Wszystkie pola: Cranberries

Skocz do pozycji: 1.

Tytuł:: The choice of mechanised means and economic aspects of growing cultivated cranberries
Autorzy:: Ivanov, S.
Viesturs, D.
Bergs, J.
Tematy:: borówka
uprawa ekologiczna
mechanizacja
koszty
cranberry
ecological technology
mechanisation
costs; Pokaż więcej
Wydawca:: Sieć Badawcza Łukasiewicz - Przemysłowy Instytut Maszyn Rolniczych
Powiązania:: https://bibliotekanauki.pl/articles/337263.pdf Link otwiera się w nowym oknie
Opis:: The report presents a review of the cranberry growing ecological technologies applied in Latvia depending on the amount of production and its provision with adequate means of mechanisation. The costs are analysed for laying out plantations, the production of the products and the technical means for harvesting, as well as their payback at various volumes of output.
Dostawca treści:: Biblioteka Nauki

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Skocz do pozycji: 2.

Tytuł:: Application of sonication and freezing as initial treatments before microwave-vacuum drying of cranberries
Autorzy:: Staniszewska, Izabela
Staszyński, Szymon
Zielińska, Magdalena
Tematy:: cranberry
vacuum drying
microwave drying
drying pretreatment
texture
density
color; Pokaż więcej
Wydawca:: Uniwersytet Warmińsko-Mazurski w Olsztynie
Powiązania:: https://bibliotekanauki.pl/articles/297881.pdf Link otwiera się w nowym oknie
Opis:: The aim of study was to determine the influence of sonication and freezing on the kinetic of the microwave-vacuum drying, energy consumption and physical properties of whole cranberries as well as evaluate the applicability of sonication instead of freezing in order to change their physical properties and the drying kinetic of whole cranberries. Microwave-vacuum drying of whole cranberries with/without initial treatments took from 12 ± 1 to 14.5 ± 0.5 minutes. All of treatments did not significantly shorten the drying time of cranberries. However, they increased SMER values even by 31%. Despite of cryogenic freezing, all of treatments significantly increased the values of Dew. Sonication combined with drying allowed to obtain dried berries characterized by the lowest cohesiveness (0.19±0.02), springiness (0.62±0.02) and chewiness (3.4±0.8 N), while cryogenic freezing combined with drying allowed to obtain dried fruits characterized by highest springiness (0.75±0.03) and low chewiness (3.3±0.5 N). The highest lightness (32.2±0.7), redness (32.6±0.8), and yellowness (11.1±0.7) were found for fruits subjected to initial convective freezing before drying. The efficiency of sonication in color change was comparable to cryogenic freezing and much lower than convective freezing. All of initial treatments increased such thermal properties of dried cranberries as thermal conductivity and thermal diffusivity.
Dostawca treści:: Biblioteka Nauki

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Skocz do pozycji: 3.

Tytuł:: Effect of cereal products supplementation with american blueberries, cranberries and cinnamon on the formation of type A and B trichothecenes group
Autorzy:: Pokrzywa, P.
Cieślik, E.
Surma, M.
Wydawca:: Instytut Medycyny Wsi
Powiązania:: https://bibliotekanauki.pl/articles/28762873.pdf Link otwiera się w nowym oknie
Dostawca treści:: Biblioteka Nauki

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