Contents 8/2007

okładka Przemysł Spożywczy 8/2007


  • 15 Developmental Tendencies of Polish Food Industry – Roman Urban
    • The accession of Poland to the EU accelerated the dynamics of growth of food industry production, improved the economic condition of enterprises as well as resulted in the increase of the investment activity. It was a widespread phenomena, which appeared in most segments of food production. The economic boom in the food industry was caused by a rapidly growing of export, the growth of domestic demand which was caused by acceleration of the economic development, as well as by a significant industrialization progress of processing of agricultural products. The food industry has strengthened its competitive position on the Common European Market, not only in terms of prices, but also in terms of quality and competence of activity.
      Key words: development of food industry, processing of agricultural products, investment activity, domestic demand, export
  • 26 Food Consumption in Poland and Its Comparison with the EU – Ewa Rosiak
    • Food consumption is relatively high in Poland taking into account the level of economic development of our country. Energy value of average daily food ration per capita in Poland is slightly lower than in highly developed EU states. The structure of consumption in our country is more in accordance with the rules of the healthy nutrition than in most EU states. In Poland there is a slow process of popularization of the nutrition rules, which are typical of highly developed EU countries. However the differences in the consumption of basic groceries between Poland and other EU countries are still big.
      Key words: ford consumption, diet, nutrition rules


  • 32 Discussion in European Parliament on Food Additive – Joanna Gajda
    • From September 2006 till July 2007 so called „package on food improvement agents” was discussed in the Council of the European Union. The main changes in the draft of the Regulation of the European Parliament and of the Council on food additives, the most essential proposals raised by the member states as well as some of the provisions of the regulation are presented in the article.
      Key words: food improvement agents, food additives, regulation on food additives
  • 36 Penal and Administrative Liability Related to the Inadequate Quality of Food Products – Łukasz Bobeł, Marta Wojciechowska
    • For inadequate quality of food products one can bear civil, penal and administrative liability. In the article penal and administrative liability is presented. Penal liability comprises of liability for crimes and for offences. Crimes and offences related to not keeping the adequate quality of food products are regulated in the penal code, the offences code, the food safety act, and the act on trade quality of food products. Administrative liability is imposed in the administrative procedure and concerns the violation of food law provisions. Penal and administrative liability for inadequate quality of food products fulfills repressive function but above all preventive function as its aim is to prevent marketing of hazardous food products.
      Key words: penal liability, administrative liability, crime, offence, food products quality, financial penalty


  • 44 The Category Management – Wacław Szymanowski
    • The main goal of the article is to present the concept of Efficient Customer Reponse, which was created in the beginning of 90 of XX century. Efficient Customer Reponse (ECR) concerns solution of problem of stagnation on the Fast Moving Consumer Goods (FMCG) market. The Category Management is the main part of ECR, as the most important instrument to create the demand on FMCG market is described.
      Key words: category management, Efficient Customer Reponse, Fast Moving Customers Goods


  • 48 Synthetic Organic Colorants in Food Technology – Andrzej Gasik, Marta Mitek
    • Synthetic organic colorants that have recently been allowed for use in food colouring are presented in this article. Their classification, chemical characteristics and physico-chemical features were discussed. Applicability in specific food groups colouring was discussed. Factors influencing their stability both in technological process and in ready-made product were discussed as well.
      Key words: synthetic food colorants, classification, stability, food
  • 54 Dietary Food Products – Joanna Le Thanh, Grażyna Lewandowicz
    • Dietary starch products belong to a specific category of prebiotics. The resistance to amylolysis of specific starch fractions is related to insolubility in water as well as the presence of bonds other than the α-1,4- and α-1,6-glycoside bonds. The methods for the manufacturing of insoluble resistant starch preparations consist in stimulation of retrogradation and recrystallisation processes. To obtain soluble starch preparations which are resistant to amylolysis it is necessary to stimulate the formation of α-1,2-; α-1,3-; β-1,4-and β-1,6-glycoside bonds.
      Key words: starch, amylolytic enzymes, digestibility, prebiotics


  • 60 Bioactive Substances of Food Supporting Weight Reduction. Part II. Mechanisms of Action – Bożena Waszkiewicz-Robak, Franciszek Świderski, Piotr Serafin
    • The article has aimed to characterize selected bioactive substances used in the diets supporting weight reduction, classified according to purported mechanism, such as increasing the feeling of satiety, absorbing fat and/or blocking dietary fat absorption, increasing fat oxidation or reducing fat synthesis, modulating carbohydrate metabolism. Bioactive components increasing water elimination of diuretic and purgative activity as well as increasing energy expenditure were characterized in the first part of the article (PS No 7/2007).
      Key words: weight reduction, bioactive substances, mechanism of action


  • 68 Modern Treatment Washing and Disinfection – Katarzyna Godlewska
    • The competition between firms which deliver agents to hygienisation for food industry, and also changes in European and Polish law demand to introduce modern agents and systems to washing and disinfection, which will be efficient, but will not be able negative effect on habitat. In this article are described directions modern treatment connected with improvement disinfect preparations, betterment safety of operator, changing wash technique and also with used advanced technology in hygiene management.
      Key words: wash, disinfection, wash technique


  • 82 Printed Flexible Packaging Materials for Food Products – Mirosław Bohdan
    • The article describes the significance of printing placed upon films and laminates to be used in packaging food products. Various kinds of inks are also discussed as well as the most commonly used printing technologies and the threats to packaged food that inks present. Particular attention is given to the issue of residues of organic solvents and free photoinitiators in dry ink mass placed upon the packaging surface during the printing process. The article covers the successive stages in the printing process as well as methods of monitoring the packing during their production and the scope of the quality control carried out by the client upon receiving them at the warehouse. The most significant European and Polish regulations concerning inks used in printed food packaging are presented.
      Key words: flexible packaging materials, overprint, printer’s inks
  • 92 Responsibility of Food Sector Entrepreneurs Towards Packaging Waste – Hanna Żakowska
    • Packaging introduced to the market in EU shall meet the essential requirements of Directive 94/62/EC. This includes minimisation of packaging mass and volume to the amounts supporting features such as safety, hygiene, consumer acceptance of the packaged product, minimisation of noxious or hazardous constituents, suitability of reuse, material recycling, energy recovery or composting. The essential requirements were introduced in the form of European Standards elaborated by CEN.
      Key words: packaging, essential requirements


  • 96 Oils Autooxidation Prevention by Using Gases – Barbara Sionek, Krzysztof Krygier
    • In this article some issues concerning oil protection with inert gases against autooxidation were presented. Autooxidation is the most common reaction which has detrimental effect on fat quality and this process is difficult to stop. Autooxidation lowers nutritive and organoleptic value of fat. Oxidation products are potentially toxic. The method can protect oil against oxidation is replacement of oxygen with inert gas. For this purpose nitrogen is widely used. Two practical methods are widely used: nitrogen blanketing and sparging. Both methods were discussed. Considering oil quality particular concern was given to the package.
      Key words: autooxidation, oxidation stability, gas blanketing, gas sparging