Inżynieria Rolnicza
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Lenart Andrzej
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111 # 2465
Changes in internal structure of apple tissue dried using the convection process,induced by osmotic dehydration
111 # 2478
Cohesion properties of selected food powders
130 # 2986
Drying kinetics, morphological and mechanical properties of vacuum dried strawberries
60 # 1546
Effect of agglomeration in fluidized bed on physical proprieties of selected mixtures of food powders with protein and carbohydrate
60 # 1556
Influence of selected parameters of osmotic dehydration on inner structure of dride tissue on example apples
60 # 1569
The selection of drying methods for osmotically dehydrated strawberries
69 # 845
Changes of structure in plant tissue followed dewatering
69 # 874
Influence of row-material content on mechanical properties of ground roasted coffee
69 # 851
Influence of strawberry size on mass exchange during osmotic dehydration
71 # 1430
Diffusivity of osmotic-convection dried plant tissue
71 # 1415
Efect of agglomeration in fluidized bed on flowability of some powdered protein-carbohydrate food mixtures
71 # 1469
Rehydration and water adsorption of freeze-dried strawberries
71 # 1438
Sorptive properties of selected food powder mixtures of protein-carbohydrrate composition
78 # 64
Adsorption kinetics of water vapour by agglomerates of selected mixtures of food powders
78 # 52
The influence of agglomeration in fluidized bed on particles shape of choosen food powders
79 # 92
Programming water sorption properties of cocoa instant powder with superposition application
82 # 283
Effect of osmotic dehydration on water adsorption of osmotically freeze-dried strawberries
82 # 254
Influence of agglomeration and raw material composition on projection property of particulars of mixes of food powders
93 # 1838
A suitability assessment of selected apple varieties for osmotic dehydration
93 # 1849
The influence of agglomeration on flow properties of pulverized baby food
93 # 1837
The influence of calcium chloride on osmotic dehydration of carrot
93 # 1814
The influence of osmotic substance type on adsorption of steam by the lyophilizated strawberry
93 # 1833
Water vapour adsorption by multi-layer biscuits
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