My scientific interests are focused on thermal and non-thermal methods of preservation of fruit and vegetable products such as thermal pasteurization (TP), microwave flow pasteurization (MV), high hydrostatic pressure (HPP), supercritical carbon dioxide preservation (SCCD) and high pressure homogenization (HPH). Currently, We are working on the project entitled “R & D activities on developing three innovative technologies in the field of fruit and vegetable processing” in cooperation with one of the bigest in Poland one day juices producer. In this work we are planning to investigate three non-thermal emerging techniques of carrot juice preservation: HPP, HPH and SCCD for increasing the shelf life as well as develop new line of product based on the carrot pomace.
HPLC analysis of polyphenols, anthocyanins and betalains; spectrophotometrical methods of carotenoids, chlorophylls, polyphenols and tissue enzyme activity determination; determination of antioxidant activity and colour changes.
HPLC and spectrophotometrical analysis of fruit and vegetables, technological laboratories with pilot plant equipment used in fruit and vegetable industry.
Waclaw Dabrowski Institute of Agricultural and Food Biotechnology
Department of Fruit and Vegetable Product Technology