Special Issue "Emerging Trends and Sustainable Production in Agricultural Engineering"

A special issue of Sustainability (ISSN 2071-1050).

Deadline for manuscript submissions: 30 April 2021.

Special Issue Editors

Prof. Dr. Pawel Sobczak
Website SciProfiles
Guest Editor
Department of Food Engineering and Machines, Faculty of Production Engineering, University of Life Sciences in Lublin, 28 Głęboka Street, 20-612 Lublin, Poland
Interests: agriculture engineering; feed production; sustainable production
Special Issues and Collections in MDPI journals
Prof. Dr. Jolanta B. Krolczyk
Website
Guest Editor
Faculty of Mechanical Engineering, Opole University of Technology, 5 Mikolajczyka Street, 45-271 Opole, Poland
Interests: agriculture engineering; food production; sustainable production; production engineering
Special Issues and Collections in MDPI journals
Prof. Dr. Wioletta Zukiewicz-Sobczak
Website
Guest Editor
Department of Public Health, Pope John Paul II State School of Higher Education in Biala Podlaska, Sidorska 95/97, 21-500 Biała Podlaska, Poland
Interests: food and nutrition; food production; health aspects in sustainable production
Special Issues and Collections in MDPI journals

Special Issue Information

Dear Colleagues,

This Special Issue invites original research papers that report on the state-of-the-art and recent advancements in agriculture engineering, clean production, and sustainable production. This Special Issue encompasses applications in agriculture engineering, biosystem engineering, plant, animal and horticultural production engineering, food and agricultural processing engineering, dehydration and storing industry, economics and production management and agricultural farms management, agricultural machines and devices, IT for agricultural engineering and ergonomics in agriculture, and bioengineering. Review articles related to mechanical engineering in agriculture are also encouraged. This Special Issue accepts high-quality articles containing original research results and review papers connected generally with the agriculture engineering field.

Prof. Dr. Pawel Sobczak
Prof. Dr. Jolanta B. Krolczyk
Prof. Dr. Wioletta Zukiewicz-Sobczak
Guest Editors

Manuscript Submission Information

Manuscripts should be submitted online at www.mdpi.com by registering and logging in to this website. Once you are registered, click here to go to the submission form. Manuscripts can be submitted until the deadline. All papers will be peer-reviewed. Accepted papers will be published continuously in the journal (as soon as accepted) and will be listed together on the special issue website. Research articles, review articles as well as short communications are invited. For planned papers, a title and short abstract (about 100 words) can be sent to the Editorial Office for announcement on this website.

Submitted manuscripts should not have been published previously, nor be under consideration for publication elsewhere (except conference proceedings papers). All manuscripts are thoroughly refereed through a single-blind peer-review process. A guide for authors and other relevant information for submission of manuscripts is available on the Instructions for Authors page. Sustainability is an international peer-reviewed open access semimonthly journal published by MDPI.

Please visit the Instructions for Authors page before submitting a manuscript. The Article Processing Charge (APC) for publication in this open access journal is 1800 CHF (Swiss Francs). Submitted papers should be well formatted and use good English. Authors may use MDPI's English editing service prior to publication or during author revisions.

Keywords

  • agriculture engineering
  • sustainable production
  • emerging technologies

Published Papers (5 papers)

Order results
Result details
Select all
Export citation of selected articles as:

Research

Jump to: Other

Open AccessArticle
The Process of Separation of Husked Soybean in Oblique Airflow
Sustainability 2020, 12(18), 7566; https://doi.org/10.3390/su12187566 - 14 Sep 2020
Abstract
The study concerns an evaluation of the effect of selected parameters on the course of horizontal pneumatic separation of unsorted husked soybean and the process efficiency. The efficiency of the process of isolating endosperm fraction from husks and other impurities was evaluated by [...] Read more.
The study concerns an evaluation of the effect of selected parameters on the course of horizontal pneumatic separation of unsorted husked soybean and the process efficiency. The efficiency of the process of isolating endosperm fraction from husks and other impurities was evaluated by determining the separation efficiency indicator η. It was shown that increased moisture content of the mixture results in a significant decrease in the η indicator. For example, with the 2.2% increase of moisture content (from W1 = 10.1% to W2 = 12.3%), the separation efficiency indicator decreased, on average, by 6.8%. The value of the η indicator rose with the increased velocity of the airstream, but the amount of valuable fraction that is picked up by the airstream is higher as well. It was found that, when the air velocity increased from V1 = 7.8 m·s−1 to V2 = 10.5 m·s−1 (for the moisture content W1 = 10.1% and W4 = 15.7%), the increment in the efficiency was the highest and reached 14.9–34.3%. A parametric model of the separation process of fragmented mixtures of biological origin was developed based on the analysis of the obtained results observation undertaken. This model can be used in designing and carrying out operations of separation into particular size fractions and cleaning of various feed mixtures, or in determining parameters of the movement of specific mixture components within pneumatic channels. Full article
Show Figures

Figure 1

Open AccessArticle
The Effect of Mechanical Actions Occurring during Transport on Physicochemical Changes in Agaricus bisporus Mushrooms
Sustainability 2020, 12(12), 4993; https://doi.org/10.3390/su12124993 - 18 Jun 2020
Abstract
In this study, physicochemical changes occurring in the fruiting bodies of Agaricus bisporus champignons, subjected to mechanical vibrations under model conditions and a 4-day storage (shelf-life), were analysed. The experiment was conducted in two versions (applying vibrations for 3 and 6 h, at [...] Read more.
In this study, physicochemical changes occurring in the fruiting bodies of Agaricus bisporus champignons, subjected to mechanical vibrations under model conditions and a 4-day storage (shelf-life), were analysed. The experiment was conducted in two versions (applying vibrations for 3 and 6 h, at the frequencies of 46 Hz and 28 Hz). As part of physicochemical analyses, such parameters as pH, extract, dry mass, colour parameters and colour difference ∆E, polyphenol content and antioxidant activity were determined. The values of the examined physicochemical parameters changed depending on the applied frequencies and vibration time during transport under model conditions, as well as a result of short-term storage (shelf-life). The greatest total colour difference ΔE occurred in the sample subjected to vibrations for 6 h, followed by a 4-day storage. The changes in pH value, dry matter content and refractometric extract were relatively more significant in the samples subjected to 46 Hz vibrations than to those subjected to 28 Hz. The content of polyphenols and the antioxidative activity of mushrooms subjected to vibrations was higher than in the sample stored but not subjected to vibrations. Full article
Show Figures

Figure 1

Open AccessArticle
The Effect of UV-C Stimulation of Potato Tubers and Soaking of Potato Strips in Water on Color and Analyzed Color by CIE L*a*b*
Sustainability 2020, 12(8), 3487; https://doi.org/10.3390/su12083487 - 24 Apr 2020
Cited by 1Correction
Abstract
The color of French fries is an organoleptic attribute indicative of this product quality and also a reliable indicator of its safety. The darker the product color, the higher its acrylamide concentration. Acrylamide is an organic compound of the amide group showing neurotoxic [...] Read more.
The color of French fries is an organoleptic attribute indicative of this product quality and also a reliable indicator of its safety. The darker the product color, the higher its acrylamide concentration. Acrylamide is an organic compound of the amide group showing neurotoxic and potential mutagenic actions in the human body. The content of acrylamide in fried potato products essentially depends on the contents of reducing sugars in intermediates of French fries’ production. The present study aimed to investigate the effect of UV-C irradiation and the soaking of potato strips in water on French fries’ color. The study was conducted on French fries obtained from tubers of the Innovator variety. The study was performed with the use of a special chamber for UV-C irradiation of biological samples and the CIE L*a*b* model for color analysis. The results of the study demonstrated that UV-C stimulation of potato tubers before processing had a beneficial effect on French fries’ color while the blanching of potato strips and soaking in water at a temperature of 40 °C resulted in the production of French fries lighter in color. Full article
Show Figures

Figure 1

Open AccessArticle
Effect of Potato Tuber Exposure to UV-C Radiation and Semi-Product Soaking in Water on Acrylamide Content in French Fries Dry Matter
Sustainability 2020, 12(8), 3426; https://doi.org/10.3390/su12083426 - 22 Apr 2020
Cited by 1
Abstract
This study aims to determine the effect of raw potato tubers’ exposure to UV-C radiation and semi-products soaking in water on the content of acrylamide in the dry matter of French fries. The French fries were prepared from tubers of the Innovator variety [...] Read more.
This study aims to determine the effect of raw potato tubers’ exposure to UV-C radiation and semi-products soaking in water on the content of acrylamide in the dry matter of French fries. The French fries were prepared from tubers of the Innovator variety of potato (Solanum tuberosum L.). Acrylamide contents were determined by HPLC-UV/Vis on a C-18 column after extraction of fried potatoes with acetonitrile. Potato tubers exposure to UV-C radiation caused an increase in acrylamide content and the soaking of semi-products in water caused a decrease in acrylamide content in the dry matter of French fries. Full article
Show Figures

Figure 1

Other

Jump to: Research

Open AccessCorrection
Correction: The Effect of UV-C Stimulation of Potato Tubers and Soaking of Potato Strips in Water on Color and Analyzed Color by CIE L*a*b* Sustainability 2020, 12, 3487
Sustainability 2020, 12(18), 7473; https://doi.org/10.3390/su12187473 - 10 Sep 2020
Abstract
Given that the expressions of concern in this paper [...] Full article
Back to TopTop