Inżynieria Rolnicza
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10 # 1502
Temperature of sublimation drying as a factor affecting qualitative properties of dried apples and energy consumption
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
102 # 2153
Assessment of the distribution of the spray liquid in an apple tree orchard, done with the use of the water sensitive paper
105 # 2264
Using artificial neural networks to assess apples ripeness degree
107 # 2322
Drying dynamics for potato, carrot and apple cubes in fountain bed conditions
107 # 2302
Using of the “CHMI” technique to determine resistance to bruising for Melrose variety apples
108 # 2336
The impact of apple tree orchard area on cumulated energy consumption in fruit production
109 # 2408
Adaptive control for selected class of agricultural engineering processes
111 # 2465
Changes in internal structure of apple tissue dried using the convection process,induced by osmotic dehydration
111 # 2470
The effect of storage time and conditions on selected mechanical properties of apples
111 # 2471
The influence of concentration process parameters on apple juice concentrate quality
117 # 2600
Computer model of microclimate control system in apple storehouse
130 # 2995
The influence of storehouse microclimate on the qualitative and quantitative indicators as well as on certain features of apples
134 # 3149
Spectroscopy method of evaluation of the influence of permanent and low-frequency magnetic fields applied during the increase and ripening on the balance of glucose and fructose of selected apple varieties
138 # 3245
Dynamics of changes of the selected textural properties of apples during secondary storing
138 # 3246
Impact of time and storing conditions of the selected varieties of apples on the efficiency of pressing
138 # 3235
Thermal quarantine of stored apples and its influence on changes in mechanical properties of fruit flesh
145 # 3428
Distribution of surface pressure of apples at impact loading
145 # 3405
Impact of stress relaxation on surface pressure changes of apples
146 # 3445
An attempt to determine surface pressures of apples in the single box in the aspect of its usefulness for transport and storage
146 # 3458
Assessment of possibility of using microwaves for heating spouted bed during drying apples
146 # 3444
Investigation of apples sensitivity to bruising at impact loading
147 # 3501
Change of surface pressures of apples in the creep test
147 # 3503
Fleshpumkin drying in spouted bed using apple’s residues as a porous carrier
147 # 3482
Impact of drying parameters on the loss of dry substance mass during rehydration of dried apples
149 # 3544
Usefulness of the selected apple cultivars for pressing in farm conditions
150 # 3576
Impact of drying parameters and methods on the volume increase of dried apples during their rehydration
16 # 773
Effect of storage duration under increased temperature on strength features of the apples
16 # 783
Experimental studies on infrared radiation drying of apples
45 Tom II # 1132
Energy expenditures on dried apple production in a chosen factory
51 # 1626
Modelling processed in apple storage facility
60 # 1556
Influence of selected parameters of osmotic dehydration on inner structure of dride tissue on example apples
61 # 1166
Heat balance of an apple storage facility
62 # 697
Effect of the apple chips shape on drying time in the condition of forced convection
66 # 1299
Methodical aspects of determining bruise susceptibility of apples
66 # 1317
Reologic properties of varied structure apple flesh
69 # 845
Changes of structure in plant tissue followed dewatering
69 # 842
Mass motion in model gels and apples dehydrated by osmosis, frozen and stored
70 # 1195
Selected physical properties of apples important in sorting and selection processes
71 # 1427
Determination of starch index in the apples by using of computer image analysis
71 # 1430
Diffusivity of osmotic-convection dried plant tissue
71 # 1439
Impregnation of the apples in order to getting food enriched with vitamin C
71 # 1414
Sample size in experiment determinming elasticity modulus of the apple flesh
77 # 40
Spray distribution in the trees during spraying apple orchard
77 # 35
Vacuum-microwave drying of apples in the low preassure conditions
8 # 1034
Drying of apple cubes in an inert bed cyclically blown with the drying agent
82 # 250
A computer analysis of pictures in assessment of starch disintegration during apple ripening
82 # 252
Mechanical properties of intermediate moisture dried apples
93 # 1811
A variance of individual color discriminants during the apple drying process, depending on the used blanching method
93 # 1818
An application of selected methods of image analysis during the observation of starch decomposition in apples
93 # 1862
Changes in apple color during the convection drying process
99 # 2037
Storage analyze of minimally processed apples
99 # 2044
The impact of dryling methods and parameters on changes in dried fruit and vegetables colour
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