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Wyniki wyszukiwania dla: food microstructure and texture
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Food microstructure systems modelling regarding interaction and contact phenomena.
PublikacjaPrzedstawiono wybrane fragmenty teorii modelowania w strukturach rozproszonych mikrostruktury żywności, w których zostały uwzględnione wzajemne oddziaływania cząstek oraz występujące zjawiska kontaktowe. Do oszacowania tych oddziaływań wykorzystano zmodyfikowany przez autora model Buczkowskiego i Kleibera.
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Ewa Marjańska dr inż.
OsobyEwa Marjańska pracuje jako adiunkt na Politechnice Gdańskiej na Wydziale Zarządzania i Ekonomii. Uzyskała stopień doktora w dziedzinie nauk o towaroznawstwie. Jej zainteresowania naukowe koncentrują się przede wszystkim na metodach ilościowego pomiaru jakości, w tym analizie jakości żywności i systemach zarządzania jakością. Jest autorką artykułów opublikowanych w recenzowanych czasopismach o zasięgu międzynarodowym, m.in. Desalination...
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A Quantitative Investigation of Dislocation Density in an Al Matrix Composite Produced by a Combination of Micro-/Macro-Rolling
PublikacjaAn aluminum matrix composite with dispersed carbon nanotubes (CNTs) was produced via flake powder metallurgy using a micro-rolling process and vacuum hot pressing (VHP), followed by conventional rolling using a macro-rolling process. The microstructure and mechanical properties of the produced composites were studied. In addition, a new quantitative model was introduced to study the dislocation density based on the microstructural...
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Straightening of ship hull structure made of 316L stainless steel - microstructure of reference material
Dane BadawczeThe AISI 316L type steel belongs to the group of chromium-nickel stainless steels. They are determined according to European standards as X2CrNiMo17-12-2 and belong to the group of austenitic stainless steels. Steels of this group are used for elements working in seawater environments, for installations in the chemical, paper, and food, industries,...
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Straightening of ship hull structure made of 316L stainless steel - microstructure of naturally colled material
Dane BadawczeThe AISI 316L type steel belongs to the group of chromium-nickel stainless steels. They are determined according to European standards as X2CrNiMo17-12-2 and belong to the group of austenitic stainless steels. Steels of this group are used for elements working in seawater environments, for installations in the chemical, paper, and food, industries,...
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Straightening of ship hull structure made of 316L stainless steel - microstructure of water cooled material
Dane BadawczeThe AISI 316L type steel belongs to the group of chromium-nickel stainless steels. They are determined according to European standards as X2CrNiMo17-12-2 and belong to the group of austenitic stainless steels. Steels of this group are used for elements working in seawater environments, for installations in the chemical, paper, and food, industries,...
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Influence of the Addition of Selected Spices on Sensory Quality and Biological Activity of Honey
PublikacjaBee honey is nutritious and has numerous health benefits, but its taste is for many people too bland. Honey with addition of spices could be important to the food industry as a functional product with positive health image and interesting taste. Such product would definitely meet health-driven consumers’ expectations. Therefore, the aim of this study was to evaluate the effect of addition of selected spices on sensory, antimicrobial,...
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Assessment of FSW Welds Made of Aluminum Alloy AW7075-T651.
PublikacjaThis paper summarizes the results of experimental studies in which the aluminum alloy AW7075-T651 was friction stir welded (FSW) using various combinations of process parameters (rotational - R and travel speed - T). Mechanical properties of the test welds were assessed by using static tensile test and Vickers hardness measurement. The temperature of the welded plates was monitored during welding by means of thermocouples placed...
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Hanna Staroszczyk dr hab. inż.
OsobyAbsolwentka Wydziału Inżynierii i Technologii Chemicznej Politechniki Krakowskiej, od 2007 roku pracuje w Katedrze Chemii, Technologii i Biotechnologii Żywności Wydziału Chemicznego Politechniki Gdańskiej. Pracowała w Politechnice Krakowskiej, Akademii Rolniczej w Krakowie, Institute of Food Research w Norwich, Academia Sinica w Tajpej oraz University of Arkansas w Fayetteville. W 2013 roku uzyskała stopień doktora habilitowanego...
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FOOD CHEMISTRY
Czasopisma -
Permeability of the small intestinal mucus for physiologically relevant studies: Impact of mucus location and ex vivo treatment
PublikacjaThe small intestinal mucus is a complex colloidal system that coats the intestinal mucosa. It allows passage on nutrients/pharmaceuticals from the gut lumen towards the epithelium, whilst preventing it from direct contact with luminal microorganisms. Mucus collected from intestinal tissue is often used in studies looking at inter-mucosal transport of food particulates, drug carriers, etc. However, detaching the highly hydrated...
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Face Recognition: Shape versus Texture
PublikacjaThis paper describes experiments related to the application of well-known techniques of the texture feature extraction (Local Binary Patterns and Gabor filtering) to the problem of automatic face verification. Results of the tests show that simple image normalization strategy based on the eye center detection and a regular grid of fiducial points outperforms the more complicated approach, employing active models that are able to...
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Road texture influence on tyre rolling resistance
PublikacjaTyre performance, one of the critical factors for vehicle users, is strongly related to theroad surface characteristics, most notably to the pavement texture. Phenomena that occur at the tyre/road interface affect tyre friction (skid resistance), rolling resistance, tyre wear and tyre/road noise. This article deals with relationship between surface texture and rolling resistance of light and heavy vehicle tyres. Mean profile depth...
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Adam Macierzanka dr hab. inż.
Osoby2015-presentHead of Department, Associate ProfessorDepartment of Colloid and Lipid Science, Faculty of Chemistry, Gdansk University of Technology, Gdansk, Poland 2019-2020Visiting Professor, Food Science and NutritionRiddet Institute, Massey University, Palmerston North, New Zealand 2014-2015Research LeaderColloid Science, Food & Health Research ProgrammeInstitute of Food Research, Norwich, United Kingdom 2012-2014Full Professor,...
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Road texture influence on tire rolling resistance
PublikacjaTire rolling resistance is one of the most important resistive forces acting on road vehicles. It depends on tire and surface characteristics as well as vehicle operating parameters. This paper deals with the influence of road surface texture on rolling resistance of passenger car tires. Results of road measurements performed on variety of road surfaces are presented.
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Selected Aspects of Pavement Texture Influence on Tire Rolling Resistance
PublikacjaTire rolling resistance has a significant influence on fuel consumption in cars and trucks and on CO2 emissions. Rolling resistance depends on the tire construction, pavement texture and stiffness, as well as environmental and traffic conditions. This article presents a pilot study on the impact of pavement texture on the rolling resistance of passenger car tires. Reasons why Mean Profile Depth is not a good descriptor of pavement...
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Impact of the surface evenness and texture on tire/road rolling resistance
PublikacjaThis paper deals with the issue of a surface's roughness and texture impact on tire/road rolling resistance. It includes a brief description of research aims, measurements and an analysis of results. It also presents observations and conclusions regarding drum facility modernisation which allows studies concerning surface's roughness and texture impact on tire/road rolling resistance.
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Surface Texture after Turning for Various Workpiece Rigidities
PublikacjaIn the paper, we present an analysis of the surface texture of turned parts with L/D (length/diameter) ratios of 6 and 12 and various rigidity values. The studies were carried out on samples made of S355JR steel and AISI 304 stainless steel. A detailed analysis of 2D surface profiles was carried out by using a large number of parameters that allowed us to distinguish significant differences in the surface microgeometry, which confirmed...
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Experimental investigation into surface texture effect on journal bearings performance
PublikacjaThe aim of this study was to analyse the performance of journal bearings with specially created dimples on the sliding surface and operating under various conditions. The texture was created on the bearing surface that co-acted with the smooth journal; moreover, the variation of the textured surface of the journal mating with the smooth bearing was tested, and the results were compared to those obtained with the standard smooth...
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Membrane distillation assisting food production processes of thermally sensitive food liquid items: a review
PublikacjaPhysical separation technologies have become important tool for processing in the current food manufacturing industries, especially for the products containing bioactive compounds thanks to their health benefits in costumers. As for the processing of bioactive food ingredients implies the implementation of integrated systems oriented to their separation, fractionation, and recovery. In this field, membrane distillation (MD), which...