Zobrazeno 1 - 10
of 63
pro vyhledávání: '"Mitrevski Vangelce"'
Publikováno v:
Journal on Processing and Energy in Agriculture, Vol 27, Iss 1, Pp 22-24 (2023)
Agricultural activity employs an estimated 1.3 billion workers worldwide, which is half of the world's labour force. In terms of fatalities, injuries and work-related ill-health, it is one of the four most hazardous sectors of activity (along with co
Externí odkaz:
https://doaj.org/article/77886f52284545629b8528ef0dd63fd7
Publikováno v:
Journal on Processing and Energy in Agriculture, Vol 24, Iss 1, Pp 1-5 (2020)
In the scientific and engineering literature, there are various mathematical methods for modelling the equilibrium moisture content of agricultural and food materials. The objective of the present study was to statistically evaluate a total of thirty
Externí odkaz:
https://doaj.org/article/6d16439386d74e078b2e10b20d002aeb
Publikováno v:
Journal on Processing and Energy in Agriculture, Vol 25, Iss 1, Pp 13-15 (2021)
In the food industry, convective drying is a widely used method due to its applicability to many food materials. Besides this advantage of the convective drying method, there are several shortcomings related to the rehydration capacity, low quality o
Externí odkaz:
https://doaj.org/article/ebbb3c6fe22445a783c62d279d389395
Publikováno v:
Journal on Processing and Energy in Agriculture, Vol 23, Iss 1, Pp 1-5 (2019)
Numerous mathematical models for approximating the water sorption data of food materials are available in the scientific literature. Depending on the number of parameters included, such models are referred to as one-parameter, two-parameter, three-pa
Externí odkaz:
https://doaj.org/article/73a9b4885be44fb98e5dd846e971290d
Publikováno v:
Journal on Processing and Energy in Agriculture, Vol 22, Iss 1, Pp 1-4 (2018)
The mathematical modelling of the food drying process is of significant importance to scientific and engineering calculations. Thin-layer drying models represent valuable tools for modelling the drying curve and estimating the drying time. These mode
Externí odkaz:
https://doaj.org/article/9ac90686d2014e689267a488d858e37a
Autor:
Lutovska Monika, Mitrevski Vangelce, Pavkov Ivan, Babić Mirko, Mijakovski Vladimir, Geramitcioski Tale, Stamenković Zoran
Publikováno v:
Journal on Processing and Energy in Agriculture, Vol 21, Iss 2, Pp 91-96 (2017)
In this paper, a faster and easier way, in comparison with classical methods, to determine the equilibrium moisture content in food materials is shown. The equilibrium moisture content is determined only experimentally, with determination of sorption
Externí odkaz:
https://doaj.org/article/9f2c53936dae41b591d20d60564ec96a
Autor:
Mitrevski Vangelce, Mitrevska Cvetanka, Bundalevski Slobodan, Mijakovski Vladimir, Geramitcioski Tale
Publikováno v:
Journal on Processing and Energy in Agriculture, Vol 21, Iss 3, Pp 127-130 (2017)
In this paper, a mathematical model of far-infrared vacuum drying of shrinkage body is presented. The system of two coupled partial differential equations for heat and mass transfer with appropriate initial and boundary conditions are solved numerica
Externí odkaz:
https://doaj.org/article/6638797189db4d69adc45789ac1db1e0
Autor:
Lutovska Monika, Mitrevski Vangelce, Geramitcioski Tale, Mijakovski Vladimir, Andreevski Igor
Publikováno v:
Journal on Processing and Energy in Agriculture, Vol 20, Iss 2, Pp 69-72 (2016)
Water activity is an important parameter that can be used to predict the stability and safety of food with respect to the most microbiological and biochemical reactions, conditioned by its value. In other words, it describes the degree of the bound l
Externí odkaz:
https://doaj.org/article/dfe22215cecd4c19aa525f74f6e33c5b
Publikováno v:
Chemical Industry and Chemical Engineering Quarterly, Vol 22, Iss 2, Pp 191-199 (2016)
In this study, a thin - layer drying of pear slices as a function of drying conditions were examined. The experimental data set of thin - layer drying kinetics at five drying air temperatures 30, 40, 50, 60 and 70°C, and three drying air velociti
Externí odkaz:
https://doaj.org/article/dffa1f2e5fa1475d92f13b0250f72003
Publikováno v:
Journal on Processing and Energy in Agriculture, Vol 21, Iss 3, Pp 168-170 (2017)
There are two types of water supply networks, branched and looped (ring-type). Looped water supply network consists of a number of closed loops (rings) surrounding the consumers while supplying them with water through sections. This type of water sup
Externí odkaz:
https://doaj.org/article/70ce0687b23d489a989d644a15e0e0c9