A. Tóth, C. Németh, R. Pintér, E. Ayari, K. Noori, L. Friedrich
: Today’s consumers require food products with fresh, or fresh-like characteristics. Minimal processing technologies are indicated as technologies with a gentle impact on sensorial and techno-functional properties. High Hydrostatic Pressure (HHP) is a widely used minimal technology considered as a cold pasteurization method in food preservation. The effect of applied pressure of HHP is well understood, but the holding time of HHP treatment is not extensively investigated in topic of proteins. One of the most important attribute of liquid egg products are the great foaming ability, foaming stability as well as emulsifying properties. These techno-functional properties are highly influenced by the protein structures of egg products. In our study, liquid egg products were pressurized at 400 MPa, for 1, 3, 5 7 and 10 minutes. The protein structures of liquid egg white (LEW), liquid egg yolk (LEY) and liquid whole egg (LWE) were investigated using Differential Scanning Calorimetry (DSC). Our study pointed out that after HHP treatment at 400 MPa, for 10 minutes 12% decrease in denaturation enthalpy of LWE was observed. In LEY 30% decrease was detected after 10 minutes HHP treatment. The highest impact of HHP treatment (35% decrease in denaturation enthalpy) in LWE was noted. The changes in protein structures of liquid egg products were smaller, than the effects of higher pressure applied for preservation. In aspects of techno-functional properties applying a longer holding time is more favourable, than applying a higher pressure.
{"title":"Effects of High Hydrostatic Pressure’s Holding Time on Protein Structure of Liquid Egg Products","authors":"A. Tóth, C. Németh, R. Pintér, E. Ayari, K. Noori, L. Friedrich","doi":"10.17676/hae.2020.37.73","DOIUrl":"https://doi.org/10.17676/hae.2020.37.73","url":null,"abstract":": Today’s consumers require food products with fresh, or fresh-like characteristics. Minimal processing technologies are indicated as technologies with a gentle impact on sensorial and techno-functional properties. High Hydrostatic Pressure (HHP) is a widely used minimal technology considered as a cold pasteurization method in food preservation. The effect of applied pressure of HHP is well understood, but the holding time of HHP treatment is not extensively investigated in topic of proteins. One of the most important attribute of liquid egg products are the great foaming ability, foaming stability as well as emulsifying properties. These techno-functional properties are highly influenced by the protein structures of egg products. In our study, liquid egg products were pressurized at 400 MPa, for 1, 3, 5 7 and 10 minutes. The protein structures of liquid egg white (LEW), liquid egg yolk (LEY) and liquid whole egg (LWE) were investigated using Differential Scanning Calorimetry (DSC). Our study pointed out that after HHP treatment at 400 MPa, for 10 minutes 12% decrease in denaturation enthalpy of LWE was observed. In LEY 30% decrease was detected after 10 minutes HHP treatment. The highest impact of HHP treatment (35% decrease in denaturation enthalpy) in LWE was noted. The changes in protein structures of liquid egg products were smaller, than the effects of higher pressure applied for preservation. In aspects of techno-functional properties applying a longer holding time is more favourable, than applying a higher pressure.","PeriodicalId":104429,"journal":{"name":"Hungarian Agricultural Engineering","volume":"27 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":"124523345","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}
M. Czikkely, Dorottya Ivanyos, L. Ózsvári, C. Fogarassy
: The transformation of agricultural production systems is one of the pillars of today’s modern production structure. The use of digitized and big data systems and the integration of smart solutions are important for efficient business structures and environmental efficiency. This will make it possible to adapt production systems based on sustainability and economic efficiency criterias. All this can also be seen in the optimization of milk production systems, as the development of data collection systems, the systematization and analysis of the big data obtained are an important part of new business solutions. Technological development has made it possible to transform business systems using modern data collection and analysis methods. Efficient business solutions invest in technology-driven tracking of production parameters and enable flexible, immediate system development. This article provides an overview of the data collection and analysis options available through the digitization of dairy production systems, which can thus be used as a reference in subsequent system transformation and business transformation processes.
{"title":"Digitization and big data system of intelligence management in smart dairy farming","authors":"M. Czikkely, Dorottya Ivanyos, L. Ózsvári, C. Fogarassy","doi":"10.17676/HAE.2020.38.49","DOIUrl":"https://doi.org/10.17676/HAE.2020.38.49","url":null,"abstract":": The transformation of agricultural production systems is one of the pillars of today’s modern production structure. The use of digitized and big data systems and the integration of smart solutions are important for efficient business structures and environmental efficiency. This will make it possible to adapt production systems based on sustainability and economic efficiency criterias. All this can also be seen in the optimization of milk production systems, as the development of data collection systems, the systematization and analysis of the big data obtained are an important part of new business solutions. Technological development has made it possible to transform business systems using modern data collection and analysis methods. Efficient business solutions invest in technology-driven tracking of production parameters and enable flexible, immediate system development. This article provides an overview of the data collection and analysis options available through the digitization of dairy production systems, which can thus be used as a reference in subsequent system transformation and business transformation processes.","PeriodicalId":104429,"journal":{"name":"Hungarian Agricultural Engineering","volume":"28 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":"124545921","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 great majority of customers choose nutritious, fresh fruit with a distinct color for human ingestion. The Golden Delicious apple is a popular yellow-colored, delicate, sweetish, somewhat acidic, crisp-fleshed, juicy, fragrant, and aromatic apple. Apples, like other fruits, are stressed throughout their development and growth in the field, as well as during harvest and the postharvest environment (processing, storage, transportation). The refrigerated system enables bulk processing of food goods from harvest to market, guaranteeing that freshness and integrity are preserved for a prolonged time through precise temperature and humidity regulation. This study looked at the effects of three months of storage on the weight loss of Golden Delicious apples, both under refrigerated settings at 5±0.5°C and 82% relative humidity and in controlled ambient conditions at 25±0.5°C relative humidity and 60% relative humidity. The results showed that the weight loss in the two groups of apples was different. Apples held in cold storage lost 3.31g to 4.59g of weight; meanwhile, apples stored at room temperature lost 23.29g to 31.76g of weight.
{"title":"The Influence of Storage Temperature on the Weight of Golden Delicious Apples","authors":"Salma Kassebi, P. Korzenszky","doi":"10.17676/hae.2022.41.5","DOIUrl":"https://doi.org/10.17676/hae.2022.41.5","url":null,"abstract":"The great majority of customers choose nutritious, fresh fruit with a distinct color for human ingestion. The Golden Delicious apple is a popular yellow-colored, delicate, sweetish, somewhat acidic, crisp-fleshed, juicy, fragrant, and aromatic apple. Apples, like other fruits, are stressed throughout their development and growth in the field, as well as during harvest and the postharvest environment (processing, storage, transportation). The refrigerated system enables bulk processing of food goods from harvest to market, guaranteeing that freshness and integrity are preserved for a prolonged time through precise temperature and humidity regulation. This study looked at the effects of three months of storage on the weight loss of Golden Delicious apples, both under refrigerated settings at 5±0.5°C and 82% relative humidity and in controlled ambient conditions at 25±0.5°C relative humidity and 60% relative humidity. The results showed that the weight loss in the two groups of apples was different. Apples held in cold storage lost 3.31g to 4.59g of weight; meanwhile, apples stored at room temperature lost 23.29g to 31.76g of weight.","PeriodicalId":104429,"journal":{"name":"Hungarian Agricultural Engineering","volume":"54 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":"125743251","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}
Governments follow a subsidy policy to encourage the use of certain goods by some consumers. Subsidy can be explained as also that firms-producers sell the determined goods at a cheaper price than the market price and subsidizing government collects the difference. They are tools which are widely used in the hands of governments and can be allocated to various economic issues. In general, it is used as a policy of price policy and anti-inflationary policy in the classical sense. In the modern sense, it used for the purpose of general equilibrium, in other words, to equalize trade balance such as lowering prices and controlling inflation, preventing the long-term decline of industries. However, there are many significant negative effects of subsidies such as increase in taxes, leading to inefficiency of local industries, increase in borrowing, and disruption of identity between buyer and vendor prices in markets. One of rules set on subsidies is SCM Agreement. In the Agreement, subsidies were identified and rules were set on subsidies which could impact international trade. Since there are many types of subsidies, there should be more strict rules and policies about their implementation in order to eliminate and avoid potential barriers in international trade.
{"title":"Subsidy and its effects","authors":"Jalil Mehtiyev, R. Magda","doi":"10.17676/hae.2021.39.11","DOIUrl":"https://doi.org/10.17676/hae.2021.39.11","url":null,"abstract":"Governments follow a subsidy policy to encourage the use of certain goods by some consumers. Subsidy can be explained as also that firms-producers sell the determined goods at a cheaper price than the market price and subsidizing government collects the difference. They are tools which are widely used in the hands of governments and can be allocated to various economic issues. In general, it is used as a policy of price policy and anti-inflationary policy in the classical sense. In the modern sense, it used for the purpose of general equilibrium, in other words, to equalize trade balance such as lowering prices and controlling inflation, preventing the long-term decline of industries. However, there are many significant negative effects of subsidies such as increase in taxes, leading to inefficiency of local industries, increase in borrowing, and disruption of identity between buyer and vendor prices in markets. One of rules set on subsidies is SCM Agreement. In the Agreement, subsidies were identified and rules were set on subsidies which could impact international trade. Since there are many types of subsidies, there should be more strict rules and policies about their implementation in order to eliminate and avoid potential barriers in international trade.","PeriodicalId":104429,"journal":{"name":"Hungarian Agricultural Engineering","volume":"145 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":"116386657","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 spread of robots is a global phenomenon. We can meet them today in different areas of life. Robotization has a relatively long history in industrial production and, in recent years, agricultural robots have emerged. A shrinking workforce mainly inspires the development of agricultural robots. It is a major challenge for developers to work with agriculture, as opposed to industry, with living materials and organisms. Because of these improvements, there are nowadays many successful examples of the use of robots in various agricultural operations.
{"title":"Possibilities of Using Robots in Agriculture","authors":"I. Husti","doi":"10.17676/hae.2019.35.59","DOIUrl":"https://doi.org/10.17676/hae.2019.35.59","url":null,"abstract":"The spread of robots is a global phenomenon. We can meet them today in different areas of life. Robotization has a relatively long history in industrial production and, in recent years, agricultural robots have emerged. A shrinking workforce mainly inspires the development of agricultural robots. It is a major challenge for developers to work with agriculture, as opposed to industry, with living materials and organisms. Because of these improvements, there are nowadays many successful examples of the use of robots in various agricultural operations.","PeriodicalId":104429,"journal":{"name":"Hungarian Agricultural Engineering","volume":"46 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":"115857436","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}
MEGFOSZ (Hungarian Association of Agricultural Tool and Machinery Distributors) has started a program to promote the profession six years ago. This year became necessary to review the running program and find more effective tools to make more attractive the agricultural mechanic profession. This paper shows the results of the research based on two surveys answered by 855 young people. The main conclusions of the research pointed out what should be changed in the communication channels and messages to make a more effective marketing program.
{"title":"Possibilities to promote the agricultural mechanic profession","authors":"V. Medina, R. Jeges","doi":"10.17676/hae.2019.36.10","DOIUrl":"https://doi.org/10.17676/hae.2019.36.10","url":null,"abstract":"MEGFOSZ (Hungarian Association of Agricultural Tool and Machinery Distributors) has started a program to promote the profession six years ago. This year became necessary to review the running program and find more effective tools to make more attractive the agricultural mechanic profession. This paper shows the results of the research based on two surveys answered by 855 young people. The main conclusions of the research pointed out what should be changed in the communication channels and messages to make a more effective marketing program.","PeriodicalId":104429,"journal":{"name":"Hungarian Agricultural Engineering","volume":"25 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":"131681689","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}
T. Kaszab, Z. Bodor, C. Mohácsi-Farkas, A. Slavchev, Z. Kovács
: Lactic acid bacteria (LABs) are Gram+, anaerobic or facultative anaerobic bacteria requiring specific nutrition environment whose major metabolite end product is lactic acid. The aim of our study was to describe the behaviour of the different bacteria strains during the yoghurt fermentation by various microbiological, physical and chemical methods. The formation of the yoghurt character was monitored for 20 hours at 37°C by viscosity and pH measurement methods. The tested physical and chemical properties of the yogurt samples prepared presented high variability which can be useful in the product development of probiotic yogurt.
{"title":"Monitoring of Different Probiotic Activity Lactobacillus Strains’ Growth by Different Physico-Chemical Parameters","authors":"T. Kaszab, Z. Bodor, C. Mohácsi-Farkas, A. Slavchev, Z. Kovács","doi":"10.17676/hae.2020.37.97","DOIUrl":"https://doi.org/10.17676/hae.2020.37.97","url":null,"abstract":": Lactic acid bacteria (LABs) are Gram+, anaerobic or facultative anaerobic bacteria requiring specific nutrition environment whose major metabolite end product is lactic acid. The aim of our study was to describe the behaviour of the different bacteria strains during the yoghurt fermentation by various microbiological, physical and chemical methods. The formation of the yoghurt character was monitored for 20 hours at 37°C by viscosity and pH measurement methods. The tested physical and chemical properties of the yogurt samples prepared presented high variability which can be useful in the product development of probiotic yogurt.","PeriodicalId":104429,"journal":{"name":"Hungarian Agricultural Engineering","volume":"105 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":"134035573","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}
In this paper, we examine the importance of the use of the social Return of Investment (SROI) method by investors, company managers in the evaluation of a particular technical investment or activity. The SROI analysis method differs from other financial valuation methods because it collects and analyses information about the social value of the resources used by the activities. In most cases, the economic analysis of investments does not contain such information, and neither such that would examine the impact of these resources on society. As a result of the SROI analysis, qualitative, quantitative and financial data are available on the project, providing the end-user with information on the social values of the examined investment. This issue is particularly important for environmental investments financed by the European Union.
{"title":"Investigating the Social Return on Technical Investments","authors":"T. Jenei, J. Kiss","doi":"10.17676/hae.2017.35.13","DOIUrl":"https://doi.org/10.17676/hae.2017.35.13","url":null,"abstract":"In this paper, we examine the importance of the use of the social Return of Investment (SROI) method by investors, company managers in the evaluation of a particular technical investment or activity. The SROI analysis method differs from other financial valuation methods because it collects and analyses information about the social value of the resources used by the activities. In most cases, the economic analysis of investments does not contain such information, and neither such that would examine the impact of these resources on society. As a result of the SROI analysis, qualitative, quantitative and financial data are available on the project, providing the end-user with information on the social values of the examined investment. This issue is particularly important for environmental investments financed by the European Union.","PeriodicalId":104429,"journal":{"name":"Hungarian Agricultural Engineering","volume":"119 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":"128482170","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}
Z. Sebestyén, I. Szabó, N. Schrempf, P. Korzenszky, P. Víg, Antal Veres
In recent decades increasing consumer awareness the innovations in the very different fields of technology and changes in societal norms have led to changes in food consumption patterns. The growing demand for minimally processed natural-textured, healthy, and microbiologically safe foods has shifted processing toward high-pressure preservation rather than traditional heat treatment processes. In recent years, fuzzy control has become important in the application of technology, which is able to meet the quality expectations of consumers by dealing with the blurred boundaries of various everyday product characteristics (taste, colour, texture, etc.). The applicability of fuzzy logic has been shown to be effective in a variety of process controls, including preservation procedures. The aim of this work is to summarize the basics of fuzzy arithmetic required in the fuzzy controls used in high-pressure preservation processes.
{"title":"Fuzzy Arithmetics in the Evaluation of Quality Characteristics of High-Pressure Food Preservation Procedures","authors":"Z. Sebestyén, I. Szabó, N. Schrempf, P. Korzenszky, P. Víg, Antal Veres","doi":"10.17676/hae.2022.41.57","DOIUrl":"https://doi.org/10.17676/hae.2022.41.57","url":null,"abstract":"In recent decades increasing consumer awareness the innovations in the very different fields of technology and changes in societal norms have led to changes in food consumption patterns. The growing demand for minimally processed natural-textured, healthy, and microbiologically safe foods has shifted processing toward high-pressure preservation rather than traditional heat treatment processes. In recent years, fuzzy control has become important in the application of technology, which is able to meet the quality expectations of consumers by dealing with the blurred boundaries of various everyday product characteristics (taste, colour, texture, etc.). The applicability of fuzzy logic has been shown to be effective in a variety of process controls, including preservation procedures. The aim of this work is to summarize the basics of fuzzy arithmetic required in the fuzzy controls used in high-pressure preservation processes.","PeriodicalId":104429,"journal":{"name":"Hungarian Agricultural Engineering","volume":"1 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":"129575402","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}
京公网安备 11010802042870号
京ICP备2023020795号-1
扫码关注我们
求助内容：
应助结果提醒方式：