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Professor Jerzy Balejko since 2004 has been Head of the Department of Food Process Engineering, Faculty of Food Sciences and Fisheries, West Pomeranian University of Technology Szczecin. Since 1980 is an active academic teacher, promoted two doctors and more than thirty engineers and masters. Scientific degrees of PhD and DSc received in Agricultural University in Szczecin. In 2014 for his scientific achievements, the academic title of Professor was awarded to him by the President of Poland. Professor Balejko published two books, many book chapters and more than 230 papers on his ongoing research work in peer-reviewed international journals and conference proceedings. He is the author of numerous national and international patents.
His research interests are related to food rheology, mechanization and automation of food processing and modelling rheological characteristics of food using artificial neural networks. The kinetics of heat and mass transfer in foods. The diffusion in food. Applying of the hydrodynamic stream in the technology of food. Automation of food processing. Development of curing smoke generator with the fluidized bed (patented) and recirculating curing smoke chambers. The rheology of foodstuffs. Artificial neural networks (ANN) as a tool to predict the rheological properties of food. The computer simulation of rheological behavior of foodstuffs. The development of a dynamic method of determining rheological characteristics of visco-elastic materials. Construction and design of rheometers which allows to set up rheological characteristics of given foodstuff through computing its modulus of elasticity and viscosity determining the energy status of a material concerned by estimating its accumulated, dissipated and reproduced energy (a total of 20 parameters with a single measurement). The devices that enables monitoring and detailed mathematical description of dynamic changes in all rheological parameters of material under study and the complete analysis of its thermodynamic status in range of small and large deformations.
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