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Grain viability is of key importance in the production of malt. This paper presents the results of research on the influence of vacuum impregnation of grains of various cereals on theirservice life. One malting barley cultivar, two wheat cultivars, and a rye cultivar mix were tested. The grain was subjected to wet vacuum impregnation and wet vacuum impregnation carried out cyclically under the pressure of 5 kPa. Then, samples of the impregnated grain were sown and its germination capacity was tested every 24 h to 120 h. The control sample was grain soaked under atmospheric pressure. Vacuum impregnation did not cause any significant changes in the germination capacity of the examined cereal varieties. The vacuum-impregnated grain displayed a higher initial water content and germinated faster. It was found that the impregnation did not disturb the internal structure of the grain, indicated by the fact that the most delicate part of the grain, i.e., the embryo, retained its vital functions in every examined case.
Zbigniew Kobus; Leszek Rydzak; Tomasz Guz; Marek Domin; Rafał Nadulski; Emilia Osmólska. Impact of Various Vacuum Impregnation Methods on Viability of Cereal Grains. Processes 2021, 9, 1368 .
AMA StyleZbigniew Kobus, Leszek Rydzak, Tomasz Guz, Marek Domin, Rafał Nadulski, Emilia Osmólska. Impact of Various Vacuum Impregnation Methods on Viability of Cereal Grains. Processes. 2021; 9 (8):1368.
Chicago/Turabian StyleZbigniew Kobus; Leszek Rydzak; Tomasz Guz; Marek Domin; Rafał Nadulski; Emilia Osmólska. 2021. "Impact of Various Vacuum Impregnation Methods on Viability of Cereal Grains." Processes 9, no. 8: 1368.
The paper presents the comparison of quality of six different commercial apple juices produced in Poland. The apple juices came from two different Polish companies. From each manufacturer three various juices were selected: two cloudy and clarified one produced as a mixture of different apple varieties. The following properties were evaluated: density, soluble solid content, viscosity, total phenolic contents, phenolic acid, and antiradical activity. The obtained results showed that three from fourth cloudy juices (M1Sz, M1A and M2A) differed from clarified juices. The highest differences were noticed for total phenolic contents, phenolic acids, antiradical activity and viscosity. The values of these properties ranged between 60.72–103.6 mg GAE·100−1 mL−1 for phenolic contents, 78.3–90.9% for antiradical activity and 2.68–5.79 mPa·s for viscosity. The remaining cloudy juice (M2Sz) was more similar to the clarified ones. The strong correlation between total phenolic content and antiradical activity of apple juices was found. The high correlation coefficient obtained between these features indicates that both producers do not apply excessive amounts of vitamin C during the production of cloudy apple juices. There was also a strong interrelation between the density of juice and solid soluble content. However, no correlation was found between the solid soluble content and the viscosity of the tested juices.
Leszek Rydzak; Zbigniew Kobus; Rafał Nadulski; Kamil Wilczyński; Anna Pecyna; Francesco Santoro; Agnieszka Sagan; Agnieszka Starek-Wójcicka; Monika Krzywicka. Analysis of Selected Physicochemical Properties of Commercial Apple Juices. Processes 2020, 8, 1457 .
AMA StyleLeszek Rydzak, Zbigniew Kobus, Rafał Nadulski, Kamil Wilczyński, Anna Pecyna, Francesco Santoro, Agnieszka Sagan, Agnieszka Starek-Wójcicka, Monika Krzywicka. Analysis of Selected Physicochemical Properties of Commercial Apple Juices. Processes. 2020; 8 (11):1457.
Chicago/Turabian StyleLeszek Rydzak; Zbigniew Kobus; Rafał Nadulski; Kamil Wilczyński; Anna Pecyna; Francesco Santoro; Agnieszka Sagan; Agnieszka Starek-Wójcicka; Monika Krzywicka. 2020. "Analysis of Selected Physicochemical Properties of Commercial Apple Juices." Processes 8, no. 11: 1457.
Vibrations occurring during road transport can vary in a wide spectrum and they can lead to losses in quality of transported materials. However, the vibrations are definitely different than the loads experienced by pellet samples in the tester used for durability tests according to the standard ISO 17831-1. pThe aim of the study was to evaluate the durability of wood biomass pellets available for sale in large-area stores, in terms of loads occurring in transport. The durability of the ellets was tested by subjecting them to vertical and horizontal vibrations similar to those occurring during local transport of this type of fuel for the needs of households. Durability tests were also carried out in accordance with ISO 17831-1. The results were analyzed statistically. Among other, it was found that the vibration time impact on the tested pellet durability was significantly lower in case of horizontal vibrations than in vertical. Moreover, pellets with a diameter of 8 mm showed lower durability than pellets with a diameter of 6 mm. Durability tests carried out in accordance with ISO 17831-1 showed lower pellet strength results compared to the test methods based on lateral and vertical vibrations.
Andrzej Kuranc; Monika Stoma; Leszek Rydzak; Monika Pilipiuk. Durability Assessment of Wooden Pellets in Relation with Vibrations Occurring in a Logistic Process of the Final Product. Energies 2020, 13, 5890 .
AMA StyleAndrzej Kuranc, Monika Stoma, Leszek Rydzak, Monika Pilipiuk. Durability Assessment of Wooden Pellets in Relation with Vibrations Occurring in a Logistic Process of the Final Product. Energies. 2020; 13 (22):5890.
Chicago/Turabian StyleAndrzej Kuranc; Monika Stoma; Leszek Rydzak; Monika Pilipiuk. 2020. "Durability Assessment of Wooden Pellets in Relation with Vibrations Occurring in a Logistic Process of the Final Product." Energies 13, no. 22: 5890.
The study provides comprehensive information on the vacuum impregnation process applied to plant materials. It aims (in traditional applications) to ensure impermeability and elimination of porosity of various materials. The process substantially accelerates mass transfer in the liquid–solid system. The study describes the course of the process and accompanying phenomena as well its effects on plant tissues. The aim of the investigations was to determine the impact of some impregnation parameters (pressure, pressure change rate, vacuum maintenance time, relaxation time, and the coefficient of impregnating liquid viscosity) and the mode of impregnation (wet, dry, cyclic wet) on the degree of filling the plant tissue with the impregnating solution. Jonagold apples were used as the study material. The investigations have revealed that changes in the vacuum impregnation parameters (vacuum maintenance time, relaxation time, pressure change rate in the system) and the impregnation method do not exert a significant impact on the effectiveness of the process as expressed by the degree of permeation of the impregnating solution into the tissue. The pressure value and the viscosity coefficient were the only parameters that had a significant effect on the impregnation yield.
Tomasz Guz; Leszek Rydzak; Marek Domin. Influence of Selected Parameters and Different Methods of Implementing Vacuum Impregnation of Apple Tissue on Its Effectiveness. Processes 2020, 8, 428 .
AMA StyleTomasz Guz, Leszek Rydzak, Marek Domin. Influence of Selected Parameters and Different Methods of Implementing Vacuum Impregnation of Apple Tissue on Its Effectiveness. Processes. 2020; 8 (4):428.
Chicago/Turabian StyleTomasz Guz; Leszek Rydzak; Marek Domin. 2020. "Influence of Selected Parameters and Different Methods of Implementing Vacuum Impregnation of Apple Tissue on Its Effectiveness." Processes 8, no. 4: 428.
The aim of the paper was to investigate the effect of infrared pre-treatment on the process of water absorption by lentil seeds. The paper presents the effects of micronization on the process of water absorption by lentil seeds. As a source of infrared emission, 400-W ceramic infrared radiators ECS-1 were used. The seeds were soaked at three temperature values (in the range from 25 to 75 °C) for 8 h, that is, until the equilibrium moisture content was achieved. Peleg’s equation was used to describe the kinetics of water absorption by lentil seeds. The results were compared with those obtained in the process of soaking crude seeds. On the basis of the conducted research, it was found that the infrared pre-treatment contributed to a substantial increase in the water absorption rate in the initial period of soaking lentil seeds (especially at 25 °C). Infrared irradiation can be an effective method for intensification of lentil seed hydration at an ambient temperature. It should be assumed that, in accordance with the principles of sustainable development, shortening the heating time will significantly reduce the energy consumption and cost of processing lentil seeds.
Izabela Kuna-Broniowska; Agata Blicharz-Kania; Dariusz Andrejko; Agnieszka Kubik-Komar; Zbigniew Kobus; Anna Pecyna; Monika Stoma; Beata Ślaska-Grzywna; Leszek Rydzak. Modelling Water Absorption in Micronized Lentil Seeds with the Use of Peleg’s Equation. Sustainability 2019, 12, 261 .
AMA StyleIzabela Kuna-Broniowska, Agata Blicharz-Kania, Dariusz Andrejko, Agnieszka Kubik-Komar, Zbigniew Kobus, Anna Pecyna, Monika Stoma, Beata Ślaska-Grzywna, Leszek Rydzak. Modelling Water Absorption in Micronized Lentil Seeds with the Use of Peleg’s Equation. Sustainability. 2019; 12 (1):261.
Chicago/Turabian StyleIzabela Kuna-Broniowska; Agata Blicharz-Kania; Dariusz Andrejko; Agnieszka Kubik-Komar; Zbigniew Kobus; Anna Pecyna; Monika Stoma; Beata Ślaska-Grzywna; Leszek Rydzak. 2019. "Modelling Water Absorption in Micronized Lentil Seeds with the Use of Peleg’s Equation." Sustainability 12, no. 1: 261.
It is possible to use the aboveground parts of barley, which are cultivated as a forecrop. They are often simply composted or dried for bedding. It is worth trying other more effective methods of processing aboveground biomass. The aim of this study was to preliminary investigate the possibility of using young barley leaves and shoots for the production of green juice with potential health properties. The material was collected at days 7, 14, 21, and 28 after plant emergence. The length and strength of the shoots were measured and the pressing yield was calculated. The pH value and the content of protein, chlorides, and reducing sugars were also determined. The juice was additionally subjected to pasteurisation and freezing, and changes in pH and chlorophyll content occurring during storage were determined. The pressing yield of young barley leaves and shoots was estimated to be between 69% and 73%. The product was characterised by a high content of total protein (34.45%–51.81%d.w.) and chlorophylls (6.62 mg·g−1). The chlorophyll content declined during barley juice storage. Pasteurisation of the juice from young barley leaves does not induce statistically significant changes in the pH of the juice, but reduces the chlorophyll content. Our results revealed that the most effective way to preserve the green juice is by freezing. This process does not induce changes in juice acidity and only slightly reduces the chlorophyll content during storage of the product.
Agata Blicharz-Kania; Dariusz Andrejko; Franciszek Kluza; Leszek Rydzak; Zbigniew Kobus. Assessment of the Potential Use of Young Barley Shoots and Leaves for the Production of Green Juices. Sustainability 2019, 11, 3960 .
AMA StyleAgata Blicharz-Kania, Dariusz Andrejko, Franciszek Kluza, Leszek Rydzak, Zbigniew Kobus. Assessment of the Potential Use of Young Barley Shoots and Leaves for the Production of Green Juices. Sustainability. 2019; 11 (14):3960.
Chicago/Turabian StyleAgata Blicharz-Kania; Dariusz Andrejko; Franciszek Kluza; Leszek Rydzak; Zbigniew Kobus. 2019. "Assessment of the Potential Use of Young Barley Shoots and Leaves for the Production of Green Juices." Sustainability 11, no. 14: 3960.
Zbigniew Kobus; Kamil Wilczyński; Rafał Nadulski; Leszek Rydzak; Tomasz Guz. EFFECT OF SOLVENT POLARITY ON THE EFFICIENCY OF ULTRASOUND-ASSISTED EXTRACTION OF POLYPHENOLS FROM APPLE POMACE. Farm Machinery and Processes Management in Sustainable Agriculture, IX International Scientific Symposium 2017, 1 .
AMA StyleZbigniew Kobus, Kamil Wilczyński, Rafał Nadulski, Leszek Rydzak, Tomasz Guz. EFFECT OF SOLVENT POLARITY ON THE EFFICIENCY OF ULTRASOUND-ASSISTED EXTRACTION OF POLYPHENOLS FROM APPLE POMACE. Farm Machinery and Processes Management in Sustainable Agriculture, IX International Scientific Symposium. 2017; ():1.
Chicago/Turabian StyleZbigniew Kobus; Kamil Wilczyński; Rafał Nadulski; Leszek Rydzak; Tomasz Guz. 2017. "EFFECT OF SOLVENT POLARITY ON THE EFFICIENCY OF ULTRASOUND-ASSISTED EXTRACTION OF POLYPHENOLS FROM APPLE POMACE." Farm Machinery and Processes Management in Sustainable Agriculture, IX International Scientific Symposium , no. : 1.
Tomasz Guz; Zbigniew Kobus; Rafał Nadulski; Leszek Rydzak. Evaluation of Streif’s Index Values During Maturation of Two Apple Cultivars. Farm Machinery and Processes Management in Sustainable Agriculture, IX International Scientific Symposium 2017, 1 .
AMA StyleTomasz Guz, Zbigniew Kobus, Rafał Nadulski, Leszek Rydzak. Evaluation of Streif’s Index Values During Maturation of Two Apple Cultivars. Farm Machinery and Processes Management in Sustainable Agriculture, IX International Scientific Symposium. 2017; ():1.
Chicago/Turabian StyleTomasz Guz; Zbigniew Kobus; Rafał Nadulski; Leszek Rydzak. 2017. "Evaluation of Streif’s Index Values During Maturation of Two Apple Cultivars." Farm Machinery and Processes Management in Sustainable Agriculture, IX International Scientific Symposium , no. : 1.
This study aims to provide comprehensive information on the process of vacuum impregnation of wheat grains. Vacuum impregnation, saturating materials with additional liquid components, is a well-known process originally developed to ensure leak tightness or reduce the porosity of various materials. We describe its potential uses in the food processing industry relating to the impregnation of grains and leguminous plant seeds. The objective of the study was to determine the influence of impregnation and infrared heating of wheat grains on flour efficiency, moisture content and particle size distribution in the resulting flour and bran. The experimental material comprised three varieties of wheat. The results showed that the method of preparing the wheat grains for milling combined with impregnation had a significant impact on the particle size distribution of bran but not on the particle size distribution of flour. A more complete view of the process characteristics requires further investigation of factors related to the structural and textural properties of the impregnated material, factors which are highly varied in the case of food materials and food products.
Leszek Rydzak; Agnieszka Sagan; Dariusz Andrejko; Agnieszka Starek; Beata Ślaska-Grzywna; Agata Blicharz-Kania; Zbigniew Kobus; Marcin Natoniewski. Changes in Particle Size Distribution of Bran and Flour Obtained from Vacuum Impregnated and Infra-red Heated Wheat Grain. Food and Bioprocess Technology 2017, 10, 1997 -2004.
AMA StyleLeszek Rydzak, Agnieszka Sagan, Dariusz Andrejko, Agnieszka Starek, Beata Ślaska-Grzywna, Agata Blicharz-Kania, Zbigniew Kobus, Marcin Natoniewski. Changes in Particle Size Distribution of Bran and Flour Obtained from Vacuum Impregnated and Infra-red Heated Wheat Grain. Food and Bioprocess Technology. 2017; 10 (11):1997-2004.
Chicago/Turabian StyleLeszek Rydzak; Agnieszka Sagan; Dariusz Andrejko; Agnieszka Starek; Beata Ślaska-Grzywna; Agata Blicharz-Kania; Zbigniew Kobus; Marcin Natoniewski. 2017. "Changes in Particle Size Distribution of Bran and Flour Obtained from Vacuum Impregnated and Infra-red Heated Wheat Grain." Food and Bioprocess Technology 10, no. 11: 1997-2004.
Leszek Rydzak; Uniwersytet Przyrodniczy w Lublinie Wydział Inżynierii Produkcji; Monika Stoma; Agnieszka Dudziak; Marcin Natoniewski. Strategic importance of capital theory in the control of the production system. Scientific Papers of Silesian University of Technology. Organization and Management Series 2017, 2017, 385 -396.
AMA StyleLeszek Rydzak, Uniwersytet Przyrodniczy w Lublinie Wydział Inżynierii Produkcji, Monika Stoma, Agnieszka Dudziak, Marcin Natoniewski. Strategic importance of capital theory in the control of the production system. Scientific Papers of Silesian University of Technology. Organization and Management Series. 2017; 2017 (113):385-396.
Chicago/Turabian StyleLeszek Rydzak; Uniwersytet Przyrodniczy w Lublinie Wydział Inżynierii Produkcji; Monika Stoma; Agnieszka Dudziak; Marcin Natoniewski. 2017. "Strategic importance of capital theory in the control of the production system." Scientific Papers of Silesian University of Technology. Organization and Management Series 2017, no. 113: 385-396.