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1
Content available Chemical composition and properties of spray-dried sugar beet concentrate obtained after ultrafiltration of diffusion juice
Regiec P., Kita A., Boruczkowska H., Drożdż W.
Polish Journal of Chemical Technology
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2015
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Vol. 17, nr 1
134--137
EN
Ultrafiltration of diffusion juice is a method that can reduce environmental pollution during the production of sugar. A by-product (concentrate) of ultrafiltration contains a large amount of sucrose, but due to its properties, it is difficult to manage. The aim of this study was to determine the effects of the temperature used during drying of diffusion juice concentrates on the content of certain components and characteristics of resultant preparations. Diffusion juice obtained from one of the Polish sugar plants was subjected to ultrafiltration and the obtained concentrates were dried in a spray dryer. In the dried samples, the following parameters were analyzed: dry mass, sucrose, total ash, protein, crude fiber and color. It has been declared that the degree of concentration and drying temperature influenced the chemical composition and the properties of the dehydrated diffusion juice concentrates. An increase in drying temperature was accompanied by the increased content of dry mass, protein, ash and fiber content in the preparations. The greater the degree of juice concentration, the greater was the content of dry mass, ash, and fiber. Inversely, the greater the degree of juice concentration, the lower the content of sucrose. The brightest color of the dehydrated product was observed at the drying temperature of 200°C. Spray-drying may be used for waste management after the diffusion juice membrane filtration, and the resultant preparations might be used in the production of feedstuff or food industry in general e.g. as sucrose source, in fermentation processes or in microorganisms propagation.
2
Content available remote Ocena przydatności ekstrudatów na bazie skrobi ziemniaczanej do adsorpcji jonów metali
Tomaszewska-Ciosk E., Zdybel E., Styczyńska M., Drożdż W., Boruczkowska H., Boruczkowski T.
Przemysł Chemiczny
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2014
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T. 93, nr 4
575-577
PL
Skrobię ziemniaczaną oraz jej mieszaninę z chitozanem poddano ekstruzji w jednoślimakowym ekstruderze laboratoryjnym. Wytworzone ekstrudaty umieszczano w roztworach jonów miedzi, ołowiu oraz cynku o stężeniu 1 mg/dm3 i przetrzymywano przez 1, 3, 5 i 10 dni. Następnie oznaczano zawartość metali ciężkich w ekstrudatach po ich wcześniejszym spopieleniu. Na podstawie przeprowadzonych badań stwierdzono, że możliwe jest wytworzenie ekstrudatów z 10-proc. Dodatkiem chitozanu, które charakteryzują się znacznie większą adsorpcją badanych jonów metali w porównaniu z ekstrudatami wytworzonymi z czystej skrobi ziemniaczanej.
EN
Potato starch and its mixt. with chitosan (10% by mass) were extruded in a single screw lab. extruder. The extrudates were stored in Cu, Pb and Zn ion solns. For 1–10 days and then mineralized and studied for content of the metals. The addn. of chitosan to starch resulted in an increase in sorption power of starch (by 49% for Cu and only by 8% for Zn).
3
Content available Effect of apple and rosehip pomaces on colour, total phenolics and antioxidant activity of corn extruded snacks
Drożdż W., Tomaszewska-Ciosk E., Zdybel E., Boruczkowska H., Boruczkowski T., Regiec P.
Polish Journal of Chemical Technology
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2014
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Vol. 16, nr 3
7--11
EN
Extrusion cooking technology was applied for obtaining corn extrudates fortifi ed with various level (10–20%) of rosehip pomace powder or apple pomace powder. The total polyphenols content, antioxidant activities (ABTS), organoleptic properties and colour of the extrudates were determined. Pomace addition increased the level of total polyphenols content and antioxidant activity in obtained corn – pomace extrudates, especially in samples enriched with rosehip pomace. Extrudates with 20% of rosehip pomace addition characterized the highest polyphenols content and antioxidant activity. Only the slight decrease of some quality features – shape and size, taste and fl avour, structure and colour of obtained extrudates was observed. Sample with fruit pomace addition showed increasing consistency evaluation. The extruded products by utilising fruit by-products got good evaluation of panelists and can be an excellent source of bioactive compounds in the daily human diet.
4
Content available remote Ocena przydatności ekstrudatów skrobiowych do adsorpcji jonów miedzi, ołowiu i cynku
Tomaszewska-Ciosk E., Anioł M., Drożdż W., Boruczkowska H.
Przemysł Chemiczny
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2013
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T. 92, nr 5
767-771
5
Content available remote Enzymatyczna estryfikacja skrobi fosforanowej kwasem oleinowym
Boruczkowska H., Boruczkowski T., Tomaszewska-Ciosk E., Drożdż W., Bienkiewicz M., Żołnierczyk A., Anioł A.
Przemysł Chemiczny
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2013
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T. 92, nr 6
1078--1082
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