The aim of this work was to evaluate textural properties of selected pear varieties before and after an eight-week in refrigerator storage. This work included describing of firmness, hardness, cohesiveness of flesh and force at skin puncture as well as spectrum of these properties changes after storage period. It was proved that during the storage period occurs a statistically significant decrease of parameters, excluding flesh cohesiveness, characterizing texture of examined pear varieties. The range of this changes is different for individual parameters and depends on pear varieties properties. Before and after storage Lukasówka variety had the highest flesh firmness and hardness, the work of penetration and force at skin puncture while the lowest parameter of analyzed values had Generał variety.

In this work an research of sublimation rate of free ice and ice from sprat carcasses was presented. The aim of this study was to determine how fast the free ice will sublime comparing to ice in cell structure of sprat cascases. The study was divided into two stages. In the first stage the free-ice sample and sprat carcass was sublimated separately. In the second stage the sublimation rate was tested for both samples at the same time. Based on the results of the first stage of research it was found that both samples sublimated under different conditions and the results from this stage was not comparable. We found a linear character of the weights changes, which made it possible to calculate the rate of sublimation from the results of the second stage of the study. The results were used to evaluate the possibility of using innovative sublimation-vacuum-steam method to thawing the blocks of sprat carcasses.

The article describes refrigerated transport trucks based on the Agreement on the International Carriage of Perishable Foodstuffs and on the Means of Transport Used for Such Carriage (ATP). A simple methods for choosing the refrigeration unit were discussed, stating that using for this purpose tables containing only the ranges of transport temperature and size of the trailers can lead to errors. The components of heat losses balance of refrigerated trailers are presented. It was found that the heat loss through the insulation body depends primarily on the temperature difference between the air outside of the body wall and the air inside the cargo space and on the quality of the insulation. The effect of solar radiation and fruits and vegetables respiration heat as well as the impact of door opening time during unloading of the transported goods on the heat transfer were discussed. Article completed a summary with analysis of errors possible to commit when creating the heat balance of refrigerated trailers.

This paper presents the investigation results of specific piston pressure (45 to 113 MPa) and the addition of a calcium lignosulphonate binder effect on the compaction parameters of white birch sawdust. The experiments were performed with the use of the ZWICK Z020/TN2S universal strength tester and a closed compression assembly. An increase in pressure led to an increase in material density in the compression chamber and agglomerate density (by 18.5% on average), and it more than doubled the mechanical strength of the agglomerate. Higher compaction pressure increased the demand for compaction energy by 108% on average. The addition of binder increased the agglomerate density and the mechanical strength of agglomerate by 250% on average.

The paper presents the influence of production methods of organic, regional and conventional cereal products on its mycotoxin contamination level. In the group of cereal products covered by the survey were: conventional (n = 9), organic (n = 9) and regional breads (n = 10). Selected food products were analyzed for the presence of nivalenol (NIV), fumonisin B₁ (FB₁) and fumonisin B₂ (FB₂) using HPLC after purification of sample extracts on immunoaffinity columns (IAC).The research revealed that organic and regional products were less contaminated by fumonisins than conventional products, but in no case exceeding the MRLs set out in Commission Regulation (EC) No 1126/2007 as safe for human health was found. In all cereal products were not detected nivalenol, indicating the lack of this mycotoxin risks arising from the consumption of cereal products regardless of the method of their production.