Tomato sauce production technology implies cooking at 80-95 ºC. High-density polyethylene (HDPE) packaging material is not recommended for hot-fill process, mainly because of packaging deformation under the influence of high temperature. However, condiments could be cooled and then filled in a HDPE bottle, but the secondary contamination still can occur during the filling process. The aim of the study was to find out whether cooked tomato sauce can be filled in HDPE bottles at reduced temperatures. Two commercial products were hotfilled at 65, 70 and 75 ºC, and incubated at 30 ºC for 12 weeks for accelerated shelf life prediction, assuming the temperature coefficient (Q10) is 2. Microbiological tests were performed after each 2 weeks. Based on target bacteria kinetic factors obtained from literature, and time-temperature data obtained during the hot-fill process, theoretical evaluation of heat treatment processing effectiveness was performed, resulting in prediction that no bacterial growth should be observed during the sample incubation. Untreated samples showed 4 ± 0.2 log10 g -1 total plate count (TPC), 2.4 ± 0.2 log10 g -1 yeasts and moulds count, and various mesophilic lactic acid bacteria and sulphite-reducing bacteria count. After heat treatment, both samples showed stable TPC during the incubation at 30 ºC for 12 weeks, which allowed us to conclude, that expected shelf life of chosen commercial products is at least 6 months. Study result brings us in-depth knowledge about commercial product microflora heat resistance and behaviour during the accelerated shelf-life storage, as well as expands our understanding of industrial pasteurization process designing.

Ready-made meals have gained attention due to saving additional time, which can be spent with family; even better if they do not contain preservatives. At the moment such combination can be obtained using sterilization. The aim of the research was to evaluate and compare currently used processing parameters and packaging solutions to alternative options in order to improve the quality of two commercially-prepared instant soups. A total of seven sterilization, preparation method and packaging combinations were tested for yellow pea soup and fresh cabbage borsch. Such parameters as water activity, pH, aroma volatiles, colour, density of soups and hardness of vegetable pieces, in addition to sensory evaluation by experts were analysed. The results show that it is possible to shorten sterilization cycle up to two times by replacing glass jars with flexible multilayer doypacks, which would have a potential economic benefit by significantly decreasing energy consumption during production. Correct sterilization parameters can retain more intense colour and higher sum of aroma volatiles in addition to excellent sensory quality of both borsch and pea soup. In order to obtain reduced energy consumption and very good quality for both soups the recommended processing parameters are: cold preparation method, doypack packaging and sterilization at 116 ºC temperature.

In contrast to the commercial treatment parameters currently used for the production of tomato sauces in the processing plant, this study offers new temperature and time combinations for heating, holding and cooling of products. The aim of the current study was to model the effect of time-temperature conditions for the pasteurisation/sterilisation process on the quality of different tomato sauces. Four pasteurisation and sterilization tests (20-3-21/95, 20-10-20/95, 20-5-20/110 and 20-5-24/110 (min•ºC-1)) were carried out at 95 and 110 ºC to obtain the kinetic constants of the simulated process. By measuring the product temperature in the time interval 1 min through inserting the loggers into the glass jars during thermal treatment, the achieved F-value was analysed. The temperature of the product was measured starting from the heating process till the end of cooling. F 85 = 5 min with z = 8.9 were used for the study as reference value. pH, water activity, total plate count and colony forming units of sulfite-reducing clostridia were determined according to standard methods. Experimentally chosen thermal treatment parameters showed that the reference F-value can be achieved by using 20-10-20/95 (min•ºC-1) and 20-5-20/110 or 20-5-24/110 (min•ºC-1) time-temperature combinations. The newly established time-temperature combinations could be used for tomato sauces production and achieve products safety and shelf-life criteria.

There are different dietary patterns around the globe formed on the account of various anthropogenic factors: cultural, economic and globalization. Human food consumption patterns can be formulated and defined depending on habitat. For example, since Scandinavian countries are surrounded by seas, fishery was quite developed historically, and even today, seafood constitutes a large part of daily Scandinavian food plate. On the other hand, world globalization has led to the appearance of such unhealthy food consumption patterns as unbalanced nutrition or refined product excess in a daily diet. There is a strong association between unhealthy eating habits and diseases, which means that healthy eating habits could lower a wide range of such disease emergence possibility as metabolic syndrome, type 2 diabetes, and cardiovascular diseases. The review discusses types of modern dietary patterns around the globetheir origins, main principles and effects on health, comparison of nutrient ratios among the most popular dietary patterns (Nordic diet, Mediterranean diet, Okinawa diet) and the "unhealthy" Western diet.

The present study has investigated the effect of oil rich medium supplementation with polysorbates Tween 20, 40 and 80, for the cultivation of red oleaginous yeast Rhodotorula glutinis. R. glutinis has been cultivated in yeast extract peptone glucose modified broth (mYPG) supplemented with 2 % of waste cooking rapeseed oil and three polysorbate types with 0.5 %, 1 %, 2%, 3 %, 4 %, 5 %, 6 %, 7 %, 8 %, 9 % and 10 % concentration each. Yeast biomass was measured by the thermogravimetric method at 105 °C each day during 7-day experiment. The oil rich medium supplementation with Tween 20, 40 and 80 at concentrations ranging from 2 % to 10 % significantly increased the biomass of R. glutinis. All three types of the studied polysorbates with 0.5 % and 1 % concentration, did not affect yeast growth and the dry biomass – results were similar to the control sample without polysorbate addition. Between the three types of polysorbates, Tween 20 was selected as the preferable for R. glutinis cultivation with an optimal concentration of 2 %. Cultivation of R. glutinis in oil rich medium with polysorbates Tween 20, 40 and 80, supplementation up to 10 % concentration did not have had an inhibitory effect on the biomass growth.