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Article: The influence of the addition of anionic sodium bis-(2-ethylhexyl) sulfosuccinate on washing properties of liquid laundry detergents

Kalak, Tomasz / Knast, Paula / Piepiórka-Stepuk, Joanna

The journal of the Textile Institute. 2021 Oct. 15, v. 112, no. 11

2021

Abstract: Detergency of liquid laundry detergents (L1, L2) before and after the addition of anionic surfactant sodium bis-(2-ethylhexyl) sulfosuccinate (AOT) was determined using colorimetric analysis based on the CIELab system. Standard cotton fabrics soiled with ...

Abstract	Detergency of liquid laundry detergents (L1, L2) before and after the addition of anionic surfactant sodium bis-(2-ethylhexyl) sulfosuccinate (AOT) was determined using colorimetric analysis based on the CIELab system. Standard cotton fabrics soiled with carbon black and olive oil were used in washing processes under the following conditions: the concentration range of detergents 1.25–50 g/L, water hardness 5.35 mval/L, 40 °C, rotational speed 200 rpm, 30 min washing cycle. Organoleptic and physicochemical properties of tested detergents as well as construction parameters of cotton fabrics were examined using a number of analytical methods. The research showed a gradual increase in detergency with laundry detergents and surfactants concentration. The modification with AOT had a positive effect on washing effectiveness by about 1.9% (AOT-L1) and 3.3% (AOT-L2) on average, as well as a significant reduction in foaming capacity of solutions. A synergistic effect was found through the interaction of all ingredients in solutions with higher concentrations. Based on the microscopic analysis, it was indicated that no damage occurred to the cotton textiles, but the presence of slight fraying of individual fibers. The research results suggest that enriching detergent compositions with a small amount of AOT favorably affects detergency efficiency, which may translate into practical application in industry in the future.
Keywords	anionic surfactants ; colorimetry ; cotton ; detergents ; industry ; laundry ; liquids ; olive oil ; sodium ; soot ; synergism ; water hardness
Language	English
Dates of publication	2021-1015
Size	p. 1826-1834.
Publishing place	Taylor & Francis
Document type	Article
ISSN	1754-2340
DOI	10.1080/00405000.2020.1847476
Database	NAL-Catalogue (AGRICOLA)

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Article: Highly Effective Adsorption Process of Ni(II) Ions with the Use of Sewage Sludge Fly Ash Generated by Circulating Fluidized Bed Combustion (CFBC) Technology.

Kalak, Tomasz / Marciszewicz, Kinga / Piepiórka-Stepuk, Joanna

Materials (Basel, Switzerland)

2021 Volume 14, Issue 11

Abstract: Recently, more and more attention has been paid to the removal of nickel ions due to their negative effects on the environment and human health. In this research, fly ash obtained as a result of incineration of municipal sewage sludge with the use of ... ...

Abstract	Recently, more and more attention has been paid to the removal of nickel ions due to their negative effects on the environment and human health. In this research, fly ash obtained as a result of incineration of municipal sewage sludge with the use of circulating fluidized bed combustion (CFBC) technology was used to analyze the possibility of removing Ni(II) ions in adsorption processes. The properties of the material were determined using analytical methods, such as SEM-EDS, XRD, BET, BJH, thermogravimetry, zeta potential, SEM, and FT-IR. Several factors were analyzed, such as adsorbent dose, initial pH, initial concentration, and contact time. As a result of the conducted research, the maximum sorption efficiency was obtained at the level of 99.9%. The kinetics analysis and isotherms showed that the pseudo-second order equation model and the Freundlich isotherm model best suited this process. In conclusion, sewage sludge fly ash may be a suitable material for the effective removal of nickel from wastewater and the improvement of water quality. This research is in line with current trends in the concepts of circular economy and sustainable development.
Language	English
Publishing date	2021-06-05
Publishing country	Switzerland
Document type	Journal Article
ZDB-ID	2487261-1
ISSN	1996-1944
ISSN	1996-1944
DOI	10.3390/ma14113106
Database	MEDical Literature Analysis and Retrieval System OnLINE

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Article ; Online: The effect of heat treatment on bioactive compounds and color of selected pumpkin cultivars

Piepiórka-Stepuk, Joanna / Wojtasik-Kalinowska, Iwona / Sterczyńska, Monika / Mierzejewska, Sylwia / Stachnik, Marta / Jakubowski, Marek

LWT. 2023 Feb., v. 175 p.114469-

2023

Abstract: In this study, the effect of selected thermal operations applied during processing of pumpkins of the cultivar Butternut Rugosa of the species Cucurbita moschata as well as hybrid grey pumpkin Nelson F1 and Hokkaido ‘Uchiki Kuri’ of the species Cucurbita ...

Abstract	In this study, the effect of selected thermal operations applied during processing of pumpkins of the cultivar Butternut Rugosa of the species Cucurbita moschata as well as hybrid grey pumpkin Nelson F1 and Hokkaido ‘Uchiki Kuri’ of the species Cucurbita maxima on the presence of selected bioactive compounds (gallic acid, quercetin, cyanidin 3-glucoside, l-ascorbic acid) and color expressed in CIE Lab* chromatic and LCH* cylindrical color spaces was evaluated. The highest content of polyphenols (13.296 mg(GAE)/g f.w.), flavonoids (0.732 mg(KW)/g f.w.) and l-ascorbic acid (19.38 mg (L-AA)/100 g f.w.) was found in Hokkaido cv. Uchiki Kuri (Cucurbita maxima), while the lowest content of these compounds was found in Butternut Rugosa (Cucurbita moschata). The analysis of the results showed that immersion cooking was the least favorable thermal treatment because of the loss of bioactive compounds up to 80% and that steam cooking was more favorable. It was also shown that blanching before freezing of pumpkins is advantageous from the point of view of minimization of nutrient losses. Despite the fact that pumpkins underwent different types of thermal treatment, their color was still characterized by orange shade with higher or lower saturation depending on the variety.
Keywords	Cucurbita moschata ; Japan ; ascorbic acid ; color ; cultivars ; cyanidin ; gallic acid ; heat treatment ; hybrids ; polyphenols ; pumpkins ; quercetin ; steam ; Pumpkin ; Bioactive compounds ; Color of pulp
Language	English
Dates of publication	2023-02
Publishing place	Elsevier Ltd
Document type	Article ; Online
Note	Use and reproduction
ZDB-ID	241369-3
ISSN	0460-1173 ; 0023-6438
ISSN	0460-1173 ; 0023-6438
DOI	10.1016/j.lwt.2023.114469
Database	NAL-Catalogue (AGRICOLA)

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Article: Turbidity and Quantity of Sediment Particles During the Regeneration of Chemical Solutions after Cleaning of Brewing Equipment in the CIP System

Piepiórka-Stepuk, Joanna

Agricultural Engineering. 2018 Sept. 01, v. 22, no. 3

2018

Abstract: The paper presents results of analysis of turbidity changes in washing solutions and the quantity of solid particles present in them during regeneration under various temperature conditions. Three solutions taken from breweries after the process of ... ...

Abstract	The paper presents results of analysis of turbidity changes in washing solutions and the quantity of solid particles present in them during regeneration under various temperature conditions. Three solutions taken from breweries after the process of washing brewhouse equipment in the CIP system were evaluated. The results were subjected to statistical analysis, to define the functions that characterize the changes of the tested parameters in relation to time and temperature. The results showed that the tested solutions have different favourable conditions for their regeneration. It has also been shown that the character of changes in solutions in the regeneration process is more advantageously determined on the basis of turbidity tests of solutions.
Keywords	brewing ; brewing industry ; cleaning ; equipment ; sediments ; statistical analysis ; temperature ; turbidity ; washing
Language	English
Dates of publication	2018-0901
Size	p. 37-48.
Publishing place	Sciendo
Document type	Article
ZDB-ID	2862921-8
ISSN	2449-5999 ; 2083-1587
ISSN (online)	2449-5999
ISSN	2083-1587
DOI	10.1515/agriceng-2018-0025
Database	NAL-Catalogue (AGRICOLA)

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Article: Impact of Caustic Soda Solution Temperature on Efficiency of its Cleaning on Solid Sediments After Completed Process of Cleaning in CIP System of Brewing Unit

Piepiórka-Stepuk, Joanna

Agricultural Engineering. 2018 July 01, v. 22, no. 2

2018

Abstract: The paper presents the results of analysis concerning the impact of temperature on sedimentation in the caustic soda solution that constitute a contamination after the process of cleaning utensils and pipes for hopped wort transport in the brewery. The ... ...

Abstract	The paper presents the results of analysis concerning the impact of temperature on sedimentation in the caustic soda solution that constitute a contamination after the process of cleaning utensils and pipes for hopped wort transport in the brewery. The solution was collected from the production plant after the process of cleaning and subjected to 12-hour sedimentation and changes of the solid particles participation, their size and percentage share in the solution was determined. The study was carried out with the Shadow Sizing method. The results were subjected to statistical analysis and the surface area of the response of the relation between the time and temperature of sedimentation and the number of particles which stay in the solution was calculated. The research results proved that the temperature significantly affects the cleaning degree of solutions by sedimentation and its duration. After sedimentation in solutions, particles with the surface area from 0.001-0.003 mm2 remain. Those particles are not subject to sedimentation and constitute a coloidal suspension in the solution.
Keywords	cleaning ; pipes ; sediments ; statistical analysis ; surface area ; temperature ; wort (brewing)
Language	English
Dates of publication	2018-0701
Size	p. 79-89.
Publishing place	Sciendo
Document type	Article
ZDB-ID	2862921-8
ISSN	2449-5999 ; 2083-1587
ISSN (online)	2449-5999
ISSN	2083-1587
DOI	10.1515/agriceng-2018-0018
Database	NAL-Catalogue (AGRICOLA)

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Article: Predictive Model for the Surface Tension Changes of Chemical Solutions Used in a Clean-in-Place System.

Piepiórka-Stepuk, Joanna / Sterczyńska, Monika / Kalak, Tomasz / Jakubowski, Marek

Materials (Basel, Switzerland)

2021 Volume 14, Issue 13

Abstract: The paper presents the results concerning the influence of concentration and storage time on the equilibrium surface tension of chemical solutions used in a clean-in place (CIP) system. Standard cleaning solutions (prepared under laboratory conditions) ... ...

Abstract	The paper presents the results concerning the influence of concentration and storage time on the equilibrium surface tension of chemical solutions used in a clean-in place (CIP) system. Standard cleaning solutions (prepared under laboratory conditions) and industrial solutions (used in a CIP system in a brewery) were subjected to tests. Solutions from the brewery were collected after being regenerated and changes in equilibrium surface tension were studied during a three-month storage. In the statistical analysis of the solutions, standard deviations were determined in relation to the averages, and a Tukey's multiple comparison test was performed to determine the effect of dependent variables on the surface tension of solutions. From the results, a nonlinear regression model was developed that provided a mathematical description of the kinetics of changes in the wetting properties of the solutions during their storage. A linear-logarithmic function was adopted to describe the regeneration. Numerical calculations were performed based on the nonlinear least squares method using the Gauss-Newton algorithm. The adequacy of the regression models with respect to the empirical data was verified by the coefficient of determination R and the standard error of estimation Se. The results showed that as the concentration of the substance in the cleaning solution increased, its wetting properties decreased. The same effect was observed with increased storage time as the greatest changes occurred during the first eight weeks. The study also showed that the use of substances to stabilize the cleaning solutions prevented deterioration of their wetting properties, regardless of the concentration of the active substance or storage time.
Language	English
Publishing date	2021-06-22
Publishing country	Switzerland
Document type	Journal Article
ZDB-ID	2487261-1
ISSN	1996-1944
ISSN	1996-1944
DOI	10.3390/ma14133479
Database	MEDical Literature Analysis and Retrieval System OnLINE

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Article ; Online: Modification of the vacuum-steam thawing method of meat by using the initial stage of sublimation dehydration.

Kopeć, Adam / Mierzejewska, Sylwia / Bać, Aldona / Diakun, Jarosław / Piepiórka-Stepuk, Joanna

Scientific reports

2022 Volume 12, Issue 1, Page(s) 7900

Abstract: Vacuum-steam thawing is one of the methods used for defrosting food, realized in the atmosphere of water vapour under the conditions of reduced pressure. The water vapour formed in vacuum with the temperature of 20 °C fills the defrosting chamber and ... ...

Abstract	Vacuum-steam thawing is one of the methods used for defrosting food, realized in the atmosphere of water vapour under the conditions of reduced pressure. The water vapour formed in vacuum with the temperature of 20 °C fills the defrosting chamber and condenses on the surface of the defrosted product. The condensated steam has the role of thermal energy carried enabling product thawing. The study presents a modification of this method, introducing an additional stage of sublimation-dehydration vacuum steam thawing (SRVST). The study was carried out for different variants of initial sublimation degree (in the range from 0 to 15%) of a slice of pork loin (m. longissimus lumborum) assessing the final effect of the process of vacuum-steam thawing. Thawing kinetics was determined with the SRVST method, degree of sample defrosting and level of their rehydration. Based on the results it was demonstrated that the use of 12% sublimation dehydration of a meat sample enables its complete defrosting (reaching the temperature not exceeding the cryoscopic temperature).
MeSH term(s)	Dehydration ; Hot Temperature ; Humans ; Meat/analysis ; Steam ; Vacuum
Chemical Substances	Steam
Language	English
Publishing date	2022-05-12
Publishing country	England
Document type	Journal Article
ZDB-ID	2615211-3
ISSN	2045-2322 ; 2045-2322
ISSN (online)	2045-2322
ISSN	2045-2322
DOI	10.1038/s41598-022-12114-7
Database	MEDical Literature Analysis and Retrieval System OnLINE

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Article: The improvement of flow conditions in a whirlpool with a modified bottom: An experimental study based on particle image velocimetry (PIV)

Sterczyńska, Monika / Stachnik, Marta / Poreda, Aleksander / Piepiórka-Stepuk, Joanna / Zdaniewicz, Marek / Jakubowski, Marek

Journal of food engineering. 2021 Jan., v. 289

2021

Abstract: A whirlpool is a commonly used separator in breweries for removing the hot trub. The separation is performed in a rotary separator, where the cup of tea effect is exercised. It is an accumulation of the hot trub in the central zone of the separator's ... ...

Abstract	A whirlpool is a commonly used separator in breweries for removing the hot trub. The separation is performed in a rotary separator, where the cup of tea effect is exercised. It is an accumulation of the hot trub in the central zone of the separator's bottom in the form of a cone. The purpose of this work is to analyze the possibility to introduce a baffle, in order to intensify the phenomenon of the cone formation. Six different shapes of baffle were experimented by placing them in three different locations relative to the inlet. Particle image velocimetry (PIV), a contact-free method for the measurement of the velocity of the flow, was used for examinations. The influence of the location of the baffle on the progress of the flow and the velocity values were determined. The baffle's shape and the location for which the best conditions of the flow appeared were selected.
Keywords	brewing industry ; particle image velocimetry ; tea
Language	English
Dates of publication	2021-01
Publishing place	Elsevier Ltd
Document type	Article
ZDB-ID	622518-4
ISSN	0260-8774
ISSN	0260-8774
DOI	10.1016/j.jfoodeng.2020.110164
Database	NAL-Catalogue (AGRICOLA)

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Article: Increasing the Efficiency of Food Material Cutting during Inclined and Shear Movements of Knife.

Ageev, Oleg V / Dowgiałło, Andrzej / Sterczyńska, Monika / Piepiórka-Stepuk, Joanna / Samojlova, Natalia V / Jakubowski, Marek

Materials (Basel, Switzerland)

2021 Volume 15, Issue 1

Abstract: Mathematical models for predicting the resistance forces that are developed during the inclined and sliding cutting of food materials have been developed. The dependence of the actual cutting angle on the angle of inclination and sliding speed of the ... ...

Abstract	Mathematical models for predicting the resistance forces that are developed during the inclined and sliding cutting of food materials have been developed. The dependence of the actual cutting angle on the angle of inclination and sliding speed of the cutting edge at various sharpening angles have been investigated. For the inclined cutting mode, the dependence of the useful resistance force on the cutting speed has been determined at various angles of inclination of the cutting edge and designed sharpening angles. For the sliding cutting mode, the dependence of the useful resistance force on the feeding speed has been demonstrated at various sliding speed values and designed knife sharpening angles. The dependence of the transformed dimensionless sharpness of the knife on the angle of inclination of the cutting edge and the sliding speed has been established for different constructional sharpness values of the knife. The results of the study indicate that the useful resistance force is significantly reduced during the inclined and sliding cutting processes when compared with the normal cutting process, and a change in the pattern of fiber destruction, which significantly increases the cutting efficiency of cutting tools, is obtained.
Language	English
Publishing date	2021-12-31
Publishing country	Switzerland
Document type	Journal Article
ZDB-ID	2487261-1
ISSN	1996-1944
ISSN	1996-1944
DOI	10.3390/ma15010289
Database	MEDical Literature Analysis and Retrieval System OnLINE

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Article: Ionic composition of beer worts produced with selected unmalted grains

Sterczyńska, Monika / Stachnik, Marta / Poreda, Aleksander / Pużyńska, Katarzyna / Piepiórka-Stepuk, Joanna / Fiutak, Grzegorz / Jakubowski, Marek

Lebensmittel-Wissenschaft + [i.e. und] Technologie. 2021 Feb., v. 137

2021

Abstract: Brewers’ wort should undergo optimized fermentation in order to obtain high-quality beer that meets the specification requirements. This paper presents the impact of increasing the share of unmalted barley and spelled, which are used as adjuncts (5%, 10%, ...

Abstract	Brewers’ wort should undergo optimized fermentation in order to obtain high-quality beer that meets the specification requirements. This paper presents the impact of increasing the share of unmalted barley and spelled, which are used as adjuncts (5%, 10%, 15%, 20%, 25%, and 30%), and the effect of the mineral content of water on the wort concentration of metal ions (calcium, magnesium, zinc, manganese). Worts made with a combination of deionized water and barley substitute (mainly in 5% and 25% proportions) were characterized by a higher concentration of the ions than those produced with malted barley, or technological water, or spelled.The concentrations of manganese ions in wort prepared with spelt were significantly lower. A change in the recipe with the addition of unmalted raw material, including spelt, did not affect the concentration of magnesium ions. Regardless of the type and proportion of raw material used, the concentrations of magnesium and zinc ions were relatively low in the wort.
Keywords	Triticum aestivum subsp. spelta ; barley ; beers ; calcium ; fermentation ; magnesium ; malting barley ; manganese ; mineral content ; raw materials ; zinc
Language	English
Dates of publication	2021-02
Publishing place	Elsevier Ltd
Document type	Article
Note	NAL-AP-2-clean
ZDB-ID	241369-3
ISSN	0460-1173 ; 0023-6438
ISSN	0460-1173 ; 0023-6438
DOI	10.1016/j.lwt.2020.110348
Database	NAL-Catalogue (AGRICOLA)

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