Contents 4/2010

okładka "Przemysł Spożywczy" 4/2010


  • 2 Economic Crisis and Investments in Polish Food Industry – Iwona Szczepaniak, Jadwiga Drożdż
    • Production results of Polish food industry in 2008 and during the first months of 2009 indicate that revival in that sector connected with the accession of Poland into the EU has been finished. The effects of global financial crisis have been more and more noticeable. However since food industry meets basic consumer needs, it was less affected than other sectors of Polish economy. The results of Polish food industry in the second half of the year 2009 showed that decrease in the production sold and deteriorating of financial results were temporary. The crisis did not affect investment activity in food industry until 2008. The decline of investment activity was observed in 2009, but given the progressive decline in investments, it can be expected that it would continue in 2010. The revival of investment activity is expected in subsequent years.
      KEY WORDS: ford industry, investments, global financial crisis
  • 8 Foreign Trade of Dairy Products – Piotr Szajner
    • Reflecting permanent surpluses of dairy products on the domestic market foreign trade is considered a very important issue for Polish dairy sector. Consequent years after the accession to the EU showed an increase the positive balance of trade. Due to world economic crisis and worsening situation on the EU and the world market a decline in Polish dairy export was reported in 2009. At the same time dairy imports grew up and thus the balance considerably declined. Similar tendencies are likely to take place also in 2010, which will be caused by decline in production and procurement as well as appreciation of Polish currency. The appreciation will erode the price competitiveness and so the profitability if export transactions.
      KEY WORDS: foreign trade, dairy sector, competitiveness, export, import
  • 12 Financial Support for Research and Development Projects – Katarzyna Berbeć, Edyta Janas
    • The article entails the description of key possibilities of external financing for research and development activities for enterprises, including food sector. There are presented the most attractive support schemes within European Union Funds as well as tax instruments. The selected measures within Operational Programme Innovative Economy for R&D projects (1.4-4.1; 4.2, 4.3; 4.4 and 4.5.2 of OPIE) and for the R&D infrastructure development (4.2, 4.5.2 of OPIE) are discussed. There are also presented tax instruments for the support of R&D activities.
      KEY WORDS: grant, tax instruments, innovation, research and development


  • 17 Microwave Heating in Dairy Industry – Antoni Pluta, Anna Berthold
    • Microwave treatment has well known potential advantages, which are derived from the rapid and direct heat transfer to the product, even temperature distribution throughout the material and the lack of contact with hot surfaces, which avoids overheating of the product and formation of additional heat transfer resistance. In this paper the effects of microwave treatment on the quality of milk were also presented. Retentat after milk microfiltration and cream (28% fat) were subjected to the continuous-flow microwave treatment at 110-138°C for 5 s. After heat treatment samples were stored at 5±1°C and 25±1°C for up to 5 days. It was observed that the heating temperatures above 125 and 130°C / 5 s for cream and retentat, respectively, were effective as microwave sterilization. Microwave heating had no adverse effects on product flavour.
      KEY WORDS: milk, milk retentat, cream, heating, microwave
  • 24 Irradiation of Food – Waldemar Dzwolak
    • The infl uence of ionizing irradiation on food compounds is discussed in the article. Formation af 2-alkylcyklobutanone in irradiated foods is also presented. Some possibilities of reduction in some foods cancerous compounds (N-nitrosamines and biogenic amines) by ionizing tion are shown. There are also presented some general information on labeling of irradiated food. The article is an extension of a paper published in issue No. 4/2009 of „Przemysł Spożywczy” Doses under the tile Irradiation of Food. Legal Status and Irradiation”.
      KEY WORDS: food irradiation, radiolysis, 2-ACB, ionizing irradiation
  • 36 Program of Pest Control – Łukasz Peła
    • In concord with polish and UE law every company, which produce food, should implement and improve the Pest Management. There are few necessary points for Pest Management to be eff ective. Pest Controllers should be trained in pest biology and should have minimum knowledge about quality management systems. They also should know very well pesticides and the way of use. The appropriate choice of equipment for Pest Control can help eff ectiveness of undertaken action.
      KEY WORDS: food safety, pests, pest management, pest control
  • 26 Dairy Products Supplemented with Iron Compounds – Małgorzata Ziarno, Dorota Zaręba
    • Iron is recognized as microelements requred by human organism. National and foreign research proved that children, girls and women do not consume sufficient quantities of iron. The review article presents the problem of food enrichment with iron, which is one of the strategies of the prevention to iron deficiency. There are two forms of iron added to foodstuffs: nonhaeme (inorganic salts of iron) and haeme (the animal origin). Major factors of such enrichment are: the shelf life of the product, the cost of enrichment, the chemical form of iron compounds, their bioavailability, and their influence on the food (changes of colour, taste and smell, catalyzing of fat oxygenation).
      KEY WORDS: iron, fortification, milk, dairy products
  • 30 Cultured Milks – Chosen Health Aspects – Stanisław Zmarlicki
    • The article presents the views on the origin and health promoting properties of advantageous intestinal microflora. It discusses the possibility of supporting that microflora in performing its functions, by probiotics used in production of novel cultured milks or pharmaceutical preparations. Examples are presented on the use of probiotics in prophylaxis and treatment of certain diseases. Arguments are cited supporting the view that lactic acid bacteria used in production of traditional cultured milks, have also positive influence on our health.
      KEY WORDS: milk fermented beverages, lactic acid bacteria, probiotics, prebiotics


  • 39 Consecutive amendments of the Statute on Safety of Food and Nutrition – Maciej Taczanowski
    • The article is a brief preview of the last amendments of Polish Statute on Safety of Food and Nutrition, and other statutes. The amendments entered into force on 11 March 2010. The amendments are presented in view of two leading legislation motives, i.e. to gain a full conformity of Polish food law status with Community law, within the scope of food safety, and to make some Polish provisions more precise, in case of its major interpretation problems. In general, the amendments are mainly of editorial nature and do not impose new significant obligations on food business operators, creating better conditions for the business activity.
      KEY WORDS: food law, Polish food statute, law amendments


  • 44 Forum 100 – Discussion on Food Industry Future
  • 47 Poland – Union – World
  • 48 Business Information