44 Cz. Waszkiewicz, M. Sypułatemperature to seed longevity. Agricult.Eng. J. Vol. 9 (3-4), 129–138.JANOWICZ L. 2006: Wpływ zmian mikrobiologicznychna jakość ziarna zbóżw czasie przechowywania. Przegląd zbożowo-młynarski,4 s. 33.RYNIECKI A., 1998: Warunki bezpiecznegoprzechowywania ziarna Przegląd zbożowo-młynarski,10 s. 31–32.WASZKIEWICZ Cz., 1986: Analiza i dobórtechnologii konserwowania ziarna zbóżdla potrzeb gospodarstwa rolnego. Rozprawynaukowe i monografie. Wydawnictwo<strong>SGGW</strong>-AR, Warszawa.WILCKE W.F., GUPTA P., MERONUCKR.A., MOREY R.V. 2000: Effect <strong>of</strong>changing temperature on deterioration <strong>of</strong>shelled corn. Trans. ASAE, Vol. 43 (5),1195–1201.Streszczenie: Wpływ warunków przechowywaniana wartość biologiczną ziarna pszenicy i jęczmienia.Dokonano porównania tempa porażenia pleśniąziarniaków pszenicy i jęczmienia podczas ichprzechowywania w temperaturach 20, 25 i 30°Coraz przy wilgotności względnej powietrza 94i 99%. Stałe warunki przechowywania byłyutrzymywane przez umieszczenie próbek ziarnaw komorze klimatycznej. Metodą regresji liniowejwyznaczono równania opisujące tempo porażeniaziarniaków w funkcji czasu przechowywania dlaposzczególnych warunków przechowywania. Napodstawie przeprowadzonej analizy wynikówbadań wykazano, że warunki przechowywania(temperatura i wilgotność powietrza oraz czasprzechowywania) istotnie wpływają na stopieńporażenia pleśnią ziarna pszenicy i jęczmienia.Przy tych samych warunkach przechowywaniatempo rozwoju pleśni na ziarniakach pszenicy jestwiększe w porównaniu do jęczmienia.MS. received June 2008Authors’ address:Katedra Maszyn Rolniczych i LeśnychSzkoła Główna Gospodarstwa Wiejskiego02-787 Warszawa, ul. Nowoursynowska 164
<strong>Annals</strong> <strong>of</strong> <strong>Warsaw</strong> <strong>University</strong> <strong>of</strong> <strong>Life</strong> <strong>Sciences</strong> – <strong>SGGW</strong>Agriculture No 52 (Agricultural and Forest Engineering) 2008: 45–50(Ann. <strong>Warsaw</strong> Univ. <strong>of</strong> <strong>Life</strong> Sci. – <strong>SGGW</strong>, Agricult. 52, 2008)Investigations on drying <strong>of</strong> new pumpkin varietiesMARIUSZ SOJAK, SZYMON GŁOWACKIDepartment <strong>of</strong> Fundamental Engineering, <strong>Warsaw</strong> <strong>University</strong> <strong>of</strong> <strong>Life</strong> <strong>Sciences</strong> – <strong>SGGW</strong>, <strong>Warsaw</strong>,PolandAbstract: Investigations on drying <strong>of</strong> newpumpkin varieties. The paper presents preliminaryinvestigations and verification <strong>of</strong> models fordrying <strong>of</strong> new pumpkin varieties in the first dryingperiod, with consideration to shrinkage in volume,and in the second drying period. In calculationsthere were used results <strong>of</strong> measurements onkinetics <strong>of</strong> drying (in forced convection) <strong>of</strong>pumpkin particles (cross-cut perpendicularlyto fibres) in the shape <strong>of</strong> a plate <strong>of</strong> thickness5 and 10 mm, at drying medium temperature80°C, drying medium speed 1.2 m·s –1 . The results<strong>of</strong> measurements on changes in pumpkin particlevolume were also used in calculations. The dryingprocess was executed in a tunnel dryer.Key words: pumpkin, convectional drying, forcedconvection, model, shrinkage.NotationK – drying coefficient in the secondperiod, min –1 ,N – coefficient, dimensionless,a – coefficient, dimensionless,b – maximum value <strong>of</strong> shrinkagecoefficient, dimensionless,k 0 – constant drying rate, min –1 ,M s – dry mass <strong>of</strong> solid particle, %,u – moisture content <strong>of</strong> solid particle,kg·kg –1 ,u e – equilibrium moisture content <strong>of</strong>solid particle, kg·kg –1 ,u 0 – initial moisture content <strong>of</strong> driedparticle, kg·kg –1 ,u cr – critical water content, kg·kg –1 ,δ – relative error, %,∆ – error, dimensionless,τ – time <strong>of</strong> drying, min,τ cr – time <strong>of</strong> drying while water content,u = u cr , min.INTRODUCTIONIn recent years one can find a constantlyincreasing interest in the products made<strong>of</strong> pumpkin fruits, expressed by feed,pharmaceutical and food industries. Tomeet new requirements <strong>of</strong> consumers, inDepartment <strong>of</strong> Plant Genetics, Breedingand Biotechnology <strong>of</strong> WULS therewere created new pumpkin varieties<strong>of</strong> improved quality in terms <strong>of</strong>: taste,nutritional and technical value (s<strong>of</strong>texternal cover, improved colour <strong>of</strong>flesh and cover, reduced volume <strong>of</strong>seed pocket. Investigations were carriedout on drying <strong>of</strong> two edible pumpkinvarieties (Justynka and Amazonka) andone feeding variety (Ambar). In hithertoreferences, apart from the Authors’investigations, there is lack <strong>of</strong> data onpumpkin drying, particularly on drying<strong>of</strong> new varieties. More detailed learningand scientific explanation <strong>of</strong> the processis important with respect to both thecognitive and utilization aspects. Thedrying process coefficients determinedin this work can be used in optimization<strong>of</strong> convectional drying process and alsoin improvement <strong>of</strong> dryers’ design.
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