The investigation on etheric oils content in garlic, horseradish, leek, onion and celery were presented. The seasoning vegetables were frozen using two diversified techniques and thawed in air at conditions of natural convection. General contents of etheric oils were assessed with Deryng’s apparatus by the II method. As a result the depletion of oils content in the frozen garlic and its increasing in the frozen horseradish was stated, with respect to the not-treated raw material. In the case of frozen onion, leek and the celery the changes in the level of oils contained were not significant.

The aim of this work has been to assess the influence of freeze drying parameters, i.e. the pressure in the drying chamber and temperature of the heating panel of the sublimation dryer on the change of colour coordinates of dried celery leaves. In the research the leaves of Apium graveolens L were used. The drying process was conducted in a freeze dryer with a one-sided contact way of providing heat, in temperature range between 20–70°C and under the pressure of 30 Pa, 63 Pa, 125 Pa, 198 Pa. The measurement of colour was conducted according to the reflective method with the use of spherical spectrofotometer X-Rite 8200. The colour coordinates were marked according to the CIElab system. A significant influence of the temperature of the heating panels and pressure in the drying chamber on the change of parameters L*, a* and b* of dried celery leaves was found. The change of colour was assessed on the basis of the difference in colour saturation (C*) and tone (h*). The smallest difference in colour saturation and tone in comparison to fresh leaves was recorded in dried material kept in the temperature of 20°C on each of the pressure levels. Due to a small range of colour coordinates, the method of freeze drying should be regarded as conservative because of this qualitative feature.

The paper presents worktime structure and expenditure during transport of animals. The research results demonstrate the above-mentioned indexes for six types of transport facilities, which belong to the equipment operated by the analysed farms, and used to transport animals from farm to the purchasing centre. Completed research proved considerable differences in the efficiency of expenditures incurred for transport of animals, depending on transport facility being used.

The concept to apply the bromocresole purple index (BCPI) as a new way for evaluation of neurotoxins activity in cooked chickling vetch seeds (determined as β-N-oxalyl-L-alanine – BOAA) was verified. Seeds of chickling vetch (Krab cv.) cooked under conditions of one of 10 intensity variants (heated independently in boiled distilled water for 5, 10, 15, 20, 25, 30, 35, 40, 45, and 50 min.) in reference to untreated sample, were study objects. Every sample was subjected to determination using BCPI and BOAA methods. Statistical processing of data revealed that BCPI and BOAA methods correspond to each other in testing of cooked chickling vetch seeds (correlation coefficient r = 86.34%), and both features may be associated with hypothetical functions of the form BOAA = f(BCPI). Their usefulness in analyses was statistically confirmed by achieving high fitting coefficients of the formulae to the real experimental data (R² = 74.94% for power equation to 98.41% for 4^th order polynomial equation).

Paper presented the results of studies about the influence of vacuum impregnation of rye grain on its germination energy and ability. The impregnation of the grains was carried out on the vacuum chamber in five different ways. The applied pressure was within the range of 5–100 kPa (atmospheric pressure). The temperature and impregnation time were constant in every case. After impregnation process the germination energy and ability of grains were tested. The statistical test of significance of influence all the factors on germination energy and ability were executed. This test confirmed that the vacuum impregnation of rye grains hadn’t significant influence on germination energy and ability.