In this work, we present a method for strain determination. This method is based on random points sprayed on the surface of the examined material. The method does not require vacuum deposition or the use of any difficult sample preparation method. Markers are embedded under room conditions. Another advantage of this method is that it can be used for materials with different moisture contents. This method was applied to observe Young’s modulus and the breaking force of biodegradable films produced from thermoplastic starch (TPS) during their storage in air and in soil. In our study, we consider the samples of thermoplastic starch obtained from a mixture of potato starch and glycerol with added polyvinyl alcohol (PVA) and keratin. We observed that the value of Young’s modulus after sample preparation is higher for the samples with a higher content of PVA and keratin. It was found that after two weeks of storage, the value of Young’s modulus significantly decreased for all samples stored in air. Young’s modulus increases for stor-age in the soil. The crystallinity does not depend on the screw rotational speed.

The study proposes a method of mathematical modeling of the fruit of Arabica coffee beans and grains. A parametric curve equation was developed in the Cartesian co-ordinate system to describe 12 the cross-section contours of the 3D model of the first and second coffee beans that are adjacent to each other in the fruit. The external shape of the fruit of coffee described two connected Bézier curves, which are then rotated relative to the natural axis of symmetry about of 360°. Basing on the equation contours curves of cross-sections of two grains adjacent to each other and rotated Bézier curvers, a model of the 3D shape of the coffee beans of the fruit was built. The 3D model was scaled in rela-tion to the three basic dimensions of the coffee fruit (length, width, thickness). The saved node coordinates of the grid surface of the fruit model with coffee grains can be the basis to design the equipment units used in the processing of coffee.

This paper presents a mathematical description of the characteristics of the 3D shape of lemon fruits using Bézier curves and ellipsoid. Eureka and Genoa varieties were selected for modelling. The outline of the lemon, which is the meridian, was described by three connected Bézier curves. The basis for the description of lemon contours are their photographs in 10 positions, changing every 36°. The ellipsoid was used as an alternative method to model the lemon shape. Bézier curves approximating the meridians lying on the surface of the lemons and of the ellipsoid are their 3D models. The presented method using Bézier curves can be used for the mathematical modeling of the shape of lemons. The ellipsoid is not a good model to approximate the shape of lemons.

The aim of the study was a general analysis of the multiplication process of pathogens in refrigerated stored cooked rice which can be heated and prepared for every-day consumption. Grains of rice (parboiled and white long grain) were boiled (for 5–30 minutes) using two methods, either immersion in water or in steam at atmospheric pressure, then trails were stored at 3°C (a home refrigeration appliance) for 7 days. Du- ring the storage time the total number of microorganisms in the mass trials weas deter-mined daily. White long grain rice showed greater susceptibility to microorganism expan-sion.

The aim of the article is to study the current dietary trends and to examine their influence on expanding the range of homogenized cold meats. As indicated by the results of the survey, consumers are likely to buy such products for their children while doing the weekly shopping in big chain supermarkets. Consumer awareness is constantly increasing, ensuring that manufacturers meet quality standards.