Currently, several, more or less, suitable means for detecting, identifying and monitoring the position of housed animals exist. However, these means suffer from various limitations, which could be eliminated with regard to the current technical and technological possibilities. One possible solution could be the use of some wireless technologies from the Internet of Things (Wi-Fi, Bluetooth, Zigbee, etc.). The uninterrupted supervision of individual housed animals would bring important information about the daily routine of individuals and then, based on the deviations from this daily routine, the opportunity to derive their physical and mental state from these deviations would be potentially possible. This article presents a proof of concept of a low-cost monitoring system of the movement of housed animals. The proposed system is able to detect the client's (prototype's) position in the space by means of Wi-Fi (IEEE 802.11 standard) and received signal strength indication (RSSI) technologies. A fingerprint method and a triangulation method of analysing the space are used to calculate the position in space with a resulting accuracy within metres of the real position.
{"title":"Monitoring the movement of housed animals by means of wireless technology","authors":"M. Olmr, M. Pačes, J. Lešetický, M. Přikryl","doi":"10.17221/66/2021-rae","DOIUrl":"https://doi.org/10.17221/66/2021-rae","url":null,"abstract":"Currently, several, more or less, suitable means for detecting, identifying and monitoring the position of housed animals exist. However, these means suffer from various limitations, which could be eliminated with regard to the current technical and technological possibilities. One possible solution could be the use of some wireless technologies from the Internet of Things (Wi-Fi, Bluetooth, Zigbee, etc.). The uninterrupted supervision of individual housed animals would bring important information about the daily routine of individuals and then, based on the deviations from this daily routine, the opportunity to derive their physical and mental state from these deviations would be potentially possible. This article presents a proof of concept of a low-cost monitoring system of the movement of housed animals. The proposed system is able to detect the client's (prototype's) position in the space by means of Wi-Fi (IEEE 802.11 standard) and received signal strength indication (RSSI) technologies. A fingerprint method and a triangulation method of analysing the space are used to calculate the position in space with a resulting accuracy within metres of the real position.","PeriodicalId":20906,"journal":{"name":"Research in Agricultural Engineering","volume":" ","pages":""},"PeriodicalIF":0.0,"publicationDate":"2022-09-16","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"42150485","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}
Kuruguntu Mohan Krithika, Nachimuthu Maheswari, M. Sivagami
Tamil Nadu ranks high in groundnut production in India. The yield prediction of the crop over Tamil Nadu will be highly useful in improving the efficiency of the production. This article aims to identify an efficient machine learning model to predict the groundnut crop yield and analyse the performance of the tested models. The study used the irrigation, rainfall, area and production data as factors for the groundnut crop yield across the districts of Tamil Nadu. This article identified the best set of features for training the models and studied various prediction models to evaluate the performance on the collected data. The trained and tested data were evaluated using various performance measures. The results of the study show that LASSO and ElasticNet provide the optimal results with the lowest RMSE and RRMSE values of 491.603 and 490.931 kg·ha–1, 20.68 and 20.66%, respectively. The models showed the lowest MAE and RMAE values as well (333.154 and 331.827 kg·ha–1 and 14.53%, 14.51%, respectively) when compared to other models. The identification of the right time to sow and area to irrigate through feature selection and the prediction of the yield will improve the yield of the groundnut crops. This helps farmers to make practical decisions and reap the benefits.
{"title":"Models for feature selection and efficient crop yield prediction in the groundnut production","authors":"Kuruguntu Mohan Krithika, Nachimuthu Maheswari, M. Sivagami","doi":"10.17221/15/2021-rae","DOIUrl":"https://doi.org/10.17221/15/2021-rae","url":null,"abstract":"Tamil Nadu ranks high in groundnut production in India. The yield prediction of the crop over Tamil Nadu will be highly useful in improving the efficiency of the production. This article aims to identify an efficient machine learning model to predict the groundnut crop yield and analyse the performance of the tested models. The study used the irrigation, rainfall, area and production data as factors for the groundnut crop yield across the districts of Tamil Nadu. This article identified the best set of features for training the models and studied various prediction models to evaluate the performance on the collected data. The trained and tested data were evaluated using various performance measures. The results of the study show that LASSO and ElasticNet provide the optimal results with the lowest RMSE and RRMSE values of 491.603 and 490.931 kg·ha–1, 20.68 and 20.66%, respectively. The models showed the lowest MAE and RMAE values as well (333.154 and 331.827 kg·ha–1 and 14.53%, 14.51%, respectively) when compared to other models. The identification of the right time to sow and area to irrigate through feature selection and the prediction of the yield will improve the yield of the groundnut crops. This helps farmers to make practical decisions and reap the benefits.","PeriodicalId":20906,"journal":{"name":"Research in Agricultural Engineering","volume":" ","pages":""},"PeriodicalIF":0.0,"publicationDate":"2022-09-14","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"43217834","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}
Arundo donax L. is an energy crop with the potential use as a renewable fuel. This study focused on the drying process of the canes in field and laboratory conditions to determine the effect of the harvest conditioning on the kinetics parameters of whole and slashed canes. The lab drying test was conducted in a thin layer dryer at temperatures between 30 and 80 °C and a 0.5 m·s–1 air velocity. The whole and slashed canes showed faster water evaporation rates as the temperature increased, but the slashed canes achieved a lower final moisture content in a shorter time. The effective diffusion coefficient varied between 3.67 × 10–12 and 1.28 × 10–11 m2·s–1 and showed a significant effect of the temperature, but not between samples; its temperature dependence was determined by the Arrhenius equation giving activation energies of 24.4 and 20.2 kJ·mol–1 for the whole and slashed canes respectively, not significantly different. The modelling of the experimental drying data to six thin layer drying models achieved good performance (R2 > 95.9%), although the Logarithmic model showed the best fit for both samples (R2 > 99.4%). In addition, a temperature dependent equation for the drying constant was included in the Logarithmic model for the whole and slashed canes which predicted with good performance (R2 > 97%) the moisture loss. The developed tools constitute an adequate model for the simulation of the drying process of Arundo donax L. that could be useful for the design of various equipment and systems.
{"title":"Drying kinetics and mathematical modelling of Arundo donax L. canes, a potential renewable fuel","authors":"V. Córdoba, A. Manzur, E. Santalla","doi":"10.17221/73/2021-rae","DOIUrl":"https://doi.org/10.17221/73/2021-rae","url":null,"abstract":" Arundo donax L. is an energy crop with the potential use as a renewable fuel. This study focused on the drying process of the canes in field and laboratory conditions to determine the effect of the harvest conditioning on the kinetics parameters of whole and slashed canes. The lab drying test was conducted in a thin layer dryer at temperatures between 30 and 80 °C and a 0.5 m·s–1 air velocity. The whole and slashed canes showed faster water evaporation rates as the temperature increased, but the slashed canes achieved a lower final moisture content in a shorter time. The effective diffusion coefficient varied between 3.67 × 10–12 and 1.28 × 10–11 m2·s–1 and showed a significant effect of the temperature, but not between samples; its temperature dependence was determined by the Arrhenius equation giving activation energies of 24.4 and 20.2 kJ·mol–1 for the whole and slashed canes respectively, not significantly different. The modelling of the experimental drying data to six thin layer drying models achieved good performance (R2 > 95.9%), although the Logarithmic model showed the best fit for both samples (R2 > 99.4%). In addition, a temperature dependent equation for the drying constant was included in the Logarithmic model for the whole and slashed canes which predicted with good performance (R2 > 97%) the moisture loss. The developed tools constitute an adequate model for the simulation of the drying process of Arundo donax L. that could be useful for the design of various equipment and systems.","PeriodicalId":20906,"journal":{"name":"Research in Agricultural Engineering","volume":" ","pages":""},"PeriodicalIF":0.0,"publicationDate":"2022-07-22","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"48304569","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}
O. Parniakov, N. Lebovka, A. Wiktor, Martina Comiotto Alles, K. Hill, S. Toepfl
In the last two decades, pulsed electric fields (PEF) have successfully been introduced into the food industry, as one of the most promising and "game changing" technologies. This review is devoted to the recent applications of pulsed electric fields used in processing potatoes. The potato processing market size was estimated to be ca. USD 24.83 billion (2018) and with an annual growth rate of 5.2%. The physicochemical characteristics of potatoes and the specificity of potato processing lines makes a pulsed electric field very versatile and flexible allowing one to achieve different technological aims by its implementation into technological lines. In this paper, a short analysis of the potato structure and its nutritional properties, applications of moderate electric fields, ohmic heating, and pulsed electric fields are presented. Moreover, the basic electroporation effects, metabolic responses, texture modification and different PEF assisted processes applied to the potato are discussed. Finally, some examples of commercial applications and a brief description of the available equipment for the PEF processing of potatoes are presented.
{"title":"Applications of pulsed electric fields for processing potatoes: Examples and equipment design","authors":"O. Parniakov, N. Lebovka, A. Wiktor, Martina Comiotto Alles, K. Hill, S. Toepfl","doi":"10.17221/90/2021-rae","DOIUrl":"https://doi.org/10.17221/90/2021-rae","url":null,"abstract":"In the last two decades, pulsed electric fields (PEF) have successfully been introduced into the food industry, as one of the most promising and \"game changing\" technologies. This review is devoted to the recent applications of pulsed electric fields used in processing potatoes. The potato processing market size was estimated to be ca. USD 24.83 billion (2018) and with an annual growth rate of 5.2%. The physicochemical characteristics of potatoes and the specificity of potato processing lines makes a pulsed electric field very versatile and flexible allowing one to achieve different technological aims by its implementation into technological lines. In this paper, a short analysis of the potato structure and its nutritional properties, applications of moderate electric fields, ohmic heating, and pulsed electric fields are presented. Moreover, the basic electroporation effects, metabolic responses, texture modification and different PEF assisted processes applied to the potato are discussed. Finally, some examples of commercial applications and a brief description of the available equipment for the PEF processing of potatoes are presented.","PeriodicalId":20906,"journal":{"name":"Research in Agricultural Engineering","volume":" ","pages":""},"PeriodicalIF":0.0,"publicationDate":"2022-06-29","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"41499217","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}
Aleksandra Matys, D. Witrowa‐Rajchert, O. Parniakov, A. Wiktor
The study aimed to determine the influence of a pulsed electric field (PEF) treatment on vacuum drying (VD) of apples and their selected quality parameters. The apples were treated with a PEF at 1 kV·cm–1 (with a variable amount of the specific energy input: 1, 3.5, and 6 kJ·kg–1) before VD at 4 kPa (with a variable drying temperature: 40 °C, 55 °C, and 70 °C). The drying time, microstructure, retention of total phenolics (TPC) as well as the antioxidant activity of the obtained dried materials were studied. As a result of opening the cell structure of the apple tissues, the PEF significantly (P < 0.05) reduced the drying time – depending on the used process parameters – by 6–22%. Moreover, an increase in the drying temperature also shortened the drying time. The electroporation led to obtaining porous materials after drying, and with the higher amount of specific energy during the PEF pre-treatment that was applied, a higher porosity was observed in the dried apples. After the PEF-assisted VD, a significant (P < 0.05) decrease in the TPC (by 12–40%) and antioxidant activity (by 23–81%) were observed.
{"title":"Application of pulsed electric field prior to vacuum drying: Effect on drying time and quality of apple tissue","authors":"Aleksandra Matys, D. Witrowa‐Rajchert, O. Parniakov, A. Wiktor","doi":"10.17221/93/2021-rae","DOIUrl":"https://doi.org/10.17221/93/2021-rae","url":null,"abstract":"The study aimed to determine the influence of a pulsed electric field (PEF) treatment on vacuum drying (VD) of apples and their selected quality parameters. The apples were treated with a PEF at 1 kV·cm–1 (with a variable amount of the specific energy input: 1, 3.5, and 6 kJ·kg–1) before VD at 4 kPa (with a variable drying temperature: 40 °C, 55 °C, and 70 °C). The drying time, microstructure, retention of total phenolics (TPC) as well as the antioxidant activity of the obtained dried materials were studied. As a result of opening the cell structure of the apple tissues, the PEF significantly (P < 0.05) reduced the drying time – depending on the used process parameters – by 6–22%. Moreover, an increase in the drying temperature also shortened the drying time. The electroporation led to obtaining porous materials after drying, and with the higher amount of specific energy during the PEF pre-treatment that was applied, a higher porosity was observed in the dried apples. After the PEF-assisted VD, a significant (P < 0.05) decrease in the TPC (by 12–40%) and antioxidant activity (by 23–81%) were observed.","PeriodicalId":20906,"journal":{"name":"Research in Agricultural Engineering","volume":" ","pages":""},"PeriodicalIF":0.0,"publicationDate":"2022-06-07","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"41379059","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. Muhibuddin, Zulkifli Maulana, Suryawati Salam, S. Syamsia, R. Reta, Arifin Fattah
Indonesia's current potato cultivation areas are mainly in the highlands (1 000 m above sea level – a.s.l.). However, there are obstacles to potato cultivation in the highlands, including erosion, declining land productivity, limited area, and high production costs (i.e. labour wages, fertilisers, and pesticides). This study was aimed at analysing the effects of both an ethanol application and moderate altitudes on the potato production and quality. This study was conducted at the Horticulture Seed Station in the Ulu Ere subdistrict, Bantaeng Regency, South Sulawesi, Indonesia. A split randomised plot design with two factors was used. The main plots were set at two elevation levels: 500 and 700 m a.s.l. The split plots were subjected to the addition of four ethanol concentration levels: 0, 10, 20, and 30%. The results showed that the ethanol application did not significantly affect the potato growth at the moderate elevation, except for the tuber diameter. Moreover, the 20% ethanol concentration produced better results than the 0% ethanol concentration. The application of 10% ethanol at an altitude of 700 m a.s.l. and 30% ethanol at an altitude of 500 m a.s.l. resulted in the best growth and yield among the studied treatments.
{"title":"The effect of ethanol on potato growth and production at moderate elevation","authors":"A. Muhibuddin, Zulkifli Maulana, Suryawati Salam, S. Syamsia, R. Reta, Arifin Fattah","doi":"10.17221/45/2021-rae","DOIUrl":"https://doi.org/10.17221/45/2021-rae","url":null,"abstract":"Indonesia's current potato cultivation areas are mainly in the highlands (1 000 m above sea level – a.s.l.). However, there are obstacles to potato cultivation in the highlands, including erosion, declining land productivity, limited area, and high production costs (i.e. labour wages, fertilisers, and pesticides). This study was aimed at analysing the effects of both an ethanol application and moderate altitudes on the potato production and quality. This study was conducted at the Horticulture Seed Station in the Ulu Ere subdistrict, Bantaeng Regency, South Sulawesi, Indonesia. A split randomised plot design with two factors was used. The main plots were set at two elevation levels: 500 and 700 m a.s.l. The split plots were subjected to the addition of four ethanol concentration levels: 0, 10, 20, and 30%. The results showed that the ethanol application did not significantly affect the potato growth at the moderate elevation, except for the tuber diameter. Moreover, the 20% ethanol concentration produced better results than the 0% ethanol concentration. The application of 10% ethanol at an altitude of 700 m a.s.l. and 30% ethanol at an altitude of 500 m a.s.l. resulted in the best growth and yield among the studied treatments.","PeriodicalId":20906,"journal":{"name":"Research in Agricultural Engineering","volume":" ","pages":""},"PeriodicalIF":0.0,"publicationDate":"2022-05-30","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"42267139","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}
Pulsed electric fields (PEFs) are becoming more and more popular in different applications in processing agricultural products. The PEF technology is based on the application of high voltage short pulses that allow electroporation in the cell membranes. This review outlines the PEF applications used in processing sugar beets. New perspective technologies of the cold or warm aqueous extraction of sugar, cold pressing of sugar beet cossettes, and combined pressing-diffusion process are discussed. Electroporation devices for pilot and industrial applications in the sugar beet industry are also presented.
{"title":"Processing of sugar beets assisted by pulsed electric fields","authors":"E. Vorobiev, N. Lebovka","doi":"10.17221/91/2021-rae","DOIUrl":"https://doi.org/10.17221/91/2021-rae","url":null,"abstract":"Pulsed electric fields (PEFs) are becoming more and more popular in different applications in processing agricultural products. The PEF technology is based on the application of high voltage short pulses that allow electroporation in the cell membranes. This review outlines the PEF applications used in processing sugar beets. New perspective technologies of the cold or warm aqueous extraction of sugar, cold pressing of sugar beet cossettes, and combined pressing-diffusion process are discussed. Electroporation devices for pilot and industrial applications in the sugar beet industry are also presented.","PeriodicalId":20906,"journal":{"name":"Research in Agricultural Engineering","volume":" ","pages":""},"PeriodicalIF":0.0,"publicationDate":"2022-05-20","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"48650653","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 pulsed electric field (PEF) technology is a non-thermal processing technique usually used for microbial inactivation in food industries. The application of this technology at sub-lethal levels prior to or during the fermentation processes enhances the mass transfer and cell permeability. It could also cause changes in the genetic, metabolic, and physiological responses of microbial strains leading to an improvement in the fermentation process. Several studies reported the benefits of PEF on microorganisms including growth stimulation, an increase in the fermentation rates and product yields, and improvement in the metabolite extraction. All of these modifications could improve the organoleptic and nutritional properties of fermented food products. The purpose of this review is to summarise and discuss the main findings reported in the literature to date about the effect of PEFs applied at sub-lethal levels on microorganisms in the context of food processing.
{"title":"Pulsed electric field treatment for the stimulation of microorganisms: Applications in food production","authors":"S. El Kantar, M. Koubaa","doi":"10.17221/78/2021-rae","DOIUrl":"https://doi.org/10.17221/78/2021-rae","url":null,"abstract":"The pulsed electric field (PEF) technology is a non-thermal processing technique usually used for microbial inactivation in food industries. The application of this technology at sub-lethal levels prior to or during the fermentation processes enhances the mass transfer and cell permeability. It could also cause changes in the genetic, metabolic, and physiological responses of microbial strains leading to an improvement in the fermentation process. Several studies reported the benefits of PEF on microorganisms including growth stimulation, an increase in the fermentation rates and product yields, and improvement in the metabolite extraction. All of these modifications could improve the organoleptic and nutritional properties of fermented food products. The purpose of this review is to summarise and discuss the main findings reported in the literature to date about the effect of PEFs applied at sub-lethal levels on microorganisms in the context of food processing.","PeriodicalId":20906,"journal":{"name":"Research in Agricultural Engineering","volume":" ","pages":""},"PeriodicalIF":0.0,"publicationDate":"2022-05-18","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"41444760","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}
Recently, modern non-heating-based food processing alternatives have emerged. The pulsed electric field (PEF) technology is an example, which does not require high temperatures and, in principle, preserves both the nutritional and functional characteristics of the food while possibly improving the taste. Nevertheless, using this technology in kitchen conditions is still a challenge. Thus, the main aim of this work was the development of a kitchen cooking device that uses pure pulse electroporation (without thermal effects). A device powered by a common electrical network was designed. The voltage applied to the electrodes is approximately 150 V. At a food thickness of 3 mm, an intensity of 500 V·cm–1 was achieved, which was sufficient for the electroporation of typical vegetables. Depending on the specific food being treated, the device repeats the pulses until the required degree of the PEF treatment is reached. Preparing a larger amount of food at one time would require great instant power from the device. In order to load the device with less current, the large working area of the electrodes was divided into nine segments. The food is gradually prepared segment by segment. The function of the device is controlled via an electronic programmable control unit. The electroporation of the processed material was achieved with a functional prototype of the designed device, but with some limitations that have to be respected in further development.
{"title":"Kitchen cooking by electroporation","authors":"F. Kumhála, J. Lev, P. Kouřím, J. Blahovec","doi":"10.17221/96/2021-rae","DOIUrl":"https://doi.org/10.17221/96/2021-rae","url":null,"abstract":"Recently, modern non-heating-based food processing alternatives have emerged. The pulsed electric field (PEF) technology is an example, which does not require high temperatures and, in principle, preserves both the nutritional and functional characteristics of the food while possibly improving the taste. Nevertheless, using this technology in kitchen conditions is still a challenge. Thus, the main aim of this work was the development of a kitchen cooking device that uses pure pulse electroporation (without thermal effects). A device powered by a common electrical network was designed. The voltage applied to the electrodes is approximately 150 V. At a food thickness of 3 mm, an intensity of 500 V·cm–1 was achieved, which was sufficient for the electroporation of typical vegetables. Depending on the specific food being treated, the device repeats the pulses until the required degree of the PEF treatment is reached. Preparing a larger amount of food at one time would require great instant power from the device. In order to load the device with less current, the large working area of the electrodes was divided into nine segments. The food is gradually prepared segment by segment. The function of the device is controlled via an electronic programmable control unit. The electroporation of the processed material was achieved with a functional prototype of the designed device, but with some limitations that have to be respected in further development.","PeriodicalId":20906,"journal":{"name":"Research in Agricultural Engineering","volume":" ","pages":""},"PeriodicalIF":0.0,"publicationDate":"2022-05-13","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"45103487","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}
P. Kouřím, L. Kouřimská, Izabela Kovaříková, J. Blahovec
Two types of samples were prepared from fresh carrot roots. The first type represented samples of untreated carrots. The second type was treated with a pulsed electric field. Nine specific sensory properties characterising the carrot root tissue were evaluated by means of a sensory profile method to determine the differences between the untreated and treated carrot samples. For the resilience and elasticity, which were evaluated by the fingers, and the juiciness, which was evaluated in the mouth, significant differences were found between the two types of samples.
{"title":"Sensory evaluation test of electroporated carrots","authors":"P. Kouřím, L. Kouřimská, Izabela Kovaříková, J. Blahovec","doi":"10.17221/84/2021-rae","DOIUrl":"https://doi.org/10.17221/84/2021-rae","url":null,"abstract":"Two types of samples were prepared from fresh carrot roots. The first type represented samples of untreated carrots. The second type was treated with a pulsed electric field. Nine specific sensory properties characterising the carrot root tissue were evaluated by means of a sensory profile method to determine the differences between the untreated and treated carrot samples. For the resilience and elasticity, which were evaluated by the fingers, and the juiciness, which was evaluated in the mouth, significant differences were found between the two types of samples.","PeriodicalId":20906,"journal":{"name":"Research in Agricultural Engineering","volume":" ","pages":""},"PeriodicalIF":0.0,"publicationDate":"2022-05-05","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"44705139","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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