A test stand for measuring dynamic damages of root crops was proposed. A method for measuring damages of root crop samples was developed for the proposed laboratory model. The test stand was verified in a series of experiments involving potatoes cv. Asterix. The results of preliminary investigates of effect of storage time on average flexural and shear strength of potatoes were presented. A knowledge of flexural and shear strength values and changes in those parameters during storage is required to optimize technological processes in the food processing industry, including the production of potato fries and chips or frozen vegetables.

The analysis of hydrocolloids applying as cryoprotective substances in freezing and storage of frozen food was the aim of this study. Characteristics and examples of carrageens application were also described. It was stated that including of polisacharide hydrocolloids in the modified food influenced the course of freezing process. Their activity is different and depends on their structure and functional properties. Moreover carrageens significantly reduce the negative influence of the process on structural changes of stowed frozen food.

This paper presents the results of some physical characteristics and texture of corn snacks enriched with the addition of defatted flaxseeds in amount of 2.5 to 15%. Corn snacks were extruded using TS-45 single screw extrusion-cooker with plasticizing unit configuration of L/D = 12 in the temperature ranged 120–150°C with the screw speed of 100 rpm and were formed in a die with a hole of 3 mm for a snacks ready for consumption. The radial expansion ratio, bulk density and specific density, color in CIE-Lab scale, hardness using cutting test and sensory attributes by assessing the shape, color, taste, flavor and crispness in the 5-points scale were estimated for flaxseeds enriched snacks. Analysis of the results of physical characteristics and texture of corn snacks with defatted flaxseeds showed that increasing the amount of additive in the recipe resulted in reduction of the radial expansion and increased density of the extrudates. The addition of flaxseeds increased the cutting force and decreased the brightness of the products.

This paper presents the results of process efficiency, energy consumption during the extrusion-cooking and the radial expansion ratio of precooked pasta. As the raw materials commercial flours were used: purified wheat flour, wholegrain wheat flour, purified spelt flour and wholegrain spelt flour. Pasta were prepared at 65–105°C using single screw extrusion-cooker with a modified cooling-forming section at 30% of raw materials moisture content. The efficiency during processing and specific mechanical energy (SME) depending on extrusion parameters and the raw materials used were recorded and the radial expansion ratios of prepared products were measured. Spelt pasta was characterized by a higher protein, ash and fiber content than refined wheat flour pasta, which influenced on lower processing efficiency. Efficiency of extrusion-cooking process during the manufacture of pasta products from different raw materials increased with the increasing screw speed. SME values ranged from 0.06 to 0.21 kWh∙kg^-1, and were dependent on both the raw materials used and the screw speed applied. The use of wheat and spelt wholegrain flours to obtain precooked products lowered expansion ratios of pasta, especially at higher screw speeds used during processing.

The aim of this work was identification of the selected group of the mechanical properties of pumpkin seeds the varieties Bambino of two humidity levels: 6% and 38%. The study of the mechanical properties was carried on the texture meter. The force and work of cutting and penetration of individual seeds were estimated. Analysis of the results shows significant value of certain parameters. The dry seeds showed the highest values of the force and work of cutting and penetration. In the case of fresh seed (38%) and dry (6%) the average difference in the values of the parameters was about 16%. The results of the study may be useful for technological processes such as drying pumpkin seeds or removing the husk.

The aim of this study was to determine the effect of microwaves on the darkening of raw potato flesh. The study included 6 very early potato varieties (Arielle, Denarius, Felix Bona, Lord, Rosara and Velox), which were stored for a period of 7 months. For irradiation of potato tubers was used the generator produces microwaves at a frequency of 2.45 GHz. Assessment of the darkening degree of flesh was performed based on the 9 point Danish scale. The obtained results do not confirm that microwaves significantly affect the process of darkening the raw flesh potato tubers.

The paper presents a comparison of the grinding process of barley grain by using two types of vertical rotor hammer mills. The screens of holes with a diameter of 3 mm and a thickness of 2.5 mm sieve was used. The distance between the impact device and the wire in both cases was 25 mm. Analyzing the results obtained it can be concluded that the type of mill used to influence the size distribution of barley meal. The use of breaking thresholds increases the proportion of the fine fraction (less than 1 mm), which results in an increase of energy consumption of the process.