Agnieszka Ciurzyńska

Dr. Agnieszka Ciurzyńska

Department of Food Engineering and Process Management, Institute of Food Sciences, Warsaw University of Life Sciences, SGGW, 159c Nowoursynowska St., 02-776 Warsaw, Poland
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Biography

Agnieszka Ciurzyńska's research interests include freeze-drying, osmotic dehydration, and the impact of these processes on changes in the physical properties of plant materials. She mainly deals with the effects of the pre-treatment conditions before the freeze-drying process and the drying parameters on the structure of the dried material and, thus, the physical properties of the lyophilizate. She also conducts research on the use of plant-derived hydrocolloids to obtain fruit gels fixed in the freeze-drying process.

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