The presence of a large amount of root residues after harvesting corn creates problems for the processing of the field. On the basis of field and laboratory studies, the character of weediness and the main physical and morphological characteristics of rhizomes were revealed. Analysis of the variation curves of the dimensional characteristics of root residues and the mass graphical dependences of rhizomes made it possible to develop a general approach to freeing fields from plant residues of corn.

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Understanding biological materials is quite complicated. The material apple pomace is biologically unstable has been dried under certain conditions. Modeling the pomace drying is necessary to understand the heat and mass transport mechanism and is a prerequisite for the mathematical description of the entire process. Such a model plays an important role in the optimization or control of working conditions. Modeling of the pomace drying process is difficult as apple pomace is highly heterogeneous, as it consists of flesh, seeds, seed covers, and petioles of various sizes, shapes and proportions. A simple mathematical model (Page) was used, which describes well the entire course of the drying process. This is used to control the process. In turn, complex mathematical models describe the phenomena and scientifically explain the essence of drying. Mathematical modeling of the dewatering process is an indispensable part of the design, development and optimization of drying equipment.

Growing demand for energy and care about natural environment is the motivation to find alternative sources of energy. One of them is biomass from cherry and morello cherry stones, which is food processing industry waste. Stones have fairly good physical properties regarding material for combustion. Cherry and morello cherry crop in Poland is at the level of 200 thousand tons yearly, and processing them generates a considerable amount of waste that consists of stones, which may be used for energy purposes. In the work, the initial water content (u), curves of combustion in different temperatures, percentage ash content, heat of combustion and percentage share of stone in the whole fruit were determined.

The purpose of the present work was to characterize oil extracted from roasted hemp seeds using the PDSC and FTIR techniques. Roasting was conducted in a laboratory convective dryer. DSC method was used for the determination of the oxidative stability of oil extracted from hemp seeds. Pressure differential scanning calorimetry experiments were carried out using a DSC Q20, TA Instruments, coupled with a high-pressure cell. The isothermal temperature (393 K) was used for the data collection. The oxidative induction time was obtained from the PDSC curves. Infrared spectra were registered for every sample in the classic range of 4000-400 cm -1 with 1 cm -1 resolution, using System 2000 PerkinElmer instrument. The Grams AI 8.0 and TQ Analyst 8 software were used for spectral data processing. The samples of oil were also characterized by standard quality parameters: fatty acids composition (with use of GC technique), free fatty acids content by titration with 0.1 M potassium hydroxide and peroxide value determined by iodometric titration technique. Samples of oil extracted from hemp seeds after roasting in higher temperatures were characterized by lower induction time than oil from hemp seeds roasted in lower temperature. The results confirm that the induction time obtained from PDSC measurements can be used as parameters for the assessment of the resistance of oils from roasted hemp seeds to their thermaloxidative decomposition.