11 research outputs found
Effect of Storage Temperature on Rapeseed Quality
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 ļ½°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 samplesā 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 samplesā 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
Quality of Pelleted Olive Cake for Energy Generation
Olive cake is by-product of olive oil production. This material cannot be stored in original condition for a long time because it has high water content and relatively high portion of oil that causes rapid deterioration. Thus it is necessary to investigate possible methods of remediation of such by-product, where utilization for energy generation presents a useful option. Several studies have been conducted on energy generation from olive cake, however not one that includes pelleting as a pre-treatment. Therefore, the aim of this paper was to determine the chemical composition of different cultivars of olive cake, to produce pellets, and determine their basic quality parameters. The pellets obtained from olive cake had mainly satisfactory results regarding their quality in comparison to standards for fuel pellets. It should be kept in mind that these standards are manly for wood pellets, and therefore some lower criteria could be applied for olive cake and such biomass. The highest amount of residual oil and the lowest amount of protein was found in cultivar āBužaā and produced pellets had the smallest abrasion index (8.15%). Other cultivars had lower oil and higher protein content, and abrasion index higher than 10%. For these cultivars preparation of material (conditioning and/or binder adding) prior to pelleting is necessary. Higher heating value (HHV) and lower heating value (LHV) were not significantly influenced by different chemical composition of cultivars, thus attention should be paid on their influence on pelleting process
Amino Acid Composition, Urease Activity and Trypsin Inhibitor Activity after Toasting of Soybean in Thick and Thin Layer
The objective of this study was to determine amino acid content, urease activity and trypsin inhibitor activity in soybean grain for polygastric animalsā 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
Olive cake as a source of energy
Proizvodnjom maslinovog ulja dobiva se velika koliÄina otpada u obliku komine masline kao Ävrste faze, te vegetativne vode kao tekuÄe faze. Zbrinjavanje tog otpada je zakonska obveza u Europskoj uniji, no nije reguliran naÄin tog zbrinjavanja. U Hrvatskoj je pak Pravilnikom o ekoloÅ”koj proizvodnji u uzgoju bilja i u proizvodnji biljnih proizvoda, definirano da se otpad poljoprivredne proizvodnje ne može koristiti bez njegove odreÄene obrade. Komina masline može biti vrijedna sirovina, a osobito se može dobro iskoristiti za proizvodnju energije. U ovom radu naglasak je na dobivanju energije u kogeneracijskim postrojenjima, spaljivanjem peleta komine masline u peÄima za biomasu. Na taj naÄin istovremeno se rjeÅ”ava problem komine masline kao otpada uz ekoloÅ”ki prihvatljivo dobivanje energije.In the production of olive oil there is a large quantity of waste in the form of olive cake as the solid phase, and vegetation water as the liquid phase. The disposal of that waste is a legal commitment in the European Union, but the manner of that disposal hasnāt been regulated. The Regulation on Ecological Production in Plant Cultivation and Crop Production in Croatia has defined that the waste of crop production can not be used without its certain processing. Olive cake can be a valuable raw material and it can especially be well- used for the production of energy. The emphasis in this paper is on energy producing in cogenerational plants by burning olive cake pellets in furnaces for biomass. In that way the problem of olive cake as waste is solved at the same time together with ecologically acceptable production of energy
IMPACT OF STEAMING PROCEDURE ON PHYSICAL PROPERTIES OF CORN KERNEL
Cilj ovog rada bio je istražiti utjecaj procesa uparavanja kao hidrotermiÄke dorade i suÅ”enja na dimenzije zrna kukuruza (dužina, Å”irina 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 Äega su suÅ”eni i to na Äetiri temperature (70 Ā°C, 90 Ā°C, 110 Ā°C, 130 Ā°C). Uz dimenzije utvrÄena su i fizikalna svojstva gustoÄa, volumen i sferiÄnost zrna kukuruza. Dobiveni rezultati pokazuju da postoje znaÄajne razlike u dimenzijama zrna kukuruza prije i nakon procesa uparavanja kao i izmeÄu uzoraka tretiranih razliÄitim temperaturama suÅ”enja.The aim of the research was to investigate the dimensions (length, width, and thickness) and some physical characteristics of corn kernel, grown extensively and intensive. The research was conducted during three vegetation seasons (2002, 2003, and 2004) on hybrids Bc 4982, Bc 462, Bc Jumbo, Florencia, and Stefania. These hybrids were firstly steamed (0.5 bar for ten minutes) and then dried at four temperatures (70 Ā°C, 90 Ā°C, 110 Ā°C, and 130 Ā°C). Some physical properties of corn kernel, such as density, volume, and sphericity were established. In order to determine the difference in dimensions, they were measured before steaming procedure as well. It was found that there were significant differences in corn kernel dimensions before and after steaming, as well as between samples exposed to different drying temperature levels
IMPACT OF STEAMING PROCEDURE ON PHYSICAL PROPERTIES OF CORN KERNEL
Cilj ovog rada bio je istražiti utjecaj procesa uparavanja kao hidrotermiÄke dorade i suÅ”enja na dimenzije zrna kukuruza (dužina, Å”irina 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 Äega su suÅ”eni i to na Äetiri temperature (70 Ā°C, 90 Ā°C, 110 Ā°C, 130 Ā°C). Uz dimenzije utvrÄena su i fizikalna svojstva gustoÄa, volumen i sferiÄnost zrna kukuruza. Dobiveni rezultati pokazuju da postoje znaÄajne razlike u dimenzijama zrna kukuruza prije i nakon procesa uparavanja kao i izmeÄu uzoraka tretiranih razliÄitim temperaturama suÅ”enja.The aim of the research was to investigate the dimensions (length, width, and thickness) and some physical characteristics of corn kernel, grown extensively and intensive. The research was conducted during three vegetation seasons (2002, 2003, and 2004) on hybrids Bc 4982, Bc 462, Bc Jumbo, Florencia, and Stefania. These hybrids were firstly steamed (0.5 bar for ten minutes) and then dried at four temperatures (70 Ā°C, 90 Ā°C, 110 Ā°C, and 130 Ā°C). Some physical properties of corn kernel, such as density, volume, and sphericity were established. In order to determine the difference in dimensions, they were measured before steaming procedure as well. It was found that there were significant differences in corn kernel dimensions before and after steaming, as well as between samples exposed to different drying temperature levels
BIOGAS AND AD RESIDUE PRODUCTION FROM PIG MANURE
Cilj ovog rada bio je istražiti moguÄnost proizvodnje bioplina i daljnjeg koriÅ”tenja higijenski ispravnog fermentiranog ostatka kao biognojiva, dobivenog nakon anaerobne fermentacije svinjske gnojovke. Istraživanja su provedena na laboratorijskom bioplinskom postrojenju na Agronomskom fakultetu SveuÄiliÅ”ta u Zagrebu pri mezofilnim uvjetima anaerobne fermentacije. Istraživanja su obuhvatila kemijske analize kakvoÄe bioplina kao goriva i fermentiranog ostatka kao gnojiva poljoprivrednih povrÅ”ina, sukladno Pravilniku o ekoloÅ”koj proizvodnji u uzgoju bilja i u proizvodnji biljnih proizvoda (NN 91/2001) u RH. Bioplin proizveden anaerobnom fermentacijom zadovoljavajuÄe je kakvoÄe s visokom koncentracijom metana. BuduThe objective of this paper was to determine the possibilities of biogas production and further utilization of AD residue after anaerobic digestion of pig manure. The mesophylic anaerobic fermentation of pig manure was conducted in a lab-scale biogas digester at the Faculty of Agriculture University of Zagreb. Both, biogas and AD quality were monitored, according to the Croatian Regulation on ecological production in plant cultivation and plant products (Official Gazzette, 91/2001). It was found that biogas was of satisfactory quality with high methane content. Moreover, since AD residue had satisfactory N:P:K and C:N ratios, heavy metals within approved limits, and was hygienically correct, it can be used in agricultural production, especially in plant production and grassland cultivation