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1.
Development of the smart T-shirt for monitoring thermal status of athletes
Sandra Stojanović, Jelka Geršak, Suzana Uran, 2022, izvirni znanstveni članek

Opis: Athletes are often subjected to a great physical strain during training and competition. Sport activities performed in hot and humid conditions may result in different heat illnesses with mild or fatal consequences. Against this background it is important to know the thermal state of athletes during physical activity. This article presents the development of a smart T-shirt for monitoring the thermal status of an athlete. The smart T-shirt was created by embedding an electronic system with temperature and humidity sensors that allows the measurement of temperature and the relative humidity of the microclimate. A smart T-shirt is comfortable, and integrated sensors and electronics do not affect wearing comfort. A good concurrence between the temperature and humidity results from using the smart T-shirt, and thus the medical device was achieved. Data obtained can be of great importance to the sports staff who will be able to monitor the athletes' thermal state during matches and competitions.
Ključne besede: smart T-shirt, microclimate temperature, relative humidity of the microclimate
Objavljeno v DKUM: 26.03.2024; Ogledov: 137; Prenosov: 10
.pdf Celotno besedilo (1,34 MB)
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2.
Impact of salt reduction on the number of microorganisms and a sensory analysis for Kranjska sausages during their shelf-life
Livija Tušar, Irena Leonida Kropf, Avrelija Cencič, 2016, izvirni znanstveni članek

Opis: Salt is an important ingredient in the production of meat product. Any reduction of salt requires a special treatment. This study was conducted to evaluate the effect of salt reduction on the growth of microorganisms in Kranjska sausages during their shell-life and to carry out a sensory assessment. The 18 lots of sausages were prepared under salt-reduced (1.6%) and control (2.3%) salt concentrations, directly on the production line. A total of 85 sausages were analysed and the data were used for the comparisons of groups (ANOVA) and to detect the significant variables (polynomial models) influenced on the total number of microorganisms (TNMs). The significant differences were determined between the lots (representing the microbiological status of the stuffing), between the salt-reduced samples and control samples, and between the different humidity levels. The correlations and significant relationships were determined between the TNMs and the lots, the salt concentrations, and the relative humidity. The polynomial models were to general to be used for the prediction. For sensory analysis implemented on 40th day 18 sausages were assessed. The reduction of salt resulted in lower scores in the sensory evaluation. The less-salted sausages contained more microorganisms.
Ključne besede: Kranjska sausage, reduction of salt, sensory evaluation, models, relative humidity
Objavljeno v DKUM: 14.11.2017; Ogledov: 1490; Prenosov: 385
.pdf Celotno besedilo (815,34 KB)
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3.
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