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Study of the mechanism of ultrasound and water steam blanching as pretreatments before microwave-convective drying of selected herbs

2012/07/N/NZ9/02076

Keywords

Descriptors

  • NZ9_7: Naukowe podstawy żywienia i badania żywności

Panel

NZ9 – Fundamentals of applied life sciences and biotechnology: agricultural, forestry, horticulture, animal production and fishery, food and nutrition sciences, industrial biosciences, environmental biotechnology and remediation

Host institution

Szkoła Główna Gospodarstwa Wiejskiego w Warszawie, Wydział Nauk o Żywności

Voivodeship: mazowieckie

Other projects carried out by the institution »

Principal investigator (from the host institution)

dr Magdalena Dadan

Number of co-investigators in the project: 3

Call

PRELUDIUM 4 – announced on 2012-09-15

Amount awarded
100 000 PLN
Project start date
2013-07-09
Project end date
2017-01-08
Project duration
42 months (the same as in the proposal)
Project status
Project settled

Equipment purchased [PL]

  1. Komputer z wyposażeniem. Cost: 5 000 PLN
  2. Łaźnia ultradźwiękowa. Cost: 6 000 PLN

Information in the final report

Publication in academic press/journals (5)

  1. Optymalizacja metodą płaszczyzn odpowiedzi suszenia mikrofalowo-konwekcyjnego liści pietruszki poddanych działaniu ultradźwięków oraz obróbce parą wodną

    Authors:
    Magdalena Dadan, Katarzyna Rybak, Małgorzata Nowacka, Artur Wiktor, Dorota Witrowa-Rajchert
    Academic press:
    Zeszyty Problemowe Postępów Nauk Rolniczych (year: 2017, volume: 589, pages: 15-25), Publisher: Wydział Nauk o Żywności Szkoły Głównej Gospodarstwa Wiejskiego w Warszawie
    Status:
    Published
    DOI:
    10.22630/ZPPNR.2017.589.17 – link to the publication

  2. Selected chemical composition changes in microwave-convective dried parsley leaves affected by ultrasound and steaming pre-treatments - An optimization approach

    Authors:
    Magdalena Dadan, Katarzyna Rybak, Artur Wiktor, Malgorzata Nowacka, Joanna Zubernik, Dorota Witrowa-Rajchert
    Academic press:
    Food Chemistry (year: 2018, volume: 239, pages: 242-251), Publisher: Elsevier
    Status:
    Published
    DOI:
    10.1016/j.foodchem.2017.06.061 – link to the publication

  3. The impact of ultrasound and water steam blanching pre-treatments on the drying kinetics, energy consumption and selected properties of parsley leaves

    Authors:
    Magdalena Śledź; Artur Wiktor; Katarzyna Rybak; Małgorzata Nowacka; Dorota Witrowa-Rajchert
    Academic press:
    Applied Acoustics (year: 2016, volume: 103, Part B, pages: 148-156), Publisher: Elsevier
    Status:
    Published
    DOI:
    10.1016/j.apacoust.2015.05.006 – link to the publication

  4. Selected emerging technologies to enhance the drying process. A review

    Authors:
    Dorota Witrowa-Rajchert, Artur Wiktor, Magdalena Śledź, Małgorzata Nowacka
    Academic press:
    Drying Techology (year: 2014, volume: 32(11), pages: 1386-1396), Publisher: Taylor & Francis
    Status:
    Published
    DOI:
    10.1080/07373937.2014.903412 – link to the publication

  5. Drying of parsley leaves pre-treated by ultrasound

    Authors:
    Magdalena Śledź, Paulina Nowak, Dorota Witrowa-Rajchert
    Academic press:
    Zeszyty Problemowe Postępów Nauk Rolniczych (year: 2014, volume: 579, pages: 91-99), Publisher: Wydział Nauk o Żywności Szkoły Głównej Gospodarstwa Wiejskiego w Warszawie
    Status:
    Published
    DOI:
    link to the publication

Articles in post-conference publications (12)

  1. Ultrasound as an innovative pre-treatment method to enhance drying of parsley leaves

    Authors:
    Dadan M., Wiktor A., Rybak K., Nowacka M., Witrowa-Rajchert D.
    Conference:
    International Conference on Food Innovation - Food Innova 2017 (year: 2017, pages: str. 132), Publisher: Knowledge Management for Food Innovation - KM4FI
    Date:
    conference 31.01-3.04.2017 r., Cesena, Italy
    Status:
    Published

  2. Wpływ ultradźwięków oraz blanszowania parą wodną na wybrane właściwości rukoli suszonej metodą mikrofalowo-konwekcyjną

    Authors:
    Dadan M., Rybak K., Wiktor A., Nowacka M., Witrowa-Rajchert D.
    Conference:
    XLIII Sesja Naukowa Komitetu Nauk o Żywności i Żywieniu PAN Żywność dla przyszłości (year: 2017, pages: 131), Publisher: Wydawnictwo Uniwersytetu Przyrodniczego we Wrocławiu
    Date:
    conference 4-5.07.2017 r.
    Status:
    Published

  3. The impact of ultrasound and steaming pre-treatments on selected properties of microwave-convective dried basil leaves

    Authors:
    Dadan M., Zubernik J., Rybak K., Wiktor A., Nowacka M., Witrowa-Rajchert D.
    Conference:
    12th Baltic Conference on Food Science and Technology Food R&D in the Baltics and Beyond (year: 2018, pages: 57), Publisher: Kaunas University of Technology, Department of Food Science and Technology
    Date:
    conference 17-18.05.2018
    Status:
    Published

  4. Ocena efektywności wspomagania suszenia liści pietruszki za pomocą ultradźwięków oraz blanszowania parą wodną

    Authors:
    Dadan M., Wiktor A., Witrowa-Rajchert D.
    Conference:
    V Sympozjum Inżynierii Żywności (year: 2016, pages: str. 32), Publisher: SGGW
    Date:
    conference 21-23.06.2016 r.
    Status:
    Published

  5. Antioxidative potential of ultrasound and steam blanched microwave-convective dried parsley leaves

    Authors:
    Śledź M., Wiktor A., Witrowa-Rajchert D.
    Conference:
    XX Conference of Young Researches. IVth International Session Food-Quality and perspectives (year: 2015, pages: str. 115), Publisher: Podkarpacki Branch of the Polish Society of Food Technologists, Young Scientific Staff Section of Polish Society of Food Technologists, Food Chemistry Section of the Polish Chemical Society, Faculty of Biology and Agriculture University of Rzeszow
    Date:
    conference 14-15.05.2015 r.
    Status:
    Published

  6. Chemical composition changes in parsley leaves affected by ultrasound pre-treatment and microwave drying

    Authors:
    Śledź M., Wiktor A., Witrowa-Rajchert D.
    Conference:
    10th Baltic Conference on Food Science and Technology Future Food: Innovations, Science and Technology (year: 2015, pages: str. 20), Publisher: Kaunas University of Technology, Department of Food Science and Technology
    Date:
    conference 21-22.05.2015 r.
    Status:
    Published

  7. Wpływ ultradźwięków i blanszowania parą wodną na barwę suszonych liści pietruszki

    Authors:
    Śledź M., Wiktor A., Witrowa-Rajchert D.
    Conference:
    XLII Sesja Naukowa Komitetu Nauk o Żywności PAN (year: 2015, pages: str. 254), Publisher: Polskie Towarzystwo Technologów Żywności, Wydawnicto Naukowe PTTŻ
    Date:
    conference 25-26.06.2015 r., Lublin
    Status:
    Published

  8. The influence of ultrasound pretreatment and water steam blanching on the microwave-convective drying of parsley leaves – kinetics and energy approach

    Authors:
    Magdalena Śledź, Artur Wiktor, Katarzyna Rybak, Dorota Witrowa-Rajchert
    Conference:
    19th International Drying Symposium (year: 2014, pages: 8 stron), Publisher: EDP Sciences
    Date:
    conference 24-27.08.2014
    Status:
    Published

  9. Analiza możliwości zastosowania obróbki wstępnej za pomocą ultradźwięków oraz blanszowania parą w aspekcie zmian zawartości chlorofilu i barwy suszonych liści pietruszki

    Authors:
    Śledź M., Wiktor A., Witrowa-Rajchert D.
    Conference:
    IV Sympozjum Inżynierii Żywności (year: 2014, pages: str. 157), Publisher: SGGW
    Date:
    conference 1-2.07.2014 r.
    Status:
    Published

  10. Quality changes during microwave-convective drying of ultrasound and water steam blanching pretreated parsley leaves

    Authors:
    Magdalena Śledź, Artur Wiktor, Katarzyna Rybak, Dorota Witrowa-Rajchert
    Conference:
    19th International Drying Symposium (year: 2014, pages: 6 stron), Publisher: EDP Sciences
    Date:
    conference 24-27.08.2014
    Status:
    Published

  11. The influence of ultrasound and water steam blanching pre-treatments on the chlorophyll and lutein changes and the colour of parsley leaves dried at variable microwave power

    Authors:
    Sledz M., Rybak K., Wiktor A., Witrowa-Rajchert D.
    Conference:
    1st International Conference on ultrasonic-based applications: from analysis to synthesis (Ultrasonics 2014) (year: 2014, pages: str. 28), Publisher: Proteomass Scientific Society (Portugal)
    Date:
    conference 15-17.09.2014 r.
    Status:
    Published

  12. Total phenolic content and antioxidant activity changes in microwave-convective dried parsley leaves affected by ultrasound and water steam blanching pre-treatments

    Authors:
    Sledz M., Wiktor A., Rybak K., Witrowa-Rajchert D.
    Conference:
    1st International Conference on ultrasonic-based applications: from analysis to synthesis (Ultrasonics 2014) (year: 2014, pages: str. 132), Publisher: Proteomass Scientific Society (Portugal)
    Date:
    conference 15-17.09.2014 r.
    Status:
    Published

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