A5065066872- Microencapsulation and Drying Processes
- Freezing and Crystallization Processes
- Agriculture, Plant Science, Crop Management
- Metallic Glasses and Amorphous Alloys
- Food Drying and Modeling
- Magnetic and Electromagnetic Effects
- Polysaccharides Composition and Applications
- Food composition and properties
- Mining and Industrial Processes
- Proteins in Food Systems
- Phase-change materials and chalcogenides
- Agricultural Engineering and Mechanization
- Nutrition and Health Studies
- Advanced Thermoelectric Materials and Devices
- Postharvest Quality and Shelf Life Management
- Metallurgical and Alloy Processes
- Microbial Metabolites in Food Biotechnology
- Microbial Inactivation Methods
- Material Properties and Applications
- Mechanical and Thermal Properties Analysis
- Advancements in Materials Engineering
- Glass properties and applications
- Advanced materials and composites
- Phytochemicals and Antioxidant Activities
- Spectroscopy and Chemometric Analyses
Warsaw University of Life Sciences
2016-2025
University of Surrey
2017-2023
Cranfield University
2014
Jan Długosz University
2006-2011
Institute of Physics
1990-2002
Pedagogical University
1986-2002
Częstochowa University of Technology
2000
Battery-supercapacitor hybridisation enables safe charge-discharge operation at high C rate, up to the supercapacitor capacity, while maintaining battery lifetime. However, battery-supercapacitor systems in parallel connection require a DC/DC converter for voltage balance. Hybridisation material level is explored this study aiming avoid use of converter. Different configurations, hybridised level, are investigated with goal maintain long redox plateau and self-balance without need Applying...
This study has aimed to determine the effect of pre-treatment with enzymes, ultrasound, and fruit skin perforation on kinetics freeze-drying process selected properties dried blueberries. The dry matter, water activity, maximal compression force, content flavonoids, polyphenols, anthocyanins after drying were measured. enzymatic, ultrasonic, puncture treatments reduced hardness blueberries by 2.5-fold, while most bioactive compounds remained similar. structure analysis shown that...
This study aimed to evaluate the effect of different concentrations Tween 20 on various physical properties agar gel as a model material. The effects other sources agar-agar powder were also evaluated. pure gels prepared with powders obtained from two suppliers. Also, in 0.10 0.70% range produced. measurement density, water activity, maximal force at fracture and gelling temperature, gels’ rheological properties, showed that had similar properties. syneresis stability indexes, gas hold-up,...
Summary The aim of this study was to characterise the influence different foam‐mat‐drying methods on moisture sorption characteristics and glass transition temperatures apple puree powder. Apple foamed with addition 2.5% egg albumin 0.5% methylcellulose. Convective air‐drying microwave‐drying techniques were used. Also without maltodextrin (6% or 15% w/w) freeze‐dried. Moisture equilibrium data powders determined by using a static desiccator method in water activity range 0.0–0.903....
Dry sweet whey was used in this study at 42% to prepare a new ice cream composition. The additional aim of the research select most effective stabilizers recrystallization inhibition. addition and impact two stabilizing systems, containing LBG (locust bean gum), guar gum respectively κ- ι-carrageenan, on physicochemical properties (density, pH, overrun, viscosity, melting time) crystal structure after specified storage time of: 24 h, 1 month 3 months were examined. It found that presence...
The aim of this study was to investigate selected physical and biochemical properties four vegetable freeze-dried soups. water content, activity, pH, color parameters, antioxidant activity (EC50), total polyphenolic content fresh tomato, pumpkin, beetroot, cucumber, soups were measured. Sensory analysis applied compare sensory attributes rehydrated sorption isotherms obtained with the application static dynamic vapor (DVS) method. freeze-drying method enabled obtaining dry a low 2–3%. drying...
In this study, the effect of ultrasound-assisted immersion freezing (UAF) mango sorbet in comparison to conventional freezer freezing, on course and created crystal structure, was studied. The scope work included preparation a mixture prepared basis frozen fruit with addition locust bean gum (LBG), guar commercial mix carrageenan without stabilizers, it using equipment, variable operating parameters (21.5 kHz 40 kHz—continuous or chopped mode). Then, time structure samples (a microscopy...
The aim of this study was to investigate the effect application pulsed electric field (PEF) and different freezing methods (fast, slow vacuum freezing) on drying kinetics as well selected physical properties freeze-dried apple. apples were subjected PEF treatment with range pulses from 0 160 intake energy 1327 kJ·g-1. Apples without frozen rates freeze-dried. water content, activity colour attributes investigated. Regression analysis fitting procedures showed that among six models, Midilli...
This study aimed to determine the effect of different mixing rates and addition lecithin on rheological mechanical, acoustic properties agar gels with canola oil. The rate agar-oil mixture was changed from 10,000 13,000 rpm. Additionally, 1 5% were prepared. frequency sweep test used (at 4 50 °C) within linear viscoelastic region (LVR) in oscillatory measurement. cooled 80 10 °C, enabling obtainment gelling temperature. Texture profile analysis (TPA) compression tests, as well emission...
Abstract This study investigates and determines the dissolution kinetics of solid sulphur in DOL:DME solution, a typical electrolyte solution for lithium–sulphur (Li–S) batteries, at four different temperatures, range 17 °C–20 °C. The is considered as function sulphur-solution interfacial area. analysis yielded fast with mass transfer coefficient 2.3 × 10 −3 m s −1 20 °C but low solubility 0.058 S mol lt , latter being limiting factor dissolution. In later stages, swelling region was also...
High quality NaCo2O4 thermoelectrics are challenging to process due the volatile nature of Na, slow densification kinetics, and degradation above 900–950 °C leading formation Na-poor second phases. Fine grained sol-gel derived powders have been used enhance kinetics while pre-treatment powder with NaOH, provide a Na rich environment, has shown mitigate loss at elevated temperatures. While insufficient compensate for processing temperatures 1000 above, lower it is able facilitate complex...