The objective of this paper was to determine the influence of storage conditions on the quality of seeds in rapeseed cultivar Bristol and hybrid Triangl, namely on the oil and free fatty acids ...content, which are the two most important rapeseed quality parameters. The rapeseed seeds were stored in two conditions: in storage facility with controlled atmosphere (with temperature of 10 ｰC and relative air moisture approximately 70%) and in storage facility without atmosphere control (where the air temperature and moisture varied). During a nine-month storing period, the samples’ mass was monitored monthly while oil content, free fatty acids (FFA) content and seed moisture were determined before and after storing.
Storing in conditions without atmosphere control showed that the samples’ mass was increasing during the first four months, in the following three months it was decreasing, and then stagnated until the end of the storing period. Samples stored in controlled atmosphere showed variations in mass, with minor oscillations during the whole storing period, which resulted in lower FFA content in comparison with the samples stored in facilities without atmosphere control. The oil content after storing in both facilities decreased, and FFA content rose in all samples. In conclusion; storing in controlled atmosphere gave better results in terms of rapeseed quality.
The objective of this study was to determine amino acid content, urease activity and trypsin inhibitor activity in soybean grain for polygastric animals’ feed aft er toasting with the aim to ...introduce thick layer in toasting technology. Hence, soybean was toasted both in thick and thin layer at 130 oC during 10 minutes. In order to properly monitor the technological process of soybean thermal processing, it was necessary to study crude protein content, urease activity, trypsin inhibitor activity and amino acid composition of soybean in natural and toasted samples. Results demonstrate that protein content in soybean toasted in thick and thin layer was found to be slightly increased while urease activity was reduced in relation to non-treated sample. Study also established a significant reduction of trypsin inhibitor activity aft er toasting, at higher extent in thin layer toasting. Amino acid content of soybean was slightly increased in relation to natural sample, as well as difference between amino acid content in samples toasted in thick and thin layers.
Cilj ovog rada bio je istražiti utjecaj procesa uparavanja kao hidrotermičke dorade i sušenja na dimenzije zrna kukuruza (dužina, širina i debljina). Istraživanja su provedena tijekom tri ...vegetacijske sezone (2002., 2003. i 2004. godina) na hibridima Bc 4982, Bc 462, Bc Jumbo, Florencia i Stefania uzgojenih na niskoj i visokoj razini agrotehnike. Navedeni hibridi su nakon berbe podvrgnuti procesu uparivanja (0,5 bara u vremenu od 10 minuta) nakon čega su sušeni i to na četiri temperature (70 °C, 90 °C, 110 °C, 130 °C). Uz dimenzije utvrđena su i fizikalna svojstva gustoća, volumen i sferičnost zrna kukuruza. Dobiveni rezultati pokazuju da postoje značajne razlike u dimenzijama zrna kukuruza prije i nakon procesa uparavanja kao i između uzoraka tretiranih različitim temperaturama sušenja.
Cilj ovog rada bio je istražiti mogućnost proizvodnje bioplina i daljnjeg korištenja higijenski ispravnog fermentiranog ostatka kao biognojiva, dobivenog nakon anaerobne fermentacije svinjske ...gnojovke. Istraživanja su provedena na laboratorijskom bioplinskom postrojenju na Agronomskom fakultetu Sveučilišta u Zagrebu pri mezofilnim uvjetima anaerobne fermentacije. Istraživanja su obuhvatila kemijske analize kakvoće bioplina kao goriva i fermentiranog ostatka kao gnojiva poljoprivrednih površina, sukladno Pravilniku o ekološkoj proizvodnji u uzgoju bilja i u proizvodnji biljnih proizvoda (NN 91/2001) u RH. Bioplin proizveden anaerobnom fermentacijom zadovoljavajuće je kakvoće s visokom koncentracijom metana. Budu
Organic waste after wine and olive oil production as raw material for thermal energy generation Voca, N., University of Zagreb, Zagreb (Croatia). Faculty of Agriculture; Kricka, T., University of Zagreb, Zagreb (Croatia). Faculty of Agriculture; Brlek-Savic, T., University of Zagreb, Zagreb (Croatia). Faculty of Agriculture ...
Journal on Processing and Energy in Agriculture,
(2010), 2010-01-01, Volume:
14, Issue:
2
Journal Article
Open access
In this paper, the energetic potential of organic wastes after wine and olive oil production will be investigated, with purpose of obtaining thermal energy. By laboratory pelleting of these organic ...wastes, a product of high density and better volumetric energy value will be produced, which will result in decrease of transport and storing costs, and better combustion quality when producing thermal energy. The quality of such pellets as biofuel cannot be defined without determining their physical and chemical properties, namely combustion characteristics. The energetic potential of wine grape and olive cake will be determined as well as the possibility for its utilization as an energy-generating product in producing thermal energy.
