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Preface

According to the long term plan accepted by the Editorial Board, in the last days of June 2009, we present to our readers the 19th issue of Polish Journal of Commodity Science. We continue the attempts to widen the group of our readers and also in the current issue present some papers in English. As before, each article contains extensive summaries both in Polish and English. The summaries of all the papers are available at our webpage http://www.tpj.pr.radom.pl. Safety in various areas is a leading motive in many papers in this issue. A set of 10 papers is opened by the work of Milanovic on quality control of food. Author analyzes integrated systems of quality, in particular in assessment of food hazards. The influ­ence of technology, recipe, culture of production on microbiological safety of food is dis­cussed in examples. Within last years an increasing interest in the quality of life of people with health prob­lems has been observed. In the consecutive paper Borek-Wojciechowska and Klokowa assess the quality of life of people with specific health problems in Polish conditions. It was con­cluded that measuring of life quality of various groups of the sick in Polish conditions was important from the point ofview ofclinical reasons, as well as for research purposes. Safety of information is the subject of the next paper. Maleszka and Kusnierek analyzed the information security system to determine which elements of the system are not put into practice and which areas reveal difficulties in realization in state offices. In Authors' opinion their results point out that at present one can specify 3 areas of threats. In these areas quick actions are required. The health safety of food is probably the crucial feature considered by the consumers. That is way the food law regulates this problem in detail to fulfill the consumers expectations. In the work by Nowicki and Sikora an attempt to determine the consumers awareness of food safety and the satisfaction of gastronomy clients was made. The research was performed among the employees of some bistro-bar web and among their clients. It was concluded that the customers pay much attention to the hygienic aspect of food preparation, as well as to the look ofthe place its preparation and the way of serving. In some previous work Gajewski introduced the TRIZ notion in commodity science. It applies to solving technical problems, in particular technological innovations. In the paper published in this issue Author discusses the problem of understanding actions, preferences, emotions, motivations, problems and environment of potential clients. The method is called Human-Centered Design (HCD). It should be emphasized that TRIZ and HCD offer com­pletely different approaches to design, fabrication and asessment of products. Examples of TRIZ and HCD applications were given. Ecological aspects are an important tendency in food and industrial markets. In the con­secutive paper Borycka assessed the quality of aronia pomace, which is a waste in the food industry. A possibility of application the pomace as food quality improvers or in functional food was considered. It was proved that aronia pomace was a precious recyclable material, rich in bioactive agents, revealing functional properties, including the ability of heavy metals sorption. The measurements of sensory quality dynamics of products packed in modified atmos­phere (MAP) versus microclimatic conditions of storing are presented in the next paper. Ucherek and Kosidlowski discussed the sensory quality changes of some products packed in a mixture ofgases. Leguminous seeds play an import ant role in the food industry. In Polish conditions lupin seeds can be an alternative for soy. Saliburska et al. tested the ability to free the calcium and magnesium ions by 3 lupin types: Lupinus albus, Lupinus luteus, Lupinus angustifolius. It was concluded that the process applied significantly affected the rate of freeing these ions from lupin. The quality of certain products is often determined by the temperature of their storage. In the consecutive work Malinowska and Zieliński discussed the rheological properties of trade cosmetic creams available in Poland. The tests were performed in a wide range of tempera­ture, at various cutting speeds. It was observed that all the samples remained non-Newton liquids in the range of temperatures tested. The results allow to assess the viscosity of the creams tested also at different temperatures. In the last paper of this issue Wasilewska and Ogorzałek discuss the influence of isopro-panol addition on quality of fabric softeners. It was proved that the increase of the alcohol concentration effected their viscosity, efficiency of softening and wettability of various sur­faces. It was also concluded that in order to achieve proper efficiency ofthe softeners at higher isopropanol concentrations it would be necessary to apply cationic surfactants at higher con­centrations. This, however, increases the production costs ofthe softeners. The 19th issue of our quatterly is closed by the TPJ Announcements. One can find there information on recently completed habilitations in commodity science.


I wish you a nice reading
prof, dr hab. inż. Ryszard Zieliński
Editor of TPJ

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