Modification of the vacuum-steam thawing method of meat by using the initial stage of sublimation dehydration.

Vacuum-steam thawing is one of the methods used for defrosting food, realized in the atmosphere of water vapour under the conditions of reduced pressure. The water vapour formed in vacuum with the temperature of 20 °C fills the defrosting chamber and condenses on the surface of the defrosted product. The condensated steam has the role of thermal energy carried enabling product thawing. The study presents a modification of this method, introducing an additional stage of sublimation-dehydration vacuum steam thawing (SRVST). The study was carried out for different variants of initial sublimation degree (in the range from 0 to 15%) of a slice of pork loin (m. longissimus lumborum) assessing the final effect of the process of vacuum-steam thawing. Thawing kinetics was determined with the SRVST method, degree of sample defrosting and level of their rehydration. Based on the results it was demonstrated that the use of 12% sublimation dehydration of a meat sample enables its complete defrosting (reaching the temperature not exceeding the cryoscopic temperature).

Rheological Properties of Industrial Hot Trub.

The boiling of beer wort with hops results in the formation of a hot trub, a sediment consisting mainly of water-insoluble tannin and protein conglomerates and hop residue. Hot trub is a waste product, removed in a clarifying tank and discarded. The use of barley malt substitutes in recipes for beer is associated with an increase in the amount of generated hot trub. In presented study, an analysis of the rheological properties of industrial hot trub was carried out. Samples varied with regard to the quantities of unmalted barley (0%, 35%, and 45%) and worts' extract (12.5, 14.1, 16.1, and 18.2 °Plato) in the recipe. The rheology of each type of sludge was determined using a hysteresis loop at four different temperatures. The results showed the shear-thinning and thixotropic properties of the hot trub. It was found that, regardless of the raw material and extract used, all samples exhibited the same rheological properties, but with different values. It was also proved that both raw material composition and temperature affected the hot trub's rheology. The highest values of viscosity were identified for malted barley, whereas the lowest apparent viscosity values were recorded for the hot trub with a 30% addition of unmalted barley. The Herschel-Bulkley model had the best fit to the experimental data.

Highly Effective Adsorption Process of Ni(II) Ions with the Use of Sewage Sludge Fly Ash Generated by Circulating Fluidized Bed Combustion (CFBC) Technology.

Recently, more and more attention has been paid to the removal of nickel ions due to their negative effects on the environment and human health. In this research, fly ash obtained as a result of incineration of municipal sewage sludge with the use of circulating fluidized bed combustion (CFBC) technology was used to analyze the possibility of removing Ni(II) ions in adsorption processes. The properties of the material were determined using analytical methods, such as SEM-EDS, XRD, BET, BJH, thermogravimetry, zeta potential, SEM, and FT-IR. Several factors were analyzed, such as adsorbent dose, initial pH, initial concentration, and contact time. As a result of the conducted research, the maximum sorption efficiency was obtained at the level of 99.9%. The kinetics analysis and isotherms showed that the pseudo-second order equation model and the Freundlich isotherm model best suited this process. In conclusion, sewage sludge fly ash may be a suitable material for the effective removal of nickel from wastewater and the improvement of water quality. This research is in line with current trends in the concepts of circular economy and sustainable development.

Predictive Model for the Surface Tension Changes of Chemical Solutions Used in a Clean-in-Place System.

The paper presents the results concerning the influence of concentration and storage time on the equilibrium surface tension of chemical solutions used in a clean-in place (CIP) system. Standard cleaning solutions (prepared under laboratory conditions) and industrial solutions (used in a CIP system in a brewery) were subjected to tests. Solutions from the brewery were collected after being regenerated and changes in equilibrium surface tension were studied during a three-month storage. In the statistical analysis of the solutions, standard deviations were determined in relation to the averages, and a Tukey's multiple comparison test was performed to determine the effect of dependent variables on the surface tension of solutions. From the results, a nonlinear regression model was developed that provided a mathematical description of the kinetics of changes in the wetting properties of the solutions during their storage. A linear-logarithmic function was adopted to describe the regeneration. Numerical calculations were performed based on the nonlinear least squares method using the Gauss-Newton algorithm. The adequacy of the regression models with respect to the empirical data was verified by the coefficient of determination R and the standard error of estimation Se. The results showed that as the concentration of the substance in the cleaning solution increased, its wetting properties decreased. The same effect was observed with increased storage time as the greatest changes occurred during the first eight weeks. The study also showed that the use of substances to stabilize the cleaning solutions prevented deterioration of their wetting properties, regardless of the concentration of the active substance or storage time.

Increasing the Efficiency of Food Material Cutting during Inclined and Shear Movements of Knife.

Mathematical models for predicting the resistance forces that are developed during the inclined and sliding cutting of food materials have been developed. The dependence of the actual cutting angle on the angle of inclination and sliding speed of the cutting edge at various sharpening angles have been investigated. For the inclined cutting mode, the dependence of the useful resistance force on the cutting speed has been determined at various angles of inclination of the cutting edge and designed sharpening angles. For the sliding cutting mode, the dependence of the useful resistance force on the feeding speed has been demonstrated at various sliding speed values and designed knife sharpening angles. The dependence of the transformed dimensionless sharpness of the knife on the angle of inclination of the cutting edge and the sliding speed has been established for different constructional sharpness values of the knife. The results of the study indicate that the useful resistance force is significantly reduced during the inclined and sliding cutting processes when compared with the normal cutting process, and a change in the pattern of fiber destruction, which significantly increases the cutting efficiency of cutting tools, is obtained.