Artur Wiktor

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Assistant Professor

Warsaw University of Life Sciences

Poland

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About

Artur Wiktor is an Assistant Professor at the Warsaw University of Life Sciences in Poland. His research areas focus on the effects of innovative processing technologies, such as pulsed electric fields and ultrasound, on the quality and properties of various food products. Recent publications include studies on the physicochemical properties of fruit juices and oils extracted from berry seeds, as well as the impact of unconventional technologies on carbon emissions in food processing.

Recent Grants

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Zastosowanie pulsacyjnego pola elektrycznego oraz kombinowanej metody z wykorzystaniem pulsacyjnego pola elektrycznego oraz ultradźwięków do wspomagania procesu suszenia tkanki roślinnej

Open Date: 2013-11-01

Close Date: 2016-10-31

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Collaborators (12)

Iga Piasecka

Warsaw University of Life Sciences

POLAND

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Urszula Tylewicz

University of Bologna

ITALY

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Bartosz Kruszewski

assistant professor (adjunct)

Warsaw University of Life Sciences

POLAND

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Magdalena Dadan

Assistant professor

Warsaw University of Life Sciences

POLAND

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Małgorzata Nowacka

assitant professor

Warsaw University of Life Sciences

POLAND

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Katarzyna Pobiega

Warsaw University of Life Sciences

POLAND

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Katarzyna Rybak

POLAND

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Hanna Kowalska

PhD, DrSc Prof. of WULS

Warsaw University of Life Sciences

POLAND

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Agata Górska

Warsaw University of Life Sciences

POLAND

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Sergiy Smetana

University of Veterinary Medicine Hannover, Foundation

GERMANY

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Katarzyna Samborska

Associate professor

Warsaw University of Life Sciences

POLAND

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Dorota Witrowa-Rajchert

head of department/prof.

POLAND

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Artur Wiktor

Research Interests

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About

Recent Grants

Articles (22)

The Impact of Pulsed Electric Field Treatment of Beetroots on the Physicochemical Properties of Juice, Dried Juice, and Dried Pomace

Pulsed Electric Fields as an Infrared–Convective Drying Pretreatment: Effect on Drying Course, Color, and Chemical Properties of Apple Tissue

The Influence of PEF, Pulsed Light, Microwave and Conventional Heat Treatments on Quality Parameters of Berry Fruit Juice Blends

Chemical and Thermal Characteristics of PEF-Pretreated Strawberries Dried by Various Methods

Response Surface Methodology for Ultrasound-Assisted Oil Extraction Optimization from Blackberry, Chokeberry, and Raspberry Waste Products

The Impact of Pulsed Electric Field Treatment and Shelf Temperature on Quality of Freeze-Dried Pumpkin

Ultrasound and pulsed electric field treatment effect on the thermal properties, oxidative stability and fatty acid profile of oils extracted from berry seeds

Response Surface Methodology for Optimization of Ultrasound-Assisted Antioxidants Extraction from Blackberry, Chokeberry and Raspberry Pomaces

Effect of PEF Treatment on Chosen Properties of Raw and Hot Air- and Freeze-Dried Poultry Meat

Nutritional Value and Microbiological Aspects of Dried Yellow Mealworm (Tenebrio molitor L.) Larvae Pretreated with a Pulsed Electric Field

The Effect of Unconventional Technologies on Carbon Emissions During the Convective Drying of Yellow Mealworm (Tenebrio molitor L.) Larvae and the Selected Physical Properties Thereof

Convective Drying with the Application of Ultrasonic Pre-Treatment: The Effect of Applied Conditions on the Selected Properties of Dried Apples

The Pulsed Electric Field Treatment Effect on Drying Kinetics and Chosen Quality Aspects of Freeze-Dried Black Soldier Fly (Hermetia illucens) and Yellow Mealworm (Tenebrio molitor) Larvae

Impact of Pulsed Electric Field Treatment on the Process Kinetics and Selected Properties of Air and Dehumidified Air-Dried Mushrooms

Ultrasound-assisted extraction of cranberry seed oil: food waste valorization approach

The Influence of Pulsed Electric Field and Air Temperature on the Course of Hot-Air Drying and the Bioactive Compounds of Apple Tissue

Developments in Plant Proteins Production for Meat and Fish Analogues

Shaping the Properties of Osmo-Dehydrated Strawberries in Fruit Juice Concentrates

Foam-mat convective drying of kiwiberry (Actinidia arguta) pulp

Insect processing for food and feed: A review of drying methods

Effect of Thermal and Non-Thermal Technologies on Kinetics and the Main Quality Parameters of Red Bell Pepper Dried with Convective and Microwave–Convective Methods

Response Surface Methodology as a Tool for Optimization of Pulsed Electric Field Pretreatment and Microwave-Convective Drying of Apple

Collaborators (12)

Iga Piasecka

Urszula Tylewicz

Bartosz Kruszewski

Magdalena Dadan

Małgorzata Nowacka

Katarzyna Pobiega

Katarzyna Rybak

Hanna Kowalska

Agata Górska

Sergiy Smetana

Katarzyna Samborska

Dorota Witrowa-Rajchert

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