Krzysztof Lech

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Associate professor

Wroclaw University of Environmental and Life Sciences

Poland

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About

Dr. Krzysztof Lech is an Associate Professor at Wrocław University of Environmental and Life Sciences in Poland. His research focuses on food processing techniques, particularly in relation to the drying methods and their effects on bioactive compounds, physicochemical properties, and overall quality of fruit products. Recent publications explore topics such as osmotic dehydration, drying kinetics, and the aroma quality of various dried fruits.

Recent Grants

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Analiza fizyko-chemiczna procesu wymiany masy w modelowych układach złożonych z wybranych surowców roślinnych oraz roztworów hipertonicznych o wysokiej bioaktywności

Open Date: 2015-08-01

Close Date: 2018-02-01

Articles (9)

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Collaborators (3)

Adam Figiel

Wroclaw University of Environmental and Life Sciences

POLAND

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Anna MICHALSKA-CIECHANOWSKA

Assistant Professor

Wroclaw University of Environmental and Life Sciences

POLAND

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Klaudia Masztalerz

Assistant profesor

Uniwersytet Wroclawski

POLAND

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Krzysztof Lech

Research Interests

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About

Recent Grants

Articles (9)

The impact of the osmotic dehydration process and its parameters on the mass transfer and quality of dried apples

The Effect of Filtration on Physical and Chemical Properties of Osmo-Dehydrated Material

Chemical determinants of dried Thai basil (O. basilicum var. thyrsiflora) aroma quality

Effects of Different Drying Methods on the Retention of Bioactive Compounds, On-Line Antioxidant Capacity and Color of the Novel Snack from Red-Fleshed Apples

Osmotic Dehydration as a Pretreatment Modulating the Physicochemical and Biological Properties of the Japanese Quince Fruit Dried by the Convective and Vacuum-Microwave Method

Hydroxycinnamic acids and carotenoids of dried loquat fruit cv. 'Algar' affected by freeze-, convective-, vacuum-microwave- And combined-drying methods

Influence Carrier Agents, Drying Methods, Storage Time on Physico-Chemical Properties and Bioactive Potential of Encapsulated Sea Buckthorn Juice Powders

The influence of different carrier agents and drying techniques on physical and chemical characterization of Japanese quince (Chaenomeles japonica) microencapsulation powder

The effect of selected fruit juice concentrates used as osmotic agents on the drying kinetics and chemical properties of vacuum-microwave drying of pumpkin

Collaborators (3)

Adam Figiel

Anna MICHALSKA-CIECHANOWSKA

Klaudia Masztalerz

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