Please use this identifier to cite or link to this item:https://hdl.handle.net/20.500.12259/87051
Type of publication: Straipsnis mokslo-populiarinimo leidinyje / Article in popular science editions (S6)
Field of Science: Energetika ir termoinžinerija / Energetics and thermal engineering (T006)
Author(s): Volkavičiūtė, Živilė;Zasčiurinskaitė, Eglė;Novošinskas, Henrikas
Title: Topinambų gumbų rauginimo proceso tyrimai
Is part of: Agroinžinerija ir energetika: ASU Žemės ūkio inžinerijos fakulteto mokslo populiarinimo ir gamybos žurnalas. , 2014, Nr. 19
Extent: p. 35-41
Date: 2014
Keywords: Jerusalem artichoke (Heliantus tuberosus L.);Fermentation;Temperature;Chemical composition
Abstract: Researchers searching for ways to reduce production losses suffered for storage. One of the possible way to silage artichoke - fermentation. Plant raw material, which consist of saccharose and which is used for biogas protuction - is silaged in large underground silos tanks. Natural weight loss turned Jerusalem artichokes fretwork is very dependent on the ambient temperature and surface formed crust characteristics. Holding the artichoke weight 0 and 25 °C temperatures, when the surface was covered with a moisture - proof plastic revealed that weight loss was kept at a temperature of 0 °C the weight over 69 days was only 1,32 %, while the 25 °C - 6,9 %. A chemical test found that the average nitrogen content changed from 0,8 % to 1,7 % dm, phosporus increased from 0,4 to 0,6 % d.m., organic carbon content increased from 51,4 to 56,3 % d.m. The potassium content remained the same on average and inulin levels decreased to 2,2 % dm
Internet: https://hdl.handle.net/20.500.12259/87051
Affiliation(s): Vytauto Didžiojo universitetas
Žemės ūkio akademija
Appears in Collections:Universiteto mokslo publikacijos / University Research Publications

Files in This Item:
marc.xml5.35 kBXMLView/Open

MARC21 XML metadata

Show full item record
Export via OAI-PMH Interface in XML Formats
Export to Other Non-XML Formats


CORE Recommender

Page view(s)

44
checked on Jan 7, 2020

Download(s)

6
checked on Jan 7, 2020

Google ScholarTM

Check


Items in DSpace are protected by copyright, with all rights reserved, unless otherwise indicated.