Contents 11/2013

Przemysł Spożywczy 11/2013


  • 2 New Products for Older Consumers – Bohdan Achremowicz
    • The aging population of developed countries requires qualitative changes of food products intended for such customers. Older consumers are looking for products adapted to their health needs and manual possibilities. The production of new products for the elderly can become an opportunity for development of the food industry.
      KEY WORDS: new products, older consumers, food production
  • 5 Contamination of Foodstuffs with Mercury. Opinions of the EFSA and JECFA – Maria Wojciechowska-Mazurek, Monika Mania, Krystyna Starska, Małgorzata Rebeniak, Tomasz Szynal, Marzena Pawlicka, Jacek Postupolski
    • This paper contains information concerning toxicity, metabolism and transformation of mercury in the environment as well as source of human exposure to mercury and its organic compounds. The article presents the data from national monitoring studies and the data from other European Union countries concerning presently reported mercury contamination of foodstuffs. Health hazard caused by food contamination with mercury in the light of the recent opinions of the European Food Safety Authority (EFSA) from January 2012 and Joint FAO/WHO Expert Committee on Food Additives (JECFA) from 2010 was discussed. Consumer advice elaborated by the European Commission and the Member States as regards consumption of predatory fishes, taking into account the most vulnerable groups of population e.g. women planning pregnancy, pregnant or breastfeeding women and children were presented. Notifications to RASFF concerning the contamination of foodstuffs with mercury from the period 2010-2012 have been presented, as well.
      KEY WORDS: total mercury, methylmercury, food, dietary intake, risk assessment, RASFF


  • 9 Foodstuffs as Stored Loads and Reserves. Part 1 – Radosław Sutkowski, Stanisław Kalisz
    • Food factories carry out their production with an increasing efficiency. The industrial scale food processing involves managing the intense flow of raw materials and finished products. Food processing industry requires transportation, handling and storing of fast moving goods. The aim of this study is to describe certain warehouses in food processing enterprises.
      KEY WORDS: food, storage, tank, silo
  • 14 Technical Equipment of Warehouses of Food Processing Sector. Pallets – Adam Wojciechowski
    • Transport and storage of foodstuffs and raw materials used for their production require extensive mechanization of work. This can be achieved by means of various auxiliary devices, among which returnable load pallets dominate. The paper presents load pallets employed in practice and discusses current issues associated with their production.
      KEY WORDS: warehouse, storage, works transport, flat pallets, post pallets, box pallets, special-purpose pallets
  • 18 Electronic Data Interchange for Food Industry – Anna Kosmacz-Chodorowska
    • Electronic Data Interchange is one of the instruments of e-economy. This fact means that the representatives of food industry are increasingly replacing the paper documents by electronic messages. Implementation and exchange of electronic documents such as: order, invoice, etc. involves costs but also, brings the numerous benefits. The subject of this article is to provide information regarding what type of standard messages is most effective in the logistics processes between suppliers and receivers as well as the presentation of the related costs and benefits.
      KEY WORDS: Electronic Data Interchange, EDI, EDI standards, EDI messages, costs and benefits of implementation of EDI standards, food industry


  • 22 Genetically Modified Yeasts. The Opportunity for Food Industry – Alina Kunicka-Styczyńska
    • Application of yeast with heterologous proteins expression in food industry brings possibility of creation of food products with defined nutritional values. Genetically modified yeast are tend to be used in food additives, flavors, aromas and dietary supplements production. Saccharomyces cerevisiae fortified with genes of metylotrophic yeasts origin are the effective tool in ethanol production form plant biomass by pentose’s fermentation. The review presents yeasts as the organism with an enormous potential of heterologous proteins production that can be dedicated also for food industry.
      KEY WORDS: yeast, GMO, heterologous proteins, fermentation processes
  • 25 Electronic Nose and Tongue – Applications in Food Industry – Bartosz Kruszewski, Mieczysław Obiedziński
    • New innovative analytical methods and devices are available to assure food safety and quality. Some of them try to imitate human senses of taste and smell. From among them, electronic nose and tongue may be mentioned. Like any analytical devices they have advantages and disadvantages, which depend in this case on sensors and system of classification procedures. Artificial senses have a wide range of applications in various industrial sectors such as e.g. food industry. They are used for process optimization, on-line monitoring and detection of certain substances and quality evaluation of the goods.
      KEY WORDS: electronic tongue, electronic nose, artificial neural networks, food analysis, taste, smell
  • 29 Protective Coatings in Meat Technology and Storage – Wioletta Krzynowek, Marek Cierach
    • In the present article, the characteristics, properties and possibilities of the application of edible coatings in meat technology and storage were discussed. Edible coatings are made of hydrophilic and hydrophobic compounds, polysaccharides, proteins and fats. On this structure basis, various antimicrobial, antioxidant and other active substances to extend the shelf life or to stabilize colour of meat surface are introduced. Protective coatings in packaging concepts fit into biodegradable packaging, which are quickly developing in packaging industry. They have many advantages which are widely used in the meat industry.
      KEY WORDS: meat storage, protective coatings, structure and technological features
  • 33 Undesirable Disintegration and Segregation. Bulk Materials – Ewa Domian, Jan Cenkier, Mariusz Wojnowski
    • Factors affecting the mechanism of complex phenomena which undesirable fragmentation and segregation, assessment and prevention methods on the example of different applications will be presented in this article. Powder fragmentation is product related, and involves the breakdown of particles and particle size reduction. Intensive mechanical friction forces impact of particles with each other and construction elements machine under the conditions of the various processes is a key factor leading to the fragmentation of food powders, mainly in the form of agglomerated, because of their multi-particulate structure. Descriptions of how these forces intervene in food powders production and handling, and how the final product will be affected were given. Segregation, although related to attrition, is a more general phenomenon that affects both the products and production. The unwanted separation of fine particles from coarse particles during different handling and storage activities such as conveying, mixing, charging, and bulk storing, was explained from different aspects. Various circumstances where segregation can affect production, along with its physical mechanisms, were shown. Furthermore, different evaluation methods and minimization techniques will illustrate powder segregation prevention.
      KEYWORDS: bulk materials, abrasion, crushing, segregation
  • 38 Biologically Active Peptides as Components of Functional Food – Małgorzata Darewicz, Justyna Borawska, Piotr Minkiewicz, Anna Iwaniak
    • According to the present state of our knowledge, each protein may play the role of a precursor of biologically active peptides, apart from its basic functions. Bioactive motifs in protein chains are defined as those fragments which remain inactive in sequences of their precursors, but are able to interact with receptors or regulate physiological functions of the body when released by proteolytic enzymes. Peptides obtained from food proteins can reduce blood pressure, stimulate the immunological system, inhibit the processes of thrombocyte aggregation and oxidation, reveal opioid, antibacterial, and surface activities, bind metal ions, and affect sensory properties. Bioactive peptides are recommended as functional food components. Such food products are becoming more popular worldwide. In the article some commercially available products containing bioactive peptides are presented.
      KEY WORDS: biological activity, functional food, peptides


  • 42 Food Safety the Theme of the Conference in the Parliament of the Republic of Poland
  • 43 Business Information