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 Pursuant to the long-term plan of the Editing Board made at the end of September 2006 we are presenting to you - our Readers - the eighth issue of Polish Journal of Commodity Science. We have assumed that the leading contents of this issue will concern the problems connected with commodity science of industry products. As before, each article comprises a lengthy abstract both in Polish and English. Abstracts of all papers published in our quarterly are available in two language versions on-line at our website at
 This year we celebrate the 50th anniversary of scientific work of professor Ignacy Duda - one of the most outstanding figures amongst researchers studying problems of commodity science. His figure and numerous interests are presented by prof. Andrzej Chochoł - dean of Faculty of Commodity Science at Cracow University of Economics.
 A series of 9 articles in the current issue of the journal begins with Jaworska`s paper concerning problems with management in safety and sanity of work. Those important questions are shown on casting business as an example of highly dangerous to health or life of the workers. Paper defines accidents during work ratio (WWPt) which can be used to assess changes of accidents ratio in relation to employment. In author's opinion this ratio should be a helpful tool for management in this area.
 A quick progress in science and technology has been observed since second half of the 20th century also in food industry. In this area we can observe new technology of obtaining, processing, packaging and preserving the ingredients. This technological development results in improvement of food quality and production profitability. Attention is mostly turned to health safety and its audit. Krejpcio and collaborators discuss main principles of functioning of the audit foods, regulated in Poland by the act on conditions of food production and nourishment (established on 11.05.2001).
 So far, aluminium has been recognized as relatively harmless element. Recently however, it has been shown that it is a "quiet killer" which easily gets to human body with food. This element is suspected of the participation in the nosogenesis of the Alzheimer's or Parkinson's disease. In Wybieralska's paper there are results of tests which concern flavonoid ability to create chelating agent with aluminium ions and influence of these ions on antioxidant activity of different flavonoids. Author shows that formation of complexes flavonoid-metal in analyzed systems significantly affects the antyoxidation activity of those flavonoids.
 In the paper that follows, Buhłak describes near infra red spectroscopy (NIR) and its potential use in commodity. In her opinion practical use of NIR is possible only with analysis of many variables such as: analysis of main components PCA, main components regression PCR, multiple linear regression MLR, least squares regression PLSR. Classification of the samples with methods above allows to assign those samples to certain type of products. The NIR spectroscopy is a nondestructive method and as such can also find application in fast detecting the contents of ingredients, particularly the ones observed in very complicated matrices.
 Przybyłowska and Szulecka try to define influence of production process of Gouda cheese, in an existing diary plant, on environment. Authors want to determine which stages of the manufacturing process are most harmful to the natural environment. Results of the research are shown in the form of numeric data.
 Possibilities of getting durable cosmetic or food emulsion for many years have attracted the attention of practitioners. It seems that after the era of considerable successes in the practical application of the HLB theory (hydrophilic-lipophilic balance) and of its consequences in creating emulsion, the attention of practitioners should be paid to the Japanese IOB method (inorganic-organic balance). The way of using this method for forecasting stable emulsions is discussed in the article by Zieliński. In this work an essence of the IOB method, numerous data being characteristic of universally used ingredients in emulsive arrangements and the practical example of the quantitative selection of the emulsifiers are presented.
 Two-phase systems are groups of modern cosmetics. These systems unite features of universally used bath salts and traditional bath liquids. In the article by Wasilewski the results of research on recipe of two-phase bath liquids are presented. The two-phase form of liquids was obtained via coacervation phenomenon. Depending on dyes used, products received in this way can have two layers of different colors. Methodology introduced in the article enables creating products with controlled, interesting visual effects.
 Sułek's and collaborators' article concerns the quality of model bath liquids containing silicon oils. In the recipes tested, ethoxylated and propoxylated silicone surfactants were used. It was proved that in these systems addition of salt, which is said to be a cheap thickener, is ineffective. That is why it is necessary to introduce other viscosity modifiers.
 The last article concerns the quality of leather used in production of outer elements of the footwear. Properties of the leather are being shaped by the entire life of the animal, a way of recruiting the skin in the butchery and a proper conservation. Żuchowski and Golonka discussed the influence of the process of tanning leather by greasing on qualitative and functional parameters of leather, such as softness, sponginess and ductilities. In the paper an attempt to determine the influence of greasing the skin on some mechanical and organoleptic characteristics on tops of the footwear was described.
 The eighth issue of our quarterly journal ends with Information Column on TPJ, where you can find information concerning the next international conference - 9th Commodity Science Conference "Current Trends in Commodity Science" which will take place in August of 2007, in Poznań.
We wish you pleasant reading.

 Deputy editor of Polish Journal of Commodity Science
 Professor Ryszard Zieliński

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