Contents 4/2014

Przemysł Spożywczy 4/2014


  • 4 Plasma Technology for Food Sterilization – Maciej Grabowski, Waldemar Dąbrowski
    • High-temperature plasma technology has been known since the nineteenth century. Originally, it was employed in the electrical and metallurgy industry. Currently, plasma methods pave a new way towards the sterilization of food products. They provide new opportunities, combining the advantages of the sterilization without water (a product does not take more mass), without an increased temperature (a product does not change its sensory properties) and without radiation (it does not raise public objections) but with the application of the chosen or required gas. Thanks to these characteristics, the discussed technology is extensively studied and some attempts have been made to apply it to various kinds of food products, such as seeds, nuts, milk or meat. However, it should be noted that due to the wide range of the application, there are many variations of this technology. Whether this technique will revolutionize the food industry for the sterilization of food products, or will prove to be a mistake, the next few years will show.
      KEY WORDS: plasma, low pressure, atmospheric
  • 7 Influence of Microwave Radiation on Bioactive Compounds and Food Structure. Part I. Pretreatment and Food Processing – Marcin Kidoń, Tomasz Pawlak, Antoni Ryniecki
    • Currently, food processing methods that allow obtaining high sensory and pro-health value products are being looked for. Microwave radiation appears to be an interesting alternative to thermal operations carried out by conventional methods. This paper reviews the possibilities of application of microwave radiation in thermal operations and their impact on the structure and bioactive compounds of food. Thanks to direct, volumetric application of microwaves on biomaterials it enables a significant reduction of the heating time, allows to obtain innovative structural features and minimizes losses of bioactive compounds. Despite that, there are some disadvantages of this technology: low efficiency of the energy conversion (from electrical energy to heat by using microwave apparatus) and uneven heating of non-homogenous and/or irregularly shaped products.
      KEY WORDS: microwave radiation, bioactive compounds, food structure
  • 10 Smoking Process, Chemism and EU Regulations – Mariusz S. Kubiak
    • Smoking is one of the oldest methods of food preservation used mainly in fish and meat products. The aim of the smoking process is to give new and particular sensory properties (color, taste and smell) to the smoked products, and to increase their durability during preservation. Smoke used in the food smoking is obtained from slow combustion – pyrolysis – of wood or sawdust of various kinds of trees. Such smoke includes a wide variety of compounds which can both negatively and positively influence the product. The knowledge of smoke production, as well as conducting the smoking process, has enabled the development of many new solutions in this field. When taking into consideration the quality and safety of smoked meat products, which are subject to carcinogenic compounds contained in smoke, certain food law regulations have been created to limit PAH occurrence in food.
      KEY WORDS: smoking, smoked food products, PAH, law regulations
  • 14 Lipids Used in Food Coating – Justyna Kadzińska, Sabina Galus
    • Food coating is a technology that enables to maintain the quality of coated products. Edible films and coatings are made from proteins, polysaccharides and lipids. Edible packaging, as made from only one component, is characterized by good barrier or mechanical properties. In order to achieve demanding features there are numerous researches related to composite films and coatings carried out. Such packaging combines hydrophilic and hydrophobic components. They include emulsion and layered films and coatings. Incorporation of lipids into the film forming material influences on the increase of the surface hydrophobicity, thereby reducing water migration. In this work the characteristic of mostly used lipids in food coating, such as waxes, monoglycerides, fatty acids, vegetable oils as well as the examples of applying lipids as components of edible films and coatings, were presented.
      KEY WORDS: food coating, edible films, edible coatings, lipids
  • 18 The Development of Robotization in Food Industry. The Selected Examples of Robots’ Application – Jan Barczyk
    • The basic requirements for the robots used in the food industry have been presented. The examples of robotic applications in several sectors of the food industry, among others, confectionery and meat have been discussed. The examples of packaging, palletizing and de-palletizing foods have been described.
      KEY WORDS: industrial robot; robotic packaging; palletizing and de-palletizing
  • 26 Vacuum Pumps in Food Industry – Grzegorz Wojciechowski
  • 32 Pressure Homogenization of Dairy Products. Analysis of the Process Parameters – Maciej Kabziński
    • The paper presents the definition of pressure homogenization of milk and its products and the mechanism of the process itself. Then, it discusses the definition of the effect of homogenization and reviews the impact of process parameters affecting this ratio, such as homogenization pressure, temperature, the fat content in raw material and homogenizing valve construction. In the following paper, the methods for assessing the effect of homogenization have been presented. In addition, the paper gives the formulas for calculating the effect of homogenization and presents the size known as the mean diameter of fat globules – similar to the homogenizing effect as far as the effectiveness of the process, and it also describes the impact of the specific effect of homogenization for the quality of dairy products.
      KEY WORDS: pressure homogenization, homogenization effect, mechanism of homogenization
  • 36 Auditing Quality System in Food Production – Krzysztof Przystupa
    • Many years of author’s experience in analysing implementation of HACCP systems suggest the existence of constant problems in understanding PN-EN ISO 22000:2006 – “Food safety management systems – Requirements for any organization in the food chain”. The main problems concern the process of auditing HACCP system, in particular managing auditing system, conducting audits and selecting appropriate auditors. The article presents basic regulations concerning auditing on the basis of practical experience in mills, bakeries and food production facilities.
      KEY WORDS: quality management, food safety management systems, HACCP, ISO


  • 48 WorldFood Warsaw 2014
  • 49 U.S.-Poland Agri & Food Summit 2014
  • 51 Business Information


  • 50 Let’s Talk about the Needs of Older People