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  1. 6 Polish Journal of Environmental Studies

  2. 4 Electronic Journal of Polish Agricultural Universities. Series Food Science and Technology

  3. 4 Oceanologia

  4. 4 Polish Journal of Food and Nutrition Sciences

  5. 4 Żywność Nauka Technologia Jakość

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  1. 3 Grzybowski W.

  2. 3 Konieczny K.

  3. 3 Szpendowski J.

  4. 2 Banaszczyk P.

  5. 2 Bohdziewicz K.

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1

Changes in texture of yoghurt from ultrafiltrated goat's milk as influenced by different membrane types

100%
Domagala J., Kupiec B. E.
Electronic Journal of Polish Agricultural Universities. Series Food Science and Technology
|
2003
|
tom 06
|
nr 1
The influence of type of ultrafiltration membrane on yoghurt texture produced with ultrafiltrated (UF) milk was investigated. Goat’s milk was concentrated with three membranes of the following pore sizes: 10 kDa, 30 kDa and 100 kDa. Ultrafiltration was carried out to complete 2-fold concentration (v/v) of milk. Concentrated milk was used for production of set yoghurt with Chr. Hansen starter culture YC-180. Yoghurt samples were also produced using unaltered milk. The ultrafiltration process had a significant effect on composition of retentates, sensory evaluation of yoghurts, their viscosity and most of their texture parameters. The type of membrane used influenced significantly dry matter, protein, fat and lactose levels as well as acidity of milk retentates. In consequence sensory evaluation scores, viscosity, hardness and cohesiveness of yoghurt gel were also influenced. The size of membranes had a significant effect on ultrafiltration rate.
2

Ultra- and nanofiltration of acid-whey - changes in whey proteins profile

75%
Baczek N., Soral-Smietana M., Wronkowska M., Zander L., Dajnowiec F., Banaszczyk P.
Polish Journal of Food and Nutrition Sciences
|
2011
|
tom 61
|
nr Suppl.1
3

Implementation of the hazard analysis critical control point [HACCP] system to UF white cheese production line

75%
El-Hofi M., El-Tanboly E.-S., Ismail A.
Acta Scientiarum Polonorum. Technologia Alimentaria
|
2010
|
tom 09
|
nr 3
331-342
Background. HACCP, or the Hazard Analysis and Critical Control Point System has been recognised as an effective and rational means of assuring food safety from primary production through to final consumption, using a "farm to table" methodology. The application of this preventive oriented approach would give the food producer better control over operation, better manufacturing practices and greater efficiencies, including reduced wastes. Material and methods. The steps taken to put HACCP in place are described and the process was monitored to assess its impact. Assessment of the hygiene quality of the UF white cheese products line before and after HACCP showed an improvement in quality and an overall improvement in the conditions at the company. Results. HACCP was introduced for the in UF White Cheese line at Misr Milk and Food, Mansoura, Egypt, for safe and good quality foods products. All necessary quality control procedures were verified for completeness and to determine if they are being implemented to required standards. A hazard analysis was conducted to identify hazards that may occur in the product cycle, Critical Control Points (CCPs) were determined to control the identified hazards. CCP signs were then posted on the factory floor. Critical limits were established at each CCP, corrective actions to be taken when monitoring indicates deviation or loss of control were established. VerificationA procedures were established to confirm that the HACCP system is working effectively. Documentation concerning all procedures and records was established and integrating HACCP with ISO 9000 under one management system was applied. Conclusions. The HACCP system in this study for UF White Cheese line manufacture is developed step-by-step based on the twelve steps mentioned in the literature review. The prerequisite program was provided to deal with some hazards before the production to simplify the HACCP plan.
4
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Preliminary results on low molecular weight organic substances dissolved in the waters of the Gulf of Gdańsk

75%
Grzybowski W., Pempkowiak J.
Oceanologia
|
2003
|
tom 45
|
nr 4
The content of low molecular weight LMW (<1000 Da) dissolved organic substances was determined by ultrafiltration (concentration factor of 2) in different water samples collected in the Gulf of Gdańsk. The proportion of this fraction (based on organic carbon concentration) ranged from 24 to 57%. The lowest percentage was detected in riverine samples. The DOC concentrations in ultrafiltrates was similar in all the samples analysed. The absorbance proportion (at 250 nm) due to the low molecular fraction in the overall absorbance ranged from 14 to 45% and in all but one sample was lower than the DOC percentage. There was no relationship between DOC and absorbance in the LMW fractions (r2 = 0.08), in contrast to the characteristics of the ‘bulk’ samples (r2 = 0.88).
5

Removal of oil from model oily wastewater using the UF-NF hybrid process

75%
Orecki A., Tomaszewska M., Karakulski K.
Polish Journal of Environmental Studies
|
2006
|
tom 15
|
nr 1
Studies concerning the removal of oil from model wastewater using the hybrid process combining ultrafiltration and nanofiltration were performed. The separation and transport characteristics of the employed membranes were determined. The content of oil in wastewater was estimated by the determination of total organic carbon and oil concentration measurements using a Horiba OCMA-310. The investigations of oil wastewater treatment were carried out in two stages. The permeate obtained from the UF process (the first stage) generally contains less than 6 mg/dm3 of oil, whereas in the NF process (the second stage) the complete removal of oil was achieved.
6

Antibacterial activity of lysozyme modified by the membrane technique

75%
Cegielska-Radziejewska R., Lesnierowski G., Kijowski J.
Electronic Journal of Polish Agricultural Universities. Series Food Science and Technology
|
2003
|
tom 06
|
nr 2
The effectiveness of antibacterial action of lysozyme modified by the membrane technique (ultrafiltration and reverse osmosis) against selected strains of bacteria was determined. Its bacteriostatic activity was dependent on modification conditions. Among lysozyme preparations modified by ultrafiltration the highest bacteriostatic activity against selected strains of Proteus mirabilis, Pseudomonas fluorescens and Staphylococcus epidermidis bacteria was noted in the preparation containing 53.3% polymeric forms. The modification procedure facilitates the extension of antibacterial spectrum of lysozyme, particularly against Pseudomonas fluorescens and Proteus mirabilis Gram (-) bacteria.
7

Application of microcrystallic chitosane and macromolecular soluble reagents for the treatment of radioactive effluents

75%
Harasimowicz M., Chmielewski A. G.
Biophysics of Membrane Transport
|
1994
|
tom 12
|
nr 2
8

Treatment of natural waters using capillary membranes

75%
Konieczny K.
Polish Journal of Environmental Studies
|
1998
|
tom 07
|
nr 4
Among all the technologies of water treatment, membrane technology appears to be the most promising. The major advantage of this technology is its ability to produce water with a constant and well adjusted quality. Moreover, membranes remove a wide range of substances, ranging from particles to ions, including bacteria and viruses, and they can operate without any chemical addition to raw water. The paper presents the results of investigations concerning the application of capillary microfiltration (polypropylene) and ultrafiltration (polysulfone) membranes for the purpose of treatment of natural water. The effectiveness of ultra- and microfiltration was assessed by volumetric measurements of the permeate flux as well as by microbiological and physico-chemical analyses.
9

Modelling of the membrane filtration process of natural waters

75%
Konieczny K., Rafa J.
Polish Journal of Environmental Studies
|
2000
|
tom 09
|
nr 1
This work presents the verification of the model of the membrane filtration process of natural waters for non-stationary filtration flux J=f(t), as well as the results of tests involving the filtration process of the said model in constant pressure conditions. Also, the characteristic time of permeate flux decay was determined, and the mechanisms reducing the efficiency of filtration process were analyzed.
10

The effect of the production method on selected physico-chemical properties of cottage cheeses

75%
Chmura S., Smietana Z., Zulewska J.
Polish Journal of Natural Sciences
|
2002
|
tom 11
11

Characterization of chemical composition of dried acid-whey preparations obtained by various membrane separation processes

63%
Jadacka M., Soral-Smietana M., Wronkowska M., Zander L., Dajnowiec F., Banaszczyk P.
Polish Journal of Food and Nutrition Sciences
|
2011
|
tom 61
|
nr Suppl.1
12
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Ultrafiltration as a method to obtain sugar reduced cloudy juices a research on juice’s properties

63%
Baranska A., Kot A., Samborska K.
Zeszyty Problemowe Postępów Nauk Rolniczych
|
2020
|
tom 600
13
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Application of polymer membrane to recover cysteine proteinase inhibitor from chicken egg white solution

63%
Bobak L., Kopec W., Trziszka T.
Polish Journal of Food and Nutrition Sciences
|
2007
|
tom 57
|
nr 4[A]
45-47
The objective of the study was to investigate the influence of membrane material and membrane cut off on transport and separation properties of ultrafiltration membranes, as well as verification of the possibility of membrane techniques application for the recovery of bioactive components isolated from chicken eggs. Egg white solutions contain cysteine proteinase inhibitor – cystatin, which can be utilized, in the convenient state in liquid form, in some food and pharmaceutical industries. Commercial membranes made of polyethersulfone (PES) and regenerated cellulose (RC) were used in our experiments. Applied transmembrane pressure (TMP) varied from 0.05 to 0.30 MPa. Membrane filtration process led two step: first – microfiltration (MF) and second – ultrafiltration (UF). Microfiltration, using cross flow technique membranes made from polypropylene with 0.2 μm pores, was used as the first step of cystatin isolation from egg white (initial fractionation of egg white). Liquid products obtained by fractionation of egg white can be used as a partial feeding in the ultrafiltration installation. During ultrafiltration asymmetric membranes were used that were made of polyethersulfone and regenerated cellulose, with cut off of a molecular weight equal to 10, 30, 50 and 100 kDa. Polyethersulfone membrane with cut off 30 kDa was characterised by the highest yield of fractionated products with a high level of remaining specific biological activity. When membrane cut off point was increased specific activity of cystatin was lowered. Liquid fractions of egg white were characterised by high inhibitory activity of cystatin. The efficiency of cysteine proteinase inhibitor – cystatin – separation from egg white varied from 22 to 87%.
14

Coagulation - submerged membrane system for NOM removal from water

63%
Konieczny K., Bodzek M., Kopec A., Szczepanek A.
Polish Journal of Environmental Studies
|
2007
|
tom 16
|
nr 4
563-569
Our paper presents the results of investigations on the treatment of waters involved in unit process ultra­filtration, hybrid process - coagulation/sedimentation/ultrafiltration and in-line coagulation/ultrafiltration. In membrane filtration that we applied immersed capillary membranes. Simulated water containing humic acids at 30 mg/l was ultrafiltered with a constant volumetric permeate flux amounting to 5.7*10"6 m3/m2-s. Four coagulants were tested, for which the optimal process parameters were determined experimentally. We determined the effectiveness of ultrafiltration and that of the hybrid system coagulation-membrane filtration, basing on measurements of the membranes' yield (permeate flux) and physico-chemical analysis of raw water and permeates. Also residual concentration of metal ions (Al and Fe) in permeates were deter­mined. The application of the hybrid system, combining coagulation and ultrafiltration, offers better effects of the removal of organic pollution.
15
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Wpływ zwiększania zawartości suchej masy w surowcu na teksturę i mikrostrukturę twarogu kwasowego

63%
Siemianowski K., Bohdziewicz K., Szpendowski J., Kolakowski P., Zylinska J., Bardowski J.
Acta Agrophysica
|
2015
|
tom 22
|
nr 2
Celem badań była ocena wpływu zwiększenia zawartości suchej masy w surowcu na teksturę i mikrostrukturę twarogu kwasowego. Surowcem do produkcji twarogu było mleko pasteryzowane o zawartości 2% tłuszczu, zagęszczane metodą wyparną lub ultrafiltracji (UF) do ok. 25% suchej masy. Twaróg kontrolny produkowano z mleka niezagęszczonego. Produkcję twarogu realizowano, stosując kultu-rę doświadczalną IBBB3. W twarogach oznaczono zawartość suchej masy, białka ogółem, laktozy, tłuszczu oraz popiołu. W badaniach tekstury dokonano pomiarów twardości i adhezyjności twarogów. Mikrostrukturę odwodnionych liofilizacyjnie twarogów badano przy użyciu mikroskopu elektronowego skaningowego. Między twarogami z mleka niezagęszczonego, zagęszczonego wyparnie oraz koncentratu UF występowały istotne różnice w podstawowym składzie chemicznym. Twarogi z mleka niezagęszczonego oraz koncentratu UF charakteryzowały się porównywalnym udziałem białka, tłuszczu oraz laktozy w składzie suchej masy, natomiast twaróg z mleka zagęszczonego wyparnie wykazywał znacznie mniejszy udział białka i tłuszczu oraz ponad 3-krotnie większy laktozy w suchej masie w porównaniu do twarogu z mleka niezagęszczonego i koncentratu UF. Twarogi uzyskane z surowca o zwiększonej zawartości suchej masy zawierały ok. 1,7-2,0-krotnie więcej popiołu w porównaniu do produktu z mleka niezagęszczonego. Twarogi z mleka zagęszczonego wyparnie i koncentratu UF wykazywały istotnie mniejszą twardość i adhezyjność w porównaniu do twarogów z mleka niezagęszczonego. Twardość i adhezyjność twarogów zwiększała się ze wzrostem zawar-tości białka w ich składzie. Twarogi z mleka niezagęszczonego wykazywały porowatą mikrostrukturę o stosunkowo dużych porach, natomiast mikrostruktura twarogów uzyskanych z mleka zagęszczonego wyparnie oraz koncentratu UF była bardziej zwarta.
16

Molecular species occurring in naturally induced interferon alpha

63%
Kruzel M. L., Seman G., Georgiades J. A.
Archivum Immunologiae et Therapiae Experimentalis
|
1993
|
tom 41
|
nr 3-4
17

Removal of hazardous metals from groundwater by reserve osmosis

63%
Pawlak Z., Zak S., Zablocki L.
Polish Journal of Environmental Studies
|
2006
|
tom 15
|
nr 4
This EPA treatment technology project was designed to collect data on the performance of existing water treatment processes in order to remove arsenic on pilot-scale. Our paper contains verification testing of the reverse osmosis membrane module conducted over a 30-day period at the Spiro Tunnel Bulkhead water (Park City, Utah, USA), which is considered to be a ground water. The total arsenic concentration in the feedwater averaged 60 ppb during the test period and was reduced to an average of 1 ppb in the treated (permeate) water. The work reported here focused on obtaining accurate readings for arsenic valence states (III) and (V), using an anion exchange resin column. The dominant arsenic species in the abandoned silver mine tunnel feedwater was As(V). Results of analysis showed that 70% of the arsenic present in the feed- water was in dissolved form. Arsenic speciation for valence states (III) and (V) showed that arsenic (V) represented 76% of the dissolved arsenic in the source water. The method detection limit (MDL) for arsenic using ICP-MS was determined to be 0.1 ppb. Our matrix spiked recovery, spiked blank samples and refer­ence materials deviated only a few percentage points from the listed true values.
18

Physicochemical and textural properties of processed cheese spreads made with the addition of cheese base obtained from UF milk retentates

63%
Kycia K., Pluta A., Zmarlicki S.
Polish Journal of Food and Nutrition Sciences
|
2006
|
tom 15/56
|
nr Spec.Issue 1
The influence of the addition of cheese base on some physicochemical and textural properties of processed cheese spread was investigated. Cheese base was obtained from whole milk (3.2% fat) concentrated by UF (CF=4–5), inoculated with yoghurt starter culture and fermented at 44±1oC until its pH dropped down to 5.1–5.2. Cheese base was used for the production of processed cheese spread standardised to 55% of moisture and 55% of fat in dry solids. Five experimental processed cheeses were obtained containing 0 (control sample), 10, 30, 50 and 70% of cheese base in relation to the total cheese ingredients. The best processed cheese spreads were obtained when the addition of cheese base to the processed cheese was 30%. With such an addition of the cheese base the physicochemical, sensory and textural properties of the final product were similar to those of the control cheese. The results indicated that the addition of cheese base at the level of at least 50% tended to lower pH and protein content of spreads as well as unfavourably increase the hardness of the cheeses. It has been shown that the developed cheese base can successfully replace the young rennet cheese in processed cheese spread production.
19

Application of ultrafiltration and reverse osmosis to the treatment of the wastewater produced by the meat industry

63%
Bohdziewicz J., Sroka E., Korus I.
Polish Journal of Environmental Studies
|
2003
|
tom 12
|
nr 3
The meat industry is characterized by high water consumption. Since this wastewater is highly loaded, it should be thoroughly pre-treated prior to its discharge into receiving water. Our investigations revealed that a hybrid system of ultrafiltration and reverse osmosis is a promising purification method. Its application resulted in a 100% and 98.8% removal of phosphorus and nitrogen compounds, respectively. The efficiency of COD and BOD removal exceeded 99%.
20
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Comparison between stability constants of cadmium and lead complexes with humic substances of different molecular weight isolated from Baltic Sea water

63%
Grzybowski W.
Oceanologia
|
2000
|
tom 42
|
nr 4
The complexation of cadmium and lead with humic substances was studied using differential pulse anodic stripping voltammetry and a standard addition technique. The titration was done for humic substances of different molecular weight that had been isolated from seawater and subsequently redissolved in organic-free seawater. The different molecular weight fractions were obtained by ultrafiltration using 1000 D (Dalton), 5000 D and 10 000 D pore size filters. Comparison of the calculated stability constants suggests that the strengths of lead complexes in the analysed fractions are similar and that cadmium is complexed by the fraction smaller than 1000 D.
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