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Copyright of Annual Set the Environment Protection / Rocznik Ochrona Środowiska is the property of Koszalin University of Technology and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

Soybean has a high content of anti-nutritious substances and, therefore, it should be subject to heat treatment in order to reduce harmful compounds and to increase its digestibility. Soybean seeds are used in animal nutrition as a component of compound fodder, and in dietetic food as a substitute for meat. In recent years, various soybean-based dishes gained on popularity. The process of high-intensity infrared processing (micronization) in 50 seconds raises the temperature of the raw material to 90°C. At this temperature starch gelatinization takes place, thanks to which the digestibility of seeds raises. Most often, in the production of fodder and soybean-based food, after heat treatment the reduction of average diameter or flaking process is implemented for which hardness, fragility, and seeds moisture content are among important parameters. In the present study the research was carried out on the impact of heat treatment, i.e. micronization and roasting, on soybean seeds hardness and content of anti-nutritious substances. [ABSTRACT FROM AUTHOR]

Grinding is the fundamental operation in the processing of cereal grain. From the viewpoint of the processing technology, the significant aspect is the energy intensity of the process. Apart from the equipment used, the process of grinding is affected by grain moisture and its mechanical properties that are determined primarily by the cultivar factor. The principal objective of the study was the determination of the effect of moisture content of kernels of new spring wheat cultivars on specific energy needed to crash them by a laboratory hammer mill. In all the cases an increase of kernel moisture causes an increase of the specific energy. The lowest specific energy during grinding, throughout the entire range of kernel moisture, was characteristic of cultivar Arabella, while the highest values of specific energy were obtained in the case of cultivar Mandaryna. The relationship of the specific energy to the kernel moisture content was described by means of linear equations. [ABSTRACT FROM AUTHOR]

The aim of this study was to investigate the influence of Citrosept preparation and Scutellaria baicalensis root extract administered peros to growing turkey hens in 3 different dosages, on the content of selected mineral elements in blood plasma of slaughter turkey hens. An attempt was also made to specify the most effective dosage of the applied preparations with the highest efficiency regarding increased levels of examined macro- and microelements in the birds' blood The research experiment was conducted on 315 turkey hens randomly divided into seven groups, each consisting of 45 turkey hens. Group C constituted the control group without experimental additions of the above-mentioned preparations In turkey hens in groups ll-IV, Citrosept preparation was instilled to water in the following dosages: Group II - 0 011 ml/kg of bm; Group III - 0.021 ml/kg of bm; Group IV - 0.042 ml/kg bm. For birds which belonged to groups V-VII, a preparation of Scutellaria baicalensis root extract was instilled to water in the following dosages: Group V - 0.009 ml/kg of bm; Group VI -0.018 ml/kg of bm, Group VII - 0.036 ml/kg bm. In the examined plant extracts and blood plasma of the birds the levels of Na K, Ca, Mg, Cu, Zn, and Fe were identified. The use of examined extracts influenced changes in the levels of all tested elements, in slaughter turkey hens' blood plasma. An upward tendency was recorded in the level of calcium and magnesium and a downward tendency of sodium, potassium, copper, zinc, and iron in relation to the results achieved in the control group. [ABSTRACT FROM AUTHOR]

The paper presents a comparison of the grinding process of barley grain by using two types of vertical rotor hammer mills. The screens of holes with a diameter of 3 mm and a thickness of 2.5 mm sieve was used. The distance between the impact device and the wire in both cases was 25 mm. Analyzing the results obtained it can be concluded that the type of mill used to influence the size distribution of barley meal. The use of breaking thresholds increases the proportion of the fine fraction (less than 1 mm), which results in an increase of energy consumption of the process. [ABSTRACT FROM AUTHOR]

The present study was aimed at analysing the pressureless agglomeration process using various food mixtures. It additionally took into account the opportunities for agglomerating different biological materials at different percentage and using different binding liquids. The analysis of the results achieved revealed that pressureless granulation method is appropriate for fine ground materials. Determinations were carried out for: compression resistance, kinetic durability and physical properties according to the obligatory standards. For vegetable mixtures, the largest granules were achieved using 30% of potato syrup (about 2 mm). In addition, potato syrup appeared to be the best binding liquid for that type of mixture -- the most durable granules. For dried mushrooms, the largest granules were achieved using 10% of a potato starch solution (1.8 mm). Half of starch concentration (5%) resulted in a decrease of granules diameter by about 40%. The smallest granules were produced for mixtures with distilled water as a binding agent (0.81 mm). [ABSTRACT FROM AUTHOR]

This work analyses the organic dust concentration during a wheat grinding process which was carried out using two types of grinders: A hammer mill and a roller mill. DustTrak II aerosol monitor was used to measure the concentration of the dust PM10 (particles with the size smaller than 10 μm), PM4.0, and PM1.0. An increase of the grain moisture to 14% resulted in the reduction in PM10 when grinding grain using the hammer mill. An inverse relationship was obtained when grain was ground using the roller mill. A smaller amount of the fraction below 0.1 mm was observed for larger diameter of the holes in the screen and smaller size of the working gap in the roller mill. For both mills, the obtained concentration of the PM10 fraction dust exceeded the acceptable level. To protect farmers health, it is necessary to use dust protection equipment or to modify the grinding technology by changing the grain moisture content and/or the grinding parameters. [ABSTRACT FROM AUTHOR]

Herbs are commonly used in the food and pharmaceutical industries. Their vast use is connected with their antibacterial or antioxidising properties, as well as numerous pro-health properties. The aim of the presented research was assessment of the quantitative and qualitative composition of moulds which contaminate samples of dried herbs: Sage (Salvia officinalis L.), Camomile (Matricaria chamomilla L.) and Melissa (Mellisa officinalis L.) with different degrees of resource fragmentation. The dried herbs investigated had a characteristic mould content below 1•10(6) CFU/g according to the recommendations of the European Herbal Infusions Association (EHIA). The most contaminated resource turned out to be Camomile, the least--Melissa. The most often isolated moulds were: Aspergillus, Penicillium, Ulocladium, Alternaria. Moreover, it was observed that more fragmented dried herbs were characteristic of lower--by approx. 40-55% microbiological contamination--depending on the type of tested herb, which might be connected with the time of dried herbs' processing, higher aeration, moisture changes or mechanical damaging of fungi's fragments in the case of a resource with higher fragmentation. High contamination of a herbal resource might be harmful for a consumer, and moulds and their metabolites in the form of mitotoxins might constitute a threat for human health. To keep all the sensory features and activity of herbs' active substances, it is extremely important to secure their high microbiological quality.