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Methods of protection and preservation of raw materials and food products — a case study

Author: Barbara Krzysztofik
Author: Tomasz Dróżdż
Author: Zygmunt Sobol
Author: Piotr Nawara
Author: Paulina Wrona
Date: 2015
Language: Polish

Production of raw materials and food products is often seasonal, which requires the useof various measures protecting against change, parameters that extend the food quality and safety. Moreover, raw materials of the food industry are often perishable. Biochemical processes, which cause losses up to 30%, take place in raw materials. The shelf life of raw materials and food products is considerably varied. The least perishable are raw materials which maintain properties of living organisms, e.g. vegetables, fruit, meat, eggs. Raw materials which have partially lost properties of living organisms but maintained natural properties, e.g. some diary, meat and grain products, have a longer shelf life. Food products, which as a result of various technological treatments change their structure and properties, e.g. canned food and concentrates have the longest shelf life. The main task behind food preservation is protection against perishing, microbacterial contamination, reduction of undesirable sensory changes and maintaining high nutritional value. The objective of this monograph is to discuss the methods and measures used for preservation and protection of raw materials and food products. The contents of this monograph have been derived from available literature concerning the discussed issue. The initial part of the paper includes a list of selected definitions and ideas,which are significant in understanding the issues described in further chapters of the paper. The fumdamental part of the monograph includes knowledge on the known and applied since the dawn of times as well as modern methods used for prolonging the shelf life and quality of raw materials and food products. The systematics of methods, their fundamental impact on a product, type ofthe applied chemical product were presented. Moreover, a number of examples of use of these methods as well as parameters for specific products were quoted. The materials included in the monograph are the source of information for students and food producers as well as consumers, which do not have enough knowledge to take a proper decision when purchasing processed food products. The last chapter of the monograph contains the collected, newest research results and the obtained results concerning the application of the selected methods of food preservation. Furthermore, the paper presents threats resulting from formation of acrylamide and methods of its reduction in the process of processing and production ofthe selected food products.

Key words: raw material, product, food, product shelf life, preservation methods!monographs/2015/monografia_Krzysztofik_i_in_2015.pdf

Copy available: Yes
Place: Kraków
Publisher: Polskie Towarzystwo Inżynierii Rolniczej
Publisher's URL:
Number of Pages: 159
ISBN: 978-83-64377-14-3

Modelling production space in the producer groups and comparative individual farms

Author: Jakub Sikora
Date: 2014
Language: English
Copy available: Yes
Place: Kraków
Publisher: Polskie Towarzystwo Inżynierii Rolniczej
Publisher's URL:
Number of Pages: 119
ISBN: 978-83-64377-12-9

Młodzież wiejska zagrożona wykluczeniem społecznym

Author: Magdalena Kowalska
Date: 2015
Language: Polish

Copy available: Yes
Place: Kraków
Publisher: Polskie Towarzystwo Inżynierii Rolniczej
Publisher's URL:
Number of Pages: 168
ISBN: 978-83-64377-10-5
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