separator with ≠6 mm and ≠7 mm openings: 84% of moderately plump seeds, 3% of seeds with reduced plumpness, and 13% of plump seeds.
Zdzisław Kaliniewicz; Piotr Markowski; Andrzej Anders; Paweł Tylek; Zbigniew Krzysiak; Wojciech Wasielewski. Analysis of variations in and correlations between selected physical parameters of common beech (Fagus silvatica L.) nuts. Technical Sciences 2017, 1, 49 -63.
AMA StyleZdzisław Kaliniewicz, Piotr Markowski, Andrzej Anders, Paweł Tylek, Zbigniew Krzysiak, Wojciech Wasielewski. Analysis of variations in and correlations between selected physical parameters of common beech (Fagus silvatica L.) nuts. Technical Sciences. 2017; 1 (21):49-63.
Chicago/Turabian StyleZdzisław Kaliniewicz; Piotr Markowski; Andrzej Anders; Paweł Tylek; Zbigniew Krzysiak; Wojciech Wasielewski. 2017. "Analysis of variations in and correlations between selected physical parameters of common beech (Fagus silvatica L.) nuts." Technical Sciences 1, no. 21: 49-63.
The effect of roasting time on the contents of bioactive compounds (tocopherols, phytosterols, phenolic compounds), antioxidant capacity and physicochemical properties of rapeseed oil pressed from de-hulled seeds was investigated. The de-hulled seeds were roasted at a temperature of 165 °C for 20, 40, 60, 80, and 100 min. The results of this study show that a roasting pre-treatment led to a gradual increase in canolol content (from 1.34 to 117.33 mg/100 g), total phytosterols (from 573.51 to 609.86 mg/100 g) and total carotenoids (0.82 to 2.41 mg/100 g), while only slight changes in the contents of tocopherols were noted. With the increase in roasting time a gradual increase in oxidative stability (from 4.27 to 6.85 h), and antioxidant capacity, seen mainly in the hydrophilic fraction of oil (from 0.32 to 2.30 mmol TEAC/l) was found. Although roasting resulted in the formation of primary and secondary oxidation products, the quality parameters of oils were within Codex Alimentarius limits.
A. Rękas; A. Siger; M. Wroniak; I. Ścibisz; D. Derewiaka; A. Anders. Influence of de-hulled rapeseed roasting on the physicochemical composition and oxidative state of oil. Grasas y Aceites 2017, 68, 176 .
AMA StyleA. Rękas, A. Siger, M. Wroniak, I. Ścibisz, D. Derewiaka, A. Anders. Influence of de-hulled rapeseed roasting on the physicochemical composition and oxidative state of oil. Grasas y Aceites. 2017; 68 (1):176.
Chicago/Turabian StyleA. Rękas; A. Siger; M. Wroniak; I. Ścibisz; D. Derewiaka; A. Anders. 2017. "Influence of de-hulled rapeseed roasting on the physicochemical composition and oxidative state of oil." Grasas y Aceites 68, no. 1: 176.
In this study, the effect of rapeseed mechanical hulling and thermal pre-treatment by microwaves (from 2 to 10 min with 2-min intervals, 800 W) and roasting (from 20 to 100 min with 20-min intervals, 165 °C) on the content of phytochemicals in the oil was investigated. Results showed that both pre-treatments applied differentiated the oils in terms of the content of bioactive compounds. In general, oils pressed from hulled and thermally pre-treated seeds contained higher content of tocopherols, PC-8 and phytosterols, while oils pressed from non-hulled and pre-processed seeds had significantly higher concentration of polyphenols. Both microwaving and roasting contributed to an increase of antioxidant capacity of studied oils. The increase of radical scavenging activity of oils was seen mainly in hydrophilic fraction of oil, which was highly positively correlated with the amount of canolol formed during seeds heating.
Agnieszka Rękas; Małgorzata Wroniak; Aleksander Siger; Iwona Ścibisz; Dorota Derewiaka; Andrzej Anders. Mechanical hulling and thermal pre-treatment effects on rapeseed oil antioxidant capacity and related lipophilic and hydrophilic bioactive compounds. International Journal of Food Sciences and Nutrition 2017, 68, 788 -799.
AMA StyleAgnieszka Rękas, Małgorzata Wroniak, Aleksander Siger, Iwona Ścibisz, Dorota Derewiaka, Andrzej Anders. Mechanical hulling and thermal pre-treatment effects on rapeseed oil antioxidant capacity and related lipophilic and hydrophilic bioactive compounds. International Journal of Food Sciences and Nutrition. 2017; 68 (7):788-799.
Chicago/Turabian StyleAgnieszka Rękas; Małgorzata Wroniak; Aleksander Siger; Iwona Ścibisz; Dorota Derewiaka; Andrzej Anders. 2017. "Mechanical hulling and thermal pre-treatment effects on rapeseed oil antioxidant capacity and related lipophilic and hydrophilic bioactive compounds." International Journal of Food Sciences and Nutrition 68, no. 7: 788-799.
The effect of microwave heating (800 W) of whole and dehulled rapeseeds for 2 to 8 min was investigated in order to evaluate the impact of dehulling in conjunction with microwaving on the nutritional value, antioxidant activity and physicochemical properties of virgin rapeseed oil. Control oil produced from dehulled seeds (DRO) had higher amounts of bioactive compounds, such as tocochromanols and phytosterols, lower content of pigments, and higher content of primary and secondary oxidation products compared to oil pressed from whole seeds (WRO). Oils pressed from seeds that had previously undergone thermal treatment demonstrated gradual increase of oxidative stability, radical scavenging activity, moreover microwave treatment to caused darkening of oil, assessed in terms of changes in L*a*b* coordinates as well as browning index. Thermally-induced compositional changes were seen mainly in canolol, phytosterols, and carotenoids content, while only slight increase of tocopherols and phenolics was observed. The most pronounced effect of microwave pretreatment was noted for canolol formation—for 8-min MV exposure canolol quantity was approximately 7- and 23-fold higher, in comparison with control WRO and DRO samples, respectively (increase from 61.39 to 456.04 µg/g, and from 13.39 to 320.44 µg/g).
Agnieszka Rękas; Aleksander Siger; Małgorzata Wroniak; Iwona Ścibisz; Dorota Derewiaka; Andrzej Anders. Dehulling and microwave pretreatment effects on the physicochemical composition and antioxidant capacity of virgin rapeseed oil. Journal of Food Science and Technology 2017, 54, 627 -638.
AMA StyleAgnieszka Rękas, Aleksander Siger, Małgorzata Wroniak, Iwona Ścibisz, Dorota Derewiaka, Andrzej Anders. Dehulling and microwave pretreatment effects on the physicochemical composition and antioxidant capacity of virgin rapeseed oil. Journal of Food Science and Technology. 2017; 54 (3):627-638.
Chicago/Turabian StyleAgnieszka Rękas; Aleksander Siger; Małgorzata Wroniak; Iwona Ścibisz; Dorota Derewiaka; Andrzej Anders. 2017. "Dehulling and microwave pretreatment effects on the physicochemical composition and antioxidant capacity of virgin rapeseed oil." Journal of Food Science and Technology 54, no. 3: 627-638.
Antioxidant capacity, nutritional and functional quality of wheat bread supplemented with 1-5% flaxseed hull (FH) were studied. Analyses of the chemically-extractable fraction show that supplementation with 5% of FH increased (compared to control) phenolics content (by 93%), radicals scavenging ability (by 176%) and reducing power (by 220%). Furthermore, phenolic antioxidants were bioaccessible in vitro (samples after simulated digestion). Fortification had no significant influence on rapidly and slowly digestible starch, in vitro starch digestibility and values of expected glycemic index; however, a decrease (up to 8%) of relative proteins digestibility was determined. Enrichment decreased loaf volume and increased crumb hardness. The results from sensory evaluation show that the incorporation of FH had a slightly unfavorable effect on bread sensory properties but ensured satisfactory consumer acceptability. In view of these facts, it is concluded that flaxseed hulls may be a beneficial food additive.
Łukasz Sęczyk; Michał Świeca; Dariusz Dziki; Andrzej Anders; Urszula Gawlik-Dziki. Antioxidant, nutritional and functional characteristics of wheat bread enriched with ground flaxseed hulls. Food Chemistry 2017, 214, 32 -38.
AMA StyleŁukasz Sęczyk, Michał Świeca, Dariusz Dziki, Andrzej Anders, Urszula Gawlik-Dziki. Antioxidant, nutritional and functional characteristics of wheat bread enriched with ground flaxseed hulls. Food Chemistry. 2017; 214 ():32-38.
Chicago/Turabian StyleŁukasz Sęczyk; Michał Świeca; Dariusz Dziki; Andrzej Anders; Urszula Gawlik-Dziki. 2017. "Antioxidant, nutritional and functional characteristics of wheat bread enriched with ground flaxseed hulls." Food Chemistry 214, no. : 32-38.
Zdzislaw Kaliniewicz; Andrzej Anders; Piotr Markowski; Krzysztof Jadwisienczak; Tadeusz Rawa. Influence of Cereal Seed Orientation on External Friction Coefficients. Transactions of the ASABE 2016, 59, 1073 -1081.
AMA StyleZdzislaw Kaliniewicz, Andrzej Anders, Piotr Markowski, Krzysztof Jadwisienczak, Tadeusz Rawa. Influence of Cereal Seed Orientation on External Friction Coefficients. Transactions of the ASABE. 2016; 59 (3):1073-1081.
Chicago/Turabian StyleZdzislaw Kaliniewicz; Andrzej Anders; Piotr Markowski; Krzysztof Jadwisienczak; Tadeusz Rawa. 2016. "Influence of Cereal Seed Orientation on External Friction Coefficients." Transactions of the ASABE 59, no. 3: 1073-1081.
Numerical models of bean seeds cv. Złota Saxa and yellow lupine seeds cv. Juno were generated with the use of a 3D scanner, the geometric parameters of seeds were determined based on the models developed, and compared with the results of digital image analysis and micrometer measurements. Measurements of seed length, width and thickness performed with the use of a micrometer, 3D scanner and digital image analysis produced similar results that did not differ significantly at α = 0.05. The micrometer delivered the simplest and fastest measurements. The mean surface area of bean seeds cv. Złota Saxa and yellow lupine seeds cv. Juno, calculated with the use of mathematical formulas based on the results of micrometer measurements and digital image analysis, differed significantly from the mean surface area determined with a 3D scanner. No significant differences in seed volume were observed when this parameter was measured with a 3D scanner and determined with the use of mathematical formulas based on the results of digital image analysis and micrometer measurements. The only differences were noted when the volume of yellow lupine seeds cv. Juno was measured in a 25 ml liquid pycnometer.
Andrzej Anders; Zdzisław Kaliniewicz; Piotr Markowski. Numerical modelling of agricultural products on the example of bean and yellow lupine seeds. International Agrophysics 2015, 29, 397 -403.
AMA StyleAndrzej Anders, Zdzisław Kaliniewicz, Piotr Markowski. Numerical modelling of agricultural products on the example of bean and yellow lupine seeds. International Agrophysics. 2015; 29 (4):397-403.
Chicago/Turabian StyleAndrzej Anders; Zdzisław Kaliniewicz; Piotr Markowski. 2015. "Numerical modelling of agricultural products on the example of bean and yellow lupine seeds." International Agrophysics 29, no. 4: 397-403.
M. Flis; Wiesław Sobotka; K. Jakubowski; L. Mieszkalski; Z. Czarnyszewicz; A. Anders. The nutritional value of differently prepared barley in growing-finishing pigs. Journal of Animal and Feed Sciences 2001, 10, 119 -131.
AMA StyleM. Flis, Wiesław Sobotka, K. Jakubowski, L. Mieszkalski, Z. Czarnyszewicz, A. Anders. The nutritional value of differently prepared barley in growing-finishing pigs. Journal of Animal and Feed Sciences. 2001; 10 (1):119-131.
Chicago/Turabian StyleM. Flis; Wiesław Sobotka; K. Jakubowski; L. Mieszkalski; Z. Czarnyszewicz; A. Anders. 2001. "The nutritional value of differently prepared barley in growing-finishing pigs." Journal of Animal and Feed Sciences 10, no. 1: 119-131.