Agnieszka Leszczyńska, Aleksandra Kowalska, Krzysztof Grudzień, Andrzej Romanowski and Dominik Sankowski
The control of dense phase pneumatic convening process is not a trivial task. The control of bulk solids flow phenomena requires detailed knowledge about the temporal and spatial changes of material concentration during flow. This paper describes application of electrical capacitance tomography for the characterization of the pneumatic conveying of solids. The level of concentration changes obtained with the aid of tomography imaging and calculated flow velocity allows monitoring flow behaviour during the granular material transport process. The cross-correlation technique applied for image processing as well as the calculated pixels-based flow velocity profile together with the proposed visualisation method of tomography images sequence provide information about flow conditions. The study of flow characterization, based on ECT data, was conducted for measurements gathered with different flow conditions, including flow blockage.
Agnieszka Filipiak-Florkiewicz, Adam Florkiewicz, Ewa Cieślik, Izabela Wałkowska, Maria Walczycka, Teresa Leszczyńska and Joanna Kapusta-Duch
Effects of Various Hydrothermal Treatments on Selected Nutrients in Legume Seeds
The aim of this study was to assess the influence of different soaking and cooking methods on contents of selected nutrients in legume seeds. The experimental material were dried kidney-bean seeds and soya bean seeds originating from the collection of Krakow's Plants and Seeds Horticulture POLAN LTD. Technological treatment of seeds was performed in two stages: (1) cold and hot soaking, (2) cooking with three different devices: electric and induction stoves and microwave apparatus. The experimental material was determined for contents of: dry matter, protein, fat, ash, carbohydrates and selected mineral compounds (Ca, Mg, Na, K). The soaking and cooking of the seeds were observed to affect an increase in contents of protein, fat, ash, calcium and sodium in dry matter as well as a decrease in contents of digestible carbohydrates, potassium and magnesium. A more favorable method of soaking kidney bean seeds turned out to be hot soaking, which caused smaller losses of nutrients and shortened significantly the whole process. Cooking soya bean and kidney bean seeds with electric and induction stoves facilitated better protein preservation in comparison to the thermal treatment performed in a combined microwave oven.