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PREFACE

 

 

 

According to the long-term plan accepted by the Editorial Board, in the first days of October 2017 we present to our readers the 53rd   issue of the Polish Journal of Commodity Science. Continuing the efforts to widen the group of our readers all the papers are published in English. We would like to remind that now, only papers written in English are accepted by the editors. As before, each paper contains a wide summary in Polish and English. The summaries in both language versions of all the works published one can find on our web page http://www.tpj.uniwersytetradom.pl. Moreover, at the web page an open-access to all the papers published up to 2016 is offered. The series of 15 papers in the current issue of our quarterly is opened with work by Janiszewski on the quality of credit portfolio. Author analysed the non-performing loans ratio of aggregated household, consumers and mortgage credits portfolios in the Polish banking system and compared the numerical results with macro forecast prepared by regulatory institutions. The analysis confirmed the usability of the ratio as the determinant of portfolio quality. The consecutive work by Niewczas-Dobrowolska deals with factors influencing the behavior of consumers and their attitudes towards novelty in the food market. By distinguishing certain characteristics of consumers behavior, they can be grouped into certain types. The paper presents the results of questionnaire surveys conducted among students of three Polish universities. It was found that students were characterized by a low food neophobia. In the next article Żywica et al. discuss the role of technical possibilities and technology in ensuring food safety. It was emphasized that food quality could be created through the application of appropriate technical equipment of acquisition of plant and animal raw materials and  various food-preservation techniques using low and high temperatures. Authors also point out technological factors that can reduce the quality of food. An important determinant of food safety is information on the dangers of microbial contamination. Tichoniuk discusses the fast-growing alternatives of detecting this group of food contaminants, based on sensor techniques for assessing changes in the electrical properties of the environment in which microbes grow. These techniques employ sensors to detect the presence of microorganisms or their metabolic products, and nucleic acid hybridization biosensors that recognize pathogen-specific sequences. The article presents the capabilities of a certain biosensor belonging to the latter group. In the next paper Palka and Kaczmarek discuss the results of research on quality evaluation of strawberry sorbet available on the Polish market. The results of physicochemical tests and sensory evaluation were presented. A great diversity of examined sorbets in terms of physicochemical and organoleptic characteristics was observed. Tea is one of the most widely consumed beverages in the world. The aim of the next work is to evaluate the quality of black tea on the basis of measurements of its hygroscopic properties. Using the static method, Ruszkowska and Dmowski found that tea from Indonesia and Sri Lanka were characterized by a higher storage stability, which is probably due to differences in the surface microstructure of the tea from the region and the drying process parameters. Krochmal-Marczak et al. present the results of research on the culinary characteristics of several potato cultivars farmed in the ecological system. It was found that the tubers of these potatoes had a very good sensory characteristics and resistance to darkening of raw and boiled pulp. It was also shown that storage of tubers contributed to the deterioration of sensory characteristics and increased the tendency for overcooking and darkening of raw and boiled tubers. In the consecutive paper, Knot and Kędzior discuss the issue of acceptance of innovative confectionery products by consumers. The influence of past consumer experiences on the ability to accept non-typical food products was investigated. The authors separated two groups of consumers: those with untypical culinary experiences and those without such experiences. It was found that the first group of people more likely accepted innovative confectionery products tested during the research. The next two papers are devoted to food sustainability. In the first one, Pakhomova and Tkachenko discuss the impact of the type of packaging used on preserving the quality of stored products. The impact of different packaging on product quality assurance was investigated in the case study of different packaging for new wafers. On the basis of the tests performed, the possibility of predicting the products durability was proposed. The second one deals with assessment of the degree of fish spoilage in packaging. Cierpiszewski, Tichoniuk and Radomska present the results of their research on the possibility of using an innovative solution in the form of a new chemical indicator, whose task is to continuously monitor the freshness of packaged fish. As a result of the research, the activity of developed fish freshness index was correlated with the sensory properties of the stored products and the degree of their microbial contamination. Kurp et al. present their research on the quality of ketchup available in retail stores. The paper presents the results of measurements of various physico-chemical indicators and sensory evaluation of ketchup. It was shown that the test ketchups differed in terms of sensory indices, color and its parameters, water content, lycopene content and total carotenoids. The subject of research by Żak et al. is the issue of quality and authenticity of honey. The honey color was investigated by sensory evaluation and application of Minolta Chromameter reflective spectrometry. In addition, the background effect (white, gray, black) on the accuracy of the measured results was assessed. Based on the analysis of 24 samples of Polish honey of different botanical origin, it was found that the different types of honey differ significantly in color. The next two papers concern the evaluation of selected quality attributes of cosmetic products. In the first one, Turek discusses the possibility of using cosmetic cream color modification in creating positive reception of product quality. The results of a consumer experiment in which the creams were first subjected to sensory evaluation and then the lowest rated products were changed to match the color of the highest rated products are presented. It turned out that creams modified in this way received higher sensory scores. In the second one, Kamińska and Zieliński present their research results on rheological and cosmetic properties of cosmetic gels with different content of aloe vera juice. It was observed that rheologically tested gels with aloe vera juice exhibited the properties of pseudoplastic systems. It was found that the addition of aloe vera juice to cosmetic gels led to an improvement in some sensory parameters of gels such as the spreadability and the degree of skin smoothening. Also an increase in the value of corneometric and tewammetric indicators was observed. In the last paper Wolak and Zając present the results of operational research on engine oils. The authors determined changes in dynamic viscosity of engine oils occurring during the actual operation of internal combustion engines. It was found that the results obtained could be helpful in making rational decisions regarding the life of used engine oils. The 53rd issue of the quarterly is closed by the column „TPJ Announcements”. One can find there information on the conference on commodity science to be held in Radom, 11-13 June 2018. 


I wish you a nice reading

PJCS Editor Prof. dr hab. inż. Ryszard Zieliński

 

 

 

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