Template-Type: ReDIF-Article 1.0 Author-Name: Klaudija Carović-Stanko Author-Workplace-Name: Department of Seed Science and Technology, Author-Name: Marko Petek Author-Workplace-Name: Department of Plant Nutrition and Author-Name: Martina Grdiša Author-Workplace-Name: Department of Seed Science and Technology, Author-Name: Jasna Pintar Author-Name: Dalibor Bedeković Author-Name: Mirjana Herak Ćustić Author-Workplace-Name: Department of Plant Nutrition and Author-Name: Zlatko Satovic Author-Workplace-Name: Department of Seed Science and Technology, Title: Medicinal plants of the family Lamiaceae as functional foods - a review Abstract: Historically, species of the family Lamiaceae have enjoyed a rich tradition of use for flavouring, food preservation, and medicinal purposes, due to both their curative and their preventive properties. It is well known that each species has a special, complex mixture of bioactive compounds in which each component contributes to its overall bioactivity. Their value lays in the production of a wide range of secondary metabolites with potent antibacterial, antioxidant, anti-inflammatory, antimicrobial, antiviral, and anticancer activities. This review focuses on the Lamiaceae species and their secondary metabolites encompassing a wide array of beneficial functions and their applicability as sources of functional foods. It could help in addressing specific consumer needs as healthy diet is a part of the lifestyle that maintains or improves overall health. Keywords: biological activity, food, herbs, nutraceuticals Journal: Czech Journal of Food Sciences Pages: 377-390 Volume: 34 Issue: 5 Year: 2016 DOI: 10.17221/504/2015-CJFS File-URL: http://cjfs.agriculturejournals.cz/doi/10.17221/504/2015-CJFS.html File-Format: text/html X-File-Ref: http://agriculturejournals.cz/RePEc/caa/references/cjf-201605-0001.txt Handle: RePEc:caa:jnlcjf:v:34:y:2016:i:5:id:504-2015-CJFS Template-Type: ReDIF-Article 1.0 Author-Name: Beata Paszczyk Author-Workplace-Name: Chair of Commodity Science and Food Analysis and Author-Name: Waldemar Brandt Author-Workplace-Name: Department of Dairy Science and Quality Management, Faculty of Food Science, University of Warmia and Mazury in Olsztyn, Olsztyn, Poland Author-Name: Joanna Łuczyńska Author-Workplace-Name: Chair of Commodity Science and Food Analysis and Title: Isomers of c18:1 and c18:2 Acids in Fresh and Stored Fermented Milks Produced with Selected Starter Cultures Abstract: The effect of the applied starter cultures and storage time of fermented milk drinks on the content of cis-9, trans-11 octadecadienoic acid (CLA), as well as trans isomers of C18:1 and C18:2 acids were evaluated. The analysed fermented milk drinks were produced by the thermostat method and with three different starter cultures. Analyses were carried out for freshly produced fermented milk drinks and for stored drinks (analyses after 6, 13, and 21 days of storage). The study demonstrated that the type of applied starter culture and storage time affected the content of CLA and of trans isomers of C18:1 acid in fermented milk drinks. Among the starter cultures applied, only the Ceska-star Y508 culture caused a significant increase in CLA content in the stored fermented milk drinks. The mean content of CLA in fresh drinks reached to 3.60 mg/g fat. The significantly higher CLA contents (3.85 and 3.89 mg/g fat) were found in drinks after 6 and 13 days of storage, respectively. The content of trans isomers of C18:1 acid in fresh products was 15.92 mg/g fat. In drinks analysed after 6 days of storage it was 17.14 mg/g fat. Keywords: trans fatty acids, milk drinks, storage time Journal: Czech Journal of Food Sciences Pages: 391-396 Volume: 34 Issue: 5 Year: 2016 DOI: 10.17221/358/2015-CJFS File-URL: http://cjfs.agriculturejournals.cz/doi/10.17221/358/2015-CJFS.html File-Format: text/html X-File-Ref: http://agriculturejournals.cz/RePEc/caa/references/cjf-201605-0002.txt Handle: RePEc:caa:jnlcjf:v:34:y:2016:i:5:id:358-2015-CJFS Template-Type: ReDIF-Article 1.0 Author-Name: Ayşe Karadag Author-Workplace-Name: Food Institute, TUBITAK-MAM, Kocaeli, Turkey Author-Name: Nazmiye Avci Author-Workplace-Name: Department of Food Engineering, Istanbul Technical University, Istanbul, Turkey Author-Name: Kadriye Nur Kasapoglu Author-Workplace-Name: Department of Food Engineering, Istanbul Technical University, Istanbul, Turkey Author-Name: Beraat Özçelik Author-Workplace-Name: Department of Food Engineering, Istanbul Technical University, Istanbul, Turkey Title: Effect of microwave technology on some quality parameters and sensory attributes of black tea Abstract: Although the quality of black tea mainly depends on the constituents and conditions of raw material, the manufacturing process also plays a significant role in obtaining high quality tea products. In this study, microwave technology is used for black tea production in withering and drying steps to increase its quality characteristics. Total polyphenols, theaflavin (TF), total thearubigins (TR), liquor brightness, and total colour were measured by spectrophotometric methods. Total antioxidant activity was determined by the DPPH method. Microwaved black teas showed higher amounts of quality constituents with similar phenolic contents and antioxidant activities compared to commercial Turkish teas. The plucking season was also found to have an effect on these constituents of black teas. Generally, microvawed black teas have higher spectrophotometric brightness and lower total colour values. The analytical and sensory results showed that using a microwave dryer during the black tea process is highly acceptable in respect to these quality parameters when compared with other commercial black teas obtained from the markets in Turkey and other countries. Keywords: hot drink, microwave drying, polyphenols, antioxidant activity, quality characteristics, sensory analysis Journal: Czech Journal of Food Sciences Pages: 397-405 Volume: 34 Issue: 5 Year: 2016 DOI: 10.17221/5/2016-CJFS File-URL: http://cjfs.agriculturejournals.cz/doi/10.17221/5/2016-CJFS.html File-Format: text/html X-File-Ref: http://agriculturejournals.cz/RePEc/caa/references/cjf-201605-0003.txt Handle: RePEc:caa:jnlcjf:v:34:y:2016:i:5:id:5-2016-CJFS Template-Type: ReDIF-Article 1.0 Author-Name: Xin Liu Author-Workplace-Name: School of Medicine and Pharmacy, Ocean University of China, Qingdao, P.R. China Author-Workplace-Name: Biology Institute of Shandong Academy of Sciences/Key Laboratory for Biosensors of Shandong Province, Jinan, P.R. China Author-Name: Bin Liu Author-Workplace-Name: School of Medicine and Pharmacy, Ocean University of China, Qingdao, P.R. China Author-Name: Xiao-Lei Wei Author-Workplace-Name: School of Medicine and Pharmacy, Ocean University of China, Qingdao, P.R. China Author-Name: Zhen-Liang Sun Author-Workplace-Name: Fengxian Hospital affiliated to Southern Medical University, Shanghai, P.R. China Author-Name: Chang-Yun Wang Author-Workplace-Name: School of Medicine and Pharmacy, Ocean University of China, Qingdao, P.R. China Title: Extraction, fractionation, and chemical characterisation of fucoidans from the brown seaweed Sargassum pallidum Abstract: The fucoidans were obtained by extraction with water and gradient precipitation with different concentrations of ethanol. The main structural characterisations and bioactivities were achieved. Four fractions of water-soluble crude fucoidans with different molecular weights - SPC60, SPC70, SPH60, SPH70 - were extracted from S. pallidum collected from the Yellow Sea, China, using cold water and hot water extraction, and fractional precipitation with gradient concentrations of ethanol. Chemical analysis demonstrated that all of these fucoidan fractions consisted of fucose, rhamnose, xylose, mannose, glucose, and galactose with different monosaccharide mole ratios. Fractions SPC60, SPC70, and SPH70 showed moderate cytotoxic activity against P388 murine leukaemia cells. Fucoidan is a kind of bioactive polysaccharide from the brown algae. This study provides a fast and feasible method to obtain fucoidans from S. pallidum, which can be used as pharmaceutical material and functional food. Keywords: brown seaweed, Sargassum pallidum, fucoidan, extraction, cytotoxic activity Journal: Czech Journal of Food Sciences Pages: 406-413 Volume: 34 Issue: 5 Year: 2016 DOI: 10.17221/322/2015-CJFS File-URL: http://cjfs.agriculturejournals.cz/doi/10.17221/322/2015-CJFS.html File-Format: text/html X-File-Ref: http://agriculturejournals.cz/RePEc/caa/references/cjf-201605-0004.txt Handle: RePEc:caa:jnlcjf:v:34:y:2016:i:5:id:322-2015-CJFS Template-Type: ReDIF-Article 1.0 Author-Name: Zhiqiang WANG Author-Workplace-Name: Department of Food Science and Nutrition Author-Workplace-Name: Institute of Korea Nutrition Research, Hallym University, Chuncheon, Gangwon-do, South Korea Author-Name: Seung Hwan HWANG Author-Workplace-Name: Department of Food Science and Nutrition Author-Workplace-Name: Institute of Korea Nutrition Research, Hallym University, Chuncheon, Gangwon-do, South Korea Author-Name: Soon Sung LIM Author-Workplace-Name: Department of Food Science and Nutrition Author-Workplace-Name: Institute of Natural Medicine Author-Workplace-Name: Institute of Korea Nutrition Research, Hallym University, Chuncheon, Gangwon-do, South Korea Title: Effect of novel synthesised policosanyl phenolates on lipid oxidation Abstract: Lipophilic derivatisation of phenolic acids could greatly improve their antioxidant activities and solubility in hydrophobic environments, broadening their applications in food, pharmaceutical, and cosmetic industries. In this study, we conducted enzymatic lipophilisation of eight phenolates with policosanols. Vinyl phenolates were used as intermediates to improve the efficiency of enzymatic lipophilisation; and the yields of policosanyl phenolates were in the range of 1.32-20.58%. The antioxidant activities of the resulting phenolipids were compared using 2,2'-azino-bis(3-ethylbenzothiazoline-6-sulphonic acid) (ABTS) assay and linoleic acid peroxidation ferric thiocyanate assay. The synthesised policosanyl phenolates showed lower ABTS radical scavenging capacities (IC50s > 15 mM); whereas they showed high lipid peroxidation inhibitory activities (IC50s of peroxidation value < 0.25 mM). The lipid oxidation inhibitory activities of policosanol phenolates were further evaluated using the total oxidation value in a linoleic acid model system and the thiobarbituric acid reactive substances value in a cooked pork model system. Finally, policosanyl 4-hydroxybenzoate, policosanyl syringate, and policosanyl 4-hydroxyphenylacetate showed the highest inhibition effects on lipid oxidation and a potential for use as lipid antioxidants. Keywords: Novozyme 435, lipophilisation, policosanols, phenolic acids, antioxidan Journal: Czech Journal of Food Sciences Pages: 414-421 Volume: 34 Issue: 5 Year: 2016 DOI: 10.17221/530/2015-CJFS File-URL: http://cjfs.agriculturejournals.cz/doi/10.17221/530/2015-CJFS.html File-Format: text/html X-File-Ref: http://agriculturejournals.cz/RePEc/caa/references/cjf-201605-0005.txt Handle: RePEc:caa:jnlcjf:v:34:y:2016:i:5:id:530-2015-CJFS Template-Type: ReDIF-Article 1.0 Author-Name: Petra Vičarová Author-Workplace-Name: Department of Chemistry and Biochemistry, Faculty of AgriSciences, Mendel University in Brno, Brno, Czech Republic Author-Name: Hana Dočekalová Author-Workplace-Name: Department of Chemistry and Biochemistry, Faculty of AgriSciences, Mendel University in Brno, Brno, Czech Republic Author-Name: Andrea Ridošková Author-Workplace-Name: Department of Chemistry and Biochemistry, Faculty of AgriSciences, Mendel University in Brno, Brno, Czech Republic Author-Name: Pavlina Pelcová Author-Workplace-Name: Department of Chemistry and Biochemistry, Faculty of AgriSciences, Mendel University in Brno, Brno, Czech Republic Title: Heavy metals in the common carp (Cyprinus carpio L.) from three reservoirs in the Czech Republic Abstract: Toxic metals (cadmium, lead, and mercury) in the tissues of common carp fished from three reservoirs (Pilská, Domaninský, and Matějovský) in the Bohemian-Moravian Highlands were measured in the period from April 2013 to September 2014 and the risk of consuming the fish from these localities was evaluated. During this project 25 fish specimens from each locality were analysed. The concentration of metals in muscle tissue and liver was determined by atomic absorption spectrometry. A variation in the content of heavy metals in fish samples and fish tissues was demonstrated and discussed. Higher concentrations of cadmium in the fish tissue were found in 50 samples of carp liver. Because the fish liver is not commonly consumed, common carp from the Moravian-Moravian Highlands does not pose any health risk for consumers. Concentrations of the other monitored toxic metals in fish tissue were low and were complying with the maximum residue limit in all cases. Keywords: atomic absorption spectrometry, cadmium, fish, lead, mercury Journal: Czech Journal of Food Sciences Pages: 422-428 Volume: 34 Issue: 5 Year: 2016 DOI: 10.17221/100/2016-CJFS File-URL: http://cjfs.agriculturejournals.cz/doi/10.17221/100/2016-CJFS.html File-Format: text/html X-File-Ref: http://agriculturejournals.cz/RePEc/caa/references/cjf-201605-0006.txt Handle: RePEc:caa:jnlcjf:v:34:y:2016:i:5:id:100-2016-CJFS Template-Type: ReDIF-Article 1.0 Author-Name: Wei Yang Author-Workplace-Name: College of Life Sciences, China Jiliang University, Hangzhou, P.R. China Author-Name: Jie Zhu Author-Workplace-Name: College of Life Sciences, China Jiliang University, Hangzhou, P.R. China Author-Name: Ming-Qi Liu Author-Workplace-Name: College of Life Sciences, China Jiliang University, Hangzhou, P.R. China Author-Name: Xian-Jun Dai Author-Workplace-Name: College of Life Sciences, China Jiliang University, Hangzhou, P.R. China Title: Enzyme-linked immunosorbent assay for simultaneous detection of two fungicides kresoxim-methyl and trifloxystrobin in oranges Abstract: To assemble an indirect competitive enzyme-linked immunosorbent assay (ELISA) for estimating two strobilurin fungicides at the same time, the hapten was synthesised which contained the common active group, (E)-2-(2-bromo-phenyl)-2-(methoxyimino) acetic acid methyl ester (OEBr) in kresoxim-methyl and trifloxystrobin. The immunogen and coating antigen were respectively prepared through conjugating the above-mentioned hapten with BSA and OVA by the mixed anhydride and activated ester methods, and polyclonal antibodies were produced by immunised rabbits. An enzyme-linked immunosorbent assay was developed for simultaneous detection of kresoxim-methyl and trifloxystrobin. In ELISA, the antiserum showed high affinity and sensitivity to kresoxim-methyl and trifloxystrobin, and their IC50 value and detection limit (expressed as IC10) were 14.7 and 0.0044 µg/ml, respectively, for kresoxim-methyl, and 22.9 and 0.014 µg/ml, respectively for trifloxystrobin. The cross-reaction rate was below 0.1% for other strobilurin fungicides. Recovery study of ELISA from spiked samples of homogenised peeled oranges (final concentrations of 100, 10, and 1 µg/ml) resulted in recovery levels in the range of 82-104%. Keywords: kresoxim-methyl, trifloxystrobin, polyclonal antibody, ELISA, recovery rate Journal: Czech Journal of Food Sciences Pages: 429-438 Volume: 34 Issue: 5 Year: 2016 DOI: 10.17221/275/2015-CJFS File-URL: http://cjfs.agriculturejournals.cz/doi/10.17221/275/2015-CJFS.html File-Format: text/html X-File-Ref: http://agriculturejournals.cz/RePEc/caa/references/cjf-201605-0007.txt Handle: RePEc:caa:jnlcjf:v:34:y:2016:i:5:id:275-2015-CJFS Template-Type: ReDIF-Article 1.0 Author-Name: Josef Balík Author-Workplace-Name: Mendel University in Brno, Faculty of Horticulture, Lednice, Czech Republic Author-Name: Pavel Híc Author-Workplace-Name: Mendel University in Brno, Faculty of Horticulture, Lednice, Czech Republic Author-Name: Jana Kulichová Author-Workplace-Name: Mendel University in Brno, Faculty of Horticulture, Lednice, Czech Republic Author-Name: Pavla Novotná Author-Workplace-Name: Food Research Institute Prague, Prague, Czech Republic Author-Name: Jan Tříska Author-Workplace-Name: Global Change Research Centre, Czech Academy of Sciences, České Budějovice, Czech Republic$2 Author-Name: Naděžda Vrchotová Author-Workplace-Name: Global Change Research Centre, Czech Academy of Sciences, České Budějovice, Czech Republic$2 Author-Name: Jan Strohalm Author-Workplace-Name: Food Research Institute Prague, Prague, Czech Republic Author-Name: Milan Houška Author-Workplace-Name: Food Research Institute Prague, Prague, Czech Republic Title: Wines with increased lignan content by the addition of lignan extracts Abstract: Red and white wines [Grüner Veltliner white wine and Blue Limberger (Blaufränkisch) red wine (vintage 2013)] were enriched with lignan hydroxymatairesinol originated from spruce knots. These spruce knots with removed resin were extracted with ethyl alcohol of agricultural origin. Ethanol extracts of lignans were then used to enrich wine sorts. Enriched wines were stored for 13 months. At 2, 6, and 13 months, samples were taken and subjected to a variety of analyses and sensory evaluations. Analyses included 7-hydroxymatairesinol and alpha-conidendrin lignan content, antioxidant activity (as determined by FRAP), total polyphenols, and sensory evaluation. The obtained data were evaluated using the analysis of variance to determine which factors e.g. wine type, quantity of added lignan extracts, additional sugar, method of preservation, and storage time had the most significant influence on lignan content, antioxidant activity and polyphenol content. In all cases the lignan content in the wines was significantly influenced by the addition of lignan extracts. After one year of storage, lignan contents changed only moderately and added lignans were stable in stored wines. Total polyphenol content in wines and the antioxidant activity of wines were significantly influenced by the type of wine (i.e., red or white). The presented method of wine enrichment with lignans opens the door for the production of extra quality wines. Keywords: enrichment of white and red wines, 7-hydroxymatairesinol, alpha-conidendrin, antioxidant activity, total polyphenol content, sensory evaluation Journal: Czech Journal of Food Sciences Pages: 439-444 Volume: 34 Issue: 5 Year: 2016 DOI: 10.17221/575/2015-CJFS File-URL: http://cjfs.agriculturejournals.cz/doi/10.17221/575/2015-CJFS.html File-Format: text/html X-File-Ref: http://agriculturejournals.cz/RePEc/caa/references/cjf-201605-0008.txt Handle: RePEc:caa:jnlcjf:v:34:y:2016:i:5:id:575-2015-CJFS Template-Type: ReDIF-Article 1.0 Author-Name: Roberto J. Ceruti Author-Workplace-Name: Instituto de Desarrollo Tecnológico para la Industria Química, Consejo Nacional de Investigaciones Científicas y Técnicas - Universidad Nacional del Litoral, Santa Fe, Argentina Author-Name: María B. Pirola Author-Workplace-Name: Instituto Nacional de Tecnología Industrial (INTI - Lácteos) Rafaela, Argentina Author-Name: Elisabet Ramos Author-Workplace-Name: Instituto Nacional de Tecnología Industrial (INTI - Lácteos) Rafaela, Argentina Author-Name: Laura Robert Author-Workplace-Name: Instituto Nacional de Tecnología Industrial (INTI - Lácteos) Rafaela, Argentina Author-Name: Amelia C. Rubiolo Author-Workplace-Name: Instituto de Desarrollo Tecnológico para la Industria Química, Consejo Nacional de Investigaciones Científicas y Técnicas - Universidad Nacional del Litoral, Santa Fe, Argentina Author-Name: Guillermo A. Sihufe Author-Workplace-Name: Instituto de Desarrollo Tecnológico para la Industria Química, Consejo Nacional de Investigaciones Científicas y Técnicas - Universidad Nacional del Litoral, Santa Fe, Argentina Title: Use of an exogenous carboxypeptidase to accelerate proteolysis in Reggianito cheese Abstract: The effect of an exogenous commercial carboxypeptidase on the proteolysis of Reggianito cheese was evaluated. Cheeses were manufactured using 4 concentrations of enzyme: 0, 5, 10, and 20 g/100 l milk. Cheese samples were analysed at 0, 60, 90, 120, 150, 180, and 210 days of ripening. Nitrogen content values increased during ripening, but no clear effect due to the enzyme addition was observed. A profound degradation of β-casein was observed during the first 2 months of ripening in cheeses with the highest rates of enzyme addition. An increase of amino acid concentrations was clearly observed in some cheeses manufactured with exogenous enzymes compared with control cheeses at the same ripening time. However, the principal component analysis showed that experimental cheeses had a slight increase in the rate of formation and/or degradation of proteolysis products. Our results represent an important contribution to select new alternatives for enzyme addition during the manufacture of hard cheese. Keywords: Reggianito, cheese, proteolysis, ripening, exogenous enzymes Journal: Czech Journal of Food Sciences Pages: 445-455 Volume: 34 Issue: 5 Year: 2016 DOI: 10.17221/567/2015-CJFS File-URL: http://cjfs.agriculturejournals.cz/doi/10.17221/567/2015-CJFS.html File-Format: text/html X-File-Ref: http://agriculturejournals.cz/RePEc/caa/references/cjf-201605-0009.txt Handle: RePEc:caa:jnlcjf:v:34:y:2016:i:5:id:567-2015-CJFS Template-Type: ReDIF-Article 1.0 Author-Name: Alessandra Del Caro Author-Workplace-Name: Dipartimento di Agraria, University of Sassari, Sassari, Italy Author-Name: Costantino Fadda Author-Workplace-Name: Dipartimento di Agraria, University of Sassari, Sassari, Italy Author-Name: Anna Maria Sanguinetti Author-Workplace-Name: Dipartimento di Agraria, University of Sassari, Sassari, Italy Author-Name: Maria Giovanna Carboni Author-Workplace-Name: F.lli Pinna Industria Casearia S.p.A., Thiesi, Italy Author-Name: Giuliano Pinna Author-Workplace-Name: F.lli Pinna Industria Casearia S.p.A., Thiesi, Italy Author-Name: Tormod Naes Author-Workplace-Name: University of Copenhagen, Department of Food Science, Copenhagen, Denmark Author-Workplace-Name: Nofima Food, Ås, Norway Author-Name: Elena Menichelli Author-Workplace-Name: Nofima Food, Ås, Norway Author-Name: Antonio Piga Author-Workplace-Name: Dipartimento di Agraria, University of Sassari, Sassari, Italy Title: Influence of technology and ripening on textural and sensory properties of vacuum packaged ewe's cheese Abstract: The effect of curd cooking temperature (40 and 42°C), pressing, and ripening on textural and sensory properties of vacuum packaged semi-cooked ewe's milk cheese was studied. Chemical and microbiological analyses, colour, texture, and sensory characteristics were determined. Curd cooking temperature and pressing influenced aw, moisture and salt-in-moisture content. Texture parameters were partially modified by pressing. On the contrary, cooking temperature resulted mainly in changes of cheese colour. Storage time was the most important factor in changing cheese characteristics, including sensory characteristics, whereas an increase of bitter aftertaste was observed during storage, likely due to packaging in a plastic pouch. Keywords: texture, sensory characteristics, ewe's milk cheese, storage, vacuum packaging Journal: Czech Journal of Food Sciences Pages: 456-462 Volume: 34 Issue: 5 Year: 2016 DOI: 10.17221/32/2016-CJFS File-URL: http://cjfs.agriculturejournals.cz/doi/10.17221/32/2016-CJFS.html File-Format: text/html X-File-Ref: http://agriculturejournals.cz/RePEc/caa/references/cjf-201605-0010.txt Handle: RePEc:caa:jnlcjf:v:34:y:2016:i:5:id:32-2016-CJFS Template-Type: ReDIF-Article 1.0 Author-Name: Jan Skočilas Author-Workplace-Name: Department of Process Engineering, Faculty of Mechanical Engineering, Czech Technical University in Prague, Prague, Czech Republic Author-Name: Stanislav Solnař Author-Workplace-Name: Department of Process Engineering, Faculty of Mechanical Engineering, Czech Technical University in Prague, Prague, Czech Republic Author-Name: Magzhan Aidossuly Author-Workplace-Name: Department of Process Engineering, Faculty of Mechanical Engineering, Czech Technical University in Prague, Prague, Czech Republic Title: Analysis of cube sugar drying in a convective dryer Abstract: The article deals with determination of drying curves for the convective drying of cube sugar. The results of the experiment are compared with simple CFD model and literature data. Drying process is described by simple and complex mathematical models. The effective diffusion coefficient and mass transfer coefficient were identified from data. The repeated measurements were performed in a convective dryer for the initial 3% moisture content of sugar and for three temperatures (50, 65, and 80°C) and two velocities (1 and 1.5 m/s) of drying air. For one cube the CFD 2D model was created in the ANSYS software and the velocity and temperature fields were simulated. Keywords: water evaporation, sugar product, convection, diffusion, CFD Journal: Czech Journal of Food Sciences Pages: 463-468 Volume: 34 Issue: 5 Year: 2016 DOI: 10.17221/587/2015-CJFS File-URL: http://cjfs.agriculturejournals.cz/doi/10.17221/587/2015-CJFS.html File-Format: text/html X-File-Ref: http://agriculturejournals.cz/RePEc/caa/references/cjf-201605-0011.txt Handle: RePEc:caa:jnlcjf:v:34:y:2016:i:5:id:587-2015-CJFS