Dr. Artur Wiktor is the laureate of the “Innovator of Mazovia” competition
The “Innovator of Mazovia” competition is a project in which the best and most innovative scientists are selected.Invariably for 12 years, the subject of the competition is: technical (product and process), organizational and marketing innovations with high economic potential, which are already used or can be implemented in everyday business practice.
The idea of the competition is to support and promote pro-innovative attitudes and build awareness among the inhabitants of Mazovia, in particular in the scientific and business environment, regarding the role of innovation in the economic development of the region and the acquisition of competences based on modern technologies. The competition also aims to develop cooperation between the Self-government of the Mazowieckie Voivodeship and the scientific and business community.
1st place (PLN 20,000) – Dr. Artur Wiktor (Warsaw University of Life Sciences) – for the work Fri “Study of the influence of pulsed electric field (PEF) on the course of drying and freezing of plant tissue and its selected properties”;
Dr. Artur Wiktor – doctoral thesis entitled “Study of the influence of pulsed electric field (PEF) on the course of drying and freezing of plant tissue and its selected properties”. In his work, Dr. Artur Wiktor presents the effect of PEF on the properties of plant raw materials and on the course of their drying, freezing and the quality of products. The work uses apples and carrots, which are very important raw materials in the Polish economy. Drying and freezing are processes that belong to the most popular and at the same time the most energy-consuming methods of food preservation and processing – that is why they were the subject of research. The conducted experiments show that the application of PEF allows to shape the properties of fresh apples and carrots. Apple and carrots exposed to the electric field were characterized by a higher content (extractivity) of polyphenols and carotenoids, respectively, which act as antioxidants. In addition, the properties that are responsible for the texture of the product change positively.
Congratulations!