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Łapczyńska-Kordon Bogusława
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100 # 2085
Effects of the method and time of storing on the selected sensory characteristics of apples
100 # 2092
Effects of the storing methods and storing time on selected physical properties of apples
109 # 2393
Neural model of changes in water content in willow chips during convection drying
109 # 2394
Neural model of temperature changes during convection drying of energy willow chips
115 # 2560
The modelling of complex production system – relation model of fruit farm
118 # 2622
Mathematical model of rehydration kinetics for dried vegetables
131 # 3075
Energy properties of the selected biomass types
148 # 3521
Exergy analysis of a bakery stove
18 # 1523
The changes in density and internal structure of celery in the course of dehydration
19 # 1010
Effect of blanching, drying and rehydration on changes in onion dry matter content
31 # 1677
Model of dry substance decreases in process of onion heat treatment
51 # 1627
Kinetics of convective and microwave - convective drying of parsley
53 # 593
Computer image analysis in drying shrinkage determination
67 # 931
Algorithm for identification of biological materials images
70 # 1214
Analysis of internal structure changes during parsley convection drying
87 # 380
Application of Peltier module in agricultural engineering
87 # 352
Utilisation of bio-fuel technology by-products for power production purposes
88 # 461
Analysis of celery hardness during drying process
88 # 463
Application of fuzzy modeling for description of deformations during convection drying
88 # 417
Caloric analysis of solid fuel mixture with use of biocomponent
88 # 462
Modeling drying shrinkage for selected root vegetables using neural networks
95 # 1911
Peltier module on-line diagnostic system during its operation
98 # 1932
The microwave-vacuum drying model for fruit and vegetables
99 # 2038
Energy consumption analysis for selected bakery products
99 # 2044
The impact of dryling methods and parameters on changes in dried fruit and vegetables colour
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