Contents 8/2013

Przemysł Spożywczy 8/2013 ECONOMY

  • 20 Food Industry in Poland and Possibilities of its Development. Strategic Analysis – Piotr Chechelski
    • During the first decade of 21st century, Polish food industry has developed very dynamically. Owing to this fact, its importance within the European Community has increased. Poland has become the sixth producer of food, with the participation of 7.4% of the EU market. However, together with the development, proceeding integration and globalization, the new opportunities but also threats have appeared. In the paper, the strengths and weaknesses of food industry which may be suitable in creating a strategy for its development have been indicated.
      KEY WORDS: food industry, SWOT analysis, economic- -financial situation, strengths, weaknesses, opportunities, threats
  • 24 Evaluation of the Current Situation of the Food Industry in Poland – Jadwiga Drożdż, Roman Urban
    • During the recent months, there has been a further slowdown in development of the Polish food industry, mainly due to weakening domestic demand. The influence of this factor reduces the growing exports of food and beverages, thereby maintaining low production increase in this sector. Also, a slight weakening of still high investment activity of food companies is recorded. Despite high raw material prices, industry financial results are similar to those achieved in the recent years, and the financial condition of the companies is safe. This applies to most industries, although their production and investment activity and the results and financial condition are more differentiated.
      KEY WORDS: food industry, production dynamics, investment activity, financial situation

LOW

  • 30 Impact of the Re-evaluation by EFSA on the EU Legislation. The Safety of Food Additives – Joanna Gajda-Wyrębek, Jolanta Jarecka, Katarzyna Kuźma, Agnieszka Świtka
    • In the EU, the programme for the re-evaluation by EFSA of approved food additives is running nowadays. This programme should be finalized up to 31.12.2020. The results of the re-evaluation of some food additives might have an impact on the EU legislation. Some of examples include the deletion of colour E 128 from the list of authorized food additives and the restriction of use of three other colours: E 104, E 110, E 124. The changes of the condition of use of caramel E 150c in foodstuffs are planned.
      KEY WORDS: food additives, EFSA, safety assessment, EU legislation
  • 38 Food with Additives or with Added Vitamins/Minerals? – Joanna Olszak
    • One of the interesting issues concerning food law is a question of using certain substances that can play two completely different roles in food production e.g. food additives or vitamins/minerals. For instance, riboflavin is used to enrich the product with vitamin B2 but also for technological reasons – to render a colour. As a result of dissimilar use, there is a different labelling requirement and product perception by consumers. All about it you may read in the article as given below.
      KEY WORDS: food additives, enriching substance, vitamins and minerals, food labelling, food law, enrichment

TECHNICS – TECHNOLOGY

  • 42 The Selection of Critical Control Points in HACCP System – Krzysztof Przystupa
    • The selection of Critical Control Points (CCP) and Control Points (CP) is one of crucial and elementary tasks of HACCP system. These tasks are not particularly complex, however, incorrect selection of points may bring significant consequences for health safety of the product. The article shows the stages of optimal HACCP implementation and presents two alternative methods of CCP selection. The author discusses the most frequently used method of decision tree and FMEA method, presents their characteristics and shows both advantages and disadvantages of the methods
      KEY WORDS: hazard analysis Critical Control Point, failure mode and effects analysis
  • 50 Electrolyzed Water (EW) as a Disinfectant in Food Industry – Waldemar Dzwolak
    • Due to a strong biocidal characteristics relating to the food pathogens and food spoilage microorganisms, an electrolyzed water (EW) can be widely applied as a disinfecting agent in food manufacturing and food retailing. In the article, a process of electrolyzed water production under controlled electrolysis of aqueous solution of sodium chloride was described and a list of all products of electrochemical reactions forming during the electrolysis process was added. The biocidal EW mechanism as well as some environmental and health safety aspects in relation to the employees were pointed out. The paper contains also characteristics of EW as being essential in a context of food quality and food safety improvement. Besides it, in the article there were also presented numerous examples of applications of the electrolyzed oxidizing water in the food industry.
      KEY WORDS: electrolyzed oxidizing water, EO water, electrolyzed water, biocidal mechanism, disinfection, food safety
  • 58 The Conditions and the Cleaning Programs of Heat Exchangers – Joanna Piepiórka-Stepuk
    • The organization of cleaning process of plate heat exchangers in a closed circuit (CIP) was discussed in this paper. The four basic factors of cleaning (temperature, concentration of solution, shear stress which affect on the surface of cleaned and the duration of the operation) were presented and their synergistic effects of the hygiene effect were presented, too. Examples of cleaning programs for plate heat exchangers used in various food industries were presented, with a special emphasis on the dairy industry. The attention was paid to the chemical cleaning agents, and the temperature at which various stages of cleaning are carried out.
      KEY WORDS: plate heat exchanger, CIP cleaning system, cleaning program

INDUSTRY – PRODUCTION

  • 66 The Effectiveness and Optimization of Cleaning Processes in a Plant – Małgorzata Galczak

LOGISTICS – PACKAGING

  • 70 Electron Beam – Modern Technology in the Flexible Packages Sector – Jarosław Selech, Mirosław Prokop
  • 76 Technical Equipment Warehouses Food Processing. Conveyors – Adam Wojciechowski
    • Food processing industry requires transportation, handling and storing of fast moving goods. Nowadays, implementation of these tasks involves mechanization of work and application for storing of suitable buildings and warehouse appliances, ensuring proper storing conditions. The paper presents the most frequently used conveyors and other transport equipment, specifying their advantages and drawbacks.
      KEY WORDS: warehouse, storage, works transport, conveyors, monorail
  • 80 Active and Intelligent Materials for Modern Food Packaging Applications – Marzena Pawlicka, Maria Wojciechowska-Mazurek, Jacek Postupolski
    • The article contains discussion of the main types of active and intelligent materials intended to come into contact with food, active ingredients in their composition and the mechanisms of their action. The examples of the main applications of active and intelligent materials are presented. Moisture absorbers, oxygen and ethylene scavengers, carbon dioxide releasing system and antimicrobial materials are the main types of active materials. Examples of intelligent materials are mainly indicators of quality and food safety which include indicators of time – temperature, freshness, oxygen and tags using radio frequency (RFID tags). In the article, it was pointed out that active and intelligent materials and articles, as opposed to traditional materials may change the composition and organoleptic characteristics of the food, but only on the condition that these changes will be in accordance with the provisions applicable to food.
      KEY WORDS: food packaging, active and intelligent materials, food additives, absorbers, antimicrobial packaging
  • 85 Interactive Packaging – New Marketing Trend on the Food Market – Joanna Kuzincow
    • Today packaging has become a part of global trends in both marketing and social life generally. One of these trends, connected in fact with Kotler’s concept of marketing 3.0, is perception of the consumer as a human being with personality traits, and encouraging him to the individual use of products. It results in recently extremely rapid development of various types of interactive packaging based on the features of the buyer. Thanks to the development of new technologies, supported and accelerated by a huge competition in the market, in the twenty-first century, employment of packaging is no longer purely practical matter, measured only by customer comfort. It becomes, in fact, fun, and packaging itself – a toy, allowing consumers to return to their childhood, period of unrestrained creating.
      KEY WORDS: food packaging, marketing, social media

EVENTS

  • 88 Business Information
  • 90 List of Advertisements
  • 91 Conferences