Katedra Inzynierii Zywnosci I Organizacji Produkcji

Warsaw, Poland

Katedra Inzynierii Zywnosci I Organizacji Produkcji

Warsaw, Poland
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Rafalska U.K.,Samodzielny Zaklad Techniki w Zywieniu | Kaminska-Dworznicka A.,Katedra Inzynierii Zywnosci i Organizacji Produkcji
Zywnosc. Nauka. Technologia. Jakosc/Food. Science Technology. Quality | Year: 2014

The objective of the research study was to compare the effect of adding a kappa carrageenan and its hydrolysates, and a protein type AFP III, which limits the ice crystallization, on the freezing process of model sucrose solutions. There were studied samples of 30 % sucrose solutions without and with those cryo-protective substances added; the samples were frozen at -20 °C using a cryostat. It was proved that the freezing time of the samples with AFP protein added was the longest. Compared to the samples with no additives, the refreezing phase thereof was extended, whereas the time duration of the transition phase was shorter by 12 minutes. The samples with the hydrolyzed kappa carrageenan added got frozen quicker than the samples containing only the kappa carrageenan. On the other hand, that time was similar to the lime of freezing the samples without the biopolymers added. At the same time, the second phase, i.e. the lime of re-freezing the samples with the hydrolysates was extended by 30 minutes compared to the time of refreezing the samples without the polymers added, and it was by 20 minutes longer than the refreezing time of the samples with the carrageenan added. The addition of the hydrolysates and of the kappa carrageenan reduced the time of the transition phase by about 80 %. Each of the substances used caused the cryoscopic temperature to increase by more than 1 °C. © Polskie Towarzystwo Technologόw Żywności, Krakwό 2014.


Marzec A.,Katedra Inzynierii Zywnosci I Organizacji Produkcji | Mieszkowska A.,Katedra Inzynierii Zywnosci I Organizacji Produkcji | Stanczyk U.,Katedra Inzynierii Zywnosci I Organizacji Produkcji
Zywnosc. Nauka. Technologia. Jakosc/Food. Science Technology. Quality | Year: 2016

The objective of the research study was to determine the effect of storing sunflower bread, baked using a bake-off technology, under the freezing conditions on the changes occurring in its texture. The research study comprised partially baked sunflower bread: A that was obtained immediately after baking and B that was stored for 6 months at a controlled temperature of-30 ºC. The A and B semi-finished products were stored at-18 ºC. After a period of 1, 4, 7, and 16 weeks, the A and B breads were baked, and the B bread was baked also after a period of 21 weeks. Then, the following was analyzed: water activity, porosity, and texture of breads crumb. The texture profile analysis (TPA) was carried out in a TA-XT2i Texture Analyzer. The acoustic emission was measured using a contact method during the compression test of the bread crumb in a ZWICK testing machine. The texture of the A and B sunflower bread baked using a bake-off technology changed significantly during the storing at-18 ºC. It was found that during storage the hardness of the A and B sunflower bread crumbs tended to decrease and their cohesiveness to increase. As for the A sunflower bread, significant changes occurred in the parameters of acoustic emission (amplitude, acoustic energy, and number of acoustic emission events) after 4 weeks of storing it; as for the B sunflower bread, those changes occurred after 16 weeks of storage. The PCA analysis showed that the texture of the A bread crumb was constantly changing over a storage period of 16 weeks, while the B bread crumb had a similar texture after the 1st and 4th week of storage; the significant changes in the B bread crumb occurred only after the 7th week of storage. Storing the sunflower bread for six months under the controlled conditions caused the texture of the bread crumb, after defrosting and baking, to become similar to the texture of the bread obtained directly from the production and stored for 4 weeks at-18 ºC. © by Polskie Towarzystwo Technologów Żywności, Kraków 2016 Printed in Poland.


Galus S.,Katedra Inzynierii Zywnosci i Organizacji Produkcji | Lenart A.,Katedra Inzynierii Zywnosci i Organizacji Produkcji
Zywnosc. Nauka. Technologia. Jakosc/Food. Science Technology. Quality | Year: 2011

The objective of the study was to determine the effect of whey protein content amounting to 7 - 10 % in a coating-forming solution on the kinetics of water vapour adsorption by whey coatings formed on the basis of whey protein isolate. The adsorption process was conducted for 20 h in an environment with 75.3 % of relative humidity. The effect of protein on the water vapour adsorption was analyzed by tracing the kinetic curves as a function of time and the water vapour adsorption rate curves as a function of water content. The dependencies between the increases in water content as a function of time were mathematically analyzed and the kinetic curves were described using an exponential equation. The analysis of the equation parameters obtained proved that they very well corresponded to the experimental data. Based on the analysis performed, the effect was shown of the protein content on water vapour adsorption by whey coatings.


Wiktor A.,Katedra Inzynierii Zywnosci i Organizacji Produkcji | Sledz M.,Katedra Inzynierii Zywnosci i Organizacji Produkcji | Nowacka M.,Katedra Inzynierii Zywnosci i Organizacji Produkcji | Witrowa-Rajchert D.,Katedra Inzynierii Zywnosci i Organizacji Produkcji
Zywnosc. Nauka. Technologia. Jakosc/Food. Science Technology. Quality | Year: 2013

The objective of the study was to describe the possibility of applying low temperature (cold) plasma to food technology development. This technology is a novel, non-thermal technique. In the food industry, it could be potentially used to preserve food. The possibility of using this technique in practice is based on the highly reactive chemical compounds, which make up the plasma. Free radicals, atomic oxygen, and other compounds or ions show properties that enable the inactivation of many micro-organisms. The chemical composition of plasma differs depending on the gas used to make it. The mixtures of gases thatappear to be the most lethal to micro-organisms contain atomic oxygen or air. Presently, the possibility of using low-temperature (cold) plasma in the food industry is analyzed in laboratories. The reference literature contains examples of applying plasma to decontaminate surfaces of grain and seeds, meat or packaging materials. The continuous increase in the consumer demand for low-processed products and the necessity to protect the environment are two key reasons to justify the indispensability to further search into the low-temperature (cold) plasma technology.


Ciurzynska A.,Katedra Inzynierii Zywnosci i Organizacji Produkcji | Lenart A.,Katedra Inzynierii Zywnosci i Organizacji Produkcji
Zywnosc. Nauka. Technologia. Jakosc/Food. Science Technology. Quality | Year: 2013

In the paper, the effects are presented of blanching used as a pre-treatment method and of a method of freezing on some selected physical properties of freeze-dried pumpkin. It was shown that every type of pre-treatment favourably impacted the colour, but it caused the water activity, the shrinkage, and the porosity of dried pumpkin to increase compared to non-pre-treated samples. The application of quick freezing reduced the shrinkage and porosity of freeze-dried pumpkin compared to samples frozen using a slow method, but it caused the colour of dried material to essentially deteriorate. The combined method of freezing made it possible to produce dried pumpkins showing the lowest water activity and the lowest difference in colour.


Janiszewska E.,Katedra Inzynierii Zywnosci i Organizacji Produkcji | Witrowa-Rajchert D.,Katedra Inzynierii Zywnosci i Organizacji Produkcji | Roj E.,Zaklad Ekstrakcji Nadkrytycznej
Zywnosc. Nauka. Technologia. Jakosc/Food. Science Technology. Quality | Year: 2013

Supercritical micronization is the process that uses a supercritical solvent, usually carbon dioxide, to close active substances in shells. In this paper, the process of supercritical micronization was characterized as were its theoretical basis and methods of performing it. The supercritical micronization process was divided by the supercritical CO2 application technique. The division resulted in selecting the micronization process with the supercritical CO2 applied as a solvent (RESS Rapid Expansion of Supercritical Solution) or as an anti-solvent (SAS Supercritical Anti-Solvent, PGSS Particles from Gas Saturated Solutions, and ASES Aerosol Solvent Extraction System). Any of those processes can be used for the micronization in the food industry. However, until now, the majority of the micronization methods are still tested in laboratories, and only the patented PGSS process was applied on the industrial scale.


Wiktor A.,Katedra Inzynierii Zywnosci i Organizacji Produkcji | Witrowa-Rajchert D.,Katedra Inzynierii Zywnosci i Organizacji Produkcji
Zywnosc. Nauka. Technologia. Jakosc/Food. Science Technology. Quality | Year: 2012

Drying is classified as one of the most commonly used unit operations in food technology. Its main purpose is to preserve food, and this is connected with reducing the growth of micro-organisms and with inhibiting enzymatic and non-enzymatic reactions. That process is limited mainly by internal resistances to water movement that are a consequence of the cellular structure of material being dried. The increasing requirements of both the consumers demanding high quality products and the manufacturers, who look for cost-effective solutions, are the reasons why alternative methods are sought to replace thermal methods of food pre-treatment prior to the drying process. One of the most promising pre-treatment techniques is the application of high voltage electric pulses, known as pulse electric fields (PEF). A high voltage, varying electric field applied as a pre-treatment prior to the main treatment process was found to have a particularly significant effect in the case of operations determined by mass-transfer resistance inside the material, for instance, during extraction, pressing, and, especially, during osmotic dehydration and drying.


Samborska K.,Katedra Inzynierii Zywnosci i Organizacji Produkcji
Zywnosc. Nauka. Technologia. Jakosc/Food. Science Technology. Quality | Year: 2010

Enzyme inactivation generated by the spray drying process and attempts to describe both the possible causes and the mechanisms thereof constitute a subject matter of many scientific papers. In the present paper, the analysis of the most important causes of inactivation is presented, and some examples are given to illustrate the mechanisms described. The causes of inactivation include: impact of increased temperature, adverse effect of removing water from the system, adverse effect of protein adsorption on interfacial surface, and mechanical damages. Some methods and mechanism applied to stabilize the enzyme activity during spray-drying are described and exemplified, such as: water replacement, glassy state, and interfacial adsorption.


SuLek A.,Katedra Inzynierii Zywnosci i Organizacji Produkcji | Domian E.W.A.,Katedra Inzynierii Zywnosci i Organizacji Produkcji
Zywnosc. Nauka. Technologia. Jakosc/Food. Science Technology. Quality | Year: 2010

The objective of this study was to analyze the effect of homogenization pressure on the content of surface fat in spray-dried o/w emulsions stabilized with milk proteins. There were analyzed emulsions containing a protein component (whey protein isolate (min. 95 % protein) or sodium caseinate), a carbohydrate component (maltodextrin DE 28 or trehalose), and fat (rapeseed oil); the ratio of those three components was 30:40:30. The content of free fat on the surface of powder particles decreased with the increasing pressure homogenization of emulsions. Additionally, contingent on the type of carbohydrate and protein component, this content ranged from 4.31 to 7.46 g/100 g of powder at a homogenization pressure of 25 MPa; 2.67 - 3.88 g/100 g of powder at a homogenization pressure of 45 MPa; and 1.61 - 2.33 g / 100 g of powder at a homogenization pressure of 65 MPa. The powdered emulsions were fine powders showing poor flowability, but can be easily dispersed in water.


Rafalska U.K.,Katedra Inzynierii Zywnosci i Organizacji Produkcji | Kaminska-Dworznicka A.,Katedra Inzynierii Zywnosci i Organizacji Produkcji
Zywnosc. Nauka. Technologia. Jakosc/Food. Science Technology. Quality | Year: 2014

The objective of the research study was to compare the effect of adding a kappa carrageenan and its hydrolysates, and a protein type AFP III, which limits the ice crystallization, on the freezing process of model sucrose solutions. There were studied samples of 30 % sucrose solutions without and with those cryo-protective substances added; the samples were frozen at -20 °C using a cryostat. It was proved that the freezing time of the samples with AFP protein added was the longest. Compared to the samples with no additives, the refreezing phase thereof was extended, whereas the time duration of the transition phase was shorter by 12 minutes. The samples with the hydrolyzed kappa carrageenan added got frozen quicker than the samples containing only the kappa carrageenan. On the other hand, that time was similar to the time of freezing the samples without the biopolymers added. At the same time, the second phase, i.e. the time of refreezing the samples with the hydrolysates was extended by 30 minutes compared to the time of refreezing the samples without the polymers added, and it was by 20 minutes longer than the refreezing time of the samples with the carrageenan added. The addition of the hydrolysates and of the kappa carrageenan reduced the time of the transition phase by about 80 %. Each of the substances used caused the cryoscopic temperature to increase by more than 1 °C. © by Polskie Towarzystwo Technologów Żywności, Kraków 2014.

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