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Mr. Dariusz Góral
Department of Biological Bases of Food and Feed Technologies, Faculty of Production Engineering, University of Life Sciences, 28 Głęboka Street, 20-612 Lublin, Poland

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Research Keywords & Expertise

0 Freezing
0 Heat Transfer
0 food storage
0 Packaging material
0 Food technology and preservation

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Freezing
Heat Transfer
Packaging material

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Monograph
Published: 01 December 2020 in Wypadkowość w przemyśle opakowań
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Grzegorz Tatar; Franciszek Kluza; Dariusz Góral; Katarzyna Kozłowicz. Wypadkowość w przemyśle opakowań. Wypadkowość w przemyśle opakowań 2020, 1 .

AMA Style

Grzegorz Tatar, Franciszek Kluza, Dariusz Góral, Katarzyna Kozłowicz. Wypadkowość w przemyśle opakowań. Wypadkowość w przemyśle opakowań. 2020; ():1.

Chicago/Turabian Style

Grzegorz Tatar; Franciszek Kluza; Dariusz Góral; Katarzyna Kozłowicz. 2020. "Wypadkowość w przemyśle opakowań." Wypadkowość w przemyśle opakowań , no. : 1.

Journal article
Published: 28 January 2020 in Journal of Microbiology and Biotechnology
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Calcium is an element that performs many important functions in the human body. A study was conducted on the use of a pulsed electric field (PEF) to enrich cells of Lactobacillus rhamnosus B 442 in calcium ions. The highest concentration of calcium ions in bacterial cells (7.30 mg/g d.m.) was obtained at ion concentration of 200 µg/ml of medium and with the use of the following PEF parameters: field strength 3.0 kV/cm, exposure time 10 min, pulse width 75 ms and 20 h of culturing after which bacteria were treated with the field. Cell biomass varied in the range from 0.09 g/g d.m. to 0.252 g/g d.m., and the total number of bacteria ranged from 1010 CFU/ml to 1012 CFU/ml. Microscope photographs prove that calcium ions were situated within the cells of the bacteria, and electroporation contributed to an increase in the effectiveness of the ion bioaccumulation process. Samples containing calcium and subjected to electroporation displayed intensive fluorescence. The significance of this research was the possibility of using probiotic bacteria enriched with calcium ions for the production of functional food in subsequent studies.

ACS Style

Ma©©Gorzata Góral; Urszula Pankiewicz; Monika Sujka; Rados©©Aw Kowalski; Dariusz Góral; Katarzyna Koz©©Owicz. Influence of Pulsed Electric Field on Accumulation of Calcium in Lactobacillus rhamnosus B 442. Journal of Microbiology and Biotechnology 2020, 30, 44 -53.

AMA Style

Ma©©Gorzata Góral, Urszula Pankiewicz, Monika Sujka, Rados©©Aw Kowalski, Dariusz Góral, Katarzyna Koz©©Owicz. Influence of Pulsed Electric Field on Accumulation of Calcium in Lactobacillus rhamnosus B 442. Journal of Microbiology and Biotechnology. 2020; 30 (1):44-53.

Chicago/Turabian Style

Ma©©Gorzata Góral; Urszula Pankiewicz; Monika Sujka; Rados©©Aw Kowalski; Dariusz Góral; Katarzyna Koz©©Owicz. 2020. "Influence of Pulsed Electric Field on Accumulation of Calcium in Lactobacillus rhamnosus B 442." Journal of Microbiology and Biotechnology 30, no. 1: 44-53.

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: 18 December 2019 in Journal of Food Engineering
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Pulsed Electric Field (PEF) with appropriately selected parameters was used to enrich the probiotic L. rhamnosus B 442 strain with calcium ions. Next, six types of ice-cream mixes were prepared and supplemented with 200 μg of calcium ions. Enrichment of 3 variants of mixes: unfermented, lyophilised and fermented, consisted in the addition of bacteria exposed to PEF to increase calcium bioaccumulation. Calcium levels were measured in bacterial cells and ice cream. After 24 h from the production of ice cream their chemical composition, pH, melting rates, and texture were determined. The colour parameters and the total number of microorganisms were analysed as well. The highest accumulation of Ca2+ ions in cells was achieved when the pulsed electric field was applied at the field strength of 3.0 kV/cm and at calcium concentration of 200 μg/mL of medium. The significant differences in all physicochemical parameters that were dependent on the ice cream production process were observed. The use of the PEF-modified L. rhamnosus B 442 bacteria for milk fermentation caused that obtained ice cream had the highest content of dry matter, fat, protein, and carbohydrates, as well as the lowest melting rates. There were no differences in the colour parameters a* and ΔH. Ice cream enriched with calcium ions with the use of PEF did not differ significantly in terms of bacterial survival rates.

ACS Style

Urszula Pankiewicz; Małgorzata Góral; Katarzyna Kozłowicz; Dariusz Góral. Application of pulsed electric field in production of ice cream enriched with probiotic bacteria (L. rhamnosus B 442) containing intracellular calcium ions. Journal of Food Engineering 2019, 275, 109876 .

AMA Style

Urszula Pankiewicz, Małgorzata Góral, Katarzyna Kozłowicz, Dariusz Góral. Application of pulsed electric field in production of ice cream enriched with probiotic bacteria (L. rhamnosus B 442) containing intracellular calcium ions. Journal of Food Engineering. 2019; 275 ():109876.

Chicago/Turabian Style

Urszula Pankiewicz; Małgorzata Góral; Katarzyna Kozłowicz; Dariusz Góral. 2019. "Application of pulsed electric field in production of ice cream enriched with probiotic bacteria (L. rhamnosus B 442) containing intracellular calcium ions." Journal of Food Engineering 275, no. : 109876.

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.

Research article
Published: 25 October 2019 in Chemical Engineering & Technology
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In this paper formulas for calculating the viscosity and diffusion coefficients, D, for two‐comssponent aqueous non‐electrolyte solutions as a function of the solution concentration in the isothermal conditions were derived. The dependence of diffusion coefficient, filtration coefficient and dynamic viscosity coefficient for these solutions on the solution concentration was estimated and evaluated. Based on the obtained formulas the results of diffusion coefficient, membrane filtration coefficient and dynamic viscosity calculations for aqueous solutions of ethanol and glucose, were presented and compared with the literature data.

ACS Style

Maria Jarzyńska; Elzbieta Staryga; Franciszek Kluza; Walter E. L. Spiess; Dariusz Góral. Diffusion Characteristics in Ethyl Alcohol and Glucose Solutions Using Kedem‐Katchalsky Equations. Chemical Engineering & Technology 2019, 43, 248 -252.

AMA Style

Maria Jarzyńska, Elzbieta Staryga, Franciszek Kluza, Walter E. L. Spiess, Dariusz Góral. Diffusion Characteristics in Ethyl Alcohol and Glucose Solutions Using Kedem‐Katchalsky Equations. Chemical Engineering & Technology. 2019; 43 (2):248-252.

Chicago/Turabian Style

Maria Jarzyńska; Elzbieta Staryga; Franciszek Kluza; Walter E. L. Spiess; Dariusz Góral. 2019. "Diffusion Characteristics in Ethyl Alcohol and Glucose Solutions Using Kedem‐Katchalsky Equations." Chemical Engineering & Technology 43, no. 2: 248-252.

Journal article
Published: 27 August 2019 in LWT
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Ice cream with addition of Lactobacillus rhamnosus B 442 enriched with zinc ions and treated with pulsed electric field (PEF) was produced and stored in a freezer for 90 days. Physicochemical and microbiological analyses were carried out after 1, 30, 60, and 90 days of storage. Storage of the ice cream for 90 days had a significant impact on their microbiological change. A decrease in the viability of microorganisms was noted in ice cream that was previously subjected to the fermentation process. The largest decline in the total number of microorganisms (4.07•107 CFU/mL) did not result in loss of the probiotic properties of the product. The pH of the products ranged from 5.97 to 6.41 and underwent significant changes in some ice cream samples only after 90 days of storage. The first dripping time and the total melting time of the ice cream increased proportionally to the increasing storage time. The freeze storage was found to exert a significant effect on product hardness. In addition, the fermented ice cream was characterised by lower hardness.

ACS Style

Katarzyna Kozłowicz; Małgorzata Góral; Dariusz Góral; Urszula Pankiewicz; Urszula Bronowicka-Mielniczuk. Effect of ice cream storage on the physicochemical properties and survival of probiotic bacteria supplemented with zinc ions. LWT 2019, 116, 108562 .

AMA Style

Katarzyna Kozłowicz, Małgorzata Góral, Dariusz Góral, Urszula Pankiewicz, Urszula Bronowicka-Mielniczuk. Effect of ice cream storage on the physicochemical properties and survival of probiotic bacteria supplemented with zinc ions. LWT. 2019; 116 ():108562.

Chicago/Turabian Style

Katarzyna Kozłowicz; Małgorzata Góral; Dariusz Góral; Urszula Pankiewicz; Urszula Bronowicka-Mielniczuk. 2019. "Effect of ice cream storage on the physicochemical properties and survival of probiotic bacteria supplemented with zinc ions." LWT 116, no. : 108562.

Original article
Published: 22 January 2019 in International Journal of Food Science & Technology
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Bacteria of Lactobacillus rhamnosus B 442 were enriched with zinc ions using a pulsed electric field technology. The strain was added to the mix and used for the production of two types of ice cream: unfermented and fermented. Zinc content in the ice cream varied from 0.962 mg·100 g−1 to 1.81 mg·100 g−1. Differences were observed in some properties of unfermented and fermented ice cream. Lower fat content (from 4.86% to 4.92%) and lower hardness (3.88 N–4.32 N) were determined for the fermented ice cream, whereas the unfermented samples had higher meltability (1880s–1936s) and adhesiveness (from 29.66 Ns to −28.27 Ns). There was no statistically significant effect of the type of ice cream and Zn2+ addition on protein, ash and carbohydrate content in the final product. The viability of the bacteria was at a high level (4.09·108–3.26·1012).

ACS Style

Urszula Pankiewicz; Małgorzata Góral; Katarzyna Kozłowicz; Dariusz Góral. Novel method of zinc ions supplementing with fermented and unfermented ice cream with usingPEF. International Journal of Food Science & Technology 2019, 54, 2035 -2044.

AMA Style

Urszula Pankiewicz, Małgorzata Góral, Katarzyna Kozłowicz, Dariusz Góral. Novel method of zinc ions supplementing with fermented and unfermented ice cream with usingPEF. International Journal of Food Science & Technology. 2019; 54 (6):2035-2044.

Chicago/Turabian Style

Urszula Pankiewicz; Małgorzata Góral; Katarzyna Kozłowicz; Dariusz Góral. 2019. "Novel method of zinc ions supplementing with fermented and unfermented ice cream with usingPEF." International Journal of Food Science & Technology 54, no. 6: 2035-2044.

Book chapter
Published: 27 June 2018 in Heat Transfer - Models, Methods and Applications
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Dariusz Góral; Franciszek Kluza; Katarzyna Kozłowicz. Spouted Bed and Jet Impingement Fluidization in Food Industry. Heat Transfer - Models, Methods and Applications 2018, 1 .

AMA Style

Dariusz Góral, Franciszek Kluza, Katarzyna Kozłowicz. Spouted Bed and Jet Impingement Fluidization in Food Industry. Heat Transfer - Models, Methods and Applications. 2018; ():1.

Chicago/Turabian Style

Dariusz Góral; Franciszek Kluza; Katarzyna Kozłowicz. 2018. "Spouted Bed and Jet Impingement Fluidization in Food Industry." Heat Transfer - Models, Methods and Applications , no. : 1.

Original paper
Published: 27 June 2018 in Journal of Food Measurement and Characterization
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The data available in literature concerning thermal conductivity and volumetric specific heat values of plant products show substantial discrepancies that arise not only from their varying moisture content or temperature at measurement. Hence, a quick, low cost field and lab method to determine these characteristics of plant material proves to be essential. Application of the line heat pulse method (LHPM) seems to be the optimal solution for the problem. The paper presents the study on the measurement accuracy results related to these properties of selected fruits and vegetables measured by means of a two-needle probe at the range of its positive and negative temperatures of foodstuff. It was found that the LHPM is applicable for quick measurement of thermal conductivity and volumetric specific heat over the positive temperatures. Agreement between the predicted and measured values is statistically significant. In the case of thermal conductivity at the phase transition, the measured values and those calculated differ significantly. Notably, the values of thermal conductivity and volumetric specific heat provided by the line heat pulse method and the values computed at the temperature range below the phase change agree to a great extent.

ACS Style

Katarzyna Kozłowicz; Dariusz Goral; Franciszek Kluza; Małgorzata Góral; Dariusz Andrejko. Experimental determination of thermophysical properties by line heat pulse method. Journal of Food Measurement and Characterization 2018, 12, 2524 -2534.

AMA Style

Katarzyna Kozłowicz, Dariusz Goral, Franciszek Kluza, Małgorzata Góral, Dariusz Andrejko. Experimental determination of thermophysical properties by line heat pulse method. Journal of Food Measurement and Characterization. 2018; 12 (4):2524-2534.

Chicago/Turabian Style

Katarzyna Kozłowicz; Dariusz Goral; Franciszek Kluza; Małgorzata Góral; Dariusz Andrejko. 2018. "Experimental determination of thermophysical properties by line heat pulse method." Journal of Food Measurement and Characterization 12, no. 4: 2524-2534.

Journal article
Published: 01 June 2018 in LWT
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The objective of the study was to characterize the effects of selected stabilizers on the freezing process and the physicochemical properties of coconut milk ice cream. Two stabilizers were used: inulin (0.8, 1.6, 2.4, 3.2 and 4 g/100 g of the mixture) and locust bean gum (LBG) (0.2, 0.4, 0.6 and 0.8 g/100 g of the mixture). Freezing process was performed in two stages. After the temperature of the ice cream mixtures reached −6 °C, they were hardened at −30 °C for 24 h. Then the samples were examined for their chemical composition, overrun, melting time and melting resistance, hardness and colour. The results showed that increasing concentration of inulin and LBG resulted in a decrease in the cryoscopic temperature and melting time of ice cream. On the other hand, ice cream produced from the mixtures containing higher inulin concentration and lower LBG concentration were characterized by higher overrun. Addition of inulin and LBG cause statistically significant changes in hardness of ice cream. The differences in colour of tested ice creams were shown. The highest scores in the sensory evaluation were obtained for ice cream with LBG and 0.8 g/100 g and 4 g/100 g of inulin.

ACS Style

Małgorzata Góral; Katarzyna Kozłowicz; Urszula Pankiewicz; Dariusz Góral; Franciszek Kluza; Agnieszka Wójtowicz. Impact of stabilizers on the freezing process, and physicochemical and organoleptic properties of coconut milk-based ice cream. LWT 2018, 92, 516 -522.

AMA Style

Małgorzata Góral, Katarzyna Kozłowicz, Urszula Pankiewicz, Dariusz Góral, Franciszek Kluza, Agnieszka Wójtowicz. Impact of stabilizers on the freezing process, and physicochemical and organoleptic properties of coconut milk-based ice cream. LWT. 2018; 92 ():516-522.

Chicago/Turabian Style

Małgorzata Góral; Katarzyna Kozłowicz; Urszula Pankiewicz; Dariusz Góral; Franciszek Kluza; Agnieszka Wójtowicz. 2018. "Impact of stabilizers on the freezing process, and physicochemical and organoleptic properties of coconut milk-based ice cream." LWT 92, no. : 516-522.

Journal article
Published: 05 May 2018 in PRZEMYSŁ CHEMICZNY
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Dariusz Góral. Ocena termofizycznych właściwości liofilizowanych pian białkowych jako opakowania mrożonej żywności. PRZEMYSŁ CHEMICZNY 2018, 1, 46 -51.

AMA Style

Dariusz Góral. Ocena termofizycznych właściwości liofilizowanych pian białkowych jako opakowania mrożonej żywności. PRZEMYSŁ CHEMICZNY. 2018; 1 (5):46-51.

Chicago/Turabian Style

Dariusz Góral. 2018. "Ocena termofizycznych właściwości liofilizowanych pian białkowych jako opakowania mrożonej żywności." PRZEMYSŁ CHEMICZNY 1, no. 5: 46-51.

Conference paper
Published: 26 March 2018 in BIO Web of Conferences
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Gelatine gels modified by hydrated paper pulp (PP), ground extruded starch (ES) and hydrogel balls (HGB) were formed so that after the crosslinking process, the plates of suitable thickness could be obtained. Then the material was freeze-dried and the obtained porous gelatine structures as well as styrofoam (XPS) as the reference material were tested for thermal conductivity and bending. The temperature fields were examined during the thawing process of products placed inside the test packagings with modified gelatine structures and polystyrene as well as temperature field profile on outer surface of these packs. The studied materials resemble styrofoam in terms of thermal insulation and exhibited medium thermal conductivity ranging between 0.047 and 0.081 [W·(mK)-1]. The bending strength of the materials under investigation proved higher than that of styrofoam and this fact supports their applicability as an alternative for frozen agricultural products packages.

ACS Style

Katarzyna Kozłowicz; Franciszek Kluza; Dariusz Góral; Piotr Nakonieczny; Maciej Combrzyński. Modified gelatine structures as packaging material for frozen agricultural products. BIO Web of Conferences 2018, 10, 02012 .

AMA Style

Katarzyna Kozłowicz, Franciszek Kluza, Dariusz Góral, Piotr Nakonieczny, Maciej Combrzyński. Modified gelatine structures as packaging material for frozen agricultural products. BIO Web of Conferences. 2018; 10 ():02012.

Chicago/Turabian Style

Katarzyna Kozłowicz; Franciszek Kluza; Dariusz Góral; Piotr Nakonieczny; Maciej Combrzyński. 2018. "Modified gelatine structures as packaging material for frozen agricultural products." BIO Web of Conferences 10, no. : 02012.

Journal article
Published: 01 January 2018 in Food Chemistry
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The following strains of bacteria: Lactobacillus rhamnosus B 442, Lactobacillus rhamnosus 1937, and Lactococcus lactis JBB 500 were enriched with magnesium ions using Pulsed Electric Fields. The potentially probiotic strains were added to the mixture in the DVS process and applied for the production of ice cream which were then analyzed physicochemically and microbiologically. Results showed that addition of bacteria enriched with magnesium did not change chemical parameters of the ice cream and did not affect the freezing process, meltability, and hardness. No significant differences were noted in colour of the samples. The ice cream with addition of bacteria enriched with magnesium had higher adhesiveness. The results of viability determination showed that the total number of microorganisms in the ice cream was higher than in the starter cultures. Viability of the bacteria enriched with magnesium in the obtained ice cream was lower in comparison to the control samples.

ACS Style

Małgorzata Góral; Katarzyna Kozłowicz; Urszula Pankiewicz; Dariusz Góral. Magnesium enriched lactic acid bacteria as a carrier for probiotic ice cream production. Food Chemistry 2018, 239, 1151 -1159.

AMA Style

Małgorzata Góral, Katarzyna Kozłowicz, Urszula Pankiewicz, Dariusz Góral. Magnesium enriched lactic acid bacteria as a carrier for probiotic ice cream production. Food Chemistry. 2018; 239 ():1151-1159.

Chicago/Turabian Style

Małgorzata Góral; Katarzyna Kozłowicz; Urszula Pankiewicz; Dariusz Góral. 2018. "Magnesium enriched lactic acid bacteria as a carrier for probiotic ice cream production." Food Chemistry 239, no. : 1151-1159.

Journal article
Published: 01 September 2017 in Zeszyty Problemowe Postępów Nauk Rolniczych
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Katarzyna Kozłowicz; Marta Zalewska-Korona; Dariusz Góral; Małgorzata Góral; Ewa Jabłońska-Ryś; Franciszek Kluza; Agnieszka Wójtowicz. Wpływ obróbki cieplnej na barwę i właściwości antyoksydacyjne róż i łodygi brokułu. Zeszyty Problemowe Postępów Nauk Rolniczych 2017, 28 -38.

AMA Style

Katarzyna Kozłowicz, Marta Zalewska-Korona, Dariusz Góral, Małgorzata Góral, Ewa Jabłońska-Ryś, Franciszek Kluza, Agnieszka Wójtowicz. Wpływ obróbki cieplnej na barwę i właściwości antyoksydacyjne róż i łodygi brokułu. Zeszyty Problemowe Postępów Nauk Rolniczych. 2017; (590):28-38.

Chicago/Turabian Style

Katarzyna Kozłowicz; Marta Zalewska-Korona; Dariusz Góral; Małgorzata Góral; Ewa Jabłońska-Ryś; Franciszek Kluza; Agnieszka Wójtowicz. 2017. "Wpływ obróbki cieplnej na barwę i właściwości antyoksydacyjne róż i łodygi brokułu." Zeszyty Problemowe Postępów Nauk Rolniczych , no. 590: 28-38.

Review
Published: 01 January 2016 in Food Technology and Biotechnology
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Determining thawing times of frozen foods is a challenging problem as the thermophysical properties of the product change during thawing. A number of calculation models and solutions have been developed. The proposed solutions range from relatively simple analytical equations based on a number of assumptions to a group of empirical approaches that sometimes require complex calculations. In this paper analytical, empirical and graphical models are presented and critically reviewed. The conditions of solution, limitations and possible applications of the models are discussed. The graphical and semi--graphical models are derived from numerical methods. Using the numerical methods is not always possible as running calculations takes time, whereas the specialized software and equipment are not always cheap. For these reasons, the application of analytical-empirical models is more useful for engineering. It is demonstrated that there is no simple, accurate and feasible analytical method for thawing time prediction. Consequently, simplified methods are needed for thawing time estimation of agricultural and food products. The review reveals the need for further improvement of the existing solutions or development of new ones that will enable accurate determination of thawing time within a wide range of practical conditions of heat transfer during processing.

ACS Style

Dariusz Góral; Franciszek Kluza; Walter E. L. Spiess; Katarzyna Kozłowicz. Review of Thawing Time Prediction Models Depending on Process Conditions and Product Characteristics. Food Technology and Biotechnology 2016, 54, 3 -12.

AMA Style

Dariusz Góral, Franciszek Kluza, Walter E. L. Spiess, Katarzyna Kozłowicz. Review of Thawing Time Prediction Models Depending on Process Conditions and Product Characteristics. Food Technology and Biotechnology. 2016; 54 (1):3-12.

Chicago/Turabian Style

Dariusz Góral; Franciszek Kluza; Walter E. L. Spiess; Katarzyna Kozłowicz. 2016. "Review of Thawing Time Prediction Models Depending on Process Conditions and Product Characteristics." Food Technology and Biotechnology 54, no. 1: 3-12.

Journal article
Published: 22 January 2014 in International Journal of Food Engineering
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The study investigated the use of impingement methods for cooling of fruits and vegetables. Raw materials were cooled in air at 0°C temperature flowing from nozzles of 0.02 m diameter with speed in the range of 10–51 ms−1 and for comparing, in the water at the same temperature. Raw mass change, value of heat transfer coefficient in the system and the cooling time were analyzed. The mass losses are dependent on air velocity at the nozzles exit, increase in the cooling air velocity permits a reduction in the losses. The mean value of heat transfer coefficient were found within the 12–44 W(m2 K)−1 range. It was found that the impingement method can be used for rapid cooling of fruits and vegetables, characterizing the process parameters comparable to the cooling of water.

ACS Style

Dariusz Góral; Franciszek Kluza; Katarzyna Kozłowicz. Assessment of Heat Transfer and Mass Change During Fruits and Vegetables Impingement Pre-Cooling. International Journal of Food Engineering 2014, 10, 183 -189.

AMA Style

Dariusz Góral, Franciszek Kluza, Katarzyna Kozłowicz. Assessment of Heat Transfer and Mass Change During Fruits and Vegetables Impingement Pre-Cooling. International Journal of Food Engineering. 2014; 10 (1):183-189.

Chicago/Turabian Style

Dariusz Góral; Franciszek Kluza; Katarzyna Kozłowicz. 2014. "Assessment of Heat Transfer and Mass Change During Fruits and Vegetables Impingement Pre-Cooling." International Journal of Food Engineering 10, no. 1: 183-189.

Journal article
Published: 01 January 2013 in Zywnosc.Nauka.Technologia.Jakosc/Food.Science.Technology.Quality
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Katarzyna Kozłowicz; Franciszek Kluza; Dariusz Góral. EFFECT OF FREEZING METHOD ON DRIP LOSS AND HARDNESS OF GELATINE GELS MADE IN DIFFERENT ENVIRONMENTS. Zywnosc.Nauka.Technologia.Jakosc/Food.Science.Technology.Quality 2013, 5, 1 .

AMA Style

Katarzyna Kozłowicz, Franciszek Kluza, Dariusz Góral. EFFECT OF FREEZING METHOD ON DRIP LOSS AND HARDNESS OF GELATINE GELS MADE IN DIFFERENT ENVIRONMENTS. Zywnosc.Nauka.Technologia.Jakosc/Food.Science.Technology.Quality. 2013; 5 (90):1.

Chicago/Turabian Style

Katarzyna Kozłowicz; Franciszek Kluza; Dariusz Góral. 2013. "EFFECT OF FREEZING METHOD ON DRIP LOSS AND HARDNESS OF GELATINE GELS MADE IN DIFFERENT ENVIRONMENTS." Zywnosc.Nauka.Technologia.Jakosc/Food.Science.Technology.Quality 5, no. 90: 1.

Journal article
Published: 25 November 2011 in International Journal of Refrigeration
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ACS Style

Dariusz Góral; Franciszek Kluza. Heat transfer coefficient in impingement fluidization freezing of vegetables and its prediction. International Journal of Refrigeration 2011, 35, 871 -879.

AMA Style

Dariusz Góral, Franciszek Kluza. Heat transfer coefficient in impingement fluidization freezing of vegetables and its prediction. International Journal of Refrigeration. 2011; 35 (4):871-879.

Chicago/Turabian Style

Dariusz Góral; Franciszek Kluza. 2011. "Heat transfer coefficient in impingement fluidization freezing of vegetables and its prediction." International Journal of Refrigeration 35, no. 4: 871-879.

Journal article
Published: 30 November 2009 in Journal of Food Engineering
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Cutting test is extensively applied to assess quality of vegetables subjected to the freezing treatment. Particularly, the changes of tissue structures are evaluated on the grounds of maximum cutting force of material. The vegetable material was air frozen by two methods, i.e. at natural convection and by impingement fluidization. The cutting test performed on Brookfield materials testing machine was used to evaluate the influence of freezing method on product texture. The scanning electron microscopic images of tissue were included into the supportive analysis of freezing-mediated damages. It was found that a change in maximum cutting force can not be considered as a fully reliable indicator of material quality evaluation owing to the force value dependence on a mass change of material during its treatment. A complementary attribute that depicts freezing damage size proves to be appropriately defined material elasticity.

ACS Style

D. Goral; F. Kluza. Cutting test application to general assessment of vegetable texture changes caused by freezing. Journal of Food Engineering 2009, 95, 346 -351.

AMA Style

D. Goral, F. Kluza. Cutting test application to general assessment of vegetable texture changes caused by freezing. Journal of Food Engineering. 2009; 95 (2):346-351.

Chicago/Turabian Style

D. Goral; F. Kluza. 2009. "Cutting test application to general assessment of vegetable texture changes caused by freezing." Journal of Food Engineering 95, no. 2: 346-351.