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Wyniki wyszukiwania dla: beech wood
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The differential impact of a density of Polish pine wood on cutting forces with its origin region taken into consideration
PublikacjaIn the article the dependence of cutting forces in a function the density of wood with regard to the wood origin are presented. Samples used in experiment were with Scotch pine (Pinus sylvestris L.) originating from four provenances in Poland (Figure 1). Wood density was measured by two methods: stereometric method (global density) and radiometric method (local density). Stereometric method consists in measurements the volume...
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The Effect of Wood Provenance and Density on Cutting Forces While Sawing Scots Pine (Pinus sylvestris L.)
PublikacjaSeveral properties of wood including the cutting power requirements can be correlated to wood density. Therefore, according to the literature, the cutting power requirements (and/or cutting forces) could be computed as a function of the wood specific gravity. This research shows that such an approach, based solely on specific gravity, may be considered a rather rough and imperfect estimate of cutting power. Samples of Scots pine...
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Non-Linear Analysis of Inter-Story Pounding between Wood-Framed Buildings during Ground Motion
PublikacjaPounding between adjacent buildings during ground motion may result in structural damage or lead to total destruction of structures. The research on the phenomenon has recently been much advanced; however, the analyses have been carried out only for concrete, steel, and masonry structures, while pounding between wooden buildings has not been studied so far. The aim of this paper is to show the results of detailed non-linear seismic...
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20. Międzynarodowe seminarium mechanicznej obróbki drewna w Szwecji (20th international wood machining seminar)
PublikacjaW czerwcu 2011 roku w Szwecji odbyło się kolejne seminarium z zakresu obróbki drewna, na którym prezentowane były osiągnięcia w dziedzinie narzędzi skrawających do obróbki drewna, procesów obróbkowych i urządzeń. Liczne referaty, przedstawiane przez specjalistów wiodących ośrodków naukowych i przemysłu na sesjach plenarnych i plakatowych obejmowały prace typowo teoretyczne, eksperymentalne oraz opracowania o charakterze utylitarnym.
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Bacterial Pathogens in the Food Industry: Antibiotic Resistance and Virulence Factors of Salmonella enterica Strains Isolated from Food Chain Links
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The influence of rest interval on total training load during 10 sets of the bench press exercise performed to concentric failure
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Long-term performance and microbial characteristics of the anammox-enriched granular sludge cultivated in a bench-scale sequencing batch reactor
PublikacjaThe anammox-enriched granular sludge was successfully formed during the long-term biogranulation experiment lasting over 330 days. The cultivation was conducted at 30 ◦C in a 10-L sequencing batch reactor (SBR) fed with synthetic medium containing ammonia, nitrite and trace elements. The properties of the developed granules were investigated in terms of the biomass activity (including the growth rate of anammox bacteria), size...
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Extended range of motion does not induce greater muscle damage than conventional range of motion in the bench press exercise
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Design of a test bench for determining the general characteristics of an internal combustion engine using a hydraulic power take-off system
PublikacjaThe paper presents a design of an engine test bench, which is used to determine the general characteristics of a truck engine using a power take-off (PTO). PTO drives a hydraulic system that generates a load on the engine at various points in its operation in the power range specified by the hydraulic system. The design allows for stationary and mobile tests with the test bench mounted on the truck, without any modification of...
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Food and Foodways
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Word & Image
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Food & History
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FOOD BIOTECHNOLOGY
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NAHRUNG-FOOD
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Food Biophysics
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Food Security
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FOOD AUSTRALIA
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Food Webs
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Good Society
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Word Structure
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Word of Mouth
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Word and Text
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Food Frontiers
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Food Research
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Nature Food
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Food Ethics
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Praca z drewnem - Przestrzeń eksperymentu w tworzeniu architektury; Crafting Wood - Space of experiment in making architecture
PublikacjaW artykule przedstawiono eksperymenty z materiałem w tworzeniu architektury prowadzące do praktycznych rozwiązań w konstrukcji budynku. Takie podejście do tematyki zastosowania materiałów w architekturze nakreśla praktyczne aspekty tworzenia przestrzeni podczas pracy np. z drewnem. Podejście przedstawiono w kontekście dziedzictwa kulturowego podczas intensywnych warsztatów dotyczących tradycji i kultury budownictwa wybranych regionów...
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Dynamics of cutting power during sawing with circular saw blades as an effect of wood properties changes in the cross section
PublikacjaIn the paper the effect of the method calculation upon the cutting power is presented. In computations were used models in which fracture toughness was incorporated. The comparison concerned models as follows: FM-CM – classic model in which the sum of all uncut chip thicknesses of the simultaneously teeth engaged represented the mean uncut chip thickness, FM-FDM – full dynamical model in which besides variable uncut chip thickness...
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Monoterpenes emissions from different samples of wood-based materials – laminated chipboards and medium-density fiberboards (MDF)
PublikacjaThe paper presents the results of studies on emission rates of monoterpenes, carried out with the use of a new type of device - Markes’ Micro-Chamber/Thermal Extractor™ (μ-CTE250). Subject of studies were different types of wood-based materials such as: laminated chipboards and medium-density fiberboards (MDF). Based on the results obtained one can conclude that the laminated chipboards may affect the indoor air quality in much...
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Effect of thermal modification of oak wood on sawdust granularity = Utecaj termicke modifikacije na granulometrijski sastav piljevine
PublikacjaW pracy przedstawiono wyniki badania składu granolumetrycznego trocin po przecinaniu na pilarce ramowej wielopiłowej PRW15M drewna dębowego (przed i po obróbce termicznej). Wykazano, że uzyskiwane trociny z drewna po modyfikacji termicznej charakteryzują się większym udziałem frakcji drobnych.
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Recent progress in ultra-low formaldehyde emitting adhesive systems and formaldehyde scavengers in wood-based panels: a review
PublikacjaTraditional wood-based panels are produced with synthetic, formaldehyde-based adhesives, commonly made from fossil-derived constituents, such as urea, phenol, melamine, etc. Along with their numerous advantages, such as chemical versatility, high reactivity and excellent adhesive performance, these adhesives are characterized by certain problems, connected with the hazardous volatile organic compounds (VOCs), mostly free formaldehyde...
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Mathematical model of the energy consumption calculation during the pine sawn wood (Pinus sylvestris L.) drying process
PublikacjaThe article presents the modification of the existing mathematical model to calculate energy consumption during conventional drying process. Apart from energy consumption the model permits to estimate the time of high-temperature drying process. The drying medium is air and superheated steam mixture. The obtained calculation results were compared with conducted experimental tests of drying square-edged sawn sapwood timber (Pinus...
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The low temperature waste heat recovery in drying process of pine wood using micro-jet heat exchanger
PublikacjaThe article presents the influence of the drying medium temperature changes for the relative and absolute moisture content values during pine wood drying. The drying process was conducted at constant atmospheric pressure and with different drying medium (air) temperature levels, respectively: 40oC, 60oC, 80oC, 100oC, and 120oC. In order to develop a method that would enable low temperature drying of solid materials the experiments...
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Sample preparation methods used in food flavor analysis
PublikacjaJako, że żywność to skomplikowana matryca, a związki lotne w niej zawarte występują zazwyczaj na poziomie śladowym wymagane jest zastosowanie specjalnej procedury przygotowania próbek. W pracy zostały opisane niektóre metody przygotowywania próbek żywności, które łączą w sobie izolację i wzbogacanie analitów. Wśród opisanych metod znalazły się: PT, SPME, SDME, SBSE oraz SFE.
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Functional properties of edible films for food applications - a review
PublikacjaApplication of natural polymers to forming edible films for food applications has been reviewed. Due to the hydrophilic nature of proteins and polysaccharides, films prepared from these polymers are too susceptible to moisture. Modification of them with critically selected a suitable compounds can result in their improved functional properties and making them useful for food packaging.
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Quantification of polybrominated diphenyl ethers (PBDEs) in food. A review
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ESG investing in good and bad times: An international study
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Berry seed oils as potential cardioprotective food supplements
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Multidimensional Scaling Analysis Applied to Music Mood Recognition
PublikacjaThe paper presents two experiments aimed at categorizing mood associated with music. Two parts of a listening test were designed and carried out with a group of students, most of whom where users of online social music services. The initial experiment was designed to evaluate the extent to which a given label describes the mood of the particular music excerpt. The second subjective test was conducted to collect the similarity data...
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Parametrization and Correlation Analysis Applied to Music Mood Classification .
PublikacjaThe paper presents a study on music mood categorization. First, a review of music mood models is presented. Then, the preparation of a set of music excerpts to be used in the experiments and music parametrization is described. Next, some listening tasks performed to obtain mood descriptors are introduced. Finally,the correlation between mood descriptors and features extracted from parameters is discussed. The paper concludes with...
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Determination of pesticide residues in food matrices using the QuEChERSmethodology
PublikacjaOznaczanie pozostałości pestycydów w próbkach żywności jest ogromnym wyzwaniem głównie z powodu dużych ilości substancji przeszkadzających, które podlegają ekstrakcji razem z analitami i najczęściej wywierają negatywny wpływ na tok analizy. Z drugiej strony, zapewnienie "bezpieczeństwa żywności" wymaga monitorowania w niej pozostałości pestycydów. W artykule przedstawiono nowe podejście do oznaczania pozostałości pestycydów w próbkach...
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Essential and toxic elements in commercial microalgal food supplements
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POLISH CONSUMERS’ AWARENESS AND KNOWLEDGE ABOUT FUNCTIONAL FOOD
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"Computing with word" concept applied to musical information retrieval
PublikacjaW artykule zaproponowano wykorzystanie koncepcji "przetwarzania słów języka naturalnego" do znalezienia związku pomiędzy wybranymi parametrami dźwięków muzycznych a subiektywnie postrzeganą barwą. W pierwszej kolejności przedstawiono klasyczne metody mapowania parametrów mierzalnych i ich subiektywnych odpowiedników, następnie zbudowano bazę wiedzy w oparciu o wyniki testów subiektywnych. W procesie obróbki wykorzystano metodę...
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Peptidoglycans in cutting fluids – a good indicator of bacterial contamination?
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COVID-19 Vaccine Boosters: The Good, the Bad, and the Ugly
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Cooperative Word Net Editor for Lexical Semantic Acquisition
PublikacjaThe article describes an approach for building Word Net semantic dictionary in a collaborative approach paradigm. The presented system system enables functionality for gathering lexical data in a Wikipedia-like style. The core of the system is a user-friendly interface based on component for interactive graph navigation. The component has been used for Word Net semantic network presentation on web page, and it brings functionalities...
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Food Bioactive Ingredients Processing Using Membrane Distillation
PublikacjaSeparation processes are an important part of today’s food industries, especially in the case of specific bioactive components due to their health benefits. In general, processing of bioactive food ingredients assumes the introduction of integrated system directed to their separation, fractionation, and recovery. Recently, membrane distillation (MD) has been considered as an alternative membrane-based separation and concentration...
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Emerging Processes for Sustainable Processing of Food Ingredients and Products
PublikacjaIn recent decades, traditional food processing processes, such as homogenization, pasteurization, canning, drying, and smoking, among others, have been successfully applied to obtain, to some extent, acceptable food items. However, with the increasing food demand, as a consequence of the growing population worldwide, new, tunable, and enriched food products are demanded, requiring the implementation of emerging technologies in...
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Food safety of potato processed in the aspect of acrylamide risk
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