Contents 4/2017; tome71

Przemysł Spożywczy 4/2017ECONOMY

  • 2 The Use of Domestic and Imported Raw Materials in Food Production in Poland- Iwona  Szczepaniak (DOI:10.15199/65.2017.4.1)
    • Food production in Poland is mainly based on raw materials derived from domestic agriculture. Together with the development of the internationalization process of Polish food economy, the importance of raw materials coming from imports is increasing. In the period of Poland’s membership in the European Union the share of imported products in the total stock of raw material resources has exceeded 1/3. These products are mainly raw materials from other climatic zones. The use of domestic and imported raw materials is different in particular sectors of food production, due to the various conditions of their operation.
      KEY WORDS: food production, raw materials, import, agriculture
  • 8 Opportunities for Financing the Research in Agri Food Sector. Financial Perspective for 2014-2020 – Adam  Miara (DOI:10.15199/65.2017.4.2)
    • The basis for innovation and the competitiveness of the agri food is conducting research and development that determine the emergence of new technologies or products not offered on the market. In the new financial perspective for 2014-2020 both in regional programs as well as the central emphasis was put on the financing of research and development. However, to obtain funding on the research must be consistent with smart specializations. Guiding objective of this article is to present the possibilities of research funding from public funds and the importance of smart specialization in the development of the agri-food sector in Poland. The article presents a synthesis of the research literature on innovative activities in the agri food and assumptions of research funding. Analysis of the material contained in the article leads to the conclusion that research funding from the European Union in the coming years will be crucial to the development of the sector.
      KEY WORDS: smart specialization, innovation, research
  • 14 Quality Management System According to ISO 9001:2015 – Patrycja Pietrow, Jolanta Kowalska (DOI:10.15199/65.2017.4.3)
    • The amendment of ISO 9001 convinces to follow the changes in quality management, especially by organizations that are interested in an extension of the certificate. The aim of the article was to compare the requirements of ISO 9001:2008 and ISO 9001:2015. Attention was focused on changes in the structure of the document, on new terms and their explanation, as well as on specifying a process approach at all stages, from planning processes, with particular emphasis on the risks and opportunities. The assumptions of ISO standards in all its ranges are based on preventive actions, which have been withdrawn as a formal requirement in the new version of the standard. Implementation of the guidelines and recommendations of ISO 9001: 2015 in accordance with its assumptions, gives the opportunity to demonstrate the organization’s ability to continuously producing safe products/services with its consistent quality or opportunity to meet customer requirements. It is also allows to improve the image of the organization, increase customer counts, as well as to gain the confidence of customers.
      KEY WORDS: quality, quality management systems, ISO 9001: 2015, risk management


  • 20 Drying Control Design – Case Study on the Near-Ambient Drying of Rapeseed – Antoni Ryniecki, Jolanta Wawrzyniak, Jolanta Gawałek, Dariusz Horla (DOI:10.15199/65.2017.4.4)
    • Rapeseed oil producers should be interested in the near-ambient method of drying because the quality of rapeseed dried using this method is higher than that dried using high temperature methods. The design of a generalized control strategy for drying seeds in bulk in the climate that is a mixture of maritime and continental climates (such as in Poland and many other European countries) in the form of the block diagram is shown in this article. Such a block diagram can serve as an interface between food processing engineers and control engineers enabling further implementation of the above mentioned control strategy in industry. It combines a model-based prediction units, two-position-like control actions and drying process to be controlled with slow dynamics and strong averaging properties. In this article some benefits of the application of a generalized control strategy for near-ambient drying of seed have been given (based on literature reviews) – mainly significant reduction of drying costs in comparison to other control strategies used for this method of drying.
      KEY WORDS: automatic process control, control system design, generalized control strategy, near-ambient drying of seed, quality of rapeseed
  • 24 Histamine in sea-originating food. Evaluation of hazard – Agnieszka Leszczuk-Piankowska, Piotr J.  Bykowski (DOI:10.15199/65.2017.4.5)
    • Acceptable maximum level of histamine in fishery products should be monitored because of proven toxic influence on human body and law requirements. In this study, presence of histamine hazard was assessed in fish product based on example of fresh fish and canned products. The determined levels of histamine in canned fish products, as conducted within the frames of monitoring studies in the years 2014 – 2016 were compared with the available results of the studies, published in literature. In total, 639 samples of the canned products were tested and 4.5% of this number indicated positive results. All positive results were below 50 mg/kg. Conclusion is that in the assessed cannery good quality raw material was used and the sufficient and effective preventive measures within HACCP system were employed It was found that histamine hazard in the canned fish products was supervised and depended mainly on: staff competency and HACCP procedure effectiveness.
      KEY WORDS: histamine, canned fish product, hazard
  • 27 From an Oleosome Droplet to New Generation Functional Food – Beata Piłat (DOI:10.15199/65.2017.4.6)
    • This paper focuses on a description of the role played by oil bodies (so-called “oleosomes”) in plant cells and contains general information about their structure and composition. It also indicates the possibility of technological separation of oleosomes from plant cells and their application in functional food production. The study describes the physical and chemical properties that can affect production of food with the use of oleosomes or their aqueous extracts. The paper is intended as a review article, the aim of which is to demonstrate to Polish food producers one of various directions for obtaining functional food. This study was inspired by many years of own research on the properties of oleosomes in sea buckthorn fruit, as well as by the studies of other authors published in English-language journals.
      KEYWORDS: oleosomes, fatty acids, functional food


  • 34 Plant Sterols in Nourishment and Food Industry – Izabela Podgórska, Ewa Solarska (DOI:10.15199/65.2017.4.7)
    • Proper nutrition is one of the most important methods of maintaining good health and the preventing many serious diseases, including cardiovascular disease. As shown by numerous scientific studies, functional food, mainly in the form of margarine enriched with plant sterols and stanols, effectively lowers level of LDL cholesterol. Naturally phytosterols in the largest quantities are found in vegetable oils, but their consumption with traditional diet is quite low. Therefore, the assortment of food, enriched by plant sterols is growing rapidly providing a wide range of products for consumers. Currently, besides margarine, phytosterols are added, inter alias, to milk drinks, yogurt, mayonnaise, meat products and confectionery.
      KEY WORDS: sterols, stanols, phytosterols, cholesterol, functional food
  • 37 The Use of Selected Spices in Diet Therapy. Characteristics of Spices – Marek Kardas, Katarzyna Toczyńska, Elżbieta Grochowska-Niedworok (DOI:10.15199/65.2017.4.8)
    • Natural plant spices available on the Polish market play a significant role in human nutrition. Spices have antiviral, bactericidal, bacteriostatic and antioxidant properties, which protect against diseases affecting people. However, in some cases their use may pose a risk, usually when they are used improperly. Therefore the article presents recommendations on the use of spices in therapeutic diets and preferred spices in different disease. Also, the risks resulting from the consumption spices, taking into account the drug interactions, spice allergy and sensitivity to salicylates were discussed. The paper also presents the occurrence of harmful compounds in spices such as pesticides and heavy metals.
      KEY- WORDS: plant spices, disease, diet, risks
  • 42 Chia Seeds. The New Superfood – Bartosz Kulczyński, Marzena Grdeń, Joanna Kobus-Cisowska, Maciej Taczanowski, Dominik Kmiecik, Anna Gramza-Michałowska(DOI:10.15199/65.2017.4.9)
    • Salvia hispanica commonly known as a chia is a plant belonging to Lamiaceae family. Chia seeds are being increasingly used in food industry for food production. They are added to bread, chocolate bars, muesli, and even butter. Chia seeds are popular due to their high content of fiber and omega-3 fatty acids. The recent studies indicate health-promoting potential of chia seeds including hypoglycemic properties and lipid-lowering effect. Chia seeds are also characterized by high antioxidant activity.
      KEY WORDS: chia seeds, Salvia hispanica, health-promoting properties