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Search results for: FOOD CONTACT MATERIALS
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FOOD CHEMISTRY
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Robert Bogdanowicz dr hab. inż.
PeopleRobert Bogdanowicz received his Ph.D. degree with honours in Electronics from the Gdansk University of Technology. He worked as a post-doc researcher in Ernst-Moritz-Arndt-Universität Greifswald Institut für Physik. He has initiated optical emission imaging of muti-magnetron pulsed plasma and contributed to the development of antibacterial implant coatings deposited by high-power impulse magnetron sputtering. He moved back to...
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Microscopic examination of the texture of paper products
Open Research DataAtomic force microscopy (AFM) can be used to study the state of the paper fibers with the aim of providing qualitative and semi-quantitative information on degradation and aging. The work [1] reports the results of tests of various paper products subjected to deliberate aging processes under the influence of various factors. Chemical and biological...
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Wytwarzanie i modyfikacja powierzchni porowatych struktur tytanowych przeznaczonych na implanty
PublicationCelem pracy było wytworzenie stopu Ti-13Nb-13Zr z wykorzystaniem technologii selektywnego topienia laserowego (SLM) oraz jego biofunkcjonalizacja za pomocą utleniania mikrołukowego (MAO), a następnie określenie wpływu parametrów procesowych na właściwości otrzymanych materiałów pod kątem ich zastosowania na implanty. Oceniono wpływ napięcia, natężenia i czasu procesu MAO przeprowadzanego w elektrolicie zawierającym wapń i fosfor...
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Exposure scenario and risk assessment of infants and newborns to bisphenols and their derivatives from diapers
PublicationNewborns and infants are more sensitive to harmful compounds such as bisphenols and their derivatives because of their not fully developed detoxification mechanism. Exposure to these substances can lead to developmental problems and health consequences in adulthood. Since disposable baby diapers are used from the first days of life and remain in contact with the baby skin, it seems important to monitor the levels of endocrine disrupting chemicals...
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Adam Macierzanka dr hab. inż.
People2015-presentHead of Department, Associate ProfessorDepartment of Colloid and Lipid Science, Faculty of Chemistry, Gdansk University of Technology, Gdansk, Poland 2019-2020Visiting Professor, Food Science and NutritionRiddet Institute, Massey University, Palmerston North, New Zealand 2014-2015Research LeaderColloid Science, Food & Health Research ProgrammeInstitute of Food Research, Norwich, United Kingdom 2012-2014Full Professor,...
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Permeability of the small intestinal mucus for physiologically relevant studies: Impact of mucus location and ex vivo treatment
PublicationThe small intestinal mucus is a complex colloidal system that coats the intestinal mucosa. It allows passage on nutrients/pharmaceuticals from the gut lumen towards the epithelium, whilst preventing it from direct contact with luminal microorganisms. Mucus collected from intestinal tissue is often used in studies looking at inter-mucosal transport of food particulates, drug carriers, etc. However, detaching the highly hydrated...
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Aiswarya Manohar
PeopleI joined as a PhD student in Gdansk tech university of Technology in 2022. In my scientific work, I am primarily focusing on studies related to 3D printing, laser induced graphene, electrochemical sensors and biosensors as well as micro arc oxidation, corrosion, and degradation with emphasis on impedance spectroscopy studies of electrode processes. I am specializing in Materials and surface modifications and characterization. ...
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OPTICAL MATERIALS
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The Role of Proteins in Food
PublicationThis chapter describes the effect of proteins on the sensory attributes and the biological value and safety of foods. The role of proteins depends on their amino acid composition and structure, on changes due to storage and processing, as well as on interactions with other food components. The effect on the sensory quality of foods is brought about by hydrophobicity, solubility, water holding capacity, gelling, film formation,...
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CONTACT DERMATITIS
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Membrane distillation assisting food production processes of thermally sensitive food liquid items: a review
PublicationPhysical separation technologies have become important tool for processing in the current food manufacturing industries, especially for the products containing bioactive compounds thanks to their health benefits in costumers. As for the processing of bioactive food ingredients implies the implementation of integrated systems oriented to their separation, fractionation, and recovery. In this field, membrane distillation (MD), which...
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The new version of contact-less method for localisation of catenary contact wire – theoretical assumption
PublicationThis article presents the theoretical basic of a new version of contact-less method for localising the catenary contact wires, using the advanced video techniques and image analysis. So far, contact line diagnostic systems exploited nowadays uses the contact measuring methods with special design current collector. This solutions make it impossible to measure the contact line geometry in a static way. The proposed measurement method...
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Non-standard contact conditions in generalized continua: microblock contact model for a Cosserat body
PublicationGeneralized continuum theories involve non-standard boundary conditions that are associated with the additional kinematic variables introduced in those theories, e.g., higher gradients of the displacement field or additional kinematic degrees of freedom. Accordingly, formulation of a contact problem for such a continuum necessarily requires that adequate contact conditions are formulated for the additional kinematic variables and/or...
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Scarabaeidae as human food – A comprehensive review
PublicationRising global population and sustainable protein demand have sparked interest in unique food sources. Entomophagy, or insect consumption, presents a solution and Scarab beetles, part of the Scarabaeidae family, offer a novel food option. The comprehensive review underscores their potential as human food, with strong nutrition, low environmental impact, and the ability to ease strain on conventional agriculture. Nutritional analysis...
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Smartphones as tools for equitable food quality assessment
PublicationBackground: The ubiquity of smartphones equipped with an array of sophisticated sensors, ample processing power, network connectivity and a convenient interface makes them a promising tool for non-invasive, portable food quality assessment. Combined with the recent developments in the areas of IoT, deep learning algorithms and cloud computing, they present an opportunity for advancing wide-spread, equitable and sustainable food...
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Food analysis using artificial senses.
PublicationNowadays, consumers are paying great attention to the characteristics of food such as smell, taste, and appearance. This motivates scientists to imitate human senses using devices known as electronic senses. These include electronic noses, electronic tongues, and computer vision. Thanks to the utilization of various sensors and methods of signal analysis, artificial senses are widely applied in food analysis for process monitoring...
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Crack propoagation in MgO-PSZ ceramic materials
PublicationThe properties of ceramic materials such as elevated hardness, high temperature capability, low coefficient of thermal expansion are of interest for rolling element materials. Widely used ceramic materials in engineering applications are silicon nitride, zirconia and alumina. The paper presents an experimental study of the fatigue life of MgO-PSZ ceramic material in lubricated contact with defined types of cracks. A ceramic angular...
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Właściwości fizykochemiczne i możliwości zastosowania preparatu biosurfaktantowego wytwarzanego przez Pseudomonas PS-17
PublicationPraca dotyczy właściwości fizykochemicznych nieoczyszczonego biosurfaktantu wytwarzanego przez szczep Pseudomonas PS-17 (biokompleksu ramnolipidowego RL53) oraz możliwości jego zastosowania w rafinacji olejów roślinnych. W części literaturowej przedstawiono zarys wiedzy na temat toksyczności i biodegradowalności biosurfaktantów, a także na temat wybranych właściwości fizykochemicznych tych związków, takich jak zdolność do micelizacji...
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Lipids and Food Quality
PublicationThis chapter deals with lipids present in food as well as their chemical, biological, and functional properties. The chapter begins with a presentation of the main groups of lipids including their chemical structure and physical properties. The physical properties of lipids affecting food processing are covered. Then, the role of lipids in human nutrition is presented. This is followed by a description of the undesirable changes...
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Dynamic Nanoimpedance Characterization of the Atomic Force Microscope Tip-Surface Contact
PublicationNanoimpedance measurements, using the dynamic impedance spectroscopy technique, were carried out during loading and unloading force of a probe on three kinds of materials of different resistivity. These materials were: gold, boron-doped diamond, and AISI 304 stainless steel. Changes of impedance spectra versus applied force were registered and differences in the tip-to-sample contact character on each material were revealed. To...
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Nanofiltration in the food industry
PublicationNanofiltration (NF), as a pressure-driven membrane process, has been widely demonstrated to have great potential for food processing applications. There are several advantages of this membrane process over traditional methods that makes NF suitable for food processing, such as the low thermal damage to the product, higher aroma retention, lower energy consumption, and low maintenance costs. In this chapter, according to the recent...
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Badania stabilności chemicznej kompozytowego elektrolitu 3-YSZ-Al2O3 w stosunku do materiałów elektrodowych do zastosowania w średniotemperaturowych ogniwach paliwowych
PublicationJednym z podstawowych wymogów stawianych mate- riałom na elektrolity do średniotemperaturowych ogniw paliwowych IT-SOFC (ang. intermediate-temperature solid oxide fuel cells) jest ich kompatybilność chemiczna z elektrodami w temperaturach zarówno eksploatacji, jak i wytwarzania ogniw. W celu sprawdzenia, czy badany w pracy kompozytowy elektrolit o osnowie z częściowo stabilizowanego ditlenku cyrkonu i z wtrąceniami tlenku glinu...
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Pervaporation in food processing
PublicationThis chapter is about pervaporation in food processing
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Mutagenic and Carcinogenic Compounds in Food
PublicationFood is a major environmental human cancer risk factor. One of the reasons for this is that food products contain substances that exhibit mutagenic and carcinogenic potential which may induce the transformation of normal somatic cells into cancerous cells. These compounds occur in food as a result of microbial contaminations (mycotoxins produced by molds), are generated from natural food components upon processing (e.g. heterocyclic...
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"Food Oxidants and Antioxidants" Book review
PublicationThe book is the 14th title in the CRC series Chemical and Functional Properties of Food Components, edited since 2001 by Zdzisław E. Sikorski. The editor of the book, a professor in the University of Łódź and member of the Polish Academy of Sciences, is an internationally recognized authority in biochemistry and biophysics of reactive oxygen species. In Poland Grzegorz Bartosz has a reputation as the author of his most interesting...
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Natural sweeteners: Sources, extraction and current uses in foods and food industries
PublicationFood producers have leaned towards alternative natural and synthetic sweeteners in food formulations to satisfy market demands. Even so, several synthetic sweeteners (e.g., aspartame, saccharin, sucralose) are becoming less popular due to health-related concerns, lower nutritional values, and controversies around their safety. Conversely, natural sweeteners confer favourable customer perceptions due to their association to a healthier...
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Evaluation of the use of reindeer droppings for monitoring essential and non-essential elements in the polar terrestrial environment
PublicationExcess or toxic metals, non-metals and metalloids can be eliminated from the organism by deposition in inert tissue (e.g. fur) or excretion with body secretions, urine and faeces. Droppings are one of the main routes for the elimination of multiple elements and they can be collected without direct contact with the animal. Contaminant concentration has been examined in non-lethally collected tissues of several species (especially...
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Tribological performance of PTFE-metal binary coatings in rolling/sliding contact
PublicationTribological performance of surface coatings with embedded PTFE reservoirs in rolling/sliding contact is reported. Using two different coating materials and two shapes and patterns of PTFE reservoirs test samples in the form of discs were prepared and tested in a four-ball contact configuration under loads corresponding to nominal contact pressure of 0.5 and 1.0 GPa. It was found that one coating, namely aluminium-bronze with embedded...
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Cellulose Nanomaterials in Biomedical, Food, and Nutraceutical Applications: A Review
PublicationNanotechnology with bionanomaterials have tremendous potential to enhance and utilize for nutrient and bioactive absorption, drug delivery systems, pharmaceutical, and nutraceutical field through various applications. Cellulose nanomaterials are green materials that are obtained from renewable sources and possess exceptional mechanical strength and biocompatibility. The associated unique physical and chemical properties have made...
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CHEMISTRY OF MATERIALS
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Revealing dynamic changes of the volatile profile of food samples using PTR–MS
PublicationVolatile compounds carry valuable information regarding the properties of foodstuffs. Volatiles emitted from food can be used as, for example, indicators of quality, shelf-life, or authenticity. A better understanding of the multitude of transformations which occur during food processing could facilitate the optimisation of production, increase the desirability of food products, and also their wholesomeness. However, as some of...
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Effect of process parameters on food waste conversion - dataset 1
Open Research DataData obtained during studies (food waste pretreatment and conversion), describing the effect of process parameters (sonocavitation) on food waste conversion.
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Estimation of electrode contact in capacitive ECG measurement
PublicationIn the paper a method of electrode’s contact estimation in capacitive electrocardiogram (CECG) is presented. Proposed solution allows estimation of contact quality for each individual electrode. This enables construction of multi-electrode CECG systems, where electrode pairs can be selected on the basis of the individual electrode contact quality.
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Contact with coupled adhesion and friction: Computational framework, applications, and new insights
PublicationContact involving soft materials often combines dry adhesion, sliding friction, and large deformations. At the local level, these three aspects are rarely captured simultaneously, but included in the theoretical models by Mergel et al., (2019). We here develop a corresponding finite element framework that captures 3D finite-strain contact of two deformable bodies. This framework is suitable to investigate sliding friction even...
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Journal of Language Contact
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The role of hydrodynamic cavitation in tuning physicochemical properties of food items: A comprehensive review
PublicationBackground: Today, food processing industries are looking for alternative technologies with an eco-friendly character for the processing of food, beverages and agricultural crops. Ideally, such technologies may preserve the original properties of the food products while reaching their primary target of application. Scope and approach: At this point, hydrodynamic cavitation (HC) is recognized as one of the potential technologies...
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An isogeometric finite element formulation for frictionless contact of Cosserat rods with unconstrained directors
PublicationThis paper presents an isogeometric finite element formulation for nonlinear beams with impenetrability constraints, based on the kinematics of Cosserat rods with unconstrained directors. The beam cross-sectional deformation is represented by director vectors of an arbitrary order. For the frictionless lateral beam-to-beam contact, a surface-to-surface contact algorithm combined with an active set strategy and a penalty method...
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Edible black ant Smith (Carebara vidua) as human food – A systematic review
PublicationMeeting food security is one of the major global challenges to ensure sufficient supply of food for current and future generations, considering increasing population growth and climate change issues. Consequently, the consumption of edible insects as an alternative food source has recently gained global attention for combating global food insecurity. The present review aims to provide information on the recent progress in consumption...
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Recent advances in reinforced bioplastics for food packaging – A critical review
PublicationRecently, diversifying the material, method, and application in food packaging has been massively developed to find more environment-friendly materials. However, the mechanical and barrier properties of the bioplastics are major hurdles to expansion in commercial realization. The compositional variation with the inclusion of different fillers could resolve the lacking performance of the bioplastic. This review summarizes the various...
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Health effects of food components
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Health effects of food components
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Functional Materials
e-Learning CoursesPrerequisites: The course is primarily open to all PhD students at Gdansk University of Technology. This course is compulsory for PhD students assigned to Automation, Electronics, Electrical Engineering and Space Technologies tracks at Doctoral School at Gdańsk University of Technology Content During the course students will learn about different classes of intelligent materials and a strong emphasis will be placed on their practical...
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Prebiotics and probiotics in food
PublicationNowadays, food is not only used to satisfy hunger and is a source of nutrients, but is also considered a factor that directly affects human health. Consumers are looking for high-quality products that contain bioactive ingredients that affect the proper functioning of the body and good mood. Functional foods, which must exhibit health benefits when consumed as part of a balanced diet, are becoming increasingly popular among health-conscious...
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Performance of lubricated sliding contact in magnetic field
PublicationResults of experimental studies concerning theinfluence of permanent magnetic field on wear of lubricatedsliding contact operating at short stroke and highfrequency are presented. It was found that horizontalmagnetic is affecting performance of the contact. Thejagged delamination regions produced in the presence of amagnetic field can be regarded as easily undergoing oxidisationbecause oxygen is readily adsorbed there. Magneticfield...
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Physics of Materials
e-Learning CoursesPhysics of Materials: Doctoral School
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[NCh, IMa] Health Effects of Food Components
e-Learning Courses{mlang pl} Dyscyplina: nauki chemiczne, inżynieria materiałowa Zajęcia fakultatywne dla doktorantów I i II roku Prowadzący: prof. dr hab. inż. Agnieszka Bartoszek-Pączkowska Liczba godzin: 15 Forma zajęć: wykład {mlang} {mlang en} Discipline: chemical sciences, materials engineering Facultative course for 1st and 2nd-year PhD students Academic teachers: prof. dr hab. inż. Agnieszka Bartoszek-Pączkowska Total hours...
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A standardised static in vitro digestion method suitable for food – an international consensus
PublicationSimulated gastro-intestinal digestion is widely employed in many fields of food and nutritional sciences, as conducting human trials are often costly, resource intensive, and ethically disputable. As a consequence, in vitro alternatives that determine endpoints such as the bioaccessibility of nutrients and non-nutrients or the digestibility of macronutrients (e.g. lipids, proteins and carbohydrates) are used for screening and building...
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3D scanning system for railway current collector contact strips
PublicationUndisturbed collection of current from a contact wire of the catenary constitutes one of the basic elements in reliable operation of electrified rail transport, particularly when vehicles move at high speed. Quality of current collection is influenced by the construction of catenary and current collectors, as well as by the technical condition and regulation of these two elements. Total contact force of a current collector head...
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Visual method for detecting critical damage in railway contact strips
PublicationEnsuring an uninterrupted supply of power in the electric traction is vital for the safety of this important transport system. For this purpose, monitoring and diagnostics of the technical condition of the vehicle's power supply elements are becoming increasingly common. This paper presents a new visual method for detecting contact strip damage, based on measurement and analysis of the movement of the overhead contact line (OCL)...