The purpose of this study was to determine the impact of the pomace drying methods (freeze-drying and convection-drying) and their percentage (0–10%) on selected physicochemical properties of gluten-free bread. The contents of nutrients (protein, fiber, fat, ash, and carbohydrates), bioactive compounds, antioxidant properties, acidity, baking efficiency, and moisture of the obtained products were determined. Fortifying the bread with raspberry pomace resulted in a change in fiber content from 18.13% d. b. (control sample) up to 19.97% d. b. (10% of freeze-dried pomace), and a change in the fat and ash content in the bread from 5.74% and 2.83% d. b. (control sample) to 7.18% and 3.12% d. b. (10% of freeze-dried pomace). The content of carbohydrates decreased after adding raspberry pomace to the bread, from 65.71% d. b. (control sample) to 63.68% d. b. (5% of freeze-dried pomace). The research carried out also showed that the introduction of 10% freeze-dried raspberry pomace increased the total polyphenol content by 81.75% and the antioxidant properties defined by the ABTS method by 159.54% and by the DPPH method by 96.43% compared to the control bread. The introduction of pomace resulted in a significant reduction in the total baking loss, from 15.1% to 10.62%, and an increase in the total titratable acidity of the crumb, from 2.13 mL _NaOH/10 g d. b to 7.78 mL _NaOH/10 g d. b. Principal component analysis highlighted a marked effect of the drying method and content of raspberry pomace on the quality values of gluten-free bread. This research demonstrated that raspberry pomace can be a valuable source of fiber and bioactive substances in gluten-free bread.

The article presents a statistical analysis of daily kilometrages of vehicles operated by the selected transport company in the period of three consecutive years (2013-2015). Company vehicles have been divided into four categories depending on gross vehicle mass and the type of their intended...

One of the important factors affecting the technical condition of vehicles is driving style. This paper investigates the extent to which vehicle repair duration depends on different driving styles. Driving style was assessed based on average fuel consumption, which is an indicator of driving behavior. Three distinct driving styles were identified: mild, moderate, and aggressive, each characterized by different levels of average fuel consumption. The analyses were carried out on the basis of actual operating data of vehicles included in the fleet of one of the transport companies operating in the city of Lublin, Poland. The results of the study showed how vehicle repair time can be reduced by changing driving style from aggressive to mild, and can help answer the question of whether it is justified to increase drivers' competence in economical driving in order to improve vehicle reliability.

The aim of this study was to investigate the influence of concentration and temperature on the physical properties of selected industrial cleaning fluids, focusing on parameters relevant to the cleaning process, such as viscosity, shear stress, density, activation energy, and wettability. Four cleaning agents from the company Noyen were examined, including both concentrated products and their 10% aqueous solutions. The rheological properties of the fluids were evaluated using a rotational viscometer; density was measured with a pycnometer; surface tension and wettability were assessed using a goniometer; and activation energy was determined based on the Arrhenius equation. The results of the viscosity and shear stress tests indicated that all tested fluids exhibited Newtonian behaviour in both concentrated and diluted forms. Surface tension and wettability analysis showed good wetting properties for all tested fluids (contact angle <55°), although significant differences in wettability were observed depending on the type of surface and the specific fluid used.