The paper presents the results of studies on the influence of material composition and technological parameters of the kinetic durability of pellets. Estimation was surrounded the degree of disintegration pelleted material, fat addition, different temperature of conditioning process and water addition in place of steam conditioning process. Completed research proved in the kinetic durability influence studied parameters. Fat additive to the mixture and wheat grain influences on the less kinetic durability of product. Increase fat addictive is cause of durability decreasing the pellets to compare with control product. Mixture moistening during pelleting process is also cause of durability decreasing. The disintegration degree of mixture influences the kinetic durability. Increase of particle size is cause of decreasing kinetic durability. The conditioning temperature influences the final effect of production. Mixture conditioning under the temperature of 60°C considerably decrease kinetic durability of the product.

Bread and cake contains dietary fibre, minerals (magnesium, zinc, manganese) and vitamins (mainly group B) and are qualified to functional foods. The aim of the thesis was to assess the influence of healthy substances: spelt flour, inulin, date syrup and sorbitol in shortcake dough on texture of biscuits baked from frozen dough. In dough, in order to own’s recipe the sugar was replaced by inulin (GAJA), sorbitol (DAKART) and date syrup (Futuro CM-natural foods), wheat flour by spelt flour (BIO) and by combinations of these ingredients. Dough after freezing (–30°C) was packed in portions and stored for two weeks, thawed out and baked (220°C, 15 minutes). The texture of biscuits was rated by a test in the BROOKFIELD LFRA TEXTURE ANALYZER (knife thickness 3 mm, symmetrical blade, angle 30 grade, contact power 0,7 N, headway of knife 0,5 mm/s, deformation 30%), breaking probes from top perpendicularly to the surface and determining maximal value of breaking power. Healthy additions to dough has been influenced the texture of biscuits. Those from frozen and stored dough show increased hardness and the most advantagenous were the probes modificated by the composition by 100% share of date syrup and by 100% share of spelt flour.

For a selected group of tractors, the increase of unit operating cost has been analysed in relation to the USD exchange rate and oil price on world markets in the years 2003–2009. The analysis is based on tractors of various level of output power and diesel oil prices in Poland. An additional factor is the fluctuations of the average USD and EUR exchange rates, indirectly influencing the oil price. The analysis has shown that diesel oil price growth directly affected the operating costs within the analyzed group of tractors. In the years 2003, 2004, and 2005 the unit operating costs were growing proportionally to the growth of diesel oil price. In the years 2006 and 2007 the operating costs decreased in spite of the diesel oil price increase.

The study deals with the analysis of hydrological conditions dynamics of MtIbb soil within melioration object Piwonia Górna I localized in Piwonia river valley on Łęczyńsko-Włodawski Lake District. Results achieved during hydrometric and soils survey made during vegetation periods of 2004–2007 were subject to analysis. The object that disposes water resources exclusively from atmospheric precipitations, despite of abundant summer rainfalls after long drought periods, was characterized by a slight increase of water surface level. The water surface level is associated with melioration ditches system. Regardless of unfavorable meteorological parameters and bad condition of melioration devices, no water deficiency in the soil was present.

The purpose of the present paper was to study the effect of microwave radiation on the number and weight of sprouts appearing on potato tubers after its storage. The studies included three early potato cultivars (Felka Bona, Rosara and Velox), whose tubers were radiated with microwaves with the frequency of 2.45 GHz for the period of 10, 20 and 60 s. Results of the experiment show that microwave radiation significantly modifies the germination process of the stored potato tubers.