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According to the long-term plan accepted by the Editorial Board, at the end of September 2013 we present to our readers the 36th issue of the Polish Journal of Commodity Science. Continuing efforts to widen the group of our readers we present some papers in English version. Continuing efforts to widen the group of our readers we present some papers in English version. As before, regardless the language of the original publication, each paper contains a wide summary in both Polish and English. The summaries of all the works published one can find on our webpage A series of 15 articles in the current issue of our magazine starts with the work by Szewczyk on nanoinformatics. The author believes that this area is essential in the creation of new nanomaterials and comparison of their characteristics. It is suggested that nanoinformatics can bring tangible benefits in the design and application of nanodevices and nanosystems for further development of advanced research and manufacturing processes. In the paper nanotechnological aspects of solving environmental problems associated with antifouling coatings used in systems contacting sea water were considered. In the consecutive work Nistoreanu et al. discussed the issues of quality of service in relation to the sustainable development of tourism in Romania. The authors emphasize that the combination of tourist activity with traditional Romanian cuisine will create a more diverse and compelling offer. The Romanian culinary tradition for centuries managed to preserve its originality: tastes, smells and colors to form a perfect contemporary cuisine. According to Morawski (2003) knowledge workers are defined as highly-specialized people having unique skills, who are well-informed, active and responsible, self-aware, independent, participating in organizations using knowledge as a factor of production. Occupational hazards in this group of workers are the subject of the paper by Lotko. On the basis of surveys conducted, author states that these workers have a general awareness of the risks associated with the technical organization of their workplace and their impact on quality of their work. The quality of the production process is the environmental implication of the manufacturing process. In their work Mbohwa and Mashoko present results of research on the life cycle of newsprint on the example of the company located in Zimbabwe. The authors estimated the environmental consequences of this for the product. The following categories were enumerated as environmental problems: global warming, air acidification, human toxicity, eutrophication, the impact on the size of the ozone layer, ecotoxicity and the total energy demand. It was found that these processes in production of contributed in emissions to air, resulting mainly from the combustion of conventional fuels to generate steam and electricity. The issue of the environment quality is the subject of the paper by Clasadonte et al. The authors discuss the possibility of using the model of industrial ecology in relation to areas of very high environmental risk. On the example of data for Eastern Sicily the mapping of most profitable business for the region was presented, common forms of co-operative management of major environmental problems were identified and flows of materials and energy in every production process were analyzed. Analysis of the life cycle of agricultural products inventories is the subject of work by Lo Giudice et al. The authors analyzed the life cycle of artichokes inventory produced in Sicily. This paper seeks for methods of use of the financial resources to reduce fuel consumption and the environmental impact of a full production cycle. The work focuses on the analysis of resource consumption and emissions produced during the life cycle of artichokes belonging to the categories defined on the basis of potential environmental impacts associated. In the consecutive paper Wajda and Wybieralska present results of research concerning the preparation of magnetic nanoparticle systems based on the structure of magnetite (Fe3O4), whose surface has been modified with selected ammonium salts. The nanosystems obtained in this way were used as the active systems in the purification of aqueous solutions of the selected dyes. It was found that the efficiency of water purification using magnetic nanoparticles tested depended on the type of salt and the chemical structure of the dye. One of the important parameters characterizing the quality of food is its smell. In the next work Klensporf-Pawlik presents the problem of volatile compounds in food products. The author believes that modern analytical methods of volatile compounds can be an important tool to assess the quality of food. In the next article Michalak-Majewska concerns understanding of the factors influencing the purchase red leaf teas. On the basis of the assessment of physicochemical parameters the author determined the quality of selected red leaf teas without additives and with the addition of fruit. It was found that the most acceptable were red leaf teas with the addition of fruit. These teas with lemon, grapefruit, lime, quince and lemon grass are rated by consumers as more benign and less earthy in flavor. The quality of bread is the subject of the research described in the work Szawary-Nowak. The author discusses the bioactive ingredients of bread, which come from cereal grains and products of their mill. These ingredients and the Maillard reaction products formed during baking were characterized. The compounds created via the reaction of carbonyl or hemiacetal groups of reducing sugars with amino groups of amino acids or peptides are responsible for the flavor, smell and commercial attractiveness of bread. The qualitz of tomatoes is the subject of the research discussed in the work of the Zalewska-Korona et al. The aim of this study was to evaluate selected physical parameters and the content of carotenoids in fruits of eight varieties of tomatoes, cultivated in the experimental fields and originating from a seed company. The results of the assessment of tomato fruit: weight, hardness, color and total carotenoid content were presented. It was found that the test criteria were mostly met by Mieszko variety. This variety is also characterized by the largest carotenoid content exceeding a value of 6 mg%. The next three papers are devoted to testing the quality of cosmetics and cosmetic raw materials. Sulphobetaines belong to the active ingredients of cosmetics and household chemicals which presence in the formulation of the product often determines the quality of household detergents, shampoos and other beauty products. The important properties of these products include the ability to reduce the surface tension of water, foaming ability and moisturizing properties. In the paper by Wieczorek and Staszak the results of research on surface activity of several amphoteric surfactants from the sulphobetaine group were presented. It was found that the chemically pure sulfobetaines revealed very good surface properties and the low value of the critical micelle concentration. The sulfobetaines tested are also characterized by good wetting properties. The issue of ensuring the microbiological safety of cosmetics is one of the most difficult challenges faced by manufacturers of cosmetics. In the paper byKluczyńska et al. the results of experimental studies on the possibility of using essential oils as active ingredients of cosmetics to protect against contamination by pathogenic microorganisms and spoilage of products were presented. Lack of such protection may be dangerous to the health of consumers and lead to skin infections and injuries. The ability of 24 natural essential oils against the selected bacteria and yeast was tested. The results indicate that this type of protection is effective and has the potential for wider practical application. The study of factors affecting the quality of cosmetic products is one of the main tasks of commodity science. In the next work Baczyńska and Zielinski presented the issue of the rheological properties of body lotions. The authors present the results of research on the effect of temperature on the rheological properties of several commercial samples of body lotions available on the Polish market. It was found that the test lotions revealed the characteristics of non-Newtonian fluids and experimental rheological curves had a small hysteresis loop. It was observed that at constant temperature the viscosity of commercial body lotions varied depending on the origin, and the apparent viscosity of the products decreased linearly with increasing temperature. The subject of the last article is closely linked with the ability to improve the quality of the environment through chemical modification of materials. Uflig et al. took up the issue of amylolytic activity of copolymers obtained with potato starch by reactive extrusion. The authors present the results of research on the effects of technological parameters on the susceptibility of the copolymers produced to enzymatic degradation. The effect of the synthesis parameters and the composition of the copolymers obtained in their biodegradation was tested. 36th issue of our quarterly is closed by the regular column “TPJ Announcements”. It contains an invitation to the 19th IGWT conference to take place in September 2014, Kraków.

 I wish you a nice reading

 Editor TPJ

 prof, dr hab. inż. Ryszard Zieliński

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