Jan Iciek

Effect of Air Parameters on the Quality of Dried Potato Cubes

The presented study aimed at determining the relation between parameters of air used for drying potato cubes and their properties such as sensory characteristics, rehydration, color, and 5-hydroxymethylfurfural (5-HMF) content. Cubes of raw potatoes were dried with air at temperatures of 60 and 90°C. The relative air humidity (RH) was either 3 or 0.5% (“dry” air) or 15% (air with an increased humidity), respectively. Experimental results showed that drying with humid air (RH of 15%) at temperatures of 60 and 90°C gave rise to relatively low 5-HMF contents (in particular for RH of 15% and temperature of 90°C). Drying with dry air (RH of 3%) at 60°C resulted in the higher quality of dried potato cubes but with higher 5-HMF content.

Kinetics of activation and destruction of Bacillus stearothermophilus spores

Kinetics of thermal activation and destruction of Bacillus stearothermophilus spores in glass capillaries and flow system was investigated. Additionally, the effect of pH on these processes was analyzed. It was shown that mathematical models presented in the literature describe inaccurately the real phenomena occurring during thermal inactivation of the spores. The model proposed by the authors was confirmed to be suitable for the description of these phenomena.

Monitoring of Microbial Activity in Real-Time

Abstract One crucial element for managing production quality in the food industry is microbial control. When performed routinely it can be used to assess raw materials, semiproducts, final products, packaging, production surfaces, water, and air. The choice of the analytical method depends on the aims of the microbiological analysis, the speed at which the results are required, and the cost of its implementation. Obtaining reliable information on the state of the microbial environment in real-time is the basis for proper process control and rapid intervention. Pollution control methods may be based on the analysis of metabolites or reading changes in the environment (e.g., by measuring the redox potential). The aim of this chapter is to present an overview of studies concerning methods of microbial detection and identification, with an emphasis on the use of redox potential measurements for the control of food production processes in an industrial plant.