Contents 9/2010

Cower no 9/2010 "Przemysł Spożywczy"

ECONOMY

  • 2 Market of Frozen Fruits and Vegetable – Bożena Nosecka
    • Production of frozen vegetables over the decade has dynamically increased due to growing demand on foreign markets and, first of all, on the domestic market. . The stabilizing demand and increasing competition of other producers along with a slight rise in demand on the domestic market have led to stagnation in the production of majority of frozen fruits. The market of frozen fruits is characterized by a great degree of volatility as regards supply and prices what results from a lack of vertical linkages between raw material suppliers and the producers of frozen fruits. In the market of frozen vegetables, the fluctuations of supply and prices are considerably lower and raw material in 80% is obtained within the frames of the concluded contracts.
      KEY WORDS: frozen fruits and vegetable, production, market, demand, supply
  • 8 Financing of Outsourcing Using of Public Aid Funds – Joanna Różycka
  • 10 Frozen Ready-to-Eat Meals

TECHNICS – TECHNOLOGY

  • 12 Food Processing Industry – Expectations and Perspectives – Bohdan Achremowicz
    • Advances in the field of food science and nutrition create opportunities to undertake control of food safety and to develop health-promoting rules of nutrition. Proposed diets did not fulfill expectations, and increased number of obese people and susceptible to diet-related diseases was disturbing. Economical crisis also has an impact on nutritional habits, and food industry should consider it in its developmental plans.
      KEY WORDS: nutrition model, antioxidants, phytoestrogens, allergies, probiotics
  • 18 Obligations of End-Users of Refrigeration and Air-Conditioning Equipment – Michał Dobrzyński
    • The companies which employ refrigeration and air-conditioning (RAC) equipment have numerous obligations resulting from the European ecological legislation. End-users of the said equipment, functioning on the ground of HFC refrigerants (the so-called F-gases) must prevent emissions of refrigerants, i.a. by ensuring regular leakage controls and swift repairs of any identified leaks. Even though most responsibilities are imposed on end-users of RAC gear, according to the law – the installation and service of refrigeration and air-conditioning equipment may be performed only by duly certified personnel and companies.
      KEY WORDS: refrigeration and air-conditioning equipment, HFC refrigerants, F-gases
  • 26 Techniques of Cryogenic Cooling and Freezing – Wiesław Gazda
    • The available techniques of cryogenic cooling and freezing units used in food industry are presented in a brief overview. The advantages and disadvantages of cryogenic freezing and trends in reducing disadvantages in current units are discussed. Furthermore, the selected possibilities of the development of cryogenic techniques resulting from the combination of cryogenic and air blast freezing are indicated.
      KEY WORDS: cryogenic freezers, cryogenic freezing, cryomechanical freezing, liquid nitrogen

FOOD – FEEDING

  • 34 Seafood – Consumption and Potential Threats – Piotr J. Bykowski
    • Almost 20% protein of animal origin derives from sea catches and aquaculture. Growing environmental pollution and chemization of our life are the cause of chemical contamination found in organisms living in the sea. In many cases, a negative impact of accumulated in fish tissues contaminants can be determined i.e.: impact of growth of cancer cases in humans. Through changes in technology and changes in the law-in-force, the attempts have been made to decrease those factors, being unfavorable for man. Based on the actual state of knowledge, presented in this article, concerning the basic chemical pollutants and at the same time, with a very low fish consumption, it can be stated that in Poland there is practically no health risk resulting from the effect of chemical contaminants coming from the sea organisms.
      KEY WORDS: seafood, fish, consumption, chemical contaminants
  • 40 Bacteria Listeria monocytogenes. Part I. Occurrence and Sources of Food Contamination – Anna Sip
    • L. monocytogenes is one of the most dangerous foodborne pathogen. In the paper the consequences of its occurrence in food were described. The sources of food contamination with L. monocytogenes were detailed. It was indicated that contaminations of the final products with Listeria occurred mainly in the processing environment. In addition, these contaminations are usually induced by technological equipments and workers. It was emphasized that Listeria might be transferred to final products also during distribution and culinary treatment. Furthermore, the standards of microbiological safety of different food products apply to L. monocytogenes were presented.
      KEYWORDS: Listeria monocytogenes, occurrence, sources of contamination, viability in foods

EVENTS

  • 44 The 60th Jubilee of Faculty of Biotechnology and Food Sciences of Technical University of Łódź – Anna Kurowska
  • 45 Brau Beviale Persuades of its Attractive Offer
  • 46 Poland – Union – World
  • 48 Business Information