Contents 1/2019; tome 73

  • 1 MEMORY of Prof. Eugeniusz Chyłek

ECONOMY

  • 4 Brexit and Poland’s agri-food trade with the United Kingdom – Łukasz Ambroziak (DOI 10.15199/65.2019.1.1)
    • The purpose of the article is to present previous arrangements between the European Union and the United Kingdom concerning Brexit and assess effects of the UK’s withdrawal from the EU on Polish agri-food trade with the United Kingdom. Although the agreement on the withdrawal was negotiated, there is still a risk of the hard Brexit. The scenario of introducing duties on agri-food products in mutual trade between Poland and the United Kingdom and the increase in the level of non-tariff barriers may lead to a breakdown in Polish agri-food exports to the United Kingdom, especially exports of processed meat, cigarettes, beef, chocolate and chocolate products as well as confectionery and pastry products. Imports to Poland can be expected to encounter a clearly smaller decrease than exports to the British market.
      KEY WORDS: brexit, agri-food trade, Poland, the United Kingdom

LAW

  • 9 Legal aspects of food with Cannabis sativa with particular emphasis on the use of CBD in food supplement – Marta Łanoch (DOI 10.15199/65.2019.1.2)
    • Foodstuffs based on Cannabis cativa are regularly subjected to the sanitary control due to the risk of the presence of a psychotropic substance THC in them. In connection with the appearance iof information in the Novel Food Catalogue, specifying  that xtracts of Cannabis sativa L. in which cannabidiol (CBD) levels are higher than the CBD levels in the source Cannabis sativa L. are novel in food, the authorities of the European Union Member States require the entrepreneurs to prove the history of consumption of this substance before May 15, 1997 or – in its absence – obtain the European Commission’s authorisation to use this substance in foodstuffs before it is placed on the market. The article points out a need to determine the THC limit and the maximum levels of CBD in foodstuffs, including food supplements.
      KEY WORDS: hemp, Cannabis sativa, CBD, novel food

FOOD – FEEDING

  • 14 Microwave and infrared radiation in the study of water content of food products – Małgorzata Kowalska, Sławomir Janas (DOI 10.15199/65.2019.1.3)
    • The issues related to the determination of water content in food products by means of infrared radiation and microwave radiation were discussed in presented work. The advantages and disadvantages of the discussed methods are indicated. In the research part, the accuracy and speed of water content analysis was checked when it is carried out using a moisture analyzer (MA 50.X2.A) based on infrared radiation and when the same products are subject to a moisture analyzer (PMV 50) emitting microwave radiation. The following products: natural yoghurt, milk, vanilla cream cheese, cream cheese with olives and margarine were examined. It was found that the  accuracy of the water content analysis in the tested products ran- ged from 0,01% to 0,52% when using microwaves and from 0,02% to 0,26% when the heat source was infrared radiation. The analysis time of the water content was about 3 mi- nutes when using microwavesand about 13 minutes for infrared radiation.
      KEY WORDS: humidity, moisture analyzer, microwaves, infrared radiation
  • 19 Impact of green barley additives on gluten-free sponge-fat muffins’ quality – Anna Żbikowska, Klaudia Osytek, Iwona Szymańska (DOI 10.15199/65.2019.1.4)
    • One of the most common problems of a gluten-free diet are nutrient deficiencies such as vitamins, micronutrients and fiber. For this reason, additives that would enrich gluten-free products or give them features that would make the product more attractive to consumers, for example by affecting the color, are being sought. The aim of this work was to analyze the possibilities for the use of green barley additives in gluten-free sponge-fat muffins. The test materials were batter and final products with 0%, 2.5%, 5% and 7.5% addition of green barley grass powder. Replacing gluten-free flours (more then 2,5%), valuable for nutritional reasons with green barley, causes a decrease in the quality of the products obtained. The additive used had the greatest influence on the color parameters of the baked product. With the increase in the share of the additive in the recipe, the products became darker and greener. This green barley addition reducing the sensory quality of the products.  The addition of green barley allowed to obtaining products characterized by lower hardness and gummines and higher cohesiveness. Young barley did not affect the springiness and flexibility of the baked goods.
      KEY WORDS: gluten-free muffins, green barley, flour substitute, bakery product

TECHNICS – TECHNOLOGY

  • 24 Formation and elimination of foam in the technological process of potato starch production – Paweł Tomtas, Tomasz P. Olejnik (DOI 10.15199/65.2019.1.5)
    • The article presents the problem of foaming in liquids in the potato starch production process. The influence of foaming formed in process lines on the maintenance of proper production parameters, as well as on the operation of equipment used in the process is discussed. Foam formed in liquids has a negative impact on the process and requires elimination. The paper discusses methods of foam elimination or ways of limiting the intensity of foam formation. Additionally, benefits of limiting foam formation influencing the stabilization of liquid flow in industrial installations, their influence on the elimination of errors  and inaccuracy of liquid flow parameters measurements are presented. Also, the paper analyzes the ways of reducing liquid flow disturbances in systems requiring uniform inflow to devices and apparatuses in the process lines. Simplifying hydraulic systems by eliminating additional elements, such as stabilizing tanks, as well as discarding or limiting the use of chemical anti-foaming agents are also discussed.
      KEY WORDS: foam, starch,  defoamer pump
  • 32 Possibilities of using the High-Pressure Technique to extend the shelf life of curd cheeses – Maria Wachowska, Agnieszka Jankowska, Marta Puchta (DOI 10.15199/65.2019.1.6)
    • The modern method HPP was used to extend durability of curd cheeses. Curds with varied fat content with the addition of 1% NaCl and without salt were subjected to a pressure of 250 MPa/15 min. and 400 MPa/15 min. The control sample consisted of non-pressurized curds. The quality of curds after pressurization and after 7 days of storage at 4°C was evaluated  on the basis of microbiological  (OLB, number of acidic streptococci, mould and yeast, and E. coli) and sensory analysis. It was found that pressurization caused a reduction in the number of microorganisms in curds, which increased with the increase of the applied pressure. Pressurization did not affect the presence of aromatic compounds in the product. The use of appropriate pressure parameters allowed to preserve the quality of the product, however, sensory analysis  showed that the sensory  attributes of curds deteriorated under the pressure  of 400 MPa/15 min.
      KEY WORDS: pressurization, curd cheeses, preservation, microbiology

LOGISTIC-PACKAGING

  • 36 Selection of the optimal food packaging. Project HumidWRAP – Monika Kaczmarczyk, Alicja Kaszuba, Jacek Frydrych (DOI 10.15199/65.2019.1.7)
    • Properly selected packaging for fresh food can significantly affect the preservation of the quality of packaged products and ultimately extend their shelf life. Currently, the products that are sensitive to the environment, and impact of such factors as the presence of humidity, are packaged in a MAP controlled atmosphere system MAP. The development of an innovative packaging material for forming active packages with controlled humidity inside the packaging is the goal of an international research project coded as HumidWRAP „Active packaging regulating humidity and water content”. The project has been carried out since  from April 1, 2018 to March 31, 2020 by R&D units from Poland, Germany and Belgium (Wallonia) as part of 23 of the CORNET  competition. The project is attended by  the Polish Chamber of Packaging Recycling and Recycling (PIOIRO), as the applicant and national coordinator and Center of Bioimmobilisation and Innovative Packaging Materials of the West Pomeranian University of Technology (CBIMO) and COBRO- Packaging Research Institute.
      KEY WORDS: packaging for fresh food, HumidWRAP project

EVENTS

  • 18 BIOFACH 2019 – The world’s leading trade fair for organic food
  • 31 „An illustrated history of polish bread”
  • 39 Conference „Safety and quality of food”
  • 40 Selected fairs for the food industry in 2019.