In this work, the degassing process of corn seeds was experimentally and numerically analyzed by removing air or other gases from around the seeds, specifically from the seed coating, in a rough vacuum chamber. The two complementary variants are employed to understand and optimize this process to improve the quality and germination rate of the seeds. Several experiments were conducted with well-established durations and masses of corn seeds at different temperatures to observe and record the behavior of the system, facilitating the modeling of the degasification process in the vacuum compartment. Modeling the degasification operation in the vacuum chamber allowed for determining the pressure profiles on the vacuum chamber and its lid. Numerical simulations were either conducted using a simulation program developed in the Visual Basic Applications (VBA) language for Microsoft Excel to model the degassing process in the vacuum chamber, or with the assistance of specialized software (transient structural analysis and simulation program in the ANSYS Workbench environment). Statistical analysis of the correlation between experimental and estimated pressure values revealed that both the proposed mathematical model and the solution method are well-chosen, with differences expressed through the absolute error (EA) being very small. Structural dynamic analysis carried through the Finite Element Method (FEM) highlights that the chosen materials for manufacturing the vacuum chamber vessel (316 stainless steel) or the chamber lid (transparent acrylic plastic) are durable and capable of withstanding the desired pressure and temperature demands in the seed treatment process. Additionally, through structural dynamic analysis, it was possible to study the deformation of system components, providing a detailed perspective on their structural distribution.

The main purpose of this study was to create a prototype of an unmanned aerial system equipped with intelligent hardware and software technologies necessary for monitoring the health and growth of crops in orchards. Another important objective was to use low-cost sensors that accurately measure ultraviolet solar radiation. The device, which needs to be attached to the commercial DJI Mini 4 Pro drone, should be small in size, portable, and have very low energy consumption. For this purpose, the widely used Vishay VEML6075 digital optical sensor was selected and implemented in a prototype, alongside a Raspberry Pi Zero 2W minicomputer. To collect data from these sensors, a program written in Python was used, containing specific blocks for data acquisition from each sensor, to facilitate the monitoring of ultraviolet (UV) radiation, or battery current. By analyzing the data obtained from the sensors, several important conclusions are drawn that may provide valuable pathways for the further development of mobile or modular equipment. Furthermore, the results of the plant condition analysis with proposed models in the Geographic Information System (GIS) environment were also presented. The visualization of maps indicating variations in vegetation condition led to the identification of problem areas like hydric stress.

The main objective of our study was to understand the rheological behavior of various types of cheeses with mold subjected to multiple stresses during processing/handling, transport, or storage, aiming to maintain or even improve product quality, using computer-assisted penetration methods, and advanced regression algorithms. Uniaxial penetration tests with a cone at a constant speed were conducted using a universal Hounsfield HK1S testing equipment connected to a computer to analyze the texture behavior (tangential stress, flow index, apparent viscosity) of four of the most common types of cheese with mold, depending on the cone's tip angle (9, 19, and 90°) and penetration speed (12, 30, and 60 mm/min). From the results obtained for the four categories of mold cheeses (Brie, Camembert, Dorblue, or Roquefort), the amplitude of the speed and angle of penetration were considered as the main influencing factors for the shear deformation (τc), flow index (Kf), and apparent viscosity (ηa). The moisture and firmness of the mold cheeses are closely linked and depend on the type of mold, the maturation process, or storage conditions. Careful control of these factors is essential to achieve the desired texture and taste characteristics in cheeses with mold.

The current study evaluated the effect of powder fractions based on particle size on the chemical composition of macronutrients such as proteins and sugars, on phytochemical properties (total content of polyphenolic compounds, vitamin C and antioxidant activity), on preservation capaci-ty (water activity), reconstitutability properties (water absorption capacity and water solubility index) and physicochemical properties (particle size distribution and moisture content) of black-thorn berries (Prunus spinosa) powders. The fruits were separated from the plant material and seeds, dried and then ground using a FRITSCH PULVERISETTE 19 universal mill for hard mate-rials. Eight fractions were obtained after sieving on seven sieves with different mesh sizes, such as: 1 mm, 0.8 mm, 0.630 mm, 0.450 mm, 0.315 mm, 0.200 mm, 0.125 mm. The grinding/sieving pro-cedure was effective in separating Prunus spinosa powder into sufficiently different size classes. The maximal moisture content and water activity were 5.61% and 0.250 respectively, show the good preservation from a microbiological point of view and ensure prevention the oxidation of bi-ologically active compounds of blackthorn berries powders. For samples with reduced particle sizes, reconstitutability was greatly improved. Total phenolic content, protein content, carbohy-drates and antioxidant activity showed significant improvements for some particle size classes compared to the unsieved sample. Vitamin C presented a semnificative content for the fraction with particle large sizes, precisely because they did not undergo intense degradation processes. Therefore, the technique of grinding and successive sieving proved effective in enhancing the physicochemical and functional characteristics of powdered blackthorn berries, particularly for smaller particles.