The importance of logistics for modern agricultural transport was the main subject of present paper. Mechanisms that have to be taken into account when the transport is organized were presented. Also effects of computer software action optimizing the transport of fresh strawberries from purchase centers to the processing plant were described.

Introduced results of two injection devices of pesticides in agricultural sprayers. The main parameters tested: accuracy of the metering pump, duration to reach the good concentration at the boom sprayer, quality of the mixture. One ascertained good exactitude of dosage and inaccurate homogenization dosed of component with water. Settlement concentrations of solution followed after 50 seconds from beginnings of injection process

The present work focuses on a method for quantitative evaluation of cell structural parameters of parenchyma tissues of potato tuber such as: surface area, perimeter, Feret’s diameters, elongation, compactness. The use method is based on analysis of tissue section combine images obtained by an optical confocal microscope. Results of structural parameters, mean values and distribution, for inner and outer core of potato tuber parenchyma of two chosen varieties (Solanum tuberosum v. ‘Danusia’ and v. ‘Kuba’) are presented. Experiments were carried out for the samples in natural state, without preparation.

Water content and changes in apple ring thickness were measured during the drying process. The initial thickness of apple rings amounted to 5, 7 and 10 mm. The apples were dried in the temperature of 55°C, at the drying air flow velocity of 0,5 m·s^-1. On the basis of the conducted studies we found out a significant influence of dried apple fineness degree in the conditions of forced convection on the values of effective water diffusion coefficient. With the increase in thickness of dried rings the values of effective water diffusion coefficient grow. It was also noticed that in the initial period of drying, the values of water diffusion coefficient increase for each thickness of apple rings, despite the decrease of humidity of the dried material. It is after a certain time, amounting to ? _(5 mm) = 4,5·10³ s, ? _{(7 i 10 mm)} = 6,3·10³ s, respectively, for the ring thickness of L = 5 mm, 7 and 10 mm, that the decrease of humidity in the dried raw material is accompanied by the decrease of the value of this coefficient, continuing till the end of drying process, i.e. to the humidity of 16%.

The study aimed at determining the effect of rheological properties of semi-finished product on the quality factors of the sponge-cake dough. Semi-finished sponge-cake dough products with different shortening share (15, 19, 23%) were used as experimental material. The semi-finished products were tested for their weight by volume and absolute viscosity. Instrumental texture analysis and sensory evaluation of the final product were also conducted. It was found that the weight by volume and absolute viscosity of semi-finished dought product affected both, the texture and sensory quality factors of final product.

The aim of the research was to propose new ways of quality evaluation of granular blends. The object of observation was the vetch-mustard material pair, which was mixed using the supporting inserts (RSI) and achieved different mixing state. Differences between theses states resulted from differences in ways of packing of vetch seeds in bins. A material arrangement in three mixing states was researched using the computer picture analysis and an evaluation of variances of seeds’ distributions was performed for chosen bin profiles. The results were compared and not previously used indicators for longitudinal and transverse mixing shapes were proposed in the analysis. A non-appropriateness of the Rose’s and other mixing measures as well was indicated in the paper.

The paper deals with the analysis of the temperature distribution during cooling off wheat seeds in concrete silos. The minimum period and critical point of cooling off with using principal components analysis are fixed. The point of time, in which the beginning parameters have stopped of dominate and the work of the cooling device have began to take the effects, is delimited.

Paper presented investigation results concerning electric energy consumption in the process of cuttering raw beef and pork meat provided to manufacturing of cured meat products. The specific energy consumption during meat disintegration in mechanical cutter were discussed as affected by the kind of raw meat and loading capacity of the cutter pan. It was stated that the energy consumption depends significant on the loading of the cutter pan and is highest in case of cuttering of the III rd class raw beef.

This paper presents results of experimental investigations of friction coefficient of cereals grain (barley, wheat, oat, rye) against galvanized steel, stainless steel and concrete B 30. Test were performed in the Jenike shear cell in a range of normal stress 20–60 kPa according to procedure recommended by the Eurocode 1 and in the tilting table apparatus in a range of normal stress 0,5–2,5 kPa at five levels of moisture content of grain. It was stated, how friction coefficient depends on wall material, surface properties of grain, level of moisture content and normal stress.

Values of modulus of elasticity E of wheat and rapeseed beds were determined with method adopted from geotechnique and based on measurement of shear wave velocity. Tests were performed for bedding of wheat and rapeseed under equilibrium moisture content. Values of modulus of elasticity for wheat obtained in a range from 23.6 to 88.1 MPa and those for rapeseed (from 26.3 to 67.0 MPa) were found to depend on hydrostatic pressure and were higher then those determined in uniaxial compression test.