The present research attempts to characterize the effect of low temperatures, and the moisture content of maize (Kosmo 230) meant for sowing on its energy and capacity to germinate. Seeds were moistened to varying degrees and stored under various conditions; then, their germination energy and capacity were assessed. Sowing material with 15% moisture content showed slightly declined germination ability when stored at −25-−20 • C for over three days, while the storage of seeds with a 25 and 30% moisture content at −5-0 • C for 1-3 days had the effect of seed conditioning. Seedlings obtained from conditioned seeds showed sustainability characterized by faster growth, and demonstrated nearly twice the size as other plants. Warehousing and storage of maize grains with a 11.12% moisture content at temperatures up to −25 • C did not significantly affect seed germination capacity or energy, irrespective of storage time.Sustainability 2020, 12, 46 2 of 10 Sustainability 2020, 12, 46 9 of 10 a reduction in the grains' moisture content before storage can greatly conserve its germination energy and ability during storage at low temperatures, in comparison with grain of higher moisture content. Author Contributions: Conceptualization, M.D.; formal analysis, F.K.; investigation, M.D. and K.K.; methodology, M.D. and B.Ś.-G.; project administration, M.D.; software, S.N.; supervision, F.K.; visualization, M.S.; writing-original draft, M.D.; writing-review and editing, D.G. and M.S. All authors have read and agreed to the published version of the manuscript. Funding: This research received no external funding. Conflicts of Interest:The authors declare no conflict of interest.
Considering the need for sustainable development in packaging production and environmental protection, a material based on lyophilized protein structures intended for frozen food packaging was produced and its selected thermophysical properties were characterized. Analyses of density, thermal conductivity and thermal diffusivity were performed and strength tests were carried out for lyophilized protein structures with the addition of xanthan gum and carboxymethyl cellulose. Packagings were made of new materials for their comparative assessment. Then, the surface temperature distribution during thawing of the deep-frozen product inside the packaging was tested. In terms of thermal insulation capacity, the best properties were obtained for sample B4 with a thermal conductivity of λ = 0.06 W∙(mK)−1), thermal capacity C = 0.29 (MJ∙(m3K)−1) and thermal diffusivity a = 0.21 (mm2∙s−1). The density and hardness of the obtained lyophilized protein structures were significantly lower compared to foamed polystyrene used as a reference material. Thermal imaging analysis of the packaging showed the occurrence of local freezing. Lyophilized protein structures obtained from natural ingredients meet the needs of consumers and are environmentally friendly. These were made in accordance with the principles of sustainable development and can be an alternative material used for the production of frozen food packaging.
In this study, the possibility of using ultrasound technology as an alternative to traditional pasteurization and homogenization in ice cream production was presented. Three types of ice cream with different proportions of oleogel (5, 6, and 7%) prepared using tomato seed oil were studied. The fatty acid contents of the oil were analyzed. Using chemical analysis, dry matter, fat, protein, dietary fiber, ash, and pH of the ice cream samples were determined. The physical analysis included analysis of the ice cream samples using a differential scanning calorimeter (DSC) and determination of their first drop time, complete melting time, overrun, viscosity, hardness, and adhesiveness. The structure of the samples was evaluated using scanning electron microscopy. Fourier transform infrared spectroscopy spectra were measured using a dedicated QATR-S Single-Reflection ATR ACCESSORY with a diamond prism. With the increase in the proportion of oleogels, the fat and carbohydrate contents, the amount of freezable water, and the overrun of the samples were increased, whereas their viscosity and hardness were decreased. Oleogels were found to be a promising alternative to fat in ice cream rich in unsaturated fatty acids, and the ice cream samples prepared using ultrasound pasteurization showed lower overrun and viscosity and higher hardness.
The aim of the study was to analyze the influence of bagasse from Moldavian dragonhead (D. moldavica L.) seeds as a source of valuable nutrients on the physicochemical properties of rice milk ice cream. The basic composition of the ice cream was modified with a varied proportion of Moldavian dragonhead bagasse (MDB) (1.0%, 1.5%, 2.0%, 2.5%, and 3.0%). The analysis of fatty acids showed a high proportion of linolenic acid (n-3) in the tested ice cream, especially with 3.0% share of bagasse. The addition of MDB increased dry matter, fat, and protein contents in the ice cream. The increasing share of this additive affected the physical properties of ice cream, increasing hardness, adhesiveness and viscosity, and reducing their melting rate. The study showed a negligible effect of the increasing share of MDB on the thermophysical properties of ice cream. Due to the high nutritional value of the bagasse (with the appropriate refinement of the recipe), it is possible to obtain rice milk ice cream with potential health-promoting properties.
The goal of these study was to present results of investigation concerning possibilities of utilization of harmful wastes in countryside area to produce ecological energy. Biogas production can be important from the point of view of environment protection especially in case of overproduction of animal wastes. Production and utilization of energy from agriculture residues gives a great chance for diversification and grows of income for family farms. Besides energetic and environment gains, we can obtain very valuable fertilizer, which is easy absorbed by plants in field crop production. The experimental study was conducted to investigate the effect of mixing process on the parameters of methane fermentation process. Temperature inside fermentation chamber, pH of fermented material, redox potential and carbon to nitrogen ratio (C:N) were investigated. Utilize wastes from pig and poultry houses were used for the study. Digestion in a chamber was provided at constant temperature of 37 °C. After adding fresh substrate to the digester, the temperature of the raw material decreased by 1,0-1.5 °C depending on the location in the tank. Also, it was observed that biogas production decreased. The mixing process had a positive effect on the homogeneity of the material throughout the digester volume. The best results for biogas production were obtained when the pH value was 7.0. Research results obtained from tested biogas installation show, that from two bio reactors at total capacity of 410 m3 we can get electrical energy at cost of 34,52 € MWh-1 and thermal energy at cost of 62,54 €×MWh-1. While the cost of producing electricity in a professional power plant based on lignite was 76.23 €MWh-1. The energy produced was used for the operational activities of the farm.
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