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3 Journal of Research and Applications in Agricultural Engineering

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Building of calculation model and strength analysis by using finite element method on example of mold to foaming of cooling furniture

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Ignasiak Ł. , Woźniak P. , Bieńczak A.

Journal of Research and Applications in Agricultural Engineering

2020

tom Vol. 65, nr 1

4--8

The article presents the way of creating calculation model of mold to foaming of cooling furniture for needs of conducting strength analysis by using Finite Element Method. The method of creating model is described in detail taking into account of modeling techniques available in NX system, the division of model into finite elements (discretization) by using threedimensional, two-dimensional, one-dimensional elements was visualized. Finally, the results of numerical simulations in the form of stresses distribution in areas of considerable straining of structure was presented.

W artykule przedstawiono sposób tworzenia modelu obliczeniowego formy do spieniania mebli chłodniczych dla potrzeb przeprowadzenia analiz wytrzymałościowych przy wykorzystaniu Metody Elementów Skończonych. Szczegółowo opisano metodę kreowania modelu z uwzględnieniem technik modelowania dostępnych w systemie NX, zobrazowano podział modelu na elementy skończone (dyskretyzację) przy wykorzystaniu elementów trójwymiarowych, dwuwymiarowych oraz jednowymiarowych. Przedstawiono wyniki z przeprowadzonych symulacji numerycznych w postaci rozkładu naprężeń w obszarach o znacznym wytężeniu.

Assessment of the potential for use post-production residues of cruciferous vegetables within Zero Waste idea

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Bieńczak A. , Woźniak P. , Markowska J.

Journal of Research and Applications in Agricultural Engineering

2023

tom Vol. 68, nr 1

25--32

The aim of the study was to compare the overall total phenolic compounds content and antioxidant properties of spices (oregano, thyme and rosemary) from ecological and conventional cultivation. The antioxidant activity of the obtained spice extracts was estimated with the use of radical tests (DPPH and ABTS), binding and reduction of metal ions, accelerated Rancimat test and based on the spectrophotometric method. The obtained results indicate that spice extracts from ecological cultivation are characterized by a higher, overall total phenolic compound content compared to spice extracts grown in a conventional system. Ecological spice extracts showed better antioxidant properties than conventional spices in most tests. The results of the statistical analysis show a positive correlation between the total content of polyphenols and the antiradical activity of the extracts. The negative correlation was found between the content of polyphenols and the Rancimat test and the chelating activity. It seems that the usage of organic spice extracts in food production could be considered as natural antioxidants, reducing fat oxidation processes to a greater extent than with conventional cultivations.

Analysis of Haze Susceptibility in Beers with Unmalted Barley Addition Under Varying Storage Conditions

75%

Maziarz K. , Sterczyńska M. , Stachnik M. , Piepiórka-Stepuk J. , Ivanišová E. , Bieńczak A. , Woźniak P.

Journal of Research and Applications in Agricultural Engineering

2023

tom Vol. 68, nr 2

5--9

Beer consumption constitutes a significant portion of alcoholic beverage consumption in Poland. The growing interest in this product has prompted the exploration of solutions that not only affect production technology and costs but also influence the sensory and physicochemical attributes of the beverage. Incorporating unmalted raw materials is one such solution. This research aims to conduct a comparative analysis of haze formation in malted beers and beers with unmalted barley additions, considering diverse storage conditions and production scales. The results revealed that light has a more significant effect on turbidity formation than temperature. In the variants in which the impact of light on haze formation was investigated, the values of the average number of total particles were in the range of 130 (unsweetened laboratory under ultraviolet) to 1025 (unsweetened commercial under ultraviolet). The effect of temperature on haze formation was significantly less. In most cases, the average number of total particles was no greater than 200, with the highest result obtained being 300 (commercial malted under forced aging). Based on the study, it was concluded that, regardless of the scale of production, ultraviolet radiation causes significant haze formation in beer.