Health-Promoting Properties of Fresh and Processed Purple Cauliflower

Abstract

Plant-based foods should be fresh, safe, and natural, with nutritional value and processed in sustainable ways. Among all consumed vegetables, Brassica vegetables are considered to be the most important ones. As they are eaten in large quantities and frequently, they may constitute an important source of nutrients and bioactive compounds in a daily diet. This work is aimed at assessing the effect of technological processing (blanching and traditional cooking in water and in a convection steam oven) as well as the method of frozen storage (in PE-LD zipper bags and vacuum packing) on the content of selected components in purple cauliflower. The material was examined for the content of dry matter, vitamin C, total polyphenols, anthocyanins, thiocyanates, nitrates, and nitrites, as well as antioxidant activity. All technological processes caused significant changes in the contents of examined nutritive and non-nutritive compounds as well as in antioxidant activity or the level of selected chemical pollutions. A trend was also observed towards lower constituents’ losses as a result of convection steaming, compared to traditional cooking in water. Moreover, the reduction in the content of examined compounds was smaller in vacuum-packed and frozen-stored vegetables then in those stored in zipper PE-LD bags.

Assessment of the Efficiency of Nitrogen Slow-Release Fertilizers in Integrated Production of Carrot Depending on Fertilization Strategy

“…The physiological efficiency index is an indicator of the conditions of plant growth, including the parameters of soil fertility, climate elements, and plant production potential, as well as the policies of fertilization and plant protection. Its low values indicate the occurrence of a stress factor that limits the plant growth [43][44][45][46]. The cause of the problem cannot be indicated based on the value of the physiological efficiency index.…”

Analysis of performance and the Overall Equipment Effectiveness (OEE) in a manufacturing company

“…It should be emphasized that the OEE is a measure of the efficiency of production line resources, i.e. an index of the efficiency of machines and devices, while maintaining the appropriate quality of products [3]. The value of the OEE index for the enterprise in question is closely related to the effects of the SMED project, which was implemented in the enterprise's production line.…”

“…The main purpose of determining the OEE is to confront the theoretical use of machinery with the actual one, using a relationship of three main elements: availability, use and quality. The result of these three elements allows managers to detect minor errors in the use of resources and forms the basis for making rational decisions regarding production, quality control and the need to replace or service the equipment [3]. * Corresponding author: anna.szelag-sikora@urk.edu.pl It is very important to take care of all OEE elements, because a decrease in one contributes to a decrease in the value of the entire index [3].…”

The use of the SMED method in improvement of production enterprises

“…The presented example of optimizing the process of washing the machine, which is part of a carbonated beverage production line clearly indicates that the use of the SMED approach leads to reducing the retooling time and improving resource efficiency. It should be noted that this method was introduced without using additional financial expenses, and was treated as a strictly organizational challenge [7][8][9][10][11][12][13][14].…”

“…Filling the B2 tank with a syrup route Washing tanks B2, B3, and B1 (mixer) from tank B1 Open valves: 1,4,5,7,9,16,18,59,60,67,70,71 Running pumps: P1, P4…”