Contents 4/2009

Przemysł Spożywczy cover 3/2009


  • 2 Advance Payments to Investments from the EU Programmes – Marta Cerkownik
    • On the 12th of February 2009, the amendment to the Regulation of the Minister of Regional Development on expenditures concerning operational programmes’ implementation came into force. One of the most important introduced changes includes the extension of the entities that can benefit from the advance payment. The aim of that amendment is to encourage entrepreneurs to undertake new investments however advance payment, comparing to refunding, requires more formalities. It is important to emphasize that the change considers operational programmes financed by structural funds, Cohesion Fund and European Fisheries Fund.
      KEY WORDS: advance payment to investments, the EU funds, structural funds, operational programmes


  • 6 Modeling and Simulation of Production Processes – Sylwia Łaba, Piotr Waćko
    • In this paper modeling and simulation of production systems were described. Modeling and simulation constitute a support technique for products planning and processes’ designing, their optimization and reorganization as well as management. The mentioned method brings many benefits such as: lowering of costs, increase in effectiveness, lowering of production period time etc. The use of modeling and simulation method in food industry is still unusual but it is predictable that it will become common soon since it carries along many opportunities.
      KEY WORDS: modeling of production systems, simulation of production systems, designing processes, optimization, management
  • 12 Application of Gases in Food Industry – Janusz Czapski, Marcin Kidoń
    • Food-grade gases are used in a number of purposes in the food industry. Gases can be used as additives or processing aids. The handling of gases requires special safety measures. Gases supplied for food industry have to meet criteria regarding purity and hygiene. The most important applications are described in concrete application examples.
      KEY WORDS: gases, food, food technology, legislation
  • 18 Pumps in Food Industry – Lidia Zander, Zygmunt Zander
    • In this article basic information regarding the most important types of pumps applied in the food processing industry is given. The working principles, as well as application areas of the centrifugal, self-priming with liquid ring and positive displacement – i.e. plunger, gear-type, lobe and progressing cavity pumps, have been demonstrated.
      KEY WORDS: pump, centrifugal pump, self-priming pump, positive pump
  • 28 Identification of Food Adulteration with Using PCR Methods – Wojciech Sawicki
    • Enormous development in molecular biology that could be observed from the mid 80-ties of the XXth century has had a significant influence on almost all of the branches of natural science. Due to that fact molecular methods were applied in many scientific fields, simultaneously contributing to emergence of completely new branches. Possibility of easy and precise analysis of abundant information encoded in DNA was also used in food analysis. In the article the most important molecular biology techniques were presented, i.e. PCR and its modifications, enabling qualitative and quantitative assays of particular food constituents.
      KEY WORDS: PCR techniques, food adulteration, food authenticity, food control
  • 32 Irradiation of Food. Legal Status and Irradiation Doses – Waldemar Dzwolak
    • In the article some current information on application of ionizing irradiation in food manufacturing are presented. International (CAC and EU) and Polish food law acts on food irradiation are characterized. Moreover, levels of irradiation dose are discussed.
      KEY WORDS: food irradiation, irradiation doses, radiolysis
  • 36 Conching Conditions and Chocolate Mass Quality – Paweł Nowak, Sylwia Mildner-Szkudlarz, Wiktor Obuchowski
    • The conching can be described as the process changing the chocolate flakes into a fluid paste. It is a fundamental stage in chocolate production process; the chocolate mass is changed to a fine flowing mass with intensive, harmonious and stable flavour. Structural transition is achieved through an intense friction between the particles of mass, thermal and mechanical energy applied to disperse and disintegrate the large agglomerates found in the early stages of conching. Additionally, the process effects with the reduction of water and volatile undesirable compounds. One of the key parameters of conching and its effectiveness is the time of the process. It is commonly known principle that duration of conching has an influence on the quality of chocolate mass. In the article the method of conching time reduction based on modification of the cooling stage is discussed.
      KEY WORDS: chocolate, chocolate mass, conching, chocolate production


  • 40 Union List of Nutrition and Health Claims – Iwona Wrześniewska-Wal


  • 42 Hydrolyzed Collagen as a Modern Diet Supplement – Franciszek Świderski, Małgorzata Czerwonka, Bożena Waszkiewicz-Robak
    • Collagen accounts for about 30% of human body’s total protein and is essential for the healthy growth and development of muscles, tendons and bones. From the age of 25 our collagen levels is subject to reduction as a part of ageing process, what could contribute to many bone and joint diseases. Nutritional supplements containing hydrolyzed collagen could stimulate collagen synthesis in joints and bones. The conducted tudies showed that this supplement was helpful in prevention and treating osteoarthritis and osteoporosis.
      KEY WORDS: hydrolyzed collage, diet supplement, degenerative change of joint, osteoarthritis, osteoporosis


  • 45 Traceability in an Informatique System – Jerzy Majewski
    • Traceability enables a quick withdrawal of product from the market owing to collection of indispensable information on the products on each stage of the goof chain. The effective action of the discussed system is possible due to the application of appropriate logistic tools, as being discussed in the present article. In the article there are presented the principal differences in applications of ERP and WMS systems in logistics and international GS1 identifiers which are recommended for logistics. Packaging structures of the objects stored in warehouses are submitted. Also, the principles of operation of a warehouse management system based on GS1 standards are discussed. The utilization of traceability in a warehouse management system is discussed, as well.
      KEY WORDS: traceability, bar codes, warehouse system, global standards


  • 49 Global Success of Organic Food – Agnieszka Górecka