The aim of the study was to characterize the degree of gelatinization changes of starch contained in rice grains of different varieties during its immersion cooking and storage after freezing. The white, parboiled and long grain rice were tested. Rice was water boiled for 5, 10, 15, 20, 25 or 30 minutes, cooled and dried, then frozen and stored at -30°C for up to 100 days. Samples were analyzed immediately after cooking and after 1, 2, 3, 5, 6, 10, 14, 20, 30, 60, 100 days of storage. The statistically significant impact of cooking time before freezing and frozen storage period on gelatinization degree of starch contained in the studied samples has been stated. Changes in degree of starch gelatinization during cooking and storage were recorded as high correlated logarithmic curves.

The use of conventional methods for industrial purification and concentration of waste water are not always effective. The evaporation and reverse osmosis which are applying in this purpose may generate high costs. An alternative may be the use of cryoconcentration. In the paper the physical background of the process and the possibility of practical application of freezing to industrial purification and concentrating of waste water were presented. The Niro GEA methods and the methods of direct water crystallization in tubular and drum heat exchangers were detailed discussed. It has been found that the purification of waste water when use of freezing technology is characterized by many economical as well as practical advantages. It was also indicated that the use of natural weather conditions in the winter could be a breakthrough into wider application of freeze concentrating for the purification of sewage in Poland.

The work presents the investigation results of rheological properties of parsley juice. Three kinds of juice were studied: the raw juice, the frozen juice and the pasteurized ones. The measurements were made using a rotational rheometer (Brookfield Engineering Laboratories: model LVDV-II + PRO) for juice of 11.7eBx in the range of temperature from 10°C to 50°C. The juice was obtained by pressing in a basket-type press with a hydraulic drive. The investigation showed that the raw juice was Newtonian in behavior. There was no influence of preservation methods on rheological behavior and viscosity of juice. The effect of temperature on juice viscosity was described by Arrhenius-Guzman equation.

The paper presents the study of smoking and steaming temperature changes of three kinds of reduced-fat meats and fat substitutes diversified supplement in the form of soy protein isolate. Measurement and recording of temperature achieved by a microprocessor recorder co-operating with a PC. The results were statistically analyzed and determined regression equation describing the temperature of the tested products during thermal treatment. The greatest rise in temperature indicated the sausage with the addition of 7% of the soy isolate, the lowest sausage with the addition of 2% of the isolate. The lowest rate of growth during the brewing temperature characterized sausage brewed with the addition of 2% protein isolate. As a result of scald said cracking sausage casings 30% with the addition of 7% of soy isolate.

The subject of study was the market of regional products in Lubelskie voivodeship. The paper presents the current number of registered, traditional products and what products are defined as traditional and regional according to The Ministry of Agriculture and Rural Development. Conducted studies aimed at the analysis of prospective development of the market of regional and traditional products in Lubelskie voivodeship, as well as to examine the influence which a place of residence has on perception of such products. Furthermore, the sources of information concerning traditional products were looked into and likelihood of purchase, as well as the determinants that make respondents buy the products.