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Dr. Magdalena Dadan
Warsaw University of Life Sciences

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0 Emerging Technologies
0 Food Engineering
0 Food Processing
0 Ultrasound
0 Drying and Dehydration of Food

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Ultrasound
Food Processing
Pulsed electric fields

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Journal article
Published: 20 August 2021 in Foods
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The aim of this work was to compare selected physicochemical properties of air dried ‘Golden Delicious’ apples, pretreated either by high-pressure processing (HPP), ultrasound (US) or pulsed electric field (PEF). Following parameters of pretreatment were used: HPP–400 MPa for 15 min, US–21 kHz, 180 W for 45 min, PEF–1 kV/cm, 3.5 kJ/kg. The quality of materials was evaluated by their rehydration properties, hygroscopicity, color and total phenolic content. To compare the effectiveness of the utilized methods, determined properties were expressed as relative comparison values against the reference sample obtained without any pretreatment in the same conditions. The performed research demonstrated that properties can be shaped by the application of proper pretreatment methods. For instance, PEF was shown to be the best method for improving water uptake during rehydration, whereas HPP was the most effective in decreasing hygroscopic properties in comparison with untreated dried apples. Among the investigated methods, HPP resulted in the deepest browning and thus total color difference, while the effects of US and PEF were comparable. For all pretreated dried apples, the total phenolic content was lower when compared with reference material, though the smallest drop was found in sonicated samples.

ACS Style

Artur Wiktor; Aleš Landfeld; Aleksandra Matys; Pavla Novotná; Magdalena Dadan; Eliška Kováříková; Malgorzata Nowacka; Martin Mulenko; Dorota Witrowa-Rajchert; Jan Strohalm; Milan Houška. Selected Quality Parameters of Air-Dried Apples Pretreated by High Pressure, Ultrasounds and Pulsed Electric Field—A Comparison Study. Foods 2021, 10, 1943 .

AMA Style

Artur Wiktor, Aleš Landfeld, Aleksandra Matys, Pavla Novotná, Magdalena Dadan, Eliška Kováříková, Malgorzata Nowacka, Martin Mulenko, Dorota Witrowa-Rajchert, Jan Strohalm, Milan Houška. Selected Quality Parameters of Air-Dried Apples Pretreated by High Pressure, Ultrasounds and Pulsed Electric Field—A Comparison Study. Foods. 2021; 10 (8):1943.

Chicago/Turabian Style

Artur Wiktor; Aleš Landfeld; Aleksandra Matys; Pavla Novotná; Magdalena Dadan; Eliška Kováříková; Malgorzata Nowacka; Martin Mulenko; Dorota Witrowa-Rajchert; Jan Strohalm; Milan Houška. 2021. "Selected Quality Parameters of Air-Dried Apples Pretreated by High Pressure, Ultrasounds and Pulsed Electric Field—A Comparison Study." Foods 10, no. 8: 1943.

Journal article
Published: 17 August 2021 in Comprehensive Reviews in Food Science and Food Safety
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In recent years, traditional high-temperature food processing is continuously being replaced by nonthermal processes. Nonthermal processes have a positive effect on food quality, including color and maintaining natural food pigments. Thus, this article describes the influence of nonthermal, new, and traditional treatments on natural food pigments and color changes in plant materials. Characteristics of natural pigments, such as anthocyanins, betalains, carotenoids, chlorophylls, and so forth available in the plant tissue, are shortly presented. Also, the characteristics and mechanism of nonthermal processes such as pulsed electric field, ultrasound, high hydrostatic pressure, pulsed light, cold plasma, supercritical fluid extraction, and lactic acid fermentation are described. Furthermore, the disadvantages of these processes are mentioned. Each treatment is evaluated in terms of its effects on all types of natural food pigments, and the possible applications are discussed. Analysis of the latest literature showed that the use of nonthermal technologies resulted in better preservation of pigments contained in the plant tissue and improved yield of extraction. However, it is important to select the appropriate processing parameters and to optimize this process in relation to a specific type of raw material.

ACS Style

Małgorzata Nowacka; Magdalena Dadan; Monika Janowicz; Artur Wiktor; Dorota Witrowa‐Rajchert; Ronit Mandal; Anubhav Pratap‐Singh; Emilia Janiszewska‐Turak. Effect of nonthermal treatments on selected natural food pigments and color changes in plant material. Comprehensive Reviews in Food Science and Food Safety 2021, 1 .

AMA Style

Małgorzata Nowacka, Magdalena Dadan, Monika Janowicz, Artur Wiktor, Dorota Witrowa‐Rajchert, Ronit Mandal, Anubhav Pratap‐Singh, Emilia Janiszewska‐Turak. Effect of nonthermal treatments on selected natural food pigments and color changes in plant material. Comprehensive Reviews in Food Science and Food Safety. 2021; ():1.

Chicago/Turabian Style

Małgorzata Nowacka; Magdalena Dadan; Monika Janowicz; Artur Wiktor; Dorota Witrowa‐Rajchert; Ronit Mandal; Anubhav Pratap‐Singh; Emilia Janiszewska‐Turak. 2021. "Effect of nonthermal treatments on selected natural food pigments and color changes in plant material." Comprehensive Reviews in Food Science and Food Safety , no. : 1.

Journal article
Published: 09 August 2021 in Foods
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The conditions of convective drying induce a negative effect on the quality of the dried products, and thus, innovative solutions, such as the utilization of ultrasound and dehumidified air are gaining importance. Therefore, the aim of this study was to evaluate the impact of ultrasound pretreatment and variable air temperature on the kinetics of convective drying with dehumidified air and the quality of dried apples. Apples were dried with dehumidified and non-dehumidified air at 55, 70 and 85 °C. Preliminary ultrasound treatment was conducted by immersion for 60 min. The effect of both ultrasound and dehumidified air utilization was more prominent in the terms of drying time reduction, when lower drying temperatures were used. Drying of apples with dehumidified air, preceded by ultrasound pretreatment, resulted in a greater rehydration capacity of the products, and limited the browning process. Dehumidified air increased the lightness of the dried products, while sonication darkened them. The use of ultrasound before drying coupled with a drying with dehumidified medium at a temperature of 70 °C reduced the exposure of the product to a high temperature and oxygen. Products treated before dehumidified air drying with ultrasounds were characterized by high total phenolic content and the greatest antioxidant activity. This was because such technological treatment reduced exposure of the product to a high temperature and oxygen.

ACS Style

Aleksandra Matys; Artur Wiktor; Magdalena Dadan; Dorota Witrowa-Rajchert. Influence of Ultrasound and the Conditions of Convective Drying with Dehumidified Air on the Course of the Process and Selected Properties of Apple Tissue. Foods 2021, 10, 1840 .

AMA Style

Aleksandra Matys, Artur Wiktor, Magdalena Dadan, Dorota Witrowa-Rajchert. Influence of Ultrasound and the Conditions of Convective Drying with Dehumidified Air on the Course of the Process and Selected Properties of Apple Tissue. Foods. 2021; 10 (8):1840.

Chicago/Turabian Style

Aleksandra Matys; Artur Wiktor; Magdalena Dadan; Dorota Witrowa-Rajchert. 2021. "Influence of Ultrasound and the Conditions of Convective Drying with Dehumidified Air on the Course of the Process and Selected Properties of Apple Tissue." Foods 10, no. 8: 1840.

Review
Published: 30 January 2021 in Applied Sciences
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Ultrasound (US) is a promising technology, which can be used to improve the efficacy of the processes in food technology and the quality of final product. US technique is used, e.g., to support mass and heat transfer processes, such as osmotic dehydration, drying and freezing, as well as extraction, crystallization, emulsification, filtration, etc. Osmotic dehydration (OD) is a well-known process applied in food processing; however, improvements are required due to the long duration of the process. Therefore, many recent studies focus on the development of OD combined with sonication as a pretreatment method and support during the OD process. The article describes the mechanism of the OD process as well as those of US and changes in microstructure caused by sonication. Furthermore, it focuses on current applications of US in fruits and vegetables OD processes, comparison of ultrasound-assisted osmotic dehydration to sonication treatment and synergic effect of US and other innovative technics/treatments in OD (such as innovative osmotic solutions, blanching, pulsed electric field, reduced pressure and edible coatings). Additionally, the physical and functional properties of tissue subjected to ultrasound pretreatment before OD as well as ultrasound-assisted osmotic dehydration are described.

ACS Style

Małgorzata Nowacka; Magdalena Dadan; Urszula Tylewicz. Current Applications of Ultrasound in Fruit and Vegetables Osmotic Dehydration Processes. Applied Sciences 2021, 11, 1269 .

AMA Style

Małgorzata Nowacka, Magdalena Dadan, Urszula Tylewicz. Current Applications of Ultrasound in Fruit and Vegetables Osmotic Dehydration Processes. Applied Sciences. 2021; 11 (3):1269.

Chicago/Turabian Style

Małgorzata Nowacka; Magdalena Dadan; Urszula Tylewicz. 2021. "Current Applications of Ultrasound in Fruit and Vegetables Osmotic Dehydration Processes." Applied Sciences 11, no. 3: 1269.

Journal article
Published: 12 January 2021 in Applied Sciences
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The purpose of this study was to investigate the effect of pre-treatment in ethyl alcohol for 5, 15, 60 and 180 s with the application of ultrasound on the course of convective drying and properties of carrot tissue directly after the treatment and after the drying process. The treatment in ethanol resulted in loss of mass, increase of dry matter, ethanol conductivity, extractivity of carotenoids with a slight effect on the colour of carrot tissue after the treatment. The utilization of ultrasound during immersion in ethanol contributed to additional increase of conductivity of ethanol, and extractivity of carotenoids. The immersion in ethanol virtually did not affect the drying kinetics, which can be explained by the increase of shrinkage of the tissue in relation to the untreated dried tissue. Despite the lack of the influence on the drying course in the ethanol-immersed carrot, an increase of the carotenoid content (up to 135%) and the rehydration ability (up to 19%) was noted with the simultaneously unchanged colour of dried carrot in comparison to untreated dried material, which indicates the possibility to improve the quality of dried carrot after immersion in ethanol.

ACS Style

Magdalena Dadan; Malgorzata Nowacka. The Assessment of the Possibility of Using Ethanol and Ultrasound to Design the Properties of Dried Carrot Tissue. Applied Sciences 2021, 11, 689 .

AMA Style

Magdalena Dadan, Malgorzata Nowacka. The Assessment of the Possibility of Using Ethanol and Ultrasound to Design the Properties of Dried Carrot Tissue. Applied Sciences. 2021; 11 (2):689.

Chicago/Turabian Style

Magdalena Dadan; Malgorzata Nowacka. 2021. "The Assessment of the Possibility of Using Ethanol and Ultrasound to Design the Properties of Dried Carrot Tissue." Applied Sciences 11, no. 2: 689.

Original article
Published: 20 October 2020 in Journal of Food Processing and Preservation
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This study presents the impact of pulsed electric fields (PEF) on the selected properties of mango dried with hot air and vacuum techniques. PEF pretreatment has been performed at 1 and 3 kJ/kg followed by drying. The results showed that PEF pre‐treated dried sample exhibited lower rehydration capacity for both convection or vacuum drying by up to 16 and 21%, respectively. Moreover, the retention of phenolic compounds in the case of PEF pre‐treated material was higher than for untreated by up to 70% in comparison to fresh material. In the case of carotenoids retention PEF pre‐treatment yielded the maximum values for 1 kJ/kg and minimum for 3 kJ/kg for all drying methods. The antioxidant capacity of the dried mango samples declined after high energy PEF treatment. These indicate that optimization of the PEF pre‐treatment is needed to avoid “overtreatment” of the product followed by the degradation of the bioactive compounds.

ACS Style

Alica Lammerskitten; Ivan Shorstkii; Oleksii Parniakov; Viacheslav Mykhailyk; Stefan Toepfl; Katarzyna Rybak; Magdalena Dadan; Malgorzata Nowacka; Artur Wiktor. The effect of different methods of mango drying assisted by a pulsed electric field on chemical and physical properties. Journal of Food Processing and Preservation 2020, 44, 1 .

AMA Style

Alica Lammerskitten, Ivan Shorstkii, Oleksii Parniakov, Viacheslav Mykhailyk, Stefan Toepfl, Katarzyna Rybak, Magdalena Dadan, Malgorzata Nowacka, Artur Wiktor. The effect of different methods of mango drying assisted by a pulsed electric field on chemical and physical properties. Journal of Food Processing and Preservation. 2020; 44 (12):1.

Chicago/Turabian Style

Alica Lammerskitten; Ivan Shorstkii; Oleksii Parniakov; Viacheslav Mykhailyk; Stefan Toepfl; Katarzyna Rybak; Magdalena Dadan; Malgorzata Nowacka; Artur Wiktor. 2020. "The effect of different methods of mango drying assisted by a pulsed electric field on chemical and physical properties." Journal of Food Processing and Preservation 44, no. 12: 1.

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: 24 July 2019 in Foods
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The aim of this study was to investigate the effect of a pretreatment, performed by a combined method based on blanching, ultrasound, and vacuum application, on the kinetics of osmotic dehydration and selected quality properties such as water activity, color, and bioactive compound (polyphenols, flavonoids, and anthocyanins) content. The pretreatment was carried out using blanching, reduced pressure, and ultrasound (20 min, 21 kHz) in various combinations: Blanching at reduced pressure treatment conducted three times for 10 min in osmotic solution; blanching with reduced pressure for 10 min and sonicated for 20 min in osmotic solution; and blanching with 20 min of sonication and 10 min of reduced pressure. The osmotic dehydration was performed in different solutions (61.5% sucrose and 30% sucrose with the addition of 0.1% of steviol glycosides) to ensure the acceptable taste of the final product. The changes caused by the pretreatment affected the osmotic dehydration process by improving the efficiency of the process. The use of combined pretreatment led to an increase of dry matter from 9.3% to 28.4%, and soluble solids content from 21.2% to 41.5%, lightness around 17.3% to 56.9%, as well as to the reduction of bioactive compounds concentration until even 39.2% in comparison to the blanched sample not subjected to combined treatment. The osmotic dehydration caused further changes in all investigated properties.

ACS Style

Malgorzata Nowacka; Artur Wiktor; Magdalena Dadan; Katarzyna Rybak; Aleksandra Anuszewska; Lukasz Materek; Dorota Witrowa-Rajchert; Witrow- Rajchert; Dorota Witrow-Rajchert. The Application of Combined Pre-treatment with Utilization of Sonication and Reduced Pressure to Accelerate the Osmotic Dehydration Process and Modify the Selected Properties of Cranberries. Foods 2019, 8, 283 .

AMA Style

Malgorzata Nowacka, Artur Wiktor, Magdalena Dadan, Katarzyna Rybak, Aleksandra Anuszewska, Lukasz Materek, Dorota Witrowa-Rajchert, Witrow- Rajchert, Dorota Witrow-Rajchert. The Application of Combined Pre-treatment with Utilization of Sonication and Reduced Pressure to Accelerate the Osmotic Dehydration Process and Modify the Selected Properties of Cranberries. Foods. 2019; 8 (8):283.

Chicago/Turabian Style

Malgorzata Nowacka; Artur Wiktor; Magdalena Dadan; Katarzyna Rybak; Aleksandra Anuszewska; Lukasz Materek; Dorota Witrowa-Rajchert; Witrow- Rajchert; Dorota Witrow-Rajchert. 2019. "The Application of Combined Pre-treatment with Utilization of Sonication and Reduced Pressure to Accelerate the Osmotic Dehydration Process and Modify the Selected Properties of Cranberries." Foods 8, no. 8: 283.

Journal article
Published: 22 April 2019 in LWT - Food Science and Technology
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In the study, the impact of combined pulsed electric field (PEF) and ultrasound (US) pre-treatments on drying kinetics and quality of dried carrot was evaluated. Carrot samples were subjected either to US followed by PEF (US-PEF) treatment or to PEF followed by US (PEF-US) treatment. Afterwards material was dried using convective method at 70 °C. Drying time of the samples subjected to combined treatment ranged from 180 to 255 min, whereas in the case of untreated carrots the drying time was equal to 298 min. The highest water diffusion coefficient (11.5·10−10 m2/s) was calculated for the samples subjected to PEF treatment followed by immersive sonication and it was 63% higher than reference ones. No significant differences were stated when comparing the rehydration properties of all investigated samples. However, samples pre-treated by combined method exhibited lower ability to adsorb water vapour from environment. Subjecting carrots to combined treatments resulted in a better carotenoids retention (60.5–80.6%). The material treated by PEF-US or US-PEF exhibited higher values of redness (a*) and lower of yellowness (b*) in comparison to untreated dried carrots.

ACS Style

Artur Wiktor; Magdalena Dadan; Malgorzata Nowacka; Katarzyna Rybak; Dorota Witrowa-Rajchert. The impact of combination of pulsed electric field and ultrasound treatment on air drying kinetics and quality of carrot tissue. LWT - Food Science and Technology 2019, 110, 71 -79.

AMA Style

Artur Wiktor, Magdalena Dadan, Malgorzata Nowacka, Katarzyna Rybak, Dorota Witrowa-Rajchert. The impact of combination of pulsed electric field and ultrasound treatment on air drying kinetics and quality of carrot tissue. LWT - Food Science and Technology. 2019; 110 ():71-79.

Chicago/Turabian Style

Artur Wiktor; Magdalena Dadan; Malgorzata Nowacka; Katarzyna Rybak; Dorota Witrowa-Rajchert. 2019. "The impact of combination of pulsed electric field and ultrasound treatment on air drying kinetics and quality of carrot tissue." LWT - Food Science and Technology 110, no. : 71-79.

Journal article
Published: 23 March 2019 in Ultrasonics Sonochemistry
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A lot of effort is put to decrease the energy consumption of drying. This effect might be achieved by shift of a drying technology e.g. from a hot-air to a microwave-vacuum method. Moreover, an unconventional pre-treatment such as ultrasound or pulsed electric field may modify a cellular tissue, what influences drying kinetics of plant tissue. The aim of the study was to analyse the quality of microwave-vacuum dried, osmodehydrated (OD) cranberries processed by the means of blanching and ultrasound (US) or blanching followed by pulsed electric field and sonication (PEF + US) in comparison to traditionally treated material. Physical, chemical and sensorial properties of cranberry fruits were assessed. What is more, the impact of aforementioned unconventional treatments on the kinetics of microwave-vacuum dried cranberries was studied. Microwave-vacuum drying process was very short (25–38 min) in comparison to convective drying, which lasted several hours (13.2 h). Most of the samples subjected to US and PEF + US treatments before OD and drying were characterized by similar or a higher amount of bioactive compounds such as polyphenols, anthocyanins and flavonoids, and better colour and taste, as compared to cut osmodehydrated cranberry fruits subjected to convective drying (reference samples).

ACS Style

Malgorzata Nowacka; Artur Wiktor; Aleksandra Anuszewska; Magdalena Dadan; Katarzyna Rybak; Dorota Witrowa-Rajchert. The application of unconventional technologies as pulsed electric field, ultrasound and microwave-vacuum drying in the production of dried cranberry snacks. Ultrasonics Sonochemistry 2019, 56, 1 -13.

AMA Style

Malgorzata Nowacka, Artur Wiktor, Aleksandra Anuszewska, Magdalena Dadan, Katarzyna Rybak, Dorota Witrowa-Rajchert. The application of unconventional technologies as pulsed electric field, ultrasound and microwave-vacuum drying in the production of dried cranberry snacks. Ultrasonics Sonochemistry. 2019; 56 ():1-13.

Chicago/Turabian Style

Malgorzata Nowacka; Artur Wiktor; Aleksandra Anuszewska; Magdalena Dadan; Katarzyna Rybak; Dorota Witrowa-Rajchert. 2019. "The application of unconventional technologies as pulsed electric field, ultrasound and microwave-vacuum drying in the production of dried cranberry snacks." Ultrasonics Sonochemistry 56, no. : 1-13.

Journal article
Published: 01 December 2018 in Journal of Food Engineering
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Both ultrasound (US) and pulsed electric field treatment (PEF) allow achieving similar technological aims. Their application can for instance improve food preservation or enhance heat and mass transfer based processes. However, the mechanisms of action and the impact of these technologies on the structure of biological systems are different. Based on the knowledge concerning the behaviour of tissue subjected to pulsed electric field or sonication it can be assumed that the combination of these techniques can be beneficial. Therefore the aim of this study was to analyse the impact of pulsed electric field, ultrasound and combined (pulsed electric field followed by ultrasound or ultrasound followed by pulsed electric field) treatment on electrical conductivity, intercellular structure, mechanical and acoustic properties of plant tissue as exemplified by carrot samples. Performed research proved that the mechanism of action and the consequences of US treatment are different in comparison to pulsed electric field application. The efficiency of sonication cannot be evaluated on the basis of electrical conductivity like it is usually done in the case of electroporation efficacy assessment. The results concerning mechanical and acoustic properties also indicate that pulsed electric field causes higher alterations of intercellular structure than ultrasound. In general the utilization of US prior to PEF treatment can enhance the effectiveness of electroporation.

ACS Style

Artur Wiktor; Ewa Gondek; Ewa Jakubczyk; Magdalena Dadan; Malgorzata Nowacka; Katarzyna Rybak; Dorota Witrowa-Rajchert. Acoustic and mechanical properties of carrot tissue treated by pulsed electric field, ultrasound and combination of both. Journal of Food Engineering 2018, 238, 12 -21.

AMA Style

Artur Wiktor, Ewa Gondek, Ewa Jakubczyk, Magdalena Dadan, Malgorzata Nowacka, Katarzyna Rybak, Dorota Witrowa-Rajchert. Acoustic and mechanical properties of carrot tissue treated by pulsed electric field, ultrasound and combination of both. Journal of Food Engineering. 2018; 238 ():12-21.

Chicago/Turabian Style

Artur Wiktor; Ewa Gondek; Ewa Jakubczyk; Magdalena Dadan; Malgorzata Nowacka; Katarzyna Rybak; Dorota Witrowa-Rajchert. 2018. "Acoustic and mechanical properties of carrot tissue treated by pulsed electric field, ultrasound and combination of both." Journal of Food Engineering 238, no. : 12-21.

Journal article
Published: 04 April 2018 in Sensors
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The dynamic laser speckle (biospeckle) method was tested as a potential tool for the assessment and monitoring of the maturity stage of tomatoes. Two tomato cultivars—Admiro and Starbuck—were tested. The process of climacteric maturation of tomatoes was monitored during a shelf life storage experiment. The biospeckle phenomena were captured using 640 nm and 830 nm laser light wavelength, and analysed using two activity descriptors based on biospeckle pattern decorrelation—C4 and ε. The well-established optical parameters of tomatoes skin were used as a reference method (luminosity, a*/b*, chroma). Both methods were tested with respect to their prediction capabilities of the maturity and destructive indicators of tomatoes—firmness, chlorophyll and carotenoids content. The statistical significance of the tested relationships were investigated by means of linear regression models. The climacteric maturation of tomato fruit was associated with an increase in biospckle activity. Compared to the 830 nm laser wavelength the biospeckle activity measured at 640 nm enabled more accurate predictions of firmness, chlorophyll and carotenoids content. At 640 nm laser wavelength both activity descriptors (C4 and ε) provided similar results, while at 830 nm the ε showed slightly better performance. The linear regression models showed that biospeckle activity descriptors had a higher correlation with chlorophyll and carotenoids content than the a*/b* ratio and luminosity. The results for chroma were comparable with the results for both biospeckle activity indicators. The biospeckle method showed very good results in terms of maturation monitoring and the prediction of the maturity indices of tomatoes, proving the possibility of practical implementation of this method for the determination of the maturity stage of tomatoes.

ACS Style

Piotr Mariusz Pieczywek; Małgorzata Nowacka; Magdalena Dadan; Artur Wiktor; Katarzyna Rybak; Dorota Witrowa-Rajchert; Artur Zdunek. Postharvest Monitoring of Tomato Ripening Using the Dynamic Laser Speckle. Sensors 2018, 18, 1093 .

AMA Style

Piotr Mariusz Pieczywek, Małgorzata Nowacka, Magdalena Dadan, Artur Wiktor, Katarzyna Rybak, Dorota Witrowa-Rajchert, Artur Zdunek. Postharvest Monitoring of Tomato Ripening Using the Dynamic Laser Speckle. Sensors. 2018; 18 (4):1093.

Chicago/Turabian Style

Piotr Mariusz Pieczywek; Małgorzata Nowacka; Magdalena Dadan; Artur Wiktor; Katarzyna Rybak; Dorota Witrowa-Rajchert; Artur Zdunek. 2018. "Postharvest Monitoring of Tomato Ripening Using the Dynamic Laser Speckle." Sensors 18, no. 4: 1093.

Journal article
Published: 01 February 2018 in Ultrasonics
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The aim of the study was to investigate the effect of ultrasound treatment in two osmotic solutions, carried out at different time, on some physical properties, antioxidant activity and cell survival of cranberries. Ultrasound treatment was conducted at 21kHz for 30 and 60min in liquid medium: 61.5% sucrose solution and 30% sucrose solution with 0.1% steviol glycosides addition. Some samples before the ultrasound treatment were subjected to cutting or blanching. The results showed that dry matter content and concentration of the dissolved substances increased during ultrasound treatment in osmotic solution, however higher value was observed for treatment in 61.5% sucrose solution and for longer time. Water activity and volume of cranberries did not change after the ultrasonic treatment. Combined treatment led to colour and antioxidant activity alterations as well. A cell viability of whole and cut samples decreased after 60min of osmotic treatment and completely lost in the blanched samples.

ACS Style

Malgorzata Nowacka; Aleksandra Fijalkowska; Artur Wiktor; Magdalena Dadan; Urszula Tylewicz; Marco Dalla Rosa; Dorota Witrowa-Rajchert. Influence of power ultrasound on the main quality properties and cell viability of osmotic dehydrated cranberries. Ultrasonics 2018, 83, 33 -41.

AMA Style

Malgorzata Nowacka, Aleksandra Fijalkowska, Artur Wiktor, Magdalena Dadan, Urszula Tylewicz, Marco Dalla Rosa, Dorota Witrowa-Rajchert. Influence of power ultrasound on the main quality properties and cell viability of osmotic dehydrated cranberries. Ultrasonics. 2018; 83 ():33-41.

Chicago/Turabian Style

Malgorzata Nowacka; Aleksandra Fijalkowska; Artur Wiktor; Magdalena Dadan; Urszula Tylewicz; Marco Dalla Rosa; Dorota Witrowa-Rajchert. 2018. "Influence of power ultrasound on the main quality properties and cell viability of osmotic dehydrated cranberries." Ultrasonics 83, no. : 33-41.

Journal article
Published: 01 February 2018 in Ultrasonics
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The aim of the study was to investigate the influence of ultrasound treatment applied in osmotic solution on bioactive compounds, such as vitamin C, polyphenols, anthocyanins and flavonoids content as well as antioxidant activity in cranberries (Vaccinium oxycoccus). Ultrasound treatment was performed at the frequency of 21kHz for 30 and 60min in two osmotic solutions - 61.5% sucrose and 30% sucrose with an addition of 0.1% of steviol glycosides. Before the ultrasound treatment the material was subjected to cutting or blanching. The obtained results indicated that the influence of ultrasound waves on cranberries depends on a type of bioactive component. The ultrasound treated cranberries as well as the ones subjected to cutting or blanching enhanced by ultrasound were characterized mainly by a lower content of bioactive compounds.

ACS Style

Malgorzata Nowacka; Aleksandra Fijalkowska; Magdalena Dadan; Katarzyna Rybak; Artur Wiktor; Dorota Witrowa-Rajchert. Effect of ultrasound treatment during osmotic dehydration on bioactive compounds of cranberries. Ultrasonics 2018, 83, 18 -25.

AMA Style

Malgorzata Nowacka, Aleksandra Fijalkowska, Magdalena Dadan, Katarzyna Rybak, Artur Wiktor, Dorota Witrowa-Rajchert. Effect of ultrasound treatment during osmotic dehydration on bioactive compounds of cranberries. Ultrasonics. 2018; 83 ():18-25.

Chicago/Turabian Style

Malgorzata Nowacka; Aleksandra Fijalkowska; Magdalena Dadan; Katarzyna Rybak; Artur Wiktor; Dorota Witrowa-Rajchert. 2018. "Effect of ultrasound treatment during osmotic dehydration on bioactive compounds of cranberries." Ultrasonics 83, no. : 18-25.

Journal article
Published: 01 January 2018 in Food Chemistry
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Parsley leaves contain a high amount of bioactive components (especially lutein), therefore it is crucial to select the most appropriate pre-treatment and drying conditions, in order to obtain high quality of dried leaves, which was the aim of this study. The optimization was done using response surface methodology (RSM) for the following factors: microwave power (100, 200, 300W), air temperature (20, 30, 40°C) and pre-treatment variant (ultrasound, steaming and dipping as a control). Total phenolic content (TPC), antioxidant activity, chlorophyll and lutein contents (using UPLC-PDA) were determined in dried leaves. The analysed responses were dependent on the applied drying parameters and the pre-treatment type. The possibility of ultrasound and steam treatment application was proven and the optimal processing conditions were selected.

ACS Style

Magdalena Dadan; Katarzyna Rybak; Artur Wiktor; Malgorzata Nowacka; Joanna Zubernik; Dorota Witrowa-Rajchert. Selected chemical composition changes in microwave-convective dried parsley leaves affected by ultrasound and steaming pre-treatments – An optimization approach. Food Chemistry 2018, 239, 242 -251.

AMA Style

Magdalena Dadan, Katarzyna Rybak, Artur Wiktor, Malgorzata Nowacka, Joanna Zubernik, Dorota Witrowa-Rajchert. Selected chemical composition changes in microwave-convective dried parsley leaves affected by ultrasound and steaming pre-treatments – An optimization approach. Food Chemistry. 2018; 239 ():242-251.

Chicago/Turabian Style

Magdalena Dadan; Katarzyna Rybak; Artur Wiktor; Malgorzata Nowacka; Joanna Zubernik; Dorota Witrowa-Rajchert. 2018. "Selected chemical composition changes in microwave-convective dried parsley leaves affected by ultrasound and steaming pre-treatments – An optimization approach." Food Chemistry 239, no. : 242-251.

Journal article
Published: 26 January 2017 in International Journal of Food Engineering
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The aim of the study was to investigate the effect of ultrasound treatment in osmotic solution, carried out at different time and solutions, on mechanical and thermal properties of cranberries. Ultrasound treatment was applied for 30 and 60 min in liquid mediums such as 61.5 % sucrose solution and 30 % sucrose solution with 0.1 % steviol glycosides addition. Before the ultrasound treatment samples were subjected to traditional operations (cutting, blanching). The traditional operations and ultrasonic treatment of whole fruits did not influence or slightly influenced dry matter content and mechanical properties. The cutting had impact on thermal properties to the highest extent due to the exposition of fruits’ flesh. The combination of cutting and sonication decreased thermal conductivity which suggests that mass transfer was more pronounced. The sonication had greater influence when compared to only ultrasonic treatment. Combined both cutting and blanching with ultrasonic treatment led to greater changes in cranberries properties.

ACS Style

Malgorzata Nowacka; Aleksandra Fijalkowska; Artur Wiktor; Katarzyna Rybak; Magdalena Dadan; Dorota Witrowa-Rajchert. Changes of Mechanical and Thermal Properties of Cranberries Subjected to Ultrasound Treatment. International Journal of Food Engineering 2017, 13, 1 .

AMA Style

Malgorzata Nowacka, Aleksandra Fijalkowska, Artur Wiktor, Katarzyna Rybak, Magdalena Dadan, Dorota Witrowa-Rajchert. Changes of Mechanical and Thermal Properties of Cranberries Subjected to Ultrasound Treatment. International Journal of Food Engineering. 2017; 13 (6):1.

Chicago/Turabian Style

Malgorzata Nowacka; Aleksandra Fijalkowska; Artur Wiktor; Katarzyna Rybak; Magdalena Dadan; Dorota Witrowa-Rajchert. 2017. "Changes of Mechanical and Thermal Properties of Cranberries Subjected to Ultrasound Treatment." International Journal of Food Engineering 13, no. 6: 1.

Journal article
Published: 01 October 2016 in Innovative Food Science & Emerging Technologies
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The aim of this work was to analyse the acoustic and mechanical properties of pulsed electric field treated solid-like plant tissue as exemplified by apple fruits. The electrical conductivity of the untreated and PEF treated samples was measured as well. Additionally, an attempt to use the acoustic emission as a tool to assess the electroporation efficiency was done. Subjecting the apple discs to PEF treatment resulted in altered mechanical, electrical and acoustic properties. The compressive force registered at 15% strain was reduced by the PEF application up to 72.7% in comparison to the intact material. The number of acoustic events obtained by the contact method was the most suitable acoustic emission descriptor among other ones to differentiate the PEF treated and intact materials. The results of experiment and especially the PCA point out that the acoustic emission measured by the contact method can be a useful tool to evaluate both the disintegration efficiency and texture changes caused by the PEF application.

ACS Style

Artur Wiktor; Ewa Gondek; Ewa Jakubczyk; Malgorzata Nowacka; Magdalena Dadan; Aleksandra Fijalkowska; Dorota Witrowa-Rajchert. Acoustic emission as a tool to assess the changes induced by pulsed electric field in apple tissue. Innovative Food Science & Emerging Technologies 2016, 37, 375 -383.

AMA Style

Artur Wiktor, Ewa Gondek, Ewa Jakubczyk, Malgorzata Nowacka, Magdalena Dadan, Aleksandra Fijalkowska, Dorota Witrowa-Rajchert. Acoustic emission as a tool to assess the changes induced by pulsed electric field in apple tissue. Innovative Food Science & Emerging Technologies. 2016; 37 ():375-383.

Chicago/Turabian Style

Artur Wiktor; Ewa Gondek; Ewa Jakubczyk; Malgorzata Nowacka; Magdalena Dadan; Aleksandra Fijalkowska; Dorota Witrowa-Rajchert. 2016. "Acoustic emission as a tool to assess the changes induced by pulsed electric field in apple tissue." Innovative Food Science & Emerging Technologies 37, no. : 375-383.

Original articles
Published: 30 October 2015 in Drying Technology
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The aim of the study was to investigate the impact of pulsed electric field (PEF) treatment on the convective drying kinetics of a carrot and color and microstructure changes of the dried product. Samples were treated by PEF with the specific energy input equal to 5.63, 8 and 80 kJ · kg−1. After PEF treatment, thermal conductivity and electrical conductivity were measured. Drying time of the PEF-treated samples was reduced up to 8.2% (Ws = 8 kJ · kg−1, 5 kV · cm−1; 10 pulses) in comparison to intact tissue. Statistical analysis showed that Midilli et al.’s model was considered to describe the kinetics of the process the most precisely. Pulsed electric field treatment increased the effective water diffusion coefficient up to 16.7%. Moreover, PEF treatment and drying caused the alteration of the sample color. After drying, the lightness and chroma were higher or unchanged in comparison to the intact tissue. The dried PEF-treated samples exhibited significantly higher redness (higher value of a* parameter) in comparison to the untreated dried samples. Moreover, the visual inspection of scanning electron microscope images revealed that PEF pretreatment performed at high electric field intensity (5 kV · cm−1, regardless of pulse number) provoked the material to form greater cavities during drying in comparison to the untreated material.

ACS Style

Artur Wiktor; Malgorzata Nowacka; Magdalena Dadan; Katarzyna Rybak; Witold Lojkowski; Tadeusz Chudoba; Dorota Witrowa-Rajchert. The effect of pulsed electric field on drying kinetics, color, and microstructure of carrot. Drying Technology 2015, 34, 1286 -1296.

AMA Style

Artur Wiktor, Malgorzata Nowacka, Magdalena Dadan, Katarzyna Rybak, Witold Lojkowski, Tadeusz Chudoba, Dorota Witrowa-Rajchert. The effect of pulsed electric field on drying kinetics, color, and microstructure of carrot. Drying Technology. 2015; 34 (11):1286-1296.

Chicago/Turabian Style

Artur Wiktor; Malgorzata Nowacka; Magdalena Dadan; Katarzyna Rybak; Witold Lojkowski; Tadeusz Chudoba; Dorota Witrowa-Rajchert. 2015. "The effect of pulsed electric field on drying kinetics, color, and microstructure of carrot." Drying Technology 34, no. 11: 1286-1296.

Journal article
Published: 16 August 2015 in Journal of Food Process Engineering
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The current study is one of the first provided data on both the quality changes and the drying kinetics of herbal material affected by ultrasound (US). The aim of this study was to investigate the influence of US prior to microwave–convective drying on the drying kinetics, water diffusivity, total phenolic content, antioxidant activity and microstructure of basil leaves. The US pretreatment was applied at different frequencies (21, 35 kHz) for variable time (20, 30 min). Application of US significantly reduced the drying time up to 20% and decreased the total specific energy consumption maximally by 26.2% in the case of 35 kHz 20 min US-treated basil. Sonication modified the microstructure of basil, which was manifested in larger and elongated cellular spaces. Nonetheless, US did not alter the antioxidant activity and resulted in even significantly higher phenolic content in leaves treated by US at 21 kHz 20 min and at 35 kHz 30 min, compared with untreated sample. Drying coefficients of the model proposed to describe the dehydration kinetics indicated the process intensity due to the significant correlation between the drying rate and effective water diffusivity. Basil is a seasoning herb widely cultivated and distributed in a dried form to nearly every part of the world. Nowadays, the dried leaves are produced for consumption purpose and are intended for pharmaceutical industry, especially due to an antioxidative potential of basil. Ultrasound (US) is a nonthermal, emerging technology which intensifies the highly energy-consuming drying process and reduces its cost. The current study is one of the first that provided data on both the quality changes and the drying kinetics of herbal material, affected by US treatment. This paper revealed the possibility of industrial utilization of US prior to the drying of herbs. Application of the recommended herein US treatment parameters results in a significant reduction of drying expenditures and improvement of the quality of herbs. It should be emphasized that both investment and operating costs of US pretreatment are negligible compared with benefits associated with decrease of drying energy consumption.

ACS Style

Magdalena Sledz; Artur Wiktor; Malgorzata Nowacka; Dorota Witrowa-Rajchert. Drying Kinetics, Microstructure and Antioxidant Properties of Basil Treated by Ultrasound. Journal of Food Process Engineering 2015, 40, e12271 .

AMA Style

Magdalena Sledz, Artur Wiktor, Malgorzata Nowacka, Dorota Witrowa-Rajchert. Drying Kinetics, Microstructure and Antioxidant Properties of Basil Treated by Ultrasound. Journal of Food Process Engineering. 2015; 40 (1):e12271.

Chicago/Turabian Style

Magdalena Sledz; Artur Wiktor; Malgorzata Nowacka; Dorota Witrowa-Rajchert. 2015. "Drying Kinetics, Microstructure and Antioxidant Properties of Basil Treated by Ultrasound." Journal of Food Process Engineering 40, no. 1: e12271.