Contents 4/2007

okładka 4/2007

INNOVATION

  • 2 Innovation and Competitiveness of Food Industry – Michał Kociszewski, Joanna Szwacka
    • The paper presents the role of innovation in increasing competitiveness of food industry companies. Analysis includes a size of expenditure and directions of innovation’s activity, and determinants of food industry competitiveness in Poland. Special attention is paid to typology of innovation strategy for big and small companies.
      Key words: innovations, competitiveness, innovative strategies, food industry

UNION SUBSIDIES

  • 6 Finance Investments in Food Industry in the Years 2007-2013 – Marek Wigier
    • The Rural Development Plan for the years 2007-2013 is a continuation of former programs supporting agri-food sector, which was financed out of public resources (Polish budget and EU funds). Food industry can gain c.a. 1,1 mld euro (which accounts for 6,4% of total RDP budget) for investment subsidies in food processing and sales as well as for improvement of its competitiveness in the new planning period. The article focuses on the main conditions and procedures of granting public funds to food industry. Additionally it presents the range of eligible investments, the level of possible subsidization and obligations of beneficiaries.
      Key words: structural funds, investments in food industry, food sector competitiveness

NOVEL FOOD

  • 8 Novel Food and New Food Ingredients – Katarzyna Stoś, Lucjan Szponar, Hanna Kunachowicz, Wioletta Bogusz
    • Novel food is the food and food ingredients, which have not hitherto been used for human consumption to a significant degree within the Community before 15 may 1997. Novel foods are regulated by the Regulation (EC) No 258/97 of the European Parliament and of the Council of 27 January 1997 concerning novel foods and novel food ingredients. In the paper the authors present the food law concerning novel food including rules of placing that food on the market, labeling and description on selected novel food ingredients.
      Key words: novel foods, food ingredients
  • 12 Does New Mean Safe? – Janusz Czapski
    • Increased knowledge about food causes changes in food habits and regulations concerning food safety. More and more popular becomes minimally processed food. Non-thermal methods, which can be used to process those foods include ionizing radiation, high pressure, oscillating magnetic field and light pulses. However, the most popular method to preserve minimally processed foods is packaging in modified atmosphere and storage under chilling temperatures. Materials treated until now as medicinal or therapeutic are presently more often used as raw materials in food production.
      Key words: minimally processed food, preservation of food

TECHNOLOGY

  • 16 Nanotechnology in Food Technology – Ewa Jakubczyk
    • Nanotechnology is an enabling technology that has the potential to revolutionise the food production. Nanotechnology focuses on the physical and biological structures smaller then 100 nm, which results in unique properties. The objective of this paper is to look at developments in the field of nanotechnology and how they can be applied in the food industry. The principles of nanotechnology and techniques of production in nano-scale are reviewed. Examples of potential application of nanotechnology in food science are presented. This review describes also current regulations for use of nanotechnology in the food industry and some future trends of development of food nanotechnology.
      Key words: nanotechnology, nanostructures

TECHNICS

  • 24 Some Problems of Robotization in the Food Industry – Jan Barczyk
    • Paper describes some problems of the design of robots for the use in the food industry. Specific properties of products, hygienic requirements,waterproof construction, and ability to work at low temperature are the main problems in designing robots. Preferences for the use of robots in food processingare enumerated. Application examples for the food gripping, handling and packing are given. Gripper design is discussed and the use of vision systems in robots is presented, as well.
      Key words: robot, gripper, food gripping
  • 30 Food Drying at Low Temperature – Małgorzata Rząca, Dorota Witrowa-Rajchert
    • Freeze-drying is a basic method of drying at low temperature. The absence of liquid phase and the low temperature during drying make that major undesirable effects not exist and at the end the high quality product is received. Vacuum drying takes place without the air, what limits the oxidation processes. In addition reduced pressure causes that the evaporation is done at lower temperature then that used in traditional, high temperature drying methods. Thanks to these, it is possible to obtain better quality product then in the case of traditional methods of drying. It is also possible to use mixed drying methods in which product is frozen and then dried under atmospheric pressure with the use of the heat-pump as the controlling device for the drying agent parameters.
      Key words: lyophilisation, vacuum drying, atmospheric freeze-drying, heat pump

MARKET

  • 36 Convenience Food in Meat Sector – Hanna Górska-Warsewicz
    • The development of the convenience food in the category of meat and its products is determined by factors connected with the comfort of its use and assurance of the high nutritious value, quality and the health safety. Economic condition and the availability in the place of making purchases are also crucial factors. The aim of this article was to present the selected aspects of the development of convenience food as well as dividing convenience products in the category of the meat and its products. Following types of convenience meat were specified: culinary portioned meat, modern meat dishes, products for grill and snacks of the type of finger food.
      Key words: convenience food, meat and meat products, culinary meat
  • 39 Market of Butter in Poland and Germany – Piotr Szajner
    • Over the period 2004-2005 the Polish market of butter showed a high growth rate. Growing export to the EU market was the main factor of the production growth. In 2006 the price competitiveness and so profitability of exports deteriorated. In result a considerable decline in exports was observed. Butter is manufactured mostly in co-operative sector. The butter production is very fragmented. The consumption of butter in Poland is significantly lower than in Germany – a large net importer. In 2006 domestic prices of butter expressed in euros ware above prices in Germany, which resulted from appreciation of Polish currency and decline in German prices.
      Key words: production of butter, consumption of butter, export of butter

ENVIRONMENT PROTECTION

  • 46 Wastewater Neutralization with Carbon Dioxide – Eryk Remiezowicz
    • The advantages of using carbon dioxide for neutralization are described. It is stated that the usage of this gas makes the control of neutralization installation easier and reduces the risk of corrosion. CO2 is also safer to use than other strong mineral acids and its use is less risky to personnel and the environment. Neutralization with carbon dioxide is also an option to bind the gas, which is suspected of negative influence on Earth’s climate, in the form of carbonates and bicarbonates. Preliminary cost analysis is performed. It shows that CO2 can economically compete with other acids as a neutralization medium.
      Key words: carbon dioxide, alkaline wastewater, neutralization

FOOD-HEALTH

  • 48 Fatty Acids Consumption and Arteriosclerosis Prophylaxis – Wiktor B. Szostak, Dorota Szostak-Węgierek