The present research attempts to characterize the effect of low temperatures, and the moisture content of maize (Kosmo 230) meant for sowing on its energy and capacity to germinate. Seeds were moistened to varying degrees and stored under various conditions; then, their germination energy and capacity were assessed. Sowing material with 15% moisture content showed slightly declined germination ability when stored at −25-−20 • C for over three days, while the storage of seeds with a 25 and 30% moisture content at −5-0 • C for 1-3 days had the effect of seed conditioning. Seedlings obtained from conditioned seeds showed sustainability characterized by faster growth, and demonstrated nearly twice the size as other plants. Warehousing and storage of maize grains with a 11.12% moisture content at temperatures up to −25 • C did not significantly affect seed germination capacity or energy, irrespective of storage time.Sustainability 2020, 12, 46 2 of 10 Sustainability 2020, 12, 46 9 of 10 a reduction in the grains' moisture content before storage can greatly conserve its germination energy and ability during storage at low temperatures, in comparison with grain of higher moisture content. Author Contributions: Conceptualization, M.D.; formal analysis, F.K.; investigation, M.D. and K.K.; methodology, M.D. and B.Ś.-G.; project administration, M.D.; software, S.N.; supervision, F.K.; visualization, M.S.; writing-original draft, M.D.; writing-review and editing, D.G. and M.S. All authors have read and agreed to the published version of the manuscript. Funding: This research received no external funding. Conflicts of Interest:The authors declare no conflict of interest.
The aim of this work was to study the influence of freeze-drying conditions of kiwi (Actinidia deliciosa) on physicochemical properties and grinding characteristics of dried fruits. Whole kiwi fruits were freeze-dried with the different pressure: 12, 20, 42, 63, 85, and 103 Pa. Dried fruit properties that underwent evaluation included color, texture, rehydration, total phenolics content, antioxidant properties and sensory analysis. Moreover, the grinding energy indices of dried kiwi were determined. The results showed that an increase in the pressure caused decreased lightness, but increased yellowness and greenness of freeze-dried kiwi. The force of kiwi penetration increased and the rehydration ability decreased with the increase in the pressure. The specific grinding energy of dried kiwi ranged from 10.1 to 13.6 kJ⋅kg−1, whereas the average particle size of kiwi powder changed from 0.331 to 0.337 mm. The highest values of these parameters were obtained for kiwi freeze-dried with the highest pressure.
Considering the need for sustainable development in packaging production and environmental protection, a material based on lyophilized protein structures intended for frozen food packaging was produced and its selected thermophysical properties were characterized. Analyses of density, thermal conductivity and thermal diffusivity were performed and strength tests were carried out for lyophilized protein structures with the addition of xanthan gum and carboxymethyl cellulose. Packagings were made of new materials for their comparative assessment. Then, the surface temperature distribution during thawing of the deep-frozen product inside the packaging was tested. In terms of thermal insulation capacity, the best properties were obtained for sample B4 with a thermal conductivity of λ = 0.06 W∙(mK)−1), thermal capacity C = 0.29 (MJ∙(m3K)−1) and thermal diffusivity a = 0.21 (mm2∙s−1). The density and hardness of the obtained lyophilized protein structures were significantly lower compared to foamed polystyrene used as a reference material. Thermal imaging analysis of the packaging showed the occurrence of local freezing. Lyophilized protein structures obtained from natural ingredients meet the needs of consumers and are environmentally friendly. These were made in accordance with the principles of sustainable development and can be an alternative material used for the production of frozen food packaging.
The study provides comprehensive information on the vacuum impregnation process applied to plant materials. It aims (in traditional applications) to ensure impermeability and elimination of porosity of various materials. The process substantially accelerates mass transfer in the liquid–solid system. The study describes the course of the process and accompanying phenomena as well its effects on plant tissues. The aim of the investigations was to determine the impact of some impregnation parameters (pressure, pressure change rate, vacuum maintenance time, relaxation time, and the coefficient of impregnating liquid viscosity) and the mode of impregnation (wet, dry, cyclic wet) on the degree of filling the plant tissue with the impregnating solution. Jonagold apples were used as the study material. The investigations have revealed that changes in the vacuum impregnation parameters (vacuum maintenance time, relaxation time, pressure change rate in the system) and the impregnation method do not exert a significant impact on the effectiveness of the process as expressed by the degree of permeation of the impregnating solution into the tissue. The pressure value and the viscosity coefficient were the only parameters that had a significant effect on the impregnation yield.
There is currently a growing interest in oils characterised by specific medicinal, cosmetic, or dietary properties. For this reason, the seeds of two plants, milk thistle (Silybum marianum Gaertn) and borage (Borago officinalis L.), were studied by subjecting them to the process of cold pressing. The extracted oils were then examined in terms of their chemical composition and biological activity, and qualitatively analysed with the use of FTIR spectroscopy. The oils contained linoleic and octadecenoic acids in amounts of 47.84%, 35.31% (milk thistle oil) and 35.43%, 25.18% (borage oil). They were characterised by low water content, roughly 0.088% for thistle and 0.075% for borage, and simultaneously relatively high phosphorus content, reaching, respectively, 47.7 and 33.1 mg·kg−1. The mean peroxide value was 4.22 for milk thistle and 2.83 mmolO2·kg−1 for borage, and the acid number was 5.17 and 3.9 mgKOH·g−1, respectively. FTIR spectroscopy was used to conduct a qualitative analysis, which revealed slight discrepancies in intensity at 3005 cm−1, which confirmed differences in the content of fatty acids and oil pigments between the oils. The obtained results provided information on the applicability of the studied seeds and oils obtained therefrom as basic components of pharmaceutical and cosmetic products with potential health benefits.
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