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This study aimed to identify possibilities of controlling basic quality attributes (total soluble solids, organic acids, density, pH) and assessing the adulteration of natural dissociating solids with sucrose in apple juice produced from Malus domestica Borkh, var. Cortland, Idared, and Lobo (family Rosaceae Juss), using electrical parameters (conductivity Z, Y; capacity Cp, Cs) and the RCC equivalent electrical model. The feasibility of employing electrical parameters was established based on correlations between selected quality attributes of apple juices varying in sucrose contents in the extract TSSConc (0%, 15%, 20%, 25%, 30%) and their electrical parameters measured in a frequency range of 100 Hz to 100 kHz. The significant (p ≤ 0.01) correlations obtained between the selected physicochemical parameters of juice (TSSConc, OA) and electrical properties point to the feasibility of using them as an alternative quality assessment method to the reference methods (refractometric or potentiometric titration) used by the external supervising bodies. The electrical parameters (including Z100Hz and Y100Hz) measured in the RCC model can, in the future, aid the design of a simple tool for the quantitative determination of apple juice adulteration with sucrose. They also encourage further research of this electrical method as an alternative to traditional analytical methods for evaluating the authenticity or adulteration of commercial fruit juices with sucrose or other sweetening agents.
Joanna Banach; Ryszard Żywica. A Method of Evaluating Apple Juice Adulteration with Sucrose Based on Its Electrical Properties and RCC Model. Sustainability 2021, 13, 6716 .
AMA StyleJoanna Banach, Ryszard Żywica. A Method of Evaluating Apple Juice Adulteration with Sucrose Based on Its Electrical Properties and RCC Model. Sustainability. 2021; 13 (12):6716.
Chicago/Turabian StyleJoanna Banach; Ryszard Żywica. 2021. "A Method of Evaluating Apple Juice Adulteration with Sucrose Based on Its Electrical Properties and RCC Model." Sustainability 13, no. 12: 6716.
Grain of the highest hardness was produced from durum wheat grown without the use of growth regulator, at the lowest sowing density (350 seeds m-2) and nitrogen fertilization dose of 80 kg ha-1. The highest values L* and b* were determined in the grain of wheat cultivated without additional agrotechnical measures (growth regulator and nitrogen fertilization). Study results, supported by correlation analysis, indicated that high-quality grain with desired flour quality parameters (level of: FER ≈ 64%; FPS ≈ 98%; L* ≈ 92) can be produced from spring durum wheat grown without the growth regulator and at 80 kg·ha-1 nitrogen fertilization. Additionally, this variant of applied cultivation system can reduce costs of durum wheat production and contamination of the natural environment.
Joanna Katarzyna Banach; Katarzyna Majewska; Krystyna Żuk-Gołaszewska. Effect of cultivation system on quality changes in durum wheat grain and flour produced in North-Eastern Europe. PLOS ONE 2021, 16, e0236617 .
AMA StyleJoanna Katarzyna Banach, Katarzyna Majewska, Krystyna Żuk-Gołaszewska. Effect of cultivation system on quality changes in durum wheat grain and flour produced in North-Eastern Europe. PLOS ONE. 2021; 16 (1):e0236617.
Chicago/Turabian StyleJoanna Katarzyna Banach; Katarzyna Majewska; Krystyna Żuk-Gołaszewska. 2021. "Effect of cultivation system on quality changes in durum wheat grain and flour produced in North-Eastern Europe." PLOS ONE 16, no. 1: e0236617.
Entrepreneurs implementing the concept of sustainable development of meat production are highly interested in combining various red meat chilling systems with quality-improving techniques. Therefore, we analyzed the impact of high-voltage electrical stimulation (HVES) and selected chilling methods on changes in quality characteristics and weight loss of beef. We also studied energy consumption based on the heat balance of chilling chambers during the fast chilling of varying amounts of raw material. The HVES and the fast chilling method yielded positive economic (meat weight loss), technological (high quality, hot-boning), energetic (lower electricity consumption), and organizational effects (increased chilling speed, reducing of storage surfaces and expenditures for staff wages) compared to the slow and accelerated methods. Reaching the desired final temperature with an increased amount of chilled meat enabled a few-fold reduction in the total heat collected from the chambers and in meat weight loss. This allows recommending the above actions to be undertaken by entrepreneurs in the pursuit of sustainable meat production.
Joanna Katarzyna Banach; Ryszard Żywica; Paulius Matusevičius. VARIOUS METHODS OF CHILLING AND HIGH-VOLTAGE ELECTRICAL STIMULATION APPLIED IN SUSTAINABLE BEEF PRODUCTION SYSTEMS. 2020, 1 .
AMA StyleJoanna Katarzyna Banach, Ryszard Żywica, Paulius Matusevičius. VARIOUS METHODS OF CHILLING AND HIGH-VOLTAGE ELECTRICAL STIMULATION APPLIED IN SUSTAINABLE BEEF PRODUCTION SYSTEMS. . 2020; ():1.
Chicago/Turabian StyleJoanna Katarzyna Banach; Ryszard Żywica; Paulius Matusevičius. 2020. "VARIOUS METHODS OF CHILLING AND HIGH-VOLTAGE ELECTRICAL STIMULATION APPLIED IN SUSTAINABLE BEEF PRODUCTION SYSTEMS." , no. : 1.
Grain of the highest hardness was produced from durum wheat grown without the growth regulator, at the lowest sowing density (350 seeds m-2) and nitrogen fertilization dose of 80 kg ha-1. The highest values L* and b* were determined in the grain of wheat cultivated without additional agrotechnical measures (growth regulator and nitrogen fertilization). Study results, supported by correlation analysis, indicated that high-quality grain with desired flour quality parameters (extraction rate, granulation and lightness) can be produced from spring durum wheat grown without the growth regulator and at medium doses of nitrogen fertilization. Additionally, this variant of applied cultivation system can reduce costs of durum wheat production and contamination of the natural environment.
Joanna Katarzyna Banach; Katarzyna Majewska; Krystyna Żuk-Gołaszewska. Effect of cultivation system on quality changes in durum wheat grain and flour produced in North-Eastern Europe. 2020, 1 .
AMA StyleJoanna Katarzyna Banach, Katarzyna Majewska, Krystyna Żuk-Gołaszewska. Effect of cultivation system on quality changes in durum wheat grain and flour produced in North-Eastern Europe. . 2020; ():1.
Chicago/Turabian StyleJoanna Katarzyna Banach; Katarzyna Majewska; Krystyna Żuk-Gołaszewska. 2020. "Effect of cultivation system on quality changes in durum wheat grain and flour produced in North-Eastern Europe." , no. : 1.
The aim of the study was to analyse the influence of tenderising treatments applied to the carcasses of Polish Holstein-Friesian (PHF) bulls of Black-and-White variety on the process of meat tenderisation and to assess the role of collagen in this process. The research was carried out on m. longissimus thoracis et lumborum. The carcasses were subjected to high-voltage electrical stimulation (ES), conditioning (CD), and both treatments together (ES + CD). The carcasses which were only refrigerated were the control group. The content of collagen in meat, its solubility, the share of the polypeptide subunits α1(I)CB7 and α1(I)CB8 of type I collagen and α1(III)CB5 of type III collagen were also analysed. ES with and without CD significantly accelerated the meat tenderisation and increased collagen solubility. CD always caused the degradation of type I collagen subunits, especially the α1(I)CB7 subunit. However, CD had significantly lesser influence on the rate of meat tenderisation than ES.
B. Mikołajczak; E. Iwańska; A. Spychaj; B. Danyluk; M. Montowska; B. GRZEŚ; Joanna Katarzyna Banach; R. Żywica; E. Pospiech. An analysis of the influence of various tenderising treatments on the tenderness of meat from Polish Holstein-Friesian bulls and the course of changes in collagen. Meat Science 2019, 158, 107906 .
AMA StyleB. Mikołajczak, E. Iwańska, A. Spychaj, B. Danyluk, M. Montowska, B. GRZEŚ, Joanna Katarzyna Banach, R. Żywica, E. Pospiech. An analysis of the influence of various tenderising treatments on the tenderness of meat from Polish Holstein-Friesian bulls and the course of changes in collagen. Meat Science. 2019; 158 ():107906.
Chicago/Turabian StyleB. Mikołajczak; E. Iwańska; A. Spychaj; B. Danyluk; M. Montowska; B. GRZEŚ; Joanna Katarzyna Banach; R. Żywica; E. Pospiech. 2019. "An analysis of the influence of various tenderising treatments on the tenderness of meat from Polish Holstein-Friesian bulls and the course of changes in collagen." Meat Science 158, no. : 107906.
Ryszard Żywica; Joanna K. Banach. Mathematical correlations between selected quality attributes and electrical parameters of apple juice. Journal of Food Processing and Preservation 2019, 43, 1 .
AMA StyleRyszard Żywica, Joanna K. Banach. Mathematical correlations between selected quality attributes and electrical parameters of apple juice. Journal of Food Processing and Preservation. 2019; 43 (10):1.
Chicago/Turabian StyleRyszard Żywica; Joanna K. Banach. 2019. "Mathematical correlations between selected quality attributes and electrical parameters of apple juice." Journal of Food Processing and Preservation 43, no. 10: 1.
The aim of the research was to determine a correlation between the basic physicochemical quality parameters of musts from selected stone (plums, cherries) and pome (apples, pears) fruits and their electrical parameters—conductivity and capacitance ones. The results of the measurements and their statistical analysis showed strong correlations (p ≤ 0.01) between the Z (impedance) and Y (admittance) values measured at the frequency of 100 Hz and acidity values of pome and stone fruits as well as between their Z and pH values (p ≤ 0.05). High correlation coefficients (from − 0.765 to − 0.874) were also obtained between the Z and Y values and density and ash content as well as between Y and pH values (− 0.870) of the analyzed musts. They also showed strong correlations (p ≤ 0.01) between the Cs (series equivalent capacitance) and Cp (parallel equivalent capacitance) values measured at f = 100 Hz and pectin content and acidity as well as between Cp values measured at f = 100 kHz and f = 100 Hz (p ≤ 0.05) and contents of dry matter and ash, viscosity, and pH values of the studied musts. It was found that the results indicate the possibility of describing these correlations with mathematical equations, which in the future may form grounds for the development of a novel, rapid, and simple method for quality assessment of naturally cloudy juices, as an alternative to the standard methods.
Ryszard Żywica; Joanna K. Banach. Correlations between selected quality and electrical parameters of musts from stone and pome fruits. Journal of Food Measurement and Characterization 2019, 13, 1508 -1514.
AMA StyleRyszard Żywica, Joanna K. Banach. Correlations between selected quality and electrical parameters of musts from stone and pome fruits. Journal of Food Measurement and Characterization. 2019; 13 (2):1508-1514.
Chicago/Turabian StyleRyszard Żywica; Joanna K. Banach. 2019. "Correlations between selected quality and electrical parameters of musts from stone and pome fruits." Journal of Food Measurement and Characterization 13, no. 2: 1508-1514.
The study was aimed at determining the effect of electrical stimulation (ES) and shock method of chilling on beef pH, tenderness and losses of half-carcass weight. It was demonstrated that the use of treatments caused a rapid acceleration of the post mortem changes rate in heifers and cows half-carcasses meat. ES accelerated pH decline in bulls half-carcasses as well, however did not cause the differences in the ultimate pH. The treatments allowed to obtain 90 and 70% of heifers and cows half-carcasses, respectively, classified to the first commercial quality grade (meat pH from 5.5 to 5.7), whereas had no effect on bulls half-carcasses grade. The ES improved meat tenderness, which was demonstrated in approx. 50% reduction in shear force values and enabled to reduce half-carcasses weight losses. ES in combination with shock chilling might be used to improve the quality of beef and increase profitability of beef carcass production. The studies on determining the effect of the usage of own-construction devise for high-voltage electrical stimulation with subsequent shock chilling on selected quality attributes of beef from young bulls, heifers and cows carcasses indicated the possibility to improve a commercial quality grade and technological properties of meat originated from half-carcasses of Holstein-Friesian (dairy) cattle. The combination of these two treatments enables to obtain the technological and economical effects very important from practical point of view: acceleration of post mortem pH decline in meat tissue (without the risk of cold shortening), increased proportion of the highest grade beef half-carcasses (especially inmeat from heifers and cows), improved meat tenderness (about approx. 50%) and reduced half-carcasses weight losses during chilling. Moreover, the treatments can be a useful tool for improving the profitability of beef carcass production and meat quality, which will be beneficial for beef producers and consumers.
Joanna K. Banach; Monika Modzelewska-Kapituła; Konrad Wichman; Katarzyna Tkacz; Ryszard Żywica. Effects of electrical stimulation applied in combination with shock chilling method on selected quality attributes of beef from young bulls, heifers, and cows carcasses. Journal of Food Processing and Preservation 2018, 42, e13571 .
AMA StyleJoanna K. Banach, Monika Modzelewska-Kapituła, Konrad Wichman, Katarzyna Tkacz, Ryszard Żywica. Effects of electrical stimulation applied in combination with shock chilling method on selected quality attributes of beef from young bulls, heifers, and cows carcasses. Journal of Food Processing and Preservation. 2018; 42 (4):e13571.
Chicago/Turabian StyleJoanna K. Banach; Monika Modzelewska-Kapituła; Konrad Wichman; Katarzyna Tkacz; Ryszard Żywica. 2018. "Effects of electrical stimulation applied in combination with shock chilling method on selected quality attributes of beef from young bulls, heifers, and cows carcasses." Journal of Food Processing and Preservation 42, no. 4: e13571.
Ryszard Żywica; Monika Modzelewska-Kapituła; Joanna Katarzyna Banach; Katarzyna Tkacz. Linear correlation between pH value of stimulated beef and electrical current intensity. International Journal of Food Properties 2018, 21, 1386 -1394.
AMA StyleRyszard Żywica, Monika Modzelewska-Kapituła, Joanna Katarzyna Banach, Katarzyna Tkacz. Linear correlation between pH value of stimulated beef and electrical current intensity. International Journal of Food Properties. 2018; 21 (1):1386-1394.
Chicago/Turabian StyleRyszard Żywica; Monika Modzelewska-Kapituła; Joanna Katarzyna Banach; Katarzyna Tkacz. 2018. "Linear correlation between pH value of stimulated beef and electrical current intensity." International Journal of Food Properties 21, no. 1: 1386-1394.
Ryszard Żywica; Joanna K. Banach. Simple linear correlation between concentration and electrical properties of apple juice. Journal of Food Engineering 2015, 158, 8 -12.
AMA StyleRyszard Żywica, Joanna K. Banach. Simple linear correlation between concentration and electrical properties of apple juice. Journal of Food Engineering. 2015; 158 ():8-12.
Chicago/Turabian StyleRyszard Żywica; Joanna K. Banach. 2015. "Simple linear correlation between concentration and electrical properties of apple juice." Journal of Food Engineering 158, no. : 8-12.
Joanna K. Banach; Ryszard Żywica; Iwona Nieradko; Bogusław Staniewski. Studies on determination of mathematical relationships between rapeseed oil content and electrical properties of butter and fat mixes. Journal of Food Engineering 2012, 112, 346 -351.
AMA StyleJoanna K. Banach, Ryszard Żywica, Iwona Nieradko, Bogusław Staniewski. Studies on determination of mathematical relationships between rapeseed oil content and electrical properties of butter and fat mixes. Journal of Food Engineering. 2012; 112 (4):346-351.
Chicago/Turabian StyleJoanna K. Banach; Ryszard Żywica; Iwona Nieradko; Bogusław Staniewski. 2012. "Studies on determination of mathematical relationships between rapeseed oil content and electrical properties of butter and fat mixes." Journal of Food Engineering 112, no. 4: 346-351.
This manuscript presents results of a research aimed at conducting a statistical analysis of correlation between the percentage addition of water to milk and its electrical parameters, which are used to determine the degree of milk dilution and the level of milk adulteration with water. The results of milk conductivity parameters analysed in the study showed admittance and conductance to decrease systematically with water addition from ca. 10.8 to 7.8 mS. In contrast, impedance and resistance values were observed to increase from ca. 91 to 128 Ω. Results of the measurements of capacitance parameters showed that with an increasing content of distilled water in milk the value of equivalent parallel capacitance was decreasing from 1.4 to 0.65 μF. In turn, along with water content increasing to 15%, the value of equivalent series capacitance was increased from 212 to 237 μF. Still, at water content of milk exceeding 15%, the value of that parameter remained unchanged. The statistical analysis demonstrated a close linear correlation (0.989 ≤ r ≤ 0.998) between the percentage of water added to the milk and electrical parameters of impedance, resistance, admittance, conductance, as well as equivalent parallel capacitance of milk.
Joanna K. Banach; Ryszard Żywica; Jerzy Szpendowski; Katarzyna Kiełczewska. Possibilities of Using Electrical Parameters of Milk for Assessing its Adulteration with Water. International Journal of Food Properties 2012, 15, 274 -280.
AMA StyleJoanna K. Banach, Ryszard Żywica, Jerzy Szpendowski, Katarzyna Kiełczewska. Possibilities of Using Electrical Parameters of Milk for Assessing its Adulteration with Water. International Journal of Food Properties. 2012; 15 (2):274-280.
Chicago/Turabian StyleJoanna K. Banach; Ryszard Żywica; Jerzy Szpendowski; Katarzyna Kiełczewska. 2012. "Possibilities of Using Electrical Parameters of Milk for Assessing its Adulteration with Water." International Journal of Food Properties 15, no. 2: 274-280.
This manuscript presents outcomes of a study aimed at determining a correlation between milk fat content as the key indicator of raw milk quality and the conductance and capacitance properties of milk. The analysis of correlation and linear regression of fat content (F) in the function of changes in impedance (Z), admittance (Y), parallel equivalent capacitance (Cp) and series equivalent capacitance (Cs) of milk demonstrated that within a frequency range of 100 Hz to 100 kHz, correlations were observed that could be described with the following equation: y = ax ± b. The highest correlations (0.934 ⩽ r ⩽ 0.990; α = 0.006 – 0.000) were achieved between fat content of raw milk and values of the parallel equivalent capacitance (Cp). This means that the most accurate determination of fat content (F) of raw milk is feasible through the measurements of Cp and calculations based on mathematical equations, e.g. F = a × Cp + b. The correlations achieved in the measuring voltage frequency range of 100 Hz to 100 kHz encourage to continue investigations aimed at developing a rapid method for the assessment of fat content of raw milk based on measurements of electric parameters of conductance and capacitance.
Ryszard Żywica; Joanna K. Banach; Katarzyna Kiełczewska. An attempt of applying the electrical properties for the evaluation of milk fat content of raw milk. Journal of Food Engineering 2012, 111, 420 -424.
AMA StyleRyszard Żywica, Joanna K. Banach, Katarzyna Kiełczewska. An attempt of applying the electrical properties for the evaluation of milk fat content of raw milk. Journal of Food Engineering. 2012; 111 (2):420-424.
Chicago/Turabian StyleRyszard Żywica; Joanna K. Banach; Katarzyna Kiełczewska. 2012. "An attempt of applying the electrical properties for the evaluation of milk fat content of raw milk." Journal of Food Engineering 111, no. 2: 420-424.
The manuscript reports on results of a study aimed at determining electrical conductivity (impedance, resistance) of beef trimmed in various times after slaughter and subjected to electrical stimulation and freezing process as well as to attempt to determine a dependency between the results of measurements of particular parameters of the beef meat types examined. Statistically significant differences were demonstrated between impedance and resistance values of stimulated meat and those of non-stimulated meat. Significant differences were obtained between impedance and resistance values of stimulated and non-stimulated fresh meat and the respective values of those parameters in frozen-thawed meat as well. Muscles were trimmed 1, 24 and 72 h after slaughter and measurements were taken at frequencies of 100 Hz and 10 kHz. Results obtained and their statistical analysis indicate the possibility of applying measurements of impedance and resistance for the elaboration of rapid and inexpensive methods for discrimination of fresh and frozen-thawed meat as well as stimulated and non-stimulated meat. Also, they can be used for the elaboration of methods for determining the time of trimming of beef (stimulated and non-stimulated one) after slaughter of animals. In addition, they substantiate the advisability of further investigations into the use of electrical properties of meat for the elaboration of rapid and inexpensive methods of its identification and these for the evaluation of a degree of ripening of beef during storage.
Joanna K. Banach; Ryszard Żywica. The effect of electrical stimulation and freezing on electrical conductivity of beef trimmed at various times after slaughter. Journal of Food Engineering 2010, 100, 119 -124.
AMA StyleJoanna K. Banach, Ryszard Żywica. The effect of electrical stimulation and freezing on electrical conductivity of beef trimmed at various times after slaughter. Journal of Food Engineering. 2010; 100 (1):119-124.
Chicago/Turabian StyleJoanna K. Banach; Ryszard Żywica. 2010. "The effect of electrical stimulation and freezing on electrical conductivity of beef trimmed at various times after slaughter." Journal of Food Engineering 100, no. 1: 119-124.
The work aimed at determination of electric properties of wheat grain in dependence on its variety, moisture, geometrical features of kernels and applied current frequency. Wheat grain of 4 Polish winter varieties: Korweta, Juma, Mikon and Kobra from harvest 2001 were used as the material for study. Grain was sized into 3 fractions: (1) > 2,8mm, (2) 2,5–2,8mm, and (3) 2,2–2,5mm. Basic geometrical features were determined for not sorted grain (control sample) and its three fractions by the use of digital image analysis. Electric properties of grain (at 11% and 15% moisture content) have been performed with the Hewlett Packard 4263B meter. Measurements of impedance, resistance, admittance, conductance, as well as equivalent parallel capacitance and equivalent series capacitance were made. Obtained results were subjected to statistical analysis with the use of Statistica™ programme. Changes in electric properties of grain significantly depended on all of studied factors. Most of all significant correlations appeared between geometrical features and studied electric properties of grain of 15% moisture. Statistical analysis of the results proved significant linear correlations between electric properties of kernels and their length, perimeter and circularity coefficient RC2 at higher measurement frequencies.
Katarzyna Majewska; Joanna K. Banach; Ryszard Żywica; Ireneusz Białobrzewski. Influence of Variety, Moisture Content, Kernel Size and Applied Current Frequency on the Electric Properties of Wheat Grain. International Journal of Food Properties 2008, 11, 392 -406.
AMA StyleKatarzyna Majewska, Joanna K. Banach, Ryszard Żywica, Ireneusz Białobrzewski. Influence of Variety, Moisture Content, Kernel Size and Applied Current Frequency on the Electric Properties of Wheat Grain. International Journal of Food Properties. 2008; 11 (2):392-406.
Chicago/Turabian StyleKatarzyna Majewska; Joanna K. Banach; Ryszard Żywica; Ireneusz Białobrzewski. 2008. "Influence of Variety, Moisture Content, Kernel Size and Applied Current Frequency on the Electric Properties of Wheat Grain." International Journal of Food Properties 11, no. 2: 392-406.
Ryszard Żywica; Joanna Katarzyna Banach. Analysis of changes in electric current intensity during high voltage electrical stimulation in the aspect of predicting the pH value of beef. Journal of Food Engineering 2007, 81, 560 -565.
AMA StyleRyszard Żywica, Joanna Katarzyna Banach. Analysis of changes in electric current intensity during high voltage electrical stimulation in the aspect of predicting the pH value of beef. Journal of Food Engineering. 2007; 81 (3):560-565.
Chicago/Turabian StyleRyszard Żywica; Joanna Katarzyna Banach. 2007. "Analysis of changes in electric current intensity during high voltage electrical stimulation in the aspect of predicting the pH value of beef." Journal of Food Engineering 81, no. 3: 560-565.