Cooling of raw materials and products in the food industry as well as in the whole food chain, including transportation and storage is an important task because it has a great impact to the product quality. This paper deal with the drop-in application of refrigerants in cooling systems used in the food industry. The focus of my research is to investigate the defrosting cycle of an evaporator in a cooling chamber with respect to the thermal medium used. Since during the process the temperature of the chamber can fluctuate, which can increase the deterioration of the stored food. My hypothesis is that if an environmentally or energetically beneficial change of refrigerant is implemented in a plant, the length of defrosting cycles will also change. My aim is to mathematically describe the relationship between refrigerants, chamber temperature and defrosting time. This will help to predict the effect of a possible refrigerant change on the length of the defrost cycle as a function of the chamber temperature.
{"title":"Experimental Investigation of Drop-In Application of Natural Refrigerants","authors":"Péter Hermanucz","doi":"10.17676/hae.2022.41.45","DOIUrl":"https://doi.org/10.17676/hae.2022.41.45","url":null,"abstract":"Cooling of raw materials and products in the food industry as well as in the whole food chain, including transportation and storage is an important task because it has a great impact to the product quality. This paper deal with the drop-in application of refrigerants in cooling systems used in the food industry. The focus of my research is to investigate the defrosting cycle of an evaporator in a cooling chamber with respect to the thermal medium used. Since during the process the temperature of the chamber can fluctuate, which can increase the deterioration of the stored food. My hypothesis is that if an environmentally or energetically beneficial change of refrigerant is implemented in a plant, the length of defrosting cycles will also change. My aim is to mathematically describe the relationship between refrigerants, chamber temperature and defrosting time. This will help to predict the effect of a possible refrigerant change on the length of the defrost cycle as a function of the chamber temperature.","PeriodicalId":104429,"journal":{"name":"Hungarian Agricultural Engineering","volume":"2 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"1900-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"122714414","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
A. Tóth, C. Németh, K. Hidas, P. Póti, F. Pajor, A. Barkó, E. Hamar, L. Friedrich
: Development of nutrient-dense foods is one of the most important goals of today’s food industry. High protein content of foods helps to provide energy and amino acids for human body. In our study protein enriched filling was developed for donates. The main ingredients of the product were pudding powder and egg white product (TOTu, ToTu tej, ToTu krém, and ToTu krém extra). The texture of samples was analyzed by Anton Paar Mcr 92 rheometer and the quality of products was evaluated by sensorial tests. Microbiological decontamination of HHP was investigated (500 MPa, 5 min). Our results show that high protein content did not influence the sensorial quality of filling, as long the microbiota of the products is highly improved by HHP treatment. Rheological properties are highly influenced by the concentration of egg proteins. The overall quality will be better, if egg white products are used for the product.
{"title":"Development of A High Protein Containing Filling for Bakery Products","authors":"A. Tóth, C. Németh, K. Hidas, P. Póti, F. Pajor, A. Barkó, E. Hamar, L. Friedrich","doi":"10.17676/hae.2020.37.60","DOIUrl":"https://doi.org/10.17676/hae.2020.37.60","url":null,"abstract":": Development of nutrient-dense foods is one of the most important goals of today’s food industry. High protein content of foods helps to provide energy and amino acids for human body. In our study protein enriched filling was developed for donates. The main ingredients of the product were pudding powder and egg white product (TOTu, ToTu tej, ToTu krém, and ToTu krém extra). The texture of samples was analyzed by Anton Paar Mcr 92 rheometer and the quality of products was evaluated by sensorial tests. Microbiological decontamination of HHP was investigated (500 MPa, 5 min). Our results show that high protein content did not influence the sensorial quality of filling, as long the microbiota of the products is highly improved by HHP treatment. Rheological properties are highly influenced by the concentration of egg proteins. The overall quality will be better, if egg white products are used for the product.","PeriodicalId":104429,"journal":{"name":"Hungarian Agricultural Engineering","volume":"10 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"1900-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"123747356","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
The Information Technology (IT) business ceaselessly endeavours to enhance regarding deploying products or offering services with the approach of new technology, and cloud computing is quickly moving in the promotion cycle because it will reshape the method of delivering services of data innovation. Decisionmakers still have numerous worries that could drop the adoption of cloud computing. This paper will show a systematic literature review to investigate the present situation related to cloud computing adoption. This is done by analysing 25 studies published about cloud computing adoption. The results show that businesses face critical problems before they choose to adopt cloud computing.
{"title":"The adoption of cloud computing in business organizations for an immediate tactical advantage or making it part of their long-term strategic I.T. plan","authors":"Miriam Bahna","doi":"10.17676/HAE.2020.38.23","DOIUrl":"https://doi.org/10.17676/HAE.2020.38.23","url":null,"abstract":"The Information Technology (IT) business ceaselessly endeavours to enhance regarding deploying products or offering services with the approach of new technology, and cloud computing is quickly moving in the promotion cycle because it will reshape the method of delivering services of data innovation. Decisionmakers still have numerous worries that could drop the adoption of cloud computing. This paper will show a systematic literature review to investigate the present situation related to cloud computing adoption. This is done by analysing 25 studies published about cloud computing adoption. The results show that businesses face critical problems before they choose to adopt cloud computing.","PeriodicalId":104429,"journal":{"name":"Hungarian Agricultural Engineering","volume":"9 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"1900-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"116880179","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Ahmed Elawad Eltayeb Ahmed, Alaa El Hariri, P. Kiss
In this research, the interest will be given to studying the load bearing capacity and strength of soil terrain, resulting from machine-soil interaction. A small introduction will define terramechanics studies and its importance when dealing with machine-terrain interaction. The axial load acting on a terrain will lead to the sinkage of the machine, thus considering this load will help in studying the load bearing capacity of the soil and ending up with results that are beneficial to terramechnaics studies, so improvement in the machine design or choosing the suitable machine for specific terrain. This review shows the studies and models that researchers obtained and dealt with regarding the load bearing capacity. The techniques and the measurements used in finding the load bearing capacity of soil will be explained (Bevameter, Cone penetrometer).
{"title":"Soil strength and load bearing capacity measurement techniques","authors":"Ahmed Elawad Eltayeb Ahmed, Alaa El Hariri, P. Kiss","doi":"10.17676/hae.2021.40.16","DOIUrl":"https://doi.org/10.17676/hae.2021.40.16","url":null,"abstract":"In this research, the interest will be given to studying the load bearing capacity and strength of soil terrain, resulting from machine-soil interaction. A small introduction will define terramechanics studies and its importance when dealing with machine-terrain interaction. The axial load acting on a terrain will lead to the sinkage of the machine, thus considering this load will help in studying the load bearing capacity of the soil and ending up with results that are beneficial to terramechnaics studies, so improvement in the machine design or choosing the suitable machine for specific terrain. This review shows the studies and models that researchers obtained and dealt with regarding the load bearing capacity. The techniques and the measurements used in finding the load bearing capacity of soil will be explained (Bevameter, Cone penetrometer).","PeriodicalId":104429,"journal":{"name":"Hungarian Agricultural Engineering","volume":"262 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"1900-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"117166389","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
The main aim of conducting this research work is to explore the impact of Training on Employees Performance in the banking industry in Palestine. The Data for this study were collected from the permanent staff working in banks in Palestine through a questionnaire designed to achieve the objectives of this study as the main instrument to gather the primary data; 10 banks have been selected for this purpose. The result shows that there is a significant relationship between Training Material and Employee Performance, and also a significant relationship between Training Delivery and Employee Performance, while the study revealed that there is no significant relationship between (Training Design and Training Content) and Employee Performance. The researcher recommended banks to focus on giving useful and easy to read and see the material, handouts, and activities in training. Moreover, Banks should consider focusing on training that best helps employees in applying and learning various types of knowledge and skills, providing clear instructions for all activates, and providing trainings with reasonable time duration.
{"title":"The Impact of Training on Banks Employee Performance","authors":"Mohannad Abu Daqar, M. Constantinovits","doi":"10.17676/hae.2021.39.22","DOIUrl":"https://doi.org/10.17676/hae.2021.39.22","url":null,"abstract":"The main aim of conducting this research work is to explore the impact of Training on Employees Performance in the banking industry in Palestine. The Data for this study were collected from the permanent staff working in banks in Palestine through a questionnaire designed to achieve the objectives of this study as the main instrument to gather the primary data; 10 banks have been selected for this purpose. The result shows that there is a significant relationship between Training Material and Employee Performance, and also a significant relationship between Training Delivery and Employee Performance, while the study revealed that there is no significant relationship between (Training Design and Training Content) and Employee Performance. The researcher recommended banks to focus on giving useful and easy to read and see the material, handouts, and activities in training. Moreover, Banks should consider focusing on training that best helps employees in applying and learning various types of knowledge and skills, providing clear instructions for all activates, and providing trainings with reasonable time duration.","PeriodicalId":104429,"journal":{"name":"Hungarian Agricultural Engineering","volume":"69 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"1900-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"122722628","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
B. Aouadi, J. Z. Zaukuu, Z. Gillay, B. Gillay, M. Fodor, Z. Kovács
With its adverse effects on the health of consumers and the global economy, food adulteration is considered to be one of the pressing issues of our times. Beef Protein powders (BPP) are particularly among the most fraud-prone products mainly due to their ever-growing consumption. For the purpose of our study, FT-NIR spectroscopy was applied to quantify four commonly used adulterants: Melamine (M), Urea (U), Glycine (G) and Taurine (T) in BPP. Analysis with chemometric tools proved the efficiency of the aforementioned technique as a rapid nondestructive analytical tool for the detection of Beef protein powder adulteration.
{"title":"Quantification of multiple adulterants in beef protein powder by FT-NIR","authors":"B. Aouadi, J. Z. Zaukuu, Z. Gillay, B. Gillay, M. Fodor, Z. Kovács","doi":"10.17676/hae.2019.36.44","DOIUrl":"https://doi.org/10.17676/hae.2019.36.44","url":null,"abstract":"With its adverse effects on the health of consumers and the global economy, food adulteration is considered to be one of the pressing issues of our times. Beef Protein powders (BPP) are particularly among the most fraud-prone products mainly due to their ever-growing consumption. For the purpose of our study, FT-NIR spectroscopy was applied to quantify four commonly used adulterants: Melamine (M), Urea (U), Glycine (G) and Taurine (T) in BPP. Analysis with chemometric tools proved the efficiency of the aforementioned technique as a rapid nondestructive analytical tool for the detection of Beef protein powder adulteration.","PeriodicalId":104429,"journal":{"name":"Hungarian Agricultural Engineering","volume":"52 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"1900-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"128938599","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
: Impact of macroelements in soil on NDVI parameter was analyzed in the paper. Remote sensing and laboratory soil analysis results were compared. Macroelements and NDVI parameter values are variables which relations are not linear. Statistic was used in order to define the relations more clearly. Results of soil sampling and laboratory analysis were compared with NDVI values collected by remote sensing. Main causes of variation of the NDVI parameter are the content of organic matter i.e. humus, soil acidity and content of nitrate nitrogen.
{"title":"NDVI remote detection and laboratory soil test result presentation in GIS environment","authors":"S. Negovanović, A. Belingar, G. Topisirović","doi":"10.17676/hae.2020.37.14","DOIUrl":"https://doi.org/10.17676/hae.2020.37.14","url":null,"abstract":": Impact of macroelements in soil on NDVI parameter was analyzed in the paper. Remote sensing and laboratory soil analysis results were compared. Macroelements and NDVI parameter values are variables which relations are not linear. Statistic was used in order to define the relations more clearly. Results of soil sampling and laboratory analysis were compared with NDVI values collected by remote sensing. Main causes of variation of the NDVI parameter are the content of organic matter i.e. humus, soil acidity and content of nitrate nitrogen.","PeriodicalId":104429,"journal":{"name":"Hungarian Agricultural Engineering","volume":"33 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"1900-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"125372348","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
The Production of complex products is easily possible with the help of additive manufacturing. By using additive manufacturing products may be mass-produced. Compared to traditional subtractive manufacturing, Additive manufacturing is advantageous in short design cycles, suitable for manufacturing complex structures, and high material utilization. Polymers and composites are frequently used in AM technologies, which have evolved into a variety of industrial and emerging applications. Among the many materials currently used in 3D printing are ceramics, metals, polymers, and concrete. ABS and PLA thermoplastics are the most often used materials for agricultural 3D printing since they are easy to print and relatively cheap. This article provides an overview of 3D printing technologies, materials, and applications in agriculture.
{"title":"Introduction to 3D printing: techniques, materials and agricultural applications","authors":"R. F. Faidallah, Z. Szakál, I. Oldal","doi":"10.17676/hae.2021.40.47","DOIUrl":"https://doi.org/10.17676/hae.2021.40.47","url":null,"abstract":"The Production of complex products is easily possible with the help of additive manufacturing. By using additive manufacturing products may be mass-produced. Compared to traditional subtractive manufacturing, Additive manufacturing is advantageous in short design cycles, suitable for manufacturing complex structures, and high material utilization. Polymers and composites are frequently used in AM technologies, which have evolved into a variety of industrial and emerging applications. Among the many materials currently used in 3D printing are ceramics, metals, polymers, and concrete. ABS and PLA thermoplastics are the most often used materials for agricultural 3D printing since they are easy to print and relatively cheap. This article provides an overview of 3D printing technologies, materials, and applications in agriculture.","PeriodicalId":104429,"journal":{"name":"Hungarian Agricultural Engineering","volume":"73 ","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"1900-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"120872389","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
During the post-industrial revolutions, until the 20th century. By the last third of the 20th century, two basic directions of industrial development could be defined. One preferred to invest in local resources, with the help of state-owned companies, while the other favored industrial innovation in the export of capital by national companies. The two directions of industrial development were in some ways similar. Ecological sustainability aspects have not been taken into account during the development and operation of the technology. From this, we can see that ecomanagement as the management of eco-conscious companies in terms of environmental management was not a preferred aspect at that time. In the last third of the 20th century, environmental problems and the social and economic effects of pollution had also become globalize and were becoming increasingly important aspects of corporate governance. This is also due to the fact that the environmental spread of contaminants did not stop within the boundaries of a particular company, but because of the environmental conditions, they showed increasing risks to human health and the environment. As a result, companies have increasingly focused on environmental and human aspects, avoiding negative externalities and risks.
{"title":"Eco-Management and Sustainability Aspects of Innovative Development Strategies","authors":"M. Czikkely, C. Fogarassy","doi":"10.17676/hae.2019.35.22","DOIUrl":"https://doi.org/10.17676/hae.2019.35.22","url":null,"abstract":"During the post-industrial revolutions, until the 20th century. By the last third of the 20th century, two basic directions of industrial development could be defined. One preferred to invest in local resources, with the help of state-owned companies, while the other favored industrial innovation in the export of capital by national companies. The two directions of industrial development were in some ways similar. Ecological sustainability aspects have not been taken into account during the development and operation of the technology. From this, we can see that ecomanagement as the management of eco-conscious companies in terms of environmental management was not a preferred aspect at that time. In the last third of the 20th century, environmental problems and the social and economic effects of pollution had also become globalize and were becoming increasingly important aspects of corporate governance. This is also due to the fact that the environmental spread of contaminants did not stop within the boundaries of a particular company, but because of the environmental conditions, they showed increasing risks to human health and the environment. As a result, companies have increasingly focused on environmental and human aspects, avoiding negative externalities and risks.","PeriodicalId":104429,"journal":{"name":"Hungarian Agricultural Engineering","volume":"168 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"1900-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"126064161","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
This article presents the results pertaining to the drying behavior of basil leaves (Ocimum basilicum L.) in natural air drying (~25-30°C, 2 days), hot-air drying (50°C, 6h, 1m/s), and vacuum drying (50°C, 8kPa, 7h) conditions. This study focused on the chemical composition characteristics of essential oils extracted from fresh and different dried basil leaves. The results showed that drying methods had a significant effect on essential oil content and composition of basil leaves. The volatile oil found in herbs is very sensitive to some drying parameters (e.g. pressure, temperature, weather, non-uniform drying, etc.). The quality of the vacuum dried product was assessed – from a twelve major constituents – as being higher than that of a hot-air dried and natural air dried products. Taking into account all these considerations we recommend the drying of basil leaves by vacuum drying.
{"title":"Effect of Various Drying Methods on the Volatile Oil Composition of Basil Leaves","authors":"B. Kerekes, T. Antal, Z. Kovács","doi":"10.17676/hae.2019.35.39","DOIUrl":"https://doi.org/10.17676/hae.2019.35.39","url":null,"abstract":"This article presents the results pertaining to the drying behavior of basil leaves (Ocimum basilicum L.) in natural air drying (~25-30°C, 2 days), hot-air drying (50°C, 6h, 1m/s), and vacuum drying (50°C, 8kPa, 7h) conditions. This study focused on the chemical composition characteristics of essential oils extracted from fresh and different dried basil leaves. The results showed that drying methods had a significant effect on essential oil content and composition of basil leaves. The volatile oil found in herbs is very sensitive to some drying parameters (e.g. pressure, temperature, weather, non-uniform drying, etc.). The quality of the vacuum dried product was assessed – from a twelve major constituents – as being higher than that of a hot-air dried and natural air dried products. Taking into account all these considerations we recommend the drying of basil leaves by vacuum drying.","PeriodicalId":104429,"journal":{"name":"Hungarian Agricultural Engineering","volume":"20 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"1900-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"128078665","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
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