Zobrazeno 1 - 10
of 29
pro vyhledávání: '"Joanna Piepiórka-Stepuk"'
Publikováno v:
Scientific Reports, Vol 12, Iss 1, Pp 1-9 (2022)
Abstract Vacuum-steam thawing is one of the methods used for defrosting food, realized in the atmosphere of water vapour under the conditions of reduced pressure. The water vapour formed in vacuum with the temperature of 20 °C fills the defrosting c
Externí odkaz:
https://doaj.org/article/a8ad4e8a60dd498d9ca956f935fbcda7
Publikováno v:
Czech Journal of Food Sciences, Vol 34, Iss 3, Pp 271-279 (2016)
Results of research on the effect of stainless steel (SS) surface roughness on the amount and microscopic structure of milk impurities, formed under the influence of high-temperature milk processing are presented. Three types of plates of different r
Externí odkaz:
https://doaj.org/article/ac43f95a6efc4e03aab1053b8fe0af56
Autor:
Ryszard Cierpiszewski, Joanna Piepiórka-Stepuk, Daria Wieczorek, Aleksandra Gałka, Tomasz Kalak
Publikováno v:
Industria Textila. 72:233-243
The use of colorimetric analysis based on a CIELab system to determine detergency of commercial liquid laundrydetergents before and after modification with SB3C14 sulfobetaine (N-tetradecyl-N,N-dimethyl-3-ammonio-1-propanesulfonate) is presented. The
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::1fa0c6a69596e2222c89846fc9d10dc4
https://doi.org/10.35530/t.072.03.1742
https://doi.org/10.35530/t.072.03.1742
Publikováno v:
The Journal of The Textile Institute. 112:1826-1834
Detergency of liquid laundry detergents (L1, L2) before and after the addition of anionic surfactant sodium bis-(2-ethylhexyl) sulfosuccinate (AOT) was determined using colorimetric analysis based ...
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::47d4a92816d8674860f997b417fb96b0
https://doi.org/10.1080/00405000.2020.1847476
https://doi.org/10.1080/00405000.2020.1847476
Autor:
Joanna Piepiórka-Stepuk, Iwona Wojtasik-Kalinowska, Monika Sterczyńska, Sylwia Mierzejewska, Marta Stachnik, Marek Jakubowski
Publikováno v:
LWT. 175:114469
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::985053555863be7a90ecc3d1da1b6041
https://doi.org/10.1016/j.lwt.2023.114469
https://doi.org/10.1016/j.lwt.2023.114469
Autor:
Oleg V. Ageev, Andrzej Dowgiałło, Monika Sterczyńska, Joanna Piepiórka-Stepuk, Natalia V. Samojlova, Marek Jakubowski
Publikováno v:
Materials; Volume 15; Issue 1; Pages: 289
Materials, Vol 15, Iss 289, p 289 (2022)
Materials
Materials, Vol 15, Iss 289, p 289 (2022)
Materials
Mathematical models for predicting the resistance forces that are developed during the inclined and sliding cutting of food materials have been developed. The dependence of the actual cutting angle on the angle of inclination and sliding speed of the
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::79a1f5e194508c4742615ed2827219db
Autor:
Oleg A. Ageev, Monika Sterczyńska, Marta Stachnik, Emilia Smarzewska, Marek Jakubowski, Joanna Piepiórka-Stepuk, Anna Ptaszek
Publikováno v:
Materials, Vol 14, Iss 7162, p 7162 (2021)
Materials
Materials; Volume 14; Issue 23; Pages: 7162
Materials
Materials; Volume 14; Issue 23; Pages: 7162
The boiling of beer wort with hops results in the formation of a hot trub, a sediment consisting mainly of water-insoluble tannin and protein conglomerates and hop residue. Hot trub is a waste product, removed in a clarifying tank and discarded. The
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::fe8a0789f46b4bd210ff87090add93ce
https://www.mdpi.com/1996-1944/14/23/7162
https://www.mdpi.com/1996-1944/14/23/7162
Publikováno v:
Sustainability; Volume 15; Issue 1; Pages: 273
This article presents the results of the effect of chicken leg meat tumbling parameters on its texture, as assessed by the tendinous-tenderness index KZ-S, where the value of KZ-S = 1 index means maximum tendinous—no tenderness and the value of KZ-
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::a8b7c72d77be144b507db64449d98666
https://doi.org/10.3390/su15010273
https://doi.org/10.3390/su15010273
Autor:
Sylwia Mierzejewska, Joanna Piepiórka-Stepuk, Michał Michałowski, Krzysztof Kukielka, Aldona Bać
Publikováno v:
Agricultural Engineering. 23:31-39
The paper presents a study on the control of the canned fish seaming with the so-called double seam and statistical analysis of correctness of seaming. The use of standard control charts enabled observation and intervention in case irrelevant paramet
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::23a76d9d78bb18c58e7500d5418f1279
https://doi.org/10.1515/agriceng-2019-0034
https://doi.org/10.1515/agriceng-2019-0034
Autor:
Joanna Piepiórka-Stepuk, Remigiusz Knitter, Monika Sterczyńska, Oleg V. Ageev, Andrzej Dowgiałło, Marek Jakubowski, Marta Stachnik, R. Matysko
Publikováno v:
National Information Processing Institute
Whirlpool is a separator used in the brewing industry for the separation of hot trub. The so-called Tea Leaf Paradox is responsible for the formation of deposit cone. One of this separator is a whirlpool kettle. This paper presents the analysis of th
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::f2b1ebfcaeb1891ecb437e80dd38a0ff
https://doi.org/10.1016/j.jfoodeng.2019.04.003
https://doi.org/10.1016/j.jfoodeng.2019.04.003