2022, Vol. 84 No. 1

Stały URI dla kolekcjihttp://hdl.handle.net/11652/5413

Przeglądaj

Filtry

20223

Ustawienia

collection.search.results.head

Teraz wyświetlane 1 - 3 z 3
  • Pozycja
    Thermal water – more than water!
    (Wydawnictwo Politechniki Łódzkiej, 2022) Witkowska, Monika; Śmiegielski, Krzysztof
    The use of thermal waters both for external use and for consumption is presented. Nowadays, the use of ecological products of natural origin is promoted, allowing for a significant improvement in the psycho-physical condition of users. Research is carried out to create natural products that comprehensively improve not only the condition of the skin, but the entire body of the user. Thanks to the development of modern technologies used both in cosmetics and other industries, it is possible to effectively use the composition and properties of thermal waters.
  • Pozycja
    Stability of vitamin c and beta – carotene during the tomato paste lyophilization process the tomato paste lyophilization process
    (Wydawnictwo Politechniki Łódzkiej, 2022) Kosmala, Monika; Ulańska, Katarzyna
    The aim of the study was to evaluate the stability of vitamin C and beta-carotene in the freeze-drying process compared to other thermal drying methods. Tomato puree was selected as a model product for testing the stability of vitamin C and vitamin A in drying processes, due to its properties, such as: appropriate consistency, which was favorable for the analyzes performed, and the presence of the above-mentioned vitamins. Model studies were performed on the stability of vitamin C and beta-carotene under the conditions of air-drying at 105°C, drying under reduced pressure at 70°C and freeze-drying on a tomato puree matrix. Results proved that freeze-drying is superior to other drying methods with the lowest losses of both vitamin C (losses of 4%) and beta-carotene (losses of 25%) in tomato purée. In the case of drying at 70°C under reduced pressure, the loss of beta-carotene is 55%, and vitamin C – 78%. In the case of air-drying at 105°C, vitamin C is 100% degraded, and the loss of beta-carotene is 91%. Moreover, it can be concluded that vitamin C in a higher dose has a protective effect on carotenoids.
  • Pozycja
    Mass transport and changes in the saccharide profile during osmotic dehydration of apricot and chokeberry fruits
    (Wydawnictwo Politechniki Łódzkiej, 2022) Pluta, Małgorzata; Klewicki, Robert
    The aim of the study was to determine the effect of osmotic dehydration in sucrose solution on the level and profile of the main saccharides in frozen chokeberry and apricot. A 50°Bx sucrose solution at a temperature of 25, 35, 45 and 55°C was used in the tests. The influence of temperature and dehydration time on the dry matter content in the tested fruits was demonstrated. Both in apricot and chokeberry the highest increase was recorded in the first hour of the process, for apricots to the level of 25.1-32.4%, for chokeberry 30.4-33.4%. The use of the highest temperature (55°C) increased the content of glucose and fructose while reducing the amount of sucrose (hydrolysis); at 25-35°C the opposite effect was obtained. At low temperatures, chokeberry was not very susceptible to migration of sucrose. Also, the transport of water was not intense. There was no correlation between the temperature of the process and the increase in dry matter in the sample. The greatest loss of water, i.e. 1 g H2O/g i.d.m., occurred after five hours at 55°C. Under analogous conditions, apricots showed a higher water loss, at the level of 4.68 g H2O/g i.d.m. At 25°C, after the first hour of dehydration, the energy value of saccharides in apricots was 315 kJ/100 g; at 55°C, after 3÷5 hours it fluctuated around 500 kJ/100g. Dehydrated chokeberry was characterized by approx. 1.5÷2 times lower energy value than apricot.