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Tissues of fresh vegetables are characterized by the high quantity of moisture (80…96 %), active metabolism, low resistance to mechanical lesions, are spoiled fast. Metabolism in cells of tissues, so mass losses, depends on the content of water and dry su... see more

Tissues of fresh vegetables are characterized by the high quantity of moisture (80…96 %), active metabolism, low resistance to mechanical lesions, are spoiled fast. Metabolism in cells of tissues, so mass losses, depends on the content of water and dry su... see more

Tissues of fresh vegetables are characterized by the high quantity of moisture (80…96 %), active metabolism, low resistance to mechanical lesions, are spoiled fast. Metabolism in cells of tissues, so mass losses, depends on the content of water and dry su... see more

The aim of the research was to analyze an influence of variety peculiarities, different ripeness groups of potato of Dutch selection on storage quality.It has been established, that the output of commodity products in early varieties is in average 88.22±1... see more

Kitchen beetroots have a series of high-value parameters: good taste properties, healing-prophylactic importance, ability to long-term storage. There are many sorts of kitchen beetroot, different by root form. Most widespread are ones of the round and cyl... see more

The object of research in this work is unproductive heat loss in buildings and construction structures; due to the nature of the heat and mass transfer process; which operates in a complex architectural and structural scheme. One of the ways to reduce unp... see more

Freshwater monitoring globally is fundamental to support decision-making. However, long-term hydrological data for some regions are lacking due to limited of observational networks. Remote sensing products come to aggregate the in situ observations and ov... see more

The object of research in this work is unproductive heat loss in buildings and construction structures; due to the nature of the heat and mass transfer process; which operates in a complex architectural and structural scheme. One of the ways to reduce unp... see more

Once with continuous growing of population, in a modern world, the using of artificial cold is one of the most used ways to preserve and deliver food, and, in the same time to contribute to the universal food security. Cold has a very little influence con... see more

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