Zobrazeno 1 - 10
of 101
pro vyhledávání: '"Angelo Fabbri"'
Autor:
Alessandro Benelli, Chiara Cevoli, Angelo Fabbri, Søren Balling Engelsen, Klavs Martin Sørensen
Publikováno v:
Smart Agricultural Technology, Vol 7, Iss , Pp 100434- (2024)
Precision viticulture is increasingly being applied to automate and optimize grape production in the vineyard. This paper describes the development of a method for automatic selection of regions of interest from hyperspectral images obtained of a row
Externí odkaz:
https://doaj.org/article/5a91524773774f9b807de12dcc93aa0c
Publikováno v:
Journal of Agricultural Engineering, Vol 53, Iss 2 (2022)
The fruit industry needs rapid and non-destructive techniques to evaluate the quality of the products in the field and during the post-harvest phase. The soluble solids content (SSC), in terms of °Brix, and the flesh firmness (FF) are typical parame
Externí odkaz:
https://doaj.org/article/5bef0c0f4eed4653a8f2d3c71949d775
Autor:
Eleonora Iaccheri, Chiara Cevoli, Santina Romani, Marco Dalla Rosa, Giovanni Molari, Angelo Fabbri
Publikováno v:
Journal of Agricultural Engineering, Vol 52, Iss 3 (2021)
A simple test for shelf-life assessment of frozen spinach and parsley is presented. A specific shelf-life test that considers three storage temperatures is proposed to accelerate the rate of quality decay in frozen spinach and parsley. The scope was
Externí odkaz:
https://doaj.org/article/32d8c69154684b14981f7feecfb6263b
Publikováno v:
Journal of Agricultural Engineering, Vol 51, Iss 3 (2020)
The measurement of vegetation indexes that characterise the plants growth, assessing the fruit ripeness or detecting the presence of defects and diseases, is a key factor to gain high quality of fruit or vegetables. Such evaluation can be carried out
Externí odkaz:
https://doaj.org/article/7eddbafab206452fade168eb19250896
Publikováno v:
Journal of Agricultural Engineering, Vol 48, Iss 2, Pp 81-87 (2017)
Walk behind tractors have some advantages over other agricultural machines, such as the cheapness and the easy to use, however the driver is exposed to high level of vibrations transmitted from handles to hand-arm system and to shoulders. The vibrati
Externí odkaz:
https://doaj.org/article/c382355b9c634f4bbd6f435c364625a9
Publikováno v:
Foods, Vol 10, Iss 4, p 778 (2021)
Volume change and large deformation occur in different solid and semi-solid foods during processing, e.g., shrinkage of fruits and vegetables during drying and of meat during cooking, swelling of grains during hydration, and expansion of dough during
Externí odkaz:
https://doaj.org/article/4ec374ae36284c008c414ddb684c9ef6
Publikováno v:
Journal of Agricultural Engineering, Vol 47, Iss 1, Pp 12-16 (2016)
The drop impact phenomenon can be used to study many agricultural aspects related to the rainfall, runoff and irrigation, such as the stability of aggregated and the detachment of fine particles. The aim of this study was to study experimentally and
Externí odkaz:
https://doaj.org/article/e973da697fe343cc9ea6c6ae07cfc080
Autor:
Angelo Fabbri, Chiara Cevoli
Publikováno v:
Journal of Agricultural Engineering, Vol 46, Iss 3, Pp 95-99 (2015)
The description of the rheological properties of food material plays an important role in food engineering. Particularly for the optimisation of pasta manufacturing process (extrusion) is needful to know the rheological properties of semolina dough.
Externí odkaz:
https://doaj.org/article/02f57a84ae024af5a6f1a6fc82ea1225
Publikováno v:
Journal of Agricultural Engineering, Vol 45, Iss 2, Pp 90-95 (2014)
In food industry wooden pallet and fruit and vegetables crates are the most used for handling and delivering. Regulatory aspects and test procedure are relatively young as regards to the packaging sector of wooden. Currently many standards are in dev
Externí odkaz:
https://doaj.org/article/7887fb632e0c44b4871fb440dd624941
Publikováno v:
Journal of Agricultural Engineering, Vol 45, Iss 2, Pp 64-69 (2014)
Thermal conductivity of a food material is an essential physical property in mathematical modelling and computer simulation of thermal processing. Effective thermal conductivity of non-homogeneous materials, such as food matrices, can be determined e
Externí odkaz:
https://doaj.org/article/722d397d87454a028ec6ac5962ca74aa