Contents 6/2008

przemysł spożywczy okładka nr 6/2008


  • 2 Enterprises of Fruit and Vegetable Industry – Jadwiga Drożdż
    • During the recent years, the structural changes in the fruit and vegetables processing have consisted in strengthening of large industrial companies. A dynamic development has been noticed in the production of vegetable products, as well as fruit products (except the last year). The economic and financial situation of horticultural sector has been improved. Profitability indices are satisfactory and financial state is safe. The investment activity of fruit and vegetable producers, who obtained benefit from the EU support, was increased.
      KEY WORDS: processing fruit and vegetables, fruit and vegetable products, financial outcome
  • 8 The Changes on Market of Juices, Nectars and Drinks – Bożena Nosecka
    • Following the period of stabilization (2005-2003) overall production and consumption of potable juices, nectars and fruit & vegetable drinks in 2006 and 2007 was accelerated. The growth in raw material (concentrated juices) costs influenced the growth of production and consumption of drinks and nectars but the supply and consumption of juices decreased. In coming years the growth rate of consumption of juices, nectars and drinks is expected to remain high due to growing consumers’ incomes. The consumption of drinks will be increasing, and the consumption of juices (mainly orange juice and apple juice) will also reach a higher level grow because of the anticipated decrease of retail prices.
      KEY WORDS: potable juices, nectars, drinks, production, foreign trade, consumption, prices
  • 14 Valuable Brand of Juices and Drinks – Hanna Górska-Warsewicz
    • The aim of this study was to show the selected aspects of brand equity and value behaviour on juices and other fruit – vegetables beverages market. The perceived value and brand strength were presented on the basis of the monetary value of brands. The special attention was given to the perceived brand quality and brand awareness as two main elements of marketing brand equity.
      KEY WORDS: brand, value of brand, strength of brand, brand awareness
  • 18 The Market of Vegetable Oils – Ewa Rosiak
    • World production and the consumption of oils show a long-term rising trend. In the present decade a dynamic increase of world demand for vegetable oils results more and more from a rise in their use for technical purposes (mostly for bio-fuels production). In the nearest future the development of the bio-fuels sector will be the main reason for increasing global demand for vegetable oils. It is estimated that in the several past years the bio-fuels sector used ca. 40-50% of the increment of world oil production. Such a dynamically rising oil demand for bio-fuels production had an influence on the significant rise in world oil prices.
      KEY WORDS: production of oils, consumption of oils, bio-fuels


  • 26 Olive Oil – Importance, Technology, Classification – Małgorzata Wroniak
    • Olive oil has been popular in the Mediterranean countries for centuries. It is now widely appreciated in Europe and around the world for its sensory and nutritional properties. Virgin olive oil is obtained from olive paste using mechanical means only. Virgin olive oils have been graded according to the sensory quality and acidity. This article reviews olives as oil source and processing olives into olive oil, gives classification of olive oil kinds and compares their quality and labelling.
      KEY WORDS: olives, chemical composition, virgin olive oil, oil classification, quality, labelling


  • 32 High-Pressure and Ultrasonic Homogenization. Part I – Henryk Komsta
    • Pressure homogenization is applied to producing highly dispersed emulsions and suspensions. In the 1990s, high pressure homogenizers operating up to 200-300 MPa were introduced to industrial practice. High pressure homogenization (HPH) involves both the already existing technologies of producing and stabilizing highly dispersed emulsions as well as a new effective method of changing the particular physical or microbiological attributes of given emulsions. HPH is also frequently employed in the process of bacterial cells’ inactivation in liquid products in food, pharmaceutical and biotechnological industries. The paper also discusses the increasingly widespread use of ultrasonic homogenization, particularly in the processes of dispersing emulsions.
      KEY WORDS: pressure homogenization, high-pressure homogenizers, ultrasonic homogenization


  • 36 Sea Buckthorn – a Plant like a pharmacy – Magdalena Gut, Andrzej Gasik, Marta Mitek
    • The article presents characteristics of Sea Buckthorn fruits and their potential applicability to processing. Sea Buckthorn fruits characterise in rich chemical composition (vitamins, polyphenols, carotenoids, microelements). Sea Buckthorn fruits belong to a rare group of those containing oil (pulp 3-5 %, seeds 6-15%). Because of its very specific sensor features (sour-bitter taste, specific aroma), despite its unquestionable health-beneficial properties so far those fruits have not been significantly used in food technology.
      KEY WORDS: Sea Buckthorn fruits, chemical composition of Sea Buckthorn fruits, used in food technology


  • 39 The Food Under Isotopic Control – Ryszard Wierzchnicki
    • In the article, the application of isotopic methods in the food control was discussed. The differentiation of the isotopic composition of food products depending on the method of their production and the place of their origin (geographical region)) enables identification of the different types of food adulteration, i.e. allows food authenticity control. From the analytical point of view the isotopic methods play a supplemental role for methods of classical chemical analysis, but not for immediate competition with them. In the article the aims and the range of employing the isotopic methods, being already implemented by different international organizations, were submitted. The theme is illustrated by many examples of applications.
      KEY WORDS: stable isotopes, food authenticity, food control
  • 42 Furan in Foods – Bolesław Kowalski, Marta Łobacz, Dorota Kowalska
    • Furan is detected in food products that had been subjected to heat treatment. As furan is now classified as a possible human toxicant and carcinogen the concentration, the origins and mechanisms of its formation have been studied. Literature data indicate many sources of furan formation originating from: thermal degradation (Millard reaction of reducing sugars alone or in the presence of amino acids); thermal degradation of certain amino acids, and thermal oxidation of ascorbic acid, polyunsaturated fatty acids and carotenoids.
      KEY WORDS: furan, sugars, amino acids, ascorbic acid, PUFA, carotenoids


  • 46 Cleaning Program and Disinfection in Brewery – Joanna Piepiórka
    • In the article, cleaning process organization in CIP system was discussed. Four fundamental cleaning factors (temperature, concentration of chemical agent, mechanical force which we exert on cleaning surface, operation run time) and their synergic interaction in hygienic process were presented. The examples of washing procedures of bottling plant installation and fermentation tanks were submitted and their comprehensive analysis was carried out.
      KEY WORDS: cleaning program, cleaning factors, CIP system