Zobrazeno 1 - 10
of 56
pro vyhledávání: '"Marek Markowski"'
Autor:
Marek Markowski
Publikováno v:
PRZEMYSŁ CHEMICZNY. 1:68-72
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::9e4f9f85fbbd4f07bc1e9bd5d0b24044
https://doi.org/10.15199/62.2023.2.6
https://doi.org/10.15199/62.2023.2.6
Publikováno v:
Energies, Vol 15, Iss 3, p 1014 (2022)
The purpose of this paper is to analyze the magnetic field distribution over a disc with magnets. This disk is part of an electromagnetic microgenerator that allows the generation of electricity as a result of changes in the magnetic field. The other
Externí odkaz:
https://doaj.org/article/fe8d405dfbe94fd091b45ab6ce9e52a8
Autor:
Ryszard Myhan, Marek Markowski
Publikováno v:
Processes; Volume 10; Issue 12; Pages: 2749
Convective cereal grain drying is an energy-intensive process. Mathematical models are applied to analyze and optimize grain drying processes in different types of dryers and in different stages of drying to improve final grain quality and reduce ene
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::ef8461f934404a59acb41983c08c1241
Publikováno v:
Micromachines, Vol 10, Iss 9, p 556 (2019)
This paper has three main purposes. The first is to investigate whether it is appropriate to use a planar thick-film thermoelectric sensor to monitor the temperature difference in a processor heat sink. The second is to compare the efficiency of two
Externí odkaz:
https://doaj.org/article/2a5014dc1f084f2eaaaf2a857cd2ce71
Publikováno v:
Biosystems Engineering. 190:1-10
A sophisticated relationship between strain rate and stress in plant tissues subjected to mechanical loads reflects the structural complexity and properties of biological tissues. The aim of this study was to develop a mathematical model explaining t
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::d7daf9bea42010826167610318d41540
https://doi.org/10.1016/j.biosystemseng.2019.11.018
https://doi.org/10.1016/j.biosystemseng.2019.11.018
Publikováno v:
Technical Sciences. 4
Professor Stanisław Pabis passed away suddenly on September 13, 2019, at the age of 94. We lost an outstanding scientist in the field of Biosystems Engineering who founded the scientific school of methodology of empirical sciences and who made a sig
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::42ed8d4b253563cf1297bb305d8ea073
https://doi.org/10.31648/ts.5407
https://doi.org/10.31648/ts.5407
Publikováno v:
Drying Technology. 37:1714-1730
The aim of this study was to evaluate the effect of convective and cryogenic freezing, hot air convective drying (HACD) at 60, 70, 80, and 90 °C and microwave vacuum drying (MWVD) at 100, 150, 200,...
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::13759b5c120e35bd3e239e9283b32728
https://doi.org/10.1080/07373937.2018.1543317
https://doi.org/10.1080/07373937.2018.1543317
Publikováno v:
Food and Bioprocess Technology. 11:585-602
The aim of this study was to compare the effectiveness of microwave-vacuum pretreatment conducted at 100, 500 and 800 W on the drying kinetics of whole cranberries (Vaccinium macrocarpon) during hybrid osmotic and microwave-vacuum drying. Additionall
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::2d4d0df3a3c7ee36cd5cbb7b6cf83a9f
https://doi.org/10.1007/s11947-017-2034-9
https://doi.org/10.1007/s11947-017-2034-9
Autor:
Marek Markowski, Magdalena Zielinska
Publikováno v:
Drying Technology. 36:1158-1169
The objectives of this study were (i) to evaluate moisture loss (ML), solids gain (SG), moisture loss rate (d(ML)/dt), solids gain rate (d(SG)/dt), effective moisture diffusivity (DeM), and effective solids diffusivity (DeS) during osmotic dehydratio
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::4c17906e3d32c098e3fdc530b1fc1caa
https://doi.org/10.1080/07373937.2017.1390476
https://doi.org/10.1080/07373937.2017.1390476
Publikováno v:
LWT - Food Science and Technology. 85:204-211
The aim of this study was to compare the thermal properties of cranberry fruits measured with a thermal probe with the values calculated based on the chemical composition of raw, hot air convective dried (HACD, 80 °C) and microwave-vacuum dried (MWV
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::454e18fa31d2ff05e3e7f7ef5abb70f3
https://doi.org/10.1016/j.lwt.2017.07.016
https://doi.org/10.1016/j.lwt.2017.07.016