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Preface

 According to the long-term plan accepted by the Editorial Board, in the last days of December 2008, we present to our readers the 17* issue of Polish Journal of Commodity Science. We assumed that the new trends in commodity science would be the leading motive of this issue. We continue the attempts to widen the group of our readers and also in the current issue present some papers in English. As before, each article contains extensive summaries both in Polish and English. The summaries of all the papers are available at our webpage http://www.tpj .pr.radom.pl. The series of 11 papers is opened by the Swiderski's work on estimation of risk in quality management. The risk management should take place on the stages of design, production and purchase. The risk estimation should cover technological, cost, term and personnel areas. In the work most attention was paid to the application of neural modeling in risk estimation in quality management. In the consecutive paper Sikora and Nowicki compared compulsory and non-compulsory quality and food safety management systems in the European Community. It was observed that the reliability of the HACCP systems was diversed. Authors observe that HACCP requirements give wide latitude in the interpretation of its seven rules. Also, they suggest that there is a necessity to define unified requirements and guidelines that could be used for equal­izing of the level and reliability of food safety management system implementation. Halagarda paper is devoted to design of new food products. Author presents only those elements of new product design that were possible to carry out in laboratory conditions, that is: selection and development of recipe, sensory analysis, microbiological tests, HACCP ex­amination and marketing plan study. These issues were exemplified by the project of dressing. The consecutive paper, by Krejpcio et al. concerns the influence of technological processes on in vitro availability of minerals from lupine grain. It was observed that the release of magnesium was effected by the presence of shell. It was found that the release of Mg was significantly lower from dehulled lupin grains vs. whole grains preparation. Fermentation followed by extrusion processing, led to a significant increase of the release of Ca and Fe from lupine grains preparations. It was also observed that extrusion and fermentation followed by extrusion diminished the degree of Cu release from lupine grains. The sensory quality of juices, determined by such parameters as color, taste and smell is, together with price and nutritive value influences purchasing decisions of consumers. The analysis of sensory quality of orange juice during storage under various temperature conditions is described in the paper by Klimczak and Małecka. In the paper the quality of 2 popular in Poland brands was compared. It was observed that the sensory quality of juices stored in 18°C for 12 months was comparable to the quality of the same juices stored in 28°C for 2 months. It was also noticed that juices stored in 38°C for 2 months revealed serious sensory defect. Deficiencies of mineral substances in human diet can be replenished in two ways: by sup­plementation and fortification. Śmigielska, Białas and Lewandowicz analyze fortification of food products with iron ions. Modified starch was applied as the support of these ions. The results on ketchups modified with iron ions are presented. The effect of iron ions on the past­ing characteristics of starch, viscosity and texture of ketchups was assessed. It was registered that the presence of iron ions significantly influenced the pasting characteristics of natural and modified starches. The increase of pasting temperature and decrease of viscosity were ob­served within the whole range of measurement. The least significant changes were noted in the case of acetylated distarch adipate. Production of food concentrates is a popular tendency on the food market. In the overview part of the paper by Chudy, Pikul and Kowalska advantages and disadvantages of concentrated food are discussed. In the experimental Authors present the results of research on qual­ity changes of milk-egg powder during storage. It was observed that the milk-egg powder kept its good sensory properties during the 1 year storage. On the other hand, intense changes of physical-chemical and chemical properties of the product were noticed. In the consecutive paper Kubera and Kawecki analyzed the notion of intelligent package. In many studies one can find the classical taxonomy of package: packages with temperature sensors and packages with atmosphere content analyzers. Authors emphasize that one should also take into consideration packages with electronic systems to continuous monitoring of product as well as the atmosphere inside the package changes. These systems should allow the communication with the magazines supervisor or the product user. Provision of high quality of vegetable oils during their storage requires determination of factors limiting the influence of oxygen and light reaching the oil through the package. In the next paper Smyk presents the analysis of qualitative package parameters on the physical chemical and sensory properties of vegetable oils stored. The results of experiments on the effect oxygen dissolved in oil and transparency of the package used on the quality of Borage oil in model systems were presented. The traditional products from Warmia and Mazury region are the subject of the next work by Batyk and Smoczyńska. The advantages of traditional products for promotion of the region were described. The system of protection of regional products was discussed and the products from Warmia and Mazury written into the List of Traditional Products were identified. There were also presented action that were taken to popularze traditional products. In the last paper of this issue Sułek, Klimaszewska and Wasilewski present their research on designing new household chemistry products containing cenosphere as abrasive. Cenosphere is a waste arising in power plants. Authors studied the influence of the surfactant concentration on features of cleansing milks containing cenosphere. Selected physical-chemical, sensory and usable properties of the products were tested. It was observed that the efficiency in removing dirt by the milks prepared was a nonlinear function of the nonionic surfactant concentration. It was also proved that the new milks revealed satisfactory efficiency of appli­cation and dispersion over ceramic surfaces. The 17th issue of our quarterly is closed by the TPJ Announcements. One can find there a relation from 4th International Conference on Commodity Science organized every two years by the Faculty of Economics, Technical University of Radom.

 I wish you a nice reading
 Prof, drhab. inż. Ryszard Zieliński
 Editor of TPJ

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