Contents 8/2008

przemysł spożywczy okładka nr 8/2008


  • 15 Polish Market of Food and Drinks – Roman Urban
    • Poland’s accession to the EU has accelerated the development the domestic food market. The market capacity, demand and supply increased. It did not result from growing consumption of food but from increasing degree of agricultural product processing as well as from growing share of food industry in matching the consumers’ needs. The linkages between the domestic market and the EU and world markets have tightened. Since there is a general upward trend in food prices in the world, tightening linkages may bring up a demand barrier on Polish food market because of high prices.
      KEY WORDS: development of Polish food market, food production, food consumption, food prices
  • 19 Leaders of Food Sector – Jadwiga Drożdż
    • In many sectors of food industry (sugar production, oil production, juices, beer, tobacco, wine, spirits) the level of concentration of production is high. There are few leaders in a given market who control its main parts. However lack of concentration in production still occurs in such sectors as bakery and red meat processing. Moreover, the share of micro firms in mill, fruit and vegetables, confectionery, pasta, sweet and food concentrates sectors is found on the level of 10-15%.
      KEY WORDS: leaders, value of market, concentration of production
  • 38 Competition Strategies on Grocery Market – Henryk Mruk
    • Grocery market has reached a maturity stage. It causes the increase of competitive activities of food producers. Building a competitive domination demands own original strategy. It should be created on basis of consumers’ needs. New products, packaging, brand, distribution channels, price strategies, communication instruments and employees qualifications are the main groups of competitive advantage.
      KEY WORDS: competition, competition strategies, grocery market, competition strategies on grocery market


  • 46 Industry Floors Hygiene and Sanitary Requirements – Joanna Piepiórka, Iwona Michalska-Pożoga
    • The aim of the study was to discuss hygiene and construction requirements for floors employed in many various branches of food industry. The paper shows construction materials used for their manufacture and the requirements of hygiene and safety of work during food production. The methods and systems of floor cleaning employed in food industry factories, have been discussed.
      KEY WORDS: floor, hygiene, cleaning method


  • 56 Food Additives – Changes in Legislation – Joanna Gajda-Wyrębek
    • The changes in the national legislation on food additives and flavorings took place as a result of the accession of Poland to the European Union. The changes of the Polish legislation on food additives and flavorings before and after the accession were described in the article. The influence of food additives safety issues on the legislation was also discussed.
      KEY WORDS: food additives, changes of the legislation
  • 64 Food Aromas – the Newest Trends in Production and Application – Marek Druri
    • Sociological and geopolitical reasons result in the permanent growth of interest in health values and savouriness of food. Many consumers look for foods with new and strong flavor sensation. Future trends prefer brave and unexpected tastes and flavors of spices and fruits from various exotic kitchens all round the world. New potential agents appear on the market. They increase significantly the savouriness of dishes. The base of the natural aromas is complemented by composition identical with the natural ones. Their quality is improved due to progress in analytical techniques. The natural aromas obtained by biotechnological methods will be more available in future. The methods of the extension of the aromas’ shelf life by microencapsulation techniques will be more effective. The improved versions of electronic nose and electronic tongue devices will become the commonly applied food quality control tools versions will help along with the quality assurance of food products.
      KEY WORDS: food flavours, production of flavours
  • 70 Emulsions in Soft Drink – Elżbieta Dłużewska, Andrzej Gasik
    • Among carbonated and non-carbonated soft drinks the cloud beverages obtained by diluting the flavor emulsion can be distinguished. In soft drinks the flavor emulsion provides flavor, cloudiness and color for the beverage. Stability of beverage emulsions in both the concentrated and diluted forms is the technological problem in soft drinks industry. In the paper, the typical components of flavor emulsions are presented. The problems of beverage emulsion stability as well as the production process of emulsions and soft drinks are discussed.
      KEY WORDS: beverage emulsions, stability of emulsion, soft drinks
  • 76 Derivatives of Rice as Additives to Food – Antoni Rutkowski
    • Rice starch and flour are valuable food additives, deriving from one of the most precious raw food materials – rice. Specific molecular structure causes that rice starch is characterized by unique properties: delicate gel structure, mouthful creaminess, high thermal stability, high viscosity at grueling temperature and stability of viscosity at a low temperature. These natural functional properties of rice starch as well as high digestibility, „pure taste” and lack of gluten are valuable elements due to which rice products find many applications in food production.
      KEY WORDS: rice, rice starch, functional properties
  • 86 To Enrich Food or Not to Enrich? – Hanna Kunachowicz, Beata Przygoda
    • In this paper two kinds of enrichment were discussed: obligatory and voluntary. It was emphasized that balanced and varied diet should provide all nutrients necessary for proper human development and good health. Decrease of human energy requirements and decrease of food nutritional density, however, are both factors which indicate a need for nutrient supplementation of food products. Nutrition labelling of products to which vitamins, minerals and other substances were added is compulsory. Examples of positive influence of obligatory enriched products on health of some population groups were given. It was emphasized that voluntary addition of nutrients is still a subject of ongoing research.
      KEY WORDS: fortification, vitamins, minerals


  • 94 High-Pressure and Ultrasonic Homogenization. Part II – Henryk Komsta
    • This paper aims to describe the design of modern high pressure homogenizers of the capacity up to 50 000-60 000 1/h and homogenization pressure up to 200 MPa (in case of laboratory homogenizers even up to 300–400 MPa). The paper also discusses the construction of modern homogenizing heads and valves that determine the basic work parameters such as the degree of dispersion and energy consumption. What is more, they influence the particular chemical physical properties of liquid heterogeneous systems.
      KEY WORDS: high-pressure homogenizers, homogenizing head, homogenizing valve


  • 100 Application of Safe Materials and Products Intended to Come into Contact with Foods – Zofia Pogorzelska
    • In manufacture of materials and packages intended to come into contact with food, new substances as well as new technologies are more and more often employed. Their improper use may become a threat to health of the consumers. In the paper, the EU and domestic legal rules, which regulate the problems of applying the specified materials and products intended to come into contact with food, have been discussed. The EU resolutions have been presented together with the technical documents which do not have the status of legal rules; nevertheless, they contain valuable guidelines for manufacturers of packages and food. The draft new regulations have been submitted as well.
      KEY WORDS: materials intended to come into contact with food, food packages, legal regulations
  • 108 How to Use Barcodes in Manufacturer’s Warehouse? – Anna Kosmacz-Chodorowska
    • Automatic identification systems through barcodes are currently the most efficient tools of e-commerce whose implementation improves functioning of companies, among others food manufacturers. Why, when and how to implement such a system in manufacturer’s warehouse and what is the basis of efficiency of implementation is the main subject of this article. Moreover, the main elements of system design process, the basic IT system functionality and an exemplary process of warehouse operations have been presented as well.
      KEY WORDS: automatic data identification, barcodes, ADC systems, logistics systems, IT systems