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Joanna Cichowska-Bogusz
Department of Food Engineering and Process Management, Warsaw University of Life Sciences, 02-776 Warsaw, Poland

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Journal article
Published: 28 February 2020 in Molecules
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Apple slices of the Elise variety were previously osmo-dehydrated in erythritol, xylitol, and sucrose for 2 h. In some parts of the experiment, 30 min of ultrasound pre-treatment (US) were applied. Afterwards, fruit samples were dried by convective (CD), microwave-vacuum (VM), and a combined method (CD/VM, mix two of them). The main aim of the research was to characterize an impact of osmotic dehydration, sonication pre-treatment, and drying method on the physicochemical properties of the dried apples. The use of sugar alcohols (xylitol, erythritol) in the production of dried apples did not badly affect the taste of the obtained dried products; it enabled a noticeable cooling/refreshing effect felt in the mouth when consuming a snack, and enabled the production of dried snacks with lower calorific value. Polyol residues in the product were at a level that was safe for consumers. The most popular convective drying was long lasting, whereas the VM drying method allowed for the shortest drying time, amounting to 76 min; moreover, additional application of ultrasounds reduced this time to 36 min. The combined drying method allowed the total duration of the process to be reduced 2–4.5 times. Ultrasound applied during osmotic dehydration did not significantly affect attributes of the descriptive sensory analysis for the obtained dried apples. The best hygroscopic properties, ensuring the storage stability of the dried product, showed dried apples previously osmo-dehydrated in erythritol and sucrose solutions.

ACS Style

Joanna Cichowska-Bogusz; Adam Figiel; Angel Antonio Carbonell-Barrachina; Marta Pasławska; Dorota Witrowa-Rajchert. Physicochemical Properties of Dried Apple Slices: Impact of Osmo-Dehydration, Sonication, and Drying Methods. Molecules 2020, 25, 1078 .

AMA Style

Joanna Cichowska-Bogusz, Adam Figiel, Angel Antonio Carbonell-Barrachina, Marta Pasławska, Dorota Witrowa-Rajchert. Physicochemical Properties of Dried Apple Slices: Impact of Osmo-Dehydration, Sonication, and Drying Methods. Molecules. 2020; 25 (5):1078.

Chicago/Turabian Style

Joanna Cichowska-Bogusz; Adam Figiel; Angel Antonio Carbonell-Barrachina; Marta Pasławska; Dorota Witrowa-Rajchert. 2020. "Physicochemical Properties of Dried Apple Slices: Impact of Osmo-Dehydration, Sonication, and Drying Methods." Molecules 25, no. 5: 1078.

Journal article
Published: 09 November 2019 in International Journal of Food Engineering
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The aim of this study was to investigate the effects of pre-treatment in ethanol solution carried out in variable time with and without ultrasound (US) assistance on convective drying kinetics, total phenolic content (TPC) and hygroscopicity of an apple. The drying time after immersion in ethanol solution was shorter up to 13.4 (without US) and 18.3 % (with US) in comparison to intact slices. The most appropriate model that described kinetics of drying was the one proposed by Sledz et al. Drying of the untreated apple resulted in a decrease of the TPC by 18 %, compared with raw apples and the pre-treatment led to further losses. The tissue after ethanol pre-treatment was less hygroscopic, which proves the possibility to maintain a characteristic texture of the dried apple with prolonged storage stability. The best quality of dried apples was obtained after 1 min of ethanolic pre-treatment with US.

ACS Style

Joanna Zubernik; Magdalena Dadan; Joanna Cichowska; Dorota Witrowa-Rajchert. The Impact of the Pre-Treatment in Ethanol Solution on the Drying Kinetics and Selected Properties of Convective Dried Apples. International Journal of Food Engineering 2019, 16, 1 .

AMA Style

Joanna Zubernik, Magdalena Dadan, Joanna Cichowska, Dorota Witrowa-Rajchert. The Impact of the Pre-Treatment in Ethanol Solution on the Drying Kinetics and Selected Properties of Convective Dried Apples. International Journal of Food Engineering. 2019; 16 (1-2):1.

Chicago/Turabian Style

Joanna Zubernik; Magdalena Dadan; Joanna Cichowska; Dorota Witrowa-Rajchert. 2019. "The Impact of the Pre-Treatment in Ethanol Solution on the Drying Kinetics and Selected Properties of Convective Dried Apples." International Journal of Food Engineering 16, no. 1-2: 1.

Journal article
Published: 11 October 2019 in Periodica Polytechnica Chemical Engineering
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The following study aims to evaluate the changes in profile of selected sugars and content of polyols in the apple tissue after osmotic dehydration. What makes this research innovative is the use, in the osmotic pre-treatment, of solutions which have hitherto not been commonly used in fruit processing by researchers worldwide. Selected substances from the polyols group (erythritol, xylitol, and maltitol) were used as osmotic agents in 30 % concentrated solutions. The ideal osmotic pressure, as well as efficiency of the process, was calculated, and these parameters were the highest in the case of erythritol. It was confirmed that type of osmotic solution and time of the process have significant influence on discussed parameters. Osmotic dehydration in polyols solutions resulted in increasing the content of these compounds during the process and minor changes in sugars profile of apple tissue. Color changes caused by pre-treatment were small, but still they could be noticed by an inexperienced observer.

ACS Style

Joanna Cichowska-Bogusz; Łukasz Woźniak; Adam Figiel; Dorota Witrowa-Rajchert. The Influence of Osmotic Dehydration in Polyols Solutions on Sugar Profiles and Color Changes of Apple Tissue. Periodica Polytechnica Chemical Engineering 2019, 64, 530 -538.

AMA Style

Joanna Cichowska-Bogusz, Łukasz Woźniak, Adam Figiel, Dorota Witrowa-Rajchert. The Influence of Osmotic Dehydration in Polyols Solutions on Sugar Profiles and Color Changes of Apple Tissue. Periodica Polytechnica Chemical Engineering. 2019; 64 (4):530-538.

Chicago/Turabian Style

Joanna Cichowska-Bogusz; Łukasz Woźniak; Adam Figiel; Dorota Witrowa-Rajchert. 2019. "The Influence of Osmotic Dehydration in Polyols Solutions on Sugar Profiles and Color Changes of Apple Tissue." Periodica Polytechnica Chemical Engineering 64, no. 4: 530-538.

Journal article
Published: 21 September 2019 in Molecules
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The aim of this work was to analyse the effect of ultrasound-assisted osmotic dehydration of apples v. Elise on mass transfer parameters, water activity, and colour changes. Ultrasound treatment was performed at a frequency of 21 kHz with a temperature of 40 °C for 30–180 min using four osmotic solutions: 30% concentrated syrups of erythritol, xylitol, maltitol, and dihydroxyacetone (DHA). The efficiency of the used solutes from the polyol groups was compared to reference dehydration in 50% concentrated sucrose solution. Peleg’s model was used to fit experimental data. Erythritol, xylitol, and DHA solutions showed similar efficiency to sucrose and good water removal properties in compared values of true water loss. The application of ultrasound by two methods was in most cases unnoticeable and weaker than was expected. On the other hand, sonication by the continuous method allowed for a significant reduction in water activity in apple tissue in all tested solutions.

ACS Style

Joanna Cichowska; Dorota Witrowa-Rajchert; Lidia Stasiak-Różańska; Adam Figiel. Ultrasound-Assisted Osmotic Dehydration of Apples in Polyols and Dihydroxyacetone (DHA) Solutions. Molecules 2019, 24, 3429 .

AMA Style

Joanna Cichowska, Dorota Witrowa-Rajchert, Lidia Stasiak-Różańska, Adam Figiel. Ultrasound-Assisted Osmotic Dehydration of Apples in Polyols and Dihydroxyacetone (DHA) Solutions. Molecules. 2019; 24 (19):3429.

Chicago/Turabian Style

Joanna Cichowska; Dorota Witrowa-Rajchert; Lidia Stasiak-Różańska; Adam Figiel. 2019. "Ultrasound-Assisted Osmotic Dehydration of Apples in Polyols and Dihydroxyacetone (DHA) Solutions." Molecules 24, no. 19: 3429.

Journal article
Published: 09 January 2019 in Foods
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The purpose of this paper is twofold: on the one hand, we verify effectiveness of alternatives solutes to sucrose solution as osmotic agents, while on the other hand we intend to analyze modeling transfer parameters, using different models. There has also been proposed a new mass transfer parameter—true water loss, which includes actual solid gain during the process. Additional consideration of a new ratio (Cichowska et al. Ratio) can be useful for better interpretation of osmotic dehydration (OD) in terms of practical applications. Apples v. Elise were dipped into 30% concentrated solutions of erythritol, xylitol, maltitol, and dihydroxyacetone (DHA) to remove some water from the tissue. To evaluate the efficiency of these solutes, 50% concentrated sucrose solution was used as a control. All of the tested osmotic agent, except maltitol, were effective in the process as evidenced by high values in the true water loss parameter. Solutions of erythritol and xylitol in 30% concentrate could be an alternative to sucrose in the process of osmotic dehydration. Peleg’s, Kelvin–Voigt, and Burgers models could fit well with the experimental data. modeling of mass transfer parameters, using Peleg’s model can be satisfactorily supplemented by Kelvin–Voigt and Burgers model for better prediction of OD within the particular periods of the process.

ACS Style

Joanna Cichowska; Adam Figiel; Lidia Stasiak-Różańska; Dorota Witrowa-Rajchert. Modeling of Osmotic Dehydration of Apples in Sugar Alcohols and Dihydroxyacetone (DHA) Solutions. Foods 2019, 8, 20 .

AMA Style

Joanna Cichowska, Adam Figiel, Lidia Stasiak-Różańska, Dorota Witrowa-Rajchert. Modeling of Osmotic Dehydration of Apples in Sugar Alcohols and Dihydroxyacetone (DHA) Solutions. Foods. 2019; 8 (1):20.

Chicago/Turabian Style

Joanna Cichowska; Adam Figiel; Lidia Stasiak-Różańska; Dorota Witrowa-Rajchert. 2019. "Modeling of Osmotic Dehydration of Apples in Sugar Alcohols and Dihydroxyacetone (DHA) Solutions." Foods 8, no. 1: 20.

Journal article
Published: 01 June 2018 in Zeszyty Problemowe Postępów Nauk Rolniczych
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ACS Style

Jakub Czyżewski; Joanna Cichowska; Artur Wiktor; Dorota Witrowa-Rajchert; Joanna Żubernik. Wpływ niekonwencjonalnych metod obróbki wstępnej oraz wybranych krioprotektantów na jakości zamrażanej marchwi. Zeszyty Problemowe Postępów Nauk Rolniczych 2018, 13 -24.

AMA Style

Jakub Czyżewski, Joanna Cichowska, Artur Wiktor, Dorota Witrowa-Rajchert, Joanna Żubernik. Wpływ niekonwencjonalnych metod obróbki wstępnej oraz wybranych krioprotektantów na jakości zamrażanej marchwi. Zeszyty Problemowe Postępów Nauk Rolniczych. 2018; (593):13-24.

Chicago/Turabian Style

Jakub Czyżewski; Joanna Cichowska; Artur Wiktor; Dorota Witrowa-Rajchert; Joanna Żubernik. 2018. "Wpływ niekonwencjonalnych metod obróbki wstępnej oraz wybranych krioprotektantów na jakości zamrażanej marchwi." Zeszyty Problemowe Postępów Nauk Rolniczych , no. 593: 13-24.

Original paper
Published: 18 May 2018 in European Food Research and Technology
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Braeburn variety was subjected to the process of osmotic dehydration in sucrose solution with addition of chokeberry juice concentrate. After drying by two different methods (convective- and freeze-drying), apples were stored in three different temperatures (25, 35 and 45 °C) for a period of 12 months. The aim of the study was to determine selected physical and chemical changes after storage time in each group and to show benefits of the pre-treatment use. Mass changes, water content, water activity and total colour difference ΔE, as well as anthocyanins and polyphenols content in stored dried apples were marked. It was considered that different storage conditions were statistically significant and influenced on level of changes. Storage in medium temperature (35 °C) proved to be the best efficient in terms of the lowermost values of water activity, small mass changes, as well as the smallest colour changes. Addition of chokeberry juice concentrate resulted in a significant increase of polyphenol content in dried apples. Although they were stored for a long time at different conditions, polyphenol compounds were still substantial amounts in the apple samples.

ACS Style

Joanna Cichowska; Kinga Samborska; Hanna Kowalska. Influence of chokeberry juice concentrate used as osmotic solution on the quality of differently dried apples during storage. European Food Research and Technology 2018, 244, 1773 -1782.

AMA Style

Joanna Cichowska, Kinga Samborska, Hanna Kowalska. Influence of chokeberry juice concentrate used as osmotic solution on the quality of differently dried apples during storage. European Food Research and Technology. 2018; 244 (10):1773-1782.

Chicago/Turabian Style

Joanna Cichowska; Kinga Samborska; Hanna Kowalska. 2018. "Influence of chokeberry juice concentrate used as osmotic solution on the quality of differently dried apples during storage." European Food Research and Technology 244, no. 10: 1773-1782.

Journal article
Published: 17 February 2018 in Molecules
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The present study aimed to evaluate the influence of selected compounds from the polyol group, as well as other saccharides, on the osmotic dehydration process of apples. The following alternative solutions were examined: erythritol, xylitol, maltitol, inulin and oligofructose. Efficiency of the osmotic dehydration process was evaluated based on the kinetics of the process, and through comparison of the results obtained during the application of a sucrose solution. This innovative research utilizes alternative solutions in osmotic pretreatment, which until now, have not been commonly used in fruit processing by researchers worldwide. Results indicate that erythritol and xylitol show stronger or similar efficiency to sucrose; however, the use of inulin, as well as oligofructose, was not satisfactory due to the insufficient, small osmotic driving forces of the process, and the low values of mass transfer parameters.

ACS Style

Joanna Cichowska; Joanna Zubernik; Jakub Czyzewski; Hanna Kowalska; Dorota Witrowa-Rajchert. Efficiency of Osmotic Dehydration of Apples in Polyols Solutions. Molecules 2018, 23, 446 .

AMA Style

Joanna Cichowska, Joanna Zubernik, Jakub Czyzewski, Hanna Kowalska, Dorota Witrowa-Rajchert. Efficiency of Osmotic Dehydration of Apples in Polyols Solutions. Molecules. 2018; 23 (2):446.

Chicago/Turabian Style

Joanna Cichowska; Joanna Zubernik; Jakub Czyzewski; Hanna Kowalska; Dorota Witrowa-Rajchert. 2018. "Efficiency of Osmotic Dehydration of Apples in Polyols Solutions." Molecules 23, no. 2: 446.

Journal article
Published: 19 January 2018 in International Journal of Food Engineering
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The cylinders of apples cv.Braeburnwere subjected to osmotic dehydration in a sucrose solution with the addition of chokeberry juice concentrate. After osmotic pre-treatment the pieces of apples were dried by two methods: freeze-drying and air-drying. The storage results of dried apples at temperature 25–45 °C for 7 and 12 months were satisfactory. Mass changes were very minor. During storage dried apples obtained by both methods exhibited microbiological stability even after 7 and 12 months of storage, due to the fact that the water activity did not exceed the value of 0.4. Under the influence of the technological processes application, as well as storage conditions, appearance changes in the samples occurred. Higher temperature of storage had an increase impact in colour changes of control samples (without osmotic pre-treatment) and also osmotically dehydrated into sucrose solution, mainly in the case of samples which had dried using freeze-drying. Previously immersed in chokeberry juice concentrate, dried apples had colour changes comes from colour of solution.

ACS Style

Joanna Cichowska; Hanna Kowalska. Effect of Osmotic Pre-treatment and Temperature Storage Conditions on Water Activity and Colour of Dried Apple. International Journal of Food Engineering 2018, 14, 1 .

AMA Style

Joanna Cichowska, Hanna Kowalska. Effect of Osmotic Pre-treatment and Temperature Storage Conditions on Water Activity and Colour of Dried Apple. International Journal of Food Engineering. 2018; 14 (2):1.

Chicago/Turabian Style

Joanna Cichowska; Hanna Kowalska. 2018. "Effect of Osmotic Pre-treatment and Temperature Storage Conditions on Water Activity and Colour of Dried Apple." International Journal of Food Engineering 14, no. 2: 1.

Journal article
Published: 01 January 2018 in International Agrophysics
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The aim of this work was to investigate the effects of osmotic dehydration conditions on the properties of osmotically pre-treated dried apples. The scope of research included analysing the most important mass exchange coefficients,i.e.water loss, solid gain, reduced water content and water activity, as well as colour changes of the obtained dried product. In the study, apples were osmotically dehydrated in one of two 60% solutions: sucrose or sucrose with an addition of chokeberry juice concentrate, for 30 and 120 min, in temperatures of 40 and 60°C. Ultrasound was also used during the first 30 min of the dehydration process. After osmotic pre-treatment, apples were subjected to innovative convective drying with the puffing effect, and to freeze-drying. Temperature and dehydration time increased the effectiveness of mass exchange during osmotic dehydration. The addition of chokeberry juice concentrate to standard sucrose solution and the use of ultrasound did not change the value of solid gain and reduced water content. Water activity of the dried apple tissue was not significantly changed after osmotic dehydration, while changes in colour were significant.

ACS Style

Agnieszka Ciurzyńska; Joanna Cichowska; Hanna Kowalska; Kinga Czajkowska; Andrzej Lenart. Osmotic dehydration of Braeburn variety apples in the production of sustainable food products. International Agrophysics 2018, 32, 141 -146.

AMA Style

Agnieszka Ciurzyńska, Joanna Cichowska, Hanna Kowalska, Kinga Czajkowska, Andrzej Lenart. Osmotic dehydration of Braeburn variety apples in the production of sustainable food products. International Agrophysics. 2018; 32 (1):141-146.

Chicago/Turabian Style

Agnieszka Ciurzyńska; Joanna Cichowska; Hanna Kowalska; Kinga Czajkowska; Andrzej Lenart. 2018. "Osmotic dehydration of Braeburn variety apples in the production of sustainable food products." International Agrophysics 32, no. 1: 141-146.

Journal article
Published: 01 November 2017 in LWT - Food Science and Technology
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ACS Style

Hanna Kowalska; Agata Marzec; Jolanta Kowalska; Agnieszka Ciurzyńska; Kinga Czajkowska; Joanna Cichowska; Katarzyna Rybak; Andrzej Lenart. Osmotic dehydration of Honeoye strawberries in solutions enriched with natural bioactive molecules. LWT - Food Science and Technology 2017, 85, 500 -505.

AMA Style

Hanna Kowalska, Agata Marzec, Jolanta Kowalska, Agnieszka Ciurzyńska, Kinga Czajkowska, Joanna Cichowska, Katarzyna Rybak, Andrzej Lenart. Osmotic dehydration of Honeoye strawberries in solutions enriched with natural bioactive molecules. LWT - Food Science and Technology. 2017; 85 ():500-505.

Chicago/Turabian Style

Hanna Kowalska; Agata Marzec; Jolanta Kowalska; Agnieszka Ciurzyńska; Kinga Czajkowska; Joanna Cichowska; Katarzyna Rybak; Andrzej Lenart. 2017. "Osmotic dehydration of Honeoye strawberries in solutions enriched with natural bioactive molecules." LWT - Food Science and Technology 85, no. : 500-505.

Journal article
Published: 01 September 2017 in Trends in Food Science & Technology
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ACS Style

Hanna Kowalska; Kinga Czajkowska; Joanna Cichowska; Andrzej Lenart. What's new in biopotential of fruit and vegetable by-products applied in the food processing industry. Trends in Food Science & Technology 2017, 67, 150 -159.

AMA Style

Hanna Kowalska, Kinga Czajkowska, Joanna Cichowska, Andrzej Lenart. What's new in biopotential of fruit and vegetable by-products applied in the food processing industry. Trends in Food Science & Technology. 2017; 67 ():150-159.

Chicago/Turabian Style

Hanna Kowalska; Kinga Czajkowska; Joanna Cichowska; Andrzej Lenart. 2017. "What's new in biopotential of fruit and vegetable by-products applied in the food processing industry." Trends in Food Science & Technology 67, no. : 150-159.