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102 # 2156
Maintenance of aromatic compounds in dried leaf celery obtained by microwave- vacuum method
103 # 2172
The impact of microwave irradiation on growth dynamics of potato tuber germs
104 # 2236
The impact of microwave field on change dynamics of potato tuber mass and temperature
105 # 2277
Measurement system for seeds humidity distribution analysis
107 # 2305
Particle size impact on drying shrinkage during microwave and vacuum drying
108 # 2343
Searching for dependencies between selected biometric characteristics of potato tubers and microwave radiation
109 # 2398
Using virtual instruments in seeds humidity measurements
110 # 2426
The impact of potato tuber exposure to microwave radiation on content of some biochemical compounds and dry matter
117 # 2568
Reaction of potato plants irradiated with microwaves to simulated drought stress
118 # 2615
Modelling of potato tuber temperature rise during its microwave heating
119 # 2677
Microwave-vacuum drying analysis for wild rose fruits
121 # 2734
Assessment of susceptibility to impact darkening for potato tubers irradiated with microwaves
122 # 2769
Formation of the increase in biomass of potato plants irradiated with microwaves
123 # 2805
Storage impact on puncture force value for peel of potato tubers irradiated with microwaves
124 # 2847
The impact of microwave radiation at different frequencies on weight of seed potato germs and crop of potato tubers
130 # 2985
Analysis of common hawthorn fruit drying in the conditions of reduced pressure with microwave heating. Drying kinetics and drying shrinkage
134 # 3122
Analysis of microwave-vaccum drying of cauliflower
140 # 3304
Assessment of potato tuber parenchyma of seed-potatoes irradiated with microwaves
146 # 3440
Analysis of microwave-vaccum drying of red pepper
146 # 3458
Assessment of possibility of using microwaves for heating spouted bed during drying apples
147 # 3504
Analysis of drying of red peppers the fountain bed with microwave heating
147 # 3480
Drying kohlrabi with microwave method in the lowered pressure conditions
154 # 3652
Evaluation of the impact of pre-sowing microwave stimulation of bean seeds on the germination process
16 # 767
Application of microwave frequencies to evaluating water and fat contents in meat raw materials
31 # 1678
Optimization ofmicrowave's drying offood products
33 # 691
Determination of some technological properties of the microwave treated barley and wheat grain
35 # 895
Influence of biological objects on amplitude-phase characteristics of electromagnetic waves
51 # 1627
Kinetics of convective and microwave - convective drying of parsley
51 # 1636
Pressure resistance of barley grain dried by microvawe systems at lowered pressure
53 # 594
Assessment of microwave stimulation of potato bulbs
60 # 1569
The selection of drying methods for osmotically dehydrated strawberries
61 # 1163
Influnce of the microwave and vacuum potato dehydration on the dried vegetables quality
67 # 950
Analysis of microwave drying of root celery in conditions of decreased pressure
67 # 934
Feasibility study of physical methods for treating potato bulb diseases resulting from storage
68 # 1381
Automatic control system of exposure parameters in a microwave balance – drier
77 # 36
Rehydration and compressive strength of vacuum microwave dehydrated red beet flesh in the low preassure conditions
77 # 35
Vacuum-microwave drying of apples in the low preassure conditions
78 # 51
The influence of begining parts shape on drying shrinkage during microwave drying under pressure
79 # 111
Compression strength changes for parsley dried using different methods
79 # 118
Influence of microwave vacuum parameters fruits chokeberry drying on the course of this process and drying shrinkage
79 # 117
The influence of microwave vacuum drying of root celery on the selected properties and cutting work
79 # 116
The influence of microwave-vacuum drying parameters on shrinkage of strawberries during drying and on running of process
81 # 187
The influence of microwave radiation on the preservation constancy of potato tubers
82 # 274
Influence of the method of heat input in carrot drying on the kinetics of the process
87 # 370
The influence of convection and microwave underpressure drying on essential oils conservation in haulm parsley
94 # 1870
Effect of microwave stimulation of seed potatoes on growth and development of descendant plants
98 # 1932
The microwave-vacuum drying model for fruit and vegetables
99 # 2048
Determination of relation between potato tuber resistance to mechanical damage and size of microwave radiation dose
99 # 2044
The impact of dryling methods and parameters on changes in dried fruit and vegetables colour
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