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Marek Domin
Department of Biological Bases of Food and Feed Technologies, University of Life Sciences in Lublin, Głęboka 28, 20-612 Lublin, Poland

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Journal article
Published: 05 August 2021 in Processes
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Grain viability is of key importance in the production of malt. This paper presents the results of research on the influence of vacuum impregnation of grains of various cereals on theirservice life. One malting barley cultivar, two wheat cultivars, and a rye cultivar mix were tested. The grain was subjected to wet vacuum impregnation and wet vacuum impregnation carried out cyclically under the pressure of 5 kPa. Then, samples of the impregnated grain were sown and its germination capacity was tested every 24 h to 120 h. The control sample was grain soaked under atmospheric pressure. Vacuum impregnation did not cause any significant changes in the germination capacity of the examined cereal varieties. The vacuum-impregnated grain displayed a higher initial water content and germinated faster. It was found that the impregnation did not disturb the internal structure of the grain, indicated by the fact that the most delicate part of the grain, i.e., the embryo, retained its vital functions in every examined case.

ACS Style

Zbigniew Kobus; Leszek Rydzak; Tomasz Guz; Marek Domin; Rafał Nadulski; Emilia Osmólska. Impact of Various Vacuum Impregnation Methods on Viability of Cereal Grains. Processes 2021, 9, 1368 .

AMA Style

Zbigniew Kobus, Leszek Rydzak, Tomasz Guz, Marek Domin, Rafał Nadulski, Emilia Osmólska. Impact of Various Vacuum Impregnation Methods on Viability of Cereal Grains. Processes. 2021; 9 (8):1368.

Chicago/Turabian Style

Zbigniew Kobus; Leszek Rydzak; Tomasz Guz; Marek Domin; Rafał Nadulski; Emilia Osmólska. 2021. "Impact of Various Vacuum Impregnation Methods on Viability of Cereal Grains." Processes 9, no. 8: 1368.

Research article
Published: 29 July 2021 in International Journal of Food Science
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The study tested how the cooking process can change the dimensions of rice grains. The impact of set times of cooking or steaming process on the characteristics such as length, width, and height of two varieties of rice, namely, long-grain white and parboiled, was investigated. The measurements of the dimension characteristics obtained at different times of the cooking process were converted to functional data. Different methods of multivariate functional data analysis, namely, functional multivariate analysis of variance, functional discriminant coordinates, and cluster analysis, were applied to discover the differences between the two varieties and the two heat treatment methods.

ACS Style

Mirosław Krzyśko; Waldemar Wołyński; Marek Domin; Zofia Hanusz; Leszek Rydzak; Łukasz Smaga; Andrzej Wojtyła. Functional Analysis of the Differences in the Dimensions of Two Types of Boiled and Steamed Rice Grains. International Journal of Food Science 2021, 2021, 1 -12.

AMA Style

Mirosław Krzyśko, Waldemar Wołyński, Marek Domin, Zofia Hanusz, Leszek Rydzak, Łukasz Smaga, Andrzej Wojtyła. Functional Analysis of the Differences in the Dimensions of Two Types of Boiled and Steamed Rice Grains. International Journal of Food Science. 2021; 2021 ():1-12.

Chicago/Turabian Style

Mirosław Krzyśko; Waldemar Wołyński; Marek Domin; Zofia Hanusz; Leszek Rydzak; Łukasz Smaga; Andrzej Wojtyła. 2021. "Functional Analysis of the Differences in the Dimensions of Two Types of Boiled and Steamed Rice Grains." International Journal of Food Science 2021, no. : 1-12.

Journal article
Published: 03 April 2020 in Processes
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The study provides comprehensive information on the vacuum impregnation process applied to plant materials. It aims (in traditional applications) to ensure impermeability and elimination of porosity of various materials. The process substantially accelerates mass transfer in the liquid–solid system. The study describes the course of the process and accompanying phenomena as well its effects on plant tissues. The aim of the investigations was to determine the impact of some impregnation parameters (pressure, pressure change rate, vacuum maintenance time, relaxation time, and the coefficient of impregnating liquid viscosity) and the mode of impregnation (wet, dry, cyclic wet) on the degree of filling the plant tissue with the impregnating solution. Jonagold apples were used as the study material. The investigations have revealed that changes in the vacuum impregnation parameters (vacuum maintenance time, relaxation time, pressure change rate in the system) and the impregnation method do not exert a significant impact on the effectiveness of the process as expressed by the degree of permeation of the impregnating solution into the tissue. The pressure value and the viscosity coefficient were the only parameters that had a significant effect on the impregnation yield.

ACS Style

Tomasz Guz; Leszek Rydzak; Marek Domin. Influence of Selected Parameters and Different Methods of Implementing Vacuum Impregnation of Apple Tissue on Its Effectiveness. Processes 2020, 8, 428 .

AMA Style

Tomasz Guz, Leszek Rydzak, Marek Domin. Influence of Selected Parameters and Different Methods of Implementing Vacuum Impregnation of Apple Tissue on Its Effectiveness. Processes. 2020; 8 (4):428.

Chicago/Turabian Style

Tomasz Guz; Leszek Rydzak; Marek Domin. 2020. "Influence of Selected Parameters and Different Methods of Implementing Vacuum Impregnation of Apple Tissue on Its Effectiveness." Processes 8, no. 4: 428.

Journal article
Published: 01 February 2020 in International Journal of Food Engineering
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The aim of this work was to study the influence of freeze-drying conditions of kiwi (Actinidia deliciosa) on physicochemical properties and grinding characteristics of dried fruits. Whole kiwi fruits were freeze-dried with the different pressure: 12, 20, 42, 63, 85, and 103 Pa. Dried fruit properties that underwent evaluation included color, texture, rehydration, total phenolics content, antioxidant properties and sensory analysis. Moreover, the grinding energy indices of dried kiwi were determined. The results showed that an increase in the pressure caused decreased lightness, but increased yellowness and greenness of freeze-dried kiwi. The force of kiwi penetration increased and the rehydration ability decreased with the increase in the pressure. The specific grinding energy of dried kiwi ranged from 10.1 to 13.6 kJ⋅kg−1, whereas the average particle size of kiwi powder changed from 0.331 to 0.337 mm. The highest values of these parameters were obtained for kiwi freeze-dried with the highest pressure.

ACS Style

Marek Domin; Dariusz Dziki; Sybilla Kłapsia; Agata Blicharz-Kania; Beata Biernacka; Andrzej Krzykowski. Influence of the Freeze-drying Conditions on the Physicochemical Properties and Grinding Characteristics of Kiwi. International Journal of Food Engineering 2020, 16, 1 .

AMA Style

Marek Domin, Dariusz Dziki, Sybilla Kłapsia, Agata Blicharz-Kania, Beata Biernacka, Andrzej Krzykowski. Influence of the Freeze-drying Conditions on the Physicochemical Properties and Grinding Characteristics of Kiwi. International Journal of Food Engineering. 2020; 16 (1-2):1.

Chicago/Turabian Style

Marek Domin; Dariusz Dziki; Sybilla Kłapsia; Agata Blicharz-Kania; Beata Biernacka; Andrzej Krzykowski. 2020. "Influence of the Freeze-drying Conditions on the Physicochemical Properties and Grinding Characteristics of Kiwi." International Journal of Food Engineering 16, no. 1-2: 1.

Journal article
Published: 19 December 2019 in Sustainability
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The present research attempts to characterize the effect of low temperatures, and the moisture content of maize (Kosmo 230) meant for sowing on its energy and capacity to germinate. Seeds were moistened to varying degrees and stored under various conditions; then, their germination energy and capacity were assessed. Sowing material with 15% moisture content showed slightly declined germination ability when stored at −25–−20 °C for over three days, while the storage of seeds with a 25 and 30% moisture content at −5–0 °C for 1–3 days had the effect of seed conditioning. Seedlings obtained from conditioned seeds showed sustainability characterized by faster growth, and demonstrated nearly twice the size as other plants. Warehousing and storage of maize grains with a 11.12% moisture content at temperatures up to −25 °C did not significantly affect seed germination capacity or energy, irrespective of storage time.

ACS Style

Marek Domin; Franciszek Kluza; Dariusz Góral; Sybilla Nazarewicz; Katarzyna Kozłowicz; Marek Szmigielski; Beata Ślaska-Grzywna. Germination Energy and Capacity of Maize Seeds Following Low-Temperature Short Storage. Sustainability 2019, 12, 46 .

AMA Style

Marek Domin, Franciszek Kluza, Dariusz Góral, Sybilla Nazarewicz, Katarzyna Kozłowicz, Marek Szmigielski, Beata Ślaska-Grzywna. Germination Energy and Capacity of Maize Seeds Following Low-Temperature Short Storage. Sustainability. 2019; 12 (1):46.

Chicago/Turabian Style

Marek Domin; Franciszek Kluza; Dariusz Góral; Sybilla Nazarewicz; Katarzyna Kozłowicz; Marek Szmigielski; Beata Ślaska-Grzywna. 2019. "Germination Energy and Capacity of Maize Seeds Following Low-Temperature Short Storage." Sustainability 12, no. 1: 46.

Journal article
Published: 08 December 2019 in Sustainability
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Considering the need for sustainable development in packaging production and environmental protection, a material based on lyophilized protein structures intended for frozen food packaging was produced and its selected thermophysical properties were characterized. Analyses of density, thermal conductivity and thermal diffusivity were performed and strength tests were carried out for lyophilized protein structures with the addition of xanthan gum and carboxymethyl cellulose. Packagings were made of new materials for their comparative assessment. Then, the surface temperature distribution during thawing of the deep-frozen product inside the packaging was tested. In terms of thermal insulation capacity, the best properties were obtained for sample B4 with a thermal conductivity of λ = 0.06 W∙(mK)−1), thermal capacity C = 0.29 (MJ∙(m3K)−1) and thermal diffusivity a = 0.21 (mm2∙s−1). The density and hardness of the obtained lyophilized protein structures were significantly lower compared to foamed polystyrene used as a reference material. Thermal imaging analysis of the packaging showed the occurrence of local freezing. Lyophilized protein structures obtained from natural ingredients meet the needs of consumers and are environmentally friendly. These were made in accordance with the principles of sustainable development and can be an alternative material used for the production of frozen food packaging.

ACS Style

Katarzyna Kozłowicz; Sybilla Nazarewicz; Dariusz Góral; Anna Krawczuk; Marek Domin. Lyophilized Protein Structures as an Alternative Biodegradable Material for Food Packaging. Sustainability 2019, 11, 7002 .

AMA Style

Katarzyna Kozłowicz, Sybilla Nazarewicz, Dariusz Góral, Anna Krawczuk, Marek Domin. Lyophilized Protein Structures as an Alternative Biodegradable Material for Food Packaging. Sustainability. 2019; 11 (24):7002.

Chicago/Turabian Style

Katarzyna Kozłowicz; Sybilla Nazarewicz; Dariusz Góral; Anna Krawczuk; Marek Domin. 2019. "Lyophilized Protein Structures as an Alternative Biodegradable Material for Food Packaging." Sustainability 11, no. 24: 7002.

Journal article
Published: 05 February 2017 in CHŁODNICTWO
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ACS Style

Marek Domin. Wykorzystanie testu cięcia do ogólnej charakterystyki liofilizowanych kremów i musów z brokułów. CHŁODNICTWO 2017, 1, 14 -18.

AMA Style

Marek Domin. Wykorzystanie testu cięcia do ogólnej charakterystyki liofilizowanych kremów i musów z brokułów. CHŁODNICTWO. 2017; 1 (1):14-18.

Chicago/Turabian Style

Marek Domin. 2017. "Wykorzystanie testu cięcia do ogólnej charakterystyki liofilizowanych kremów i musów z brokułów." CHŁODNICTWO 1, no. 1: 14-18.