Marzena Ucherek's research while affiliated with Cracow University of Economics and other places

Publications (9)

Article
For products packed in modified atmosphere packaging, the important determinant of quality preservation of packed product is mixture of gases in package, which must be selected individually for each packed product. Gas mixture composition during storage period is changing from reaction in product - crypto climate inside the package system, as well...
Article
Packaging products in a modified atmosphere is one of the range of specific packaging systems ensuring that the shelf-life of products is extended. Using the method of packaging in a mix of gases might bring a lot of benefits to the producers, distributors and potential purchasers, however it is associated with certain expenditure, which is related...
Article
The purpose of the author's own research was to propose a model which would allow to estimate the probability of the loss of shelf-life in MAP packaged products, as a function of separated forecasting factors including: input quality level, type of packaging and the input mix of gases in the packaging. For that purpose, the Cox proportional hazard...
Article
The purpose of the author's own research was to analyse the changes in the quality of bakery product stored in an environment of accelerated ageing. The study took into account the impact of the storage temperature on the intensity of variation of the quality parameters in the packaged product. The scope of specific changes of quality occurring in...
Article
The aim of this work was to analyze the main factors influencing the shelf life of peanut products in modified atmosphere packaging (MAP). Roasted and salted peanuts produced by three well-known commercial companies were presented as examples. Different types of packaging (multilayer laminated materials, cans) with different gas mixture composition...
Article
Current trends in the development of the world packaging market and the place of ecological tendencies in them suggest the need to analyse the present status of studies on the ecological assessment of packaging materials and packaging. The aim of this study is to present some aspects of ecological assessment of packaging. The methods and criteria o...
Article
The aim of this work was to examine the effect of changes in oxygen content in different types of packages for snacks (multilayer laminated materials, cans) and analyse the changes in the sensorial and physicochemical characteristics of the stored products. Roasted and salted peanuts produced by one of the well-known companies, packed in modified a...
Article
In parallel with the continuing changes in demography, living conditions, levels of health and hygiene of the societies, and in connection with the protection of the natural environment and development of markets, the requirements addressed to the contemporary packaging also grow. The development of international exchanges, the integration of the E...
Article
Today's packaging took on many newly invented functions. At present, it is perceived as a product which ensures maintenance of the pre-determined quality of the packaged products, allows to adapt the products for transport, storage and presentation, and remains environment friendly. The aim of this study was to present the food packaging systems cu...

Citations

... MAP has been applied to many food products such as fruits and vegetables in order to extend their postharvest storage, marketing and shelf-life. Oxygen, nitrogen, carbon dioxide and their combinations were reported to be the most common used gases for MAP technique [12,13,14]. MAP was also reported to be more effective when applied with low-temperature storage techniques [12,13]. ...
... PPW is composed of various polymers (polypropylene (PP), highdensity and low-density polyethylene (HDPE and LDPE), polyethylene terephthalate (PET), polystyrene (PS), and polyvinyl chloride (PVC)) [13] and additives (plasticizer, antioxidants, pigment, autistic, and many other compounds) [14]. The complicated nature of PPW could pose a hazardous potential to our ecosystem [11,15,16]. A large portion of PPW is being disposed by means of landfilling (69 wt%) or incineration with energy recovery (17 wt%) [17]. ...
... Oxygen causes quality loss at many food products such as cured boiled sausage, salami, milk, peanuts, beer, edible oils and wine (Böhner, Hösl, Rieblinger, & Danzl, 2014;Giovanelli, & Brenna, 2007;Jensen & Risbo, 2007;Kozak & Samotyja, 2013;Lisi nska-Ku snierz, 2001;Kuchel, Brody, & Wicker, 2006;Roman, Heyd, Broyart, Castillo, & Maillard, 2013;Rizzo, Torri, Licciardello, Piergiovanni, & Muratore, 2013;Saffert, Pieper, & Jetten, 2008;Saffert, Pieper, & Jetten, 2006;Zardin et al., 2016). Deterioration processes involved are autoxidation, light induced oxidation and aerobic microbial growth (Buchner, 1999). ...