Wyniki wyszukiwania dla: thermal processing of meat

• Theory and Practice of Meat Processing

  Czasopisma

  ISSN: 2414-438X , eISSN: 2414-441X

• Deterioration of masonry structure investigated by a thermal camera with a qualitative assessment of thermal image processing

  Publikacja

  • P. Ziółkowski
  • M. Niedostatkiewicz
  • J. Szulwic

  - Rok 2018

  Thermal imaging is contemporary remote sensing measurement technique, which provides an image of the temperature distribution in the measured object. The method is widely used, due to its mobility as well as the non-destructive character of the measurement. Infrared thermography is especially relevant in the inspection of insulation, what is more, it is a suitable device for detecting thermal bridges and structural changes, which...

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• The influence of different time durations of thermal processing on berries quality

  Publikacja

  • P. Arancibia-Avila
  • J. Namieśnik
  • F. Toledo
  • E. Werner
  • A. L. Martinez-Ayala
  • N. E. Rocha-Guzman
  • J. A. Gallegos-Infante
  • S. Gorinstein

  - FOOD CONTROL - Rok 2012

  Bioactive compounds (polyphenols, flavonoids, flavanols, tannins, anthocyanins and ascorbic acid) and the level of antioxidant activity by ABTS, DPPH, FRAP and CUPRAC of water, acetone and hexane extracts of Chilean 'Murtilla' (Ugni molinae Turcz) and 'Myrteola' berries (Myrtaceae, Myrteola nummularia (Poiret) Berg.), Chilean and Polish blueberries (Vaccinium corymbosum), Chilean raspberries (Rubus idaeus), and Polish black chokeberry...

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• LSCO films for bolometer applications manufactureted without thermal processing.

  Publikacja

  • S. Rydzewska
  • A. Łoziński

  - Rok 2004

  Przedstawiono proces produkcji warstw LSCO przeznaczonych na bolometry IR wykonane technologią nie wymagającą obróbki termicznej.

• The influence of different time duration of thermal processing on berries quality

  Publikacja

  • P. Arancibia-Avila
  • J. Namieśnik
  • F. Toledo
  • E. Werner
  • A. L. Martinez-Ayala
  • N. E. Rocha-Guzman
  • J. A. Gallegos-Infante
  • S. Gorinstein

  - FOOD CONTROL - Rok 2012

  Oznaczano zawartość związków bioaktywnych (polifenole, flawonoidy, taniny, antocyjany i kwas askorbinowy) oraz poziom aktywności przeciwutleniającej próbek ekstraktów (wodnych, heksanowych i acetonowych) uzyskanych z różnych gatunków owoców jagodowych. Do pomiaru poziomu aktywności przeciwutleniającej wykorzystano takie testy jak ABTS, DPPH, FRAP i CUPRAC. Zbadano wpływ czasu trwania procesu obróbki termicznej na zawartość bioaktywnych...

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• PROCESSING, MECHANICAL AND THERMAL PROPERTIES OF RECYCLED LOW-DENSITY POLYETHYLENE STREAMS

  Publikacja

  • J. Korol
  • A. Hejna

  - Rok 2020

  The recycling of plastics is currently one of the most significant industrial challenges. Due to the enormous amounts of plastic wastes generated by various industry branches, it is essential to look for the potential methods of their utilization. Nevertheless, for the efficient application of recycled materials it is crucial to analyze their performance. Therefore, in presented paper we investigated the processing (melt flow index),...

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• Processing, mechanical and thermal behavior assessments of polycaprolactone/agricultural wastes biocomposites

  Publikacja

  • A. Hejna
  • K. Formela
  • M. Saeb

  - INDUSTRIAL CROPS AND PRODUCTS - Rok 2015

  In this paper, brewer’s spent grain (BSG) was applied as potential lignocellulose biofiller in biocompos-ites based on polycaprolactone (PCL). The PCL/BSG biocomposites filled with varying content of biofillerswere prepared via low-temperature melt-compounding. These conditions allow limiting thermal degra-dation of used biofillers during processing. The influence of biofiller content (ranging from 25 to 200parts by weight on 100...

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• Effect of Thermal Processing on Antioxidant Activity and Cytotoxicity of Waste Potato Juice

  Publikacja

  • P. Kowalczewski
  • A. Olejnik
  • W. Białas
  • P. Kubiak
  • A. Siger
  • M. Nowicki
  • G. Lewandowicz

  - Open Life Sciences - Rok 2019

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• Thermal utilization of meat and bone meals. Performance analysis in terms of drying process, pyrolysis and kinetics of volatiles combustion

  Publikacja

  • M. Kantorek
  • K. Jesionek
  • S. Polesek-Karczewska
  • P. Ziółkowski
  • J. Badur

  - FUEL - Rok 2019

  A development of technology of thermal utilization requires a thorough knowledge of the physicochemical properties, as well as kinetics of combustion of volatiles and char. Due to waste management regulations the meat and bone meal (MBM) is regarded as biofuel constituting one of the alternatives to fossil fuels in the energy market. MBM is a heterogeneous material that may consist of several different fractions. The extensive...

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• Pilot installation for thermal utilization of meat-and-bone meal using the rotary kiln pyrolyzer and the fluidised bed boiler

  Publikacja

  • M. Kantorek
  • K. Jesionek
  • S. Polesek-Karczewska
  • P. Ziόłkowski
  • M. Stajnke
  • J. Badur

  - E3S Web of Conferences - Rok 2019

  The technology of thermal utilization of meat-and-bone meal (MBM) is still at the research state. However, there are already a number of existing pilot-scale installations that provide the complete, effective and environmentally safe process conducting. The universal technology was developed that allows to combust various types of waste, including animal waste, municipal waste and sludge, mixed at any ratio with different types...

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