1. |
Kiełczyński P., Szymański P.♦, Szalewski M., Wieja K., Balcerzak A., Ptasznik S.♦, Application of Density Measurements for Discrimination and Evaluation of Chemical Composition of Different Types of Mechanically Separated Meat (MSM),
Molecules, ISSN: 1420-3049, DOI: 10.3390/molecules27217600, Vol.27, pp.1-13, 2022Streszczenie: At present, the problem of identifying and controlling different types of Mechanically
Separated Meat (MSM) is a very important practical issue in the meat industry. To address this
challenge, the authors propose a new, analytical method for the discrimination and characterization
of MSM that uses density measurements. The method proposed by the authors, in contrast to the analytical methods existing so far, is rapid, non-destructive, relatively simple and can be computerized.
The density measurements of meat samples were conducted with a modified pycnometric method.
Statistically significant (p < 0.01) differences were found in the evaluated mean values of density
for all investigated types of meat. Subsequently, the density measurements were correlated with
the physicochemical properties of meat samples. A high correlation coefficient was found between
the density of meat samples and the content of protein, sodium and fat. The authors have proven
that density measurements allow for rapid discrimination of various types of MSM, and can also be
effectively used to determine the chemical composition of MSM samples, e.g., the content of protein,
fat and sodium.
Słowa kluczowe: Meat density; Mechanically Separated Meat (MSM); protein content; fat content; Sodium (Na) content; Calcium content (Ca) Afiliacje autorów:
Kiełczyński P. | - | IPPT PAN | Szymański P. | - | inna afiliacja | Szalewski M. | - | IPPT PAN | Wieja K. | - | IPPT PAN | Balcerzak A. | - | IPPT PAN | Ptasznik S. | - | Air Force Institute of Technology (PL) |
| | 140p. |
2. |
Wieja K., Kiełczyński P., Szymański P.♦, Szalewski M.♦, Balcerzak A., Ptasznik S.♦, Identification and investigation of mechanically separated meat (MSM) with an innovative ultrasonic method,
Food Chemistry, ISSN: 0308-8146, DOI: 10.1016/j.foodchem.2020.128907, Vol.348, pp.128907-1-9, 2021Streszczenie: An innovative analytical ultrasonic method for identification and investigation of Mechanically Separated Meat (MSM) samples is presented. To this end, the ultrasonic wave velocity (f = 5 MHz) in the investigated meat samples was measured. The measured ultrasonic velocity ranged from 1553.4 to 1589.9 m/s. The investigations were performed for: 1) minced hand deboned chicken fillets, 2) low pressure MSM from chicken carcasses, 3) low pressure MSM from chicken collarbones, 4) high pressure MSM from chicken carcasses and 5) high pressure MSM from chicken collarbones. Statistically significant (p < 0.001) differences in the ultrasonic velocity were observed for each of investigated kinds of meat. High significant correlations were found between the ultrasonic velocity and the content of protein, fat, sodium and density of the investigated meat. The applicability of the developed ultrasonic method for identifying various kinds of meat and to determine the content of protein, fat, sodium and density was demonstrated. Słowa kluczowe: physicochemical parameters, mechanically separated meat, ultrasonic velocity, protein content, calcium content, fat content Afiliacje autorów:
Wieja K. | - | IPPT PAN | Kiełczyński P. | - | IPPT PAN | Szymański P. | - | inna afiliacja | Szalewski M. | - | inna afiliacja | Balcerzak A. | - | IPPT PAN | Ptasznik S. | - | Air Force Institute of Technology (PL) |
| | 200p. |
3. |
Kiełczyński P., Ptasznik S.♦, Szalewski M.♦, Balcerzak A., Wieja K., Rostocki A.J.♦, Application of ultrasonic methods for evaluation of high-pressure physicochemical parameters of liquids,
ARCHIVES OF ACOUSTICS, ISSN: 0137-5075, DOI: 10.24425/aoa.2019.128496, Vol.44, No.2, pp.329-337, 2019Streszczenie: An emerging ultrasonic technology aims to control high-pressure industrial processes that use liquids at pressures up to 800 MPa. To control these processes it is necessary to know precisely physicochemical properties of the processed liquid (e.g., Camelina sativa oil) in the high-pressure range. In recent years, Camelina sativa oil gained a significant interest in food and biofuel industries. Unfortunately, only a very few data characterizing the high-pressure behavior of Camelina sativa oil is available. The aim of this paper is to investigate high pressure physicochemical properties of liquids on the example of Camelina sativa oil, using efficient ultrasonic techniques, i.e., speed of sound measurements supported by parallel measurements of density. It is worth noting that conventional low-pressure methods of measuring physicochemical properties of liquids fail at high pressures. The time of flight (TOF) between the two selected ultrasonic impulses was evaluated with a cross-correlation method. TOF measurements enabled for determination of the speed of sound with very high precision (of the order of picoseconds). Ultrasonic velocity and density measurements were performed for pressures 0.1–660 MPa, and temperatures 3–30 °C. Isotherms of acoustic impedance Za, surface tension σ and thermal conductivity k were subsequently evaluated. These physicochemical parameters of Camelina sativa oil are mainly influenced by changes in the pressure p, i.e., they increase about two times when the pressure increases from atmospheric pressure (0.1 MPa) to 660 MPa at 30 °C. The results obtained in this study are novel and can be applied in food,and chemical industries. Słowa kluczowe: ultrasonic methods, speed of sound, acoustic impedance, surface tension, thermal conductivity, physicochemical properties Afiliacje autorów:
Kiełczyński P. | - | IPPT PAN | Ptasznik S. | - | Air Force Institute of Technology (PL) | Szalewski M. | - | inna afiliacja | Balcerzak A. | - | IPPT PAN | Wieja K. | - | IPPT PAN | Rostocki A.J. | - | Politechnika Warszawska (PL) |
| | 70p. |
4. |
Kiełczyński P., Szalewski M.♦, Balcerzak A., Wieja K., Rostocki A.♦, Ptasznik S.♦, Evaluation of High-Pressure Thermophysical Parameters of the Diacylglycerol (DAG) Oil Using Ultrasonic Waves,
Food and Bioprocess Technology, ISSN: 1935-5130, DOI: 10.1007/s11947-016-1827-6, Vol.10, No.2, pp.358-369, 2017Streszczenie: Modeling of high-pressure technological processes in the food industry requires knowledge of thermophysical parameters of processed foodstuffs in a broad range of pressures and temperatures. However, the high-pressure thermophysical parameters of foodstuffs are very rarely published in the literature. Therefore, further research is necessary to achieve a deeper insight into the biophysical and thermophysical phenomena under pressure to provide better control of technological processes and optimize the effects of pressure. The essential goal of this work is to evaluate the impact of high pressure and temperature on the thermophysical parameters of liquid foodstuffs on the example of diacylglycerol (DAG) oil (which attracted recently a considerable attention from research and industrial communities due to its remarkable benefits for health), using ultrasonic wave velocity and density measurements. Isotherms of adiabatic and isothermal compressibility, isobaric thermal expansion coefficient, internal pressure, and thermal pressure coefficient versus pressure were evaluated, based on the measurement of the compressional ultrasonic wave velocity and density of DAG oil at high pressures (up to 500 MPa) and at various temperatures. The adiabatic compressibility is affected mostly by the changes of pressure, i.e., it grows about four times when the pressure increases from the atmospheric pressure (0.1 MPa) to 400 MPa at a temperature of 50 °C. By contrast, the internal pressure is a pronounced function of the temperature, i.e., it increases six times when the temperature rises from 20 to 50 °C at a pressure of a 200 MPa. To perform numerical calculations, it was convenient to introduce a Tammann–Tait type equation of state to approximate the measured density isotherms of the investigated DAG oil. The results obtained in this paper can be applied in modeling and optimization of high-pressure technological processes and processing of foodstuffs. Evaluation of high-pressure isotherms of the considered thermophysical parameters of the DAG oil is an original authors' contribution to the state-of-the-art. Słowa kluczowe: high-pressure food processing, diacylglycerols, thermophysical parameters, isothermal compressibility, isobaric thermal expansion coefficient, ultrasonic methods Afiliacje autorów:
Kiełczyński P. | - | IPPT PAN | Szalewski M. | - | inna afiliacja | Balcerzak A. | - | IPPT PAN | Wieja K. | - | IPPT PAN | Rostocki A. | - | Politechnika Warszawska (PL) | Ptasznik S. | - | Air Force Institute of Technology (PL) |
| | 50p. |
5. |
Kiełczyński P., Ptasznik S.♦, Szalewski M.♦, Balcerzak A., Wieja K., Rostocki A.J.♦, Thermophysical properties of rapeseed oil methyl esters (RME) at high pressures and various temperatures evaluated by ultrasonic methods,
Biomass and Bioenergy, ISSN: 0961-9534, DOI: 10.1016/j.biombioe.2017.09.015, Vol.107, pp.113-121, 2017Streszczenie: Investigation of the high-pressure thermophysical properties of biofuels, e.g., bulk modulus, Surface tension, and viscosity is of paramount importance in fuel injection systems in diesel engines. Another crucial and dangerous phenomenon that may occur in biofuels at high pressures is phase transition (solidification), which can drastically increase the viscosity of the biofuel. This effect may hamper proper operation of the engine, especially under cold-start conditions. Unfortunately, the availability of highpressure thermophysical properties of biofuels is still limited. The goal of this paper is to investigate the impact of high pressures on thermophysical properties of biofuels on the example of rapeseed fatty acid methyl esters (RME) in a wide range of pressures (0:1 to 250 MPa) and temperatures (5 to 20 _C). To this end we employed innovative ultrasonic techniques, i.e., the Bleustein-Gulyaev surface acoustic waves for measuring RME viscosity, and ultrasonic bulk compressional waves for measuring sound velocity in RME and consequently evaluating RME thermophysical parameters, e.g., bulk modulus and surface tension. The viscosity of the measured RME displayed an abrupt increase at pressures: 260 MPa (t Ľ 20 _C), 230 MPa (t Ľ 15 _C), 190 MPa (t Ľ 10 _C), and 130 MPa (t Ľ 5 _C). Evidently it was a signature of the phase transition (solidification) occurring in the RME. The discovered high viscosity high-pressure phase in RME can be very detrimental for operation of modern common rail Diesel engines. Therefore, the results of research presented in this paper should be interesting for engineers and designers working with modern common rail Diesel engines using biofuels. Słowa kluczowe: Biofuels, Methyl esters, Phase transitions, Viscosity, Speed of sound, Ultrasonic methods, High pressure Afiliacje autorów:
Kiełczyński P. | - | IPPT PAN | Ptasznik S. | - | Air Force Institute of Technology (PL) | Szalewski M. | - | inna afiliacja | Balcerzak A. | - | IPPT PAN | Wieja K. | - | IPPT PAN | Rostocki A.J. | - | Politechnika Warszawska (PL) |
| | 35p. |
6. |
Kiełczyński P., Szalewski M., Balcerzak A., Wieja K., Rostocki A.J.♦, Siegoczyński R.M.♦, Ptasznik S.♦, Application of ultrasonic wave celerity measurement for evaluation of physicochemical properties of olive oil at high pressure and various temperatures,
LWT-FOOD SCIENCE AND TECHNOLOGY, ISSN: 0023-6438, DOI: 10.1016/j.lwt.2014.01.027, Vol.57, pp.253-259, 2014Streszczenie: High-pressure processing is a powerful technology for food preservation. The knowledge of foods properties in the high-pressure range is important to develop and optimize such processes by means of mathematical modeling and simulation. Ultrasonic methods are rapid, non-invasive and can be used to characterize foods like edible oils (e.g., composition, purity, and quality assessment). In this paper, they were applied for the investigation of physicochemical properties of olive oil at high pressure at different temperatures. The sound wave velocity was measured by the pulse-transmission method and the corresponding oil density was additionally determined from the monitoring of sample volume change. Measurements were conducted in the pressure range up to 600 MPa, for temperatures from 20 to 50°C. Intermolecular free length, isothermal and adiabatic compressibility versus pressure were calculated using measured sound speed and density isotherms. Discontinuities in the measured isotherms of sound speed and density versus pressure indicate the presence of liquid-to-solid phase transitions. The kinetics of the liquid-to-solid phase transition was also investigated. The transformation times of olive oil augment with increasing temperature. This study can be broadened to other liquid foodstuffs to investigate the influence of temperature on their physicochemical properties at high pressure. Słowa kluczowe: Physicochemical properties, Intermolecular free length, Ultrasonic velocity, High-pressure food processing, Olive oils Afiliacje autorów:
Kiełczyński P. | - | IPPT PAN | Szalewski M. | - | IPPT PAN | Balcerzak A. | - | IPPT PAN | Wieja K. | - | IPPT PAN | Rostocki A.J. | - | Politechnika Warszawska (PL) | Siegoczyński R.M. | - | Politechnika Warszawska (PL) | Ptasznik S. | - | Air Force Institute of Technology (PL) |
| | 35p. |
7. |
Rostocki A.J.♦, Tarakowski R.♦, Kiełczyński P., Szalewski M., Balcerzak A., Ptasznik S.♦, The Ultrasonic Investigation of Phase Transition in Olive Oil up to 0,7 GPa,
JOURNAL OF THE AMERICAN OIL CHEMISTS SOCIETY, ISSN: 0003-021X, DOI: 10.1007/s11746-013-2223-2, Vol.90, No.6, pp.813-818, 2013Streszczenie: This paper presents measurements of sound velocity and attenuation in olive oil, with known chemical composition, as a function of pressure, within the range of pressure up to 0.7 GPa. Dependencies of sound velocity, relative ultrasonic wave attenuation, volume, and adiabatic compressibility on pressure show discontinuities. This proves the existence of the first order phase transition in olive oil (liquid to solid-like phase transition). Rapid and large changes in relative attenuation testify to the existence of a phase transition in olive oil. Moreover, the kinetics of phase transition was also investigated. Measurement of acoustic wave velocity and relative attenuation in olive oil during the phase transition and in the high-pressure phase is a novelty. The results obtained can be useful in the development of new methods in food (edible oils) control, processing, and preservation. Słowa kluczowe: Vegetable oils, Sound velocity, Triacylglycerols, Phase transition, High pressure Afiliacje autorów:
Rostocki A.J. | - | Politechnika Warszawska (PL) | Tarakowski R. | - | inna afiliacja | Kiełczyński P. | - | IPPT PAN | Szalewski M. | - | IPPT PAN | Balcerzak A. | - | IPPT PAN | Ptasznik S. | - | Air Force Institute of Technology (PL) |
| | 30p. |
8. |
Malanowski A.♦, Rostocki A.J.♦, Kiełczyński P., Szalewski M., Balcerzak A., Kościesza R.♦, Tarakowski R.♦, Ptasznik S.♦, Siegoczyński R.M.♦, Viscosity and compressibility of diacylglycerol under high pressure,
HIGH PRESSURE RESEARCH, ISSN: 0895-7959, DOI: 10.1080/08957959.2013.775649, Vol.33, No.1, pp.178-183, 2013Streszczenie: The influence of high pressure on viscosity and compressibility of diacylglycerol (DAG) oil has been presented in this paper. The investigated DAG oil was composed of 82% of DAGs and 18% TAGs (triacylglycerols). The dynamic viscosity of DAG was investigated as a function of the pressure up to 400 MPa. The viscosity was measured by means of the surface acoustic wave method, where the acoustic waveguides were used as sensing elements. As the pressure was rising, the larger ultrasonic wave attenuation was observed, whereas amplitude decreased with the liquid viscosity augmentation. Measured changes of physical properties were most significant in the pressure range near the phase transition. Deeper understanding of DAG viscosity and compressibility changes versus pressure could shed more light on thermodynamic properties of edible oils. Słowa kluczowe: DAG viscosity, compressibility, phase transitions, transmitted and scattered light Afiliacje autorów:
Malanowski A. | - | inna afiliacja | Rostocki A.J. | - | Politechnika Warszawska (PL) | Kiełczyński P. | - | IPPT PAN | Szalewski M. | - | IPPT PAN | Balcerzak A. | - | IPPT PAN | Kościesza R. | - | inna afiliacja | Tarakowski R. | - | inna afiliacja | Ptasznik S. | - | Air Force Institute of Technology (PL) | Siegoczyński R.M. | - | Politechnika Warszawska (PL) |
| | 25p. |
9. |
Rostocki A.J.♦, Malanowski A.♦, Tarakowski R.♦, Szlachta K.♦, Kiełczyński P., Szalewski M., Balcerzak A., Ptasznik S.♦, The sound velocity measurement in diacylglycerol oil under high pressure,
HIGH PRESSURE RESEARCH, ISSN: 0895-7959, DOI: 10.1080/08957959.2013.769975, Vol.33, No.1, pp.172-177, 2013Streszczenie: In this article, the influence of high pressure on sound velocity at 293 K has been presented. The investigated diacylglycerol oil (DAG – [D82T18]AG) was composed of 82% DAGs and 18% triacylglycerols. The variation of sound velocity with hydrostatic pressure for DAG was evaluated up to 400 MPa. The phase transformation in DAG has been observed as a discontinuity of the dependence of sound velocity on pressure. The sound velocity during the phase transition has shown distinct increment. Also the volume changes have been measured. It has shown the rapid drop of the volume at the phase transformation pressure due to the possible crystallization of DAG oil. Słowa kluczowe: high pressure, velocity, DAG Afiliacje autorów:
Rostocki A.J. | - | Politechnika Warszawska (PL) | Malanowski A. | - | inna afiliacja | Tarakowski R. | - | inna afiliacja | Szlachta K. | - | inna afiliacja | Kiełczyński P. | - | IPPT PAN | Szalewski M. | - | IPPT PAN | Balcerzak A. | - | IPPT PAN | Ptasznik S. | - | Air Force Institute of Technology (PL) |
| | 25p. |
10. |
Kiełczyński P., Szalewski M., Balcerzak A., Malanowski A.♦, Siegoczyński R.M.♦, Ptasznik S.♦, Investigation of high-pressure phase transitions in DAG (diacylglycerol) oil using the Bleustein–Gulyaev ultrasonic wave method,
FOOD RESEARCH INTERNATIONAL, ISSN: 0963-9969, DOI: 10.1016/j.foodres.2012.07.025, Vol.49, pp.60-64, 2012Streszczenie: In this paper, phase transitions in diacylglycerol (DAG) oil are investigated by using an ultrasonic method for measuring viscosity. Viscosity of diacylglycerol (DAG) oil is measured over a wide range of hydrostatic pressures up to 500 MPa, and at temperatures ranging from 10 to 40 °C. The observed discontinuities in the viscosity versus pressure curves (isotherms) indicate phase transitions. An original ultrasonic method that uses the surface acoustic Bleustein–Gulyaev (B–G) wave was employed to measure the viscosity of DAG oil at high pressure range. This method allows for fast and reliable measurement of DAG oil viscosity along various isotherms. Moreover, the kinetics of the observed phase transformations at various temperatures was analyzed. The results of the study are a novelty, and can be helpful in evaluating the physicochemical properties of edible oils. Słowa kluczowe: Edible oils, Ultrasonic methods, Diacylglycerols, Viscosity, Phase transitions, High pressure Afiliacje autorów:
Kiełczyński P. | - | IPPT PAN | Szalewski M. | - | IPPT PAN | Balcerzak A. | - | IPPT PAN | Malanowski A. | - | inna afiliacja | Siegoczyński R.M. | - | Politechnika Warszawska (PL) | Ptasznik S. | - | Air Force Institute of Technology (PL) |
| | 40p. |