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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
Affiliation(s): Vytauto Didžiojo universitetas
Žemės ūkio akademija
Appears in Collections:Universiteto mokslo publikacijos / University Research Publications

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