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1

Formation and elimination of foam in the technological process of potato starch production

100%
Tomtas P., Olejnik T. P.
Przemysł Spożywczy
|
2019
|
tom 73
|
nr 01
The article presents the problem of foaming in liquids in the potato starch production process. The influence of foaming formed in process lines on the maintenance of proper production parameters, as well as on the operation of equipment used in the process is discussed. Foam formed in liquids has a negative impact on the process and requires elimination. The paper discusses methods of foam elimination or ways of limiting the intensity of foam formation. Additionally, benefits of limiting foam formation influencing the stabilization of liquid flow in industrial installations, their influence on the elimination of errors and inaccuracy of liquid flow parameters measurements are presented. Also, the paper analyzes the ways of reducing liquid flow disturbances in systems requiring uniform inflow to devices and apparatuses in the process lines. Simplifying hydraulic systems by eliminating additional elements, such as stabilizing tanks, as well as discarding or limiting the use of chemical anti-foaming agents are also discussed.
2

The impact of the selected methods of drying beef on the quality of the finished product

100%
Mysakowski T., Olejnik T. P.
Przemysł Spożywczy
|
2019
|
tom 73
|
nr 02
Food preservation is a very important process aiming to extend the lifetime of food products. Thanks to it, it is easier to keep and distribute them. The process of drying food helps to decrease levels of moisture in it and thus prevents microorganisms and bacteria from growing. This is the key aspect of this method of food preservation because microorganisms and bacteria are indirectly responsible for food quality (microbiological contamination). The crucial point in explaining the effect of thermal energy on food is selecting an appropriate method of drying so that the desired quality of food is preserved or achieved. The quality of such food is then described in terms of its taste, smell, colour as well as nutritional value. The cost of drying of various food products also plays a role when it comes to picking an appropriate method of reducing moisture content in raw materials. In this article, the selected methods of beef drying are analysed as described in literature. An overview of methods and technologies of drying in the most common meat dryers is provided. Additionally, the conclusions reached upon completing the critical analysis of literature have enabled the selection of the most effective process parameters, taking the criteria of quality and price of dried products into consideration. The results allow undertaking a further research.
3

The influence of selected process factors on the physicochemical and biological properties of honeys: a review

81%
Kowalska G., Rosicka-Kaczmarek J., Olejnik T. P., Dedek K.
Biotechnology and Food Science
|
2019
|
tom 83
|
nr 1
4
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Zastosowanie analizy strategicznej do zmian technologicznych w małym zakładzie piekarniczo-cukierniczym

81%
Mielczarek B., Slizewska K., Olejnik T. P.
Żywność Nauka Technologia Jakość
|
2020
|
tom 27
|
nr 3
5

Modification of bacterial cellulose to scaffold-like structures applied in process engineering

81%
Kazmierczak M., Olejnik T. P., Ogrodowczyk D., Kolodziejczyk M.
Biotechnology and Food Science
|
2016
|
tom 80
|
nr 2
6

Economic analysis for biogas plant working at sugar factory

71%
Ogrodowczyk D., Olejnik T. P., Kazmierczak M., Brzezinski S., Baryga A.
Biotechnology and Food Science
|
2016
|
tom 80
|
nr 2
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