Contents 9/2011

okładka Przemysł Spożywczy 9/2011


  • 2 Frozen Food and Purchasing Behaviour of Consumers – Hanna Górska-Warsewicz
    • The aim of this article was to present the consumers’ purchasing behaviour in relation to the main frozen food categories, with the reference to size and value of retail sale, structure of sale and its location. The location of sale was analysed in value aspect as well as in respect of structures related to a particular type of purchasing places. The segmentation of frozen food was analysed in five groups (frozen fish, frozen ready dishes, frites, pizza, vegetables and fruits) and thirteen detailed product categories.
      KEY WORDS: frozen food, purchasing behaviour consumer, sales
  • 8 Frozen Fruits and Vegetables – Changes in Polish Export and Import – Bożena Nosecka
    • After the accession of Poland to the EU the share of frozen fruits and vegetables in Polish foreign trade of horticultural produce and its processed products has not changed. The participation of export in domestic production of frozen fruits is fairly stable and varies between 75 and 88%. On the other hand, due to the increase of domestic demand, the share of frozen vegetable exports in domestic production has declined. In the recent years only the export of frozen raspberries showed a clear upward tendency. Lack of significant changes results from a stable demand on foreign markets and from the competitive cheap deliveries from overseas countries. Over the last decade export prices of most of frozen fruits (except for raspberries) did not increase while those of most of the frozen vegetables went up. Increase in imports of frozen fruits and vegetables as being observed after the accession to the EU did not create a competition for domestic production. In the 2010/2011 season export prices reached the highest level which reflected decline in domestic output. The revenues on exports and the balance of trade were higher only in the season 2008/2009.
      KEY WORDS: frozen fruits, frozen vegetables, export, import, prices, balance


  • 14 hat with Certification in Refrigeration and Charges for Freon Gases’ Emission – Michał Dobrzyński
    • The present article constitutes the development of the comprehensive explanations published in “Przemysł Spożywczy” no. 9/2010 regarding the obligations of operators of refrigeration and air-conditioning equipment, which are still valid. According to the Regulation (EC) No. 842/2006 of the European Parliament and of the Council of 17 May 2006 on certain fluorinated greenhouse gases, as early as since the 4th of July 2011 all persons and companies providing installation and maintenance services in the refrigeration sector shall be obliged to possess F-gas certificates. And what are the realities? Apart from the answer to this question, we will also present valuable information on other important issue: calculation and settlement of the so-called “fees for using the environment” due to emission of refrigerants.
      KEY WORDS: refrigerants, ozone layer F-gases, certification, fees for emission, recovery, fluorinated greenhouse gases


  • 18 Trade Exchange between Poland and Russia. Temperature-Controlled Cargoes – Vladimir M. Stefanovsky, Lyudmyla Filina
    • For several years the trade of agri-food products between Poland and Russia has run favorably in comparison to other product groups. However, the ambiguity in the terminology defining the temperature-controlled cargo circulating between the countries creates the additional barriers in the management of food safety in the logistics chains. The present paper characterizes briefly the volume of agri-food products trade between Poland and Russia. Classification of the temperature-controlled products was carried out using cluster analysis. It was found that the arrangement of the used terminology may be useful for carriers as well as for the refrigeration industry investors in Poland and Russia.
      KEY WORDS: temperature-controlled cargo, foreign trade, cluster analysis
  • 22 Ice-Cream with Functional (Health-Promoting) Additives – Maja Bulwarska, Anna Florowska
    • In the article, the selected problems concerning ice cream, with the particular consideration of nutritional and technological aspects of health-promoting additives, employed in their production, have been discussed. The particular components of traditional ice cream as well as health-promoting additives, which may be used in production of frozen desserts, were characterized. They include e.g. probiotics, prebiotics and synbiotics, fat substitutes, sugar replacers, cow milk protein substitutes, or omega-3 fatty acids.
      KEY WORDS: ice cream, functional food, fat mimetics, sugar replacers, synbiotics, inulin
  • 28 Food Additives in Foodstuffs. Part II- Bożena Waszkiewicz-Robak
    • In the article, the tendencies of changes in frequency of the application of particular food additives in the selected groups of food products in 2002 were discussed and compared with 2009 – 2010. It was indicated which food additives were most frequently used in particular groups of products, as well there were discussed their technological functions in the mentioned products.
      KEY WORDS: foodstuff, food additives, technological purpose
  • 34 Innovative Pretreatments Employed before Fruits and Vegetables’ Drying – Małgorzata Nowacka, Dorota Witrowa-Rajchert
    • The application of non-conventional methods such as soaking, coating, osmotic dehydration and impact of ultrasounds, pulsed electric field and high hydrostatic pressure before drying affects the acceleration of heat and mass transfer, and most often high quality of dried products is achieved. Moreover, some of these processes add special forms and qualitative characteristics to dried products, impossible to be obtained when using traditional methods, what increases the range of the products, being available for the consumer.
      KEY WORDS: ultrasounds, pulsed electric field, high hydrostatic pressure, drying


  • 40 Acrylamide in Food – Real Problems or Challenge?! – Leszek Mościcki
    • Acrylamide (C3H5NO) – an organic chemical compound belonging to amides is formed naturally during thermal treatment (frying, cooking, baking, etc.) of many types of vegetal-origin foods with a high content of carbohydrates. What are its sources of origin, what to do to limit its content, and whether it is dangerous for health– there are the main issues raised in the article.
      Key words: acrylamide, thermal treatment, food, health
  • 42 Chokeberry Liqueurs – The Fortification with Spices – Anna Sokół-Łętowska, Alicja Z. Kucharska, Agnieszka Nawirska-Olszańska
    • The aim of study was to estimate of influence of the addition of ginger, cinnamon and cloves on the content of polyphenols and anthocyanates and antiradical activity against DPPH radicals and on the colour of chokeberry liqueurs. The most beneficial influence on total phenolic and antiradical activity was shown in liqueurs produced with alcoholic extract from cloves. Antiradical activity was the highest in those variants in which alcoholic extracts from spices were utilized.
      KEY WORDS: fruit liqueurs, antioxidant activity, total polyphenols, DPPH
  • 45 Computer Vision Systems in Evaluating Beef Quality – Marta Chmiel, Mirosław Słowiński, Krzysztof Dasiewicz, Tomasz Florowski
    • The material for the study consisted of beef samples. Based on pH measurement 48 hours post mortem raw material was classified as a normal and DFD meat. In the analyzed meat, the selected technological properties, colours in CIELab and computer vision systems (CVS) were determined. On the ground of the obtained results, it was concluded that the colour values, determined by CVS method and characterizing lightness can be used to detect DFD defect in beef.
      KEY WORDS: beef, DFD, computer vision systems (CVS)
  • 48 Estimation of Intracellular Fat Staining in Selected Yeast Strains – Karol Komorowski, Stanisław Błażejak
    • The aim of the study was to employ a crude glycerol from biodiesel production to cultivate selected yeast strains and perform intracellular fat staining. Selected strains were as follows: Candida utilis ATCC 9950, Rhodotorula glutinis, Rh. gracilis, and Rh. mucilaginosa. The results found that all of the selected strains were able to grow in media where crude glycerol was used as a carbon source. The presence of intracellular fat in all strains was observed but only in case when higher concentrations of carbon source were used. In most cases, fat presence in microscopic preparations was observed after 48h of cultivation. In case of lower concentration of glycerol in media (2 and 5%), fat presence in yeast cells was not detected.
      KEY WORDS: SCO, yeasts, fat, dyeing, crude glycerol


  • 51 Poland – Union – World