Materialele Conferinței Vol. I

TECHNICAL UNIVERSITY OF MOLDOVA
Ministry of Education of the Republic of MOLDOVA

Ministry of Agriculture and Food Industry of MOLDOVA
National Audit Centre of Alcoholic Products
Agricultural Technical Institute MECAGRO of A.S. M.
Scientific-Practical Institute of Horticulture and Food
Technologies of A.S. M
PROCEEDINGS
of the International Conference
MODERN TECHNOLOGIES,
IN THE FOOD INDUSTRY-2012
MTFI 2012
Volume I
1-3 November, 2012

Chiinu (Republic of Moldova)
CZU 664 (082)
The authors are responsible for the content of the work and
their wording
Descrierea CIP a Camerei Naionale a Crii
PROCEEDINGS of the International Conference MODERN

TECHNOLOGIES, IN THE FOOD INDUSTRY-2012 / Technical University
of Moldova, Ministry of Education of the Republic of MOLDOVA Ministry of
Agriculture and Food Industry of MOLDOVA, National Audit Centre of
Alcoholic Products, Agricultural Technical Institute MECAGRO of A.S. M.,
Scientific-Practical Institute of Horticulture and Food Technologies of A.S. M.
Ch.: Tehnica-Info, 2012. 000 p.
ISBN , copies
CZU 664 (082)
ISBN authors
Modern Technologies, in the Food Industry-2012 3
INTERNATIONAL SCIENTIFIC COMMITTEE
BOSTAN Ion
Technical University of Moldova, Chiinu, Moldova,
ALEXE Petru
University "Dunrea de Jos", Galai, Romnia
BANU Constantin
BURDO Oleg
National Academy of Food Technologies of Odessa, Ukraine
FNARU Adriana
University of Bacu, Romania
GAINA Boris
Academy of Sciences of Moldova, Chiinu, Moldova
GORIN Alexandr
National University of Economics and Trade of Donetsk "Tugan-
Baranovski", Ukraine
GUTT Sonia
University "Stefan cel Mare" Suceava, Romnia
KARPILENKO Ghennadii
State University of Food Technologies in Moscow, the Russian Federation
MALEJIC Ivan
National University of Food Technologies in Kiev, Ukraine
MARECHAL Pierre-Andr
Universit de Bourgogne, Dijon, France
NICOLAU Anca
OPOPOL Nicolae
State University of Medicine and Pharmacy "N.Testimitanu", Moldova
POTAPOV Vladimir
State University of Food and Trade in Harikov
APOVALENCO Oleg
National University of Food Technologies in Kiev, Ukraine
STEFANOV Stefan
University of Food Technologies, Plovdiv, Bulgaria
TATAROV Pavel
Technical University of Moldova, Chiinu, Moldova
TURTOI Maria
University "Alma-Mater", Sibiu, Romnia
4 Modern Technologies, in the Food Industry-2012
ORGANISING COMMITTEE
BALAN Evghenii, univ. prof.,dr.

BLNU Anatol, univ. prof., dr.
BERNIC Mircea, associate prof., dr.
CARTOFEANU Vasile, associate prof., dr.
CIUMAC Jorj, associate , prof., dr.
DESEATNICOV Olga, associate prof., dr.
GHENDOV-MOANU Aliona, associate prof., dr.
MACARI Artur, associate, prof., dr.
MAMALIGA Vasile, associate prof., dr.
MUSTEA Grigore, associate prof., dr.
REITCA Vladislav, associate prof., dr.
SANDULACHI Elizaveta, associate prof., dr.
STURZA Rodica, univ. prof., dr.
TARAN Nicolae, univ. prof., dr.
VEREJAN Ana, associate prof., dr.
CONFERENCE THEMES:
1. Modern Processes and Equipment in the Food Industry
2. Food Technology
3. Chemistry and Microbiology of Food
4. Economics and Management in the Food Industry

CONTENTS
OUR SPONSORS 9
Section I
Modern Processes and Equipment in the Food Industry
1. Angelov K., Mihaylov I. Investigation on the influence of the
temperature on the resistance of PET-bottles to pressure ............................ 16
2. Antropova L., Gladkaya A., Datkov V. Research of the process of
potato washing by means of vibration ......................................................... 21
3. Blan I., Bernic M., apovalenco O., et al. The study of the premix
dosing in the fortification process of wheat flour......................................... 27
4. Bernic M., Lupaco A., apovalenco O., et al. Internal heat source
pulsed supply for oil crops drying ............................................................... 31
5. Bernic M., Bantea-Zagareanu V., Marusic C., et al. Influence of
mixers parameters on dough kneading process ........................................... 37
6. Biletsky E., Semeniuk D. Method of determining of dissipation energy
during the movement of bingham fluid ........................................................ 40
7. Bologa M., Vrabie E. Electrophysical whey processing ............................. 45
8. Dodon A., Lupaco A., islinschii N., et al. Optimization of grain
drying processes under reduce energy consumption .................................... 54
9. Dumitra P., Bologa M., Cuciuc T., et al. Cavitation technologies for
the food industry ......................................................................................... 60
10. Ganea G., Broovan R. Performant pneumatic press ................................ 66
11. Gaponyuk I., Bulyandra A. Expediency of using the worked out agent
of the drying ............................................................................................... 71
12. Gaponyuk I., Shapovalenko O. Technology performance management
to separations wet grain-mixs ..................................................................... 77
13. Ghendov-Moanu A., Boetean O., Dicusar G., et al. Fruits of Aronia
Melanocarpa (michx.) Elliot as object of drying ......................................... 83
14. Gorin A., Demin M. Using non gas analyzer method about diagnosing
of leakage of the refrigerating agent from refrigerating system of the
household refrigerator nrd - dh -239..................................................... 88
15. Gospodinov D., Hadjiiski V., Stefanov S. Studying of the compression
resistance of the corrugated paperboard package ....................................... 93
16. Ivanov L., Pisarenco V., Cartofeanu V., et al. Heat exchange in a thin
channel ....................................................................................................... 99
17. Ivanov L., Bernic M., Ciobanu E. The calculation of the temperature
distribution in product for thermal processing using the traveling waves
of microwave field ...................................................................................... 103
18. Ivashenko N., Bulyandra A., Bernic M. Kinetics of low temperature
beet pulp drying .......................................................................................... 107
19. Karnauk V. About the usage of helio-systems in heat supply systems on
food manufacturing facilities ...................................................................... 112
20. uleva L., Lupasco A., Stoicev P., et al. Finite element mathematical
model for complex structure fruits on an example of mulberry fruit ............ 115
6 MTFI-2012
21. Lasheva V., amburov M., Bencheva S. Use of chitosan in the

composition of paper packaging ................................................................. 117
22. Luchian M., Stefanov S., Litovchenko I., et al. Modeling of mixing
bread dough process using computational techniques ................................. 123
23. Lungu C., Pricop E. Mechanical effects of power ultrasounds in food
processing a review ................................................................................. 129
24. Melenciuc M., Stoicev P., Lupaco A., et al. Resonance technologies
not just destroy but creates to (bibliographic study) .................................... 135
25. Melenciuc M., Stoicev P., Lupaco A. Apication of resonace effects in
food industry............................................................................................... 141
26. Nechita P., Stanciu C., Florea T., et al. The influence of the structural
properties of cellulose filtering composites on the contaminants retention
in alimentary liquids ................................................................................... 144
27. Poperechnyj A., Borovkov S., Didenko M. Background of vibration
exposure influence on the extraction process in the system of solid
liquid ........................................................................................................ 150
28. Poperechnyj A., Jdanov I., Shulyga A. Drying in vibroboiling layer - a
promising method of sunflower seeds dehydration ...................................... 154
29. Poperechnyj A., Kornijchuk V., Kalarash A. Liquid materials drying
in the dryer of pseodoliquified layer with an inert carrier ........................... 160
30. Potapov V., Petrenko E., Shevchenko S. Modeling of deep-frying
culinary products ........................................................................................ 164
31. Radionenko V., Kochetov V. Possibility of usage of selective
membranes for vegetable products storage ................................................. 168
32. Rotari E., Lupaco A., Bernic M., et al. The analisis of the burdock
roots drying process with high frequency waves.......................................... 171
33. Schrempf B. ATP agreement. Refrigeration and foodstuffs energy
consumption ............................................................................................... 175
34. Sliusarenco V. Oil presses from oilseeds.................................................... 179
35. Stanciu C., Nechita P. Air permeability of food packaging papers ............. 184
36. Stoica M., Filimon V., Alexe P., et al. High hydrostatic pressure and
pulsed electric fields. An overview .............................................................. 187
37. Taneva D., Prokopov T., Balev D., et al. Investigation of working
environment parameters in meat processing ............................................... 190
38. islinscaia N., Bernic M., Lupaco A., et al. Simulation of the drying
process with the optimization of energy ...................................................... 195
39. Zavialov V., Malejic I., Bodrov V., et al. Principles of vibroextraction
and prospects of its application in food production industry ....................... 199
Section II
Food Technology
1. Antropova L., Gladkaya A., Datkov V. Research of the process of
potato washing by means of vibration ......................................................... 206
2. Baeva M., Milkova-Tomova I., Gogova T., et al. Preparation of sponge
cakes with flour of topinambur tubers ......................................................... 212
3. Baeva M., Gogova T., Milkova-Tomova I., et al.. Physical and sensory
characteristics of sponge cakes containing an additive of cacao husks ........ 218
MTFI-2012 7
4. Balan V., Graur I., Balan G. Sonic treatment of beer wort stabilized
with silicagel .............................................................................................. 224
5. Balanu A., Cohanovscaia S. The analyze of mineral composition in
the grapes and wines .................................................................................. 230
6. Balanu A., Scutaru A, Copceanu S. Combined alcoholic
fermentation of grape must ......................................................................... 233
7. Baychenko L., Baychenko A., Aret V. Optimization of the recipe and
determine the price of the prophylactic nectar using fuzzy sets .................... 239
8. Brc A., Gaceu L., Paladi D. Nutrition labeling and claims: concerns
and challenges ............................................................................................ 242
9. Boetean O., Ghendov-Moanu A., rn R. Potatoes the source of
improvement the quality of bread ................................................................ 251
10. Bulgaru V. Impact of environmental factors on the viscosity of starch
solutions ..................................................................................................... 256
11. Bulgaru V, Cociug L., Dupouy E. Effect of temperature on functional
properties of starch separated from soriz (sorghum oryzoidum) .................. 262
12. Capcanari T., Popovici C., Deseatnicova O., et al. Prospects of using
grape seed oil for production of functional mayonnaise emulsions .............. 265
13. Caragia V., Nicolaeva D., Podogova M., et al. Elaboration the
technology of high concentration supercritical CO 2 -extracts using wheat
germs, and other raw plant materials.......................................................... 271
14. Chirsanova A., Reitca V., Boitean A. Implementation of quality
management systems in modern university relations business .................. 274
15. Chirsanova A., Boitean A. Possibility of using mixtures of salt and
sunflower sprouts in culinary ...................................................................... 278
16. Chochkov R., Karadzhov G. Study the influence of dry gluten upon the
quality of barley flour bread ....................................................................... 283
17. Cirnu C. L., Balan G. Sonic technology for obtaining drinking water ....... 288
18. Codin G. G., Mironeasa S., Mironeasa C. Effect of egg yolk powder
addition on rheological parameters of wheat flour dough and bread
quality ........................................................................................................ 296
19. Cohanovscaia S. The contain of organic acid is one of naturility indice
in dry wines ................................................................................................ 302
20. Cropotova J., Popel S. Heat stability and quality characteristics of the
fruit fillings used in production of local bakery products ............................ 306
21. Cropotova J., Popel S., Parshacova L., et al. An experimental study
regarding the influence of the relationship between recipe .......................... 310
22. Damian C., Leahu A., Avramiuc M., et al. Temperature effect ON
antioxidant activity of goji fruits ................................................................. 316
23. Damianova S., Tasheva S., Ergezen M., et al. Extracts from hawthorn
(crataegus orientalis pall. Ex. Bieb.) Grown in turkey for application in
cosmetic...................................................................................................... 322
24. Denkova R., Dimbareva D., Denkova Z. Obtaining probiotic
concentrates of lactobacilli of human origin ............................................... 328
25. Denkova R., Dimbareva D., Denkova Z. Probiotic properties of
lactobacillus acidophilus a2 of human origin .............................................. 334
8 MTFI-2012
26. Dima C., Gtin L., Alexe P., et al. Maximizing the Health Benefits of
Functional Foods Through Microencapsulation Techniques ....................... 340
27. Dima F, Vizireanu C, Garnai M C., et al. Nutritional and sensory
characterization of frozen peas during culinary processing ........................ 341
28. Garnai M. C., Vizireanu C., Dima F., et al. Recovery of higher
technological aspects overripe bananas ...................................................... 349
29. Gorincioi E., Sturza R., Barba A. Identification of Botanical origin of
sugar/ethanol in wine by application of nuclear magnetic resonance of
deuterium ................................................................................................... 354
30. Graur I., Balan G. Sonic activation of waterderived from aquaculture
and microbiological effect .......................................................................... 355
31. Grosu C., Boaghi E., Paladi D., et al. Prospects of using walnut oil cake
in food industry........................................................................................... 362
32. Gutium O. Nutritional value of chickpea seeds proteins............................. 366
33. Gutium O. Influence of some technological factors on digestibility in
vitro of chickpeas seeds proteins ................................................................. 370
34. Iordchescu G., Praisler M. Multivariate analysis of taste compounds
and spectroscopic properties for animal origin food products ..................... 372
35. Istrati D., Vizireanu C., Dima F., et al. Economic and technological
aspects of tenderness of adults beef through marinating ............................. 377
36. Ivanova S., Milkova-Tomova I., Krastev L. Characteristics of the
process of frying in oil bath ........................................................................ 382
37. Jenac A., Caragia V., Migalatiev O., et al. Characterization of walnut
oil extracted by supercritical CO2 ............................................................... 388
38. Kakalova M., Bekyarov G. Influence of temperature and immersion
time on migration of Cr, Mn and Fe from metal cans .................................. 393
39. Lascu C. Food safety certification the essential rule for safe foodstuffs ... 398
40. Lazarenko T., Mank V. Research of physical and chemical
characteristics of phospholipids water solution ......................................... 400
41. Leahu A., Damian C., Oroian M., et al. Correlation analysis between
some physico-chemical parameters of some fruit juices .............................. 402
42. Linda L., Caragia V., Sarandi T., et al. Areas of processing sugar corn
hybrids of foreign and moldovan selection .................................................. 408
43. Lupaco A., Rotari E., Bantea-Zagareanu V., et al. Nontraditional
addition in bakery excerpt from plant material ........................................... 413
44. Macari A., Ciumac J., Reitca V. Methods of bleaching walnut juglans
regia L ........................................................................................................ 418
45. Melnyk L., Tkachuk N., Melnyk Z. Researching antiseptic properties
of shungite when producing red beet juice .................................................. 423
46. Migalatiev O., Caragia V., Botnari O. Characterization of pumpkin
seeds oil extracted with supercritical CO2 ................................................... 427
47. Mija N., Silvia R., Leon B. Extraction and utilization of egg white
lysozyme ..................................................................................................... 434
BERHORD team is a group of independent companies acting together (in team) with the
purpose of rendering to its CLIENT the optimal service. Our Client is the enterprise that
intends to build a new production or modernize its technological process.
Berhord team includes companies from different countries, like: Moldova, Russia,
Ucraine, Azerbadjan.
From Moldova, the companies members of the Berhord team are:
- BERHORD SRL, Chisinau, Moldova, with the main activities: engineering, supply,
mounting, starting up, servicing, automation, modernization and piping of processing lines.
- Berhord A&D SRL, Chisinau, Moldova
Distributing of components for industrial automation and conveyors
- BERHORD'SMART division, Chisinau, Moldova, which is the production department of
Berhord team, with the production of industrial control system boards, automated
pasteurizers, automated tartaric treatment heat exchangers, conveyor systems and
multistage membrane filter housings
We are represented in the following industries: winemaking, canning, diary,
brewery and pharmaceutics , and since the dissolution of USSR, we are engaged in the re-
equipment and modernization of food industry businesses on the territory of CIS. During
this time we have gained widest technological, technical and commercial experience. Our
suppliers have shown themselves well as machine producers (European as a rule),
producing optimal equipment for local markets conditions with respect to the quality/price
ratio and technical specifications. Inasmuch as we are selling quite lot equipment on all our
markets, producers succeed in lowering prime costs and we, consequently, succeed in
selling the equipment at prices lower than our competitors can offer. Another important
advantage is a large storehouse of spare parts, which are used in the supplied equipment as
well as BERHORD team's technical abilities.
Our main targets are:
- Consideration of the latest achievements as regarded the required by the Client technology
- Providing the CLIENT with the best solution with respect to the quality/price ratio
- Providing the CLIENT with all stages of technology implementation and application
turnkey
Only highly skilled staff is employed within our establishment, as well as young specialists
and technical universities' gifted graduates.
BERHORD team is rendering the following types of engineering services:
Development and designing of technological systems for wine-making, brewing, dairy,
meat and canning industries
Designing of packing and bottling lines
Designing of independent units and components
Designing of tying for the transportation of liquid products, cooling and heating agents
Designing of Production Control Automated Systems (electrical and pneumatic circuits)
10 MTFI-2012
SCADA designing
Designing of cooling systems
Designing of compressed air distribution systems
Designing of automated logistic systems (production transportation) within plants and
storages
The engineering services can be rendered as within the subsequent equipment
supply as separately. The provided information can be detailed in accordance with Client
requirements starting with the usual "lay out" up to the detailed project with the
associated information.
Beside this engineering services, our company is rendering the following type of
services:
- Equipment mounting: arrangement and installation of processing lines, reservoirs,
including tanks assemblage.
- Commissioning: processing lines qualified commissioning, starting-up and leading-out to
the design capacity
- Warranty and post warranty servicing: production technical support during warranty
terms, defecting and equipment repairing services
- Production automation: arrangements of Production Control Automated Systems (of any
difficulty) and technical support
- Production modernization: old equipment modernization/updating, revision and fitting out
with up-to-date automatics
- Pipeline tying, plastic and stainless steel pipeline tying by means of argon welding
including orbital welding that guarantees 100% sanitary high pressure joint welds (that can
be applied to pharmaceutics)
- Mounting of compressed air distribution systems.
The above-mentioned services are rendered as regarded the equipment supplied by
BERHORD TEAM as for any other equipment, to the company final user of the
equipment or to the equipment supplier (mounting, installation and starting contracts).
Because we are producing high quality equipment with respect to the
Corresponding International Standards' requirements, we have succeeded in becoming one
of the first producers of high-quality equipment in our country thus worldwide leaders in
food industry and industrial automation have shown interest in our activity, supporting us
within the implementation of high technologies in our machines.
Commercial Bank Moldindconbank JSC is one of the eldest and biggest bank from
Moldova. The Bank began its activity on the 1st of July 1959 as a branch of the Stroibank
from USSR, the basic duties of which were the financing of constructions of industrial
objects, of energetic complex of enterprises, transport trunk roads.
On the 25th of October 1991, according to the decision of the Constituent Assembly,
the bank had been reorganized into the Joint Stock Commercial Bank for Industry and
Construction - CB Moldindconbank JSC. The reorganization represented not only the
change of denomination and of the organizing-juridical structure, but and the significant
increase of the rendered services for the purpose to transform the bank into a universal
financial institution.
From the new history of the bank, we need to mention the last years. This period
may be named the most productive and successful period for the CB Moldindconbank
JSC, which had clearly defined a strategy of development, formed a professional team of
managers and, what is the most important, increased the number of faithful bank costumers.
During this period, the Bank was awarded different nominalizations and titles from the side
of national and European organizations and magazines. Hereby, during the years 2003,
2004, 2006, 2007 the Bank was awarded the title of The best taxpayer of the year. In the
same time, during the years 2003 and 2004, the European Bank of Reconstruction and
Development nominated the bank as being the most active bank from the Republic of
Moldova within the Trade Facilitation Program. In the year 2005 the Bank was awarded the
title of The best Bank from Moldova by the magazine The Banker. In the year 2006,
the magazine Global Finance offered to the title of the best bank from Moldova in the
category of the best bank on the market from the Central and East Europe.
Today the CB Moldindconbank JSC is one of the biggest bank from the Republic
of Moldova with an infrastructure well developed and with a high reputation on the
international financial market. At the moment, the bank renders the entire range of banking
services by means of its network of subdivisions on the territory of Moldova. The bank
keeps correspondence relations with the world level banks, and in the same time
collaborates with such international financial institutions as International Financial
Corporation, World Bank, and other funds of international development, which allow the
bank to attract long term financial resources.
For the future, the CB Moldindconbank JSC shall continue the direction of
development as an universal bank, offering to the customers corporative products (inclusive
crediting of little and medium business) and the direction of retail. The prior strategy of the
bank in the conditions of the current year shall be the maintaining of a satisfactory level of
liquidity, increase of its presence on the market and promotion of new products designated
for little and medium business as well as for physical persons.
Company Condiviv-Impex was founded in 1998. The

company is continuously developing, expanding the range of
products and services, assimilating new sectors of the market,
increasing the production, improving the products quality,
forming a professional staff.
At the moment Condiviv-Impex is the largest producer,
importer and distributor of food ingredients, casings,
packaging, equipment for the meat plants, the margin of the
company is approximately 29% of the sector.
Today the company offers a wide range of products and services for meat plants: functional
blends, customized blends, casing and packaging, printing on the casings, natural spices
and food additives, proteins, hygienic equipment and auxiliary materials, machinery and
modern equipment.
Condiviv-Impex collaborates with various renowned manufacturers from France, USA,
Austria, Italy, Germany, UK, Netherlands, Poland, Czech Republic, Serbia, Russia,
Belarus, and represents the strategic interests of individual investors (partners) foreigners,
such as: Givaudan (Austria), Campus (Italy), Devro (Czech Republic), Nowicki (Poland),
Euroresurs (Russia), Viskase (France), Kalle Nalo (Germany) etc.
During its work Condiviv partnership established close relations with local producers of
sausages (over 140 companies).
The most recognized are: Carmez, Pegas, Aviselect (trade-mark Mezelini), Cardiax-Plus
(trade-mark Meat House), Harvit Pro, Farm Meat Processing (trade-mark Gurmand and
Deja vreau), Expoimpocom (trade-mark Lan), Soro Meteor, Valul Traian, Basarabia Nord,
Cvadrivita, Mavita, Success Victoria, Debut Sor, Alex Neosim etc.
Since November 2011 the company has two certificates Condiviv-Impex International
Importance: certificate ISO 9001:2008 - Quality Management System and SR EN ISO
22000:2005 - Food Safety Management System, which demonstrates that the company has
implemented and maintains a safety and quality, designed to strengthen relationships with
customers and partners.
Condiviv Company is a sponsor of various events, among which are Steaua Chisinau,
Award- the best student of the year (UTM), Foundation Maria Dragan, Orthodox
Church - Moldova.
QUALITY
PRODUCTS
ALL OVER
THE
COUNTRY!
MEAT HOUSE - is one of the largest producers and suppliers of meat products from the
Republic of Moldova. Since the establishment, July 2006, and until today, the most
important characteristic of ours is the product of the exceptional quality and the tendency
towards impeccable service. The purpose of the company is to first of all satisfy the
demands of consumers, who daily are becoming more and more demanding.
In order to achieve the goals and tasks set, have been involved the best specialists based on
Western practice. In June 2011, our company was verified strictly by the international
organizations and has received recognition in the form of ISO, the international system of
quality management, as well as the food safety system, which is the guarantor of quality
and naturalness of our products.
In the year 2012, successfully passes the re-review, which means the seriousness of
intentions to offer to the buyer only high quality product that corresponds to the European
standards. Namely it allows the company to maintain at the highest level.
Meat products "Meat House" are made from the best sorts of meat, cutting-edge
technological lines and according to some exclusive recipes. This is an unchangeable
principle for a high quality product. Thoroughness selection of meat and spices used by our
specialists can be compared to the choice of vines grape by winemakers.
Original taste, freshness and naturalness of the ingredients used, memorable views and
the convenience of packaging-this is what characterizes our products throughout the
history of the company.
Standards of quality "Meat House" are extremely high, even though in some cases we are
conservatives, i.e. it allows the company to evolve keeping, at the same time, the high level
of quality. For our employees, such principles as care and responsibility have absolutely
concrete sense. And the well-known adage "to cook for your family" is the most
representative approach because our relatives and friends are really consumers of
products Meat House ".
Tasting Meat House" products you will only regret that you have not tried sooner!!!
TOP PRODUCT SRL

MD 2038, Moldova, Chisinau, 99/3 Decebal Street
Tel/fax (+373 22) 559426/ 550134
Nivalli - the first brand of sausages and deli meats

in Moldova, under which the popular world and unique
recipes gathered from around the world and making the best
specialists of the meat industry.
Compounding feature - is the use of chilled premium from Moldovan suppliers,

natural spices, developed for each type of sausage "Nivalli" Centuries of experience and
technology of leading countries.
Production is located in the valley of the Dniester (Nistru Valley), where all sides
stretched the green fields, and overhead the endless blue sky and warm sun Moldovan.
Built with the European requirements for the food industry, the plant is a model of
modern meat production. The plant is 100% powered by a new high-tech equipment, issued
in Germany and Austria.
Moldovan market TM Nivalli appeared in February 2011 and presented a rich

assortment of boiled, smoked, varenokopchenyh sausages, delicatessen and meat loaf.
TM Nivalli released many new products, which have no analogues in the

Moldovan market, such as:
1) Sausage Doctor
2) Assorted Sausages
3) Sausages chicken breast
4) Pressed ham
5) Servelat VIP
6) Servelat Gold Standard
7) The range of meat delicacies BIO
TM Nivalli has a well-developed distribution network throughout the territory of

Moldova, and the qualified personnel of the company selects the optimal range for each
client.
Section I
Modern Processes and Equipment in the Food

Industry
INVESTIGATION ON THE INFLUENCE OF THE TEMPERATURE

ON THE RESISTANCE OF PET-BOTTLES TO PRESSURE
*Angelov Kalojan, Mihaylov Ivan
University for Food Technologies Plovdiv, Bulgaria
*Angelov Kalojan, kaloangelov@gmail.com
Abstract: The storage and transportation of filled PET-bottles in packing (pallets) is an important
stage in brewing. There are a variety of PET-bottles regarding to their capacity and design. In this
article it is performed an investigation on bottles with three different capacity sizes. The obtained
dependences provide opportunities for optimization in relation to material consumption and geometric
parameters of PET-bottles.
Key words: PET-bottles, storage of PET-bottles, resistance to pressure
Introduction:
In recent decades, bottles made from PET (Polyethylene terephthalate) found

exclusively wide application. They are sed for packaging of various products in the food
industry, chemical industry, and pharmaceuticals. The main factor underpinning the
massive use of PET - bottles are their advantages over other types of packaging: lightness,
unbreakability, cleanliness, flexibility of design, recyclability and economical production.
For example, a glass bottle holding 750 ml has mass of 350g to 600g, and its analogue
made of PET has a mass of 50 g, i.e. PET bottle is 7 to 12 times lighter than glass bottle
with the same capacity. The unbreakability of PET - bottles greatly increases safety, both in
production (filling, closing) and during transportation. It also increases security and safety
in the commercial and retail stores [1,3,4].
Exposition:
The subject of this article are PET bottles used in brewing. According to the Union
of Brewers, currently 37 % of beer is sold in PET bottles, 54 % in glass bottles, 2 % in cans
and 7 % bulk. The trend is towards increasing the share of PET bottles at the expense of
glass. The capacity of the used for bottling beer PET-bottles is from 0.5l to 2.5l, as
predominant share have these holding 2l and 2.5l.
One of the main trends in contemporary production of PET-bottles is their
lightening. There is a desire to reduce the material input to produce one bottle. For
example, the average weight of a PET-bottle with a capacity of 1.5l in recent years has
decreased from 46.7g to 40.2g, which is lighter by about 14%. Lightening is achieved by
thinning and change of the size and shape of certain parts of the bottle as a major focus is
on filler because there the thickness is greatest. As a result of the lightening it is achieved
significant savings of material and energy. Meanwhile, the lightened PET bottle has some
disadvantages, related with its resistance to tolerate stress [2,5].
In brewing for bottling in PET-bottles are kept in stock palletized bottles. Pallets as
a transport packaging group was made because that is suitable for mechanized loading and
unloading activities, convenient transportation, etc. In each pallet bottles are stacked in
MTFI-2012 17
layers (usually separated by cardboard panels) as the number of layers depends on the
height (volume) of the bottles and the pallet is wrapped in shrink film. Number of layers
can reach tens of bottles at a lower height of the bottle. This means that the lower layers of
bottles are under considerable pressure due to the weight of the upper layers. Due to this
pressure bottles of lower layers of the pallet are sometimes deformed. This deformation is
most often expressed in unilateral pitting on the neck of the bottle and as a result, the pallet
loses its right geometric shape (parallelepiped) and strongly inclines and often spills. The
slanting pallet leans and often wedges at the adjacent pallets. This greatly hampers loading
and transport operations and often leads to deterioration of the appearance of the bottles.
The ability of a PET-bottle to suffer downward pressure without deformation
(compressive strength) depends mainly on two factors:
1. Compressive strength of the empty bottle;
2. Stabilizing action of internal pressure of bottled beer.
As a result of the pursuit for lightening the modern PET-bottles, it is reduced their
resistance to pressure. In consequence of this it is growing the influence of the internal
pressure on the sustainability of the bottle.
The internal pressure in a full beer bottle on its turn is not constant. It depends on
many factors, but the strongest influence is the temperature of beer in the bottle.
It is known from physics that the solubility of gases in liquids decreases with
increasing of temperature. This means that at elevated temperature internal pressure in the
bottle will increase, and with decrease of temperature will decrease. Therefore, the
increased temperature should increase the compressive strength of the bottle and the
decreased temperature accordingly to reduce its resistance.
In order to establish how accurately the change in temperature affects the stability of
the pressure of a full beer PET-bottle an experimental study was conducted.
Experiments were performed with three different volume sizes of PET-bottles of
beer: 0,5; 1 and 2 liters, with each frame size there were three series of experiments. Each
series consists of 10 pieces of bottles, pre-tempered, as shown in Table. 1.
Table 1
Standard size
0,5 liters 1 liter 2 liters
Series
8,4 8,4 8,4
20 20 20
35 35 35
The selected temperatures are consistent with those in storage in brewing, which are
mostly in the range 8 35 C.
The tempered bottles of each series were subjected to downward pressure and it was
recorded the power at which they warp (soften).
The obtained resulting averages are presented in tabular form. In Fig. 1 it is shown
the stability of pressure at different temperatures of a bottle holding 0.5 liters, and in Fig. 2
and Fig. 3 are shown the compressive strengths at various temperatures of bottles with
capacity of 1 liter and 2 liters.
Assuming a "normal" temperature of 20C are calculated as a percentage increase or
a reduction of compressive strength of each of the three bottles in sizes depending on
temperature. The results are presented in Table 2.
18 MTFI-2012
Table 2
Compressive strength versus "normal" temperature 20
Dimensions of the PET- Temperature

bottle 8,4 35
0,5 liters Reduction with 6,4% Increase in 9,1%
1 liter Reduction with 4,4% Increase in 4,1%
2 liters Reduction with 20,8% Increase in 6,3%
Fig. 1. Compressive strength of a 0,5 liters PET-bottle as a function of the temperature.
Fig. 2. Compressive strength of a 1 liter PET-bottle as a function of the temperature.

MTFI-2012 19
Fig. 3. Compressive strength of a 2 liters PET-bottle as a function of the temperature.
The analysis of the values of the relative change of resistance of pressure with the
three sizes of PET-bottles to room temperature (20 C) presented in Table 2 reveals:
1. When lowering the temperature of the bottled beer it is reduced the resistance to
pressure. Upon reaching a temperature of 8,4 C, the relative resistance decreases with 4,4
20,8%, as the highest value (20,8%) is observed in PET-bottles of 2 liters.
2. When increasing the temperature of the bottled beer it is observed inverse relation
the compressive strength increases. The increase is in the range 6,3 9,1%, as the
minimum value is observed in bottles of 2 liters.
Conclusion:
1. It is determined experimentally the resistance of pressure of full beer PET-bottles.
2. It is defined the relative change of resistance of pressure of the bottles to temperature of
20 C.
3. Graphic relationships are built on the resistance of pressure depending on the
temperature of beer.
Literature:
[1] Sazdov, Ch.: Loads of packaging for food liquids from PET for carbonated products
throughout their life cycle. Magazine "Food Processing Industry", issue 11, 2011, pp.
41-44, (in Bulgarian)
[2] Sazdov, Ch.; Stefanov, S.: Testing of preforms and bottles for food liquids from PET.
Scientific conference with international participation "Food Science and Technology
2009", Plovdiv, 2009, Scientific Works of UFT, Volume LVI, part 2, pp. 307-312, (in
Bulgarian)
[3] Stefanov, S.; Hristov, H.; Kostov, G.; Stefanova, I.; Sazdov, Ch.; Arabadjieva, N. &
Stoeva, D.: Storage of packaged food products in modified atmosphere. Scientific
20 MTFI-2012
Works of Ruse University "Angel Kanchev", Chemical technology, biotechnology and

food technologies, Volume 48, series 9, ISSN 1311-3321, pp. 125-129, (in Bulgarian)
[4] Stefanov, S.; Kostov, G.; Stefanova, I; Hristov, H.; Sazdov, Ch.; Arabadjieva, N. &
Stoeva, D.: Opportunities for increasing the shelf life of certain food products by the
application of active packaging. Scientific Works of Ruse University "Angel Kanchev",
Chemical technology, biotechnology and food technologies, Volume 48, series 9, ISSN
1311-3321, pp. 154-159, (in Bulgarian)
[5] Ward, P. Next steps in PET bottle lightweighting, WRAP, 2007
RESEARCH OF THE PROCESS OF POTATO WASHING BY

MEANS OF VIBRATION
Antropova Lyudmila, *Gladkaya Alla, Datkov Vladimir
National University of Economics and Trade Donetsk, Ukraine
*Gladkaya Alla, gladkaya_alla@mail.ru
Abstract: Information on the effects of vibration, as an effective means of mechanical action on

potato tubers in the process of washing, the effects of shape and vibration parameters of a washing
machines working chamber on the effectiveness of washing process, is presented. Designs of
vibrating washing machines of continuous action have been proposed.
Keywords: vibration, the process of washing, and vegetables.
Various designs of continuous action machines are used for washing potatoes in the
food industry enterprises and in specialized shops of the catering enterprises. [1]. Analysis
of their technical characteristics showed that vibration machines are characterized by high
productivity and quality of washing, low power consumption and small size external
dimensions. Application of vibration is one of the priority directions representations for
intensification of technological processes [2].
The purpose of the work is both theoretical and experimental studies of the process
of washing potatoes with the development of continuous action machines.
At DonNUET Department of food production equipment, the authors developed a
stand for studying the process of washing with two working interchangeable chambers: a
cylindrical and W - shaped. Unbalance vibration exciters with eccentric weights are
installed in the chambers, which allowed changing the amplitude of the chambers vibration
oscillation. Frequency of the chambers oscillation was adjusted by changing rotational
velocity of the motor shaft.
To achieve the set goal, the following problems have been solved:
- Analytical determination of the velocity of movement and strength of the
interaction between the tubers in the process of washing;
- Determination of the shape the trajectory of the working chamber, the nature of
tubers movement and the quality of washing;
- Development of the machine designs for continuous washing of potatoes.
As it was shown by preliminary studies, the movement of tubers is circulating in
nature and determined by the average velocity of vibration displacement and the forces of
interaction between tubers. These forces depend on the mode of oscillations, trajectory,
frequency and amplitude of the working chamber.
Under the influence of vibrational oscillation, the tubers slide on the surface of
chamber, throw up and collide. Interaction of tubers with the vibrating surface is taken into
account by using the coefficients:
- Recovery rate of R;
- Instantaneous friction .
Viscous friction of tubers moving in the cramped conditions of the working chamber
of vibrating machinery is taken into consideration by the viscous friction coefficient K.
22 MTFI-2012
Let us represent the movement of tubers in the working chamber in the form of a
chain of discrete masses m located along the surface of the chamber cross-section and
interconnected by elastic elements of the stiffness.
The discrete masses m are effected by the forces of:
- gravity Pi=mg;

- inelastic viscous resistance mk x mk y ;
- interaction between tubers Ti-1,,;
- static pressure .
According to the method of direct separation of motions [3-5], movement of tubers
in the chamber consist of small fast movements that multiple of the period of forced
oscillations, and slow-moving circulation presented in the form:

mV i mkVi Pi sin i Ti 1,i Ti,i 1 Wi (Vi ) (1)
where: m mass of tubers;

Vi , V i Velocity and acceleration i of that tuber;
Wi (Vi ) vibrational force acting on the tuber;
Ti 1,i,Ti,i 1 forces of interaction between the tubers;
i angle of the surface area of the working chamber at the place of location
i of that tuber;
P - static pressure.
For the analytical determination of the velocity of movement and forces of
interaction between the tubers let us represented a tuber in the form of a material point
moving on a rough inclined surface.
In the relative motion the material point is affected by the forces of:

inertia m m ;
the normal reaction N of pressure on the plane of the tubers;

gravity ;
friction F.
Having obtained the equations describing the vertical and horizontal movement of
tubers in the mode of continuous throwing up, as a result of their transformations, we obtain
the average velocity of the circulation movement of tubers in the mode of continuous
throwing up.
1
Vi Vi (2)
i
MTFI-2012 23
where: Vi the average velocity i of that tuber in the absence of interaction forces;
i coefficient of weighting that takes into account non-uniformity of velocity on
certain sections.
Let us represent the average velocity Vi in the form:
1
Vi* a bi g i sin i (3)
i
1 e TP k
ci 1 cos 0 sin
A
where: bi
TP
2
k
1

k TP
i

TP c 1i 1 e TP
;

Equations (1) and (3) constitute with considering the boundary conditions
T0,1 Tn, n 1 0 a closed system from n co-relations:
gi sin i ti 1,i ti ,i 1 i ( i abi ) (4)
which have solutions:
n n
Vc i Vi* i
i 1 i 1
(5)

i 1
Ti 1,i m V j* Vc j
i 1
where: Vc the average velocity of tubers motion on the vibrating surface;

i-1,i forces of interaction between the tubers.
LEDs, which were fixed in a special enclosure at the end of the chamber wall, were
used to determine the mode of vibration of the working chamber. The luminous flux from
the LEDs passed through the hole in the casing with the diameter of 0.1 mm [6].
24 MTFI-2012
At the chamber vibrations LEDs traced the trajectory of the calculation points. The
experiment was performed at amplitudes of 0.001-0.005 m and circular frequency of the
vibrator 90-140 sec-1.
The studies have shown that the mass center of the working chamber traces a
circular trajectory in the plane of perpendicular axis of the vibration exciter. Other points of
the working chamber move along a closed curve, an ellipse, and angles of the ellipses at
different points are different.
High-speed filming has confirmed that the prevailing character of the tubers
movement is circulating in the plane of perpendicular axis of the vibration exciter.
Removal of contaminants from the surfaces of tubers occurs due to circulation
movement and effects, repetitive collisions of tubers that facilitate a uniform potatoes
processing. Feed of water from a sprinkler provides continuous removal of contaminants.
The quality of washing potatoes was assessed as a correlation between the current
ratio of tubers contamination and the initial one.
Increasing the circular frequency of oscillations of the working chamber up to 140
sec-1 provides high quality washing, and the velocity of tubers reaches 2.5 * 10-2 m/ sec,
and the force of interaction between the tubers amounts to 2.7 H, whereas the amplitude of
oscillations and the time of processing insignificantly affect the process.
On the basis of studies, the following designs of vibrating washing machines of
continuous action were offered (Figure 1 and Figure 2).
Fig1. Vibration washing machine with a cylindrical working chamber. 1 working chamber, 2 -
unbalanced vibration exciters, 3 - irrigation; 4 - unbalance, 5 - elastic suspension.
A fixed pipe is welded in the machine on the horizontal axis of the chamber, the
unbalanced vibration-exciter 2 connected through a flexible coupling to the motor machine
is located in the fixed pipe (Fig. 1). Two automatically controlled imbalances are fixed in
the exciters 4. Unbalanced weights are held by springs in a position where their eccentricity
is negligible and, therefore, the disturbing force at the start and stop of the machine is small.
This allows reducing loads on the foundation at the start and stop of the machine.
A fixed single-start screw welded to the central tube, creates a screw-shaped channel
for moving tubers, and also increases the surface of vibration effects on them.
The outer cylinder, which is the casing of the working chamber, is attached to the
frame on the ring elastic elements 5, perceiving the vibratory oscillations.
MTFI-2012 25
In the process of washing the tubers are fed into the hopper 6. Their movement
along the chamber occurs due to the continuous vibration of the casing and intakes of new
portions of the product. Removal of contaminants occurs due to intense friction of tubers on
each other, as well as on the walls of chamber and the screw channel. Contaminants are
washed away with water fed from from the sprinkler3.
The machine (Fig. 2) with a W-shaped working chamber 1, has a loading hopper 2
and an unloading outlet 3. The chamber is firmly suspended on elastic cylindrical springs 4,
which are rested on the frame 5. An unbalanced vibration-exciter with self-regulatory
imbalance is used as a drive 6 [7].
7
2
4
1

30
30 30
6
8 5
Fig. 2. Machine with a W-shaped working chamber: 1 working chamber 2, 3 loading hopper and
unloading outlet 4 - springs, 5 frame 6 - vibration exciter, 7 - sprinklers,
8 - drains for the dirty water.
The working chamber with a cross-section in the form of a circle is divided into two
divisions, in which the processes of soaking and washing tubers are executed consistently.
For this purpose, two sprinkles are provided 7, 8, and two drains to drain the dirty water.
Location of the vibration-exciter below the mass center of the chamber generates its
vibrations along the elliptical trace. The direction of vibration-exciter rotation is coincided
with the movement of tubers, which are moved by the combined effect of vibration and
backing of the potato.
When moving, the tubers overcome two ascents and descents at the angle of 30,
which is determined by the shape of a working chamber.
Presence of unbalanced exciter with the adjustable eccentricity allows changing the
amplitude of vibration oscillations. Stiffness of springs and t vibration frequency of the
working chamber can adjust the velocity of tubers movement and modes of washing
potatoes.
26 MTFI-2012
Conclusions.
1.
Intensity of the washing process is determined by velocity of and forces of the
tubers interaction.
2. Movement of tubers in the vibrating drum washing machine is of circulating
nature in the plane of perpendicular axis of the vibration exciter.
3. A mode with continuous throwing up of tubers was approved as the rational mode
of vibration displacement of potatoes in the washing process.
4. Theoretical dependencies on determination of velocity and forces of thee tubers
interaction in the process of washing can be used to develop a new vibration
machines.
Literature
1. . .
/.. , .., ..
.: , 2007. 303.
2. .. /..
, .. , ... .: , 1977. 276.
3. . .
/ . . //. .
. . 1976. 6. . 1327.
4. . .
/.. //
. , 1971. .21. . 510.
5. .. /.., ...
.: , 1964. 328 .
6. ..
/.., .., .. //
... , 2010. - 1[143], 1 .7-12.
7. ..
/ .. , .. , .. // V

05.2005. . .180 181
THE STUDY OF THE PREMIX DOSING IN THE FORTIFICATION

PROCESS OF WHEAT FLOUR
*1Blan Iurie, 1Bernic Mircea, 2apovalenco Oleg, 1Ciobanu Eugeniu, 1Guu Marin
1
Technical University of Moldova Chiinu, Moldova
2
National University of Food Technologies Kyiv, Ukraine
*Blan Iurie, iuriecereale@gmail.com
Abstract: In the present paper is examined the premix dosing in the process of wheat flour
fortification, specially is looking for productivity of the volumetric dozer, the dosage error and factors
of influence on dosing operation.
Key words: volumetric feeders, flour fortification, micronutrients.
Introduction
Process of fortification involves the addition of micronutrients in flour up to the
level that exceeds their initial content and recovers losses in the production process of flour
and preparation and cooking of food, and that is necessary for the healthy development of
the human body, and also, is safe for the body.
Given the fact that today wheat flour with other grain products are an important part
in human alimentation, the following criteria underlying wheat flour fortification are listed:
Increasing intake of micronutrients to the required level for the healthy
development of the body;
Additional cost for flour fortification must be affordable for the consumer;
Existence of test methods and control of fortification technology and fortified
products.
Flour fortification is made by adding powdered mixtures which contain
micronutrients in dosed quantities. Depending on their shape can be distinguished two types
of particle in mass of powdery products: uniform particles (spherical shaped) and irregular
(flat shapes, etc.). Mixtures of powders (such as flours and premixes) usually tend to form
flow stops [2; 8; 10].
Characteristics of powdery mixtures products which must be taken into account in
dosing processes are mainly the following:
moisture, particle size and shape;
particle size distribution;
settlement angle, flow angle and angle of natural slope;
density of the bulk material and at vibrations;
compressibility of the bulk material under pressure;
ability to fluidization and internal friction angle
effective friction angle between particles and the friction angle with wall;
flow coefficient and value the flow;
resistance of powdery product;
adhesion, abrasion, corrosivity, fragility;
dustiness, adherence, hygroscopy;
toxicity.
28 MTFI-2012
Characteristic properties of mixtures of powders, especially those that affect the

flow and density, are essential for the dosing process. Good flowing powder products will
fill the removal spaces of dispensers developing slopes and flow disturbance by
compaction, in a manner different than liquids, which readily and completely will fill the
available spaces.
Homogeneous composition of fortified flour can be obtained by meeting the
following requirements:
- raw material quality (is taken into account the period of validity of premix);
- technological equipment with high precision in operation;
- qualified personnel with experience in this area.
Homogeneity is obtained by uniform distribution of micronutrients in flour and
assumes that the concentration of micronutrients incorporated into flour is the same in each
analyzed samples of batch under examination.
Premix is incorporated into flour flow at the end of milling process or immediately
before packaging, provided adequate mixing with flour.
On the market of dispensers producers for flour fortification these equipments are
available in different versions of operating principles, dimensions and productivity. The
required number of dispensers in technological line for production of flour depends largely
on the production capacity of the mill. Volumetric dispensers are widely used in small
capacity mills and for high capacity mills are used mainly weight dispensers. Mill capacity
determines the type of dispenser and various adjustments done in its functioning (choosing
the suitable snail, toothed belt, the premix dilution recipe etc.) Once installed and adjusted,
dispenser operation matches the flour flow from mill with average dosing values and
minimal errors.
Materials and methods

Investigations were carried out at the company S.A. Combinatul de Produse
Cerealiere din Chiinu, on volumetric dispenser manufactured by Teknoloji Makina Ltd.
ti Turkey, with productivity of 20 kg/h.
According construction principles, in comparison with ponderal dispenser,
volumetric dispenser is simpler, cheaper and more reliable, but has a greater measurement
error which is influenced by density, humidity and granularity of mixture and the method of
charging of the container (drop height, degree of compaction, etc.) [9; 12].
Electronic equipment power-control allows speed adjustment of dosing motor.
Visualization of programmed speed and actual achieved speed is on a liquid crystal display.
Characteristics of premix used in flour fortification:
Manufacturer - company "Muhlenchemie", Germany
Trade name - SternVit SF 10316
Dosing rate of premix in flour - 0.160 kg / tonne flour;
Diluent - wheat starch;
Ingredients - 30 g iron fumarate and folic acid 1.4 g;
Humidity - 11.2%.
Quality parameters of diluent used for preliminary mix composition:
Product name - first quality flour of soft wheat with vitrescence of 45%;
Humidity 14,2%;
Granularity residue on a sieve with holes of 180 microns of maximum 5%
and sifting through the 140 micron sieve with at least 80%.
MTFI-2012 29
Manufacturing process characteristics of flour fortified in mill:

Mill productivity - 7 tons wheat/hour;
Extraction of high quality flour - 35%;
High quality flour flow stream - 2450 kg / hour;
Feeding dispenser premix flow - 20 kg / hour;
Required amount of premix necessary for preliminary mix composition -
0,392 kg / hour;
Required amount of diluent necessary for preliminary mix composition
19,608 kg / hour.
Experimental results
To achieve the proper process of fortification is desirable to ensure a constant flow of
premix incorporated into a constant flow of flour [1; 3; 12]. When there is no correlation
between flour flow and operation premix dispenser arise problems in the fortified flour quality.
Dosage rate of premix was checked repeatedly as a component part and essential of
good practice of quality control of technological process of flour fortification. This was
achieved by implementing a "dosage rate control" of dispenser and modified in accordance
with any change in flour flow [6; 7; 11].
Immediately after startup, for the correct functioning and setting dispenser
productivity, three rounds of tests were performed. Obtained average value is productivity
of dispenser [1; 4; 5; 12; 13].
When commissioning of dispenser was preceded as follows:
Dispenser container was fueled with preliminary mix;
Dispenser was started and checked if there is evacuation preliminary mix;
Dispenser was adjusted for a maximum flow (at snail speed 100%) and samples
were collected over 2 min;
Samples were weighed;
Preliminary mix flow was calculated;
The same test was repeated for snail speed of 80%, 60%, 40% and 20%. The
fortifier flow was calculated every time. This operation was repeated three times
for each value;
Dispenser feeding was stopped;
Used preliminary mix was recovered in container;
Obtained values are presented in Table 1
Table 1. Volumetric dispenser operation results
Snail Weight of collected preliminary Dosing flow of

Sampling mix, kg preliminary mix Dosing
rotation
time, min. error
speed
M1 M2 M3 Maver kg/min kg/h
100% 2 0,70 0,65 0,66 0,67 0,33 20 7%
80% 2 0,50 0,57 0,52 0,53 0,27 16 13%
60% 2 0,36 0,39 0,45 0,40 0,20 12 23%
40% 2 0,26 0,24 0,31 0,27 0,13 8 26%
20% 2 0,09 0,17 0,13 0,13 0,07 4 60%
30 MTFI-2012
Following research it was found, if that changes the physical characteristics of

preliminary mix the dosing flow is changing. With snail speed reduction increases
dispenser dosing error which denotes the fact that dispenser operation in productivity of
40% and 20% is inefficient and does not ensure qualitative flour fortification.
When using as a diluent Dunst the preliminary mix dosing accuracy has decreased
from 28% to 15%.
Conclusions
1. Premix batches manufactured by the same manufacturer differ in composition of
extenders which have different physicochemical properties. Therefore miller will pay
attention on verification of dispenser operation when switching from one to another
batch of premix. In this context, dispenser operation requires frequent calibration and
verification by miller, especially in case of premix density change.
2. Dosing accuracy is reduced with decreasing snail speed, increasing premix granularity,
increasing the degree of compaction and with increasing the height of the container
fall. Thus, the operation of volumetric dispenser is effective for dosing premixes with
constant granularity with characteristics that less depends on variation in relative air
humidity.
References
1. Amal Lahbabi, M.Abdel Iiah Jib, M.Yahya Moussa, Guide pratique de la fortification
de la farine, Federation Nationale de la Minoterie, Octobre 2004, web site:
www.fnm.org.ma
2. American Ingredients Co., web sites: www.caravaningredients.com
3. Elieser S.Posner, Arthur N.Hibbs, Wheat flour milling, AACC, St.Paul, Minnesota,
USA, 1997, 340 pag.
4. Flour fortification millers best/enhanced practices, Prepared by Coordinator, Technical
Training and Support Group Flour Fortification Initiative, Supported by The
Micronutrient Initiative, web site: www.foodquality.wfp.org
5. .., .., .., .., ..,
, , , 2006,
pag.810
6. Karen Codling, Flour Fortification in the Region, Flour Fortification Initiative, 2009,
web site: sph.emory.edu/wheat flour
7. Lindsay Allen, Bruno de Benoist, Omar Dary, Richard Hurrel, Guidelines on food
fortification with micronutrients, World Health Organization and Food and Agriculture
Organization of the United Nations, 2006
8. International Association of perative Millers, web sites: www.aomillers.rog
9. International Grains Council, web sites: www.igc.org.uk
10. Milling and Baking News, web sites: www.sosland.com
11. MOST The USAID Micronutrient Program, web sites: www.mostproject.org
12. Quentin Johnson, Feeders and Mixers for Flour Fortification, A guide for selection,
installation and procurement, The Micronutrient Initiative, February 2005, web site:
www.fortaf.org/files/feedermanual.pdf
13. Quentin Johnson, Venkatesh Mannar, Peter Ranum, Fortification Handbook, Vitamin
and Mineral Fortification of wheat flour and maize meal, The Micronutrient Initiative,
2004, web site: www.sph.emory.edu/wheat flour
INTERNAL HEAT SOURCE PULSED SUPPLY FOR OIL CROPS

DRYING
1
Bernic Mircea, 1Lupaco Andrei, 2apovalenco Oleg, 2Buleandra Alexei,
*1Ciobanu Eugeniu
1
2
*Ciobanu Eugeniu, 4eugeniu.ciobanu@gmail.com
Abstract: The paper considers the possibility of vegetable oil crops drying with the use of internal
heat source in a pulsed mode. There was obtained the mathematical dependence of the duration of
heating and duration of relaxation from the operational parameters of the drying process. It also
shows the possibility of vegetable oil crops drying with the use of internal heat source in a pulsed
mode. There was obtained the mathematical dependence of the duration of heating and duration of the
relaxation from the operational parameters of the drying process.
Introduction
It is well known that one of the main driving forces of the drying process is the value

and direction of the temperature gradient T . In turn, at wet products heating, temperature

gradient involves the apparition of humidity U and pressure P gradients, which, as a
rule have a positive influence on wet products drying process. The direction of these
vectors depends largely on the type of heat source and its input method.

In case of convective heating T and P are directed from the superficial

products layers to the inner layers, and U counter flow, from center to periphery. [1, 2, 3,
4]. This counter-targeting of mass and energy flows brakes drying process, leading to an
increased energy consumption, drying period and consequently, reduces the quality indices
od the dried product.
In case of heating using electromagnetic field, UHF and SHF, all three mentioned
gradients are equally directed from the inner layers of the product to the surface. In this
case, heat and pressure flows accelerate mass (moisture) transfer, and hence the drying
process.

In order to make experimental study and theoretical arguments of optimal
parameters of internal heat source implementing during oil crops drying, were used
sunflower seeds, variety Luceafrul, grown in Ungheni, Republic of Moldova.
Samples were heated using high frequency electromagnetic field over a period of
time of 1750 s. Fields intensity was 25.6, 31.8, 38.0 and 44.0 kV/m. Product layer height
was accepted 0.04 m.
During drying, under online (measurement frequency of 0.5 s) was recorded product
temperature in the center and periphery layers.
Statistical processing of the results was performed using the program Mathcad 14.
32 MTFI-2012
The mathematical model developed to determine the optimal parameters for

implementing the regime of internal heat source in the drying process is based on solving
differential equations of Academician A. V. Likov [5]. Mentioned differential equations
were solved using the same computer program Mathcad 14.
Results and discussions

Due to thermal conductivity of the product, the application of internal heat source
transmits heat superficial inner layers. While heat accumulated in the superficial layers and
internal layers is transmitted from the environment.
Thus, at first stage of heating, when the heat flow rate is higher in product than into
the environment, the temperature gradient increases (fig. 1 and 2). At the time, the speed of
these flows equals the temperature gradient achieve maximum and begins to decrease until
a minimum constant speed dependent on heat transfer rate into the environment.
Analysis of graphs in fig. 1 and 2 allows us to conclude that for volume heating is
optimal to keep the thermal regime in the transition from one stage to the second, when

T get maximum "positive" value. Further warming of product is unreasonable because

temperature increase diminishes the quality of the finished product and reduces T which
is one of the driving forces of the process.
In practice this system of drying may be achieved by boosting intake of internal heat
source heating relaxation heating.
Fig. 1. Temperature variation curves of sunflower respect to time at heating using electromagnetic
field f = 27,0 MHz; E = 44,0 kV/m; ambient temperature 20,0 OC; air speed 0,1 m/s; product layers
thickness 0,04 m.
MTFI-2012 33
b)
Fig. 2. Curves of temperature gradient variation, for sunflower seeds, respect to time, heating using
electromagnetic field f = 27.0 MHz, ambient temperature 20.0 OC, average speed 0.1 m/s, product
layers thickness 0.04 m.
Maintaining maximum values of temperature gradient throughout the drying process

is possible only after calculation of the length of detention energy intake depending on
product properties and source power parameters.
Heating and relaxation periods can be determined for any single point in the drying
process after solving the system of differential equations of Likov A. V. for internal heat
source [5]:
T 2T r u QV
aT 2 (1)
x c c
u 2u 2t u
am 2 2
x x (2)
p p u
2
ap 2
x cb (3)
where a represents the diffusion coefficient of temperature, m2/s;
phase transformation criterion;
r latent heat of vaporization, J/kg;
c specific heat capacity, J/(kgK);
dried part density of wet body, kg/m3;
u moisture, %;
am mass diffusion coefficient, m2/s;
Sore coefficient for wet body, K-1;
aP molar diffusion coefficient, m2/s;
c P specific mass capacity, J/(kgM);
QV internal heat source, W/m3;
34 MTFI-2012
Boundary conditions for this case are as follows:

dT
0, f ; T x,0 x
dx (4)
du
0, f u ; ux,0 u x
dx (5)
dp
0, f p ; px,0 p x
dx (6)
At present there are many methods to solve partial derivatives, but in our opinion,
for the case of pulsed heating with internal heat sources, the optimum is the source method.
According to the source method, action of internal basic heat source action in the
body, one-dimensional heat flow is described by a straight infinite source function
Gx, , [6, 7]:
x 2
x 2
Gx, ,
1
e 4 a
e a
4
2 a
. (7)
After solving the differential equations (1-3) through the function (7) and taking into
account the boundary conditions (4-6) over the duration of heating pulse A :
cx cd
A T TS TM
QV 2QV . (8)
So, in order to obtain a maximal temperature gradient in the thermal treatment in an
active electromagnetic field during heating of the product can be determined by the formula
(8).
According to the table of Student criterion values for degree of freedom 3 (n-1),
math function (8) describes the proper heating time until the maximum temperature
gradient with an accuracy of up to 20% (p 0,1; t C = 1,21; tT = 1,63).
Variation of heating period until achieving the maximum temperature gradient
versus E, obtained by experimental data and theoretical calculus is presented in figure 3.
Though graphs from figure 3 show a deviation of heating curve period, obtained by
formula (8), from experimental obtained curve, they have the same character. The
mentioned deviation can be minimized due to application of some correlation coefficients,
characteristic for each product.
MTFI-2012 35
Fig. 3. Variation of heating period until achieving the maximal value of temperature gradient
depending on E, obtained from experimental data (interrupted line) and from theoretical calculus
(continuous line).
After interrupting the internal heat source, temperature gradient value minimizes
continuous by a low dependent on thermo-physical properties of the product and neighbor.
Numerical value of temperature gradient, in this period, goes to zero at an infinite period
of time. That`s why the determination process of the rest period is very difficult.
If interrupting the heat source, the pressure relaxes rapidly by an exponential
function. Rapid relaxation is also a consequence of water steam condensation in absence of
heat source. In some cases, this can involve the apparition of vacuum.
So, the duration of relaxation (absence of internal heat source) is rational to be
determined after analyzing the pressure field in product.
In order to determine the relaxation period it was solved the Likov A. V. differential
equation (3) using the initial condition:
px,0 px
, (9)
and boundary condition:
p0, 0
. (10)
After using the same source method, it was obtained the following relation:
x2 d2
P
2a p 8a p . (11)
According to relation (11) it can be determined the period from internal heat source

interrupting till P reaches the value zero. Namely this period between two pulses is
recommended as the optimal one for temperature gradient maximal value maintaining.
Figure 4 shows graphic functions of dependence the period of internal heat source
application (fig. 4a) and resting period (fig. 4.b) on sunflower seeds moisture.
36 MTFI-2012
a) b)
Fig. 4. Variation of heating period a) and resting period b) depending on product moisture,
determined by formulas 8 and 11. f = 27,0 MHz; neighbor temperature 20,0 OC; air speed 0,1 m/s;
product layers thickness 0,04 m.
From graphs we can observe that as internal heat source application period, so the
period between pulses, obtain maximal values la relatively low product moistures, so, this
method will obtain a major effect for advanced product moistures, when internal heat
source application periods are relatively short.
Conclusion
From mentioned above, we can conclude that pulsed internal heat source
application, at oil products (such as sunflower seeds) drying, allows temperature gradient
values increasing, which also allows the intensification of mass transfer in product and
energy consumption reduction.
Bibliography
1. Batanov G. M. Berejetcaia N. K., Kossii I. A., Magunov A. V., Silakov V. P.
Impulisnii Nagrev Tonkih sloiov iz smesi poroshcov mikrovolnami visokoi
intensivnosti. // Jurnal Tehniceskoi fiziki, Tom 71, Vip. 7. 2001, s. 119123;
2. Beleaev N. M., Readno . . Metodi teorii teploprovodnosti. C.1. M:, Visshaia
shkola, 1982. 327 s;
3. Rogov I. ., Nekrutman S. V. Sverhvsokociastotnii nagrev productov. .:
Agropromizdat. 1986, -351 s.;
4. Rudobashta S. P., Harikov . ., Dima J. SVC-intensificatia protessa sushki
rastitelinih materiallov. // Trudi Minskogo mejdunarodnogo forum apo teplo-
massoobmenu. 1996. . 9. Ciasti 2. s. 62-68.;
5. Likov A. V. Teoria sushki. .: Anerghia, 1968. 470 .
6. Pisarenco V., Ivanov L. Principiile optimizrii instalaiilor frigorifice. Chiinu,
UTM. 2002. 186 p.
INFLUENCE OF MIXERS PARAMETERS ON DOUGH KNEADING

PROCESS
Bernic Mircea, Bantea-Zagareanu Valentina, Marusic Constantin,
*Ciobanu Eugeniu, Blan Iurie
Tehnical University of Moldova Chiinu, Moldova
Abstract: In this paper we studied the main factors influencing the quality of dough and
kneading process. Particular attention is given to the variation of dough resistance opposite
working body during the kneading process. As a result it is proposed an original method of
working body speed control depending on the readiness of the dough into any stage of the
proceedings.
Introduction
Baking technology is one of the most important branches of the food industry. Like
any branch of the national economy it faces a number of quite present problems, as follows:
- new technologies obtaining with optimal energy consumption;
- the manufacture of high quality and ecologically pure products, which meets
international standards;
- finished products cost reduction, etc.
Given that one of the main bakers operations that affect products quality is dough
preparing and namely its kneading, we have made a study of mixer operation indicating
some proposals for solving the mentioned problems.

In the baker production, dough kneading presents one of the decisive operations that
affect the quality of the finished product.
From literature and practice is well known that the efficiency and quality of the
kneading process are influenced by the following parameters of the mixer:
- physical and rheological properties of dough;
- shape and surface of the working tool;
- movement trajectory of the working body;
- bowl shape;
- kneading period;
- working tool speed, etc.
The shape and surface of the working tool influence the degree of homogeneity of
the dough. The body shape is more sophisticated and its surface is smaller, the less
interference is training by itself and homogeneous dough is obtained, so elastic, plastic,
stretches and does not break easily. But still decreasing surface cannot be done indefinitely
because mixing process requires an additional loss of energy and time
Movement trajectory of the working path and bowl shape also influences the
homogeneity of the dough mixing. The bowl must be so shaped that the interaction between
dough and work body is possible at any point of it.
38 MTFI-2012
Doughs quality is directly related to mixing time. So if the kneading period of the
dough is too short, it does not get the required rheological qualities and conversely, exces-
sive dough mixing destroy its structure and involve a loss of mechanical properties. Influ-
ence of the working path speed in dynamics is well studied and shown in the literature. [2]
Figure 1 shows the change in doughs resistance opposing the blade movement
during kneading at blades speed of 115 min-1. From the graph it is observed that once
increasing the kneading duration , resistance properties first reaches its maximum and then
decreases but plastic properties grow continuously. The obtained curves were used to
determine the optimal duration of dough kneading, corresponding to its maximum
resistance opposing blade movement.
Fig. 1. Variation of working tool resistance during dough kneading. Humidity 30 %, working tool
speed 115 min -1
In the first phase, mixing, is enough a relatively slow speed of working tool and
further in the second phase, the kneading itself, with dough viscosity increasing is
recommended to speed up the working tool.
Currently increasing working tool speed is achieved by two methods [3]:
- the first method involves equipping mixer with a gearbox that is driven by
machine operator. In these machines speed variation occurs discrete and the
transition from one gear to another is determined with considerable error;
- the second method provides slow change of speed in time, by a well determined
program. This method is advantageous because it reduces the energy
consumption and increases the quality of dough, but still directing function of
time provides no change in the dynamic properties of dough due to raw material
quality.
MTFI-2012 39
To remove this drawback we propose a mixer with a construction which provides

working tool speed control not as a function of time, but in function of the variation of
physical and mechanical properties of the dough.
This is achieved by equipping mixer with a dough viscosity variation fixation. With
viscosity increasing it is also increased the flow of electrical current in the electric motor.
Variation in intensity is recorded by a current transformer; the drive signal is transmitted
so changing the gear ratio of the mixer.
The machine is equipped with a mechanism for automatically disconnecting before
starting the softening phase of the dough. The mechanism is based on recording the
maximum engine load and its stop over some time.
The proposed automating of the kneading process allows the following:
- automatic working tool optimal speed maintaining any time of the
process;
- timing of electric motor disconnection time;
- automatic disconnection of electric motor with achieving maximum product
quality;
- work volume reduction;
- kneading period reduction;
- energy consumption reduction.
Conclusions
Due to human influence factor exclusion, the optimization of working tool motion,
as a function of dough preparing degree, assures the final products best quality. The same
time, avoiding of working tool motion deviation, involves a considerable energy
consumption.
Bibliography
1. N. V. Zaitsev Tehnologichescoe oborudovanie hlebozavodov M.:Pishevaya
promishlennosti, 1967.
2. M. Bernic, N. Tislinschaya, V. Lazariuc Studiul variatsiei consumului de energie
in prochesul de framintare a aluatului.//Conferintsa Alimentele i sntatea la
nceputul mileniului III, Galati Romania, editura Academica, 2001.
3. M. N. Sigal, A. V. Volodarskii, V. D. Tropp Oborudovanie predpriyatii
hlebopecarnoi promishlennosti. M. :Agropromizdat, 1985.
METHOD OF DETERMINING OF DISSIPATION ENERGY

DURING THE MOVEMENT OF BINGHAM FLUID
*1Biletsky E., 2Semeniuk D.
1
Institute of Trade and Economy of Kyiv, National University of Trade and Economy
Kharkiv, Ukraine
2
State University of Food Technology and Trade Kharkiv, Ukraine
*Biletsky E., Semeniuk D., xtei @student.ru, htt_hduht@mail.ru
Abstract: This article discusses methods of determining the energy dissipation in the flow of
Bingham fluids in channels of different shapes.
Keywords: Bingham fluid, the energy dissipation, screw machine, straight and flat channel, the
algorithm calculated numbers.
1. INTRODUCTION
Thermal processes are the most common processes in food technologies [1]. Today
lots of scientific paper describe heat transfer in Newtonian fluids [2-4]. But there are quite a
number of food products (chocolate, pastry, confectionery) that relate to multicomponent
systems having a similar structure and the nonlinear nature of the flow [5].
2. RECENT INVESTIGATIONS
For an assessment of the structural and mechanical properties, it is necessary to
know the type of structure, the dependence of the viscosity of the shear rate, as well as the
magnitude of dissipation [5].
It is known that during its movement non-Newtonian fluid loses some of the energy
that goes into dissipative heat. Knowledge of the dissipation value allows to pick
technological equipment with the best power reserve, thereby reducing production costs [6].
3. RESULTS OF RESERCH
This paper suggests a method for determining of the dissipation energy during the
flow of Bingham fluids in channels of different shape.
Consider a straight and a flat channel. Splitting these channels on the cross sections
with different expressions for the flow velocity are shown on Fig. The splitting elements are
denoted as S y , S x (see Fig.). In order to reduce records, various types of flows,
correlated with corresponding subdomains of partitions should be written as:
MTFI-2012 41
>
>
Fig. Partitioning rectangular channel into subregions
z az y2 bz y cz
flat longitudinal flow in the S (1)
z a z y2 bz y c z
flat longitudinal-transverse flow in S (2)
y a y y2 by y c y
z a zy
2
y bzy
y c zy
rectangular longitudinal flow in S y and S x (3)
z a zx
2
x bzx
x c zx
z a zy
2
y bzy
y c zy
longitudinal component of rectangular flow in S y and S x (4)
z a zx
2
x bzx
x c zx
x a xx
2
x bxx
x c xx
transverse component of rectangular flow in S y and S x (5)
y a yy y2 byy

y c y
flat longitudinal flow

In the flat longitudinal flow the dissipation is generated only by a single
summand y y 2 . The
magnitude of dissipation which affects the cross-section of flat channel equals to:
42 MTFI-2012
2 2 2

E z ds z dsy z dsy . (6)
y y y

Substituting the expressions for z y from the formulas for z we can come to
the following integrals:
1
1h d 2a
2
E 2 1

d y 2a z y bz bz . (7)
h 1
y z y
Final result for E value is as follows:

4 2

E 1 3
a
z 1 3 4 2

3
a z 1
3
2 a z bz 1

2a b 1
2
z z
2
(8)
h 2

bz 1 bz 1
2

flat longitudinal-transverse flow

IN this case there are two summands:
z y
2
and
y
2
y . They are
calculated the same way as for the flat longitudinal flow. Final result looks as follows:
E E z E x
; (9)

4 2

E z 1 3
3

3

a z 1 y a z 1 y 2a z bz 1 y
3 4 2
2a b 1
2
z z
2
y
(10)
h 2
z
2

b 1 y bz 1 y

E y
4 2

1 3 3 4 2
ax 1 yx
ax 1 yx 3
2
2ax bx 1 yx

2axbx 1 yx
2

3
(11)
h 2
x

2
b 1 yx bx 1 yx

rectangular longitudinal flow

The magnitude of dissipation in this flow is the sum of four summands:
2 2 2
E
z

ds y dsx z dsx z . (12)
x x
y
MTFI-2012 43
Integrals of the derivatives values are recorded in the following way: for rectangular
sections of each subdomain
2
z
d y 4 azy

2
3
1 y 2azy

2
1

bzy 1 y bzy 1 y 2 ; in S y (13)
y 3 h
2
z
d y 4 azy

2
3
1 y 2azy

2
1

bzy 1 y bzy 1 y 2 ; in S y (14)
y 3 h
2
z
d x 4 a zx

2
3
1 x 2a zx

2

1
bzx 1 x bzx 1 x 2 ; in S x (15)
x 3 a
2
z

x
d x 4 azx

3
2
3
1 x 2azx

2
1

bzx 1 x bzx 1 x 2 ; in S x .
a
(16)

Each of these expressions should be integrated in the corresponding subdomain S y ,
S x . Each of the subdomains consists of two curvilinear triangles and one rectangle.
Curvilinear triangles have the line that splits neighboring subdomains as their curvilinear.
Thus each integral can be expressed as the sum of three integrals of the following
form:
x x
2 2 2
z
z

z
1
y
ds h d y
2
x x ah d y d x
y y
y y 1 1
(17)
2
1 1 z
ah d y d x
y
x x
2 y 2
x
2

z

h 2 d y z x x ah d y d x z
1
ds y y y
y 1 1 x
(18)
x x
2

ah d y d x z
y
1 1
2 2
x 1
1 2

x
z
a 2 d x z y y ah d x d y z
x
ds

x 1 x 1 y x
(19)
2
1 1
ah d x d y z

1 y y x
44 MTFI-2012

2 2 y 2

x

z

a 2 d x z y y ah d x d y z
1
x
ds

x 1 x
1
y 1 x

(20)

1 y y 2

ah d x d y z

1 1 x
2
z

y

2a zy

y bzy
2
; z

2a zx

2
x b . (21)
x
In these formulas y , y expressions for splitting lines between
subdomains of the partition of the rectangular cross-section of the channel; ,

1 1
inverse functions to and .
4. CONCLUSION
The same algorithm can be used to calculate dissipation energy of generalized shear
fluid. The mandatory phases of these calculations are the partitioning of rectangular cross-
section of the straight channel and calculation of the integrals from velocity derivatives.
But, while for Bingham fluid the only the part of cross-section of the channel contributes to
the dissipation energy, for the generalized shear fluid has fluidity in the entire cross-section
of the channel. While cubical polynomials originate during integration of velocity
derivatives and the integration itself is performed quite easily, certain transformations
should be performed during integration of derivatives of generalized-shear fluid velocity.
The technique of these transformations will be discussed in subsequent papers.
References
1. Shalugn V. S. Procesi ta aparati promislovih tehnologj : navch. posbnik / V. S
Shalugn, V. M. Shmandj. K. : Centr uchbovo lteraturi, 2008. 392 s.
2. Minuhin L. A. Raschety slozhnyh processov teplo i massoobmena v apparatah
pishhevoj promyshlennosti / L. A. Minuhin. M. : Agropromizdat, 1986. S. 2830.
3. Judaev B. N. Teploperedacha : uchebnik dlja vuzov / B. N. Judaev. M. :
Vysshaja shkola, 1973. 360 s.
4. Isachenko V. P. Teploperedacha / Isachenko V. P., Osinova V. A., Sukomel A. S.
M. : Jenergoizdat, 1981. 416 s.
5. Kuznecov, O.A. Reologija pishhevyh mass [Tekst]: ucheb. posobie / O.A.
Kuznecov, E.V. Voloshin, G.F. Sagitov. Orenburg, 2005. 234s.
6. Rektoris, K. Variacionnye metody v matematicheskoj fizike [Tekst] / K. Rektoris. -
M.: Mir, 1985. - 590 s
ELECTROPHYSICAL WHEY PROCESSING

*Bologa Mircea, Vrabie Elvira
Institute of Applied Physics, Academy of Sciences of Moldova Chiinu, Moldova
*Bologa Mircea, mbologa@asm.md
Abstract: Electrophysical technology is the most effective method for processing secondary milk
products with a subsequent recovery of a protein-mineral concentrate and simultaneous isomerisation
of lactose into lactulose. The need for obtaining them is highlighted; possible mechanisms of
complexation and coagulation during the electrophysical processing of secondary unboiled-milk
products are explained. The possible methods for optimizing the conversion of protein fractions into a
protein-mineral concentrate, as well as the fractional analysis of the minerals, are described, and their
role in the complexation of the concentrate is estimated. The electrophysical parameters at different
compositions of the anode liquid, and the types of separating of elements are analyzed.
Keywords: secondary milk products, protein-mineral concentrate, electro-physico-chemical
activation, a-lactalbumin -lactoglobulin
1. INTRODUCTION
The complete and wasteless milk processing may be considered as one of the
key problems. It envisages an integral utilization of raw materials, including
secondary resources and processing wastes, and solution of environmental problems
if to take into consideration high values of biological and chemical oxygen demands in
whey [1]. Consumption of milk and dairy products is rather substantial and differs in
various countries dependent on their traditions, geographical position, the degree of the
development of agriculture and industry [2]. Milk processing results in huge amounts of by-
products that should be used with maximal efficiency. The principles of wasteless
technology were formulated by the UN Commission, which stressed its expediency and the
necessity of the obligatory environment protection [3, 4]. Utilization of whey proteins
(lactalbumins, lactoglobulins, immunoglobulins) that have the highest decomposition rate
among whole proteins is promising. A wasteless processing cycle of whey and degreased
milk, recovery of immune proteins and other valuable whey components in foodstuffs as
well as creation of new products and beverages may solve the existing problems [5].
Recycling of secondary milk products remains to be an indispensable part of
research, because various formulations of foodstuffs for children and biologically
active additives on the basis of whey protein concentrate become more and more
important. It is difficult to choose a rational direction for whey utilization because it is
defined by many factors. Therefore, analysis of the role that each factor plays will allow
one to make a right choice, especially taking into account that whey contains all valuable
milk components, such as vitamins, proteins, mineral substances at virtually complete lack
of fats [6]. Dry whey contains 71.1% of lactose, 14% of protein fraction, 7.7% of mineral
substances and 0.9% of other components. Lactose is a unique carbohydrate that contains
only in milk products and plays an important physiological role in human organisms. By
their composition protein fractions may be referred to as the most valuable proteins of
animal origin (Table 1); in addition, they are a rich source of essential amino acids [7].
46 MTFI-2012
Table 1. Content of main protein fractions in whey

Proteins Content in whey, Molecular weight, Isoelectric point
g/l kDa
a-lactalbumin 0.7 14.1 4.8
-lactoglobulin 3.0 18.2 4.9-5.4

Bovine serum 0.3 66 4.8
albumin
Lactoferrin 0.1 78-80 8.0-8.8
Lactoperoxidase 0.04 78-80 8.6-9.6
Immonoglobulins 0.5 150-900 5.8-7.3
Therefore, electrophysical methods are of great interest for processing protein-

carbohydrate milk raw materials, being based on the stimulation and new approaches to the
usage of internal resources of each product. Combination of two or several methods can
ensure the most effective whey processing [8].
2. RESULTS AND DISCUSSION

Taking the above into consideration, the authors used electroactivation of initial
whey in a flow-type membrane electrolyser with a subsequent recovery of a protein-mineral
concentrate (PMC) in the field of mass forces, as well as of deprotenized whey (DW), for
further lactose processing(Fig. 1, 2). The main parameters controlling the process are: the
electric current density, the composition of anodic solution, the rate of flow of a liquid into
the cell, and the membrane type.
Fig. 1. Dry initial whey (IW) composition Fig. 2. Quantity of main substances
transferred into PMC (percentage of IW)
and remained in DW (percentage of IW)
Combination of those factors that defines the degree of temperature increase and the
active acidity in the cathode cell, as well as the membrane state and electric voltage,
influence the quantity and composition of the produced concentrate. The found regimes
allowed the transfer of 60-65% of proteins and of 94-96% of calcium- and phosphorus-
containing ions into the PMC. At least 90% of carbohydrates and almost all potassium and
sodium ions remain in the DW.
MTFI-2012 47
Investigation of the quantity and quality of protein fractions in PMC has shown that
the optimum parameters are: in the range of =8.010.0 and amount of proteins at about
60% at the current density of 0.0190.021 A/cm2 (Fig. 3).
Fig. 3. Protein recovery in PMC at different values of current density: 1 8; 2 10; 3 14; 4 18; 5
20; 6 22 mA/cm2.
The proteins in whey mainly have a globular structure. A protein globular is formed
so that most of the polar hydrophilic amino-acid residues turn out to be outside and contact
with a solvent, and most of the non-polar (hydrophobic) residues are inside and isolated
from the interaction with water. The ionogenic R-groups (radicals) of the amino-acid
residues that are on the surface manifest acid-base properties determining the amphotericity
and the charge of the protein molecules. The proteins in the solution have a negative or
positive charge depending on the medium reaction and the ratio between the acid and base
amino acids. A protein molecule in the solution is surrounded by a hydrate (solvate) shell,
i.e., water dipoles oriented around the polar groups. The proteins in the solution are kept in
the native state owing to the factors of the stability including the charge of a molecule and
the hydrate shell around it, which prevents the protein molecules from adhesion. The
removal of these factors results in the coagulation of the proteins and their precipitation.The
destruction of the hydrate shell of the MW proteins resulting from the electrochemical
activation (ECA) of the water molecule decomposition in the near-cathode area leads to
their coagulation and ensures the protein extraction into the concentrate from the first
minutes of processing. In addition, the rupture of non-covalent bonds supporting the
globular protein structure under the action of an electric current and the activation of the
ionogenic R-groups of the amino-acid residues can result in the formation of new bonds
and, consequently, the aggregation of the protein molecules. A significant role in extracting
whey proteins is likely to be played by the R-groups of cysteine residues representing the
reaction-capable sulfhydryl (thiol) groups. The oxidation of the sulfhydryl groups of two
cysteine residues and the formation of a (covalent) disulfide bond (-SS-) in proteins
yields cystine, which is a dimer of cysteine, thus supporting the spatial structure of the
protein molecules along with the hydrogen, ion, and hydrophilic bonds. Intermolecular
bridges between cysteine radicals dissociate either as a consequence of the ECA or during
the increase in pH up to 8.3, respectively. The participation of cysteine residues in the
complexation of whey proteins in such treatment is confirmed by the results of blocking of
sulfhydryl groups by sodium iodine acetate. The introduction of the latter in the initial whey
decreases the protein yield because the aggregation of proteins is excluded according to this
mechanism [9]. The degree to which the R-groups of the aminoacid residues are ionized
48 MTFI-2012
depends on the pH of the medium. In an acid medium, the increase in the proton
concentration results in suppressing the dissociation of carboxyl radicals and decreases the
negative charge of the proteins. In an alkaline medium, it leads to binding of the hydroxyl
excess with the proteins formed during the dissociation of NH 3+ -groups with the formation
of water, thus resulting in a decrease of the positive charge of proteins. The pH value, at
which the numbers of positively and negatively charged groups are equal, that is, the
protein acquires a summary zero charge, is called the "isoelectric point" (pI). If there is a
zero charge of the protein, the hydrate shell is destroyed, since there naturally can be no
interaction between the water dipoles and an electrically neutral protein molecule. Separate
molecules are joined thus forming large aggregates that are not able to stay in the solution
and precipitate. The active acidity of the deproteinized and DW increases during the
process from pH 4.55 to 11.60. The pI of the MW proteins are in this pH range (Table 2)
[10, 11].
Table 2. The mineral content of main ions of (DW)

pH Ca P Na K
ZI 4.65 10.11 6.64 27.60 36.29
1 5.65 9.75 5.58 31.60 43.30
2 6.50 9.71 4.75 33.80 49.70
3 7.05 1.64 1.70 23.50 29.27
4 8.05 2.84 0.32 22.20 28.13
5 10.00 1.99 0.01 35.00 57.02
6 11.00 1.88 0.02 45.30 76.06
7 11.30 2.05 0.07 30.05 47.85
8 11.45 1.37 0.05 46.70 79.86
9 11.50 1.74 0-04 41.80 66.64
10 11.60 1.03 0.09 50.90 83.99
AC 2.90 5.07 2.88 17.90 14.68
CC 10.65 3.50 0.20 28.40 40.05
AC anode cell, CC cathode cell
However, it is very difficult to monitor the dependence of proteins precipitation on

the pH of the DW (Fig. 4, 5). The DW accumulates for some time interval, which already
averages its parameters. The change in the active acidity in the volume of the electrolyzer
chamber does not take place in the same way and is determined by its width as well as the
income of the initial solutions under the stream processing mode, which prolongs the time
of the process of reaching the pI by the proteins of one fraction. In addition, the protein
extraction by this method of processing is due to several mechanisms of their complexation
and coagulation acting simultaneously. The predominant significance of calcium for the
protein extraction by the suggested method is evidenced, on the one hand, by the decrease
in its quantity in the DW during the process (table 2) and, on the other hand, by the
predominance in the mineral composition of the PMC. Phosphor is the second ash
component by the content in the concentrate, since the almost complete phosphate-ion
depletion of the DW (table 2) is due to the phosphate ions only partially passing into the
concentrate.
A significant part of these ions migrates to the anode chamber. According to the data
of our X-ray analysis, the Ca : P ratio in the PMC is 2.23; meanwhile, according to the
MTFI-2012 49
literary sources [7], this ratio in the MW is about 1.09. To precipitate proteins, the salting-
out reaction is widely used based on the phenomenon of the proteins solubility with an
increase in the concentration of neutral salts. The physico-chemical basis of salting out has
not been completely revealed; the destruction of a bond between a polymer and the solvent
is known to be primary in this mechanism. When a salt is introduced, a part of the solvent
molecules that were in the solvate bond with the polymer and solvate the molecules of the
introduced salt. When a protein is salted out, the molecules are dehydrated and the charge is
removed.
Fig. 4. Change in pH of the DW (the canvas Fig. 5. Degree of the protein extraction into
membrane) at different current densities: 1 the PMC (the canvas membrane), Qprotein
8; 2 10; 3 12; 4 14; 5 18; 6 20 passing into the PMC (in % of its content in
mA/cm2 the initial MW) at different current densities:
1 8; 2 10; 3 14; 4 18; 5 20 mA/cm2
The process is affected by the relative molecular weight, charge, and hydrophilicity
of the protein. There is a direct dependence between the size of the water shell of the
protein molecules and the salt concentration: the smaller the hydrate shell, the smaller the
amount of salts is required. Thus, large and heavy molecules that have a small water shell
precipitate if the salt saturation of a solution is incomplete, and smaller molecules
surrounded by a large water shell precipitate if the saturation is complete. The neutral salts
of alkaline and alkaline-earth metals are used to salt out proteins. When whey is processed,
the electrolysis of the salts contained in it and the electrodialysis result in the fact that the
ion concentration in the near-electrode zones can multiply (by orders of magnitude) exceed
the latter in the initial solution, creating conditions ensuring the effect of the protein salting
out.
In milk (pH 6.47-6.67), calcium salts are mainly represented by phosphates that have
a small solubility and an insignificant degree of dissociation. Only a small part of them is
contained in the form of a true solution, and a greater part is contained in the form of a
colloid solution. Colloid calcium phosphate joined with casein is contained in milk in the
form micelles or of the so-called "calcium caseinate-phosphate" complex (CCPC). The
composition of the colloid calcium phosphate that is present in the CCPC and the character
of its bond with casein are still unknown. Calcium caseinate is formed when calcium ions
interact with the carboxyl and serine phosphate groups of casein. This being the case,
calcium can react with two closely located COOH and OH-groups, forming
intermolecular calcium bridges: RCaR. It is believed that hydrophosphate ions
50 MTFI-2012
RCaHPO4CaR or RCaHPO4CaHPO4CaR can also take part in

forming cross-linking bridges (between two phosphoserine radicals) [11, 12].
Lactic acid formed due to the activity of the lactic-acid microflora transfers the
calcium milk salts from the colloid state to the ion-molecule state. Under the action of the
acid, the structure of the CCPC is destroyedinorganic and organic calcium phosphate (of
phosphoserine) are both detached from it. Lactic acid inhibits the dissociation of the free
carboxyl groups and acidic groups of casein phosphate: the COO- groups transform into
COOH, and PO3-2 , into PO3H2. In whey (at pH 4.64.7), calcium hydrophosphates
(mono- and predominately dihydrophosphates) are soluble; that is, they are electrolytically
dissociated. They attain an equilibrium whose shift depends on the pH of the medium (the
whey's pH): as the pH increases, dihydrophosphates transform into monohydrophosphates,
reacting with hydroxylion. It is supposed that, under the conditions of electro-physical
whey processing at a pH of more than 6, bonds analogous to the bridges between casein
molecules entering into the composition of the CCPC are formed between the ionized
acetate groups and the phosphoserine residues of both the phosphopeptides (proteose-
peptones) and whey proteins, particularly those that are conformationally unchanged [9].
As the active acidity grows, the calcium orthophosphates weakly associated in the initial
whey pass into the molecular-dispersed state completely and can get into the PMC together
with protein. To make the protein extraction process more intensive, experiments differing
mainly in the heightened concentration of calcium ions in the processed whey were
conducted according to these mechanisms. Calcium chloride, which is a well-soluble salt,
was used as an additionally introduced electrolyte. To avoid the formation of chlorine-
bearing organic compounds in the CC and to increase the conductivity of the system,
calcium chloride was introduced into the anode liquid (AL). The salt (an electrolyte) was
dissolved either in MW or in (distillated) water. Three types of membranes were used: a
canvas membrane, an MK-40 ion-selective membrane, and an ultrafiltration membrane.
The current density (20 mA/cm2) and the rate of the liquids incoming into the electrolyzer
chambers (5 ml/min) are analogous in the presented variants of the experiments. Using 5%
calcium chloride in the MW as the AL and canvas as a separating element increases the
protein extraction into the PMC by almost 10% as compared to using only MW (Fig. 6,
variants 1, 2). A lower protein yield in variant 2 compared to that in variant 1 is explained
by the lower initial acidity of the processed whey. The usage of various membranes and of
the liquid anode solutions depending on the maximum amount of proteins recovered is
presented in Fig. 7.
MTFI-2012 51
Fig. 6. Dependence of the degree of protein Fig. 7. Usage of various membranes and liquids
extraction into PMC on the composition of AL anode solutions depending on the maximum
and the type of membrane. Variants of the amount of proteins recovered. Flow rate in both
composition of AL: (1) MW (canvas cells 5 ml/min: variant 1 MW, (canvas
membrane); (2) sol.5% CaCl2 in MW ( canvas membrane); 2 sol. 10% CaCl2 in DW, (canvas
membrane); (3) MW (Ultrafiltration membrane); 3 sol. 5% CaCl2 in MW(canvas
membrane); (4) sol. 2% CaCl2 in water (MK-40 membrane); 4 sol. 1% CaCl2 in water, (canvas
ion_selective membrane); Qthe protein membrane); 5 sol. 1% CaCl2 in water (canvas
passage into PMC (in % of its content in the membrane); 6 ZI, (Ultrafiltration membrane); 7
initial MW). sol 2% l2 in water (MK-40 ion_selective
membrane).
Meanwhile, the voltage (Fig. 8, variants 1, 2) and power inputs (Fig. 9, curves 1, 2)
decrease, and, respectively, the profitability of the process rises. However, after 25 working
cycles, the canvas diaphragm is observed to be gradually choked up [13]. The efficiency of
the device concerning the protein yield into the PMC falls by a factor of two, which is
accompanied by an abrupt increase in the voltage and results in a heightened temperature of
the processed whey. It is evident that the area of the separating element involves some of
the supposed processes of the precipitation of the proteins migrating through the canvas
diaphragm in both directions due to the difference in the charges of the molecules. The
concentrate formed in the near-membrane area is held up on its surface on the side of both
cathode and anode chambers. A low protein yield is observed when using the ultrafiltration
membrane with the properties caused by its destination. The increase in the voltage
consumption (Fig. 8, variant 3) and, respectively, the growth in the power inputs (Fig. 9,
variant 3) speak for the increase in the resistance owing to the membrane's pores being
choked up by the protein substances aspiring to migration. This hampers the displacement
of the ions and charged molecules from one chamber into another, including the calcium
cations that are important for the aggregation of the whey proteins. The choice of the ion-
selective membrane (MK-40) as a separating element meets all the requirements of the
method presented.
The membrane is not choked up, which promotes a decrease in the voltage and
power inputs (Figs. 8, 9; curve 4). Intensive foaming in almost the entire volume of the
working chamber is observed. Using 2% calcium chloride in distillated water as the AL
raises the protein yield in comparison with variant 3 (Fig. 6, variants 3, 4) by almost 13%,
which enabled the 70% extraction of the whey proteins. Although the content of calcium
chloride is much lower (by a factor of almost three) than in the AL representing the 5%
solution of this salt in the MW, the protein extraction into the concentrate is observed to be
almost equal (Fig. 6, variants 2, 4).
52 MTFI-2012
Fig. 8. Change in voltage depending on the Fig. 9. Change in the power inputs depending on
composition of AL and the type of membrane. the composition of AL and the type of
Variants of the composition of AL: (1) MW membrane: (1) MW (canvas membrane); (2)
(canvas membrane); (2) sol.5% CaCl2 in MW sol.5% CaCl2 in MW (canvas membrane); (3)
(canvas membrane); (3) MW (ultrafiltration MW (ultrafiltration membrane);(4) sol. 2%
membrane); (4) sol.2% CaCl2 in water (MK-40 CaCl2 in water (MK-40 ion-selective
ion_selective membrane). membrane).
At the IW electroactivation, along with PMC recovery there is a simultaneous

isomerisation of lactose into lactulose by 30-35%.. Application of the combined technology
of their processing increased the content of inverted lactulose up to 65% (Figure 10) and,
evidently, it is not the upper limit.
Fig.10. Lactose and lactulosa content for various technologies: (1) electroactivation,(2) combined
technology
CONCLUSIONS
To conclude, using the ion-selective membrane makes it possible to increased the
degree of the protein passing into the PMC, lowering the power inputs, to regulate the
protein salting out, and it permits the whey to be saved (economized) only for processing in
the cathode chamber.
Thus, the authors have found out that the proposed method of electrofractionation of
secondary milk raw materials is a reagentless, low-temperature process that can be included
in a wasteless processing of whey aimed at the simultaneous processes of recovery of
protein-mineral concentrate and of isomerization of lactose into lactulose.
MTFI-2012 53
References
1. Sinelnikov, B.M., Technogenic societies and ecology: contemporary problems,
Bulletin of the North-Caucasian GTU, Ser. Foodstuffs, no. 1 (7), 2004.
2. Kravchenko, E. F., New developments related to the efficient utilization of whey.
Program of the Int. Forum Dairy Industry 2006/Processing of Secondary Milk Raw
Products
3. Khramtsov, .G., and Evdokimov, I.., Lactosa-containing raw materials
phenomenology of the term, practice and prospects of application, Collected works of
the North-Caucasian GTU, Ser. Foodstuffs, 2006, no. 2
4. Agriculture and Agri-Food Canada. Introduction to Dairy Science and Technology:
Milk History, Consumption, Production and Composition, 2006
5. Khramtsov, .G., Evdokimov, I.., Nesterenco, P.G., Dubikov, D.A., and Gritsaeva,
M.V., Retrospective analysis of information concerning processing and utilization of
lactose-containing raw materials, Collected works of the North-Caucasian GTU, Ser.
Foodstuffs, 2006, no. 2.
6. Shuvaeva, V.A., Omelianciu, P.A., Wasteless technology for fractionating degreased
milk, Bulletin of the North-Caucasian GTU, Ser. Foodstuffs, no. 1 (7), 2004.
7. Khramtsov, A. G., Molochnaya syvorotka (Whey), Moscow, Agropromizdat, 1990,
240 p.
8. Ionics Incorporated, Whey Membrane Filtration Applications, 2005.
9. Bologa, M.K. and Pyrgaru, Yu.M., Processes of Electrocontact Coagulation of Whey
Proteins, Electron. Obrab. Mater., 1993, no. 6, pp. 4650.
10. Rytchenkova, O.V and Krasnoshtanova, A.A., Development of the Methods for
Protein Extraction from Whey, 6-ya Mezhdun. Konf. "Sotrudnichestvo dlya resheniya
problemy otkhodov" (The 6-th Intern. Conf. "The Cooperation for Solving the
Problem of Waste"), April 8-9, 2009, Moscow, Russia.
11. Bogatova, O.V. and Dogareva, R.G., Khimiya i fizika moloka (Chemistry and Physics
of Milk), Orenburg: GOU OGU, 2004.
12. Gorbatova, K.K., Khimiya i fizika belkov moloka (Chemistry and Physics of Milk
Proteins), Moscow: Kolos, 1993.
13. Sprincean, E.G. and Bologa, M.K., The Salt Composition of the Whey-Protein
Concentrate Obtained by the Electrocontact Method, Electron. Obrab. Mater,2006,
no. 6, pp. 5055.
OPTIMIZATION OF GRAIN DRYING PROCESSES UNDER

REDUCE ENERGY CONSUMPTION
Dodon Adelina, Lupaco Andrei, islinschii Natalia, Rotari Elena
Abstract: Drying of heterogeneous systems, one of which also includes sorize groats, is a complex
process that has not yet been fully explored because of the essential problems that arise in research of
various parameters influencing the drying process. Close down methods of calculating the drying
kinetics are the most progressive, based on the study of general principles of the process, which
approaches the drying theory and practice. Best dependency generalized equation drying process is
dependent multiplicative parameter output factors influencing this process. For experimental data was
compiled program that brings preventive multiplicative equation to linear form. Data processing
package was used to approximate mathematical MathCAD program dependencies discrete
experimental data with continuous functions. Problem identification process we made as a drying
curves graphically built on mathematical equations.
Keywords: cereals, optimization, mathematical modeling, temperature of the drying agent.
Introduction
Corn is the most important staple food for humans. According to the FAO (Food and
Agriculture Organization of the United Nations) annually lose over 20% of the grain
harvested worldwide. Most insect activity and development is due to fungi and molds [4,6],
therefore an effective method of preserving grain is hydrothermal processing, the
elimination of most of the water and getting food-product concentrates instant power is in
harmony. Detailed analysis of existing dryers in operation, show that their operation can be
made more efficient by providing them with monitoring and control systems, computer-
driven, based on calculating the programs of one or more parameters, depending on the
input data changes . Designing an automatic temperature control system in a drying plant
requires knowledge of complex parameters, whose interdependence is expressed by
correlations of various shapes.
1. Theoretical aspects of mathematical modeling of drying processes

Experimental research conducted to study any process, including its evolution over
time can not be in as great numbers. For this reason, in all areas, the theoretical study of a
certain process is established mathematical model, applying principles and laws known
algorithm that describes the evolution in time or after certain mutual dependencies when
there are external factors known or appreciated by the specialist. For these reasons,
frequently setting possibly looming theoretical mathematical model [3, 4, 6], and then
finalized based on experimental data.
Usually, experimental data are presented in the form of paintings, which consist of
pairs of data (Ui, i ) if one independent variable dependencies or data sets consist of (Ui,
i, ti, ...) dependencies for several independent variables. Here, U - moisture content,% -
drying time, min., T - temperature, C, N - nominal power of the magnetron, i = 1, 2, .., n-1,
n - number of measurements.
The problem is dependency discrete approximation Ui (i) and Ui (i, ti) with
continuous dependence U () and U (, t, N).
MTFI-2012 55
There are three main types of approximations: interpolation and extrapolation

(prediction) data, regression data, filtering data with subsequent interpolation or regression.
Interpolation function U () passes through the points (U i, i) and approximate dependence
Ui (i) only within the range that contains the values i. On extrapolation, this dependence is
approximated outside this range. On regression function U () does not pass through the
points (Ui, i). Regression technique is called smoothing experimental data. Data filtering,
data (which is considered wrong or useless) or excluded from the initial set, or reduce their
influence according to some filtering algorithm.
This restriction is due to the high degree of the polynomial obtained by the essential
increase of numerical errors.
The idea of the method is to determine the coefficients chosen class of functions (eg
polynomial) [3, 7]:
U ao a1 a2 2 a N 1 N1 (1)
Provided coincidence function values of U with values in nodes i Ui function
interpolation. In the experiments performed measurement accuracy is not high (1-2 digits
after comma) and the number of measurements in an experiment is large (N = 15 - 20).
Filtering techniques are applied to analyze the signs to exclude the effects of noise, ie
intensive functions oscillators.
Thus, our experience is preferable to regression of experimental data. If
measurements indicate a random character before performing experimental data
approximation is required statistical processing of data according to the methodology
specified in, and in the case of deterministic data can be directly applied the methods given
in [5].
Regression is to determine such a function U (), which in some sense minimizes
deviations | Ui (i) - Ui (i) |. The success of such approximations depends largely on the
correct choice of classes of functions caution.
Classes of functions used in mathematical modeling of drying process were
hydrothermally processed sorize the polinominale
U , A, B, C, A B C 2 D 3 (2)
2. Dependencies discrete approximation of the experimental data with continuous

functions
Analysis of experimental data obtained and the literature on drying technologies [1,
2, 5] shows that the dependence of moisture during drying is a monotonic function
sufficiently smooth with strictly positive values. This allows us to assume that the class can
be chosen polynomial functions and polynomial degree will be small (3 or 4). The purpose
is the calculation of regression parameters A, B, C, ... i is determined from the condition
that the average sum squared deviation is minimized. So it minimizes the functional
dependence:
N
U U i
2
i
, A, B, C i 1
min (3)
N
Thus the problem reduces to determining the minimum value of the function of
several variables.
According to choice or a polynomial of order m (m <N):
56 MTFI-2012
U m a0 a1 a2 2 am m (4)
Function will be:
n
U i U m i 2 min (5)
i 1
Functional is minimum if:
(6)
0, i 0, m
a i
Get m +1 equations:
U a
n
i 0 a1 i a 2 i2 a m im ik (6)
i 0
Or:
n n n n n
a0 ik a1 ik 1 a 2 ik 2 a m ik m U i ik (7)
i 0 i 0 i 0 i 0 i 0
note:
n n
bk ik ck U i ik (8)
i 0 i 0
and present explicit system:
b0 a 0 b1 a1 b2 a 2 bm a m c 0
b a b a b a b a c
1 0 2 1 3 2 m 1 m 1 (9)

bm a 0 bm 1 a1 bm 2 a 2 b2 m a m c m
We have obtained a system of m +1 inhomogeneous algebraic equations with
respect to coefficients a0 .... am. It can be shown that the determination of this system:
b0 b1 b2 bm
b1 b2 b3 bm 1 (10)
D

bm bm 1 bm 2 b2 m
called Gramm's determinant is not zero [158]. So the system of equations has only one
solution and that is achieved by the function U () which gives the functional minimum.
To determine how far the curve U () the experimental data can be used several
rules:
1. Maximum absolute deviation E U maxU i U i
N
2. Standard deviation E U 1
m
N
U U
i 1
i i
N 2
3. Standard deviation practical E U 1
p
N
U U
i 1
i i
It is useful to know all these deviations, to make conclusions about the function
obtained.
Based on this algorithm are developed computer programs in MathCAD
programming environment.
MTFI-2012 57
3. Mathematical models of drying on the application of combined convection and SHF

energy from the magnetron power level of 25% of nominal N
Further identification will illustrate parametric linear equations by establishing

mathematical models of drying grain cooked sorize. It should be noted that because
mathematical descriptions are obtained based on experimental data, a direct result of
identification is a difference equation, so in discrete, then the adopting spectral analysis
results are obtained in the continuous mathematical descriptions, ie polynomial equations.
Pentru un sistem neliniar, la care mrimea de ieire y(t) i mrimea de intrare u(t)
se cunosc, constituind serii dinamice experimentale discrete, modelul parametric liniar are
forma general:
( t ,U ) C9 C10 t C11 t 2 C12 t 3 C4 U 3 C5 U 2

(11)
C6 U C7 t U C8 t 2 U C3 t U 2
Analytical expression of drying time depending on humidity and temperature is

given by the following equation::
( t ,U ) 155.4450586 1.4813114 t 0.0049738 t 2 0.0000065 t 3 0.0000246 U 3 (12)

0.0142874 U 2 2.4614985 U 0.0155124 t U 0.0000229 t 2 U 0.0000478 t U 2
An illustration of equation 11 is presented in Figure 1 dimensional chart.
Fig.1. Correlation between drying time, water temperature and humidity in the drying product sorize
energy application combined with convection + SHF 25% N at the magnetron power.
58 MTFI-2012
Generalized mathematical model for moisture content, ie all heating temperatures

at the level of 25% of rated magnetron is shown in the equations below. Based equations
were established transfer functions for the power used for all temperatures applied:
- t=60C
U 1( ) 222.00207 17.053648 0.713729 2 0.015097 3 0.000119 4 (13)
- t=70C
U 2( ) 222.59406 18.55026 0.77787 2 0.01709 3 0.00015 4 (14)
- t=80C
U 3( ) 223.46572 20.74099 0.95966 2 0.02359 3 0.00023 4 (15)
- t=90C
U 4( ) 222.85230 25.08453 1.54767 2 0.05398 3 0.00075 4 (16)
- t=100C
U 5( ) 222.66145 27.63615 1.99082 2 0.08265 3 0.00134 4 (17)
Fig. 2. Drying curves linked by mathematical formulas.
Main problebm any dynamic process is the establishment of a mathematical model

based on experimental data. Problem identification process we made as a drying curves
graphically built on mathematical equations. Validation model is estimated by analyzing
the resulting graph, where we find that the error Experimental is within acceptable limits.
MTFI-2012 59
Conclusions:
Statistical software package chosen, MathCAD, allowed mathematical modeling of
drying process of sorize groats, resulting mathematical regression equations. The analysis
results there is a significant influence on moisture has temperature - time and temperature -
temperature. The mathematical model is very good, close to the experimental data, 98% are
found in the mathematical model. The mathematical model allows tracing the influence of
each factor on drying control, resulting in a final grain moisture variation diagrams
depending on the temperature and duration of the drying agent. Dependencies drying time
depending on temperature and humidity desiccant product (Fig. 2), indicating the presence
of a local optimum for this dependence.
References
1. Dodon A. Contribuii privind studierea procesului de uscare a crupei soriz, pentru
obinerea concentratelor alimentare//Tez de doctor Chiinu.- 2007.
2. ., .
. .- , 1980. -612 .
3. ., . . . 1, ,
.- 1986. -368 .
4. ., . . . 2, ,
.- 1987. -352 .
5. ..
//. 1970.-.19.- 1.- .34-41.
6. .. . .: , 1973. 288.
7. .. .
. , .- 1985, -323 .
8. .., ..
. . .- 1980. -240 .
CAVITATION TECHNOLOGIES FOR THE FOOD

INDUSTRY
*Dumitra Petru, Bologa Mircea, Cuciuc Tudor, Shemyakova Tatiana
Institute of Applied Physics, Academy of Sciences of Moldova Chiinu, Moldova
*Dumitra Petru, pdumitras@yahoo.com
Abstract: The results are presented of the research, development and implementation of cavitation
technologies and equipment for their application in the food industry. The action of the ultrasonic,
hydrodynamic and/or bifrequency cavitation ensures preparation of finely dispersed homogeneous
suspensions and emulsions of nanodimensional particles. The results confirm that the cavitation
effects are promising for their wide practical application in the food production where the processes
in the liquid - liquid and/or liquid - solid state systems are used.
Keywords: cavitation, food industry, dispergation, homogenization, cavitation treatment
The developments of food technologies were always closely linked with the progress
in physics. In recent years a new scientific field has gained a growing interest research in
the field of nanomaterials. Their preparation can often be associated with the action of
cavitation effects. A number of studies allowed to state that the cavitation effects are able to
change the aggregate state of substances, facilitate preparation of dispersions and
emulsions, to change the rate of diffusion, crystallization and dissolution, to activate
chemical reactions and substantially intensify some specific technological processes.
The food industry experts worked much with the aim to widen the application of
cavitation effects and to improve the cavitation equipment and technologies in various
fields. The cavitation equipment working in a wide range of oscillation frequencies and
intensities was developed and produced, which can be widely used in the food industry.
During the recent years, the phenomenon of cavitation and effects of its action have
been studied in the Institute of Applied Physics of the Academy of Sciences of Moldova
with the aim to intensify the technological processes. On the basis of the results obtained,
various technological methods and equipment for multifaceted applications, including those
for the food industry, were developed.
Cavitation Technology for Processing of Juices

In the production of natural fruit and berry juices with pulp it is very important to
improve their organoleptic properties and retain such useful components as vitamins,
fragrant and gustative substances, which improve the nutritive and commercial values of
the end product. Homogenizers are used for fine disintegration of the pulp. But they cannot
disintegrate the pulp so finely that it would not sediment in the juice. With the aim to
increase their stability, juices are also repeatedly subjected to thermal treatments. This
suppresses the microbial flora, especially yeasts, and increases the time of the suspended
state of the pulp. However, the thermal treatment decreases the quality of juices.
Note, that the thermal treatments and addition of stabilizers do not ensure the
necessary effect when the size of the pulp particles in the juice exceeds 100 m. For the
pulp suspension to be stable, the dimensions of the pulp particles should be in the range of
MTFI-2012 61
550 m [1]. Therefore, the process of disintegration and homogenization of the pulp is one
of the main and necessary operations in the production of natural juices.
We have studied the action of cavitation on the process of dispergation and
homogenization of the pulp of apples and peaches with the aim to obtain sufficiently fine
pulp particles, which do not sediment in the juice volume.
The data related to the influence of bifrequency cavitation on the physico-chemical
properties of natural apple and peach juices are presented in Table 1.
Table 1. Physico-chemical parameters of the control and experimentally treated samples of apple and
peach juices
Value
Control sample Experimental
Parameter
No. without cavitation sample after
treatment cavitation treatment
1. Mass fraction of dry dissolved substances, % 12.2 13.4
2. Mass fraction of citric acids (relative to the 0.28 0.31
apple acid), %
3. pH 3.3 3.27
4. Mass fraction of the pulp, % 13.2 10.1
5. Mass fraction of the pectin substances, % 0.14 0.24
6. Viscosity, s 6.3 12.4
7. Dimensions of the pulp particles, m 20.0 400 5 80
8. Mass fraction of the pulp particles with - 60 - 80
dimensions less than 50 m, %
From the data presented in Table 1 we can

conclude that the cavitation treatment
allows one
- to perform the pulp disintegration to
such a degree that the content of the
particles with dimensions of 5 50 m
amounts to 60 80%, and this prevents
the pulp sedimentation;
- to increase the mass fraction of pectin
substances;
- to increase the juice viscosity due to
the substantial pulp disintegration.
On the basis of the obtained results,
we have developed a technology and
installation for production of natural juices
under the action of bifrequency cavitation, Fig. 1. Cavitation bifrequency installation in
which were tested in the production line at the production line at the Chisinau canning
the Chisinau canning factory (Fig. 1). factory
62 MTFI-2012
Ultrasonic Cavitation Technology for Increasing the Yield

of Grape Juice
The efficiency of the treatment of the grape pulp in the ultrasonic cavitation field
before pressing with the aim to increase the yield of the grape juice and improve its
coloration was studied in the laboratory and industrial conditions. It is known that the
mechanical disintegration of grapes is not sufficient to ensure the high yield of the juice.
Therefore, various methods of additional treatment of grapes before pressing were proposed
(by application of cold, heat, electric current, etc.); however, they were not widely used in
industry.
The proposed method of treat-

ment of grape pulp was accomplished
using a UZG-2-10 ultrasonic generator,
which supplies a cavitation tubular
magneto-strictive unit.
During the tests in the industrial
conditions the mashed grapes passed
through a cavitation unit where they
were subjected to the ultrasonic treat-
ment. The main increasing of the juice
yield occurs during the first 20 30 min, Fig. 2. Percentage of the grape juice yield versus
then the juice yield dramatically decre- the duration of the ultrasonic cavitation
ases and then terminates (Fig. 2). treatment
Birfequency Cavitation Technology for Bentonite Dispergation

Bentonite powders are widely used for clarification of wines owing to their high
absorption ability. The powdered natural bentonite can trap the sedimented particles
containing in the wine; this clarifies the wine and improves its quality.
Bentonite can be prepared as a suspension of the particles with submicronic
dimensions; its contact surface with the wine material is by two or three orders of
magnitude greater. This allows one to intensify substantially the process of adsorption of
pectin substances and their flocculation. Taking this into account, we present in this work
the results of the studies of the process of fine bentonite dispergation. Bentonite particles
with initial dimensions of 200 300 m were dispergated to submicronic dimensions using
the proposed cavitation technology for preparation of homogeneous fine suspensions
bentonite water and/or bentonite wine material.
The process of fine bentonite dispergation in distilled water under the action of
ultrasonic cavitation was studied versus the sonication time and the amplitude of
oscillations of the waveguide. The dimensions of the particles in suspension and the degree
of bentonite dispergation were studied by virtue of the electron microscopy method [2].
MTFI-2012 63
The experimental data, which

characterize how the dimensions of
the bentonite particles depend on the
duration of the ultrasonic cavitation
treatment and the amplitude of
oscillations are presented in Table 2.
The results show that the particle
dimensions decrease with the
increasing of the amplitude and
duration of the ultrasonic cavitation Fig. 3. Dimensions of the bentonite particles vs the
action (Fig. 3).
min: 1 4; 2 8; 3 12; 4 16; 5 20
The electron microscopy analysis gives evidence that the bentonite suspension
consists of the particles with various dimensions. The average transversal and longitudinal
dimensions of the particles before the ultrasonic treatment amounted to 200 - 300 m. The
microscopic pictures confirm the preparation of finely dispersed homogeneous suspension
by virtue of the cavitation treatment (Fig. 4).
Table 2. Dimensions of the particles d versus the amplitude of oscillations and the duration of the
ultrasonic cavitation treatment
Amplitude of Duration of the cavitation treatment , min
oscillations
, m Control 4 8 12 16 20
Dimensions of the particles d, m
5 200 - 300 52 35 17 7 3
10 46 28 7 2 0,5
15 31 11 4 1 0,4
20 14 4 1 0,5 0,4
x 500 x 5000 x 5000

b c
Fig. 4. Electron microscopy pictures of the dispersed bentonite particles: control sample (200
300 m), b = 5 m, = 4 min, d = 52 m; b - = 20 m, = 20 min, d = 0,4 m
64 MTFI-2012
On the basis of the obtained

results we have developed a
bifrequency cavitation installation
and technology for fine bentonite
dispergation, which were tested at
the Stauceni winary (Fig. 5). The
technology allows one to reduce the
bentonite consumption by ten times
and the duration of the clarification
process by 6 8 times. Fig. 5. Hydroacoustic cavitation installation in the
department for clarification and stabilization of wines
(Stauceni winery)
Technology of the Ultrasonic Presowing Treatment of Seeds

The agroindustrial complex is the main supplier of the raw materials for the food
industry. The production of food products depend substantially on its successful
development. Therefore, the accelerated and sustainable increasing of the production of
agricultural products remains a key problem of the agroindustrial complex. Various
physico-chemical methods are used to improve the quality of sowing seeds, and methods
using ultrasonic field can occupy a definite place among them.
The treatment of seeds by high-frequency ultrasonic oscillations (18 22 kHz) in air
without presoaking or other pretreatment can simplify substantially the standardization of
the treatment conditions and to improve the repeatability of the results. This also allows one
to choose the optimal conditions of the ultrasonic action on the seeds with the aim to
increase the productivity of agricultural plants. With this aim in cooperation with the
colleagues of the Institute of Solid State of the Russian Academy of Sciences a cavitation
installation was developed.
The seeds were supplied into the zone of treatment by a ultrasonic radiator layer by
layer. The thickness of the layer can be varied in the range of 1.0 10 cm. The treatment of
the seeds continued during 0.1 1.0 min by ultrasound with the amplitude of oscillations in
the range of 1 40 m with the frequency of 18 20 kHz.
The seeds of wheat Bezostaya 1, barley Kristall, and oats Mirnyi were chosen
as the main objects of our research in laboratory conditions. Tomato seeds were also
subjected to the ultrasonic treatment.
The results obtained at the experimental fields have shown the acceleration of the
development of plants, increasing of the quantity of spikelets from one seed, and the
quantity of seeds in one spikelet. In total, these effects give a noticeable increasing of the
productivity (from 10 to 30% for various plants and cultivars). The plants grown from the
seeds treated by ultrasound were more resistant to lodging and fungus diseases. Tomato
seeds before sprouting were treated by low-frequency ultrasonic oscillations (18.5 kHz,
amplitude of 10 15 m). The control and treated seeds were soaked in water. The
germination ability, the harvest degree of maturity of tomatoes, and the structure of the
yield formula (green weight and the quantity of tomatoes per plant) were taken as the
parameters for characterization of the state of the plants. In general, the ultrasonic treatment
accelerated the maturation by 7 10 days. The mean values exceeding 1.5 2.0 times the
control values are highly significant both for the mass of plants and the productivity of
tomatoes.
MTFI-2012 65
Thus, the ultrasonic pretreatment of seeds ensures the following:

- increases the growth rate and vegetation of plants, increases the productivity of cereals
and vegetal cultivars;
- accelerates the maturation of plants (oats, barley, wheat);
- stimulates the growth and maturation, and increases the yield;
- damages the surface seed envelopes; this intensifies the mass transfer processes at the
cellular level.
The obtained results give evidence that the method of ultrasonic pretreatment of
seeds before sowing is promising for its wide application.
Conclusions
The cavitation treatment of materials in the food industry ensures the following:
- fine pulp dispergation and homogenization in apple and peach juices up to particle
dimensions of 10 - 30 m, stability of the pulp suspensions in juices during 5 6 months;
reduction of the metal consumption by 30 40 times, electric and heat energy saving up to
35%;
- increasing of the yield of grape juice owing to the using of the ultrasonic cavitation
method by 9 10 %; the intensity of the juice coloration increases by 70 %;
- dispergation and homogenization of bentonite up to particle dimensions of 0.1 - 2.0 m;
reduction of the bentonite consumption for treatment of wine materials up to 10 times,
improvement of the quality of wine clarification; increases the productivity of the wine
clarification up to 5 - 8 times;
- acceleration of the growth and vegetation of plants, stimulation of the growth and
maturation, increasing of productivity, intensification of mass transfer processes at the cell
level owing to the ultrasonic pretreatment of seeds.
References
1. A.N. Samsonova, V.B. Usheva, Fruktovye i ovoshchnye soki, Moskva, Agropromizdat,
1990.
2. P.G. Dumitrash, M.K. Bologa, Dispergation and Homogenization of Disperse Systems in
an Acoustic Field, Surf. Eng. Appl. Electrochem., 2007, no. 2, pp. 136 139.
PERFORMANT PNEUMATIC PRESS

*Ganea Grigore, Broovan Roman
Universitatea Tehnic a Moldovei Chiinu, Moldova
*Ganea Grigore, m_bernic@mail.utm.md
Abstract: In the paper work above we analyzed the constructive, technological and economic
disadvantages of grape destemmers that at the moment are used at the grapes primary processing
factories. Also here we mentioned the improvement ways of these disadvantages through the
modernization of the existing grape destemmers; the advantages that will have the grape destemmers
after the improvement implementation proposed in the paper work
Keywords: gain, economic, strining surface, increases the capacity, flexible strip.
The present machine relates to processing of harvested material to be separated into

a component noble and workable and waste. The machine relates more particularly to a
stemmer for the treatment of materials for stemming, for example such as the harvest or the
like.
The operation of stalking can separate bays(egg grapes) from the stems, leaves,
pieces of twigs, branches and other foreign matter likely to be found in harvested materials
(example also rocks, clods, bird nests). This is done by a machine called a stemmer,
which generally consists of a hopper receiving the grapes or the like and horizontal
perforated cylindrical cage, inside which is mounted rotatably mixer shaft or stalking. The
latter projects the grapes or the like material against the wall of the perforated cage, while
the advancing in the latter.
Bays separated then pass through the holes in the cage and the waste is moved by
the movement of progression to the end of the cage opposite to the feed hopper to be
evacuated.
The cylindrical cage also eventually turns on itself (low speed) to prevent waste
from accumulating and clogging the perforations in said cage. The shaft is generally
destemming or beater eccentrically mounted with respect to the longitudinal axis of
symmetry of the cage. Thus, at the top, the clear distance between the drummer and the
wall of the cage allows the grapes or similar out of the way of the said drummer and back
again to be beaten by the latter, through the transfer of the material in said cage for
stemming.
Currently, the trees of stalking or drummers are usually provided with a plurality of
pile driving and discrete form of cylindrical fingers disposed on a support shaft in one or
more longitudinal arrangement fan-shaped (often two or three helices). At the end of each
rigid finger is fixed a pallet (with an angle which may be adjustable) so as to form the
corresponding finger with a kind of spatula. Due to the rotation shaft stalking around its
axis, these spatulas hit the grapes or materials similar to stalk to separate the noble
component of the waste. The pitch of each helix formation or arrangement formed by the
fingers or spatula, and the orientation of the pallet end, determine the rate of progression of
the harvest or the like in the cage. However, the existing stalks above have a number of
drawbacks and limitations revealed by the use and operation of such a duration consistent
stemmers.
MTFI-2012 67
Thus, the total striking surface is relatively limited and fingers or spatula realize a
significant crushing of the grapes or materials similar to stalk, resulting in an increased risk
of bursting berries in a fragmentation of certain waste making their separation more
difficult, or similar problems. Furthermore, because of their relative rigidity, there is a
break frequency of the fingers relatively large and jamming to stalk materials or waste
between the fingertips and the wall of the cage (rotation lock of the tree). Finally, the
installation of the fingers and replacement of damaged fingers are delicate operations and
tedious, resulting in costs of labor costs.
The present machine is intended to overcome the above drawbacks and overcome
the limitations mentioned. To this end, the present machine relates to a stemmer for the
treatment of materials for stemming, consisting essentially of a perforated cylindrical cage
and a drummer or stalking shaft, rotatably mounted in the cage and provided with means
mounted on a radial support shaft and constituting at least a helical formation extending
along said shaft, said shaft and said cage destemming being installed in a cabinet or
enclosure similar provided a supply means for stemming material and means for
discharging the two components separated by treatment stemmer characterized in that the
or each helical formation of said mixer shaft destemming or has a free longitudinal edge
region formed by a continuous strip of a flexible material and/or flexible.
The machine also relates to a drummer for a stemmer and the aforementioned type
having the characteristics set out in this. The machine will be better understood from the
following description which refers to a preferred embodiment given by way of example,
and explained with reference to the accompanying drawings, where in:
Fig.1. Is a side elevation view partly in section of a tree or drummer destemming mounted in a cage
with a perforated stemmer.
68 MTFI-2012
Fig.2. Is an elevation view of a stemmer, given the supply side, including a tree and picking off a
cage as shown in Figure 1 (seen in the direction D of the latter);
Fig.3. Is a side elevation view of a tree destemming as shown in FIGS 1 and 2;
Fig.4. Is a perspective view of destemming the shaft shown in FIG 3;

MTFI-2012 69
Fig.5. Is a partial sectional view along AA and perspective of the tree destemming shown in Figure 3.
Figures 1 and 2 of the accompanying drawings show, at least partially, a stemmer 1

for the treatment of materials for stemming, consisting essentially of a perforated
cylindrical cage 2 and a drummer or stalking shaft 3 mounted rotatably in the cage 2 and
provided with radial means mounted on a support shaft 3 and constituting at least a helical
formation 4 extending along said shaft, said shaft and said cage 2 destemming 3 being
installed in a box or enclosure a similar long a means for supplying materials to stalk and
means for removing the two components separated by treatment (means not shown).
According to the machine, the or each helical formation 4 has an area of five
longitudinal free edge formed by a continuous strip of flexible material 6 and/or flexible.
In accordance with a preferred embodiment of the machine, suggested by the
accompanying figures, the or each helical formation 4 includes a rigid support 7 fixed with
a longitudinal extension of the support shaft 3 by wrapping around of the latter and carrying
along its free edge of the strip 6 of flexible material and/or flexible, constituting the
threshing unit and the wear part of the training in question,
In a first embodiment, shown in the accompanying drawings, the support portion 7
of each training or helically 4 consists of a succession of individual support elements 8,
advantageously shaped spatula or pallet flat structure or flat, forming with the support shaft
3 a screw conveyor worm.
The spatula or pallet can be mutually contiguous or not, and are rigidly fixed on the
support shaft 3 with the desired orientation and inclination according to the profile to obtain
propeller. Their low apparent thickness in the direction of development of the propeller
increases the free passage into the cage 2 and reduced resistance to progression to stalk
material or waste. In a second embodiment, not shown in the accompanying drawings, the
support portion 7 of each training or helically 4 consists of a continuous element or flat
planar structure, such as a sheet metal strip, in accordance to achieve with the support shaft
3 a screw conveyor worm.
This second variant is actually a junction spatula 8 of the first variant in one piece.
In accordance with a preferred embodiment of the machine, the or each helical formation
has four days or nine cuts in its support part 7, to form a helix-coil at least partially hollow.
The size, shape and number of days or nine cuts are possibly adapted to stalk
materials (waste current size, degree of agglomeration), to participate in the separation
function, while avoiding blockages.
70 MTFI-2012
It may also be provided 7 ongoing support portions or full, that is to say devoid of
days or cuts.
As shown in the accompanying figures, the six band of flexible material and/or hose
is secured rigidly to the support part 7, preferably detachably, for example by clamping, by
telescoping or screw-nut assemblies 10. Thus, the or each strip 6 is an element of wear
easily interchangeable without requiring any adjustment of its inclination. Each band will
be held 6 laterally over a wide internal support part 7, which will also its orientation. The
free edge of the flexible strip6 can be straight (same width throughout its length) or submit
a profile cutting or non-linear (eg cuts in niches imitating the paddles of the prior art).
Preferably, the angle of inclination of the or each helical formation 4 with respect to
the axis X of the support shaft 3, for singing radial of said shaft 3, is between 10 deg.and 25
deg., preferably from about 20 deg. As shown in the accompanying figures, the support
shaft 3 is advantageously provided with at least two, preferably three, four helical
formations extending mutually parallel along said bearing shaft 3, the latter being
preferentially eccentrically mounted downwardly in the stand 2.
In accordance with an embodiment of the machine, the flexible band 6 and/or
advantageously consists of a flexible material selected from the group consisting of rubber,
natural or synthetic, high-density polyethylene, polyacetal and polyurethane. The strip 6
can for example have a width between 60 and 120mm and a thickness of 4mm and 15mm,
depending on the constituent material and the stiffness or flexibility desired (eg 10mm
rubber). The preferred fixing is effected by screws mounted at regular intervals along the
free edge of the propeller 4 concerned. Each strip 6 may optionally also include
reinforcement if necessary, possibly at its part or its attachment points.
In order to evolve continuously the cage 2 and fold the material to stalk in helical
passages between 4 formations, picking off the shaft 3 is provided at its proximal end by
means of for stemming material feed, one or more blade 11 hemming shaped shovels, each
of which abuts on a helical formation 4. With the machine it is possible to provide a
stemmer with a mixer with 3 compared to known stemmers described in the introduction to
the following advantages:
1. Economic gain in manufacturing (especially when the support part 7 is in one piece);
2. Greater flexibility and less typing handling of the crop: the part in contact with the
grape is more flexible and therefore less risk of damaging the berries and stems;
3. Larger striking surface, which increases the capacity and effectiveness of stalking;
4. Ability to pass without blocking foreign bodies, avoiding jamming and damage to
the drummer or cage;
5. The flexible strip protects the rest of the batter: in case of damage it can be changed
easily.
Of course, the machine is not limited to the embodiment described and shown in the
accompanying drawings. Modifications remain possible, particularly in terms of the
constitution of the various elements or by substitution of technical equivalents, without
thereby departing from the scope of protection of the machine.
References
1. DE 20310936 U1 18-09-2003 EP 1520487 A2 06-04-2005
2. FR 2963209 A1 02.02.12
EXPEDIENCY OF USING THE WORKED OUT AGENT OF THE

DRYING
*Gaponyuk I., Bulyandra A.
*Gaponyuk I., zenidtar@gmail.com;
: -32 .

.
.

. , -
0,5 .
5 .
: , , , , .
The fundamental component of the losses of the convective method of the drying of
grain and by the source of the decrease of the energy content of drying is repeated use of
heat of the worked out agent of drying [1, 2, 4, 6]. Studies of the different authors
established that for different cultures, technological regime and conditions of environment,
loss with the exhaust gases they can put to 25% from total heat expenditures for
desiccation, or to 47% of heat from the need for the evaporation of moisture from the grain
[2, 4]. Therefore in the publications most frequently propose the solutions to use the heat-
exhaust gases by a course of these gases into the furnace department or for the mixing with
the newly prepared flue gas [1, 2, 4, 6]. In this case frequently ignore the correctings with
respect to a change in the moisture content of these gases, their enthalpy and coefficients of
the heat-moisture exchange, increase in the expenditure of the newly obtained mixtures of
gases, which leads to the errors of mass-exchange processes.
We propose below based on the example to the most common construction of the
grain dryer of type DSP-32ot to examine the economic expediency of the technological
solutions of the repeated use of the exhaust gases taking into account the part of the
corrections outlined above. After complexity and material consumption of introduction
these solutions can be divided into two groups: relatively simple and complex.
The first group of the solutions does not require complex constructions and
adaptations.
To it can be attributed such.
1.1. Recovery of the exhaust gases after the second of the Dryer grain zone into the
furnace department.
Profitable constituting. For evaluating the economic expediency of the second use of
the worked out agent of drying, let us determine the heat of the worked out agent for the
drying apparatus to type of DSP according to the known formula [3, 4, 7]:
72 MTFI-2012
Qvt.a = Lm[1,004(t2 - t0) + 2,5(d1 - d0) + (1,842/1000)(d1t2 - d0t0)], (1)

where Lm - expenditures of the agent of drying, kg/h; t 0 and t2 - temperature of air of
environment and worked out agent of drying, wasps; d 0 d1 - moisture content of air of
environment and worked out agent of drying, g/kg d.a.
After substituting the appropriate values, we will obtain: Q vt.a = 4170 MJ/hour. With
the condition of using the diesel fuel with specific heat of the combustion of q= 42,6 MJ/kg
and cost of 13 grn/kg (course 1 dol. USA = 7,99 grn.), the cost of the heat of the recovered
in the furnace worked out agent of drying will compose:
Eh= (Qvt.a /qp) tsdp (4170/42,6) 13 = 1273 grn/hour, or 159 $/ hour (2)
In the recomputation to the season of the work of drying apparatus the cost of the
losses of heat with the exhaust gases will comprise: E s=Ehs /1000 = 103 thous $/sezon,
where s=650 hour. Expensive component includes single expenditures for the re-
equipment of drying apparatus and expenditures for an increase in the expenditure of the
agent of drying with the increased moisture content.
The first part of the expenditures for the recovery of the worked out agent in the
furnace together with the cost of metal structures, construction-assembly and setting up and
initial operation works, transport services and other expenditures vary in limits of 13 17
thousand $.
The second part of the expenditures is connected with the need for compensating the
increased moisture content of the newly formed mixture.
The precise expenditures of the agent of drying, with the correction for moisture
content, can be designed from the formula:
Lm=W 1000/(d2 - d3), kgd.a./ hour (3)
where W - quantity of evaporated moisture from the grain in the zone of drying, kgf;
W (f - s)/(100 - f). For the drying of grain from 20 to 14% of humidity W = 2230 kg;
d3 and d2 - moisture content of the agent of the drying before and after of drying, g/ kg d.a.
The moisture content of the agent of the drying of d3 before the process of drying can be
calculated from the moisture balance:
d3 = (L1d1 + L2d0)/(L1+L2), g/ kgd.a (4)
where L1 and L2 - expenditure of the agent of drying in the first and second drying
zones, m3/hour.
For the summer conditions for the work of drying apparatus, the precise expenditure
of the agent of drying, with the constant thermal conditions, will be about 124 thous.
m3/hour.
It is here necessary to note that for the work of drying apparatus in autumn
additional expenditure of the agent of drying will be high. Additional expenditures of
energy consist of expenditures for transportation and heating of the additional volumes of
gases of the quantity: V (124 - 120) = 4 thous m3/ hour. Expenditures for heating can
be designed from the known formula:
Q. = G2c2 (2 0), (5)
They will be 394 MJ/hour. In the cost expression, in the transfer into the diesel fuel,
the expenditures will be near 15 $ / hour or in the conversion to the season of the work of
MTFI-2012 73
drying apparatus of approximately 10 thous. $. Additional expenditures for the

transportation of the increased gas flow for the season will comprise:
Zd=1000Nf = 0,9 thous. $ /season, (6)
where Nf - power of the electric motor of fan, kW; C - cost of 1 kW of electric
power, grn.
They will comprise entire of expenditure:Z Z. / + Z + Z =15 thous.$, (7)
where Z. - of the expenditure of the reconstruction (re-equipment) of drying
apparatus, thous.grn; - period of the amortization of expenditures on the reconstruction,
season.
Thus, expenditures for the second use of the worked out agent of drying can be
justified in the limits of one drying season (15 /159 = 0,1 season). For the later (cold)
operating cycle of drying apparatus the precise expenditure of the agent of drying can
comprise to 150 160 thous.m3/hour. The appropriate values of the temperature of heating
the agent of drying are set to J- d of diagram.
Let us lead below the calculations of the return on expenditures from the repeated
use of the worked out agent of drying by using its heat for the partial heating of grain by
mixing to the agent of the drying of the first and second drying zones with the use of heat
exchangers.
1.2. The worked out agent after the second of the Dryer grain zone they direct into the
bunker of the preheating of grain or furnace.
The effectiveness of this version also is sufficiently high. For preheating of grain of
the cereal crops of food designation the necessary heat expenditures are designed from the
formula:
Qh.g = G2c2(2 0) = 2016 MJ/hour, (8)
where Qh.g - of heat for the heating grain, MJ/hour; G2 - productivity of drying
apparatus, pl.t/hour; c2 - heat capacity of grain, kJ/(kg of C); 2 and 0 - respectively initial
and final temperature of heating grain. For the summer operating cycle of drying apparatus.
With the exhaust gases after the second of the Dryer grain zone we will be able to use Q h.g
= 4170 MJ/hour (see calculation in previous paragraph 1.1).
This heat it is sufficient for heating of grain to Qh.g /(G2c2). I.e. to the
temperature, that it does not exceed the temperature of the exhaust gases (we have accepted
40 C) and the boundary temperature of heating the grain.
Theoretically, by the heat of the exhaust gases of the second drying zone of drying
apparatus it would be possible to heat grain to 62 C. However, because of the existing
limitations (actual temperature of the exhaust gases and the existing limitations of the
tempera of heating grain) the temperature of grain can be increased to 40 wasps.
The remained part of the heat of the exhaust gases can be used for the mixing with
the agent of drying by the first either second of drying zones or directed into the furnace
department.
The part of the flow of the worked out agent of drying after the second drying zone
can be calculated on the basis of a quantity of heat of the necessary for the heating grain to
the temperature of these gases: Qh.g = G2 c2 (2 - 0) = 1344 MJ.
74 MTFI-2012
Thus, by the part of the heat of the worked out agent of drying it will be possible to
heat grain to 40 C, and the remained part of the heat (4170-1344=2826 MJ) - for the
mixing with the agent of drying.
After producing calculations after formula 5 let us determine, that this part of the
heat is equivalent to the heat of 28,7 thous.m3/h of the agent of the drying of the first of the
Dryer grain zone.
Thus, by the part of the heat of the worked out agent of drying it will be possible to
heat grain to 40 C, and the remained part of the heat (4170-1344=2826 MJ) - for the
mixing with the agent of drying.
After producing calculations after formula 5 let us determine, that this part of the
heat is equivalent to the heat of 28,7 thous.m3/h of the agent of the drying of the first of the
Dryer grain zone. Thus, the supplemental heat of grain in the drying apparatus will
compose 55 - 40 = 15 C.
Direct expenditures for the realization of this recommendation will compose the
robots of grain dryer of the production of the installation of new equipment and these
expenditures vary in limits of 28 32 thous. $.
Profitable part consists of the straight savings of the second use of heat of the
exhaust gases, decrease of specific expenditures for the evaporation of moisture due to an
increase in the coefficient of diffusion of moisture and decrease of the latent heat of
vaporization (r), and also increase in the productivity of drying apparatus.
From the heat balance of grain dryer, on the evaporation of moisture total heat
expenditures consist of expenditures for heating of grain Q h.g and evaporating the moisture
Qh.p .
Earlier we established that for heating of grain in the drying apparatus of type DSP
from 22 to 55 C it is necessary to 2218 MJ/hour. Heat expenditures for the evaporation of
moisture are designed from the formula:
Qh.p = W(r + r), (9)
where W - quantity of evaporated moisture, kg/h; r - hidden heat of vaporization of
water at a temperature of grain of 2, kJ/kglq; is calculated by the formula r = 2500 - (2,3 +
0,00142) given above 2 = 2362 kJ/kglq. r - specific heat for overcoming of internal
resistance to the moisture transfer, of G.S. Zelinskiy they put for corn r =0,11r. After
substituting the appropriate values, we will obtain:
Qh.p = 2230(2362 + 260) = 5847 MJ/hour.
Thus for heating of grain and evaporating the moisture the necessary heat
expenditures will compose: Qn.b = Qh.g + Qh.p = 2218 + 5847 = 8065 MJ/hour.
In our case, with the use of heat of the exhaust gases for heating of grain, total heat
expenditures for evaporation will be less and they will compose Q n.k =Qn.b-Qn.p=5129
MJ/hour. Where Qn.p - utilized the heat- exhaust gases, Qn.p = 2936 MJ/hour.
With the constant parameters of the thermal conditions of the functioning of drying
apparatus, its productivity will grow on (8065/5129)100 - 100 = 57%.
The Economy of Heat in terms of money in the conversion to the diesel fuel will be
about 71 thous.$/sezon, and the period of the return on expenditures (30/71=0,42) - in the
limits of one season of the work of drying apparatus.
MTFI-2012 75
Version 1.3. it is realized during mixing of the exhaust gases of the zone of cooling to
the agent of the drying of drying zones.
The procedure of calculations of heat economy and the determination of economic

expediency are analogous to the previous calculations. Expenditures for realization will be
about 12 13 thous.$ and the operations of grain dryer can be justified also in the limits of
one season.
The second group of measures is based on the use ecological- clean technologies.
In particular on the use of heats-utilizer of the heat of the exhaust gases.

For calculating the heat-utilizer should be taken into consideration such initial data.
The expenditure of the drying agent for an example of the drying apparatus of DSP-
32otwill compose in the first drying zone V1 = 80 thous m3/hour, the second drying V2 = 42
thous. m3/hour and zones of cooling Vcools=48 thous. m3/hour.
But the height of drying chambers composes 4686, 2886 and 3678 mm respectively
with the cross section is 3250*1000 mm. The temperature of the drying agent at the output
from the drying zones, as a rule, they are not normalized, but it is placed as initial condition
with the determination of drying regimes and is within the limits of 40 of 65 . The
temperature of the drying agent at the output sometimes calculate from the formula
t2 = 0,125(2t1+1+2) = 45 , (10)
after these data it is possible to approximately determine the losses of heat (energy)
with the drying agent at the output from the drying apparatus according to the formula:
Q = Vct2, (11)
after substituting the appropriate values, energy losses will be 1100, 641 and 497
kJ/sec respectively in the first and second drying and cooling zones of drying apparatus. For
heating of atmospheric air are used, as a rule, the heat exchangers gaz-gaz. For
determining the area of heat exchange it is possible to use the known equation of heat
transfer from the gas to the wall and from the wall to the gas when the heat-transfer
coefficients of 1 and 2 are known. The value of / can be ignored with [isplzovanii] of
heat exchangers with the steel or brass tubes, since. thermal resistance in them is
insignificant:
1 (12)
K
1 1

1 2
after literature data the coefficient of the heat exchange of 1 with the heating or
cooling metal tubes by gases is within the limits of 1 1050 W/(m2K), and in the grain
dryers of max = 29 W/(m2K) [2].
Thus. the coefficient of heat transfer it is possible to accept K 25 30 W/(m2K).
Then the surface area of heat exchanger- the utilization on the zones will compose
1465 m2, 610 m2 and 830 m2 with respect to the first and second drying and third cooling of
the zones of drying apparatus. With the cost of 1 m2 of the surface area of heat exchanger of
approximately 125 $, the cost of entire heat exchanger will compose about 260 thousand $.
Profitable part, in the recomputation to the natural gas will compose 35 thousand m3, or
15,5 thousand $ for the season. On the basis of that presented above, the payback period
76 MTFI-2012
single initial costs of heat exchanger will exceed 16 years, and with the use of diesel fuel - 5
years. It is necessary to note that the relatively low economic effectiveness of heats-utilizer
under the prevailing until today conditions, does not diminish their scientific significance
and the possible prospect for practical application.
References:
1. .. // , 2003.
27. . 192 198.
2. . / . , . // ,
2001. 2. . 3839.
3. .. / .. , .. , ..
.: , 1982. 239 .
4. .. . .: , 2004. 240 .
5. , ,
. -, 1997. 72 .
6. .
// , 2005. 4. . 2021.
7. ..
// - , 2, 2003. . 2528.
8. .. . .:
, 1987. 174 .
TECHNOLOGY PERFORMANCE MANAGEMENT TO

SEPARATIONS WET GRAIN-MIXS
*Gaponyuk I., Shapovalenko O.
*Gaponyuk I., zenidtar@gmail.com;
: -
,
.
. . -

.
.
: , , , .
To bring the Grain collected harvest (GCH) at steady state, it is cleaned and dried
before the benchmark standards. Clean the Grain from the graines adventices, grain and
other impurities of grain on the cleaning machines [7]. The operation cleaning GCH prior
transactions with its drying [7, 8]. Additional cleaning the Grain to the requirements of the
food processing industries, export needs and other purposes are already in the process of its
storage.
In foreign practice the Technology of the postharvest working of the grain (TPWG)
on the elevator are similar to the patriotic: specific load on the sieve surface of the
separators is about 6.2-7 t/m2 per hour and cost the air aspiration model equipment just
like domestic. [11, 12, 14].
To clean the GCH used a variety of methods based on the division components of
the grain mixture. However, the processes of the vibrating separator occupy a priority place
in the practice of their application on the grain combine, for use on elevator and food
processing enterprises [4, 5, 10, 10, 13].
Build capacities the Elevators, along with disabilities increasing the acreage of
production premises for a secondary location of technological equipment, stipulates the
need to increase the performance of this equipment without any deterioration in the quality
of his work. This problem is solved by increasing the working surface area sweeping
machines revving to itself sorting of components of the GCH or a change in the physical
properties of the GCH or its individual components. However, the first practical application
of the principle of limited size of production premises and maintenance of large equipment,
the second is a decrease in the effectiveness of the purification of the corn-mix. Application
of the third, to change the physical properties of the GCH or its individual components are
not used due to the paucity of research.
Research a. Sergeeva, v. m. Solovyov, g. n. Pavlihna processes of separation and
the factors influencing the effectiveness of the separators is the optimum speed to move the
GCH, located between the areas of congestion and current separator [12]. The value of the
optimal speed of different cultures different. Excess of actual speed moving GCH from
78 MTFI-2012
optimal due to the increased performance of separator with simultaneous deterioration of

podlnost impurities of the corn-mix.
In his experimental studies of H. Ksflnova has established optimal speeds for
oilseeds within v 0,17 m/s. However, such an approach to establishing the optimal
parameters of separator in the separator sieve-surface seems somewhat questionable. Since
the same speed moving FORCES of varying humidity, presence of interphase interactions
while moving on the the sieve surface the variables flow parameters impurity gases change
the GCH as moving on the sieve surface, and more effective cleaning can vary.
Factor of influence of alternating the content of impurities in the GCH as they move
through the sieve surface is taken into account in the development of Y. Baenova and
increase the angle of direction of vibration sieves. For this author recommends that produce
sieve curvature changes. However, this decision does not fully suitable for the separation of
the GCH of different ratio of impurities.
Influence of air on high speed movement of GCH by the sieve researched A.
Lyubimov. For sieve with round holes it found boundary flow speed of 5 m/s for larger
values of the speed flow air prevents to the penetration of grain through a sieve. In our
opinion boundary speed would be appropriate to associate with the actual speed of flow
through a hole sieves with holes and a fictitious amount of true, considering the move a
grain mix.
In the modern research of domestic and foreign scientists determined that further
intensification of processes the vibration separator of the GCH, parameters and marked
improvement of operating conditions have already been exhausted [1, 11, 12]. Therefore, L.
Grosul, B. Kotov, . Volotion [1] and the other is defined as a separate direction of
intensification of vibration separation, differentiated security options installed separators
that are based on the peculiarities of the density and size of the corn.
Subsequently, L. Tschenkovim, D. Mazorenkom, V. Ridny and others [12] the
influence of structural parameters of sieve-treatment devices on the intensity of separation.
However, in studies of the academics and other us publications, not influence parameters of
gas flow on the the moisture content surface layer of particles the SUN, changing their
structurally-mechanical properties and differentiated management of these indices of the
components specified parameters the working gas of the separation units.
Of particular interest are research of influence of interphase interactions at the
intensification of GCH secessionist conflicts vibration separation of impurities the less
nature weight (LNW) wet and too wet it. The relevance of these studies confirmed
production difficulty clearing the damp GCH from LNW, influence the content of these
additives on stability and explosion safety and fast dehydration of the corn-mix, as well as
the State of environmental pollution of these impurities can cease the dehydrated GCH and
it in containers for storage or transport.
Therefore, in our opinion, given changing the moisture content surface layer particle
component of the GCH (especially the LNW) can improve the looseness and speed up the
wet fractionation the GCH vibration-aerodynamic way. This task can be done of short-term
of convective heat by the moisture exchange differentially-set parameters of the working
gas of rolling a layer of wet GCH and its shaking on the sieve separation. The
Argumentum of this opinion on the following analysis of the sieve separations.
It is known that the largest application in the domestic and foreign practice got two
groups of machines: clean grain from geometric dimensions (the sieve separation) and
aerodynamics indicators (the Aspirators) components.
MTFI-2012 79
In terms of moving the GCH in the separators, the forces of inertia (Pi) should not
exceed the strength of adhesion of particles grain mix (f G) floating the sieve surface (Pi > f
G) conditions of irregular movement of the sieve surface with some acceleration , the
conditions of traffic particle of mass m on sieve surface will be determined by the ratio of
acceleration sieves and corner his inclination, on the one hand, and the coefficient of static
(until) fst, or dynamic (during movement) fd friction slip flat particles [6]:
m > f m g, or >fg, (1)
For particles of sphericity form friction coefficient-slip (f) through can be in the
friction coefficient-rocking (k) to the radius of the particles (r), the expression (1) changes
are:
k
> g, (2)
r
The terms of the motion of particles (1) and (2) cited for the horizontal surface the
sieve.
For the inclined sieve of surfaces with slope to the horizontal projection, particles
can move upwards along the sloping surface of the sieve, or down by the same conditions
exceeding the force of inertia over the forces of friction (Pi > f G) with the presform forces
proofreading by an particles (perpendicular component P P sin and PG =fGcos)
or weakening the forces of friction, in the case of moving particles down [6]:
Pi f G ( Pi cos G sin ) f ( Pi sin G cos ) , (3)
For aero-separations [6]:

G - R = m g F . .. > (<) 0,
2
(4)
2
In our opinion, the exception to this rule may be times of presence of mechanically-
associated moisture that is in a liquid state on the surface of the particles of the components
of the corn-mix and significantly impairs her the looseness and uniformity.
Because in practice such cases often occur, particularly when harvesting late grain
crops, so aero-separations such corn-mix without her training is ineffective.
The low effectiveness of process aero-separations, in turn causing low efficiency
and low performance of the sieve separations.
Another optional argument to confirm this thesis is the results of research of
influence of ntensifkatorv on the efficiency of the separation of the corn-mix. His
experimental research of L. Grosula and M. Tishchenko [1, 12] proved that the intensity
(dynamic, superficial and volumetric), arousing a layer of the GCH, increasing the
bandwidth of the separator. However, the performance of separator is accompanied by a
relative increase in the upper gathering faction of the GCH and change the height of the
layer GCH on the sieve surface especially when applying line-ornament of intensity [12].
Shifting the balance of power layer of grain to peripheral parts of sieves and particle the
upper gathering factions worsened division mixture.
Below, consider the features of the products and the heat for the problems of
reducing the moisture content only the superficial layers of particles the GCH for the
80 MTFI-2012
solution of problems of selection of vital daily impurities of grain (enhancing the process of
fractionation), and drying.
Kinetic equation of the FokkerPlanck distribution density of the particles in a

coordinate system f (t , r ) ( f (t , r) dr N (t ) ) with the conditions according to the

equation of continuity [6]:
f
( P(t , r )) (t , r ) (5)
t
and the equation of the Boltzmann [1, 6] function description of spatial distribution
of particles by impulses:

f ( p, t )
W ( p, p) f ( p, t ) W ( p, p) f ( p, t )d 3 p (6)
t
is the most acceptable to describe grain crops from the grain of the basic culture.
Studies conducted on the laboratory sieve-separation ZLS and heat-moisture- to
exchange camera with samples of the most common and hardest to separation graines
adventices biological garbage impurity grain crops (LNW). The looseness LNW and grain
was assessed by his internal and external friction.
In Fig. 1 is the results of researches of influence of humidity on the LNW angle
external and internal friction. The results of studies (see Fig. 1) confirm our assumption
regarding the unequal dynamics of changes to the looseness of the various components of
the GCH to increase their humidity and greater dependence of external friction LNW
compared with other components of the GCH.
60
.
degrees
55 1
,
50 1
friction,
45

40
2 2
external
35
30

25
Angle
6 11 16 26 36 46 56 66 76 86
,
Humidity %
component
Fig. 1 Dependence of external friction components of
grain mixes from their moisture content: 1 LNW; 2 a
corn of wheat
On the basis of the experimental studies of we obtained the semi-empirical equations

of the dependence of the angle of the exterior angle () of LNW (7) and of grain of wheat
(8) on their humidity (W):
MTFI-2012 81
LNW 38,38+0,198W LNW, (7)

wh 27,5+0,039Wwh, (8)
As can be seen from these dependencies, the looseness LNW in considerably greater
extent depends on the humidity of these particles in comparison with the grain.
The task of the second group of studies was built to establish the impact the
moisture content components of the GCH on the performance and efficiency of separation.
Results of influence of humidity of the surface layers of the components of the GCH at its
Severability and performance outlined in Fig. 2.
% %;
kg/min
100
, %;
separator,kg/min
0,6
,
90 2 22 2
Efficiency separator,
separator,
80 0,5 2
70
0,4

11 1
Performance
60
Performance
0,3
50
40 0,2
13 18 23 24 25 28 13 18 23 28 33
grain
Humidity ,
mix, %%
Humidity,
grain mix,/
%
) )
Fig. 2. The influence of moisture content of surface layers components of corn mixture
on a) efficiency and b) the productivity of the work of the separator: 1 the control and 2
prototypes of grain and LNW.
The duration of the separation of the GCH (duration of stay of the GCH on the sieve
surface) changed the output separator variable thickness layer of the GCH.
Conclusions:
1. The friability of admixtures GCH with the smaller mass in the larger measure
depends on the humidity than of grain of the wheat. On the coefficient of the external
friction of particles influences the humidity only of surface of these of the particles.
2. The rate of change of the moisture of the surface of LNW is more 13 - 16 times from
this speed for the grain.
3. The obtained semi-empirical equations adequately describe the redistribution of
moisture in GCH and LNW. This makes it possible to govern the friability of components
GCH.
4. Is developed the convective method of control of the friability of components GCH.
References:
1. .. -
// . . . ,
, 2002, 37.
2. .. : [] /
.., .., .. .: . 2003. 572.
82 MTFI-2012
3. .. / .., .. , ..
. .: 1982. 329 .
4. .. //
/ .. , .. .: , 2001.
100 .
5. .. , /
.., .., .. :,1990. 367 .
6. ..
: [. .]// .: . 1991. 367 .
7.
. .: , 1972. 49 .
8. , ,
. , 1997. 72 .
9. .. - .
. / .., ..// .:, 1980. 256 .
10. .. . 5- ., . . .:
. 1985. 351 .
11. / .. (-
. .
COMBIPLUS// .: . ,
8, 1989. 28 .
12. .. . .:
, 1978.
13. .. // : .
2004. 222 .
14. , / ..,
..// .: . ,
2, 1985. 85 .
15. .. . .:, 1965.
328 .
FRUITS OF ARONIA MELANOCARPA (MICHX.) ELLIOT AS

OBJECT OF DRYING
*Ghendov-Moanu Aliona, Boetean Olga, Dicusar Galina, rn Ruslan
*Ghendov-Moanu Aliona, a_mosanu@yahoo.com
Abstract: In this paper is presented the biochemical content of the fruits of Aronia melanocarpa
(Michx.) Elliot and the influence of storage duration on the quantity of soluble vitamins (C and P) of
product. The processing methods of Aronia melanocarpa (Michx.) Elliot are shown and the influence
of different factors on the quality and quantity of the finished product. It is also shown the nutritional
value of the fruits of Aronia melanocarpa (Michx.) Elliot for human health and the therapeutic
properties which they possess.
Keywords: Black chokeberry, anthocyanins, vitamin C, vitamin P, biologically active substances.
Introduction
In the last decades has raised the question of finding alternative sources of the
biologically active substances that generate an increase in interest towards natural fruits
rich in useful compounds.
Unlike the chemical synthesis of the biologically active substances, natural, useful
compounds contained in plant material have a number of advantages, as for their growth no
need the creation of special conditions, these substances are also found in sufficient
quantities for their removel under the industrial conditions.
Currently the resources of this type either are processed for a limited circle of
products or they are not used at all. The cause of these things is the lack of advanced
technologies of complex processing of these materials. This situation leads to the fact that a
very large amount of valuable substances remain untapped. In this connection it comes to
the creation and implementation of new technologies that allow processing of plant
materials resources.
As a matter of this kind can be studied Aronia melanocarpa (Michx.) Elliot, whose
fruits are the subject of research in this article.
Introduction into the productive cycle of fruits of this crop is very effective, because
they contain in their composition a wide spectrum of the biologically active substances,
which have a positive influence on the biochemical processes resulting in the human body.
The fruits of Aronia, thnks to the content of phenolic compounds, are known as
medicinal products by valuable therapeutic virtue P-vitamin activity, hypertensive,
antioxidant [1] chemopevetive, anti-inflammatory, antiarteriosclerotic, gastroprotective,
antimutagenic [2] etc. Today the fruits of Aronia, due to phenols with the antioxidant action
are applied on the world market as a dietic product, welcome to the daily diet to strengthen
the body and promote healthy lifestyles.
In terms of origin and the range of this crop is a native plant from the North of
America that due to the curative taste properties of its fruits was cultivated over large areas
of European and Asian countries. In the Republic of Moldova Aronia plantations occupy an
area of 157,8 hectares of forest in the detours.
84 MTFI-2012

As the product has been studied the fruits of Aronia melanocarpa (Michx.) Elliot
taken from the territory of the Republic of Moldova in the month of September, on the dry
time, at the achieving complete maturity of fruits. The fruits are harvested manually. After
the harvest are removed spoilt fruits and other impurities. In fruits are determined the
content of biologically active substances as a percentage in 100g of the product.
Freshly harvested fruits are kept at the temperature of- 20 2 0C [3]. During
storage is determined by the content of vitamin C and vitamin P.
Frozen fruits, stored at the temperature of -20 2 0C, remove from the freezer and
place in the refrigerator in which are stored 24 hours at the temperature of - 5 + 2 0C.
The moisture of fruits was determined by GOST 28561-90 [4];
The amount of vitamin C has been determined by the iodometric titration method
with the pointer in the presence of starch KIO3 = 1 %. [5]
Summary quantity of substances with activity P-vitamin was determined by
spectophotometric method.

Fruits of Aronia melanocarpa (Michx.) Elliot are grown in the territory of the
Republic of Moldova and contain a wide spectrum of the biologically active substances, in
which case they represent a raw material with a high potential for production use of foods
with high nutritional value.
Data written in the specialized literature, show a dependency of the biochemical
content of fruits quantity depending on the region and the meteorological factors in which
they are grown, however the quality of the composition of the biologically active
substances does not change. In this connection, the researches content of valuable
substances from fruits must be carried out taking into account the growth in each concrete
case, which causes need to be searched.
As can be seen, generally among the biologically active substances in fruits of
Aronia melanocarpa (Michx.) Elliot, the most attention of researchers is directed towards
the presence in fruits of the following groups of substances: vitamin C (ascorbic acid);
Vitamin P; flavonoids; anthocyanins; tanning substances and sugars.Therefore, as the
indicators for the characterisation of the object of research was taken the content of vitamin
C and vitamin P.
In table 1. (in percent from 100 g of product) are shown the results of studing the
content of the biologically active substances in fruits of Aronia melanocarpa (Michx.) Elliot
which grows in the territory of the Republic of Moldova.
The fruits are harvested in mid-September on the dry time and are used for various
research throughout the year. Immediately after harvesting, in fruits are determined:
moisture, vitamin C, vitamin P, flavanoide, anthocyanins, tanning substances, sugars. The
data obtained have been compared with those in the specialized literature [6,7]. In table 1
are given different values of the biologically active substances in the composition of fruits
of Aronia depending on the harvesting region.
MTFI-2012 85
Table 1. The chemical composition of the Aronia melanocarpa fruit (Michx.) Elliot.
Growth area Data from
Index
Sud Centru Nord the literature
Vitamin C,
11,3 12,8 15,2 9,0-264
mg%/100g
Vitamin P,
2315,1 2410,3 2720,6 1200-4977
mg%/100g
Flavanoide,
458,2 478,1 556,4 363-3000
mg%/100g
Anthocyans,
680,5 818,3 954,5 600-5976
mg%/100g
Sugars,
9,8 8,3 7,1 6,6-10,8
%/100g
As shown, the content of vitamin C varies depending on the place of harvest, thus:
the minimum data for fruits are recorded in the southern regions, - 11.3 mg% 100g and the
maximum data are recorded in the northern regions - 15.2 mg%/100g. However, regardless
of the place of harvesting, the content of vitamin C in fruits are within the limits of
literature data. You can also notice that any data obtained in a vitamin C content is not less
than the minimum limit of literature, - 9 mg%/100g.
A large amount of substances with P-vitamin activity is recorded in fruits from the
northern region, where their amount is 2720,6 mg%/100g. The smallest quantity of
substances with P-vitamin activity is recorded in the southern areas, - 2315,1 mg%/100g.
So after analyzing the data, we can say that after this index the fruits of aronia are
grown in Moldova does not yield fruits that grow on the territories of European countries.
According to the flavanoide content the largest quantity is recorded in the northern
regions which is 556,4 mg%/100g. And the smallest in the southern region which is 458,2
mg%/100g.
The range of variation of anthocyanin content is from 954,5 up to 680,5 mg%/100g.
As for flavanoide, the largest quantity is recorded in the North regions. At the same time
the smallest value is recorded in the South regions - 680,5 mg%/100g, however this value is
higher than the lowest value stipulated in literature.
As regards the content of sugars is totally reverse its variation. The smallest quantity
of sugars is recorded in the northern regions which is 7,1 mg%/100g at the same time the
largest quantity is recorded in the southern regions, which is 9,8 which is close to the
maximum value of data in the literature.
The range of variation in the content of the biologically active substances in the
fruits of Aronia, which grow in various regions of the Republic of Moldova, is explained
by different quantity of precipitation for different regions, soil quality.
The organization works with plant material it is necessary to take into account that
the period of harvesting Aronia fruits is very short (up to 1 month) and the period of
processing is going on throughout the year. So there is a need to form conditions which
would ensure over a long period the preservation of biologically active substances in the
plant product, its resistance to physiological diseases and braking the degradation processes
of macromolecular substances, without lowering the quality of plant material.
On the vitamin P considerably influences the storage life as in Figure 1 is shown the
content changing of the vitamin P during the storage at the temperature of - 20 0C [8].
86 MTFI-2012
Cantitatea de vit. P [% de la cantitatea

100
80
60
iniial]
40
20
0
0 5 10 15 20 25
Timpul de pstrare, [sp.]
Cantitatea de vitamina P n, % de la cantitatea iniial
Fig. 1. Dynamic storage of vitamin P in the fruits of Aronia melanocarpa (Michx.) Elliot
to preserve them at the temperature of - 200C.
Curve variations of preserving vitamin P consists of three zones. The first zone is to
decrease the levels of vitamin P up to 55% compared to the initial quantity of fruits. After
this follows the second zone when the quantity of vitamin P grows to 61% as compared to
the initial quantity of fruits. In the third zone, the content of vitamin P remains constant.
As to the content of vitamin P, vitamin C an increased influence has a storage life in
Fig. 2 is shown the dynamic variation of vitamin C content in the fruits of Aronia in time to
preserve them at the temperature of - 20 0C.
100
Cantitatea de vit.C [% de la cantitatea iniial]
95
90
85
80
75
70
65
0 5 10 15 20 25
Tim pul de pstrare, [sp.]
Cantitatea de vit. C [ % de la cantitatea iniial]
Fig. 2. Dynamics of preserving vitamin C in the fruits of Aronia melanocarpa (Michx.) Elliot to
preserve them at the temperature of - 200C.
MTFI-2012 87
Of Aronia fruits can be obtained the following products:

dried fruits of Aronia at the temperature of - 20 to 80 C for 2 hours up to
several days.
Aronia with ugar
compotes from Aronia
jelly from Aronia
marmalade from Aronia
wine from Aronia
juice from Aronia
Conclusions
It has been established that the fruits of Aronia which grow in Moldova, present a
perspective raw material for the producing of the enriched productions with the biologically
active substances.
The data obtained, we can affirm that the fruits grown in the northern regions of the
country have a higher content of the biologically active substances such as flavanoids,
anthocyanins, vitamin P, vitamin C and those grown in the southern regions are richer in
sugars.
It has been shown that it is necessary to process the raw material in a range of 10-32
weeks from the harvest time because of long lasting storage influences negatively on the
content of vitamins.
Watching the assortment of products which can be obtained from the fruits of
Aronia we can affirm that in our Republic the fruits of Aronia are considered partially, and
most of them are dry or used to make jams, compotes.
References bibliography
1. Bell D, Gochenaur K. Direct vasoactive and vasoprotective propreties of anthocyanin-
rich extracts. J. Appl. Physiol. 2006, 100 (4), p. 1164-70.
2. Gasiorowski K, Szyba K, Brokos B, Kolaczynska B, Jankowiak-Wlodarczyk M.,
Oszmianski J. Antimutagenic Activity of Anthocyanins Isolated from Aronia
melanocarpa Fruit. Cancer Lett.1997, 119, p. 37-46.
3. 3. . ..:
, 1989.168 I5BN 5337004042
4. 28561-90 .
.
5. , .. ./ .. - .:
, 1985.-255
6. . .
// . . . . . - .,
1973. -4. - . 25 - 29.
7. . ., . .
// . 3- .
. - , 1968. - . 395 - 409.
8. ()
/ . .,
. . // : /
. . - . -. - , 1998. - . 125-126.
USING NON GAS ANALYZER METHOD ABOUT DIAGNOSING

OF LEAKAGE OF THE REFRIGERATING AGENT FROM
REFRIGERATING SYSTEM OF THE HOUSEHOLD
REFRIGERATOR NRD - DH -239
Gorin Alexander, *Demin Michael
*Demin Michael, demin.m@mail.ru
Abstract: In this work it is demonstrated the theoretical bases and results of experiments
regarding distribution of temperature on a surface of the evaporator and in volume of the freezing
chamber of the household DH-239 refrigerator (HR) working with isobutene. The values of
temperature were received by means of computing algorithm of mathematical model [1] and
defined experimentally, depending on a dose of filling are compared by isobutene of refrigerating
system and ambient temperature. The action principle, the location of the sensor and settings of the
device of automatic equipment signaling about leak of a coolant from the HR refrigerating system,
are proved at various uptake of a temperature regulator, in the range of ambient temperature from
16 up to 43 degrees Celsius.
Keywords: household refrigerator, evaporator, isobutene, mathematical model, computing
algorithm, filling dose, ambient temperature.
The world practice knows several ways of cooling agent leak ascertainment from
refrigeration system. One of them is analysis of thermodynamic process changing in the
system involved by decrease of pressure of working medium in the discharge line and/or
increase of working time factor (WTF) of compressor [2]. But change of the mentioned
thermodynamic characteristics cant be reliable indicator of cooling agent leaks from
household refrigerator compressor system as increase of WTF can also be connected to
worsening of transmission from condenser top. There is a method of cooling agent leaks
ascertainment from refrigerating plants by reacting to trace contaminants in the
atmospheric air in the places of their placement [3] with special portable devices leak
detectors.
None of the mentioned methods is acceptable for cooling agent leaks diagnosis in
the household refrigerating equipment because of impossibility of its current prophylaxis
service, including the use of portable leak detectors and gas analyzers, and absence of
small recording devices, adapted to the construction of small refrigerating equipment.
The indirect confirmation of isobutene leak from compressor system of the
working refrigerator can be decrease of isobutene boiling point and as a result decrease of
temperature on the top of evaporator in freezing section of refrigerator.
The aim of this work is substantiation of bases of cooling agent micro leaks
diagnosis from the refrigerating system of small refrigerating equipment and
development of the device, signaling about leak in different positions of thermo regulator
and ambient temperature.
For the achievement of this aim its necessary to solve the following problems: to
get data about temperature change on the top of evaporator depending on the dose of
MTFI-2012 89
refrigerating system filling and ambient temperature; substantiate the position of device
sensor of automatics HRD, signaling about the leak.
For the solving of these problems we realized the researches with the use of
experimental stand, the scheme of which is shown on the picture 1.
Fig. 1. Scheme of temperature sensors position (thermo pair) on the experimental stand: T1 T6
on the top of evaporator, T7 in the volume of freezing camera, T8 in the volume of freezing
section, T9 T11 on the top of condenser, T12 on the top of absorbing conduit, T13 ambient
HRD temperature. 1-2 pressure-and-vacuum gage, 3 manometer. CB chill box, FK freezer
compartment, C condenser, M compressor, F filter dehydrator.
The stand is created on the basis of the household refrigerator DH-239 [4], filled
with cooling agent R600a (optimal mass of filling, fixed by the producing plant, - 38g).
On the lines of absorption and discharge of refrigerator compressor system there are
devices for measuring of pressure and temperature.
During experimental researches the following was recorded: the temperature on
the top of evaporator and condenser, the temperature of absorbed cooling agent fume
directly before compressor; the pressure in the entrance to the evaporator block and while
going out, in the discharge line; electric energy consumption (supply meter is used).
The researches were done in the conditions of fixed outdoor temperature value:
16, 25, 32, 38, 43C, with thermo regulator settings, corresponding to minimal, average
and maximal cooling. During researches isobutene was taken away from the refrigerating
90 MTFI-2012
system HRD in 1,5 g. After each letting out of isobutene from the refrigerating system
the temperature and pressure were fixed, the daily electric energy consumption was
determined, WTF was calculated. Taking isobutene out of the system was made with a
help of the graduate during the stopping of the refrigerating device.
During the experiment we determined the zone of the freezer compartment
evaporator, the top temperature of which corresponds to the temperature and pressure of
isobutene on the saturation line. This zone for the model HRD DH-239 is situated
between the sixth and the tenth screws of freezer compartment evaporator [5,6]. The
sensitive element of the device of refrigerator automatics signaling about cooling agent
leak can be placed on the shown zone of the evaporator (place of thermo pair position
T3).
The analysis of these data shows that the temperature on the top of the freezer
compartment evaporator depends on the doze of compressor system filling, ambient
temperature and position of thermo regulator. Regardless of the thermo regulator setting
the lowest temperature value on the evaporator top takes place with doze of filling about
32,0 g and ambient temperature 16C, but after taking isobutene out it starts to increase
linearly.
If we decrease the doze of filling from 38,0g to 35,0g the temperature on the top
of the evaporator goes down with thermo regulator settings: minimal from 26,3 to
29,6C, average from 27,7 to -30,9C, maximal from -29,8 to -32,8C.
These data show that the reduction of filling doze on 3 grams leads to reduction of
the temperature on the freezer compartment evaporator on 3,3C, 3,2C, 3,0C
corresponding to minimal, average and maximal settings of the thermo regulator. The
results show that the temperature decrease on the evaporator top can be diagnostic
indication of isobutene leak from refrigerating system.
With the aim of possibility of setting this device, the mathematical model and
calculating algorithm were developed, which give the opportunity to predict the
temperature value on the evaporator top and in the cooled volume with changing filling
doze and ambient temperature. The temperature value we got in the fixed spots let us
figure out its distribution with the use of finite-difference methods, temperature
distribution in the chill box.
The finite-difference net with size of 50100 was generated and the program
product in language Delphi 2011 was made. With their help the temperature value on the
freezer compartment evaporator of working HRD was analytically determined depending
on the doze of its filling with isobutene and ambient temperature.
On the basis of data we got at the average setting of thermo regulator HRD and the
data we got in the result of mathematical calculations, we compared and presented in the
form of the graph (picture 2) the temperature changes on the evaporator top in the place
of arrangement the thermo pair T3 at the ambient temperature from 16C to 43C, and
also at different doze of filling of compressor system of the working household
refregirating device DH-239 1,1 (41,0g); 2,2(39,5g); 3,3(38,0g); 4,4(36,5g);
5,5(35,0g); 6,6(33,5g); 7,7(32,0g).
When decreasing the filling doze of cooling agent from 38,0g to 32,0g the
temperature on the evaporator top in the place of fixation of thermopair T3 maximally
decreases at the ambient temperature 16C and will be -38C according to the results of
the experimental researches, according to the mathematical culculations 38,7C.
Maximal value in the same conditions is got at the ambient temperature 43C and will be
MTFI-2012 91
-28,9C and -27,9C. The same tendency of temperature change on the evaporator top
also remains for the filling dozes of 41g, 39,5g, 36,5g, 35g, 33,5g, to wit with the
ambient temperature increase the temperature on the freezer compartment evaporator top
increases.
Fig. 2. The graphs of temperature change on the evaporator top in the place of thermopais T3
arrangment at the changing ambient temperature from 16C to 42C at the average thermoregulator
setting. The graphs 1, 2, 3, 4, 5, 6, 7 data we got in experimental way, 1, 2, 3, 4, 5, 6, 7
data we got with a help of culculations at different dozes of filling. The graphs 1, 1 (41g); 2,2
(39,5g); 3,3(38g); 4,4(36,5g); 5,5(35g); 6,6(33,5g); 7,7(32g).
The temperature values on the evaporator top determined in culculating way and
experimentally, almost coincide regardless of the ambient temperature and filling doze of
refrigerating system. Comparison of temperature values on the evaporator top got in
culculating way and experimentally showed good similarity of the results. Maximal
difference of experimental and culculating data is 3,5%.
The analysis of the data shows that the mathematical model of temperature
prediction on the freezer compartment evaporator top is correct.
Thus we determited the place of arrangement of sensor device on the evaporator
top signaling about microleak from the refrigerating system of the working refrigerating
device.
We got the experimental data about temperature change on the evaporator top
depending on the changing settings, filling doze of refrigerating system and the ambient
temperature and they are compared with the results of mathematical culculations.
References:
1.
-239
.., .. , .. , ..
// . - , 2012. -
2 (136) .13-16.
92 MTFI-2012
2. ,
,
( ). / .. , .. , .. ,
.. , .. , .. , .. , .. ; -
,
-. : , 2009. 244.
3.
: . 90945 : (2009) F25 D,29/00 /
.., .., .., ..;
. . - . . -. - 200811794;
. 03.10.2008; . 10.06.2010. .11. 2.
4. .., .. NORD (
). : -, 2009. 268.: ., .
5.
()
.. , .. , .. //
. , 2011. - 3 (131). . 24-30.
6.
. / .. , .. , .. //
. , 2011. - 1 (129). . 17-22.
7. .. . []: .
.: . ., 1988. 479.
STUDYING OF THE COMPRESSION RESISTANCE OF THE

CORRUGATED PAPERBOARD PACKAGE
Gospodinov Delyan, Hadjiiski Vilhelm, Stefanov Stefan
Abstract: The corrugated paperboard is the most used material for producing of a large variety of
packages for almost every industry. The reason lies mainly in its low price, lightness and its potential
for recycling. Despite of this, different international treaties and laws require the lowering of the
quantity of material used for making one package. This brings the need for implying new and
advanced approaches for designing one product so its mass is reduced while its quality and strength
characteristics remain unchanged. Using models of packages based on the Finite Element Method
(FEM) can give the designers the opportunity to examine the distribution of stress and deformation
and implement changes in the products configuration until the optimal design is reached. The
document presents one such model of a corrugated paperboard package which has been created and
subjected to compressive loading. Then a real package with the same geometrical configuration as the
model has been tested. The results from the real experiments and the values obtained from the FEM
have been compared.
Key words: corrugated, paperboard, modeling, FEM, packaging
Introduction
Corrugated paperboard is a material which has been widely used in packaging
industry throughout the years since it was first presented. For the past decade however, it
has become preferred material for designers not only of packaging products. Advertising
accessories, pieces of art, tools used in transportation of different stock items, small toys
and miniature homes for pets, furniture, temporary shelters and many more [1,3,4,6,11]. On
of the reasons for this expansion of its use lies in its low cost which comes from the low
energy consumption, not complicated process of production and not expensive materials. Its
lightness and sustainability options also serve in its favor.
On the contrary, this expanding usage of paperboard materials in general has its
drawbacks. The production of cellulose-based materials brings damage to the biological
diversity and ecological balance [2,5]. Tree plants are being destroyed in order to obtain the
necessary raw material. Making of paper also requires usage of chemicals [7,8,12,13]
which definitely are not harmless to the environment. Greenhouse gases are also being
released to the atmosphere when the heat required for the production process is being
obtained [2]. While paperboard is material that can be subjected to recycling, this itself is
not a solution. Recycled paper is known to be less resistance to different force loads [9,10]
which occur during the use of paperboard products such as packages. Constant supply of
newly obtained cellulose fibers is required.
Taking this into account, various EU and world institutions have enforced
regulations asking the manufactures of paperboard-based packages to lower the quantity of
material they add in their products. Naturally this must not affect the quality characteristics
of these products. There are many functions of one package but one of the most important
is its protective function. A package must preserved the stored products from the harmful
influence of the surrounding outside environment.
In the case of the corrugated paperboard boxes, they are mostly subjected to
mechanical loads. They normally occur during transportation when the packages are placed
94 MTFI-2012
one above another, forming a multileveled stack of individual boxes. Those on the lower
levels are subjected to compressive loading coming from the weight of the upper packages.
It is important ability of one corrugated paperboard package to be able to withstand these
compressive forces which should not bring to its collapse which would cause damage to the
stored items.
The ability of the boxes to withstand compressive loading is assessed by parameter
widely known as BCT Box Crush Test. It is determined by experiment having the same
name. The BCT of a box depends on many factors. Most important ones are the mechanical
properties of the corrugated paperboard which the package is made of and its geometrical
dimensions and configuration.
The ability of the corrugated paperboard to resist compressive loads is assed by two
characteristics. The FCT (Flat Crush Test) and ECT (Edge Crush Test). As with the BCT of
boxes, these two parameters of the corrugated paperboard are determined by conducting
experiments bearing the same names.
There is an equation known as McKees equation [14] which makes it possible to
calculate an approximate value of the BCT of one package if its length, width and height
are known as well as the ECT and FCT of the used corrugated paperboard. This equation
however, produces not accurate enough results leaving the engineers to take decisions
based on their personal experience. This is why most of the packages contain much more
material than it is necessary in order to meet the required strength characteristics.
More accurate determination of one BCT can be achieved by using advanced
methods for enginery analysis. They include creating 3-dimensional models and using the
finite element method (FEM) to obtain and study the distribution of stress and
deformations. This will give chance to designers to be able to spot the weak areas of the
designed products, imply on-time corrections in their geometrical configuration, change
dimensions and add new elements if necessary until the optimal solution is found. This can
lead to general optimization and lowering the amount of used material without affecting the
strength properties of the packages. Shortening of the pre-production process can be also
achieved which will result in further lowering of the cost of one single product.
In order to be able to build reliable models of the corrugated paperboard based on
the FEM, the mechanical characteristics of this material must be studied.
Used specimens
Corrugated paperboard is a multilayered structure consisting most often of three
layers. Two external flat layers which are called liners and one internal fluted layer
known as flute. Important geometrical parameters of the flute is the pitch P and the
height H. Based on these two parameters, world standards have divided the corrugated
paperboard into several types [8]. The most common ones are the types C, B and E (also
known as micro-corrugated paperboard).
Schematically this is shown on figure 1. On it, the MD, CD and ZD markings refer
to the machine direction, cross direction and ZD-direction of the corrugated paperboard
[7,8,12,13].
MTFI-2012 95
Fig 1 Schematic representation of the structure of the

corrugated paperboard
In the present work, the corrugated paperboard which is used for the study is with
the type of flute C. For the purpose of ECT, rectangular specimens are cut. Their
dimensions are 100 mm. length and 24 mm. height. The samples for FCT test are circular
with diameter of 120 mm. All specimens are left at least 24 hours in the environment of
22,1 C and 24% relative humidity.
Fig 2 Samples of corrugated paperboard for ECT and FCT testing
Conducted experiments
ECT and FCT tests consist of placing the specimens between two plates. The bottom
plate is fixed while the upper one is able to move vertically. Through it, a load is applied to
the tested sample. The magnitude of this load F is measured along with the displacement S
of the top plane of the specimen which is in contact with the upper plate. Those two
parameters are represented in coordinate system and the dependency F(S) is therefore
determined.
In the case of ECT testing the load is applied to be coincident with the cross
direction of the corrugated paperboard (CD) and when FCT is performed the load is
coincident with the ZD-direction (figure 1).
After processing the data from the experiments we are able to obtain the equivalent
stress strain curve of the tested corrugated paperboard, which is the aim of the
experiments. They are shown on figure 3.
Those curves give us chance to determine important equivalent mechanical
properties of this material which are afterwards used to simplify the FEM based models of
packages. When creating such models, instead of having to build the complicated geometry
of the multilayered structure which is the corrugated paperboard, it can be replaced by
simple plate of equivalent homogenous material whose mechanical behavior would be the
same as the one of the corrugated paperboard.
96 MTFI-2012
1.00
0.90
0.80
0.70
Stress [MPa]
0.60
0.50
0.40
0.30
0.20
0.10
0.00
0% 10% 20% 30% 40% 50% 60% 70% 80% 90%
Strain [%]
ECT FCT
Fig 3 Obtained stress strain equivalent curves from ECT testing and FCT
testing of corrugated paperboard of flute type C
After the experiments done with corrugated paperboard samples, a box made of this
material is subjected to BCT testing. The Box Crush Test is relatively similar to ECT and
FCT. The tested specimen is placed between two plates. The bottom plate is fixed while the
upper is able to move vertically. Through it a load F is applied on the box. Its magnitude is
measured along with the displacement S of the top plane of the package which is in contact
with the upper plate of the testing equipment. The loading continues until a drop in the
magnitude of the force is registered while the displacement rises rapidly. This indicates that
the walls of the box have buckled. The value of this maximal load is recorded in Newtons.
Then it is divided by g to transform it into kilograms force equivalent. This newly obtained
number becomes the BCT parameter of the tested box.
The recorded values for F and S are presented graphically and load displacement
chart of the box is obtained. It is shown on figure 4. The box which is tested is 385 mm.
long, 255 mm. width and 390 mm. high. It is made of corrugated paperboard type C the
same paperboard which was subjected to ECT and FCT testing.
The chart which is shown on figure 4 has several distinguishable sections. At first
we see a linear part of the diagram which is relatively flat, having very small slope. The
reaction force of the box is rising by only 1,972 kgf per 1 mm of displacement. This is due
to the fact that in these initial moments the compressive load is being absorbed by the top
and bottom panels of the box. The corrugated paperboard there is subjected to compressive
force whose direction is coincident with the ZD-direction of the paperboard. We can see
from the chart on figure 3 the much lower slope on the stress strain curve of the
corrugated paperboard when it is subjected to that type of loading.
The next section we notice on the diagram on figure 4 is the curved transitional part
followed by another linear area with much higher slope. The reaction force of the box there
is rising rapidly by 40,11 kgf per millimeter of displacement. Here the load is absorbed
mostly by the side walls of the box. They are being subjected to compressive loading whose
direction is coincident with the CD of the corrugated paperboard.
MTFI-2012 97
This linear section is followed with curved part which is the end of the chart. This is
where the package becomes unstable and then collapses. For the tested specimen the
buckling occurred at 209,08 kgf the last point of the diagram.
220
210
200
190
180
170
160
150
Applied load [kgf]
140
130
120
110
100
90
80
70
60
50
40
30
20
10
0
0 1 2 3 4 5 6 7 8 9 10 11 12
Displacement S [mm]
Fig 4 Load displacement chart obtained from BCT testing of a box
FEM based model

After the experiments are being done, a 3-dimensional model of the tested box is
built. It has the same dimensions as the used specimen. In order to mesh it, Shell elements
are used which have 9 nodal points and six degrees of freedom are considered at each node.
The mesh itself consists of 2322 elements and 6762 nodes.
The loading conditions are chosen to be the same as in the real experiment. Rigid
fixtures are defined on the bottom plane and the loading force is applied on the top plane.
Its magnitude rises in steps by 7,75 kgf.
After the process of calculation is over, the results are examined. The BCT value of
the 3D model is estimated to be 205,30 3,87 kgf. The difference between this number and
the one obtained experimentally is 1,81%.
Conclusions
Through experimental research important equivalent mechanical characteristics of the
corrugated paperboard have been determined. This provides the opportunity to create FEM
based 3-dimensional models of products that are made of this material.
The obtained equivalent stress strain curves of the corrugated board when
subjected to loading in different dimensions have been studied. They show significant
difference in its behavior under same loading conditions.
The relation between the loading and deformation on a box subjected to compressive
loading is obtained. Its examination gave more detailed information on the force absorption
by the elements of the package on different stages.
Three-dimensional FEM based model on the package was developed. The data
which were obtained by this model and those taken experimentally were compared. Good
coincidence between the numbers was achieved. This leads to the conclusion that the FEM
98 MTFI-2012
based models could be successfully used as a way to optimize the configuration on the
existing packages. This could lead to lower quantities of used material but preserving their
key quality parameters.
References
[1] Arzoumanian M., Marketing compression-based linerboard: What's really
changed?, Official Board Markets 77 (16), pp. 14-16, 2001
[2] Confederation of European Paper Industries, Sustainability Report 2009
[3] El-Sherbiny S., Morsy F.A., Elsayad S., Ei-Kader H.A., Thermal behaviour
of paperboard: Influence on mechanical properties, fibre morphology and
print quality, Paper Technology 46 (2), pp. 33-42, 2005
[4] Fornalski Z., Koodziejski R, Corrugated board packaging more and more
"valuable" | [Opakowania z tektury falistej coraz "cenniejsze"], Przeglad
Papierniczy 63 (8), pp. 450-452, 2007
[5] Global Forest Resources Assessment, FOOD AND AGRICULTURE
ORGANIZATION OF THE UNITED NATIONS (FAO), 2010
[6] Isler W., Latest developments in the paper industry, International Paperworld
IPW (10-11), pp. 32-34, 2010
[7] James R., Jewitt M., Matussek H., Moohan M., Potter J., Pulp and Paper
International Facts & Price Book, Brussels: Paperloop Publications, 2002
[8] Kirwan M.J., Paper and paperboard packaging technology, 2008
[9] Koning Jr. J.W., Godshall W.D., Repeated recycling of corrugated containers
and its effect on strength properties, TAPPI 58 (9), pp. 146-150, 1975
[10] Lapin V.V., Problems of strength properties of fluting and testliner from 70-
100% wastepaper: Role of beating, Tselliuloza, Bumaga, Karton/Pulp, Paper,
Board (9-10), pp. 34-37+100, 2002
11 Masood S.H., Haider Rizvi S., An investigation of pallet design using
alternative materials for cold room applications, International Journal of
Advanced Manufacturing Technology 29 (1-2), pp. 1-8, 2006
12 Papermaking Science and Technology / Finnish Paper Engineers Association
and TAPPI Helsinki: Jyvaskyla: Fapet Oy, 1999 2001
13 Smook G. ., Handbook for Pulp & Technologists / G. . Smook. -
Vancouver, 2002
14 c, R.C., J.W. Gander, J.R. Wachuta., Compression strength formula for
corrugated boxes // rbd Packaging, vol. 48, n. 8, . 149-159, 1963
HEAT EXCHANGE IN A THIN CHANNEL

*1Ivanov Leonid, 1Pisarenco Valentin, 1Cartofeanu Vasile, 2Pisarenco Maxim
1
2
Eindhoven University of Technology
*Ivanov Leonid, l_ivanov_d@mail.ru
Abstract: n lucrare este propus metoda de calcul al procesului de transfer de cldura ce are loc n
spaiul dintre condensator i peretele dulapului frigiderului casnic.
Key words: household refrigerator, heat exchange, thin channel
Acceleration of heat exchange in industrial processes, devices, electrical appliances

etc. is only possible when deep knowledge of the process is available. We will examine the
heat exchange process in the condenser of a household refrigerator. We assume that the
system consisting of the condenser and the refrigerator's housing represents a thin channel,
with a heat source on one side (condenser), and a heat sink on the other side (refrigerator's
wall). On the bottom there is another source of heat - the refrigerator's compressor (Fig. 1).
We will study the laminar gas flow in a thin channel whose thickness is considerably
smaller than its length and height.
Fig. 1. The heat source dislocation
We will consider the quasi-stationary state of the compressor's functioning, which

essentially determines the efficiency of the device.
T T 2T 2T
wx wz
z c x 2 z 2
(1)
x
100 MTFI-2012
1
dT
Tcd Ta (2)
dx x h 1

2 Ta Tcd
dT
(3)
dx xh 2
dT q3
(4)
dz x 0 3
The flow equations read:
wx wx 2 wx 2 wx
wx wz 2 2 (5)
x z x z
w w 2w 2w
wx z wz z 2z 2z g T
x z x z
(6)
Continuity equation:
wx wz
0 (7)
x z
The last equation implies that in the space wall-condenser the mass is conserved.
The solution of Equation (1) for a non-stationary state when the compressor is turned on is
given by:
x 3 2 z 2
d
t
z 4 a t
T
2 a 0 (t )
3
2
e

Td (8)
In our case expression (8) can be simplified. We follow Kondratiev and consider the
heat exchange in a regular state. In the boundary layer near the refrigerator's wall the air
flow has an opposite direction with respect to the flow of hot air moving upwards being
warmed by the compressor and condenser. The air is injected not only at the bottom near
the compressor but also at the top close to the refrigerator's body (Fig. 2). Therefore, the z-
component of the velocity vector changes its sign along the x-axis.
Equation (1) together with the boundary conditions (2-4) has the following solution:
T
Tcm T wz x h T 2 Tb Tx wx z wa h wa xh x x
cond e e (9)
zwx 2 Tcm T wz
Equation (9) is used to determine the temperature, while Equation (8) gives the
temperature distribution in the thin channel.
MTFI-2012 101
Fig. 2. The air's flow and the temperature distribution in the thin channel
In order to determine the airflow field, Equations (5-7) have to be solved. The
influence of temperature on the flow is determined by the air's density variation as function
of temperature. The change of velocity vector's direction will be observed in the region
where the air's temperature is equal to the temperature of the surrounding environment. The
thickness of the boundary layer with an opposite flow direction is determined by the ratio of
heat fluxes q1 and q3 on one side, and q2 on the other side. The value of q2 indicates the
quality of isolation of the refrigerator's body. The w x velocity component is negligibly
small with respect to the wz component, that is the flow lines are not deformed along the z
axis. The inflection point can be found from Equation (9) by the substitution T=Tma.
In the calculations, the viscosity variation with temperature is ignored.
In the interval [-h,] the air temperature is higher than the temperature of the
environment; in this region we observe a flux of hot air moving upwards. In the interval
[,h] the air temperature is lower than the temperature of the environment and the air is
moving downwards. The layer of cold air is being pushed by the warm air coming from the
compressor located at the bottom. The exact flow picture of this process is reasonably
complicated and not required for our analysis. We accept that the air flux consists of several
layers and the velocity vector is changing its direction in the plane x=. In the x direction
heat exchange takes place only by conduction. Therefore, we will examine Equation (6). It's
solution, given the discussed simplifications, is (10) where T is computed from (9).
L
wz2
g Tdz , (10)
2 0
The above relation can be used to determine the velocities of the upward moving air
in the interval [-h, ] and the downward moving air in the interval [,h]. As further
simplification, the average temperatures in each interval may be used.
Given the air velocity, we can determine the true values of the convection
coefficients. Consequently, the refrigerator's efficiency can be improved by increasing the
heat exchange.
102 MTFI-2012
Nomenclature:
T ,Tcm ,Tcond ,Ta - current temperature, compressor temp., condenser temp., air temp., K;
wx , wz - x and z components of velocity, m/s;
- thermal conduction coefficient, W/(mK);
c - specific heat capacity, kJ/(kgK);
- air density, kg/m3;
1 , 2 - thermal convection coefficient for condenser and refrigerator wall, W/(m2K);
- kinematic viscosity, m2/s;
- thermal expansion coefficient of air, 1/K;
g - gravitational acceleration, m2/s;
2h - thickness of the thin channel, m;
- coordinate of the plane where the air temperature equals the environment temperature,
m.
References:
1. . . . .: 1975.
2. Hayes W.D., Probstein R.T. Hipersonic flow theory. Acad. Press, New York, 1959.
3. Princeton University. Series in High Speed Aerodynamics and Jet Propulsion. T IV.
1964.
THE CALCULATION OF THE TEMPERATURE DISTRIBUTION

IN PRODUCT FOR THERMAL PROCESSING USING THE
TRAVELING WAVES OF MICROWAVE FIELD
Ivanov Leonid, Bernic Mircea, *Ciobanu Eugeniu
Abstract: The paper describes the equation of heat and mass transfer during wet products
dehydration process, using SHF field moving with equal speed through a rectangular waveguide.
Key words: heating, drying, electromagnetic field, SHF
Abbreviations
temperature, ;
moisture content, ;
volumetric power of the internal heat source, ;
coefficients of heat and mass transfer, ;
coefficient of phasic transition;
pressure of steam and gas mixture, ;
volumetric mass;
product motion speed, ;
dielectric permeability;
tangent of dissipation angle
The process of heating and dehydration in the electromagnetic fields are well
described by the Maxwell equations together with Likov heat and mass transfer equations.
For rational design of heating and drying devices, it is necessary to consider the
impact of this environment on the electrical parameters of the transmission line (applicator).
It is known that a real microwave device is an irregular waveguide with linearly
varying narrow wall, namely the parameter b.
The narrow wall thickness change has little effect on the propagation constant k2
through the wave H10, and the greater the value of , the less deviation from
its value for wave H10 in the perfect waveguide (filled only with airenvironment).
For the case of a coaxial waveguide, in order to obtain uniform energy propagation
(for corners), it is necessary to satisfy the condition:
104 MTFI-2012
Fig. 1. Coaxial circular waveguide
The optimal working length for a rectangular waveguide is . In this case it

is achieved uniform absorption of the electromagnetic field in the treated product, in section
perpendicular to product movement.
Let`s describe the dehydration process using a regular waveguide with a rectangular
section.
Fig. 2. Regular waveguide with a rectangular section
The system of equations which describe heat and mass transfer for internal heat
source is the following [2]:
Now we will consider the case when the product moves by z axis with the speed v,
and thermal and physical parameters on the plane x-y are constant, the process is stationary.
In this case, relations (1) and (2) will take the following form:
Solution of equation (5) can be written as follows:

MTFI-2012 105
Constants and can be found from the following boundary conditions:
and
In this case, taking into consideration , relation (6) will take the following form:
If to insert (7) in (4) we will obtain a relation which describes temperature

distribution along the applicator:
Internal heat source power decrease along z axis will be allowed as exponential
, where K is the coefficient of power absorption.
The homogeneous equation for (8) will have the following form:
Solution of equation (9) can be written as follows:
Solution of the inhomogeneous equation (8) will be found varying constants of

equation (10):
Integrating (12) takes the following form:

106 MTFI-2012
In this case, solution of equation (8) will change in:
Constants of the integration can be determined from following boundary conditions:
and (14)
From (13) and (14), having the values of initial and final temperatures, and the
length of the waveguide, it is possible to determine the power intake into the product, or
knowing the initial and final temperatures and the power intake we can determine the
optimal length of the waveguide.
Bibliography
1. Likov A.V. Teorya sushki. M: Energya, 1968
2. Devyatkin I.I. Raschyot SVC sushilok s polem begushey volni. Elektronnaya
tehnika, 1973 N6, s. 99-105
3. Ivanov L.D., Pisarenco V.E. Raschyot raspredelenya temperature v produkte v
pole begushey volni / Naukovi pratsi / vipusk 28, tom 2, Odessa 2006, str. 239
4. Ivanov L.D., Pisarenco Desublimatsya para b ploskoi sheli / Naukovi pratsi /
Vipusk 28, Tom 8, Odessa 2006 str. 192
KINETICS OF LOW TEMPERATURE BEET PULP DRYING

1
Ivashenko N., 1Bulyandra A., 2Bernic M.
1
2
Abstract:Drying of sugar beet pulp is a nonstationary mass transfer process, the rate of which varies
throughout the process. When studying the material were constructed the curves of the moisture
content depending on drying time, for different initial moisture content, temperature of drying agent
and velocity.
Keywords: sugar beet, pulp, low temperature, drying
In figure 1 is presented data regarding drying process of a product with initial

moisture content of 750%.
Wc,%
800
700
600 1 2 3 4
500
400
300
200
100
0
0 5 10 15 20 25 30 35 40 45 50 55 60 ,
Fig. 1. Sugar beet pulp`s drying curves, air velocity = 3 m/s, temperature t: 1 60;2 80; 3 100;
4 120 C.
When constructing the drying curves, material samples, the initial moisture content
of which is known, were weighed in well-defined time intervals. Air speed and temperature
in the installation didnt change during one experimental cycle. Studies have shown that
materials moisture content reduction at the beginning had a linear character and then passed
into a curvilinear one. Thus, the beet pulp drying curves have the same form as for strongly
structured food products.
In order to characterize the drying rate, was used an indicator of drying rate, namely
the mass of water taken to be removed from a unit of surface of the dried material at a unit
of time.
Having the drying kinetic curves, using the differential graphic method, we can find
, using also some simple mathematical relations. The typical drying rate curve is
presented in figure 2.The total drying timecan be divided intothree periods: the initial,
adequate heating of the material, the period of constant drying rate period and the falling
rate of drying.
108 MTFI-2012
dWc/dt, %/
70
60
50
40
30
4 3 2 1
20
10
0
100 200 300 400 500 600 700 Wc,%
Fig.2. Sugar beet pulp`s drying rate curves, air velocity = 3 m/s, temperature t: 1 60;2 80; 3
100; 4 120 C.
Beet pulp at low temperature drying loses moisture throughout the process, and the
intensity of the loss of moisture changes during drying. Constant drying rate was observed
in cases where the loss of moisture from the surface of the material had time to be
compensated by moisture from inner layers of the material. Masstransfer has the main role
in this process. For further decrease of the moisture, a decisive role plays mass
conductivity.
The amount of moisture removed from the material depends on the interrelated
mechanisms of moisture and heat transfer within the material and heat transfer surface of
the chip with the environment.
As a result of made experiments on the study of beet pulp drying regimes, was
established a body of experimental data, taking into account the following parameters:
initial moisture content, the temperature of the drying agent, the speed of the drying agent.
On its base was made the analysis of the dynamics of the join mass transfer. Since the mass
conductivity parameters are not separately identified, the main parameter was adopted the
so-called volumetric heat transfer coefficient:
r G
v

t t V (1)
where G amount of removed moisture during the time internal;
r evaporation heat;
t drying agent temperature;
t average temperature of the sample in the interval;
V sample volume.
MTFI-2012 109
av , /(3)
60000
50000 1 2 3
40000
30000
20000
c
W ,%
10000
50 100 150 200 250 300 350 400 450 500 550
Fig. 3. The dependence of the volume coefficient of heat transfer from the current moisture content at
, speed of drying agent and temperatures 1 70 ; 2 80 ; 3 90 oC
Figures 3-5 shows the functional dependence of the bulk heat transfer coefficient.
They can be used to trace the existence of aclear dependence of this ratio on the parameters
of the drying process.
av ,/(3)
55000
1 2 3
45000
35000
25000
15000
W
5000
0.35 0.45 0.55 0.65 0.75 0.85
Fig. 4. The dependence of the volumetric coefficient of heat transfer on moisture content (for nominal
moisture content of ), temperature t=70 C and drying agent speeds: 1 1 ; 2 3 ; 3
4,5 m/s
110 MTFI-2012
a v, /(3)
40000
35000 1
2
30000
3
25000
20000
15000
10000
5000 W
0.35 0.45 0.55 0.65 0.75 0.85
Fig. 5. The dependence of the volumetric coefficient of heat transfer on moisture content, drying
agent speed = 3m/s, temperature t=70 C and nominal moisture content: 1 1565; 2 745; 3 525
%
In order to generalize the results, based on the similarity theory was considered the
dependence of the form:
(2)
v v 3
* *
; g (3)
where:
beet pulp layers height;
beet pulp thermal conductivity coefficient;
* dimensionless velocity of the drying agent;
dryingagentvelocity;
kinematic viscosity of the drying agent.
When approximating function *=f(*;W) reliable results are obtained when using

the relation of the following form: A1 2 W A3 and B1
A

B2
, where
auxiliary coefficients 1, 2, 3 and 1, 2 take into account the dependence of the results
of the current product moisture. However, there are a number of restrictions on the use of
these approximations, especially in the initial period of drying.
The correlation of the experimental data and calculated results is dependent as
follows:
* A1 A2 exp( Le) A 3
(4)
where1 ,2 ,3 are auxiliarycoefficients;
t
Le dimensionless temperature dependence.
t
Figure 6 shows comparative curves of the calculated and experimental values.The
graphic shows that the functions are in good agreement.
MTFI-2012 111
W
Fig. 6.Thedependenceofthegeneralized volumetricheat transfer coefficient on moisture
content, drying agent speed 1 4,5 m/s, temperaturet = 60 120C
Bibliography
1. Beleaev N. M., Readno . . Metodi teorii teploprovodnosti. C.1. M:, Visshaia
shkola, 1982. 327 s;
2. Rogov I. ., Nekrutman S. V. Sverhvsokociastotnii nagrev productov. .:
Agropromizdat. 1986, -351 s.;
3. Rudobashta S. P., Harikov . ., Dima J. SVC-intensificatia protessa sushki
rastitelinih materiallov. // Trudi Minskogo mejdunarodnogo foruma po teplo-
massoobmenu. 1996. . 9. Ciasti 2. s. 62-68.;
4. Likov A. V. Teoriasushki. .:Anerghia, 1968. 470 .
ABOUT THE USAGE OF HELIO-SYSTEMS IN HEAT SUPPLY

SYSTEMS ON FOOD MANUFACTURING FACILITIES
Karnauk Victoria
Abstract: The article considers the possibility of introduction of helio-installations into the hot water
supply system for primary heating of the product water. The calculation and selection of the SC (solar
collectors), which are offered for introduction into the hot water supply system of a food
manufacturing facility has been performed, taking bakery plant as an example.
Key words: solar collector, helio-installation, intensity of solar radiation, heat carrier, efficiency
factor of SC, accumulator tank.
The existing tendency to the depletion of fuel and energy resources, rising prices for
energy production and global environmental problems stimulate the need to implement the
energy-saving technologies based on renewable ecological sources of energy. This is the
area, on which the international programs INTAS and TASIS are focused. Interest in non-
traditional forms of energy (NFE) is caused by the negative tendencies in the development
of traditional energetic, based mainly on two factors: the rapid depletion of natural
resources and the environmental pollution [3,4,5]. One of the technologies allowing to
reduce fuel consumption and 2 emissions is the production of low-grade heat from solar
energy.
In this work we consider the possibility to change a hot water supply system of the
joint-stock company "Mariupol Bakery Plant" with a standard steam boiler to a mixed solar
system of heat supply. According to the calculation, 1/4 of technological expenses of the
bakery plant are spent on the boiler. At that we should remember the environmental aspect:
boilers operate on natural gas - an exhaustible resource, which cannot be renewed.
In order to provide energy for technological needs, heating, ventilation and hot water
supply of the concerned bakery, a boiler room was designed and commissioned as a part of
the main building. The boiler room is currently equipped with two steam boilers of grade -
1.0-0.9-3 (one of them is doubling) with heating surface 31,6m2 each and steam capacity
1,0 t/h. Natural gas is taken as a fuel, the estimated fuel consumption of this boiler is 83,5
m3/h. One boiler in addition to other consumers supplies steam to heat exchanger, which is
housed in a tank of hot water 16,2 m3 in capacity.
After performing of the analysis of the construction of all solar collectors (SC), their
advantages and disadvantages, as well as of the recommended area of application, we chose
the plane one-glass liquid solar collectors of type SV1. Their efficiency depends on the
meteorological conditions, working mode - temperature and heat consumption.
Calculation and selection of the SC was performed basing on the methodic described
in [1], taking July as the month with the largest total solar radiation.
The results of the calculations show the following indices: the total area of SC F =72
m2, effectively working area of collectors Fef=67,5 m2, the value of heat carrier temperature
on the outlet of collector tout = 50.
The total coefficient of efficiency of the solar collector is determined by the formula:
MTFI-2012 113

iU 0,5tOUT t IN t ,
0,8
j qred , j
where: 0,8- is a coefficient, considering dusting and shading of the SC; - is an
optical efficiency factor of the SC [1, tab.5.1]; U- is a coefficient of loss, W/(m2K);
qj
red , j - sum of time intensity of solar radiation (heat flow density) with the highest
total radiation over the entire monthly period of operation, W*h/m2 ; tin is a temperature
of heat carrier on the entrance of SVN, ; t0 environmental temperature, ; U
reduced heat transfer coefficient of SVN, W/m 0;
Then,
14 80,5 50 25 26,5
0,8 0,47
6960
The scheme of the offered mixed solar system of hot water supply is shown on the
picture.
Fig. 1 Scheme of the mixed solar system of hot water supply: solar collector; B
pumping assembly of the collector circuit Solar Divicon; C - water-supply points; D circulation
pipeline; E outlet of the circulation pipeline on the controller or timer; G steam boiler; hot
water tank 2; - hot water storage heater 1; (1)- controller; (2)- collector temperature sensor; (3)-
hot water storage heater temperature sensor; (4)- circulating pump of the solar installation circuit;
(5)- safety temperature restrictor; (6)- hot water storage heater temperature sensor; (7)- circulating
pump of the hot water storage heater circuit; (8a)- transfer pump; (8b)- circulating pump for hot water
storage heater; (9)- sensor in hot water storage heater 1; (10)- sensor in hot water tank 2.
114 MTFI-2012
Thanks to the use of a mixed system of solar hot water supply with forced
circulation we reduce the consumption of gas by the steam boiler without reducing the
volume of hot water supply for the production. Plane one-glass solar collectors VITOSOL
of type SV1 made by the German company VIESMANN provide the pre-heating of water
to t 25o C (previously tin=20, currently tin=45), which further feeds the hot water
tank. As the hot water storage heater we have chosen the accumulator tank Vitosell-B 100
by the German company VIESSMANN. It allows to save about 10 minutes in the average
of every hour of boiler work, thereby reducing the consumption of natural gas. This also
reduces the time of water heating in the hot water tank.
The reasonability of improvement of hot water supply on the bakery plant is
confirmed by the economical calculations and the act of implementation.
Bibliography
1. ., ..
. // .-
1999.-.15-23.
2. .., .. (, ,
). [] : -,2008 375.
3. .., .. -
.[ ] -:,1990. 325.
4. http://www.sunenergy.od.ua
5. http://www.afros.com.ua
FINITE ELEMENT MATHEMATICAL MODEL FOR COMPLEX

STRUCTURE FRUITS ON AN EXAMPLE OF MULBERRY FRUIT
Kuleva Lilliana, Lupaco Andrei, Stoicev Petru, Kulev Mihail
Kuleva Liliana, lklk76@ mail.ru
Abstract: The finite element mathematical model, developed by the authors for complex structure
fruits on an example of the mulberry fruit (as a set of fruitlets), which can adequately simulate on the
one hand, the complex structure of the fruit by using volume (three-dimensional) finite elements of its
parts (for the fruit of the mulberry, of its many constituent fruitlets) and on the other hand, complex
thermodynamic processes for different methods of drying fruits, has been presented and consided.
Key words: complex structure fruits, mulberry fruit, finite element method, modeling and simulation,
fruits drying processes
The structure of the mulberry fruit

It is known that the mulberry fruit (more precisely a set of fruitlets) (Fig. 1) is
formed from fused constituent florescences[1].
a b c
Fig. 1. Compound fruits of mulberry: a), b) general forms [2, 3] and c) longitudinal section [4]
Mulberry is a stem succulent hand-seeded fruitlets (drupelets) with the skin, flesh
and small seed (seed-bone) [5] and fused with the fruit axis (inflorescence) (fig. 1c).
According to above presented complex composite structure of mulberry fruit authors
in this work propose the finite element mathematical model for complex structure fruits on
an example of the mulberry fruit (set of fruitlets).
Finite element mathematical model for complex structure fruits on an example of

mulberry fruit
In the first step of developing of the finite element mathematical model, the
important moments are the choice of kind of finite element and finite element sampling
(mashs) of the investigated object [6]. The basis for the proper adequate selection is the
structure of the object itself, in our case it is the structure of the fruit of mulberry, shown
and described above. What is why as the finite element of the model was selected the
116 MTFI-2012
volume (three-dimensional) four-node finite element in the form of a pyramid with a

triangular base, using which it is possible to model and simulate adequately the structure
and properties of the individual fruitlet with bone, from a variety of tham (usually 20-40
units) as it is known mulberry fruit (set of fruitlets) is formed. And the set of nodes
represented the tops of the pyramids, adequately models the central axis of the whole
mulberry fruit. The dimentions and number of finite elements (fruitlets) are determined
based on statistical analysis of experimental measurements.
In the second step of the finite element modeling, the mathematical description of
the processes occurring in the investigated object is performed. In our case one of the main
goals of the finite element modeling and simulation is to investigate, analyze and determine
the optimal parameters of complex thermodynamic processes for different methods of
drying fruits, in particular, for drying fruits by convection in combination with the use of
high frequency currents.
Conclusion
It is well known that the finite element method is widely and successfully used for
computer modeling and simulation of complex objects and processes [6]. Based on the
finite element mathematical model on an example of mulberry fruit proposed and
developed by the authors, it is possible, on our opinion, to perform adequately and
effectively computer simulations of the complex structure of composite fruits as well as of
the complex processes for different methods of drying fruits.
Bibliography
1. Kuleva L. Fructele de dud obiectul medico-biologic. Articol in revista Fizica si
Tehnica. Procese, modele, experimente, Universitatea de Stat Aleco Russo din Balti,
2012 (in proces de editare)
2. http://ru.wikipedia.org/wiki/
3. www.cosmoschool.ru/metod_library/grants/arhiv/bio/6-2.doc
4. http://medbiol.ru/medbiol/botanica/001cb4a1.htm#0009a2dd.htm
5. Barbour Jill R., Read Ralph A., Barnes Robert L. Morus L.: mulberry // The Woody
Plant Seed Manual. Agric. Handbook No. 727, Washington, DC, U.S. Department of
Agriculture, Forest Service, April 2008, p. 728-732.
6. Bathe K-J. Finite Element Procedures in Engineering Analysis. Prentice-Hall, 1982. 735
p.
USE OF CHITOSAN IN THE COMPOSITION OF PAPER

PACKAGING
Lasheva Veska, amburov Mihail, Bencheva Sijka
UCTM-Sofia, Bulgaria
Abstract: Demand of renewable natural and biodegradable polymers, which can improve the
properties of paper and facilitate recycling, is connected with chitosan. Use of chitosan in production
of paper is possible because of its structural similarity with pulp and thanks to the fact that it is
biodegradable, non toxic and ecological. Experimental results from different kind of paper with 0,
2%, 1% and 2% chitosan in composition are presented in this work. Samples of paper from mixture of
bleached softwood sulphate pulp (100%, 80% and 50%) and bleached hardwood sulphate pulp (50%,
80% and 100%) were prepared. The mechanical and optical properties of these paper sheets are
tested.
Kewords:paper, chitosan, bleached kraft pulp
Introduction
The interest of use of chitosan is connected with its properties as non toxicity,
biocompatibility, biodegradability, antimicrobility and antibacteriality.
Paper with chitozan possesses smoother surface, better optical and mechanical
properties and better wet stability.
Biodegradability of chitosan is important for polymer materials for packaging for
food, which can degrade entirely in environment after use.[1]
Many polymer chemical additions are used in production of paper for improve or
increase the strength and suitability of printing paper. One of the features of chitosan is its
ability to form films, and to improve the surface properties of paper. There is an opinion
that its ability to form films depends on its concentration and on mode of application. [2,3]
Mixtures of chitosan with biodegradable materials such as starch, collagen and soya
protein possess good degradability and good mechanical properties and thermal stability, as
well.[4]
Production of entirely degradable polymer composites, consisting of biodegradable
matrix and filler attracts attention of many investigators. Series of biodegradable
composites chitosan and lignin were prepared. The solutions of chitosan and its derivates
were added in different quantity during formation of sheets of paper. Chitosan improves
interaction between pulp fibers and water and increases tensile strength of produced sheets
of paper. Chitosan possesses amino- groups, which have ability of ionic and covalent
bonding witch cellulose molecule. Addition of chitosan during production of paper
improves mechanical properties of produces paper [5,6].
The purpose of present work is to investigate influence of chitosan on properties of
paper from bleached pulps with different fiber composition.
Experimental
Materials and test methods
For experimental work bleached sulfate softwood pulp, bleach hardwood pulp,
chitosan, rosin size and aluminum sulphate are used. Used chitosan possesses average
viscosity and is produced by company Fluka. The solution of chitosan contains 4 g
118 MTFI-2012
chitosan dissolved in 200ml 2% acetic acid is continuously stirred with magnet stirrer for
twenty-four hours.
The paper sheets with grammage 70g/m2 on Rapid Ketten device were prepared.
Samples of paper with different fiber composition from softwood and hardwood pulp were
tested. The softwood pulp was beaten in Jokro-mill to 330 SR and hardwood pulp was
beaten to 300 SR.
The follow fiber compositions were investigated: the first series 50% sulphate
softwood pulp and 50% sulphate hardwood pulp; the second series 80% sulphate
softwood pulp and 20% sulphate hardwood pulp; the third series 100% sulphate
softwood, the forth series - 100% sulphate hardwood pulp. The produced paper sheets
contain pulp and 0, 2%, 1% and 2% chitosan. The sizing substances as rosin size and
aluminum sulphate (Al2(SO4)3) were added, as well. Optical, mechanical and capillary
hygroscopic properties were tested.

1. Samples from 50% softwood pulp and 50% hardwood pulp
After addition of 0, 2% of chitosan the number of double folds increases in
comparison with the sample without chitosan. The best results are obtained with 2% of
chitosan (about 78, 6% increase). Chitosan possesses a similar structure with the cellulose
and its amino-groups with protons form ionic bonds with the components of cellulose
materials and this is a reason for forming of stronger bonds between cellulose fibers. The
addition of rosin size and aluminum sulphate increases the number of double folds, too, in
comparison with the control sample. The results of test of folding strength are shown at
Fig.1
Fig.1 Research of folding Fig.2 Research of tensile

strength of samples from strength of samples from
50% softwood pulp and 50% 50% softwood pulp and 50%
hardwood pulp, containing hardwood pulp, containing
rosin size and Al2(SO4)3. rosin size and Al2(SO4)3.
After addition of 0, 2% chitosan the breaking length increases in comparison with

the sample without chitosan. There is a trend of gradually increase of breaking length with
increase of quantity of added chitosan. This can be explained by increase of interaction
between molecules.
Chitosan influences absorption of water addition of 0, 2% chitosan decreases
absorption in comparison with control sample without chitosan. Different sources confirm
these results theoretically and practically. When increase the quantity of chitosan to 2% the
absorption of water decreases. Joint action of chitosan, rosin size and aluminum sulphate
decreases absorption of water tested by Cobb method.
MTFI-2012 119
Fig.3 Research of absorption of water by Cobb method of samples from 50% softwood pulp and
50% hardwood pulp, containing rosin size and Al2(SO4)3.
Addition of 0, 2%, 1% and 2% chitosan practically does not influence the degree of
whiteness. Addition of rosin size and aluminum sulphate decreases the whiteness of paper a
bit. The surface of paper becomes smoother.
2. Samples from 80% softwood pulp and 20% hardwood pulp

Test of samples from this fiber composition establishes that addition of minimum
quantity of chitosan increases the number of double folds.
Fig.4 Research of folding strength Fig. 5 Research of tensile strength

of samples from 80% softwood of samples from 80% softwood
pulp and 20% hardwood pulp, pulp and 20% hardwood pulp,
containing chitosan, rosin size and containing chitosan, rosin size and
Al2(SO4)3 Al2(SO4)3.
Fig.4 shows that addition of chitosan exerts favorable influence on strength and
flexibility of paper samples. In this case the quantity of added chitosan is no importance, as
the results are almost equal. It follows that desired effect can be reached by addition of only
0, 2% chitosan. For this fiber composition addition of sizing substances to samples with
chitosan does not influence folding strength.
Fig.5 shows results from test of tensile strength. Addition of 0, 2% chitosan in this
fiber composition increases breaking length by 10% in comparison with control sample
without chitosan. The breaking length rises by addition of 1% and 2% chitosan and by
addition of 1% and 2% chitosan, rosin size and aluminum sulphate. This result may be
explained by increased intermolecular interaction, which, due to chitosan, stabilizes bonds
between cellulose fibers.
Fig.6 shows results from test of absorption of water by Cobb method for samples of
paper consisting from 80% softwood pulp and 20% hardwood pulp.
120 MTFI-2012
Fig.6 Research of absorption of water by Cobb method of samples from 80% softwood pulp and 20%
hardwood pulp, containing rosin size and Al2(SO4)3
The absorption of water is influenced at high degree by presence of chitosan in

paper sheets. Addition of 0, 2% chitosan decreases absorption of water by 23% in
comparison with control sample without chitosan. The best results are obtained when 2%
chitosan were added. This result can be explained by chitosan`s relative hydrophobility.
Similar results were obtained in case of chitosan, rosin size and Al2(SO4)3. Sizing
substances decrease absorption of water by 85 %.
3. Samples from 100% softwood pulp
Fig.7 Research of folding strength of Fig.8 Research of tensile strength of

samples from 100% softwood pulp, samples from 100% softwood pulp,
containing rosin size and Al2(SO4)3 containing rosin size and Al2(SO4)3
Addition of 0,2%, 1% and 2% chitosan exerts favorable influence on number of

double folds for samples of paper from 100% softwood pulp. For this fiber composition the
number of double folds increases by 14% in comparison with control sample without
chitosan. This probably is connected with rise of flexibility and additional bonds between
cellulose fibers.
The biggest increase of tensile strength was obtained after addition of 0, 2% chitosan
(Fig.8)
For this fiber composition results are in close interval.
Fig.9 Research of absorption of water by Cobb method of samples from 100% softwood pulp,
containing rosin size and Al2(SO4)3
MTFI-2012 121
Fig.9 shows that after addition of 0, 2%, 1% and 2% chitosan absorption of water
decreases by 58, 5 % in comparison with control sample without chitosan. It follows that
desired effect can be reached by addition of only 0, 2% chitosan. Presence of rosin size and
Al2(SO4)3 additionally decreases ability of paper to absorb water.
4. Samples from 100% hardwood pulp
Fig.10 Research of folding resistance of samples from 100% hardwood pulp, containing rosin size
and Al2(SO4)3
Addition of 0, 2%, 1% and 2% chitosan increases number of double folds for

samples of paper from 100% hardwood pulp. This can be explained by positive influence of
chitosan on flexibility of pulp fibers, which are shorter and with ticker walls in comparison
with fibers from softwood. The best results are recorded after addition of 2% chitosan. In
this case the increase of number of double folds is by 75% in comparison with control
sample without chitosan.
Fig.11 shows results after test of tensile strength for paper sheets from 100%
hardwood pulp.
Fig.11 Research of tensile strength of samples from 100% hardwood pulp, containing rosin size
and Al2(SO4)3
There are not fundamental changes of breaking length after addition of different
quantities of chitosan for this composition of paper. There are changes after addition of
sizing substances.
Fig.12 shows results after test of absorption of water by Cobb method for paper
sheets from 100% hardwood pulp.
122 MTFI-2012
Fig.12 Research of absorption of water by Cobb method of samples from 100% hardwood pulp,
containing rosin size and Al2(SO4)3
Addition of chitosan decreases absorption of water of paper sheets from 100% hard-
wood pulp in comparison with control sample without chitosan. After addition of 0, 2%
chitosan absorption of water decreases by 34 %. The best results are obtained after addition
of 2% chitosan (67 % decreases). Addition of sizing substances additionally decreases
ability of paper to absorb water by 86, 7 %.
Practically addition of chitosan does not influence the whiteness of paper. The
results are the same for all tested samples of paper.
Conclusions
Addition of 0, 2%, 1% and 2% chitosan in composition of paper from bleached
softwood and bleached hardwood pulp and their mixtures improves mechanical, optical and
capillary hygroscopic properties.
Research of influence of chitosan on paper sheets from softwood and hardwood pulp
shows that number of double folds, breaking length and elongation increase after increase
of quantity of added chitosan - 0, 2%, 1% and 2%.
Tests of absorption of water by Cobb method show that chitosan decreases absorption.
For paper sheets from 100 % softwood pulp addition of 0, 2% is enough for partial
hydrophobility. Addition of sizing substances and Al2(SO4)3 after addition of chitosan addi-
tionally decreases ability of absorption of water.
For all tested composition of paper there is not a substantial change of degree of
whiteness after addition of solution of chitosan and sizing substances, as results are in close
boundaries.
Refernces
1. Aranaz I., Mengibar M. et all, (2009), Current Chemical Biology 3, 203 -230
2. Dutta P., Dutta J, Tripathi V.S, (2004), Journal of Scientific & Industrial Research,
Vol.63, pp 20-31
3. Simona Strnad, Olivera auperl and Lidija Fras-Zemlji,University of Maribor,
Faculty of Mechanical Engineering,Slovenia SI-2000
4. Gheorghe AsachiTechnical University of Iasi, Blvd. D. Mangeron 71, Iasi 700050,
Romania,Chitosan as cationic polyelectrolyte in wet-end papermaking systems
5. Bureau W.H., What the Printer Should Know about Paper, Graphic Arts Technical
Foundation (GATF), Sewickley, PA, pp 44-139 (1989).
6. Lertsutthiwong P., Chandrkrachang S., Nazhad M.M., Stevens W.F., Chitosan as a dry
strength agent for paper, Appita J., 55, 208-212 (2002).
MODELING OF MIXING BREAD DOUGH PROCESS USING

COMPUTATIONAL TECHNIQUES
*1Luchian Mihaela, 2Stefanov Stefan, 3Litovchenko Igor, 2Michailov Ivan,
2
Hadgijski Wilhelm
1
Transilvania University of Brasov Brasov, Romania
2
3
*Luchian Mihaela, m_luchian@yahoo.com
Abstract: Mixing theory is important for its relevance in understanding some of the most
fundamental problems involving bread dough flows, and for its practical impact in connection with
bakery industry and other food industries. Mixing is a crucial operation in the bakery industry. The
bread dough is a very complex material, considered viscoelastic whose behavior depends on moisture
content and temperature. This article aim is to develop advanced technology for modeling bread
dough mixing, in order to provide a predictive capability of optimum design parameters of dough
mixers using computational techniques.
Key words: mixing, bread dough, modeling, simulation, Flow Vision.
1. Introduction
Computational techniques used for studying mixing process is a powerful tool that is
used to mathematically model fluid flows of different mixing arms designs in mixing tanks.
[4], [5]
Mixing of bread dough is a common operation in bread making industries.
Understanding the bread dough motion in these tanks is critical for equipment design,
scale-up, process control and economic factors.
Computational techniques used for studying mixing process allow us to see what is
taking place in the mixing vessel.
The results enable an engineer to select the best mixing arm design to obtain the
desired process performance. The movements of bread dough in mixing tanks are complex,
which makes computational techniques used for mixing a time-consuming process. It may
need a long time to define all of the equations and run the program.
2. Computer simulation
Many modeling studies have focused on bread baking stage in order to predict heat
flow and expansion of dough during thermal accumulation. Mixing parameters are external
factors for mixing operation that may adapt to the requirements of mixing in correlation
with physical and chemical composition of wheat flour dough.
The dimensions of the mixing space and the amounts of mixed materials play
important role in dough formation and influence its properties. Many researches have been
done and studied the flow of material by numerical simulation and mixing mechanism in
conventional mixers or extruders. [7]
This study approach three-dimensional numerical simulation of dough mixing that
occurs very often in the bread processing industry. The motivation of this study is to
124 MTFI-2012
develop advanced technology for modeling dough mixing, in order to provide a predictive
capability of optimum design parameters of dough mixers.
It was investigated a dough mixer with rotating mixing spiral arm Model SL 50
(Figure 1), placed eccentric from batter bowl.
Fig 2. 3D - model of mixer

1- opposite spiral;2- spiral mixing;3-lid;
Fig 1. Spiral Mixer SL 50
4- batter bowl
The spiral mixing arm is rotating around a vertical axis in the batter bowl,
considered in a vertical orientation (x, y, z), as can be seen in Figure 2.
In this study, a CFD package (Computational Fluid Dynamics) called Flow Vision
was applied to build the model calculation and the calculation results. First was designed a
parameterized three-dimensional geometric model of the mixer with spiral arm. For this
purpose was applied a CAD software (called Solid Works), used in the design of objects
with very complex geometry. Geometry from Solid Works transferred to CFD Flow Vision
preprocessor package is more flexible and precise than in the case that be realized with the
preprocessor itself.
The results of the simulation flow in the mixer using Flow Vision, e.g. contour lines
of the component of the vector velocity and speed, are presented in next figures.
For study of the processes passing in the mixer at the time of its work, there are
made computer simulations in medium of the program system Flow Vision. For the
purposes of the simulations it is used the method of the finite elements. [6]
The given model describes the flowing of viscose fluid on small numbers of Max (M
< 0.3), small and big (turbulent) numbers of Reynolds. In this model are included the
equations of Navier-Stokes and the energy equations.
The model of turbulent incompressible fluid is based on the using turbulent viscosity
t. The determination of t depends on the chosen model of turbulence.
In the model are used the Navier-Stokes equations:
V
t
V V
P 1

t V V S

T
(1)
MTFI-2012 125
V 0 (2)
where the S is equal to:
R
S 1 hyd g B (3)

At rotating coordinate system, the force of rotating (Koriolis and centrifugal) looks
like equation (4):
B 2V 2 r (4)
The equation used for energy calculation is:
h 1 Q
Vh t h (5)
t C p Prt p
The simulation of the process of flowing of bread dough comprises the following
steps:
creating of a calculation field in AD and importing through the format VRML or
STL;
setting of the mathematical models;
setting of the boundary conditions;
setting of the starting computing grid and criterion for its adaptation to the decision
and the boundary conditions;
setting of the parameters of the method of calculation;
carrying out the calculation;
presenting the results in graphical form.
The starting point of any numerical method is the mathematical model, i.e. the set of
differential equations and boundary conditions. [1]
After selecting the mathematical model, it has been choose a suitable discretization
method; a method of approximating the differential equations by a system of algebraic
equations for the variables at some set of discrete locations in space and time. There are many
approaches, but the most important of which are: finite difference (FD), finite volume (FV)
and finite element (FE) methods. [6]
The discrete locations at which the variables are to be calculated are defined by the
numerical grid which is essentially a discrete representation of the geometric domain on
which the mixing problem will be solved. It divides the solution domain into a finite number
of subdomains (elements, control volumes, etc.). [3] [8]
The method of calculation depends of the complexity of the mixing problem and used
the differential equations. [2]
126 MTFI-2012
3. Results and discussion

The object of the investigation is mixing bread dough (Mixer SL 50) with the
geometric and force characteristics. There have been carried out simulation studies of the
processes in the mixer during its work with bread dough.
The conditions of the simulated experiment are: density of the bread dough: 1=1100
kg/m3 and 2=1200 kg/m3; viscosity: =2,61 Pa.s; frequency of rotation of the spiral
mixing: n1=180 rev/min and frequency of rotation of the batter bowl: n2=30 rev/min.
There are investigated the following indexes of the regime of the mixer:
- distribution of velocity vectors in vertical and horizontal direction of the mixer.
Velocity vector are determined for two densities of the bread dough 1=1100 kg/m3 and
2=1200 kg/ m3;
- dissipation of the kinetic energy in the mixer at a density of bread dough 1=1100
kg/m3 and 2=1200 kg/ m3.
The Figures 3 and 4 are presented distribution of the velocity vectors of the bread
dough flow in the vertical direction at density of the product: 1=1100 kg/m3 and 2=1200
kg/m3, at maximum value of the scale of the velocity 1,5 m/s.
In the Figures 5 and 6 we can see distribution of the velocity vectors of the bread
dough flow in 3D horizontal sections of the mixer at a density of the product 1=1100
kg/m3 and 2=1200 kg/m3, at maximum value of the scale of the velocity 1,5 m/s.
The last Figures 7 and 8 contain the representation of dissipation of the kinetic
energy in the mixer at a density of the bread dough 1=1100 kg/m3 and 2=1200 kg/ m3.
Fig. 3. Vectors of the flow velocity in vertical Fig. 4. Vectors of the flow velocity in
direction at a density of the bread dough 1100 vertical direction at a density of the bread
kg/m3 dough 1200 kg/m3
The analysis of the distribution of the flow velocity vectors of bread dough in
vertical direction of the mixer (Figures 3 and 4) reveals the existence of vertical cylindrical
zones of increased pressure (0,751,2 m/s). This boundary layer retains higher velocity
even after overshooting the mixing spiral, explaining the phenomenon with high elastic
properties of the bread dough.
From the distribution of the velocity vectors in three horizontal sections of the mixer
(Figures 5 and 6) can be concluded that the prevailing speed of the dough is 0,50,8 m/s.
The highest values of the dough speed are observed on the surface of the spiral 1,35 m/s, it
is equal to the peripheral speed of the loops. Intensive movement (mixing) of the dough
MTFI-2012 127
takes place only in the range of the spiral.

In the rest of the batter bowl the dough is put in motion by the rotation of the batter
bowl due to its adhesion properties.
Fig. 5. Vectors of the flow velocity in horizontal Fig. 6. Vectors of the flow velocity in
direction at a density of the bread dough 1100 horizontal direction at a density of the bread
kg/m3 dough 1200 kg/m3
Fig. 7. Dissipation of the kinetic energy in the Fig. 8. Dissipation of the kinetic energy in the
mixer at a density of bread dough 1100 kg/m3 mixer at a density of bread dough 1200 kg/m3
The dissipation of the kinetic energy (Figures 7 and 8) is proportional to the gradient
of the velocity. The highest values have been observed in areas adjacent to the surface of
the spiral, the opposite spiral and the walls of the batter bowl.
In the carried out simulation experiments with bread dough with different density
(1100 kg/m3 and 1200 kg/m3) results are not significantly different, since the change in
viscosity is not significant (important) to change the picture.
The obtained results provide a possibility for optimization of this type dough mixing
machines in reference to the size and proportions of the batter bowl and the working
organs.
128 MTFI-2012
4. Conclusion
The obtained results allow:
- assessing the effectiveness of the mixing process;
- removal of the areas in the batter bowl, where the working organ insufficiently treats
(processes) the dough;
- assessing the size of the boundary layer; i.e. determining the minimum distance
between the working organ and the batter bowl wall;
- determining the driving force of the working organ and improving of its optimum
shape and geometrical parameters;
- determination of the optimum frequency of rotating of the working organ and the
batter bowl
5. Acknowledgements
This paper is supported by the Sectorial Operational Programme Human Resources
Development (SOP HRD), financed from the European Social Fund and by the Romanian
Government under the contract number POSDRU /88/1.5/S/59321: Investment in
sustainable development through doctoral scholarships INDED.
Thanks for help to PhD Prof. Eng. Lytovchenko Igor from National University of
Food Technology, Kyiv, Ukraine and also I want to thank you to Assoc. PhD Prof. Eng.
Stefanov Stefan and his team from University of Food Technologies, Plovdiv, Bulgaria
6. References
1. Bakker A., Cathie N., LaRoche R.: Modeling of the Flow and Mixing in HEV Static
Mixers, 8th European Conference on Mixing, Cambridge, U.K. IChemE Symposium
Series No. 136, 1994, p. 533-540.
2. Bakker A., Fasano J. B.: Time Dependent, Turbulent Mixing and Chemical Reaction in
Stirred Tanks, Annual AIChE Meeting, Missouri, Volume 90, 1993, p. 71-78.
3. Fox, R. O.: On the Relationship between Lagrangian Micromixing Models and
Computational Fluid Dynamics, Chem. Eng. and Proc. 37, 1998, p. 521-535.
4. Oshinowo L., Bakker A., Marshall E. M.: Mixing Time - A CFD Approach, Canada,
1999.
5. Read, N. K., Zhang S. X., Ray W. H.: Simulations of a LDPE Reactor Using
Computational Fluid Dynamics, AIChE Journal 43(1), 1997, p. 104-117.
6. Versteeg, H. K., Malalasekera W.: An Introduction to Computational Fluid Dynamics:
The Finite Volume Method, Longman Scientific & Technical, Essex, UK, 1995.
7. Yi P., Hu Y., Liu S.: Numerical Investigation of Effect of Stirring Blades on Mixing
Efficiency of a Planetary Kneading Mixer with Non-Newtonian and Viscoplastic
Materials, TheXV^^ International Congress on Rheology, 2008, p. 442-444.
8. Wyman, N.: CFD Review, available at http://www.cfdreview.com.
MECHANICAL EFFECTS OF POWER ULTRASOUNDS IN FOOD

PROCESSING A REVIEW
*Lungu Cornelia, Pricop Eugenia
Dunarea de Jos University Galai, Romania
*Lungu Cornelia, cornelia.lungu@ugal.ro
Abstract: The application of ultrasound in the food industry has been extensively research and
developed in different important areas, such as determination of food proprieties, plant, sanitation and
food processing. In the food industry, the ultrasound technology has been utilized for inactivation of
microorganisms and enzymes, crystallization, drying, degassing, filtration, extraction, sterilization,
etc. Food processes performed under the action of ultrasound are believed to be affected in part by
cavitation phenomena and mass transfer enhancement. This review present a map of current
knowledge on the mechanical effects of ultrasound in food processing technology.
Keywords: Ultrasound technology, mechanical effects, food processing
Introduction
Ultrasound is a relatively new tool in the food industry and provides a significant
opportunity to develop high-quality and minimally processed foods. Food products, such as
fruit and vegetables, fat and oils, sugar, dairy, meat, coffee and cocoa, meal and flours, are
complex mixtures of vitamins, sugars, proteins and lipids, fibres, aromas, pigments,
antioxidants, and other organic and mineral compounds.
The applying of conventional food processing methods such as cooking, freezing,
drying, filtration, extraction, sterilization, etc., many of these biologically active food
compounds can be affected due to the thermally sensitivity or susceptibility to chemicals
action. These issues can be accompanied by a low efficiency production and time and
energy consuming procedures. For minimizing of these shortcomings has been led to the
use of new sustainable green and innovative techniques in processing, pasteurization and
extraction, which typically involve less time, water and energy, such as ultrasound assisted
processing (Hughes, 1962).
Currently, ultrasound has many industrial applications, which include texture,
viscosity and concentration measurement of many solid or fluid foods; composition
determination of eggs, meats, fruits and vegetables, dairy and other products; thickness,
flow level and temperature measurements for monitoring and control of several processes;
and non-destructive inspection of whole fruits and vegetables, egg shells and food packages
(Floros, 1994).
Ultrasounds in food processing

In recent years, ultrasounds (US) have been the subject of research in food industry.
In these days, when minimal and green processing is a driver for food preparation,
power ultrasound can provide useful possibilities for the food technologist.
Theory
When ultrasonic waves hit the surface of a material, they generate a force. If the
force is perpendicular to the surface, it results in a compression wave that moves through
130 MTFI-2012
the food, whereas if the force is parallel to the surface, it produces a shearing wave. Both
types of wave become attenuated as they move through the food. Ultrasound produces very
rapid localized changes in pressure and temperature that cause shear disruption, cavitation
(creation of bubbles in liquid foods), thinning of cell membranes, localized heating and free
radical production, which have a lethal effect on micro-organisms. (Fellows, 2000).
There are a large number of potential applications of high intensity ultrasound in
food processing of which a number is discussed below.
Filtration
Filtering process using ultrasound can provide a number of advantages, especially
for separating solids from liquids, process found in many food industrial branches.
Ultrasound provides vibrational energy to keep particles in suspension and moving, leaving
channels in the filter open and free for solvent elution. It also causes the filter to vibrate,
creating a frictionless surface, allowing the liquid to pass through more readily
(TELSONIC, 2007).Ultrasound reduces particle size variation, which also results in
increased filtration rates and fine particles (< 10 microns) can agglomerate, which can also
increase filtration rates. Ultrasonically assisted filtration has been successfully employed to
enhance the filtration of industrial wastewater that is generally considered difficult to
process (De-Sarabia, et al., 2000). Ultrasound can also be used for producing juices and
fruit extract.
Freezing and crystallization.

Freezing and crystallization are linked in that both processes involve initial
nucleation followed by crystallization (Sanz, et al., 1997) One of the basic components of
freezing a food system can always be simply pictured as ice crystals distributed across the
unfrozen aqueous phase. Sonication is thought to enhance both the nucleation rate and rate
of crystal growth in a saturated or supercooled medium by producing a large number of
nucleation sites in the medium throughout the ultrasonicexposure (Farid, et al., 2011). The
transmitting of the sound waves across the aqueous phase can cause the occurrence of
cavitation (Fig. 1), if its amplitude exceeds a certain level (Zheng, 2005) . Traditionally,
power ultrasound has been applied to accelerating the ice nucleation of many chemical
processes (Fennema, 1973). Under the influence of ultrasound, conventional cooling
provides much more rapid and even seeding, which leads to a much shorter dwell time
(Acton, 1992). If it is applied to the process of freezing fresh foodstuffs, ultrasound can not
only increase the freezing rate, but also improve the quality of the frozen products.
Application of power ultrasound can also benefit ice cream manufacture by reducing crystal
size, preventing incrustation on freezing surface, etc. (Zheng, et al., 2006) .
Power ultrasound has proven to be extremely useful in crystallization processes.
Itserves a number of roles in the initiation of seeding and subsequent crystal formation and
growth (Mason, et al., 1996). Also the technology has been applied to the crystallization of
materials such as milk fat (Martini, et al., 2008) and triglyceride oils such as a vegetable oil.
MTFI-2012 131
Fig. 1. Motions of bubbles during cavitation (Zheng, 2005)
Defoaming and degassing

Degassing and defoaming of liquids is an interesting application of ultrasonic
devices. In this case, the ultrasound removes small suspended gas-bubbles from the
liquid and reduces the level of dissolved gas below the natural equilibrium level
(Figure 2). The degassing and defoaming of liquids are required for many purposes, such
as:
o Sample preparation before particle size measurement to avoid
measurement errors;
o Oil degassing before pumping to reduce pump wear due to cavitation;
o Degassing of liquid foods, e.g. juice, sauce or wine, to reduce microbial
growth and increase shelf life (Hielscher, 2004).
Fig. 2. Ultrasonic defoaming in a fermenter vessel (Hielscher, 2004)
Drying
Another example of ultrasound application of potentially great commercial
importance is acoustic drying. Ultrasonically enhanced drying can be carried out at lower
temperatures than the conventional methodology which reduces the probability of oxidation
or degradation in the material (Dolatowski, et al., 2007). In some foods (for example
gelatin, yeast and orange powder), the rates of drying are increased by two to three times.
This is thought to be due to both to the creation of microscopic channels in solid foods by
the oscillating compression waves, and by changing the pressure gradient at the air/liquid
interface, which increases the rate of evaporation. Acoustic drying has the potential to be an
132 MTFI-2012
important operation because heat sensitive foods can be dried more rapidly and at a lower
temperature than in conventional hot air driers (Fellows, 2000).
Cooking
In a conventional cooking method, when foods are exposed to elevated temperatures
either in an oven or being fried or boiled, they are gradually cooked from the surface to the
interior. Ultrasound has the ability to provide improved heat transfer characteristics, which
is a key requirement to avoid such problems, and these have been utilized in cooking
(Andrew, 2004).
In addition to using ultrasound in isolation to cook food, ultrasound-assisted water
bath cooking is also likely to prove effective, due to the higher increased heat transfer
coefficient produced by ultrasound (Torley, 2007) and agitation of the liquid by ultrasound
mixing helping to ensure an even temperature through-out the cooking medium (Pohlman,
1997).
Emulsification
If a bubble collapses near the phase boundary of two immiscible liquids, the
resultant shock wave can provide a very efficient mixing of the layers (Figure 3). Stable
emulsions generated with ultrasound have been used in the textile, cosmetic,
pharmaceutical and food industries (Mason, et al., 1996). In the food industry, ultrasonic
emulsification is attracting interest for products such as fruit juices, mayonnaise and tomato
ketchup (Povey, et al., 1998), in the homogenization of milk (Wu, et al., 2000) and in
aroma encapsulation (N. Mongenot, et al., 2000). It is comparable to microfluidization in
terms of generating sub-micron dispersions (S.M. Jafari, et al., 2007), but there are
indications that the emulsification of edible oils might lead to some deterioration in quality
(Chemat, et al., 2004).
Fig. 3. Phase dispersion of two immiscible solvent and drop size distribution by Power Ultrasound
and Mechanical Agitation (Chemat, et al., 2004)
Cutting
In recent years, the ultrasound assisted cutting and slicing technology, has been
introduced into the food industry in such diverse applications as the cutting of frozen fish,
cheese, ice cream bars and bakery products (Ahmed, 2006). Ultrasonic cutting uses a knife-
type blade attached through a shaft to an ultrasonic source (Rawson, 1988)
Cutting with the superimposition of ultrasonic vibration is a direct competitor of
technologies such as high-velocity water jet cutting and conventional techniques such as
using saws or knives. The low energy requirements for ultrasonic cutting have been
presented (Schneider, 2008).
MTFI-2012 133
Conclusions
The use of ultrasound in processing creates novel and interesting methodologies, which are
often complementary to classical techniques. It has proven particularly useful in filtration,
freezing, crystallization, de-foaming, drying, cooking, emulsification and cutting, providing
reduced processing times and increased efficiency. There is wide scope for further research
on the use of ultrasound in food processing both from an industrial and academic
viewpoint.
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[Conference] // Int. Pat. WO 99/20420. - 1992.
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Blackwell, 2006.
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[Journal]. - [s.l.] : Ultrason. Sonochem, 2004. - 13-15 : Vol. 11.
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Dolatowski Zbigniew J., Stadnik Joanna and Stasiak Dariusz APPLICATIONS OF
ULTRASOUND IN FOOD TECHNOLOGY [Journal]. - [s.l.] : Acta Sci. Pol., Technol.
Aliment. , 2007. - 89-99 : Vol. 6(3).
Farid Chemat, Zill-e-Huma and Khan Muhammed Kamran Applications of ultrasound
in food technology: Processing, preservation and extraction [Journal]. - [s.l.] : Ultrasonics
Sonochemistry , 2011. - Vols. 18; 813-835.
Fellows P., Food Processing Technology [Book]. - New York : Woodhead Publishing
Limited, 2000.
Fennema O. Nature of the freezing process. [Book Section] // Low temperature
preservation of food and living matter / book auth. Fennema R.O. and Powrie D.W. & E. H.
Marth. - New York: Marcel Dekker : [s.n.], 1973. - Vols. pp. 151227.
Floros J.D. and Liang, H. Acoustically assisted diffusion through membranes and
biomaterials [Journal]. - [s.l.] : Food Technology, 1994. - 79-84. : Vol. 48(12).
Hielscher Ultrasonic Degassing and Defoaming of Liquids [Online] //
http://www.hielscher.com/ultrasonics/degassing_01.htm. - Hielscher-Ultrasound
Technology, 2004.
Hughes D. E., W.L. Nyborg Cell disruption by ultrasound [Journal]. - [s.l.] : Science
138;108-114, 1962.
Martini S., Suzuki A.H and R.W. Hartel R.W. Effect of high intensity ultrasound on
crystallization behavior of anhydrous milk fat [Journal]. - [s.l.] : J. Am. Oil Chem. Soc.,
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Mason T.J., L. Paniwnyk and J.P. Lorimer The uses of ultrasound in food technology.
Ultrason [Journal]. - [s.l.] : Sonochem., 1996. - S253-S260. : Vol. 3.
N. Mongenot N., Charrier S. and Chalier P. Effect of ultrasound emulsification on
cheese aroma encapsulation by carbohydrates [Journal]. - [s.l.] : J. Agric. Food Chem,
2000. - 861867 : Vol. 48.
Pohlman F. W.,Dikeman,M. E.,Zayas,J. F.,& Unruh,J. A Effects of ultrasound and
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force and sensory properties,composition,and microscopic morphology of beef longissimus

and pectoralis muscles. [Journal]. - [s.l.] : Journal of Animal Science, 1997. - 386-40 : Vol.
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Povey M.J.W and T.J. Mason T.J., Ultrasound in Food Processing [Book]. - Berlin :
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in Food Processing / book auth. Povey M.J.W., Mason , T.J. Glasgow : Blackie, 1988.
S.M. Jafari S.M., He Y. and Bhandari B. Production of sub-micron emulsions by
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488 : Vol. 82.
Sanz P.D., Otero L. and de Elvira C., Carrasco ,J.A. Freezing processes in highpressure
[Journal]. - [s.l.] : Int. J. Refrig. , 1997. - Vols. 20 ; 301 -307.
Schneider Y. , Zahn, S., Rohm, H. Power requirements of the high frequency generator in
ultrasonic cutting of foods [Journal]. - [s.l.] : J. Food Eng. , 2008. - 61 -67 : Vol. 86.
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Bronschhofen, Switzerland, 2007.
Torley P.J. and Bhesh R. Bhandar Ultrasound in Food Processing and Preservation
[Book Section] // Handbook of Food Preservation / book auth. Rahman M. Shafiur.
London : CRC Press Tylor & Francis Group, 2007.
Wu H., Hulbert G.J. and J.R. Mount Effects of ultrasound on milk homogenization and
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RESONANCE TECHNOLOGIES NOT JUST DESTROY BUT

CREATES TO (BIBLIOGRAPHIC STUDY)
*1Melenciuc Mihai, 1Stoicev Petru, 1Lupaco Andrei, 2Topal Pavel
1
2
State University of Moldova Chiinu, Moldova
*Melenciuc Mihai, st.michael_86@mail.ru
Abstract: a profound study is presented, that concerns the perspective of elaboration and utilization
of resonance technologies in nature and technique and shows that the resonance effects are at the base
of the acts that have place in Nature and which explain a lot of anomaly effects as well as the
evolutional processes of all what is alive or not. It is shown on base of examples that the resonance
effects are the most stable for different systems, beginning with the microlevel (molecules, atoms,
electrons) and finishing with the macroprocesses that have place in nature and technique.
Key words: resonance, oscillation, frequency, wave, molecule.
Introduction
Currently scientists are developing new high efficiency innovative technologies
based on scientifically based approach, which demonstrates that the resonance phenomena
are the most stable state of motion in Nature [1]. Mechanisms, devices and resonance
technologies have 100% efficiency and are most optimal in physics, chemistry, biology,
medicine and the most perspectives for techniques and manufacturing.
A special attention deserve the works of the scientist Shironosov Valentin, who
in 1983 sustained at the magnetism chair of physics faculty of Moscow State University
(MSU) the PhD thesis in which he demonstrated that using the resonance is possible to
manipulate with higher precision the cells, molecules and atoms, namely Mr.
Shitronosov obtained a selective routing tools at molecular level [2]. Therefore, the
results of scientific research of Mr. V. Shironosov served as a strong impetus for the
development of resonance technologies, which efficiency approaches to 100% [2].
Interestingly, that in the same year, one of the authors of this work, sustained the
doctoral thesis [3], and later the habilitate doctor thesis (in 2001), which confirmed
theoretically and experimentally that using resonance phenomena of variable
components of electric current could be selectively and consciously directed by the
mean of the structural components of deposited galvanic coatings, and as a result
and their physico-mechanical properties, which allowed essentially to increase the
operating life duration of parts, remanufactured with these coatings and which are
operating in various operating conditions (lubrication limit, etc.).
The effectiveness of using current resonance phenomena has been established at
metal welding with electric arc [4]. The authors of this paperwork have shown
theoretically and experimentally that the structure and physical-mechanical
properties of metal deposition can be influenced via an oscillatory polyfrequential
circuit connected in series in the electric chain while the only element of excitement to
the oscillating circuit (RLC) is the electric discharge arc.
In than 10 years after Maxwell's death, Henry Hertz demonstrated the existence of
electromagnetic waves and discovered their basic properties, yet predicted by Maxwell [5].
136 MTFI-2012
High frequency oscillations, which are significantly higher than industrial

current frequency (50 Hz) can be achieved using oscillation contour and frequency
oscillations will be as higher, as the inductance will be lower and the oscillating
contour capacity [5].
Henry Hertz recorded electromagnetic waves with a vibrator reception, which was
the same construction as the electromagnetic waves radiation transmitter. (Fig. 1).
H T S
Fig. 1 Hertzs experimental scheme: HTS high tension source [5]
Henry Hertz obtained electromagnetic waves, exciting via a vibrator with a high
voltage source (HVS), a series of rapid pulses of alternating current. Oscillation of the
vibrating electric charges creates a complex electromagnetic wave. Only the
oscillations in vibrator are made not only by one charged particle, but by a huge
number of electrons moving in line [5].
Under the action of alternative electric field of the electromagnetic wave in the
reception vibrator current oscillations are excited.
If reception vibrators own frequency coincides with the frequency of the
electromagnetic wave, resonance phenomenon can be observed and oscillations in
reception vibrator occur with greater amplitude.
Hertz detected them, by tracking the occurrence of sparks within a very small
gap between receiver vibrator conductors [5].
At the moment there a lot of desperate measures are taken to elaborate a method
which will allow transferring energy without any cables. American physicians have
successfully tested the pilot device that is capable to transmit electricity to other devices
without any wire [6]. As scientific The Science magazine reports, Massachusetts
Technical Institute physicians (USA) have managed to activate a 60 W incandescent
lamp at a distance little more than 2 meters without any cables. The new device
gained the name WiTricity and according the inventors it was created using main physics
postulates and thanks to that it can be use to recharge other devices, for example
notebooks [6]. As Professor John Pendry, physician from London Imperial College,
mentioned, this installation has the same general parts that were available 10 or even 20
years ago. However creation of that system is more a time request. In the last several
years men became more and more surrounded by mobile devices, which require electricity.
Yet at these days almost everything became mobile without cables, except the most
important the cables them self [6].
In reality the pilot installation consists of two copper coils with a diameter of 60
cm transmitter, directly connected to the energy source, and a receptor situated at a
distance of 2 meters, which is connected to an incandescent lamp, which starts to work,
despite the fact that there is no electric wire between the transmitter and the receptor
MTFI-2012 137
(Fig. 2a). Yet scientists noted huge energy losses, because only 40% of it reaches the
receptor. But the specialists work on that problem, and there is a significant chance that in
the near future, the energy losses will be reduced to minimum.
Inventors group (Marin Soljai center) and their functional pilot device: left transmitter, right
receptor and the working lamp.
a)
Operating principle: cable (1) that links the energy sours with the transmitter (2). The transmitter
creates an alternative magnetic field (5) with a frequency of 10 MHz, which is captured by a coil
antenna, set in resonance (4). That creates an energy flux (3) from the transmitter to the receptor.
b)
Fig. 2 Working prototype (a) and its operating principle (b).
Massachusetts physicians explains that at the base of working principle is the

resonance mechanism, in other words the phenomenon that provokes objects
oscillations, whenever a specialized frequency energy actions on it. But, if two objects
possess identical resonance indices, and whats more important, they dont have any
action over surrounding objects [6].
In Nature, there are a lot of examples of resonance phenomena. The most well
known is acoustic one when several identical glasses are filled with different water
volumes, and if we will hit them with a metal spoon, then every one of them will sound
uniquely.
In place of acoustic resonance, the physicians used in WiTricity the frequency
resonance of electromagnetic waves. In the installation the both coils resonates in the
interval of frequency of 10 MHz and makes an electricity exchange and the longer is
138 MTFI-2012
the interaction between the elements, the more is the energy accumulated on the
receptor. And the lower is the resonance diapason, the higher is the long waves
diapason and the greater can be the distance between the transmitter and the receptor
[6].
Another important fact is that the device has no harmful effect upon humans
health, since the installation works at low frequencies, prevalent within a magnetic
specter [6].
As Marin Soljai, one of devices inventors affirms that humans body does not
react to magnetic actions. Is mentioned that if the frequency would be significantly
higher, (for example 2 GHz), than the microwaves oven effect would appear and it would
be another action [6].
Resuming the upper words, it could be affirmed that the development of
resonance technologies, in what concerns the transfer of the energy without cables,
opens huge perspectives adapting that technologies to power up other electric devices.
The problem of transforming the barn oil, predisposed the well known
Kazakhstan physician Ildar Ibrahimov to elaborate a brand new method of processing
the oil, based on electromagnetic resonance phenomenon [7].
As I. Ibrahimov explains, the molecule was presented as an oscillator, i.e. as an
oscillating system [7] (the most simple oscillator is the spring ball). However, he founded
not very useful the standard description of simple oscillating oscillator in free state,
(when oscillating parts masses coincide) [7], because he would need to break the
molecule in two parts. Thats why the author [7], to describe the oscillating process of
an oscillator with different weight, had to elaborate a new phenomenon mathematic
model (to complete processes mechanics base), and to describe the energy transfer
mechanism for this case it was necessary to create a brand new quantum mechanical
mathematic model. The energy will be headed upon the molecule as long as that one
will be broken in a specified place, because for this highlighted molecule part mass,
and for the breaking point link rigidity coefficient, is characterized by an absolutely
strict and exact oscillations frequency [7].
There a known a series of intermolecular link breaking methods, such as:
thermocracking, when the energy is transferred to the molecules by their collision
mechanism at thermal action movement (the main method of oil processing); oil
processing by means of a current of particles which moves with high speed, via an
accelerator, but at the moment the technical implementation of that idea is not
rentable; ultrasound processing a method that haves sooner a theoretical meaning and
is less rentable that thermocracking method. Besides high energy costs and a low
efficiency, all these methods are characterized by the fact that the process cant be
controlled where molecules collision had place, or particles, there their cracking
will have place [7].
Oil presents a wide specter of molecular structures paraffins, different
aromatic hydrocarbons, naphthenes, et al, and their percentage co-report determines
oil fractional composition. Ibrahimov succeeded, by means of stable frequency
electromagnetic oscillations, to change the molecular composition of oil mixture,
especially that, in the technological cycle are solved several problems: first has place
dehydration, second one there is sulfur neutralization, and the third one clear
fractions raise [7].
MTFI-2012 139
So, utilizing electromagnetic resonance effect, I. Ibrahimov managed to

deteriorate the paraffins, making the oil lighter, because its viscosity reduces and as a
result its selling property.
According to I Ibrahimov, if talking about the efficiency, than the method that
inflicts the resonance phenomenon it can be founded at a higher level, than the one
which inflicts heat. Energy is spent not for heating, but to crack the intermolecular
links, and as a result the efficiency of the process with resonance phenomenon
application is much higher [7].
From invention authors [7] theoretical explanations, results that it can have
place the wished cracking of intermolecular links, which will immediately bring to
gasoline creation. And for a selective change of the fractional content of oil, there is
necessary to perform further experiments, on oil processing frequencies, characteristic
to diesel, gasoline and lamp oil. In other words, in other words, each fraction requires
choosing its own resonance frequency [7].
Those authors thoughts brought us to the idea (a theoretical one for the moment)
of the possibility to perform the cold boiling process (without outside heating) of a
liquid (and not only), utilizing the resonance phenomena. Because each type of
molecules is characterized by an own oscillating frequency (and in asymmetric
oscillator case a specter of oscillations), is needed to boost the molecule and to apply
energy portions (in other words to involve it in resonance oscillations) until the moment
when oscillations energy will be higher that molecular links energy [8]. That theory
could be used to deteriorate any specified molecules, without affecting the
surrounding ones [8].
As each type of molecules possesses a frequency, or a strict and well established
resonance specter, than the action possibility of that specter on other molecules, tends
to zero assert the author [8].
Molecule physic parameters allow to mathematically calculate its oscillation
parameters, and as a result to detect the necessary frequencies specter to deteriorate
one or another molecular structures.
In paper [8] is indicated that, this conception could be utilized in medicine as
well, with the purpose to choose a deterioration frequency (or a specter of frequencies)
for each type of RNA molecules of viruses and of DNA of bacteria. In that way its
shown [8], that the electromagnetic resonance effect, thanks to a low action intensity upon
the molecule through irradiation, is less dangerous that mobile phones. From Mr.
Ibrahimov proposal it appears [7, 8], that if we will select some specified frequencies,
which will directly influence viruses RNA, than we will have the possibility to fully
heal a humans body, the whole environment, and the most important is that nothing
but a specified virus type will be endangered. In same way, it will be possible to action
on AIDS viruses, bacteria DNA and cancer cells problem, on which the scientist of
whole world works.
The resonance theory in chemistry, conception, that completes classic theory
postulates of chemical structure and which affirms, that if for that connection, the classic
theory allows the creation of some structural formulas, in that case to real state of
these connections molecules (its chemical properties) corresponds not a single formula,
but a combination of formulas (superposition, structural resonance). As a result,
resonance theory was proposed for this domain to.
140 MTFI-2012
Conclusions on the hypothesis

1. Thus at the base of resonance system functioning of L. Polingom proposed yet in
1928-1931, is the sudden increase of the amplitude of oscillation of molecules of a
specific link, which under certain conditions can lead to an "expulsion" of those
from their corresponding orbits. Exactly this property, in our opinion, can be
used to enhance any technological process for obtaining the finished product.
2. According to our opinion, a great influence resonance effect may have on
enhancing the processes of heat and mass transfer. To these ones, in particular, can
be attached materials drying process. It should be noted that drying process is to
remove moisture from a wet material under the action of heat currents. The
elimination rate of moisture, i.e. dehydration, largely depends on the ratio of
targeting gradients of moisture and heat. For example, the convective drying (hot
air) temperature and moisture gradients are facing each other. This leads to
increased drying duration and high energy costs. In this case the resonance
process could be useful. Especially since it increases the process without heat
treatment of the wet product, and also thermal treatment reduces the quality of
the finished product indices. In this case the resonance effect is manifested by: all
wet materials differ from dried ones by the presence of water molecules, or
aqueous solutions. Water molecule has a particular oscillations frequency. If we
will action upon wet material with oscillations of the same frequency but forced
(created by a high frequency generator), the oscillation amplitude of water own
molecules should increase sharply and practically we can bring the so-called state
of "expulsion". And this should bring a strong dehydration of wet material. This
drying process, in our opinion, should be much faster than other methods of
drying.
3. Processes based on the resonance effect obviously can be used for salting and
faster saccharification (jam, sweetness and so on). As all it could be carried out
without heat treatment, using resonance phenomena, it will keep up at a
maximum the quality natural indices of the finished product.
References
1. Rezonansne tehnologhii (Kratkoe opisanie proekta), http://www.ikar.udm.ru/sB22.htm
2. Denighi Voda, http://stra.teg.ru/lenta/inovation/1784/print
3. Stoicev, P.N., 1983, Vosstonovlenie avtotraktornih detalei galivaniceskimi pokritiiami
s ispolizovaniem rezonansnih iavlenii. Avtoreferat, Chiinu
4. Antosiak V.G., Svircevskii A.M., 1980, Effectivnosti rezonansnih iavlenii pri dugovoi
svarke metallov, Chiinu, 150 p
5. Opt Ghera, 2008, http://www.edu.severodvinsc.ru/after_school/nit/2006/web/she-
makina/opit.html
6. Elektricestvo bez provodov, 2008, http://forum.prudok.ru/showthread.php?t=11255
7. Popasti v rezonans, 2005, Kazahstan, http://www.inno.ru/press/articles/17379
8. Terapia s rezonansomili Kazahstaskii prorv v lecenii infecii. http://www.gastro-
portal.ru/php/content.php?id=1108678&PR=print. Acusticeskie rezonator 8L
CarClub, 2004, Master 12 volit.
APICATION OF RESONACE EFFECTS IN FOOD INDUSTRY

*Melenciuc Mihai, Stoicev Petru, Lupaco Andrei
*Melenciuc Mihai, st.michael_86@mail.ru
Abstract: There is a lot of time since the resonance effect is utilized in different domains of heavy
and light industries. The utilization of this phenomenon showed its benefits, but not the whole
potential of this method was discovered. The possibility of using the same effect in food industry is
less studied. The most noticed advantage of using the resonance effect is the small amount of energy
which is necessary to activate this process.
In this article is described the possibility of utilize the resonance effect for the realization of some
technological processes in food industry.
Key words: resonance, food industry, energy quantity
Introduction
Humans long time ago learned to use some phenomena that werent yet
understood by them. Even unconscious they were applying these phenomena and often not
in there favor. The story of Jericho walls destruction was the first registered case of
resonance effect use [1].
The first scientist who discovered the resonance phenomenon was Galileo Galilei,
who already in 1602 referred to this phenomenon in his paperwork dedicated to pendulums
and music strings [5].
This principle is used for a long time in various fields of action: military,
pharmaceutics and medicinal, industrial, etc. [3].
According to The International Informative System Resonance Technologies
[4], there is mentioned that resonance phenomenon are truly founded at the base of events
that have place in Nature, and which explains many anomalous phenomena and
evolutional processes of all that is alive and not alive. The resonance phenomena are the
most stable for diverse systems, beginning with the microlevel (molecules, atoms,
electrons) and ending with the macrolevels that have place in Nature and Techniques [4].
Whenever the resonance phenomenon has place, the system irradiates a
minimal quantity of energy and accumulates a maximal one, i.e. loses less that
gains. In the same time, a minimal action of the system leads to colossal macro and
microscopic effects. From this point of view the role of the resonance technologies is
very important for our times, proving to be the most economical, energetically and as a
result ecologically pure.
From the point of view of the theory, that appears from the papers of well-known
savants A. Puancare, P.N. Lebedev, M.V. Ovenden, N.G. Cetaev, I.I. Blehtan, V.G.
irocov, et al, the resonance is the most stable state of movement in Nature [2].
The famous physicians N. Remsi, V. Paul i H. Demelt, were awarded in 1989 the
Nobel Prize, for demonstrating experimentally the possibility of working with the cell, the
atom and the electron apart and that resulted in the creation of molecular electronics and
142 MTFI-2012
a progress concerning the fundamental science and biophysics [6]. They succeeded to
create the so called electrodynamic traps, which allow retaining and selecting the atoms
and molecules. In that way, the humanity gained access to the molecular level
constructions [6].
Speaking about the importance of the effect of resonance in medicine we can
refer to the methods of combating different illnesses, even the cancer, by using
bioresonance therapy [2]. Every living cell has an external membrane cellular
membrane. There is a potential difference on the surface of any cell membrane (Fig. 1.).
Fig. 1. Potential difference on the cell membrane [2]

Whenever the cell moves, the membrane oscillates and appears a magnetic field
which has a frequency of its own, that depends on the construction of cellular
membrane. For the same type cells, the frequency of their own oscillations will be the
same. The scientists, by measuring the own oscillations frequency of the magnetic field of
diverse pathogen microorganisms formed a database, basing on which a full human body
diagnostic can be effectuated.
During the diagnostic the bioresonance principle is used: an electromagnetic field is
headed to the human body, that has the frequency of a specified pathogen microorganism
and if that one is present in the organism, there is a resonating response that appears, or
signal amplification. In the same time there is a change of indices in the biologic active
points, this fact is registered by the proper device. The signal amplitude increases several
time (Fig. 2.)
Fig. 2. Overlapping of two waves of same frequency and amplitude [2]

The curing process has place in conformity with the same principle the magnetic
field with the frequency of the pathogen microorganism, detected by means of an inductor,
is transferred to the patient organism, the effect of resonance has place, the cells
membranes of the pathogen microorganism starts to vibrate violently, with such a strength,
that they break and as a result the appropriate microorganism is destroyed [2].
MTFI-2012 143
In the same way we can influence the cells of different vegetal raw materials, by
achieving the resonance conditions, we can destroy the cellular membrane of vegetal
molecule and as result intensification of extraction process of nutritive substances
(carbohydrates, fats)
For example, in the production of sugar beet, one of the basic processes is
extraction, or so called diffusion of saccharose molecules in water, which in this case
represents the solvent. In this case the most important obstacle that slows down the
elimination of nutritive substances from the vegetal cell of sugar beet is the cell
membrane surrounding the cytoplasm and the organs that founded in it [7]. So to destroy
the membrane that wraps cellules vacuoles and to ease the extraction of the saccharose
from the sugar beet chips, that ones are exposed to heating up to proteins distortion
temperature (above 60C). The protein is distorting and all over the cell membrane appears
opening pores and cracks, that assures saccharose extraction.
Conclusion
Our purpose is to replace the heating process of sugar beet chips by electromag-
netic field application with such a frequency, which will coincide with the oscillation
frequency of the vegetal cell that will allow creating a resonance effect, which will lead
to the deterioration of cell membrane, thus intensifying the saccharose diffusion process.
In our opinion there is the possibility to intensify the process of extraction of
others materials from any other raw material (for example vegetal oil extraction, from
sunflower seeds, olives, maize germs, colza, etc.)
To realize the proposed hypotheses, we plan to utilize high frequency magnetic
field, with alternative action, and at this stage of our researches, the main purpose is to
determinate the vegetal cell own oscillation frequency for different vegetal raw materials.
We suppose that the implementation of that method will lead to the improvement of
processing speed, and will increase saccharose and oil obtaining productivity, it will
allow as well to reduce the energetic costs.
References
1. Episcop Vladivostokskii i Primorskii Veniamin, Sveaennaea Bibleiskaea Istoria
Vethogo Zaveta. Padenie Ierihona.
2. Articol din Internet, 2011, Mehanizm deistvia i preimuestva biorezonansnoi terapii,
Malahit, entr biorezonansnoi tehnologhii, http://www.biorez.ru/5-preimushhestva-
metoda.html.
3. Stoicev, P., Lupaco, A., Topal, P., Mihailov, V., 2009, Rezonansnie tehnologhii ne
toliko razruaiut no i sozdaiut (obzor), Meridian Ingineresc, nr. 4, 52-59.
4. Sistemului Internaional Informativ Tehnologiile de Rezonan, 2008,
http://www.ikar.udm.ru/jmis.htm.
5. Articol din Internet, Rezonans, http://ru.wikipedia.org/wiki/.
6. Voda-Denighi, http://stra.teg.ru/lenta/inovation/1784/print.
7. Silin, P., 1967, Tehnologhia sahara, Picevaia promlenosti, Moskva.
THE INFLUENCE OF THE STRUCTURAL PROPERTIES OF

CELLULOSE FILTERING COMPOSITES ON THE
CONTAMINANTS RETENTION IN ALIMENTARY LIQUIDS
*Nechita Petronela, Stanciu Constantin, Florea Traian, Crc Geta
*Nechita Petronela, pnechita@yahoo.com
Abstract: Cellulose filtering composites are as three-dimensional network defined by mechanical and
structural properties enabling their runnability in the filtration process of the alimentary liquids. The
functional characteristics and filtration behaviour of cellulose composites are influenced by many
factors that comprise both the nature of the raw materials (fibrous materials, fillers, chemical
additives) and processing conditions. The porous structure of the filtering composites is thus designed
so the retention of contaminant particles in the liquids is carried out both at the surface (mechanical
retention) and depth (electro kinetic adsorption). In order to ensure a good separation of micro-
organisms by filtration, it is required to adapt appropriately the structure of pores within filtering
medium both at the size of particles that are separated, and the physical and chemical properties of
these contaminants. The paper presents the findings of some studies concerning the influence of
structural properties on the retention capacity of yeasts and microorganisms from alimentary liquids
(wine) of some cellulose composites for sterilizing filtration.
Key words: Filtering composites, Filtration, Alimentary liquids, Contaminants, Fibrous structure
Introduction
Separation of fine impurities and contaminants from the liquids is achieved by
filtering process that is a set of techniques for separating whose principle consists in the
passage of fluids through a porous medium that retains impurities. To act as a filter, porous
medium must to allow passage of fluid and retain particles of contaminants contained
therein. In the process of filtering through the fibrous composites, retention of contaminants
from fluid is achieved through the action of one or both mechanisms: mechanical filtration
(retention of contaminant particles on the surface of composite) and retention of particles
by electrokinetic adsorption (with the attraction forces). (Figure 1a and 1b). [1]
a) b)
Fig. 1 Filtering mechanisms: a) mechanical retention; b)electrokinetic adsorption
The porous filtering composites known in the filtration of alimentary liquids as
appropriate to retention of fine particulate contaminants consist of fibres - fibres or fibres -
mineral particles mixtures. These materials are obtained in dynamic conditions by
dewatering in vacuum, dried and finished. The fibrous components are cellulose based and
mineral particles are composed of mixtures of diatomite and perlite (filler material) and
various synthetic polymers. [1]
MTFI-2012 145
Objectives
1. Assessment the influence of fibrous composition on the structural properties and
filtering performances of fibrous filtering composites for sterilizing filtration of
alimentary liquids.
2. The evaluation of technical performances of fibrous filtering composites during
industrial process of wine filtration (the effect on quality of filtered liquids)
Experimental
Fibrous materials: Dissolved pulps (Becocel 2000, Georgia) which ensure the formation
of porous structure with high specific surface and give the retention capacity of
microorganisms by adsorption; Sulphate bleached softwood pulp (ECF, Crofton Canada) -
which allows the formation of the composite resistance structure and is obviously part in
forming porous structure. Characteristics of fibrous materials are presented in Table 1.
Table 1 The physico-chemical properties of cellulose materials used in the fibrous composites
BECOCEL GEORGIA CROFTON
CHARACTERISTICS 2000
30SR 30SR 50SR 30SR 50SR
Density, g/cm3 0,64 0,64 0,66 0,74 0,79
Breaking tensile load, N 45,5 61,4 73,9 128 137
Breaking length, m 4229 5472 6499 11469 12243
Bursting strength,kPa 158 196 234 582 575
Double folds 21 48 72 1058 1103
Average fibres length, mm 1,05 2,6 2,3
cellulose content, % 86,5 91 -
Specific area, m2/g 1,66 2,15 3,65 1,75 2,77
Water retention, WRV, g/g 1,41 1,55 1,72 - -
Cation demand, CCD, eq/ g - 68 -38 -48 -47 -58
Mineral fillers: Diatomite- FN1, Celite S and Perlite - Harbolite H 350, which are
characterized in Table 2.
Table 2 Dimensional and superficial colloidal characteristics of filler

Characteristics Diatomit FN1 Diatomit Celite S Perlit H350
Particles average diameter, m 13,0 10,0 10% > 25
Anionic charge, eq/g 64,5 72 61,5
Chemical additives: cationic resin (Kymene 611) used to increase the wet strength and
partly the dry strength, that influences also the ionic balance and coagulation / flocculation
phenomena [4]; Cationic colloidal silica Levasil 200 S consists of particles at nanometer
level, which creates within the system a large number of interfaces with positive charge,
giving a high retention capacity to porous structure through adsorption; Anionic colloidal
silica Levasil 200 produces a dispersing effect, which is contributing to a better distribution
of solid components in the composite material structure, and influence also the ionic
balance [3]. Table 3 presents ionic character and charge density of the additives.
146 MTFI-2012
Table 3 The charge density of additives used to obtain filtering composites

Additive Kymene 611 Colloidal silica Colloidal silica
Levasil 200S Levasil 200
Charge character Cationic Cationic Anionic
Charge density, eq/g 1100 625 550
Filtering fibrous composites obtaining: based on above presented materials

previous, two receipts of filtering composites for sterilizing filtration of alimentary liquids
were established. The two receipts are characterized as following: V1 composite:
prescription of fibrous material that includes only chemically modified celluloses, cellulose
Georgia and Becocel 2000; composition of filler, calculated to give an average particle
diameter of about 15,5 m; the total added additives of 5%, with doses that lead to an
anionic charges/cationic charges ratio within pulp slurry of about 2,5; V2 composite:
prescription of fibrous material that includes a mixture of Georgia pulp and softwood pulp;
composition of filler calculated to give an average particle diameter of about 13 m, the
total added additives of 8%, with doses leading to an anionic charges/cationic charges ratio
within pulp slurry of about 1,43. The filtering composites were obtained on an industrial
paper machine with the width of 1600 mm and speed of 1 1,2 m/min, and finely were
cutted as sheets of 400x400 mm.
Characterization and testing of filtering composites: the filtering composites
were characterized in terms of quality characteristics, using standardized methods, and their
testing was performed in the industrial filtration process for sterile filtration of two wine
grades: white wine - Feteasca Regala 2007 and red wine - mixture of Merlot + Cabernet
Sauvignon, 2007. Industrial filtering plant consists of a stainless steel filter with frames of
size 400 x 400 mm. [2];
The two samples of filtering composites were characterized by structural and
filtering properties (Table 4).
Table 4 The characteristics of filtering composites
Characteristics Average values
V1 V2
Structural properties
Grammage, g/m2 1542 1566
Thickness, mm 3,84 3,57
Density, g/cm3 0,40 0,44
Ash content, % 51,86 46,38
Filtering properties
Air pass strength, mm H2O 275 420
Filtering flow, l/h x m2 14225 7579
Average pore radius, m 5,18 2,917
Total porosity, % 81,28 70,8
Anionic/Cationic ratio 3,03 1,95
Efficiency of retention of yeast *), % 100 99,85
Efficiency of retention of lactic bacteria *), % 98,85 99,7
Efficiency of retention of acetic bacteria *), % 64,78 99,9
*)
Retention rate is the ratio of the initial charge of microorganisms (UFC/ml) and the charge recorded after filtration (UFC/ml).
Work procedure: the suspension of microorganisms was cast in the filter and filtration was achieved by introducing air at the
constant pressure of about 1,0 bar. Filtrate was collected in a sterile vessel after the microbial charge was determined.
MTFI-2012 147
Regarding the structural characteristics of filtering composites can be made the

following remarks: the V1 composite is characterized by higher thickness and lower
apparent density than V2 composites. These differences are due to both the fiber
composition (100% cellulose chemically modified leading to structures with higher
porosity) and technical formation parameters on the paper machine. For example, a high
fines content of the Becocel pulp and low dosage of wet strength additive (Kymene 611)
lead to a substantial reduction of the dewatering rate on forming wire, which determines a
higher but no-uniform retention of filler in z direction, resulting in a loose structure
formation. Lower density could be also due to filler composition, which in case of V1
composites is characterized by average diameter greater than the filler used to obtain of V2
composites.
From the data presented in Table 4 is observed that the rate of air filtration differs
slightly between the two types of composites because depends mainly by the total volume
of pores, which appear no differ too much. Flow filtration of water is much higher in V1,
which in this case indicate a higher percentage of large pores in the total volume of pores.
In the acetic and lactic bacteria field, V2 composites exhibit a higher retention rate than V1
composites. (Figure 2a and 2b)
V2
V2
V1
V1
a) b)
Fig. 2 Efficiency of retention of acetic bacteria versus the air pass strength (a) and pores dimensions
(b)
This behaviour can be explained by the fact that the micro-pores structure of V2
composite is characterized by small pores compared with V1 composites, favourable to
retention of acetic bacteria. In case of V2 composite, the filler structure has been
established so as to obtain a greater share of material with fine particles (average particle
size calculated was 13 m versus 15,5 m for V1). Better efficiency in filtering for V2
composites can be attributed to higher content of cationic charges that are in system,
exactly an anionic charge/cationic charge ratio lower of these composites.
Having in view the characteristics of the experimental composites, presented
above, only the composite V2 was tested at industrial filtration of wine. The tests were
performed for a period of 4,5 hours for white wine and about 6 hours for red wine. At the
same filter area, a volume of 8640 liters white wine and 12168 liters red wine has been
filtered. Table 5 presents main parameters of industrial filtration process for the two wine
grades.
148 MTFI-2012
Table 5 Filtering parameters

Filtering parameters White wine Red wine
Number of composites that were fitted filter 30 30
Filtering area, m2 4,8 4,8
Filtering duration, hours 4,5 6,17
The volume of wine filtered, liters 8640 12168
Flow filtration
- - l/h 1920 1972
- - l/m2x h 400 411
The quality of filtered liquid was evaluated by microbiological (acetic and lactic
bacteria content) before and after filtration. The results on microbiological contamination
are presented in Table 6. One can remark that the retention of microbial contaminants is
higher for white wine, especially in the case of yeast and lactic bacteria. It is estimated that
for sterilizing filtration of the white wine (which raises the biggest problems in the process
of filtration and stabilization), the filter composite obtained under the experimental is
satisfying technical parameters required on the filtering of these alimentary liquids. [5]
Table 6 Microbiological contamination of white/red wine before and after sterile filtration
Parameter Unfiltered wine Filtered wine Retention rate, %
White wine
Yeasts, UFC/ml 5,33 0,0025 99,95
Lactic bacteria, UFC/ml 3,17 0,25 92,12
Acetic bacteria, UFC/ml 4,72 0,71 84,95
Red wine
Yeasts, UFC/ml 1,36 0,44 67,65
Lactic bacteria, UFC/ml 4,71 1,22 74,09
Acetic bacteria, UFC/ml 7,40 3,44 53,51
Conclusions
As result of studying the corellations between structural characteristics and
filtering performances of fibrous composites for sterilizing filtration of alimentary liquids,
the following conclusions can be emphasized:
- effectiveness of microorganisms and germs retention from filtered liquids is
especially good as the porous structure of composites is characterized by pores
size smaller;
- found that the efficiency of separation of microorganisms can be enhanced by
greater content of cationic charges, exactly by the anionic charge/cationic charge
ratio that were of a lower values (see table 7, also). [6]
MTFI-2012 149
Table 7 Ionic balance and filtering performances of some ficbrous composite samples
Composite Additive Ionic balance, Anionic/cationc Retention rate, logN0/Nv
sample charge, % eq/g charge ratio Yeasts Lactic Acetic
bacteria bacteria
P1 9 (-) 2963 1,7 3 2,16 1,61
P2 9 (-) 4115 2,0 3 2,34 1,62
P3 9 (-) 3475 1,82 3 2,34 0,62
P4 9 (-) 3350 1,79 3 2,99 2,21
*)
In this case the retention rate is log from initial and after filtration concentration ratio (value 3 for retention
rate is equal with 100% retention or filtered liquid microorganisms free)
This data base can be used to formulate the recipes and process parameters for
obtaining filtering composites with defined characteristics by applying two principles: (i)
controlling the porous structure of fibrous composite by - cellulose fibre types and their
treatment, composition of mineral filler, ratio cellulose fibres/mineral filler and aggregation
mechanisms developed by additive system; (ii) directing ionic balance of the composite
toward a positive charge, which favour the electrokinetic retention of particles smaller then
diameter of structural pores.
References
1. Cotea, V., Tratat de Oenologie, Editura Ceres Bucureti, 1985, p. 309 342
2. Bobu, E., Nechita, P., Ciolacu F., Epure V., Research project Advanced
microfiltering composites efficient solution for food safety CEEX R&D
Programme, 2006 2008, stage 2/2007, contract 63/2006
3. Bobu, E., Popa V.I., Procese chimico-coloidale la fabricarea hrtiei, Ed.Cermi,
Iasi, Romania (1998)
4. Bobu, E., Improving the effectiveness of papermaking chemicals by controlling the
aggregation mechanisms, presented at PIRA International Conference- Scientific and
Technical Advances in Wet End Chemistry, 11-12 May 2004, Nice
5. Nechita P, Bobu E., Ciolacu F., Kontek A. - Study of fibrous composites behaviour
in hydrodynamic process of wine filtration - BioRes. 4 (4), 1330-1340 (2009)
6. Nechita P., Bobu, E., Epure, V., Ciolacu, F., Kontek A., - Influena compoziiei
pastei fibroase asupra proprietilor structurale i microbiologice ale compozitelor
filtrante, Celuloz i Hrtie 57(2): 23 29 (2008).
BACKGROUND OF VIBRATION EXPOSURE INFLUENCE ON

THE EXTRACTION PROCESS IN THE SYSTEM OF SOLID
LIQUID
Poperechnyj Anatolii, *Borovkov Serghei, Didenko Mihail
*Borovkov Serghei, borovkov_sa@inbox.ru
Abstract: The article is dedicated to theoretical justification and experimental studies intensification
of the extraction process of vegetable raw materials using vibration exposure.
Keywords: extraction, the system "solid - liquid", vibration
Introduction
Extraction is widely used in the preparation of vegetable and essential oils, sugars,
proteins and other food products. Extraction of various substances from the product in
water or oil, usually always is accompanied by cooking and frying foods. Extraction
processes occur on receipt of tea, coffee and other beverages. Despite the rapid
development of synthetic medicines, the majority of biologically active substances are
obtained by extraction from natural raw materials of vegetable or animal origin.
Therefore it is natural that there are a number of unresolved scientific and applied
problems related to the mechanism and kinetics of the process, its mathematical description
and technology of extraction of various substances.
Extraction in the system "solid - liquid" is a mass-transfer process, which consists
mainly of two stages: the molecular diffusion inside the solid to the interface and mass
transfer in the liquid, washing the solid.
If molecular diffusion within a solid depends on the properties of this body and the
temperature of the process, the mass transfer in a liquid, washing the solid, is determined
mainly by the hydrodynamic conditions of fluid flow through a layer of solid particles and,
therefore, depends on the design of apparatus in which takes place the extraction process.
Now generally is accepted the resistance of boundary liquid films on the surface of
solid particles extractable substances transition from the one phase to another. According to
the Nernst film theory, developed further by Langmuir, to the solid surface adjoins thin
layer of stationary liquid, in which occurs component diffusion.
From the modern theory of liquid films on the surface of extractable solid can make
the following practical conclusions:
- is necessary actively to influence on the film, the processes must occur during
developed turbulent flow, that will allow turbulent diffusion mechanisms dominate over the
molecular;
- intensification of the process must include an energetic influence on the viscous
sub layer for distribution of turbulent fluctuations on its greater depth.
As a single criterion for comparative analysis of different methods of intensification

of extraction processes is advisable to use a parameter called intensity i, which is defined as
the ratio of target quantitative characteristic - extracted mass per unit time to the volume of
material (or surface) of the apparatus [1]:
MTFI-2012 151
dM
i , (1)
d V
where V - volume of loaded material into the apparatus, m3;
M - mass of the substance being transported, kg;
- time, s;
- fill factor of the apparatus.
It is known that M is determined by the basic equation of mass transfer:
dM kM SCd , (2)
where k M - mass transfer coefficient;
S - solid lavage surface (surface of phase contact), m2 ;
C - driving force of the process, which is a function of time and is given by
formula:
C C
C (3)
C
2,3 lg
C
where C and C - biggest and respectively the less difference in the concentrations of
the phases, kg/m3.
The same mass of being transported substance, let down from the interior of a solid,
to the interface (internal diffusion), is determined by the formula:
C
d D1S 2 , (4)
n n
where D1 represents mass conductivity coefficient (of internal diffusion), m2/s;
C2 - concentration of a substance in a porous body, kg/m3;
n - distance along the normal to the surface of the particle, m
Relationship between internal and external diffusion in the extraction process
establishes diffusion Bio criterion (Bi), defined as the diffusion and hydrodynamic
conditions of the process [2]:
kM R
Bi , (5)
D1
where R - defining (characteristic), the linear dimension of the particle, m.
When Bi << 1 extraction mode - externally diffusive, when Bi - internal diffusive.
If we accept that
S a V (6)
where a represents the specific surface of the solid, then from (1) - (6) we can obtain the
expression
BiD1Ca
i . (7)
R
From (7) it follows that to increase the intensity of extraction apparatus should
follow the path of the growing influence on speed process of diffusion and hydrodynamic
152 MTFI-2012
factors by increasing Bi, D1, , as well as of solving purely structural optimization

problems to maximize value .
We experimentally investigated the intensity of extraction, depending on the hydro
module, temperature, time, parameters of low-frequency mechanical vibration, ultrasound,
etc. Several examples show that the use of low-frequency mechanical vibrations generated
in the fluid by vibrant working body really leads to a significant intensification of the
process compared to other methods.
The analysis of the extraction of dry substances, obtained by varying the amplitude
and frequency characteristics of vibration during extraction, shows more intensifying
influence on the frequency process of vibration of the working body in comparison with
amplitude. Processing of received data for vibration effects on the process of mass transfer,
for example, for extraction of raw tea (Fig. 1) allows us to establish a linear relationship of
increase vibration acceleration 2 on the intensification of the extraction process. The
degree of intensification process by frequency, amplitude oscillation of working body and
vibration acceleration 2 is determined.
Obtained experimental data on extraction were the basis of the design of apparatus -
vibrating extractor with continuous action [3].
While task was creation in this extractor the conditions under which extraction
process would take place most intensive by increasing the contact surface between the
phases and reducing the thickness of the boundary layer.
The task is achieved by using vibrating working body, operating in the mode of
tossing material movement (Fig. 2).
Fig. 1. Dependence of mass transfer coefficient (2) and the final concentration of extract (1) from
vibration acceleration of the working body
MTFI-2012 153
Fig. 2. Vibrational extractor 1,6 - loading and unloading of raw materials, 2,7 - extractant supply and
discharge branch pipes; 3 - eccentric weight, 4 - perforated spiral gutter, 5 - conical drum; 8 - electric
motor
While extractable material is as if suspended, and pulsates, increases surface

collision between material and extractant, accelerates renewal of contact between them and
boundary layer thickness decreases. Extraction in a suspended state completely rejects the
question of hydraulic resistance of the particle mass of the material, i.e. allows working
with a variety of external structure of the particles.
When using volatile extractants, such as gasoline, alcohol-water mixture, boiling
water, etc., vibratory extractor can be made airtight. While the end caps of the extractor are
joined with the environment (external supply and removal) by rubber seals and floodgates.
The proposed construction of vibratory extractor has the following advantages:
- simple design and operation;
- allows to accelerate process of extraction, to hold it continuously in small tonnage
production;
- universality of use in different areas of food industry, pharmaceutical and chemical
technology.
References
1. Zadorsky, V. M. Intensification of chemical processes on the basis of a systematic
approach [Text] Monograph / VM Zadorsky. - K.: Technique. - 1989. 208 p.
2. Akselrud, GA Extraction (system solid - liquid) [text]: Monograph / GA Akselrud -
L.: Chemistry, 1974. 256 p.
3. Pat. 32703 U Ukraine, IPC V04S 5/100. Vbratsyny Extractors [Text] /
DRYING IN VIBROBOILING LAYER - A PROMISING METHOD

OF SUNFLOWER SEEDS DEHYDRATION
Poperechnyj Anatolii, *Jdanov Ivan, Shulyga Andrey
*Jdanov I. V., lateralius2@mail.ru
Abstract In article prospects of sunflower seeds drying are analyzed at a radiative heating, results of
experimental studies on sunflower seeds drying are given in a vibrorarefied layer at a radiative
heating.
Keywords: drawing, vibrorarefied layer, sunflower seeds, radiating heating.
Traditionally, in the Ukraine and Russia drying of sunflower seeds is carried out by
the convective method in drum, tunnel, mine, recirculation dryers and the main advantage
of which is high performance. However these dryers are quite energy intensive, large and
do not provide a uniform heat treatment of seeds, because they do not take into account the
specificity of sunflower seeds as an object of drying. Different chemical composition of the
fruit shell (husk) and core determines varying degrees of moisture binding, which must be
removed during drying. Should take into account also that the seeds of confectionary
sunflower varieties husks not tight to the core, i.e. between the husk and the core has air
cavity. Thus, the seed is made up of components that differ sharply on the thermodynamic
properties.
More promising for sunflower seeds drying looks method of volumetric heat supply,
from which in the last years, the most widely used is infrared and microwave drying
method. They can provide a uniform heating of the entire seed or more intense heating of
the core. In addition, there is no need to use air as a thermal agent which significantly
reduces the energy consumption for the drying process. Promising in this sense looks
combination of infrared and microwave heat supply and active contact of seeds and slightly
heated or not heated air, which ensures, for example, pseoudoliquified layer, vibroboiling
layer (VBL) or centrifugal pseoudoliquified layer. While for certain values of the operating
parameters must be created such conditions of the drying process, which would support the
temperature gradient from the center of the core to the husk. This, as a result, will provide
the same direction of concentration and temperature of moisture diffusion.
The purpose of this paper is the study of sunflower seeds drying in VBL layer
during radiative heat supply.
Modeling of heat and mass transfer when are dried seeds of sunflower requires
knowledge of the physical and mechanical product characteristics, in particular, seed size,
bulk density of seeds layer, surface layer, etc. Determination of some of these
characteristics requires the application mathematical statistics methods, because the shape
of seeds is relatively complex and cannot be accurately modeled with a simple form, which
describe, for example, rapeseed (the ball).
We investigated the following characteristics of oleaginous varieties "Titanic"
sunflower seeds: the linear size, shape, weight of 1000 seeds, bulk and physical density,
porosity. Object of study - sample of 300 seeds with a moisture content of 19.4% of the
harvest 2011. To measure the length, width and thickness of the seeds was used calipers
MTFI-2012 155
accurate to 0.1 mm. To determine the mass of 1000 seeds, and physical bulk density,
porosity we have used graduated cylinder on 200 ml with scale interval of 5 ml and
electronic scale accurate to 0.01 g.
Obtained variation curves were tested for law of normal distribution, which is
observed for the other varieties of sunflower seeds and pumpkin seeds [1].
For experimental variation curves were determined selective average * and square
average deviation * [2]:
*
ni xi ,
*
ni xi x * 2 , (1)
n
where xi - average value of sub-interval corresponding to a linear size;
p - the frequency that is responsible i - of that average value of sub-interval;
n volume of selection.
Calculated statistical evaluation are shown in Table 1

For certain statistical estimates are built theoretical variation curves of the normal
distribution law (dashed lines in Fig. 1):

*2
1 2 *
(2)
*
Table 1. Statistical estimates of the experimental samples of linear dimensions of sunflower seeds
Selective root mean square
Linear dimensions, mm Selective average, mm
deviation
length 10,61 0,618
width 5,19 0,335
thickness 3,30 0,469
Checking of general aggregation of sunflower seeds on law of normal distribution

with a significance level of 0.05 was performed by Pearson criterion. Its critical value for
the number of degrees of freedom is 7
2
0,05; 7 14,1 [2]. Calculated value of
Pearson: 2 for length 12.7, for width 6.8, for the thickness of 11.1.
That is, for all linear dimensions is performed unevenness 2

2
, which with
95% confidence confirms the hypothesis of the normal law of the variation curve of the
linear dimensions.
For certain sample averages length l, width a and thickness b of seeds is possible,
using the known dependence [3], to determine its surface area, volume, and form
coefficient.
To determine the closeness between the linear sizes of sunflower seeds are
computed the corresponding correlation coefficients [2] lengths with width of 0.360,
lengths with thickness 0.204, width with thickness 0.602. The last of these shows a
sufficiently close connection of the width of the seeds with thick.
Other characteristics defined by the method [4] are given in Table. 2.
156 MTFI-2012
Table 2. Physical and mechanical characteristics of sunflower seedsof "Titanic" oleaginous varieties
Characteristics Value
Bulk density, kg/m3 453,3
Physical density, kg/m3 779,3
Weight of 1000 seeds, g 65,85
Porosity of the fixed layer 0,42
Sunflower seeds of "Titanic" varieties were used for experimental research on

drying of VBL with radiative heat supply.
Studies were carried out on the stand, the concept of which is shown in Fig. 1
Were investigated change of the average moisture content and temperature of the
layer of the product during drying. To measure these indices was used Wile 65 moisture
meter.
According to experimental data constructed curves of drying, drying speed and
temperature at different points in the product (thermograms).
In Fig. 2 the curves of drying, speed of drying and thermograms of the product
depending on the heat flux density which is changed by varying supply of voltage heating
elements. Analysis of the curves shows that the drying process occurs practically in two
periods - the linear and the falling speed drying. The period of constant drying speed in the
classical representation [5] is not available on curves because the thermograms in Fig. 3, b
are not considering typical sloping sector.
The first critical moisture content, which separates the above-mentioned period of
drying, varies depending on the value of the heat flux density from 11.6% (1569 W/m2) to
13.6% (658 W/m2)
Tendency of changes of the first critical moisture content indicates its reducing with
increasing stiffness of the thermal action on product.
Duration of drying up to 6% moisture content, which, according to [6], provides
long-term storage of seeds, varies from 24 minutes (1569 W/m2) to 69 min (658 W/m2). It
should be noted essentially nonlinear nature of dependence of drying time on the heat flux
density. For example, reducing the heat flux density from 1569 W/m2 to 983 W/m2 (curves
1-3 in fig. 2 a), the drying up to 6% moisture content varies from 24 minutes to 34 minutes,
but with decreasing from 983 W/m2 to 658 W/m2 (curve 4 in fig. 2, a) - from 34 minutes to
69 minutes. This, in our opinion, confirms that the drying intensity at radiative heat supply
depends not only on the density of the heat flow, but also on spectrum of IR emitters.
Obviously with decreasing temperature of heating elements dominant wavelength of
radiation is shifted to the worst absorption of infrared rays by products, which, together
with the decrease of heat supply capacity it makes a non-linear aforementioned dependence.
MTFI-2012 157
Fig. 1. Schematic diagram of the experimental stand for research of drying process of granular
products in VBL with radiative heat supply: 1 reflector, 2 - infrared emitter 3 screen, 4 -
cylindrical steel fry pan; 5 - vibrator, 6 - product; 7 - laboratory autotransformer 8 - stand for
adjusting position of infrared emitters
For approximation of velocity curves in a period of falling drying velocity were used
equations [5]:
du
d

' N u u p n , (6)
where du/d - drying speed, u - the current moisture content,

up - the equilibrium moisture content;
N - drying speed during the linear loss of moisture;
'- relative coefficient of drying;
n - coefficient, which characterizes the properties of the product.
158 MTFI-2012
Fig. 2. Curves of drying, drying speed of sunflower seeds depending on the heat flux density: 1, 1' -
1569 W/m2; 2, 2' - 1309 W/m2; 3, 3 '- 983 W/m2; 4, 4' - 658 W/m2
Analysis of the experimental results was carried out by using least squares method
in the computer package. Results are presented in Table. 3
Table 3. Data of approximation drying speed curves

Heat flux density, W/m2 1569 1309 983 658
' 33,99 38,68 36,85 50,52
-0,546 -0,571 -0,511 -0,492
Correlation coefficient 0,999 0,999 0,998 0,995
From equation (6) by integration we get the formula for calculating drying time to
final moisture content :
uk

1

1

u0 u
, (7)
' N (1 n) N
where uk - the critical moisture content, which separates the periods of linear and downward
velocity of moisture remove .
Quality of the dried seeds except the final moisture content is characterized by the
degree of oxidation of fatty acids of seed oil due to heat exposure during the drying process.
She respectively [6], is characterized by acid number, which should not exceed 3.5 mg of
KOH. A number of studies on drying show a close correlation of qualitative indicators of
dried vegetable raw materials and the average temperature of the product during drying.
This indicator we used for the preliminary assessment of the stiffness of the thermal regime.
The average temperature of the product was determined by the thermograms in the
graphical editor compass. Its value, as well as other data are given in Table. 4.
MTFI-2012 159
Table 4. Data on kinetics of drying of sunflower seeds depending on the heat flux density
Heat flux density, W/m2 1569 1309 983 658
Duration of drying to a moisture content 6%, min 24 27,5 34 69
Drying speed in the first period, %/min 1,09 0,94 0,82 0,46
First critical moisture content,% 13,6 12,2 11,8 11,6
Average layer temperature, C 50,5 49,5 50 41,5
Maximum temperature of the layer, C 63,5 61,5 59,5 44
References
1. Derevinko V.V., AS Korobchenko, I. N. Alenkina Fiziko-mehanicheskie y
aerodinamicheckie charakteristiki semiyan tykvy / Elektronij nauchnij jurnal "Proczesy i
aparaty pishevyh proizvodstv." - St. Petersburg: SPbGUNiPT. - September, 2010. - Issue 2.
- Mode of access: <http:// www.processes.open-mechanics.com>.
2. Gmurman V.E Teoria veroyatnostey I matematicheskaya statistika: ucheb. posobie
dlya vuzov / M.: Vysh. sch., 2003. - 479 s.
3. Mishka E. P. Tehnologicheskoye oborudovanie predpriyatij proizvodstva
rastitelinyh masel: ucheb. posobie dlya vuzov / - St. Petersburg: GIORD, 2001. - 368 p
4. POPERECHNYJ A. Laboratornij praktikum za kursom "Proczesy i aparaty
harchiovih virobnicziv" / - Donetsk: DonNUET, 2001 38 p.
5. Lykov A.V. Theorya sushki. - G.: Energya. - 1968. - 472 p.
6. GOST 22391-89 Sunflower. The requirements for procurement and deliveries.
LIQUID MATERIALS DRYING IN THE DRYER OF

PSEODOLIQUIFIED LAYER WITH AN INERT CARRIER
Poperechnyj Anatolii, *Kornijchuk Vladimir, Kalarash Aleksandra
*Kornijchuk Vladimir, e-mail: Doc.12022007@mail.ru
Abstract: In this paper is justified the choice of pseodoliquified layer apparatus for drying liquid
foods, the results of experimental studies of the kinetics of convective drying of milk protein
concentrate are presented.
Keywords: drying, milk protein concentrate, kinetics, pseudo liquefaction.
Nutritional value of milk and milk products is determined by the content of

biologically valuable and easily digestible proteins. The total deficit of dairy resources that
exist today, the high volume of raw materials with low functional properties leads to losses
of proteins, minerals and vitamins. Traditional technology of industrial processing of milk
in foods such as butter, cheese or cottage cheese, are inevitably associated with obtaining of
such sub products as skim milk, buttermilk and whey. These products are valuable raw
lactic protein [1,2].
The main task in the dairy industry is a more rational use food potential of milk with
the introduction of clean technologies of processing. One of such directions is the
production of dairy protein concentrates (DPC), which are obtained from skimmed milk or
whey by removing water, minerals and lactose with simultaneous concentration of milk
proteins. Dry DPC have moisture content to 12%.
Development of technologies for DPC is of considerable interest in the task of
competitive food products creating, elimination of protein deficit, increasing the biological
value of mass consumption products.
DPC, like all dairy products, refers to perishable. Therefore, to obtain a product
more stable during storage, less prone to bacterial spoilage and convenient for
transportation it assumes to use drying.
Drying of pasty and liquid materials obtained by production of many food products:
milk, buttermilk, whey, juice - is a very complex task.
For liquid materials drying, need to create certain hydrodynamic conditions:
spraying, distribution of a thin layer, mixing in volume. The above conditions are realized
in the spray, roller, rotary, vacuum and screw dryers. Furthermore, there may be a
combination of spraying and applying thin layers of liquid material on the surface of inert
bodies or granules in drum dryers, granulators or pseudo liquefied layer dryers. Drying in
the foam layer is carried out in foam dryers, which are used in the meat and dairy industry.
Necessity of large amounts of moisture evaporation causes a significant increase in the
consumption of thermal energy and thermal agent, which is associated with an increase in
size of dryers, and with cost rising of cleaning systems for drying agent waste. In addition,
the drying of liquid materials is accompanied by formation of the morphological structure
of the product particles, and in the case of spray drying dust formation.
These features cause the direction of development and improvement of technology
and equipment for drying liquid materials: maximum energy savings, intensification,
MTFI-2012 161
solving the problem of air cleaning from dust, formation at the drying step necessary
particle size and particles structure of the finished product. In many cases it is possible a
complex solution to these issues.
Atmospheric or vacuum roller dryers have high efficiency but they have low
productivity and are limited in use, due to the properties of drying objects. The same can be
said for the rotor and screw dryers.
The most universal are spray dryers, which are suitable for almost any liquid drying
objects. Drying is achieved in them by dispersing liquid material provided by nozzles,
centrifugally and disc or acoustic devices in the space of the drying chamber in which is fed
simultaneously hot drying agent. For a uniform drying of product is necessary good mixing
of gases and droplets of dispersed material therefore these devices operate in a mode close
to ideal mixing. To prevent ingress of sprayed material on the drying chamber walls, the
dryer must have a sufficiently large volume, resulting in a low concentration of material
particles in the drying area. Therefore the main way of intensification of spray dryers is to
increase degree of dispersion of the dried material. Besides, a fine and uniform spraying
allows drying the material at a much lower final temperature of the drying agent, which
gives increase of energy efficiency of drying process or reduction the drying agent
consumption.
For thermo stable solutions intensification of the spray drying process is achieved at
preliminary solutions overheating. By this method the solution at pressures up to 1.5 MPa is
superheated to a temperature that is a few degrees below of its boiling point at a given
pressure to avoid formation of a two phase system in the heat transfer tubes. Superheated
solution when exiting from the spray nozzles occurs ebullition of dispersed droplets with
moisture evaporation due to accumulated heat.
The ability of liquids to stick on the surface of solids is not used only for dust
separation or product agglomeration, but also for getting it in granulated form. On a
combination of spraying and applying of thin layers liquid are based many devices that
combine the processes of drying and granulation. An additional possibility for drying
process intensification provides a spraying method of a liquid material in suspension layer
of product or inert bodies. This process is organized in apparatus of boiling or gushing
layer. In such devices, the concentration of dried material and respectively working area
volume tension by moisture evaporation for several times is higher than concentration of
material and moisture evaporation in conventional convective dryers. When are drying
pastes, solutions and suspensions, as a layer of granular material are used granules or inert
material (sand, porcelain balls, fluoroplastic chips, etc.).
The first method is used when the material is heat-resistant enough in dry condition,
forms relatively strong granules, and the dried product (according technical requirements)
is desirable to obtain in the form of granules. This product does not become caked during
storage, not dusty when is applied.
In the second method, a viscous paste distributed between forming a layer inert
particles, which are covered with a thin film of wet material when solutions and
suspensions are feed. As the drying film is wiped or chipped during collisions of particles
and material is hand down in the form of dust or scales and is carried from the dryer by
thermal agent. This method can be used for drying thermally unstable substances, when the
material in the drying process goes from elastic-plastic to elastic-fragile state, if necessary
to obtain a dried product in a finely dispersed form and in the case when are formed very
fragile granules.
162 MTFI-2012
First time drying in boiling layer for the evaporation of solutions and suspensions
was proposed in 1953. Then method was used for the evaporation of sea water and
dehydration of solutions and melts. In food technology, this method began to be applied
much later. This method can also dry the products with low melting point or products
requiring conservation of vitamins and other useful substances (up to 60 C). Complexity of
the processes in the pseudo liquefied layer is associated with its features as the dispersed
system in which appears chaotic local pulsation (pseudo-turbulence) of both phases. The
emergence of chaotic pulsations is due by interaction of carrying flow of a continuous
medium with random concentration fluctuations of the dispersed phase. By virtue of this
the particles trajectory in the pseudo liquefied layer is random. It should be noted that the
process of solutions dehydration in a pseudo liquefied layer refers to the category of
processes that depend on the trajectory of the particles. Indeed, according to our
preliminary studies, the granule if it enters the flame zone of a spray nozzle is irrigated by
product, and then moves away in the main volume of the layer, where is carried out drying
of wet film. DPC solution has high adhesion to the surface of inert bodies therefore, as inert
bodies material we have used fluoroplastic cubes adhesion to the surface of which was
minimal.
In the first stage of researches we determined the influence of semi-finished product
layer thickness on drying kinetics. In the real process is practically impossible to follow the
kinetics of the film product drying process, which is located on a single granule of inert in
pseudo liquefied layer. Therefore the preliminary experimental studies of DPC solution
drying kinetics we spent in circulation convection dryer on fluoroplastic substrate.
Fig. 1. Drying curves (1, 2, 3, 4) and drying speed (1 ', 2', 3 ', 4') of DPC buttermilk solution film on
fluoroplastic substrate, depending on the layer thickness at thermal agent temperature of 70 C
This study of the process was performed for a layer with different thickness (from
0,5 to 2,0 mm), 1,1710-2 m2 area at thermal agent temperature of 60-70 C. In the study of
the semi-finished product drying process on the substrate product was applied by pouring
on the plate-substrate, we measured the sample weight, the application area and film
thickness of the solution.
MTFI-2012 163
Results of experimental studies allowing estimating kinetics of the drying process

are shown in Figure 1.
It is established that the drying process occurs in two periods - permanent and with
falling drying speed, areas of which are clearly distinguished on the curves of drying. The
critical moisture content Ucr, representing boundary between first and second periods,
increases with increasing layer thickness. Thus, for DPC film solution with 0,5 mm thick, it
is 100%, for a film thickness of 1.0 mm - 120%, 1,5 mm - 180%, 2,0 mm - 210%.
From the presented in Figure 1 graphic dependences it follows that an increase in
layer thickness two times (from 0.5 mm to 1.0 mm), the drying time up to a certain
moisture content is also doubled. Similar dependence is observed at other relations of
thickness (up to 2.0 mm) and the drying process duration. However at DPC drying solution
with thickness greater than 2,0 mm for 7,2103 s its moisture content was 37% due to
formation of a dense film on the solution surface, that prevented the removal of moisture
from the inner layers. Therefore, further studies of DPC drying process with film thickness
more than 2,0 mm is not considered appropriate. Analysis of performed experimental
studies determined that in terms of minimizing energy costs, DPC rational layer thickness
should be 0,5-0,8 mm.
Thus the performed study of DPC convective drying kinetics allowed to establish
rational modes of DPC solution drying in pseudo liquefied layer with inert carrier (t = 60-
70 , = 0,5-0,8 mm), determine carrier material (4 fluoroplast cubes with edge 4 mm)
and to obtain a number of indicators for theoretical justification of process. To establish the
relationship between kinetics of drying and kinetics of DPC film thickness growth on
carrier granules are done studies.
References
1. Sokolov A. Production technology and use of soluble milk protein concentrate [Text]
/ AA Sokolov, Gronostayskaya NA, Alekseeva N. M. TNNITEI myasomolprom,
1976, p.47.
2. Expertise of milk and milk products. Quality and safety [Text] ucheb. the right.
Manual / NI Dunchenko, A. Khramtsov, IA Serbin, IA Smirnov and others; under
Society. Ed. VM Poznyakovskogo. - Novosibirsk: Sib. Univ. Publishers, 2007. - 477
p. silt. - (Expertise of food and the Food raw materials). - ISBN-10: 5-94087-042-2. -
ISBN-13: 978-5-94087-042-5.
3. Chagin OV Equipment for drying food products / O. Chagin, NR Kokin, VV Pastine
Ivan. Chem-Technological. Univ. Ivanovo, 2007.-138s
MODELING OF DEEP-FRYING CULINARY PRODUCTS

*Potapov V., Petrenko E., Shevchenko S.
State University of Food Technology and Trade Kharkiv, Ukraine
*Potapov V., htt_hduht@mail.ru
Abstract: The article presents an approximate physical-mathematical model that describes the
process of frying deep-fried food products, and makes it possible to determine the duration of the
frying process by temperature in the center of the product.
Keywords: frying, deep-frying, heat transfer, evaporation, product readiness.
1. INTRODUCTION
Frying is an important high-specific processes, which is widely used in food
factories for thermal processing of foods [1]. Technological nature of the basic process of
frying is to bring food to a state of cooking readiness by heating it at a temperature that
causes the formation of specific crust surface on the product. The temperature of crust
under normal heating ranges from 1050 C to 1350 C. At the food factories the following
basic processes of frying are used [2]:
basic (traditional) - frying pan on an open surface or deck with a small amount of
fat (5...10% of the mass of product), which is used as an intermediate heat carrier, or
without it;
frying in fat (deep-frying) - no direct contact with the heating surface; the
rational ratio between fat and the product immersed is 4:1.
During the deep-frying of foods, the productgets plunged in the fat which has been
preheated to 1401800 C. Fat in this case serves as the medium which transfers heat and
provides even heating and crust formation on the entire surface of the product, regardless of
the form.
There are two ways of frying in oil - immersion and floating [1]. During immersion
the product doesnt not come to the surface, and fries in the volume of fat. During the
floating products get submerged for 30...50 seconds in the fat, then come to the surface and
deep-fries while floating in free state. Because only one side gets fried, the products must
be turned to another side or stirred. The first method is more rational, because it provides
even frying of products from all sides, reducing the cost of fat. Among the disadvantages of
deep-frying we can count the change of physical-chemical parameters of fat, and
consequently, lower product quality caused by uneven temperature fields of heaters [3].
2. RECENT INVESTIGATIONS
It is known that frying of food is a complex heat transfer process which is
determined by different ways of heat supply to the surface of the product, peculiarities of
the internal heat transfer, and unevenness of temperature field.
When the traditional method of frying is used, the heat from the heated surface is
passed through a thin layer of boiling oil, heats the inner layers of the product and
dissipates into the environment through the free surface. The authors in [4] have obtained
an approximate physical-mathematical model of heat treatment of food products based on
the basic method of frying. The obtained ratios make it possible to solve several problems
MTFI-2012 165
related to the research of heat transfer during food preparation carried out by the basic
method.
When the second method deep-frying is used, the product is completely
immersed in boiling fat. Due to the heat transfer coefficient, the water boiling section arises
almost immediately, which gradually spreads from the surface to the center. It can be
assumed that almost all the heat supplied to the product is spent on evaporation, and its
temperature does not change with time. On the surface of the product the temperature is
determined by heat exchange processes, and in the inner layers, it is equal to the boiling
point of water under these conditions. The process of deep-frying is finished when the
boiling section reaches the center of the product. Upon further deep-frying, the temperature
of the product will gradually reach the oil temperature.
This work [3] produces the general solution for the boundary value problem for
boundary conditions of the third kind, in order to determine the full duration of the
combined method of frying potatoes. But the equation can be used for bar-shaped food of
the regular form under the regular mode. However, these assumptions and rather
complicated look of the formulas obtained significantly limit the scope of applicability of
these equations.
The aim of this work is to obtain the model of deep-frying process, which is free
from these flaws.
3. RESULTS OF RESERCH
Based on the above described physical model we can create a mathematical model
of the kinetics of the deep-frying process. Let us assume that there is a body of arbitrary
shape with constant thermal properties. Then in this case the general energy balance
equation for heat and mass process is as follows:
dT dmw
cm j S rw , (1)
d d
where j - density of heat flow through the surface of the product, W/m2;;
rw - specific heat of vaporization, J/ kg;
m - mass of product, kg;
mw - mass of water evaporated, kg;
S surface area of product, m2,
the current time, s.
According to substantiated physical model, temperature does not change in the

course of time, so in one-dimensional approximation the equation (1) takes the following
form:
dT dmw
S rw , (2)
dr d
Mass of water that evaporates in an infinitely thin layer of product is equal to:
dmw w dV , (3)
166 MTFI-2012
where - thermal conductivity of the product, W/m K;

w - product moisture, kg/kg;
- product density, kg/m3.
Taking into consideration that dr=dV/S is the current coordinate, and v=dr/d is the
speed of evaporation zones promotion, lets rewrite (2) as a differential equation relative to
the current coordinates.
dT
rw wv , (4)
dr
If we make an assumption that the speed of evaporation zones promotion v doesnt
depend on the coordinates, the solution of the last equation is as follows
rw wv
T r C , (5)

where the constant C is determined by the boundary conditions on the product surface
where there is a convectional heat transfer
T T ( RV ) ,
dT
(6)
dr r RV
where - heat transfer coefficient from boiling oil to the surface of the product. W/(m2 K)
RV=V/S - characteristic size of the product, the ratio of its volume to the surface area,
T - oil temperature, K.
By placing (5) under boundary condition (6), we find the constant C

1 R
C V rw wv T . (7)

Taking into consideration the fact that for any current coordinate the temperature of
evaporation zone is equal to the temperature of boiling water, as well as for the expression
of speed of evaporation zones promotion, the equation (5) takes the following form:
1 R r dr
Tk rww V T , (8)
d
where Tk - - boiling point of water, K.
The solution of this differential equation is as follows

rw w r RV r r 2
C1 , (9)
T Tk 2

The constant C1 is determined by the condition of the evaporation zones lay in the
initial time r=RV =0
MTFI-2012 167
rw w r RV r r 2
C1 , (10)
T Tk 2

By placing the value of C1 under (9),the formula describing evaporation zones lay
in the product in the course of time looks as follows:
rw wRV 2 r 2 r
1 1 ,

2 T Tk RV R R (11)
V V
The duration of the deep-frying process is, as indicated above, determined by the
time which it takes the evaporation zone in order to reach the products center (r = 0).
Therefore, from (11) we have as follows:
rw wRV 2 2
1 , (12)

2 T Tk RV

4. CONCLUSION
The obtained ratios can solve several problems related to the investigation of heat
transfer during the process of deep-frying of culinary and pastry products. In particular, it
makes it possible to calculate the change of the frying duration for the new culinary recipes
as well as the compound of new kinds of oil.
Further application of the proposed model of food frying process will make it
possible to optimize the process parameters for the selected task. Experimental verification
of the obtained model is the future prospect.
References
1. Cherevko, O.I. Protsesi ta aparati zharInnya harchovih produktIv [Tekst]: navch.
posIbnik / O.I. Cherevko, V.M. Mihaylov, I.V. BabkIna / Hark. derzh. akademIya tehnolog.
ta org. harchuvannya. HarkIv: DOD HDA-TOH, 2000. 332s.-ISBN 966-7885-01-1.
2. Rostovskiy, V.S. Tehnologiya proizvodstva produktsii obschestvennogo pitaniya
[Tekst]: uchebnik / V.S. Rostovskiy. Kiev: Vyischa shkola, 1991. 200s. ISBN 5-11-
002014-0.
3. Belyaev, M. I. Teoreticheskie osnovyi kombinirovannyih sposobov teplovoy obrabotki
pischevyih pro-duktov [Tekst]: monografiya / M. I. Belyaev, P. L. Pahomov. Harkov:
HIOP; Harkov: Komunist,1991. 160s.- ISBN 5-7707-0475-6.
4. Potapov V.O. Modelyuvannya protsesu zharennya kulInarnih virobIv osnovnim
sposobom [Tekst]. / V.O. Potapov, O.V. Petrenko // ProgresivnI tehnIka ta tehnologIYi
harchovih virobnitstv, restorannogo gospo-darstva I torgIvlI. Zb. nauk. prats HDUHT.
HarkIv, 2008. Vip.2.(8). S. 248 252.
POSSIBILITY OF USAGE OF SELECTIVE MEMBRANES FOR

VEGETABLE PRODUCTS STORAGE
1
Radionenko Vitaliy, 2Kochetov Valentine
1
2
State Academy of Refrigeration Odessa, Ukraine
Abstract: The article considered possibility of vegetable products storage in modules with modified
gaseous atmosphere by usage of selective membranes. Results of experimental investigations by
storage of apples in cameras of commercial refrigerating equipment are stipulated here.
Key words: module, modified gaseous atmosphere, selective membranes.
Increase of vegetable products storage times is one of the key components of food
safety. Resolution of a problem of food safety is impossible without improvement of food
stock storage methods. Stoppage of spoilage processes is used on practice; with this aim
optimal methods of technological treatment, package, storage and transportation of food
products are worked out.
On the basis of carried out analysis it was determined that during some last
decennaries the most widespread in world is usage of hermetic packages with modified
gaseous atmosphere by refrigeratory storage of both vegetable and other products.
Main objective of work was to determine possibility of usage of modified gaseous
atmosphere for storage of vegetables and fruits. In order to achieve mentioned goal
compact module with semi-permeable membranes was used in this work. Because of
selective gas penetrability of polymeric materials self-regulated gas exchange between
modified gaseous atmosphere inside limited volume and air environment of refrigerator
camera takes place in this module. Estimation of efficiency of modules work was made on
the basis of experimental data about kinetics of apples quality spoilage (content of vitamin
C, hardness) and composition of gaseous atmosphere (content of ethylene, O 2, CO2 and N2)
in process of storage.
There were examined two main methods of barrier mechanism creation by
penetration of gas atmosphere through membranes. In first case membranes from
continuous films were used. In such membranes diffusion of CO 2 and O2 is carried out
through surface. In second case perforated films with small holes were used as gas
exchange transport net. It was determined that character of membranes` penetrability
depends upon choice of molecular structure of membranes material, its thickness and
surface area, and also on temperature gradients and gaseous atmosphere pressure.
Penetrability of CO2 and O2 for continuous films is increased with temperature rise, while
gas diffusion through perforated holes is practically independent of temperature changes.
Main indices of polymeric membranes which were used in experiments: - diameter
of working area 23,0 0,5 mm; - thickness of membrane 0,120 0,020 mm; - area of
membrane 4,15 cm; - capillary diameter of membrane 525 um.
Investigation of dynamics of apples` quality degradation process by refrigeratory
storage was made with usage of three alternative variants:
- placing of apples in isolated hermetic module from plastic (module with closed
top);
- placing of apples in hermetic modules with selective membrane;
MTFI-2012 169
- placing of apples in open module from plastic (with opened top);

Apples of variety Renet Semyrenko were chosen as object of investigation.
All lot of apples selected for placement met requirements to first rate. Primary
indices: content of vitamin C 13,1%; hardness 170 kg/cm2; ethylene content 53
mg/kg; O2 = 9,9%, N2 = 85,2%, CO2 = 3,6%. By carrying out of investigations temperature
was maintained on level t = 2-30C, and relative humidity of air was not less than 95%.
Impoverishment limit of O2 for apples Renet Semyrenko was set on level 2%,
because at lower concentrations anaerobiosis processes became stronger.
Measurements of gaseous composition were made on gas chromatograph
5000. In accordance with technical characteristics of device measurements error did not
exceed 0,5%.
Storage of apples in modules with modified gaseous atmosphere allowed slowing
down processes of ripening and continuation of storage times without decreasing good
quality.
Increasing of content of CO2 and decreasing of O2 slows down vital activity
processes, preventing spoilage processes (flesh darkening, etc).
In is confirmed that increasing of ethylene concentration in packages by apples
storage is one of factors which has negative influence upon storage duration. Investigations
showed that by active ventilating of loading area selective properties of membranes permit
to decrease considerably such influence.
Fig. 1. Decreasing of ethylene concentration depending on storage time
Made investigations showed that by use of hermetic packages with selective

membranes, parameters of atmosphere in packages correspond to requirements for optimal
storage of apples and permit to continue storage time.
On fig. 2 there is change of Vitamin C content in process of storage of apples in
module with modified gaseous atmosphere. Change of content of Vitamin C in apples in
first two months practically does not depend on storage technology. Henceforth rates of
decreasing of mentioned quality measure by storage in module with membrane slow down
and remain practically unchanged till storage times ending.
170 MTFI-2012
Fig. 2. Change of Vitamin C content in apples by refrigeratory storage
Under results of carried work following conclusions can be made:

- technologies of controlled and modified atmospheres are the most effective method
of increasing of duration of vegetable products storage times;
- observations which were conducted during 120 days, showed that usage of
modules with selective membranes as method of management with content of gaseous
atmosphere saves quality of apples and increases durability of storage time in 2-3 times.
- for effective use of modules with modified gaseous atmosphere for the purpose of
continuation of high-quality storage of apples and other production it is necessary
irrespective of production type to select membranes according to selectivity indices which
secure maintenance of technologically admissible level of CO 2 and O2 inside packages for
this type of cargo, and ablation of ethylene to environment.
Hereafter it is planned to make investigations with use of modules and polymeric
membranes for determination of effectiveness of vegetable production storage .
References
1. , . []/ . , .
- .: - , 1970, 187 .
2. ., .. .
.: , 1985, 11.
THE ANALISIS OF THE BURDOCK ROOTS DRYING PROCESS

WITH HIGH FREQUENCY WAVES
*Rotari E., Lupaco A., Bernic M., Bantea-Zagareanu V.
*Rotari E. emai-l: bragalenaa@mail.ru
Abstract: This article suggests a new method of burdock roots drying with hihg frequency flow.The
kinetics process was investigated by convection and combined methods.
It was found that the application of high frequency currents during the drying process the amount of
electricity decreases.
Keywords: high frequency waves ,drying, roots of burdock, rehydratation.
Introduction
In nowadays the population increasingly resorts to different treatments, herb-based
drinks. At the national level are know 3,700 plant species, having curative properties and
about 370 pharmacodynamic effects.
The quality of medicinal and aromatic plants are determined by the content of
chemical compounds. The composition of chemical compounds and their amount depends
on ecological factors, harvest time and the method of processing.
One of decisive operation is drying, which influences the preserving of chemical
compounds with increased value for the human body. The long drying process of traditional
methods (convection, conduction, heleo) reduces the quality of the finished product.
That is why this work suggests a new approach for the burdock roots drying, namely
the application of internal heat source high frequency waves (S. H. F.). This method
allows a significant hastening of the mass move in drying process at low temperatures that
is peculiar for bordock root.
Bordock is a biennial plant, with a high of 1 - 2 m, tap-rooted , branched up to 60
cm length and 6 cm diameter. The leaves are large, triangular. It can be found growing in
mountains, on flatlands, along roadsides etc.
According to its chemical composition, burdock roots contain 40 45 % inulin, 0,1
% essential oil, potassium salts, volatil oil and substances with microbial action. It contains
also caffeic acid, palmitic acid, stearic acid, stigmasterol, B complex vitamins, protein
12.3%, hormonal and phytohaemagglutinin principles.
The bitter element is due to artiopicrine (C19H28O6), which is an unsaturated lactose.
It is used with success to ameliorate, in some cases, even to treat the following diseases:
diabetes, eczema, psoriasis, ringworm, acne, Furunculosis, tonsillitis, poiree gingivitis
rheumatism, gout, biliary dyskinesia, atherosclerosis, syphilis, measles etc. [7, 8, 9, 10].
1. Materials and Methods

With the purpose of kinetics study of drying burdock roots in S. H. F. in figure 1 [1]
it was used the following plant.
This instalation allows the application of different drying methods : convenction, S.
H. F field, unceasing, pulsating or combined (simultaneous convection with S. H. F.)
172 MTFI-2012
During the drying process mass lowering were recorded, the temperature of the
product and the environment, the room humidity and the speed heat factor and of the hot
air.
The initial weight was 150 0,1 g. The test of vegetable plants were dry from the
initial moisture content 458,7 % by the final moisture content of 6,1 0,1%.
For the combined drying burdock roots were used 5 kinds of temperature of the
heat factor located within 60 - 100 C and 3 modes of oscillation of electromagnetic field 5
s/10 s, 10 s/10 s 15 s/10 s (where the first digit is the period of the application for high
frequency currents, and the second is the duration of the break between impulses).
Speed remained constant 3.4 m/s. The force of the electromagnetic field was 2450
MHr. On the basis of experimental data were constructed drying curves and through
mathematical calculations were obtained drying rate curves.
Fig. 1. The experimental drying scheme

1 manage and control system; 2 - air duct; 3 - electric balance; 4 air duct; 5 product
support; 6 drying room; 7 - magnetron; 8 control panel; 9 - computer; 10 - electric meter;
11 - fan; 12 - electric radiator; 13 - thermocouple; 14 anemometer.
2. Results and Discussion

Analysing the drying curves (fig. 2 a.) [ 5, 6 ], we can see a drying time reduction
once with intake increasing duration of S. H. F. So when the variation mode was 5 s/10 s
the time drying was 135 min, when the oscillation regime was 10 s/10 s the time drying was
65 min, and when the oscillation were 15 s/10 s the time drying was 55 min.
The convection method took the highest drying time (at a temperature of 60 C the
length of the drying process 210 min). Results that in order to obtain minimum period of
drying system of oscillation 15 s/10 s at which it has obtained an intensification of 3,81
times compared to convection method.
Increasing the duration of application of the thermal agent causes the increase of
maximum value of the drying speed fig. 2 b. So the convenction drying (theral agent
temperature 60 C ) was recorded 9,0 %/min, but fot the variation mode 5 s/10 s 9,7
%/min, 10 s/10 s 10,5 %/min, 15 s/10 s 10,7 %/min.
MTFI-2012 173
Fig. 2. The drying curves (a) and the speed drying (b) for burdock root through convection and
oscillation method
While choosing the best way of drying one should pay attention to the energy con-
sumption. So according to Table 1. the highest energy consumption for drying 1 kg of the
product is 175 kW.
The raise of energy time application S.H.F. during one pulsation leads to the energy
consumption reduction. So, when the energy intake time is raised from 5 s/10 s to 154,26
kW, 10 s/10 s 80 kW, and from 15 s/10 s 66,66 kW, it was noticed a 2,31 time, but
compared to convenction method 15 s/10 s it was noticed a 2,62 time decrease consum-
ption. As regards to energy consumption with SHF, 15 s/10 s is the best
Tabelul 1. The energy consumption for the burdock roots drying
Oscilation regime MCV 5 s/10 s 10 s/10 s 5 s/10 s
Energy consumption, kWh/kg evaporated water 175,00 154,26 80,00 66,66
For root products such as Burdock root index rehydration, is important before use.
That is why rehydration property of the dried burdock root was studied through all known
methods. Rehydration measurements were made with Dogadkins appliance, relying on the
water volume measure during determinations.
Tabel 2. Rehydratation coefficient of burdock roots dried at different thermal temperatur

Rehydration coefficient, %
The temperature of thermal
agent, C
Convective Method 5 s/10 s 10 s/10 s 5 s/10 s
60 69,160,2 80,000,2 61,00,2 54,340,2
70 68,020,2 75,000,2 59,20,2 52,060,2
80 64,50,2 71,80,2 57,00,2 50,50,2
90 61,60,2 66,50,2 53,80,2 46,80,2
100 58,000,2 62,70,2 50,00,2 44,460,2
174 MTFI-2012
According to 2 table it is noted that enhanced property of rehydratetion possess the

dried tests from the oscillation 15 s/10 s. [2]. Simultaneously according to table 2 and figure
3 when the oscilation regime is increased it is noticed a rehydratation raising for all the
studied thermal temperature. The raising of rehydratation properties in this case it is
determined by the reduction of rehydratation time.
R, %
t, C
Fig 3. Dry burdock roots rehydratation coefficient dependence according the temperature of heat
agent, using convective drying method oscillation regime (S.H.F.)
CONCLUSION
Analysing the obtained result of the burdock roots drying process with high
frequesncy waves it was shown that the most favorable drying process is that combined
through convenction and pulsating field S.H.F. with the heat temperature and oscillation
regime 5 s/10 s. At this drying condition the drying time was 55 min. Energy consumption
settling 66,66 kWh/kg water evaporation and the rehydratation was 54,34 0,2 for the heat
temperature of 60 C
References:
1. Netreba, N. Uscarea strugurilor de soiuri apirene cu utilizarea energiei microundelor
n regim impulso-discret. Meridian Ingineresc, nr. 2, Editura UTM, 2009, p. 34 36.
2. Snecin ., apari R., Petrova . i dr. Ocenca caestva suionnyh productov po
vosstanavlivaemosti.. // Naucovi praci, vypusc, p.172, 2001.
3. Vavil, F., Boris, C. Tehnologia uscrii. Indicaie metodice la lucrri de laborator
specialitatea 2707 ,,Tehnologia conservrii I.P.C., 1992, p. 23.
4. - . . .
, 2004, 354 c.
5. . . . .:
, 1973. 528 c.
6. , .. .//
, 2, 1970.
7. .., .., .. :
. -, 2006 , 912 c.
8. . ., . ., . .
: . , 1990, 384 c.
9. http://ro.wikipedia.org/wiki/Brusture
10. http://www.armonianaturii.ro
ATP AGREEMENT. REFRIGERATION AND FOODSTUFFS

ENERGY CONSUMPTION
Schrempf Bernhard
Dipl. Eng., KISC, Schrempf + Kre Partnerschaft E.P. ATP-Prfstelle
Abstract: ATP is the multi- lateral agreement between Signatory Countries (Contracting Parties) for
overland cross border carriage of perishable foodstuffs. It ensures that vehicles used for this carriage
meet agreed international standards.
Keywords: perishable foodstuffs, refrigeration, transport vehicles, railway wagons, sea containers.
It is illegal to transport perishable foodstuffs across international boundaries

between countries that are signatories to the agreement unless the vehicle has an ATP
certificate.
The countries that are signatories to the ATP agreement are listed below: Albania,
Austria, Azerbaijan, Belarus, Belgium, Bosnia and Herzegovina, Bulgaria, Croatia, Czech
Republic, Denmark, Estonia, Finland, France, Georgia, Germany, Greece, Hungary,
Ireland, Kazakhstan, Latvia, Lithuania, Luxembourg, Monaco, Montenegro, Morocco,
Netherlands, Norway, Poland, Portugal, Romania, Russian Federation, Serbia, Slovakia,
Slovenia, Spain, Sweden, The former Yugoslav Republic of Macedonia, United Kingdom,
United States of America, Uzbekistan.
There are no national requirements for vehicles to meet ATP standards for the
delivery of frozen foodstuffs within the UK.
The specialist equipment used for the carriage of perishable goods must comply with
the appropriate standards of insulation and refrigeration as defined in the Agreement. Each
standard which may be insulated only, a combination of insulated with refrigeration,
insulated with heating, or insulated with refrigeration plus heating is defined by a
Classification.
In short there are two Classifications for insulated equipment, six for total loss
refrigerated, twelve for mechanical refrigerated and three for heated equipment. The most
used Classifications are insulated and insulated mechanically refrigerated.
Each ATP Certificate issued states the Classification to which the equipment is
approved.
Many vehicles and trailers built for the carriage of perishable goods are Type
Approved to the required standards and come with certification. The Type Approval
certification lasts for 6 years.
After 6 years it is possible to renew the certification for periods of 3 years by having
an in service K coefficient test at an approved ATP Designated Station authorized by
any country that is a signatory to the agreement. A list of authorized centers is available at:
www.unece.org/trans/main/wp11/teststations
If you have a vehicle fitted with equipment that does not have an ATP certificate and
no Type Approvals have been issued then the only option to obtain a certificate by having a
one off test at an approved test center.
176 MTFI-2012
Fig. 1. Types of bodies in good condition
Fig. 2. Examples of defects
If the vehicle refrigeration equipment is not Type Approved then it is possible to

obtain a Certificate by having an in service one off test which is carried out at an
authorized Designated Station. Whilst this test is specialized it is possible to carry out a
few simple checks in order to help ensure that the vehicle is in the best possible condition to
undergo the test.
Vehicles must be in generally good condition;
Doors and seals should be examined to ensure that daylight cannot be
seen from inside the unit when the doors are closed;
Door seals must be in good condition;
MTFI-2012 177
There must be no holes in the bodywork;

All repairs must be carried out with correct materials;
The unit must obtain to its Class temperature within 6 hours.
The vehicle can attend a Designated Station or be tested at the owners site whatever
the more convenient for the owner.
In order to ensure the best performance of the refrigeration equipment maintenance
should be carried out at regular intervals. This should comprise of:
Refrigerated unit servicing;
Temperature control thermostat calibration check;
Thermostat and temperature recorder calibration check;
Inspection of the bodywork for holes/damage. This should be promptly
repaired with the correct materials to ensure that insulation deterioration due
to moisture ingress is kept to a minimum;
Inspection of door operation and seal condition to prevent the ingress of
dust, moisture and undesirable odours, as well as air leakage/temperature
loss.
Before loading:
It is recommended a pre-trip inspection procedure of the equipment is
carried out;
The Unit should be clean and free from odour;
Verify the defrosting process has been completed;
Ensure the refrigeration unit is set to the correct temperature for the load;
Ensure the Unit is pre-cooled to the correct temperature.
During loading:
Do not run the refrigeration unit;
Load the unit as quickly as possible. If loading is interrupted ensure the
door is closed and the refrigeration unit is run until loading can re-
commence;
Temperature and condition of the load should be noted on the loading
sheet. Be sure to specifically note any broken packaging, peculiar odours or
evidence of mould;
The unit should be loaded per shippers instructions to industry standards
allowing adequate airflow between packages.
During the journey:
Run the refrigeration unit continuously. There may be instances when it is
not possible to run the unit, such as on a ferry or in a noise abatement area. If
the refrigeration unit must be switched off ensure the vehicle is parked in
shade;
If the refrigeration unit has to be switched off note the thermostat setting
before and after;
Always monitor the indicated temperature, alarm lamps and defrost
operation.
178 MTFI-2012
Fig. 3. Example of ATP certificate
At time a lot of foodstuffs will be loosed during transport and storage, and then there
is not enough quality and safety.
Table 1. Foodstuffs losses

Foodstuffs Looses
Not so much
Developed countries
developed countries
Food looses 10% 28%
Loses of fruit and vegetables 15% 40%
Loss of perishable foods through a lack of
9% 23%
refrigeration
Implementation of ATP-agreement assures a better quality of foodstuffs and

environmental protection.
References:
1. ATP guide
2. www.unece.org/trans/main/wp11/atp.html
OIL PRESSES FROM OILSEEDS

Sliusarenco Valentin
JSC Alimentarmash Chiinu, Moldova
Sliusarenco Valentin, v.sliusarenco@gmail.com
Abstract: The article describes a brief history of the development of vegetable oil production and in
particular presses that are used. Compared screw presses and hydraulic. Described M8-MSHP press
for the final extraction of vegetable oil (produced Chisinau JSC "Alimentarmash"). The design
procedure of the performance of the scheduled for press a M8-MSHN - press for a preliminary
extraction of oil from oil seeds, including and rapeseed.
Key words: vegetable oil, press, pressing.
Introduction
Cultivation of oil plants and derived oils dates back to ancient periods of human
history. Egyptians in the Nile Valley, about 2 thousand years BC bred flax to produce flax
fiber from it and an oil. In ancient times to extract oil from oilseeds used stones and bowls.
In the III-II centuries BC appeared press and grinders for olives. Lever press was powered
by weight. [1]. Around 1600 appeared wedge press (wedges scored, hence the term - "oil
pressing" operations) in Europe. In 1750 invented Roller mechanism. In 1795 in England,
was invented by a hydraulic press with manual transmission [2], in 1818, it has been used
in the production of vegetable oil to the preparation of material on fire braziers, and in 1830
- with a steam broiler. Accessories - rollers, pumps, grills, filters, etc. - have changed a little
in the next century, while the hydraulic floor press [1]. All kinds of hydraulic presses have
many shortcomings. This is the frequency changing of the-consuming press felts, the
complexity of hydraulic pressure system, with a large losses in oilcake, poor sanitation,
poor working conditions. First opebasic equipment - press - has changed significantly. In
1880, the U.S. began to use rated screw press was build in the United States. American
Process Company (APC) established in 1900, made screw press for extracting oil from high
oil contained row materials. Screw and barrel in the press were conic. Press was equipped
with a special device that presses the spring to adjust the outlet (for seed cake). [2]. At the
same time, Andersen in Cleveland (USA) created the design of the press, which was
different from machines made by APC in cylindrical form of press shaft and the pressing
cage, and the presence of a cone with a spring to adjust the value of the outlet.
In our press there is collapsible design of pressing cage, made of a set of bars with
gaps through which oil flows, screw shaft is made not as a continuous surface over the
entire length, and from four separate sites screws with breaks in between. This provides
additional pressing of a product. However, the press Andersen was unproductive and that
limited its uss. [2]. Later, in the press that was made by company Krupp, which Andersen
sold the patent, this issue has been improved (in particular - they added two pans). The
subsequent development of a screw presses led to a number of types of these machines. For
the purpose of pre-pressed oil, so called forpresses who have big sizes pressing screw
diameter by up to 247 mm, and a relatively high rate of screw shaft (up to 26-37 rev / min).
These machines produce a cake with a large residual oil (approximately 12-18%), while
providing better performance. For the extraction of oil after the first pressing were created
180 MTFI-2012
forpress of final pressing, with different reduced diameter augers (maximum diameter up to
190 mm) and lower their speed (5-18 rev / min). Thus achieved an increase in pressure on
the intermediate product, which gives a more complete extraction of the oil.
Screw press is currently the most advanced equipment for extracting oil. In
comparison with hydraulic - the screw press provides continuity of a process, increases the
yield of oil from seeds, automates workflow, greatly facilitates the work of staff, excludes
the use of press felts, dramatically improving the health of manufactory.
Materials and Methods

JSC "Alimentarmash" (Chisinau food machinery factory) is specialized in the
production of equipment for the production and processing of vegetable oils from oil seeds:
sunflower, canola, soybean, etc. for continuous extraction of oil from rapeseed. Screw press
M8-MSHP of final oil extraction with with specially designed gaps in pressing cage is
produced by JSC "Alimentarmash" [3].
Fig.1. Screw press M8-MSHP for extraction of oil
Press (Fig. 1) consists of a frame, motor, gearbox housing with a screw shaft and
cone mechanism pressing cage and feeder. The frame is the basis the press, and is a
framework that relates to the foundation of the press. The lower surface of the frame rests
on the foundation and attached to it by means of anchor bolts.
The feeder is designed to press the pulp in unified pressing cage. It consists of a
screw-level, drive, chain drive, a pair of bevel gears, vertical and horizontal shafts. Pressing
cage inside which rotates a shaft with a set screw units, consists of two halves connected by
pins, and is divided into four pressings.
Each half of pressing cage is a modular framework of clamps and connecting bars.
Themselves cage camera assembled from planks, between which the output gap clearance
for the pressed oil. The gaps in the cells in the following order:
The first camera - 0.7 mm;
The second camera - 0.5 mm;
Third camera - 0.25 mm;
The fourth camera - 0.15 mm.
MTFI-2012 181
In assembled cage camera there are two halves with packed knives (in the slots),
intended to cut the pressed material.
Screw shaft with the inserted ring rotates in bearings mounted in the housing press.
Screw moves pressing the product along the inside of the pressing cylinder. For the control
of thickness of outcoming cake there is a cone mechanism, which consists of a cone, the
connecting plug, clutch, flywheel and the guide bushing sleeve.
Transmission of torque from the motor to the gearbox is done via a V-belt
transmission with a gear ratio 1:1,87.
Torque is transmitted from the gearbox to the screw shaft through a sleeve-bolt
coupling.
Transmission of torque from the screw shaft to the shaft through the feeder chain
transmission with a gear ratio 2,92:1, and a pair of bevel gears with a gear ratio of 1:1.
Rotation speed - 12 rot/min (including motor speed of 1000 rot/ min.) The pressure
inside the pressing is quite significant and reaches 4106 Pa or higher.
The principle of work of the press is as follows. Prefabricated source material -
rapeseed, cleared of ferromagnetic impurities, crushed and heated to a certain temperature
(up to 60 65 C) - served in the feeder press, and then moved to screw press.
The press of continuous mechanical separation of liquid and solid parts of seed
pressure created by the special design of the screw shaft and pressing cage during the
passage of the material. There are tapered rings and cone at the end of the press for
managing the row material. The thickness of seed cake can be the increased or decreased by
adjusting the annular gap between rings and cone.
Pressed oil goes through the gaps between the plates of pressing cage and flows on a
special tray. Seed cake coming out of the press through the annular gap between the cone
and the conical ring, crushed special knives into small piecess.
Technical characteristics of the press M8-MSHP (processing rapeseed)

Productivity, tons / day - at least 7;
Residual oil (single pressing),% - not more than 12;
Installed power, kW - 11;
Overall dimensions, mm, not more - 3380h1150h1370;
Weight, kg, not more than - 2250.
Results and discussion

At present JSC "Alimentarmash" started prototyping oil presses brand M8-MSHN
(Fig. 2), which performance will be two times larger than the press-M8 MSHP. Press M8-
MSHN is planned to be used in the lines for the production of vegetable oils by pressing
twice as pre-press oil extraction - forpress.
182 MTFI-2012
Fig.2. Press oil brand M8-MSHN
In the lines of a two-step extraction is used only M8-MSHP, and for the primary
extraction is used motor speed n1 = 1000 rot/min, and for the secondary - speed n2 = 750
rot/min, and also with different clearances in pressing cages.
The gap between the slats of pressing cage depends on which step is executed -
preliminary or final extraction of oil, and which row materials is used. In case of pre-
pressing the gap between the bars slightly more than in the final pressing [1]. The gap
between the slats of pressing cage, is decreased towards the exit of compressed material.
The greater the pressure in the press, and it is more in the case of the final pressing and
increases in the direction of the exit baling material, the less should be a gap between slats.
The overall change of the gap from 0.8 to 0.15 mm.
To determine the performance of screw press, you need to determine the nature of
the movement in pressing cage. Picked up by the incoming pulp rotating screw shaft, and
by friction between cage chgamber and pulp, as well as the presence of thread turns it tends
to move in a spiral.
Special knives between halves cage drum, as well as "jagged" the inner surface of
pressing cage provide movement of a pulp mainly along the screw shaft. G.V.Zarembo
research [4] have shown that some parts of pulp still rotates with a screw shaft.
If for some reason lots of mash begins to rotate with the shaft (in case of breakage of
teeth blades, profuse discharge of oil and high ductility of the gel pulp), the work of press is
upset, it does not create pressure and drastically reduced its productivity. Thus, the main
movement in the pressing intermediate mash is linear, ie is the same as in the normal
transport auger, so the performance of the press (with some degree of accuracy) is
determined by transportation facilities screw shaft.
To determine the performance of screw press for seeds (kg / h) apply the formula:
Q = 4710 D32 L (1-) n n (1-Kv) / Bm , (1)

MTFI-2012 183
where :
D3 - volume mass of pulp, kg/m3;
L - length zeernoy pressing, m;
- fill factor is different for the different presses. For M8-MSHN 0,07. It
determined by calculation, as the ratio of the coil to the volume of pressing cage;
n - volume mass of pulp, kg/m3;
n-number of screw speed, min-1 ;
Bm -out of fiber (%).
Coefficient of return can be determined only by experiment. His presence proved by
the following facts:
a) actual time of passage of pulp in pressing cage is always higher than the
calculated;
b) shape of thread wearing (during using wear is more at the front face of the coil);
c) by changing the position of the adjusting device at the outlet of the press -
performance of the press changing;
d) during using of the press its performance decreases due wear.
Conclusions
From the above relation (1), the following important conclusions for practice:
1) Performance is most dependent on the diameter pressing cage camera;
2) To increase performance, you should raise the n (in particular through increasing
compaction pulp at the entrance to the press);
3) Reset ratio should be reduced (by keeping the coil and knives in a working state);
4) Increase n - a significant factor in increasing productivity.
Design capacity M8-MSHN - 15 tons / day (rape seed), ie one M8-MSHN replaces
two M8-MSHP.
Bibliography
1. ..
. -, , 2003,365 .
2. .. , ,
, 1973, 336 .
3.www.almash.md
4. ..
., 1962 .
AIR PERMEABILITY OF FOOD PACKAGING PAPERS

Stanciu Constantin, *Nechita Petronela
*Nechita Petronela, pnechita@yahoo.com
Abstract: Paper and board are the cellulose materials most used in food packaging. Cellulose
materials can be used as primary package (direct contact with the foods) or as secondary package
(that give mechanical resistance). Food packaging papers are characterised by specialty properties,
that are given by fibrous composition, mechanical modification of cellulose fibres (beating), different
surface or mass treatments or are obtained by pasting with plastic or metallic foils. These paper
grades should provide the barrier for odours, water and greases and can be characterised by different
methods, such as: air permeability. In this paper, the research were developed on the variety of food
packaging paper grades (paper base for pasting with metallic foils, silicon papers, glassine papers,
aluminium foil coated papers, polyethylene coated paper) that were evaluated regarding the
grammage, density, thickness, and air permeability using above mentioned methods. Are outlined
some aspects regarding the air permeability of coated and uncoated papers, as well as efficiency and
reproducibility of analytical used methods. After the analyse of obtained results, was observed that
the aluminium foil coated and polyethylene coated papers are the best materials for food packaging,
being practically impermeable.
Key words: air permeability, food packaging papers, barrier properties, paper coated.
INTRODUCTION
Paper and board are the cellulose materials that are the most used in food packaging.
Therefore, these materials must to posed some specialty and functional properties that
assure the barrier to odours, water and greases [1, 2]. To packaging of some products that
require the flavour maintenance (coffee, tobacco etc.) it is necessary to use the packaging
materials (complex papers), that are air impermeable.
The package is a protective barrier against air, humidity, microorganisms and some
radiations from environmental to food and opposite, the diffusion and water, vapours,
flavours and fats migration from food to environmental. [3]
The paper properties can be classified as follow: structural properties (grammage,
thickness, air permeability and air pass strength), mechanical properties and as well as
some special characteristics, such as: capillary absorption (Klemm method), water
absorption (Cobb index) and permeability to water vapours [4]. Using the air permeability
and Gurley air resistance, can be achieved a classification of papers in terms of air
permeability.

The research has been conducted on several paper grades for food packaging (base
paper for metallization, glassine paper, silicone paper, polyethylene and aluminum
laminated paper, vacuum metallized paper) which were determinate the grammage,
thickness, density and air permeability using above mentioned methods (air permeability
and Gurley air resistance).
MTFI-2012 185
The apparatus for measuring of air permeability are divided into two groups:
- devices that measure the air volume that pass of the paper sample (10 cm2)
during of settled time and pressure difference (60 sec. and 10 mm Hg) (DL-
WEB, Frank, Lhomargy method SR ISO 5636-2:2001);
- devices that measure the time for passing of settled air volume (10 cm3) through
a paper sample (6,45 cm2) under the settled pressure (12,4 mm H2O). (Gurley
method SR ISO 5636-5:1996).

Table 1 summarizes the results obtained after determinations performed on different
food packaging papers.
Table 1 The properties of food packaging papers

Air permeability
Paper grade Grammage, Thickne Density, Method 1, Method 2,
g/m2 ss, mm g/cm3 m/Pa.s Gurley, sec.
A. Papers
Base paper for 50,04 0,047 1,06 0,038 3302
metallization
Glassine paper 39,05 0,032 1,22 0,054 2324
Coated paper 95,5 0,083 1,15 0,186 682
Silicone paper 69,28 0,060 1,15 0,017 7614
PE laminated paper 58,59 0,082 0,71 0,026 4788
Aluminium laminated 69,84 0,072 0,97 0,100 1260
paper 67,04 0,070 0,96 0,093 1366
48,36 0,039 1,24 Imp. Imp.
43,7 0,037 1,18 Imp. Imp.
43,96 0,037 1,19 Imp. Imp.
Vacuum metallized paper 75,05 0,059 1,27 Imp. Imp.
B. Films
Plastic metallized film 28,24 0,031 0,91 Imp. Imp.
Plastic film for wafers 31,0 0,035 0,89 Imp. Imp.
C. Complexes
Coffee complex 158,87 0,152 1,05 Imp. Imp.
Butter complex 112,52 0,095 1,18 Imp. Imp.
From these experimental data analyse, the following aspects can be outlined:
- Vacuum metallized papers, those Aluminium laminated papers and complexes are
effective impermeable and silicone papers has the high Gurley permeability;
- The air permeability should not be confused with porosity
- A special method for water and greases sealing consists of parchmentizing
(obtaining of glassine paper) or sulphonation (obtaining of vegetable parchment);
- The most sophisticated complexes are found without exception in food packaging
because they require a preservation period from medium to high;
- As it can be observed from data presented in table 2, the metallized paper has a
higher greases impermeability than vegetable parchment paper; these paper grade
has a low resistance to water vapours [5,6]
186 MTFI-2012
Table 2 The functional characteristics of vegetable parchment paper and vacuum metallized
paper
Characteristics Vegetable parchment Vacuum metallized
paper paper
Grammage, g/m2 63,7 70,0
Greases impermeability, sec. 1050 Totally
Conclusions
Each type of packaging material or package must to meet certain quality
requirements according to protected product against storage and climatic conditions from
area that the packaged products are destined.
Papers and vacuum metallized films present an efficient and ecological solution for
foods packaging.
The air permeability, measured with Gurley device and method, is proposed as
operative and reliable method used to characterization and classification of papers and
complexes destined to food packaging.
References
1. Stanciu, C., Materiale simple i complexe pentru ambalarea produselor, 2003, Ed.
Ceprohart, Brila
2. Turtoi, M., Tehnici de ambalare a produselor alimentare, 2004, Ed. Academic Galai
3. Miltz, J., D.H.Heldman, D.B Lund, (Ed.), M.Dekker, N.Y, Handbook of Food
Engineering, 1992, p. 667 715.
4. Stanciu, C., Proprieti funcionale i metode specifice de testare a hrtiilor industriale
i speciale, 2006, Ed. Europlus, Galai
5. Florea, T., Zara, M., Nicolau, A., Crc, G., Lucrrile Simpozionului: tiina
alimentelor n pragul mileniului III, Universitatea Dunrea de Jos Galai, noiembrie
2001, p. 75-82
6. Florea, T., Stanciu, C., Buletin de informare pentru industria laptelui, 2003, 18 (2), 124
136
HIGH HYDROSTATIC PRESSURE AND PULSED ELECTRIC

FIELDS. AN OVERVIEW
*Stoica Maricica, Filimon Veronica, Alexe Petru, Gitin Liliana
*Stoica Maricica, maricica.stoica@ugal.ro
Abstract: The conventional heat treatment ensures food safety but can lead to undesirable changes
both in the nutritional and in the sensorial properties of the foods. In order to avoid these
unfavourable changes during the heat treatment, in the last decades alternative food technologies are
receiving much attention. High Hydrostatic Pressure (HHP) and Pulsed Electric Fields (PEF), as
alternative food technologies, are considered to be the best options for expanding the shelf life based
on results of quality food parameters. The aim of this review is to present some general aspects about
HHP and PEF technologies.
Key words: Food safety; HHP; PEF.
1. Introduction
The grown interest in fresh like food products that consumers have lately has
chalanged food technology to develop novel minimal processing technologies that are
alternatives for classic food preservation while ensuring microbilogical safety of foods
(Stoica and al., 2011). High hydrostatic pressure (HHP) is a non-thermal technology that
has been successfully applied in producing microbiologically safe food products while
maintaining the natural characteristics of the food (Knoerzer and al., 2010; Pereira and
Vicente, 2010; Rendueles and al., 2010). Pulsed electric field (PEF) is a non-thermal
technology that provides minimally processed, safe, nutritious and fresh-like food products
to consumers (Oms-Oliu and al., 2009; Stoica and al., 2011). The chapter 2 documents
some aspects associated with the industrial relevance of HHP while the chapter 3 presents
the general aspects regarding of PEF.
2. High Hydrostatic Pressure an industrial reality

HHP creates new opportunities to improve the balance between safety and quality of
foods and is used for preservation of meat, fish and seafood, dairy and vegetable products,
but also for some fermented products such as beer or wine (Koseki and Yamamoto, 2006;
Min and al., 2007; Bilbao-Sinz and al., 2009; Rendueles and al., 2010; Vervoort and al.,
2012). In general, the HHP processing inactivates the microorganisms, modifies the
biopolymers such as enzymes and proteins, while the food nutritional values colour and
flavor components are largely unaffected. The pressure acts mostly instantaneously and
uniformly in all points of the food products which mean that no matter the food shape or
size the effect of pressure in evenly distributed according to Pascal law (Rendueles and al.,
2010). When appling HPP food is typically subjected to pressures up to 400 or 600 MPa for
a period of a few seconds up to several minutes depending on the desired objective
(Vervoort and al., 2012). The 600 MPa pressure is considered by many authors as threshold
value and also is considered to be economical and microbiologically safe for achieving the
pasteurization level (Garriga and al., 2004; Aymerich and al., 2008; Perera and al., 2010).
The critical process factors in HHP include pressure level, time at pressure, time to achieve
188 MTFI-2012
treatment pressure, adabatic heating, decompression time, treatment temperature, product

initial temperature, intrinsic factors of the food product (pH, composition, water activity),
packaging materials and extrinsic factors prior to processing, during storage and
distribution (Kadam and al., 2012).
3. Pulsed Electric Fields (PEF) general aspects

PEF involves the discharge of high voltage electric short pulses through the food
(Barbosa-Cnovas and Altunakar, 2006; Stoica and al., 2011). PEF processing is
considered more efficient than traditional heat treatments of food and consequently it
presents several advantages over conventional heat treatments: better retention of flavor,
colour and nutritional value, improved protein functionality, increased shelf-life and
reduced pathogen levels (Stoica and al., 2011). Successful application of PEF treatment
depends on biological factors such as: cell type, size and shape of the cell, cells density,
arrangement and cell position; dielectric breakdown and physical and chemical properties
of food are also considered (conductivity, pH, and ionic strength) (Mittal 2009; Stoica and
al., 2011). The type and characteristics of the used electric field waveform in PEF are
critical for the outcome of this process. The breakdown of the cell membrane, as effect of
the PEF, can be a reversible or irreversible process (Stoica and al., 2011) (Figure 1).
Fig. 1. Reversible and irreversible breakdown: (a) intact cell, (b) cell
membrane reversible permeabilized, (c) cell membrane irreversibly
permeabilized (inactive cell), source: Stoica and al., 2011.
The reversible breakdown has wide applications in biotechnology and medicine,
while the irreversible breakdown finds applications in food industry, pharmaceutical
research, public health and water purification. PEF as, an innovative minimal processing, is
receiving considerable much attention from research groups as well as food companies as a
new technique with potential to be fully adapted to processing food at larger industrial users
(Stoica and al., 2011).
4. Concluding comments
For giving to consumers the food they want, producers should balance between
extended shelf-life and fresh, healthy and nonetheless tastey products. Application of the
High Hydrostatic Pressure and the Pulsed Electric Field treatment seems to be a good
choice for the achieving this goal. Both the HHP and the PEF technologies are considered
to be novel very promising alternative to classical processing technologies. A clear
advantage of the two techniques for certain operating parameters is the inactivation of
pathogens while preserving the natural characteristics of the foods.
MTFI-2012 189
References
Aymerich T., Picouet P.A., Monfort J.M. Decontamination technologies for meat products,
Meat Science, 78 (2008) 114129.
Barbosa-Cnovas G.V., Altunakar B., Pulsed Electric Fields Processing of Foods: An
Overview. In Raso J, Heinz V, eds. Food Pulsed Electric Fields Technology for the Food
Industry, Fundamentals and Applications. New York, NY Springer; 2006:3-26.
Bilbao-Sinz C., Younce F.L., Rasco B., Clark S. Protease stability in bovine milk under
combined thermal-high hydrostatic pressure treatment, Innovative Food Science and
Emerging Technologies, 10 (2009) 314320.
Garriga M., Grebol N., Aymerich M.T., Monfort J.M., Hugas M. Microbial inactivation
after high-pressure processing at 600 MPa in commercial meat products over its shelf life,
Innovative Food Science and Emerging Technologies, 5 (2004) 451 457.
Kadam P.S., Jadhav B.A., Salve R.V., Machewad G.M. Review on the High Pressure
Technology (HPT) for Food Preservation, Journal of Food Processing & Technology, 3
(2012) 135, doi:10.4172/2157-7110.1000135
Knoerzer K., Buckow R., Versteeg C. Adiabatic compression heating coefficients for high-
pressure processing A study of some insulating polymer materials, Journal of Food
Engineering, 98 (2010) 110119.
Koseki S., Yamamoto K. pH and solute concentration of suspension media affect the
outcome of high hydrostatic pressure treatment of Listeria monocytogenes, International
Journal of Food Microbiology, 111 (2006) 175179.
Min S., Sastry S.K., Balasubramaniam V.M. In situ electrical conductivity measurement of
select liquid foods under hydrostatic pressure to 800 MPa, Journal of Food Engineering, 82
(2007) 489497.
Mittal G.S. Non-Thermal Food Processing with Pulsed Electric Field Technology,
Magazine. 16 (2) (2009) 6-8.
Oms-Oliu G., Odriozola-Serrano I., Soliva-Fortuny R., Martn-Belloso O. Effects of high-
intensity pulsed electric field processing conditions on lycopene, vitamin C and antioxidant
capacity of watermelon juice, Food Chemistry, 115 (2009) 13121319.
Pereira R.N., Vicente A.A. Environmental impact of novel thermal and non-thermal
technologies in food processing, Food Research International, 43 (2010) 19361943.
Perera N., Gamage T.V., Wakeling L., Gamlath G.G.S., Versteeg C. Colour and texture of
apples high pressure processed in pineapple juice, Innovative Food Science and Emerging
Technologies, 11 (2010) 3946.
Rendueles E., Omer M.K., Alvseike O., Alonso-Calleja C., Capita R., Prieto M.
Microbiological food safety assessment of high hydrostatic pressure processing: A review,
Food Science and Technology, (2010), doi:10.1016/j.lwt.2010.11.001
Stoica M., Bahrim, G., Crc, G. Factors that Influence the Electric Field Effects on Fungal
Cells, In Science against microbial pathogens: communicating current research and
technological advances, A. Mndez-Vilas (Ed.), Publisher: Formatex Research Center, 1
(2011) 291-302.
Vervoort L., Van der Plancken I., Grauwet T., Verlinde P., Matser A., Hendrickx M., Van
Loey A. Thermal versus high pressure processing of carrots: A comparative pilot-scale
study on equivalent basis, Innovative Food Science and Emerging Technologies (2012),
doi:10.1016/j.ifset.2012.02.009
INVESTIGATION OF WORKING ENVIRONMENT PARAMETERS

IN MEAT PROCESSING
*Taneva Donka, Prokopov Tsvetko, Balev Desislav, Hadjikinova Mima, Stoev Dimitar
*Taneva Donka, don_taneva@abv.bg
Abstract: The main working environment parameters such as microclimate, noise and light in meat
processing pilot plant were investigated in this study. The pilot plant working conditions were
identical like in most of small and medium meat processing enterprises in Bulgaria. Critical analysis
was carried out and suitable measures for working environment parameters optimization and for
decreasing of energy costs are presented. These measures can be used as a model to be implemented
from meat processing SME.
Key words: meat, processing, working, environment, parameters, energy, efficiency, SME.
Introduction
Ensuring of occupational health and safety of the workers is constitutional right in
Republic of Bulgaria. Providing of such conditions is done in accordance with specific
activity carried out and the requirements for technical, technological and social
development in order to protect life, health and employability of the workers. The question
for ensuring of labour safety is of present interest for all branches of the industry including
meat processing enterprises [7, 10, 14, 15].
Working conditions which have unfavourable effect on human health can occasion
long-term and later occupational diseases and health problems. Effective control of the
working conditions is of primary importance for increasing of the competitive power and
productivity of enterprises and contributes to sustainability of social systems for protection
by decreasing of accidents and diseases. The main parameters of working environment
which are controlled are microclimate, noise and light [9, 12, 13].
Health hazards and risks for workers from meat processing industry in Bulgaria are
relevant to insufficient light of the working places; insufficient or missing heating which
causes formation of cooling microclimate during the cold period of the year; working
equipments and technological processes which generate unfavourable microclimate
conditions, for example cooling from the refrigerators, excessive heating from the boiling
and from fats melting and etc.; elevated noise during work with meat grinder, cutter, mixer
and etc., The overheating and overcooling are extraordinary irritant factors for human body.
It is established that overcooling is direct or indirect relevant to cold factor. Considerably
cooling can cause freeze, erythema perno (perniones), obliterans endarterit and etc.
Occupational diseases as a result from continuous work in high temperature conditions are
early atherosclerosis, cataract and retinitis [6, 14].
Noise is another unfavourable factor of working environment. Before provoking of
visible changes of the hearing the elevated sound-levels lead to injury of the nervous and
digestive human systems. Elevated workplace noise can cause hearing impairment,
hypertension, ischemic heart disease, annoyance and sleep disturbance. Noise exposure has
also been known to induce tinnitus, hypertension and cardiovascular impacts [4, 12].
MTFI-2012 191
Type and intensity of light have a great influence on workers health and contribute
for right work organization. Rational light of the workplaces is in direct relation with
works hygiene and safety. Insufficient light, brilliance, stroboscopic effect, inadequate
contrasts, irregular distribution of brightness in the range of vision and irregular design of
the light lead to unfavourable influence on visual activity and the changes of visual system
of the workers [2, 13, 16].
Measuring and control of the working environment parameters are compulsory
measures [5].
The existing economic crisis and requirements for environmental protection by
implementation of resources efficiency conception impose necessity of improving the
architecture initiatives on the buildings, application of measures for limitation of the energy
consumption and optimization of the production losses [3, 8, 11].
The aims of this research are to investigate the main working environment
parameters (microclimate, noise and light) in meat processing industry and on this base to
present suitable measures for optimization of these parameters and for decreasing of energy
costs. This can be used as a model from meat processing small and medium enterprises.

The object of this research was pilot plant for meat processing, situated in the
University of Food Technologies-Plovdiv. Working conditions of this plant were identical
like in most meat processing SME in Bulgaria.
For investigation of the microclimate was used portable thermo-hygro-areometer
type HVACR Datalogger 2003 with measuring probes HP472AC and AP471S1, produced
in Italy. The device measures passing, maximum, minimum and average values of the
temperature, relative humidity and velocity of the air. Measuring ranges: 040 m/s, 598 %
RH, -20+80 0. Accuracy: 0,05 m/s, 2 % RH, 0,3 0.
For measuring of light was used portable lucimeter type SM 700 Milwaukee with
measuring probe, produced in Italy. Measuring ranges: 01999 lx, 200019999 lx,
2000050000 lx. Accuracy: 6 %. Resolutions: 1 lx, 10 lx, 100 lx. Working
temperature range: 050 0.
For noise measuring was used portable sound-level meter type HD 9102 with sound
calibrator, produced in Italy. Measuring range: 30130 dB. Resolution: 0,1 dB. Accuracy:
class 2. Working temperature range: -550 0.
All measurements were carried out during cold period of the year and in accordance
with valid standards [1, 2, 3, 4].

As a result of investigation on microclimate in the meat processing hall measured air
temperature was 11,90,1 0 and relative humidity was 75,01,5 %. Temperatures
measured in the refrigerating and freezing chambers were 3,90,1 0 and -17,90,2 0
respectively. According to the standard optimal temperature for third category of work is
16-18 0. But according technological requirements the temperature during meat
processing in production hall has to be not more than 12 0, air velocity not to exceed 0,3
m/s and relative humidity has to be in the range from 30 % to 75 % [1].
In table 1 are presented results from measuring of air velocity in meat processing hall.
Air velocity in three different outlets of the aspiration system was measured too (table 1).
192 MTFI-2012
able 1. Air velocity in meat processing hall

No Air velocity in outlet of aspiration Air velocity in workplace,
system, m/s
m/s
1 3,340,03 0,180,02
2 3,540 04 0,210,02
3 1,300,02 0,130 03
Average - 0,170 04
The obtained results show that microclimate of meat processing hall is overcooling.
Measured values of the temperature, relative humidity and velocity of the air in the workplace
were in accordance with established standard. During some periods of the working time higher
relative humidity of the air was observed especially in the thermal room.
The artificially light of meat processing hall was investigated. For this purpose the
hall was divided to 21 elements with side size of 2,5 m. Illumination in the center of each
element was measured and results are presented in table 2.
Table 2. Illumination (Ei, lx) in meat processing hall
Element number Ei, lx Element number Ei, lx
1 1232 12 1923
2 1153 13 1173
3 1403 14 1823
4 1403 15 1903
5 1902 16 1752
6 2752 17 1702
7 1993 18 1823
8 2042 19 1763
9 1433 20 1682
10 1702 21 1852
11 1743 - -
The illumination in storehouses and freezing chambers was measured too. The results are
presented in table 3.
Table 3. Illumination (Ei, lx) in storehouses and freezing chambers of meat processing enterprise
Element number Ei, lx
Storehouses Freezing chambers
1 663 1032
2 1173 373
3 683 263
4 1002 -
5 1202 -
Average illumination was calculated by the formula:
n
Ei
av i 1 , lx, (1)
n
where: i illumination of i-element, lx;
MTFI-2012 193
n number of elements.
The coefficient of uniformity was calculated by the next formula:
E min
g , (2)
E av
where: min measured minimum value of illumination, lx;
Eav calculated average illumination, lx.
Average illumination of meat processing hall was 162 lx and the coefficient of
uniformity was 0,7. For the storehouses these values were 94,2 lx and 0,7 respectively and
for the freezing chambers these were 55,3 lx and 0,5 respectively. The obtained results
show that the illumination of the meat processing hall is insufficient in comparison with the
standard which is 300 lx.
During noise investigation the sound-levels of three different outlets of the air
conditioners in meat processing hall were measured. The obtained results were respectively
68,20,7 dB, 67,00,5 dB and 70,30,6 dB. Sound-levels during independent work of meat
cutter, wolfkind grinder and mixer were measured also. The obtained values were
90,50,4 dB, 79,90,3 dB and 68,40,5 dB respectively. Total sound-level in meat
processing hall was 90,00,5 dB. This total value corresponds to second class of noise (86-
95 dB) according to the standard [4]. It is proved that this class of noise leads to auditory
and extra aural problems [12, 13, 14].
On the base of investigation carried out the following measures can be proposed for
optimization of working environment parameters and decreasing of energy costs in meat
processing SME:
1. Optimization of light by installation of suitable energy savings lamps which can
realized up to 30 % energy saving.
2. Improving of heat insulation of the building by confirmation with thermo-panels put
inside of the working premises in accordance with requirements for energy efficiency,
heat and energy savings. Applying of this measure will ensure decreasing of heating
and cooling costs, easier cleaning, preventing of pollutant spreading on premises
surfaces, higher production certification and tax concessions.
3. Installation of panels with light hues which will increase quality and uniformity of the
artificially light in the working places. Behind it can be put installations for electricity
and water supplying and the automation.
4. Installation of air screens on the exits of the main groups of premises in order to
improve microclimate and to avoid infiltrations, odor spreading and draughts into the
building.
5. Installation of energy saving lamps with white light in all service and administrative
rooms which will provide psychological comfort of the habitation.
6. Implementation of measures related to using of renewable energy resources such as for
example construction of tabular roof with surface of 800 m2 which permits installation
of solar panels with capacity that will cover the needs of hot water. Part of the hot
water can be accumulated into boiler with capacity of 500 dm3 and temperature up to
40 0 and subsequently to be heated for industrial needs. This will be the suitable way
for optimization of production costs.
7. Applying of measures for reusing of t heat released from the freezing units for heating
of water or air which subsequently are used for heating of the industrial building.
194 MTFI-2012
8. Noise limitations by application of rationale plans, construction and acoustic measures

and use of personal protective equipments. Negative effect of the noise can be sharply
decrease by implementation of suitable physiological regimes of work and rest.
Conclusion
Presented measures for optimization of the parameters of working environment and
for decreasing of energy costs can be used as a model to be implemented by meat
processing SME. Its application will leads to permanent and optimal microclimate,
uniformly and rational light, easy cleaning of ceilings and walls, lack of air streams,
decreasing of energy losses, certification of the industrial building and production with
respectively alleviations and independence concerning hot water production for own needs.
In case of installation of the photovoltage elements partial independence of the industry can
be realized concerning electrical energy consumption and possibility for additional
financial resources receiving by marketing of the surplus energy.
References
1. 14776-87. . . ,
. ,
, 1987.
2. EN 12464-1:2011. . 1:
. , , 2011.
3. N 15193:2009. .
.
4. ISO 1999:2004. .
, . , , 2004.
5. . . , . .
124, 1997.
6. , .. . . ,
, 1981.
7. 5 . . , . . 55, 2006.
8. 7 ,
. . , , 2009.
9. , . . . , , 2001.
10.
. . , , 2003.
11. , . - . . , ,
2006.
12. , .
. . ,
, 2008.
13. Harms-Ringdahl, L. Safety Analysis. Principles and Practice in Occupational Safety.
Second edition. Taylor & Francis Inc., New York, 2001.
14. Health and Safety Guidance Notes for Meat Industry. British Meat Processors
Association, London, 2011.
15. Health and Safety for Small- and Medium- Sized Food Processors. WorkSafeBC,
2008, www.worksafebc.com.
16. Kletz, T. Hazop and Hazan. Identifying and ssessing Process Industry Hazards.
Taylor & Francis Ltd., London, 1999.
SIMULATION OF THE DRYING PROCESS WITH THE

OPTIMIZATION OF ENERGY
*islinscaia Natalia, Bernic Mircea, Lupaco Andrei, Rducan Marcel,
Dodon Adelina
*islinscaia Natalia, natis.ita@rambler.ru
Abstract: As the food moisture has different forms of communication, requiring large amounts of
energy for their destruction, we attempted to simulate the optimization of energy supply and to
present it as a function of the energy needed for evaporation depending on the energy needed to break
ties between the moisture and the product using internal heat source.
Keywords: energy supply, drying process, optimization
Most foods contain a significant amount of water that enters the plant and animal
tissues and is a necessary part of them. However, an excess of water reduces the nutritional
value of food, increasing transportation costs and can cause damage to livelihoods as a
result of various microorganisms. In this regard, people must significantly draw attention to
the dried vegetables and fruits.
As the moisture in food has different forms of communication, requiring large
amounts of energy for their destruction, we attempted to simulate the optimization of
energy supply and to present it as a function depending on the energy needed for
evaporation and the energy needed to break ties between the moisture and the product i.e.
internal heat source.
The basis of mathematical modeling method was based on Brandon method, which
allows us to obtain the nonlinear functional dependence of the output parameters and
factors of the process.
The work from a mole of water separation, for an isothermal reversible process is
expressed as:
pp
A RT ln RT ln
Pnas (1)
(relative vapor pressure, is equal to the ratio of the vapor pressure of the material at this
moisture content U, to the vapor pressure of the water P nas (the saturated vapor pressure at
the temperature T))
Differentiating (1) with respect to T, we are finding the total amount of heat,
indispensable for dehydration of the product.
ln Pp ln Pnas
Q RT 2 ( ) Q1 (u ) Q0
T T (2)
Q1(u) - heat of evaporation of water from the material at this moisture content;
Q0 - free water evaporation heat;
On the assumption of the equation (2)
196 MTFI-2012
ln Ppar
Q1 (u ) RT 2
T (3)
where R - gas constant of water vapor that is equal to 461.58 (J/kg K)
T - temperature, K
y70% = 407,52x - 120195

35000,0 R2 = 0,9714
30000,0 y 50%= 322,86x - 96092

R2 = 0,9301
25000,0
y 30= 256,42x - 76501
20000,0 R2 = 0,93
P,Pa
15000,0 y20% = 148,88x - 44524

R2 = 0,9329
10000,0
y10% = 109,99x - 33064
5000,0 R2 = 0,8417
0,0 y 5%= 55,551x - 16732

273 283 293 303 313 323 333 343 353 363 373 383 R2 = 0,8075
-5000,0
5% 10% T,C
20% 30% 50% 70%
Figure 1 represents the dependence of partial pressure on temperature for different humidity.
If substituting functional dependencies P =f(T) in the equation (3), we obtain the

calculated value Q1(u) - heat of water evaporation from the material at different moisture
content of the product:
(55.551 T 16732)
Q1 (5%) RT 2
T (4)
(109.99 T 33064)
Q1 (10%) RT 2
T (5)
(148.88 T 44524)
Q1 (20%) RT 2
T (6)
(256.42 T 76501)
Q1 (30%) RT 2
T (7)
(322.86 T 96092)
Q1 (50%) RT 2
T (8)
(407.52 T 120195)
Q1 (70%) RT 2
T (9)
MTFI-2012 197
Q1(U)
4500000,0
Q5%
3500000,0 Q10%
Q kJ/kq
Q20%
2500000,0 Q30%
Q50%
1500000,0 Q70%
500000,0
293 303 313 323 333 343 353 363 373
T,K
Figure 2. Q1(u) - heat of evaporation of water from the material at this moisture content
The second constituent of the equation (3) represents the heat of evaporation of free
water:
ln Pnas
Q0 RT 2
T (10)
Herewith, this schedule of values of saturated vapor can be rather well approximated with
the formula:
Pnas 4.96 10 2 (T 273) 3.1546
, P (11)
2
ln( 4.96 10 (T 273) 3.1546
)
Q0 RT 2
T (12)
Q0
350000,0
300000,0
250000,0
Q,kJ/rg
200000,0
150000,0
100000,0
50000,0
0,0
293 303 313 323 333 343 353 363 373 383
T,K
Figure 3. Q0 - free water evaporation heat

198 MTFI-2012
Q(U)
4500000
Q5%
3500000 Q10%
Q kJ/kq
Q20%
2500000 Q30%
Q50%
1500000 Q70%
500000
293 303 313 323 333 343 353 363 373
T,K
Figure 4.
Figure 4 shows the maximal balanced quantity of heat, necessary for evaporation of
moisture from the material and evaporation of free water. Binding energy decreases
dramatically with diminution of moisture content of the product. The difference of energy
consumption for the moisture of 5 and 70 percent, at 313 K consists 1372 KJ/kg, with
temperature increasing this difference considerably reduces and at 373K is approximately
70 KJ/kg.
A received balanced functional relationship will form a base of the mathematical
model for optimization a power conduit with internal source of heat of tension of the
electromagnetic field, of the moisture, of electro physical operation factors - the dielectric
loss tangent and inductive capacity, and also the time of heating.
Qv f1 ( E ) f 2 (W ) f 3 (T ) f 4 (tg ) f 5 ( ) f 6 ( )
(13)
Mathematical relationship (8) is based on non-linear forms of links of outside factors

xi, the solution of such models is possible using the method of Brandon [2]. For a more
accurate construction of functional dependence of the function fi(Xi) in expression (13),
should be placed in descending order the influence of Xi on , that is, to use ranking factors.
The check on the adequacy of the mathematical model is studying using statistical
Fisher criterion [3].
References:
1. A.B. .-.:,1968.-471.
2. .. . .:
. , 1973 -280.
3. .. .:
, 1979 - 200 .
PRINCIPLES OF VIBROEXTRACTION AND PROSPECTS OF ITS

APPLICATION IN FOOD PRODUCTION INDUSTRY
*Zavialov Vladimir, Malejic Ivan, Bodrov Viktor, Misyura Taras,
Zaporozhets Yuliya, Popova Nataliya, Dekanskiy Vadim
*Zavialov Vladimir, Zavialov@nuft.edu.ua
Abstract: In the present work, we present results of investigations of the intensifying action of low-
frequency mechanical vibrations on the extraction process of desired components from vegetable raw
materials under conditions of continuous vibration extraction. Mathematical models that can be used
for the scaling and the embodiment of vibratory extraction equipment have been developed. We have
also developed a new mathematical model for evaluating the level of longitudinal mixing in
continuous vibratory extraction. For industry, we propose a new design of a vibratory extractor with
a transporter, which provides efficient separation of phases under the conditions of counterflow
vibratory extraction of desired components from vegetable raw materials.
Keywords: Vibratory extraction, mathematical modeling, intensification, mass transfer, vegetable
raw material, hydrodynamic flow
Introduction
The rise in the production and the increase in its efficiency in all the processing
industries depend to a large degree on not only resources of raw materials, but also the
completeness of extraction of valuable components from it.
For the most material-intensive food industries such as the sugar, oil and fat, food-
canning, wine, alcoholic beverage, starch, molasses, and pharmaceutical industry, in which
one million tons of raw materials of vegetable, root, fruit, and berry origin are annually
processed, these problems are particularly urgent.
As a rule, vegetable raw materials or their mass prepared for extraction do not have
a sufficiently high natural porosity for efficient counterflow extraction, are transported
badly, and can be densified. As a result, the practical problem of providing conditions for
the optimal realization of the extraction process by traditional methods is complicated, on
the one hand, by the aforementioned and other properties of the raw material and, on the
other hand, by the manufacturing capabilities and the design possibilities of the existing
extraction equipment.
In connection with the foregoing, one of the most efficient methods of the
intensification of the extraction process consists in using intensive hydrodynamic regimes.
Among known apparatuses operated in these regimes, vibratory extractors are the most
promising. They are distinguished by the high relative interaction rate of phases,
manufacturability, and ease of operation. Apparatuses of this type can operate in the regime
of intensive alternating turbulization of a flow of a mixture of interacting phases. This
surface activation, which leads to an abrupt increase in the motive force and a decrease in
the diffusion resistance of the process, is provided by turbulizing mixture flows generated
by vibratory mixing devices located in the working volume of the apparatus.
200 MTFI-2012
1. Design features of the continuous

vibratory extractor
Vibratory extraction is a
relatively new technological process; its
general theory is complex and still in its
early stages of development. In recent
years, in the Department of Processes
and Apparatuses of Food Production of
the Kyiv National University of Food
Technologies, deeper notions of the
kinetics and the mechanism of vibratory
counterflow extraction have been
acquired. As a result, a new extractor
design with a vibratory transport system
has been developed and implemented
(Fig.1) 1. The apparatus consists of a
cylindrical column (1) with a Ushaped
charging device (2), a vibratory
transporter with transverse partitions
(plates) (3) (Fig. 2) that are fixed in turn
on vertical rods (4) and (5) and execute
harmonic vibrations shifted by a one-
half period. A vibratory drive (9) with a
crank mechanism provides the fixed
amplitude and frequency of motion of
rods. A scraper (6) with a tray (7) serve Fig. 1. Scheme of a vibratory extractor:
for discharging raw materials subjected 1. apparatus body; 2. charging device;
to extraction. A sprinkler (10) located 3. vibratory transport plate; 4. rod; 5. rod;
6. scraper; 7. tray; 8. discharging mechanism;
above the upper plate serves for feeding
9. vibratory drive; 10. sprinkler.
the extractant into the apparatus.
The principle of
operation of the apparatus
and the mechanism of
counterflow vibratory
transportation was fairly
completely described in
2.
Turbulent pulsing
flows generated by vibra-
ting elements (nozzles)
Fig. 2. Vibratory transport plate:
create optimal hydrody- 1. disk with nozzles; 2. edge; 3. nozzle;
namic conditions for 4. filtering element; 5. pipe.
counterflow mass exchange
due to intensive micromixing in the cross-section of the working volume of the apparatus
with minimum longitudinal mass exchange. Under extremely high turbulization in the zone
of the plate, the developed large interface provides conditions for intensive mass exchange.
At the same time, the residence times of particles in the working volume of the apparatus
MTFI-2012 201
are almost equal. This fact was substantiated by experimental data on the determination of
the level of longitudinal mixing from the curves of the response to the introduction of a
tracer agent (-curves, on the basis of the diffusion model) 3. For instance, the
coefficients of longitudinal mixing DL computed from the obtained data lie in the range
from 1.32104 to 2.02104, which is permissible for extraction apparatuses 4.
2. Results of investigation of the motion of pulsating flows

The results of experimental investigations of the distance of action of pulsating
flows are generalized by the relation 5
Str c dn 2 1
0,85
Remp , (1)
where Str = L0 / 2(1 ) is the Strouhal number (the ratio of the time it takes for the flow
front to traverse a distance L0 at a velocity w0 to the period of vibration of the plate); L0 is
the distance from the vibrating plate, which corresponds to a decrease in the velocity of the
flow by an order; Rep = 42 f(1 )/v is the Reynolds number of the pulsating flow; v is
the kinematic viscosity of water; is a constant that depends on the geometry of the nozzle,
m is an exponent equal to 1.05 in a laminar regime (Rep < 2.3103) and to 1.76 in a transient
regime (2.3103 < Rep < 5103); and f are, respectively, the amplitude and the frequency
of vibrations of the vibratory transport system; is the free cross-sectional area of the plate
( ranges from 0.055 to 0.142); dn is the diameter of the nozzle.
The value of L0, which is determining for the calculation and optimization of
operation of vibratory extractors, can be calculated from the obtained relations.
Designs of vibratory transporters were investigated and recommended on the basis
of the fundamental notions of the hydrodynamics of turbulent pulsating flows. It was
established that the pulsating flow generated by the transport nozzles (4 in Fig. 2) consists
of individual nonstationary vortex rings, which follow one another in space and time 6.
The results of investigations of pulsating flows in the turbulent regime of motion
were generalized in the form of a dependence of the relative velocity wL / w0 7 on the
functional space characteristic f l / l f (Fig. 3), where wL is the mean integral velocity
of the pulsating flow over the cross-section during the period of vibrations;
w0 (2 fA (1 )) / is the initial velocity of the pulsating flow; l L / rn is the
relative distance; L is the given distance from the partition; rn is the radius of the nozzle; lf
is the value of l for which wL / w0 = 1; is the base of natural logarithms.
In these functional spacetime coordinates (Fig. 3), the whole data array was
generalized for f smaller than its critical value
( ) f K (0,1 e ln10) / (1 e0.5 )2/3 1,1656538 by the well-known Schlichting
formula 8 for the universal profile of velocities in turbulent far wakes
3/2 2

wL / w0 1 ( f l f ) / l0
, (2)
and, for f > ()fK, by the relation
2
w
( f )3 L CT , (3)
w0
202 MTFI-2012
K 1 e0,5
4
CT f K 1 f
3 3/2
where 0,10286 (4)

is a fundamental
constant;
l0 L0 / rn is the
relative limit distance
that the turbulent
pulsating flow
traverses, and Lo is
its absolute value.
The
theoretical value is
l f / l0 T

2/3
1 e0.5
0.53695838 .
After computing the
experimental value
of lf from the
dependence of
wL / w0 on l, we
can calculate LK and
wL, which are
necessary in the
design of vibratory Fig. 3. Generalization of experimental data on the investigation of
extractors. Thus, ac- the hydrodynamics of turbulent pulsating flows by the dimensionless
cording to the fore- profile of the relative velocity.
going, the possibility (1) by the Schlichting equation; (2) by Eq. (2).
of using the funda-
mental regularities for the computation of the hydrodynamics of turbulent pulsating flows
was established.
3. Investigation of mass transfer in vibratory extraction

The influence of design and regime parameters that determine the rate of the interphase
interaction on the kinetic coefficients in extraction from sugar beet cossette was
investigated 9. Under laboratory conditions, we changed the frequency of vibrations of
the vibratory transport system from 2 to 4 Hz, the amplitude from 5103to 15103 m, the
ratio of the mass of the solid phase to the mass of the liquid phase from 0.25 to 0.85, and
maintained the temperature of the juicecossette mixture in the range 340350 .
Generalized results of the investigation of the mass-transfer characteristics of the
vibratory extractor are presented in Fig. 4, where Nud = expde/ffDf is the diffusion Nusselt
number; Re = wL de / vf is the effective Reynolds number, which takes into account the
conditions of shielding of the surface of particles, de =2Re is the equivalent diameter of a
MTFI-2012 203
hard particles, vf is the kinematic

viscosity of the boundary film on
the surface of particles, Df is the
diffusion coefficient of the matter
solution, and Prd = vf / Df is the
diffusion Prandtl number.
On the basis of the shown
graphic dependence, we can state
that, at Re > 2300, the vibratory
extractor passes to the most
efficient operating regime (into the
state of a pseudo-liquefied layer),
and it is reasonable to believe that
precisely the parameters of this
regime are dominant.
4. Investigation of the transport Fig. 4. Generalization of experimental data on mass-

capability of the vibratory transfer
extractor characteristics of the vibratory extractor.
An investigation of the capability of the working elements of the apparatus to transport
vegetable raw materials with different geometry and physical properties was performed on
the following systems: husks of grapeswater, hopwater, ground beet masswater, oak
crumbswater.
Two mechanisms of counterflow separation of interacting phases were
investigated. The first mechanism is due to the difference in the motive forces that arises in
the case of alternating directions of motion of the medium through nozzles with different
hydraulic resistances, and the second (sedimentation) mechanism is based on the presence
of organized flow circuits, which are generated in nozzle holes. The flow circuits are closed
and localized at a certain distance from the partition in the direction of transport, whereas
on the opposite side of the plate, they are open (Fig. 2).
The action of these mechanisms is provided by optimal geometric ratios of
transporting elements, namely, the ratio of the height of the pipe to its diameters ranges
H/D ranges from 1.5 to 3, and the ratio of the diameter of the pipe to the diameter of the
nozzle D/dn ranges from 1.5 to 2.5.
Conclusion
The application of low-frequency mechanical vibrations to interacting media
through vibratory transporters is an efficient method for the intensification of an extraction
process, favors a decrease in the external diffusion resistance, and increases the active
surface of mass transfer to about 100%.
It has been established that the activation of the interface in the process of
vibratory extraction from vegetable raw materials is provided by the generation of pulsating
turbulent flows by the elements of vibratory transporters, which produce simultaneous
processes of mixing and counterflow separation of phases. Low-frequency mechanical
vibrations with a frequency to 4 Hz do not provide substantial longitudinal mixing.
The developed mathematical models of the structure of flows and mass exchange
can serve as a base for the solution of optimization problems.
204 MTFI-2012
We have established optimal design and operating parameters of the vibratory

transporter, which provide efficient external mass exchange under conditions of extraction
of desired components from hop raw materials by water and have the highest transport
capability with small longitudinal mixing. These are amplitude of vibration of 102 to
15103 m and a frequency of vibrations f of 2 to 4 Hz.
The use of vibratory extractors is most promising in the case where traditional
extraction methods are inefficient, namely, for solid fine-fraction vegetable raw material
liquid systems.
References
1. . 92560 , 01 D 11/02. - / .., ..,
.. 2009 06928; . 02.07.09; . 26.10.09, . 20.
2. . 3730 ( ..,
..) . 27.12.94 . . 6-1.
3. .., .., .., .., ..

/ -
. . , 2010.
4(60) . 101-105.
4. .., .., .., ..

/ : -
/ . , 2008. - 1 (50).
. 59-63.
5. .., .. .
// . -: . . .-. .-1987. .33. .28-31.
6. .., .., .., ..

/ . 2010.
33. . 63-67.
7. .., ..
. // . -: . . .-. . 1992.
.38. .88-91.
8. / . .. // .: , 1984.
720 .
9. .., .., .., ..

/ . 2010. 9. .
Section II
Food Technology
RESEARCH OF THE PROCESS OF POTATO WASHING BY

MEANS OF VIBRATION
Antropova Lyudmila, *Gladkaya Alla, Datkov Vladimir
*Gladkaya Alla, gladkaya_alla@mail.ru
Abstract: Information on the effects of vibration, as an effective means of mechanical action on

potato tubers in the process of washing, the effects of shape and vibration parameters of a washing
machines working chamber on the effectiveness of washing process, is presented. Designs of
vibrating washing machines of continuous action have been proposed.
Keywords: vibration, the process of washing, and vegetables.
Various designs of continuous action machines are used for washing potatoes in the
food industry enterprises and in specialized shops of the catering enterprises. [1]. Analysis
of their technical characteristics showed that vibration machines are characterized by high
productivity and quality of washing, low power consumption and small size external
dimensions. Application of vibration is one of the priority directions representations for
intensification of technological processes [2].
The purpose of the work is both theoretical and experimental studies of the process
of washing potatoes with the development of continuous action machines.
At DonNUET Department of food production equipment, the authors developed a
stand for studying the process of washing with two working interchangeable chambers: a
cylindrical and W - shaped. Unbalance vibration exciters with eccentric weights are
installed in the chambers, which allowed changing the amplitude of the chambers vibration
oscillation. Frequency of the chambers oscillation was adjusted by changing rotational
velocity of the motor shaft.
To achieve the set goal, the following problems have been solved:
- Analytical determination of the velocity of movement and strength of the
interaction between the tubers in the process of washing;
- Determination of the shape the trajectory of the working chamber, the nature of
tubers movement and the quality of washing;
- Development of the machine designs for continuous washing of potatoes.
As it was shown by preliminary studies, the movement of tubers is circulating in
nature and determined by the average velocity of vibration displacement and the forces of
interaction between tubers. These forces depend on the mode of oscillations, trajectory,
frequency and amplitude of the working chamber.
Under the influence of vibrational oscillation, the tubers slide on the surface of
chamber, throw up and collide. Interaction of tubers with the vibrating surface is taken into
account by using the coefficients:
- Recovery rate of R;
- Instantaneous friction .
Viscous friction of tubers moving in the cramped conditions of the working chamber
of vibrating machinery is taken into consideration by the viscous friction coefficient K.
MTFI-2012 207
Let us represent the movement of tubers in the working chamber in the form of a
chain of discrete masses m located along the surface of the chamber cross-section and
interconnected by elastic elements of the stiffness.
The discrete masses m are effected by the forces of:
- gravity Pi=mg;

- inelastic viscous resistance mk x mk y ;
- interaction between tubers Ti-1,,;
- static pressure .
According to the method of direct separation of motions [3-5], movement of tubers
in the chamber consist of small fast movements that multiple of the period of forced
oscillations, and slow-moving circulation presented in the form

mV i mkVi Pi sin i Ti 1,i Ti,i 1 Wi (Vi ) (1)
where: m mass of tubers;

Vi , V i Velocity and acceleration i of that tuber;
Wi (Vi ) vibrational force acting on the tuber;
Ti 1,i,Ti,i 1 forces of interaction between the tubers;
i angle of the surface area of the working chamber at the place of location i
of that tuber;
P - static pressure.
For the analytical determination of the velocity of movement and forces of
interaction between the tubers let us represented a tuber in the form of a material point
moving on a rough inclined surface.
In the relative motion the material point is affected by the forces of:

inertia m m ;
the normal reaction N of pressure on the plane of the tubers;

gravity ;
friction F.
Having obtained the equations describing the vertical and horizontal movement of
tubers in the mode of continuous throwing up, as a result of their transformations, we obtain
the average velocity of the circulation movement of tubers in the mode of continuous
throwing up.
1
Vi Vi (2)
i
where: Vi the average velocity i of that tuber in the absence of interaction forces;
208 MTFI-2012
i coefficient of weighting that takes into account non-uniformity of velocity on

certain sections.
Let us represent the average velocity Vi in the form
1
Vi* a bi g i sin i (3)
i
1 e TP k
ci 1 cos 0 sin
A
where: bi
TP
2
k
1

k TP
i
TP c 1i 1 e TP;

Equations (1) and (3) constitute with considering the boundary conditions
T0,1 Tn, n 1 0 a closed system from n co-relations
gi sin i ti 1,i ti ,i 1 i ( i abi ) (4)
which have solutions:
n n
Vc i Vi* i
i 1 i 1
(5)

i 1
Ti 1,i m V j* Vc j
i 1
where: Vc the average velocity of tubers motion on the vibrating surface;

i-1,i - forces of interaction between the tubers.
LEDs, which were fixed in a special enclosure at the end of the chamber wall, were
used to determine the mode of vibration of the working chamber. The luminous flux from
the LEDs passed through the hole in the casing with the diameter of 0.1 mm [6].
At the chamber vibrations LEDs traced the trajectory of the calculation points. The
experiment was performed at amplitudes of 0.001-0.005 m and circular frequency of the
vibrator 90-140 sec-1.
The studies have shown that the mass center of the working chamber traces a
circular trajectory in the plane of perpendicular axis of the vibration exciter. Other points of
MTFI-2012 209
the working chamber move along a closed curve, an ellipse, and angles of the ellipses at
different points are different.
High-speed filming has confirmed that the prevailing character of the tubers
movement is circulating in the plane of perpendicular axis of the vibration exciter.
Removal of contaminants from the surfaces of tubers occurs due to circulation
movement and effects, repetitive collisions of tubers that facilitate a uniform potatoes
processing. Feed of water from a sprinkler provides continuous removal of contaminants.
The quality of washing potatoes was assessed as a correlation between the current
ratio of tubers contamination and the initial one.
Increasing the circular frequency of oscillations of the working chamber up to 140
sec-1 provides high quality washing, and the velocity of tubers reaches 2.5 * 10-2 m/ sec,
and the force of interaction between the tubers amounts to 2.7 H, whereas the amplitude of
oscillations and the time of processing insignificantly affect the process.
On the basis of studies, the following designs of vibrating washing machines of
continuous action were offered (Figure 1 and Figure 2).
Fig1. Vibration washing machine with a cylindrical working chamber. 1 working chamber, 2 -
unbalanced vibration exciters, 3 - irrigation; 4 - unbalance, 5 - elastic suspension.
A fixed pipe is welded in the machine on the horizontal axis of the chamber, the
unbalanced vibration-exciter 2 connected through a flexible coupling to the motor machine
is located in the fixed pipe (Fig. 1). Two automatically controlled imbalances are fixed in
the exciters 4. Unbalanced weights are held by springs in a position where their eccentricity
is negligible and, therefore, the disturbing force at the start and stop of the machine is small.
This allows reducing loads on the foundation at the start and stop of the machine.
A fixed single-start screw welded to the central tube, creates a screw-shaped channel
for moving tubers, and also increases the surface of vibration effects on them.
The outer cylinder, which is the casing of the working chamber, is attached to the
frame on the ring elastic elements 5, perceiving the vibratory oscillations.
In the process of washing the tubers are fed into the hopper 6. Their movement
along the chamber occurs due to the continuous vibration of the casing and intakes of new
portions of the product. Removal of contaminants occurs due to intense friction of tubers on
each other, as well as on the walls of chamber and the screw channel. Contaminants are
washed away with water fed from from the sprinkler3.
The machine (Fig. 2) with a W-shaped working chamber 1, has a loading hopper 2
and an unloading outlet 3. The chamber is firmly suspended on elastic cylindrical springs 4,
210 MTFI-2012
which are rested on the frame 5. An unbalanced vibration-exciter with self-regulatory

imbalance is used as a drive 6 [7].
Fig. 2. Machine with a W-shaped working chamber: 1 working chamber 2, 3 loading hopper and
unloading outlet 4 - springs, 5 frame 6 - vibration exciter, 7 - sprinklers,
8 - drains for the dirty water.
The working chamber with a cross-section in the form of a circle is divided into two
divisions, in which the processes of soaking and washing tubers are executed consistently.
For this purpose, two sprinkles are provided 7, 8, and two drains to drain the dirty water.
Location of the vibration-exciter below the mass center of the chamber generates its
vibrations along the elliptical trace. The direction of vibration-exciter rotation is coincided
with the movement of tubers, which are moved by the combined effect of vibration and
backing of the potato.
When moving, the tubers overcome two ascents and descents at the angle of 30,
which is determined by the shape of a working chamber.
Presence of unbalanced exciter with the adjustable eccentricity allows changing the
amplitude of vibration oscillations. Stiffness of springs and t vibration frequency of the
working chamber can adjust the velocity of tubers movement and modes of washing
potatoes.
Conclusions.
1. Intensity of the washing process is determined by velocity of and forces of the
tubers interaction.
2. Movement of tubers in the vibrating drum washing machine is of circulating
nature in the plane of perpendicular axis of the vibration exciter.
3. A mode with continuous throwing up of tubers was approved as the rational mode
of vibration displacement of potatoes in the washing process.
4. Theoretical dependencies on determination of velocity and forces of thee tubers
interaction in the process of washing can be used to develop a new vibration
machines.
MTFI-2012 211
Literature
1. . .
/.. , .., .. .: , 2007.
303.
2. .. /..
, .. , ... .: , 1977. 276.
3. . .
/ . . //. .
. . 1976. 6. . 1327.
4. . .
/.. // . , 1971.
.21. . 510.
5. .. /.., ... .:
, 1964. 328 .
6. ..
/.., .., .. //
... , 2010. - 1[143], 1 .7-12.
7. ..
/ .. , .. , .. // V

05.2005. . .180 181
PREPARATION OF SPONGE CAKES WITH FLOUR OF

TOPINAMBUR TUBERS
*Baeva Marianna, Milkova-Tomova Iliana, Gogova Tzvetana,

Angelova Stanislava
*Baeva Marianna, mbaevadoctor@gmail.com
Abstract: The possibility of the use of a topinambur /Helianthus tuberosus L./, which application is
almost unknown in our confectionary, is presented in this article. Four types of sucrose-sweetened
sponge cakes made by a partial substitution of wheat flour with flour of topinambur tubers are
proposed. The sponge cake batter recipe composition is specified as the physical characteristics of the
goods are determined. he methods of descriptive sensory analysis are used for a comparative
analysis of the new and the control sucrose-sweetened sponge cake. The newly obtained bakers
goods are characterized with good quality properties. On the grounds of the received results it can be
expected a potential consumer interest in pastry food products enriched with vegetable biologically
active components.
Key words: sucrose-sweetened sponge cake, flour of topinambur tubers, physical characteristics,
descriptive sensory analysis.
Introduction
A new natural biologically active component is flour prepared with topinambur
tubers, named as earth apple or Jerusalem artichoke [6, 7, 8, 10, 11]. Many authors [2, 3, 6,
8, 10, 11] consider that introduction of topinambur tubers flour in pastry food products is
more expedient than that of inulin obtained from the topinambur tubers. The reason is the
fuller enrichment of the pastry products with biologically active substances containing
besides polysaccharides of inulin nature but pectin, irreplaceable amino acids, macro
(potassium, calcium, phosphorous) and micro elements (silica, iron, magnesium, zinc,
copper, nickel, manganese) and vitamins. It is proved [2, 3, 4, 5, 7, 9, 10], that the flour of
topinambur tubers possesses physical and organoleptic properties, which impart a higher
quality and a smaller degree of aging of bakers and pastry food products made-up with it.
Zhelenkov [2, 3] has developed and published new technologies for the preparation of
confectionary, bakers and pastry products with which the biologically active substances in
topinambur flour defining its curative, preventive and dietetic properties are kept. He has
recommended the inserting of topinambur flour in confectionaries and pastry food products
to be in optimum quantity from 1 to 10 % of the total mass of the components according the
recipe. Koryachkina et al. [4] have regarded the possibilities for the use of topinambur flour
in the production of pastry food goods intended to ill people with sugar diabetes type 2. In
the same aspect Sinyakovskaya et al. [5] suggest compositions and technologies of sugar-
free and sweetened biscuits containing flour of topinambur tubers. The have found that the
inserting of topinambur flour in sweetened and sucrose-free biscuits (with sorbitol or
fructose) in amount up to 7 and up to 5 % of white wheat flour mass, respectively, has not
worsened the structural and mechanical properties of the sponge cakes and biscuits. The
topinambur flours brings to both kinds of biscuits a sweet taste, specific odor, brown color
with gray nuance, and on the other hand decreases their energetic value and increases their
MTFI-2012 213
biological activity. It is proved [9] that the flour of topinambur tubers can be used as a low-
calorie bulking agent in pasta or baked goods. In a bread or cake, it can substitute for up to
10% of the flour. At these levels, it does not compromise the functionality of the wheat
gluten or flour. The nut-like, slightly sweet flavor of the flour of topinambur tubers
complements the flavor of hearty breads and cakes. The flour disperses readily in food
systems. Some adjustments to baked goods formulations may be necessary, such as
changing the moisture level, the leavening system, and the ration of sugar to flour. Pasta
made with the flour takes on a light brown color. Gedrovica and Karklina [7] studied
characteristics of cakes enriched with Jerusalem artichoke powder /flour of topinambur
tubers/ at a concentration of 10, 20, 30, 40, 50%. The cakes enriched with Jerusalem
artichoke powder (at a concentration of 30 and 40%) stayed soft longer during the storage
time (two days) than control samples without this powder. The highest content of moisture
was observed in cakes enriched with Jerusalem artichoke powder at a concentration of 20
and 30%. The concentration of Jerusalem artichoke powder and moisture with a probability
of 95% substantially influenced the colour components L*a*b*. The highest changes in
colour were reflected by the values L* (darkness) a* (redness). The best quality of cakes
was determined in samples with a 30% addition of Jerusalem artichoke powder.
The objective of this article is the investigation of the possibility for the preparation
of newly sucrose-sweetened sponge cakes by the addition of flour of topinambur tubers.

Sponge cake preparation: The standard raw materials - wheat flour type 500,
granulated sugar, eggs, used in our investigations, are authorized by the Ministry of Health,
as one part of them was manufactured in Bulgaria, while the other was imported. The flour
of topinambur tubers was delivered by the company ET Charodeitzi - 07, Purvomay as
import from Russia. The flour was characterized as follows particle massiveness 200 m,
slightly beige-cream colour, sweetish taste, without side taste and odour. The flour of
topinambur was qualified by an independent laboratory which is under the control of
Bulgarcontrol. The flour of topinambur contained 9.28 % moisture. A sucrose-sweetened
sponge cake (a control sample) was included in the analysis. The mixture for the sucrose-
sweetened sponge cake (batter-control) was prepared following a traditional technology and
formulation [1] as double mixing procedure by partitioning whipping of whites and yolks of
egg was used. Each sponge cakes batter with a mass of 95 g and was poured out in metallic
forms and baked in an electric oven (Rahovetz - 02, Bulgaria) for 30 min at 180 oC. The
sponge cakes were prepared in laboratory conditions.
Physical characteristics of the batters and cakes: The specific gravity of the sponge
cake was calculated by dividing the weight of a standard cup of batter by the weight of an
equal volume of distilled water according to AACC Method 10-95 at batter temperature
(20.7 0.5 C). The physical characteristics of sponge cakes were measured two hours after
baking. The volume was determined by small uniform seed displacement method Method
AACC 10-05 2000 and the porosity according to the method of Yackoby (BDS 3412-79).
The porosity of sponge cake was defined as the ratio between the volume of the air-pockets
in the cake crumb and the volume of the crumb. The porosity determination was done using
a cylinder driller a device of Zhuravljov (BDS 3412-79). The specific volume was
expressed as the ratio between the sponge cake volume and its mass. The water-absorbing
capacity of the sponge cake was measured by the method of determination of biscuits
swelling according BDS 15221-81. For the determination of the sponge cake structure were
214 MTFI-2012
done photographs of cross sections of the half-cut cake. The indices of the structural and
mechanical properties of the sponge cake crumb such as shrinkage and springiness were
determined with automatic penetrometer (model DSD VEB Feinmess, Dresden, Germany).
The total moisture of the samples was determined after drying of the sample at 105 up to
the state of a constant mass according standard method (BDS 3412-79, BDS 5313-85).
Sensory characteristics: The descriptive test for quantitative sensory profiling was
used to establish the textural sensory characteristics (shape, color, cells size and uniformity,
odor, sweetness, aftertaste, crumb tenderness) of the sponge cakes, 6 hours after baking,
according Method of ISO 6564 and ISO 6658. A panel of twelve experienced degustatiors
was selected to guarantee the evaluation accuracy. The intensity of each sensory
characteristic was recorded on a ten-point linear scale after one hours orientation sessions
of the panelists where they specified terminology and anchor points on the scale. The coded
samples were shown simultaneously and evaluated in random order among panelists.
Mathematical and staistical methods: Depending on the type of the studied
characteristic from 3 to 12 repetitions of each measurement were done. For the valuation of
results was used a method with a level of statistical significance p 0.05.
Results and Discussion

The worked-up recipe composition for sponge cakes with an additive of topinambur
flour was prepared by the replacement of wheat flour with flour of topinambur in amount of
5, 10, 15 and 20 %. The batter formulations of the control sample and the investigated
sponge cakes containing flour of topinambur are given in Table 1. The stages of technology
were kept because of their easy fulfillment and the considerably small duration of the
technological cycle. The sponge cakes containing topinambur flour were processed at
constant regime of baking concurrent with that of the control sample, which according to
the technological instruction was baked for 30 min at 180 . For a precise valuation of the
qualitative indices of the batter with topinambur flour and the cakes made with it, the
indices of the control sample are also given.
The data in Table 2 show that the volume of cakes with 5 % and 15 % content of
topinambur flour is greater. The investigation showed that the cake containing 20 %
topinambur flour had 4.2 % greater moisture than that of the control sample. Probably the
pronounced hydrophilic properties of topinambur flour proved by a series of investigators
[2, 3, 4, 5, 7, 9, 10] influence the quantity and the state of the retained moisture in the
sponge cake with 20 % flour of topinambur. This effect leads not only to a difference in the
amount of the retained moisture of both cakes but also to a difference in the indices of the
structural and mechanical properties of the cakes given in Table 2. A difference in the
sensory characteristics concerning the texture (shape, cells size and uniformity, crumb
tenderness) can be seen on Table 3.
MTFI-2012 215
Table 1 Sponge cake batters formulations

Amount based on:
flour flour mix /wheat flour and flour of topinambur/ weight,
Ingredients weight, % %
Control with 5 % with 10 % with 15 % with 20 %
sample topinambur topinambur topinambur topinambur
Yolk of egg 43.23 43.23 43.23 43.23 43.23
White of egg 96.77 96.77 96.77 96.77 96.77
Refined granulated
83.87 83.87 83.87 83.87 83.87
sugar
Wheat flour type
100.00 95.00 90.00 85.00 80.00
500
Flour of
- 5.00 10.00 15.00 20.00
topinambur
Table 2 Physical characteristics of the sponge sucrose-sweetened batters and cakes

Sponge sucrose-sweetened cake type
Physical
characteristics1 Control with 5 % with 10 % with 15 % with 20 %
Specific gravity
0.71 0.01 0.72 0.01 0.72 0.02 0.73 0.01 0.74 0.02
(for batter)2
Volume, cm3 244.40 255.80 234.60 250.20 230.20
4.93 6.76 22.80 9.36 7.16
Specific volume,
3.00 0.09 3.31 0.10 3.01 0.30 3.27 0.14 2.82 0.08
cm3/g
Porosity, % 69.07 65.34 68.89 71.11 68.15
3.12 4.27 2.03 3.10 2.03
Spinginess, PU3 33.40 30.30 35.80 45.60 47.00
5.13 3.21 5.26 7.23 3.54
Shrinkage, PU 115.20 85.40 95.40 114.20 128.80
4.49 5.77 10.71 8.04 7.40
Water-absorbing 335.60 376.52 374.08 372.50 314.50
capacity, % 8.47 22.60 19.87 26.57 12.89
Total moisture, % 27.05 30.48 29.37 29.55
31.25 1.32
0.50 0.50 0.18 0.43
1
The values are mean SD (p 0.05).
2
The temperature of the batter is on the average 20.7 0.5 .
3
PU - Penetrometer Units.
For the sponge cake containing 15 % topinambur flour was determined the greatest
porosity. The cake with 20 % topinambur flour had the greatest shrinkage (with 128.80 PU)
and springines (with 47.00 PU) in respect to all other cakes, which shows the positive
influence of topinambur flour upon cake structure. The best physical characteristics were
reached for the cake containg 20 % topinambur flour.
The obtained sensory values of the investgated sponge cakes are given in Table 3. Our
investigations showed (Table 3) that both cakes, the control sample and the one with 5 %
topinambur flour, had approximately similar shape, while equal crumb tenderness was
found for the control sample and the cake with 10 % topinambur flour. The data showed
that there was not a great difference in the values of size and uniformity of cells, odour and
216 MTFI-2012
crumb tenderness for the investigated cakes with 5 and 15 % topinambur flour. The cells of
the new sponge cakes with topinambur flour were small and equal, uniformly distributed in
the crumb, as at the same time they were thin-wall (Table 3 and Fig. 1) and juxtaposed but
discernible with the cells in the control sample.
Table 3 Sensory characteristics of the sponge sucrose-sweetened cakes
Sensory
characteristics1 Control with 5 % with 10 % with 15 % with 20 %
Shape 8.00 0.95 7.67 1.67 7.17 1.95 6.58 2.07 6.17 1.47
Colour 7.75 1.54 7.58 0.90 7.75 0.97 6.92 1.24 6.67 1.15
Cells size and
6.92 1.08 6.83 1.64 6.42 1,98 7.08 1.38 7.33 1.23
uniformity2
Odour 7.17 1.59 6.50 2.20 6.67 1.97 6.50 2.32 6.08 2.39
Sweetness 6.92 1.31 6.00 1.86 5.08 2.19 5.58 1.78 5.83 1.40
Aftertaste 3.33 3.14 4.00 3.19 3.67 2.67 3.92 2.43 3.92 2.47
Crumb tenderness 7.42 1.31 7.00 1.71 7.33 1.44 6.92 1.62 6.58 1.51
1
2
A scale from 0 to 9 was used to evaluate sensory characteristics. Nine is ideal for the third sensory characteristic
when the cells are small and equal in size
a) b) c) d) e)
Fig. 1 Photographs of cross sections of sucrose-sweetened sponge cakes: a) Without an additive of
topinambur flour (control cake-sample); b) With an additive of 5 % of topinambur flour; c) With an
additive of 10 % of topinambur flour; d) With an additive of 15 % of topinambur flour; e) With an
additive of 20 % of topinambur flour.
The colour of the sucrose-sweetened cakes and those containing 15 and 20 %

topinambur flour was evaluated by the sensor experts as significantly discernible from that
of the control sample as it is evident from Table 3. The control sample had a lightly yellow
colour, while the others due to the presence of topinambur flour had a brown surface and a
brown crumb with gray nuance. The odour of the cakes with topinambur flour was more
strongly expressed and more specific towards the sample odour, and was not perceived by
the sensor testers as unpleasant. For the sucrose-sweetened cakes and those with
topinambur flour a weaker expressed sweetness towards the sample taste was found. The
control sample had the smallest aftertaste.
Conclusions
1. The addition of topinambur flour in sucrose-sweetened sponge cakes improves their
physical characteristics. The investigated sponge cakes with an additive of topinambur flour
have a greater specific volume (with the exception of the cake containing 20 % topinambur
flour), a bigger porosity (with the exception of the cake containing 5 % topinambur flour),
and an improved stability of the crumb form in respect to those of the control sample.
MTFI-2012 217
2. The sponge cakes containing an additive of topinambur flour have good sensory
characteristics. The sensory analysis demonstrates that the structure is fine-porous in
allkinds of investigated sponge cakes. The properties of topinambur flour change the rest
sensory cakes characteristics as the odour becomes more specific, the sensation for
sweetness is weaker expressed, the colour of the surface and the crumb is brown, the shape
and the crumb tenderness are discernible, but close to those of the control sample.
3. The physical and sensory characteristics of the sucrose-sweetened sponge cakes and with
an additive of topinambur flour are juxtaposed with those of the control sample. On the
grounds of this we consider that newly prepared products have good qualitative
characteristics, and they are suitable as intermediate products in confectioneries designed
for rational and dietetic nutrition.
References
1. , ., , ., , ., , . 146200-72. -
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". www.topinambur.net
6. Cielik, E., Kope, A., Praznik, W. Healthly properties of Jerusalem artichoke flour (Helianthus
Tuberosus L.) // Electronic Journal of Polish Agricultural Universities, 2005, Vol. 8, Issue 2.
7. Gedrovica, I., Karklina, D. Characteristics of cakes enriched with Jerusalem artichoke powder //
Chemin Technologija, 2009, Nr. 3 (52), pp. 50-55.
8. Kays, S. J., Nottingham, S. F. Biology and Chemistry of Jerusalem Artichoke: Helianthus
Tuberosus L. // CRC Press, ISBN 1420044958, 9781420044959, 2007, pp. 478.
9. LaBell, F. Low-calorie tuber flour for pasta, baked goods // Food Processing, 1992, Nr. 53 (4), pp.
56-58.
10. Praznik, W., Cielik, E., Filipiak-Florkiewicz, A. Soluble dietary fibres in Jerusalem artichoke
powders: composition and application in bread // Nahrung/ Food, 2002, Vol. 46, Issue 3, pp. 151-157.
11. Yamazaki, H. Process for preparing flour from Jerusalem artichoke tubers // United States Patent
4871574, 1989.
PHYSICAL AND SENSORY CHARACTERISTICS OF SPONGE

CAKES CONTAINING AN ADDITIVE OF CACAO HUSKS
*Baeva Marianna, Gogova Tzvetana, Milkova-Tomova Iliana, Panchev Ivan,
Goranova Zhivka
*Baeva Marianna, mbaevadoctor@gmail.com
Abstract: The possibility of the use of cacao husks, which application is almost unknown in our
confectionary, is presented in this article. Three kinds of sucrose-sweetened sponge cakes made by a
partial substitution of wheat flour with milled cacao husks are proposed. The sponge cake batter
recipe composition is specified as the physical characteristics of the goods are determined. he
methods of descriptive sensory analysis are used for a comparative analysis of the new and the
control sucrose-sweetened sponge cake. The newly obtained bakers goods are characterized with
very good quality properties in comparison with those of the cake without cacao husks (the control
cake-sample). On the grounds of the received results it can be expected a potential consumer interest
in pastry food products enriched with vegetable biologically active components.Key words: sucrose-
sweetened sponge cake, cacao husks, physical characteristics, descriptive sensory analysis.
Introduction
The investigations in the recent years [3, 8] show that the low-energy and
biologically enriched foods are of great interest. One of the ways for the making-up of
healthy goods is the exclusion or the reducing of some calorie charged ingredients [7]. The
usage of alternative sweeteners, which can replace the sweet functions of sucrose, is one
possibility for the reducing of the energetic value of goods [3].
The enrichment of pastry food products with biologically components possessing
functional properties can be realized by inserting in their composition wheat germ, fully-
grained wheat and other flours, which are bearers of dietary fibre, minerals and vitamins [2,
8]. The making-up of pastry food products by including of poly-functional biologically
active additives in them requires these goods to have a quality commensurable with that of
the sweetened with sucrose products, and it is a question of present interest all over the
world. A new natural vegetable biologically active component is the cacao husks, which are
themselves vegetable waste from the processing of cacao grains [6, 10]. The cacao husks
are considered [5, 6, 9] as a valued source of dietary fibre, mineral elements on the basis of
potassium, magnesium, calcium, proteins with balanced amino acidic composition, and
polyphenolic compounds which manifest a strong antioxidant activity. Considering the
health benefits associated to the consumption of dietary fibre and polyphenols in the diet,
the presence of both bioactive components in cocoa bean husks could highlight the interest
of such a product as a potential ingredient for the functional food industry. It is proved [4]
that in cacao beans husks the quantity of dietary fibre varies from 38 % to 44 %, as the
mean insoluble fibre concentration is 64.5% of total fibre quantity. The dietary fibre have a
good water-holding capacity, as they determine the low-energy value of cacao husks. The
physico-chemical properties of this cocoa fibre make it a suitable product to be used in the
preparation of low calorie, high-fibre foods like chocolate cookies, chocolate cakes, dietetic
chocolate supplements, etc. where the colour and flavour of this cocoa fibre might be
MTFI-2012 219
advantageous [9]. A study [10] was made of the texture, composition, appearance, colour
and descriptive sensory analysis of low-fat chocolate muffins in which part of the oil
ingredient (25%, 50% and 75%) had been replaced by soluble cocoa fibre and full-fat (no
fat replacement) control sample to which cocoa powder had been added for comparison
purposes. The results indicate that soluble cocoa fibre is an encouraging option for
replacing oil in a chocolate muffin formulation. The main advantages were that adding
soluble cocoa fibre gave muffins higher moisture and a more tender and crumbly texture, as
they were more fragile than the control, and reduced the signs of hardening during storage.
Also, adding soluble cocoa fibre gave a fair amount of colour. However, there are points
that require improvement, such as the loss of height, perception of bitter taste and a certain
surface stickiness.
The objective of this article is the investigation of the physical and sensory
characteristics of sucrose-sweetened sponge cakes with and without an additive of cacao
beans husks.

Sponge cake preparation: The standard raw materials - wheat flour type 500,
granulated sugar, eggs, used in our investigations, are authorized by the Ministry of Health,
as one part of them was manufactured in Bulgaria, while the other was imported. The cacao
husks were vegetable waste from bio-cacao beans Hispaniola and were delivered by Gayo
Chocolate Ltd company, Plovdiv. The cacao husks were fine milled, and the contained
5.4 % moisture. A control sample of sucrose-sweetened with cake batter was included in
the studying. The mixture for the sucrose-sweetened sponge cake (batter-control) was
prepared following a traditional technology and formulation [1] as double mixing procedure
by partitioning whipping of whites and yolks of egg was used. Each sponge cakes batter
with a mass of 95 g and was poured out in metallic forms and baked in an electric oven
(Rahovetz - 02, Bulgaria) for 30 min at 180 oC. The sponge cakes were prepared in
laboratory conditions.
Physical characteristics of the batters and cakes: The specific gravity of the sponge
cake was calculated by dividing the weight of a standard cup of batter by the weight of an
equal volume of distilled water according to AACC Method 10-95 at batter temperature
(20.7 0.5 C). The physical characteristics of sponge cakes were measured two hours after
baking. The volume was determined by small uniform seed displacement method Method
AACC 10-05 2000 and the porosity according to the method of Yackoby (BDS 3412-79).
The porosity of sponge cake was defined as the ratio between the volume of the air-pockets
in the cake crumb and the volume of the crumb. The porosity determination was done using
a cylinder driller a device of Zhuravljov (BDS 3412-79). The specific volume was
expressed as the ratio between the sponge cake volume and its mass. The water-absorbing
capacity of the sponge cake was measured by the method of determination of biscuits
swelling according BDS 15221-81. For the determination of the sponge cake structure were
done photographs of cross sections of the half-cut cake. The indices of the structural and
mechanical properties of the sponge cake crumb such as shrinkage and springiness were
determined with automatic penetrometer (model DSD VEB Feinmess, Dresden, Germany).
The total moisture of the samples was determined after drying of the sample at 105 up to
the state of a constant mass according standard method (BDS 3412-79, BDS 5313-85).
Sensory characteristics: The descriptive test for quantitative sensory profiling was
used to establish the textural sensory characteristics (shape, color, cells size and uniformity,
220 MTFI-2012
odor, sweetness, aftertaste, crumb tenderness) of the sponge cakes, 6 hours after baking,
according Method of ISO 6564 and ISO 6658. A panel of twelve experienced degustatiors
was selected to guarantee the evaluation accuracy. The intensity of each sensory
characteristic was recorded on a ten-point linear scale after one hours orientation sessions
of the panelists where they specified terminology and anchor points on the scale. The coded
samples were shown simultaneously and evaluated in random order among panelists.
Mathematical and staistical methods: Depending on the type of the studied
characteristic from 3 to 13 repetitions of each measurement were done. For the valuation of
results was used a method with a level of statistical significance p 0.05.
The developed recipe composition of sponge cakes with an additive of cacao husks
was prepared by the replacement of wheat flour with grinded cacao husks in quantity 20 %,
35 % and 50 %. The recipe compositions of the control sample and the investigated cakes
containing an additive of cacao husks are presented in Table 1.
Table 1 Sponge cake batters formulations

Amount based on:
flour flour mix /wheat flour and flour of topinambur/
Ingredients weight, % weight, %
control with 20 % with 35 % with 50 %
sample cacao husks cacao husks cacao husks
Yolk of egg 43.23 43.23 43.23 43.23
White of egg 96.77 96.77 96.77 96.77
Refined granulated sugar 83.87 83.87 83.87 83.87
Wheat flour type 500 100.00 80.00 65.00 50.00
Cacao husks - 20.00 35.00 50.00
The stages of technology were kept because of their easy fulfillment and the
considerably small duration of the technological cycle. The sponge cakes containing cacao
husks were processed at constant regime of baking concurrent with that of the control
sample, which according to the technological instruction was baked for 30 min at 180 .
The most accurate evaluation of the merits of the suggested technology can be given
by juxtaposing the qualitative characteristics of cakes batter for the control batter-sample
and the three kinds of batter containing an additive of cacao husks, as also juxtaposing the
same characteristics of the baked sponge cakes. In this studying the sponge cakes batter
with cacao husks had a bigger specific gravity towards the same of the control batter-
sample (0.72 0.02) as it is shown in Table 2.
MTFI-2012 221
Table 2 Physical characteristics of the sponge sucrose-sweetened batters and cakes

Physical
characteristics1 Control with 20 % with 35 % with 50 %
sample cacao husks cacao husks cacao husks
Specific gravity (for
0.72 0.02 0.77 0.00 0.83 0.01 0.77 0.02
batter)2
Volume, cm3 177.00
244.40 4.93 214.00 8.94 163.00 8.37
10.95
Specific volume, 3.00 0.09 2.30 0.18 2.10 0.10
2.70 0.20
cm3/g
Porosity, % 68.85 3.34 61.47 3.29 63.69 1.63 64.42 1.99
Spinginess, PU3 32.96 2.55 25.80 4.92 21.80 2.39 22.90 0.96
Shrinkage, PU 86.10 2.19 67.60 8.29 61.80 4.72 68.60 2.16
Water-absorbing 327.00 314.60 309.00
280.00 8.66
capacity, % 17.05 15.03 24.98
Total moisture, % 31.49 0.36 28.30 0.33 27.81 0.26 23.24 0.31
1
2
The temperature of the batter is on the average 20.7 0.5 .
3
PU - Penetrometer Units.
A reverse relationship between the batter specific gravity and the sponge cakes
physical characteristics such as volume and porosity (Table 2) was established. For the
sponge cake-sample, which batter had a smaller specific gravity, a larger volume and bigger
porosity were determined. In this studying the volume of cake-sample (244.40 4.93 cm3)
was larger than this of cakes containing cacao husks, as the volume of the cake with 20 %
cacao husks (214.00 8.94 cm3) is the largest, while the cake with a higher quantity of
cacao husks (50 %) had the smallest volume (163.00 8.37 cm3). The data in Table 2 show
that the control sample had greater percentage retained moisture than cakes with cacao
husks, which lead to a difference in the indices for the structural and mechanical properties.
The sponge cake-sample had a higher shrinkage (86.10 PU) and spinginess (32.96 PU) than
the same for the cakes with cacao husks.
During our investigations was found that the control sample and the goods with
cacao husks had similar form with an exception for the cake with 50 % cacao husks. That
cake had the smallest height (Fig. 1), and its surface had visible cracks.
a) b) c) d)
Fig. 1. Photographs of cross sections of sucrose-sweetened sponge cakes: a) Without an additive of
cacao husks (control cake-sample); b) With an additive of 20 % of cacao husks; c) With an additive
of 35 % of cacao husks; d) With an additive of 50 % of cacao husks.
For the cake-sample it was found that its crust was softer and its crumb had a higher
spinginess in comparison with the cake containing cacao husks. The cake spinginess is a
222 MTFI-2012
surface response of its microstructure. The crumb pores cells of the cakes with cacao husks
had thicker walls, and they were larger and equal in size, which can be seen on Fig. 1. This
fact corresponded with the same index of its sensor profile represented in Fig. 2.
1 shape
9
8
7
7 tenderness 6 2 colour
5
4
3
2 control
1 with 20% cacao husks
0
with 35% cacao husks
6 aftertaste 3 cells with 50% cacao husks
5 sweetness 4 odour
Fig. 2. Sensory profiles of sucrose-sweetened sponge cakes (1 shape, 2 colour, 3 cells size and
uniformity, 4 odour, 5 sweetness, 6 aftertaste, 7 crumb tenderness)*
*A scale from 0 to 9 was used to evaluate sensory characteristics. Nine is ideal for the third sensory characteristic
when the cells are small and equal in size
As a result the spinginess of the cakes with cacao husks was smaller; their crumb
tenderness was also smaller, while their structure was stable at high loads, expressed by
lower shrinkage in respect to sponge cake-sample. The water-absorbing capacity of the
cakes with cacao husks was lower than that of the cake-sample (327.00 17.05 %), as it is
shown in Table 1. The cells of the sponge cake-sample were smaller and almost equal,
uniformly distributed in the crumb, and at the same with thinner walls (Fig. 1 and Fig. 2).
That was the reason this cake to have higher water-absorbing capacity in respect to the
other cakes.
The odour of the cakes with cacao husks was peculiar to this of natural chocolate,
and was perceived by the sensor evaluators as more pleasant than the odour of the cake-
sample. The cake-sample had a crust and crumb with more pronounced light-yellow colour
due to the presence of the dying components in the yolks of egg (especially carotenoids).
The colour of the crust and crumb of the cakes with cacao husks was from light-brown to
dark-brown depending on the percentage of the added cacao husks. The intensity of the
sweetness for all investigated sponge cakes is close, but when the concentration of the
cacao husks is greater a bitter aftertaste is read.
Conclusions
1. The sponge cakes containing an additive of cacao beans husks have good physical
properties. The spinginess of cakes with cacao husks is smaller, the crumb tenderness is
smaller, while the structure is stable at high loads expressed by a lower shrinkage in
comparison with the control cake-sample.
2. The difference in respect the porosity and specific volume between the control cake-
sample and the sponge cakes with cacao husks is minimal.
MTFI-2012 223
3. The control cake-sample and the cakes with cacao husks have approximately similar
form. The crumb pores of cakes with cacao husks in the investigated three kinds of cakes
are with thicker walls, larger and equal in size. The odour of the cakes with cacao husks is
perceived as more pleasant than the control cake-sample one. The brown colour of the
cakes with cacao husks is perceived well from the testers. The intensity of the sweetness for
all investigated sponge cakes is close, but when the concentration of the cacao husks is
greater a bitter aftertaste is read.
4. The physical and sensory characteristics of the sucrose-sweetened sponge cakes and with
an additive of cacao beans husks are juxtaposed with those of the control cake-sample. On
the grounds of this we consider that newly prepared sweetened sponge cakes containing
cacao beans husks are suitable as intermediate products in confectioneries designed for
rational and dietetic nutrition.
References
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4. Bonvehi, J. S., Beneria, M. A. Composition of dietary fiber in cocoa husk // Zeitschrift
fur Lebensmittel-Untersuchung Und-Forschung A-Food Research and Technology, 1998,
207 (2), pp. 105-109.
5. Bonvehi, J. S., Coll, F. V. Protein quality assessment in cocoa husk. Food Research
International, 1999, 32, pp 201-208.
6. Chung, B.Y., Iiyama, K., Han, K.W. Compositional characterization of cacao
(Theobroma cacao L.) hull // Agric. Chem. Biotechnol., 2003, 46, pp. 12-16.
7. Fiber Enriched, Sugar Reduced Fermented Bakery Products // Food Marketing &
Technology, 2007, June, p. 4 - 6.
8. Hamaker, B. R. Technology of Functional Cereal Products // Hardback ISBN
9781845691776, 2007, 568 pages.
9. Lecumberri, E., Mateos, R., Izquierdo, M., Ruprez, P., Goya, L., Bravo, L. Dietary fibre
composition, antioxidant capacity and physico-chemical properties of a fibre-rich product
from cocoa (Theobroma cacao L.) // Food Chemistry, 2007,104 (3), pp. 948-954.
10. Martnez-Cervera, S., Salvador, A., Muguerza, B., Moulay, L., Fiszman, S. M. Cocoa
fibre and its application as a fat replacer in chocolate muffins // LWT Food Science and
Technology, 2010, 44, pp. 729-736.
SONIC TREATMENT OF BEER WORT STABILIZED WITH

SILICAGEL
Balan Valeriu, *Graur Iulia, Balan George
*Graur Iulia, graur.iulia@yahoo.com
Abstract: This paper tackles the effect of ultrasound on the clarification and stabilization of beer
wort. It presents the physical-chemical parameters variation depending on dose and sonic treatment
time. It discusses turbidity, color stability after Esbach index and ammonium sulphate test. The paper
ends with conclusions and practical recommendations.
Key words: beer wort, sonic treatment, frequency, sonic intensity level, silicagel
1. Introduction
Ultrasound technologies [1] are widely applied in biochemical processes favoring ,
some of them, proteins distortion and hydrolysis, carbohydrates hydrolysis, amino acids
synthesis and producing changes in the alcohols, proteins, amino acids absorption bands,
some enzymes inactivation, some vitamins changes, facilitating vitamin C oxidation and D2
vitamin production, polymerization and esterification reactions, depending on the used
method. Favoring certain biotechnological processes such as: meat maturation, wine and
brandy maturation, biological active substances extraction at ambient temperatures, oxygen
extraction from beer to achieve superior colloidal stability, filtration and coagulation of
colloidal solutions, microorganisms destruction or suppressing some processes as:
fermentation for producing wine with low alcohol content, ultrasounds finds more and more
application areas. A great interest in this context presents processes involving the
application of ultrasounds in clarification and stabilization processes in the beer industry
[2]. Analyzing the procedures for applying ultrasounds to beer treatment to ensure its
colloidal stability, through air extraction or ensuring biological stability of beer using
ultrasounds, applications of ultrasounds treatment on wine (glue) and experiments
regarding the influence of dissolved gases in beer on the process of nitrogen substances
coagulation, might be considered that beer ultrasonic treatment combined with the use of
stabilizers and filtration materials, can lead to a decrease of substances quantity used for
processes without ultrasounds, following the effects on biological stability of beer. At the
same time treatment with ultrasound of organic technological liquids in cavitational regime
is not welcome due to the free radicals formation, which limits the use of ultrasounds in the
filtering process. A convenient solution can be the use of air-jet ultrasound generators for
clarification and stabilization processes in the beer industry. In this way the role of
cavitational bubbles will be achieved by working gas bubbles produced by air-jet generator.
This erases the need for cavitational regime [1, 2] or acoustic intensity and high energy
consumption.
MTFI-2012 225
2. The experimental installation and air-jet generator for sonic treatment of beer wort
Fig. 1. Experimental air-jet ultrasonic generator
To determine the sonic advantages of colloidal clarification and stabilization were

experimentally investigated the physico-chemical indicators of beer wort treated with air-
jet ultrasonic generator (fig.1 ) [3]:
We chose the emission regime with low intensity (Table 1) that cavitation does not
occur:
Tabel. 1. Emission parameters of experimental air-jet ultrasonic generator [3]

Supply pressure P, [Mpa] 0.15
Gas mass flow m a , [g/s] 1.35
3
Gas volume flow Qa , [m /h] 4.86
Operating frequency , [kHz] 24
Sound pressure level (acoustic intensity) L ,[dB] 120.0
Acoustic power Wa , [W] 12.6
The research of sonic treatment (with ultrasounds and simultaneous barbotage)

requires certain technical requirements for providing leadership and control of
technological processes that are in the hydropneumatic establishment of experimental
installation (Fig. 2).Installation [3] can use as an working agent to generate ultrasounds
compressed air or carbon dioxide following the technological needs. The air comes from
the compressor 1 1016 bar pressure, is stored in tank 2, which is designed to eliminate
pressure fluctuations generated by the compressor and ensure the desired flow and working
pressure during sonic treatment. To maintain pressure in the certain limits is used
electrical operated manometer 8, which automatically starts or stops the air compressor
electric motor. The tank can clear out regularly through valve V1, ensuring the condensate
removing. After opening valve 2, compressed air from the tank passes through pneumatic
reducer 3 where its pressure decreases to a level of 0.5 1.5 bar, necessary for the sonic
generator 7 performance. The precise adjustment of gas pressure at the generator entry is
made with needle valve adjustment V3. Generator working pressure control and generator
flow (air consumption) is made with high precision manometer 6.
226 MTFI-2012
Fig. 2. Experimental installation for sonic clarification and stabilization of beer and beer wort
1-compressor, 2-tank , 3-reducer, 4- CO2 gas bottle, 5-filter, 6-manometer, 7- air-jet ultrasound
generator, 8- electrical operated manometer,
9- manometer ,10- reactor (glass bottle) with working liquid, 11- suport. ,V3- control valve, V4-
bottle valve
3. Ultrasounds influence at stabilization with silicagel

In fig.3. are graphically presented turbidity values of beer wort samples [4] treated
with silicagel and ultrasounds.
From figure 3 is observed an increase of turbidity at the wort treated with ultrasound
compared to the untreated with ultrasound one. The same effect is found for the beer wort
treated with silicagel and ultrasounds even after 15 hours of preservation.
In figure 4 are graphically presented turbidity values of beer wort samples treated
with silicagel and ultrasounds.
From figure 4 is observed an increase of turbidity at the wort treated with ultrasound
compared to the untreated with ultrasound one. The
results are practically identical to those in figure 3.
In fig. 5 are graphically presented color values of beer wort samples treated with
silicagel and ultrasounds.
From figure 5 we see no sensitive changes of beer wort color treated with air-jet
ultrasound generator. Small differences of color between samples are due to measurement
errors.
In figure 6 are graphically presented Esbach index values of beer wort samples
treated with silicagel and ultrasounds after 15 hours of preservation. From figure 6 we see
no changes at the wort samples treated with ultrasound compared to the untreated with
ultrasound one, the control sample and in those treated with silicagel. However, treatment
with silicagel led to a considerable improvement in this index due to adsorption of protein
fractions from wort. In figure 7 are graphically presented test values of ammonium sulphate
of beer wort samples treated with silicagel and ultrasounds. From figure 7 is notice a values
MTFI-2012 227
decrease at ammonium sulphate test at beer wort samples treated with air-jet ultrasound
generator and doses of silicagel 50 and 100g/hl compared to samples untreated with
ultrasounds. This indicates a decrease in the quantities of precursor substances and an
increase of stabilizing effect of beer wort. At a higher dose of silicagel 150g/hl stabilization
effect disappears, observing even a negative effect, pH remained unchanged at 5.2 value,
indicating no effect of cavitation and also impossibility of formation free radicals in beer
wort [4].
1,5
Turbidity, extinction at 700 nm
0,5
0
o 6 15 hour
beer wort
beer wort with ultrasound
beer wort with 50 g/hl silicagel
beer wort with 50g/hl silicagel and ultrasound
beer wort with 100 g/hl silicagel
beer worth with 150 g/hl silicagel
beer worth with 150g/hl silicagel and ultrasound
Fig. 3. The turbidity of beer wort treated with silicagel and ultrasound with the acoustic intensity
level L = 120 dB and frequency of 24kHz., for 10 seconds with air
80
70
Turbidity, formazin units
60
50
40
30
20
10
0
o 6 15 hour
beer wort
beer wort with 50g/hl silicagel
Fig. 4. The turbidity of beer wort treated with silicagel and ultrasound with the acoustic intensity
228 MTFI-2012
15
Color EBC method
10
0
15 hour
beer wort
Fig. 5. Color of beer wort treated with silicagel and ultrasounds with the acoustic intensity level L =
120 dB and frequency of 24kHz., for 10 seconds with air.
50
40
Esbach index %
30
20
10
0
15 hour
beer wort
beer wort with50g/hl silicagel and ultrasound
Fig. 6. Esbach index of beer wort treated with silicagel and ultrasound with the acoustic intensity
MTFI-2012 229
1,4
with 2 ml of ammonium
Extinction at 480 nm, 1,2
1
sulphate
0,8
0,6
0,4
0,2
0
15 hour
beer wort beer wort with ultrasound
beer wort with 50 g/hl silicagel beer wort with 50g/hl silicagel and ultrasound
beer wort with 100g/hl silicagel beer wort with 100 g/hl silicagel and ultrasound
beer wort with 150g/hl silicagel beer wort with 150 g/hl silicagel and ultrasound
Fig. 7. Ammonium sulphate test of beer wort treated with silicagel and ultrasounds with sound
intensity level L = 120 dB and frequency of 24kHz., for 10 seconds with air
4. Conclusions and recommendations

At sonic treatment of beer wort stabilized with silicagel we can see a decrease in turbidity
at doses of 50 g / hl. Also the color does not change and neither Esbach index. In his turn at
ammonium sulphate test is observed a decrease of values at doses of 50 g / hl, confirming
increased stability. pH remained unchanged at 5.2 value, indicating no effect of cavitation
and also impossibility of formation free radicals in beer wort.
Most of stabilizing substances studied causes turbidity increasing except one substance
silicagel, which provides simultaneous stabilization and clarification. That is why presents
great interest a deeper understanding of the phenomenon, that can serve as targets for
further research. Also, the application of the process under industrial conditions [4, 5]
remains at technological choices and advantages this technology brings are: turbidity
reduction of 18 19%, increased stability approx. 20% and small doses of used substance
(50 g / hl) at a short time of processing (20 s / l beer wort for a generator unit).
Acknowledgements
The work of IULIA GRAUR was supported by Project SOP HRD - TOP
ACADEMIC 76822.
Bibliografie
1.Balan G.,Ciurea A., Balan V., Bordei M.,The Sonic Technologies, Quatrieme edition du Colloque
Francophone en Energie,Environnement, Economie et Thermodinamique COFRET'08, 11 13 June
2008, Nantes - France ,pag.20-29, ISBN 2.6905267.615
2.Balan V,. Graur I., Balan G., The sonic technology in the beer industry, The Annual Symposium of
the Institute of Solid Mechanics SISOM 2012 and Session of the Commission of Acoustics,
Bucharest, May 30-31, 2012.
3.Blan V., Blan G., The Gas Dynamic Generator for Intensification of Processes of Thermal
stabilization and Clarification in Brewing Industry, Modelling and Optimization in the Machines
Building Field, MOCM-9, Vol. 2, 2003 Technical Science Academy of Romania, Bacu, ISSN 1224-
7480, pag. 14-20.
4.Hopulele T., Blan V., Cercetri privind influena ultrasunetelor asupra limpezirii mustului de bere,
Lucrrile Simpozionului Internaional EURO-ALIMENT 2003, Galai, Romnia, pag. 233-236.
5.Hopulele T., Blan V.,Cercetri privind mbuntirea stabilitii berii prin folosirea ultrasunetelor
,Lucrrile Simpozionului Internaional EURO-ALIMENT 2003, Galai, Romnia, pag. 237-243.
THE ANALYZE OF MINERAL COMPOSITION IN THE GRAPES

AND WINES
Balanu Anatol, *Cohanovscaia Stella
*Cohanovscaia Stella, balanutaanatol@mail.md

Summary: The investigations on the mineral composition of the complex-resistant varieties of grape
varieties for example: White OF Suruceni, White of Onitskansky , Prime of Magaraci, Bianca and as
a control Aligote, which is of great value for determining the place of origin of grapes and wine.
Key words: grapes, must, organic acid content.
Introduction
Beginning in 1995, a land development Dubasari (p. Doybany), where he opened a
branch plant, built a modern winery in European type. Laid variety testing site and planted
80 varieties of grapes, which were brought from the Crimea, the Northern Caucasus,
Armenia, Georgia, Moldova, Bulgaria, and Hungary.
Today the area of vineyards than 920 hectares, Including 460 hectares of vineyards
and 460 hectares of young plantations. Vineyards here-elite, seedlings purchased from the
best kennels in Europe. Characteristics of soils were investigated for suitability for
vineyards, the absence of contamination by pesticides and other toxic impurities and
climatic conditions of the selected areas, and brandy production, and from 2005-2010 and
batches of wine.
Projects at the option of land for the plant resource base, developed in conjunction
with leading grapes, given trends in winemaking in recent years, aimed at preserving the
biological value and safety of alcoholic beverages in the pollution of the environment, as
well as the consistency of raw materials for production areas with controlled name of
origin. Characteristics of soils were investigated for suitability for grapes [5.9].

We used the device 103, produced in St. Petersburg Lumex firm.
". - electrophoresis method, a relatively new method
of separation and analyze. The separation method implemented in the capillaries and is
based on differences in the electrophoretic mobility of charged particles in water and in
non-aqueous buffer electrolytes.
Results
Recommended table grape varieties and specifications for testing in Doybanskoy
zone, Dubasari region. Along with the classic grape varieties were planted varieties of the
new generation - selection of advanced scientific research organizations and grape plants of
the CIS and the EU. These promising varieties for resistance to diseases, pests and frost.
They combine the best features of the classic grape varieties and comprehensive resilience.
The use of these types of treatments can reduce the number of vines, doses of drugs, which
produces alcohol biologically cleaner and safer. [1, 2, 6, and 8]. From 1999 to 2010 the
harvest of grapes from the technical test sites annually prepare wine materials, determine
MTFI-2012 231
their quality indicators and use in the intended direction of wine and distillates production,
and from 2005 and 2010 years batches wine [3,4].
On the basis of research on Variety Trial were identified as promising and
recommended for planting in industrial plantations of 20 varieties resistant to climatic
Doybanskoy zone, Dubasari region giving stable quality harvests. Grapes: Aligotet, White
of Suruceni, Bianca, White of Onicani, Prime of Magaraci, Ryton, and others - for the
production of brandy. Selected seedlings were planted on Doybanskih lands. [1,7-8]
Mineral content depends on the variety, soil - climatic conditions, degree of
maturity, processing of grapes, and is thus one of the indicators that characterize the place
of origin of grapes and wine.
Average data from 10 samples of the studied berry juice grapes harvest in 2002 and
2010 presented in table 1.
Table 1. The mineral composition of the studied must grapes.
Grapes must
Ion concentration
3 White of White of Prime of Bianca Aligote
mg/dm
Nr. Suruceni Onicani Magaraci
1 ammonium ions 49,0 60,0 65,0 72,0 93,8
2 potassium ions 843,0 615,0 630,0 1340 824
3 sodium ions 82,6 45,0 60,0 54,0 64,0
4 magnesium ions 84,0 56,0 80,0 121,6 58,0
5 calcium ions 110,0 100,0 200,0 208,0 190,0
6 chloride ions 20,0 25,0 43,4 27,5 27,6
7 sulphate ions 80,0 87,0 96,4 89,0 67,0
8 nitrate ions 0,5 0,6 0,8 - 3,4
9 fluoride ions 140,0 150,0 97,7 118,0 58,0
10 phosphate ions 5480,0 5002,0 4676,0 5392,0 4322,0
Table 2. The mineral composition of wine varieties under study
Cognac wine materials from grapes:
White of White of Prime of Bianca Aligote
Indicators
Suruceni Onicani Magaraci
Ion concentration <0,5 <0,5 <0,5 <0,5 <0,5
ammonium ions, mg/dm3
Ion concentration 481,0 443,0 334,0 430,0 300,0
potassium ions, mg/dm3
sodium ions, mg/dm3
magnesium ions, mg/dm3
calcium ions, mg/dm3 12,0 10,4 18,0 25,0 20,0
Ion concentration 58,5 88,5 79 94,0 60,0
chloride ions, mg/dm3
sulphate ions, mg/dm3 129 147,5 187 99,5 135,0
nitrate ions, mg/dm3
fluoride ions, mg/dm3
phosphate ions, mg/dm3
232 MTFI-2012
Conclusions
If we compare the mineral content of grape juice and wine, we can estimate the
following rule on the content of ions in the grape juice compared to ion content in wine
materials: ammonium ions - is reduced to trace amounts, potassium ions - is reduced by
1.5-2 times, the sodium ions - increased by 1.5-3.0 times, magnesium ions - at about the
same level of calcium ions - is reduced to 9.5 10 times, the chloride ions - increased in 2.0-
3.0 times, sulfate ions - increased by 1.5-2 times, nitrate ions - is reduced to trace amounts,
the fluoride ions - is reduced to trace amounts, phosphate - ions - is reduced by 5-7 times.
Decrease of content of most of the components in the mineral composition of wine
materials caused by precipitation of the elements in the form of salts of K, Ca, Mg and
other metals part minerals used yeast. This process depends on the used race yeast
fermentation conditions. The work on the ionic composition of the complex-resistant
varieties of grapes in the future will continue.
References
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2. .. . .
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3. -7.5.1 -3 .
4. RG 67-02934365-01-96. . .
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COMBINED ALCOHOLIC FERMENTATION OF GRAPE MUST

Balanu Anatol, *Scutaru Aliona, Copceanu Sergiu
*Scutaru Aliona, balanutaanatol@mail.md
Abstract: this article presents results about combined alcoholic fermentation of grape must.
Key words: cell, biomass, yeasts, fermentation, biotechnology.
Introduction
In the last years, an emphasis on agro-food industry especially in wine, it is using
immobilized microorganisms. These organisms have the advantage that they can be easily
inserted and removed from wine or wine after total or partial biotransformation of
substrates [1, 2, 3, 4, and 5].
One of the techniques currently used for immobilization of microorganisms is the
inclusion or encapsulation, this method is the introduction of microorganisms in a rigid
polymer matrix without flow cell holder [6, 7, and 8].
Fermentation process stops or slow fermentation processes are among the key issues
that may meet during winemaking, and are often caused by a total or partial block
consumption of sugar by yeasts to produce ethanol [9, 10, 11, 12, and 13].
From the beginning, since it is used in wine, it was selected yeasts of the genus
Saccharomyces preferred ellipsoideus. Operation for elliptic yeasts was and is justified by
the fact that they compared with wild yeasts have enough alcohol power high
concentrations of sulfur dioxide supports relatively high, giving a high yield in alcohol,
possession quickly put environment and lead always to achieve a wine fair and healthy [14,
15, 16, 17, and 18].
Yeast responsible for alcoholic fermentation, in addition to sugar conversion,
production and partial decomposition of malic acid in non acid products. This degradation,
independent of malo-lactic fermentation, 15-25% of the initial amount of malic acid is
converted into alcohol and carbon dioxide [19, 20].
The research was carried out alcoholic fermentation with immobilized yeast;
obtaining pure yeast is a biomass that can be used in various industries: food, cosmetic,
medicine, pharmaceutics [21].
The aim of this research is to achieve a pure yeast biomass in polyethylene tube after
completion of the alcoholic fermentation.

As research objects were accepted Sauvignon musts with different selected yeast
from import, and of course membrane filter of 0,6 m pore diameter and made tubes on
which they were immobilized yeasts.
Alcoholic fermentation went with and without oxygen dosage. Dosed oxygen which
had a positive influence on biomass accumulation. Fermentation was monitored daily, as
determined by refract meter thus -1 sugars remaining in the environment that were to
be converted into alcohol. After, completion of alcoholic fermentation with yeast
immobilized tubes were then dried and subjected to dialysis prompting and measuring, it
234 MTFI-2012
was determinate exact t formed pure yeast biomass. Finally, the stage described above was
established scheme then we get pure yeast biomass.
For determination of physical and chemical indexes of obtained wine were used
analytical methods appropriate standard and recommended by the OIV.
Results
Following research found yeast biomass accumulation in polyethylene tube after the
process of alcoholic fermentation. As samples were taken from the Sauvignon grape.
Fermentation took place in three bottles of 5 liters each temperature for 17 ... 18 0 C.
For fermentation in each bottle (figure 1) was introduced each polyethylene tube
1.25 g each selected yeast imported (Oenoferm Freddo, Sihai Activhefe 10 and LittoLevure
Sauvignon). Before being introduced, tubes were activated yeast in warm temperature of
37C mash for 15 to 20 min.
Fig. 1. Scheme of fermentation installation using immobilized yeast: 1 - fermentation tank, 2 -

perforated polyethylene tube, 3 - diameter membrane filter pores of 0,6 m, 4 - must; 5 - selected
yeasts.
Daily was conducted of monitoring fermentation process, determines the amount of

sugar that were to be fermented. The fermentation process is represented graphically in
figure 2 (a, b, c).
MTFI-2012 235
a) b) c)
Fig. 2. Fermentation chart of sample 1 (a), sample 2 (b) and sample 3 (c)
We can see, from the figure 2, that the alcoholic fermentation is in normal regime. It
sees a slight decrease in sugar in the first 3 to 4 days, because occurs yeast multiplication.
Starting with day 4-5, yeasts were most intense activity and transforms large quantities of
sugars into alcohol and CO2. Towards, the end, because alcohol is formed in the
environment, the power decreases gradually fermenting yeasts metabolize quantities
increasingly smaller sugars. Yeasts are growing increasingly more difficult and some cells
die.
To obtain pure yeast biomass were several stages: packing, weighing yeast, activate
yeast, weighing tube, alcoholic fermentation, dialysis, drying and scales.
Following the general scheme for obtaining pure yeast biomass following results
was shown in table 1.
Table 1. Biomass accumulation in process of alcoholic fermentation

Weight of tube Weight of tube after
Accumulated
Nr. before Yeast mass, g fermentation, dialysis
biomass, g
fermentation, g and drying, g
1. 41,61 1,25 Oenoferm Freddo 43,30 0,44
2. 42,51 1,25 Siha Activhefe 10 45,10 1,34
3. 42,49 1,25 LittoLevure Sauv. 46,12 2,38
From the table 1, it is observed that the use of yeasts in the fermentation process
LittoLevure Sauvignon accumulated biomass is highest, so the experience of the alcoholic
fermentation was carried out by dosing O2 have used the same yeast.
In the obtained wine samples were determined physical-chemical indices (alcohol
concentration and titratable acidity). The results are presented in the table 2.
Table 2. Physical-chemical indices of obtained wines

Physical-chemical indices
Nr.
Alcohol, % vol. Titrable acidity, g/L
1. 13,8 9,3
2. 9,5 6,5
3. 13,4 6,6
236 MTFI-2012
We can conclude, from the table that alcoholic fermentation went all the way
through adding selected yeasts environment. We can deduce from this an alcohol
concentration measured.
The second experience consisted of dosing fermentation with yeast oxygen tube
(figure 3).
Fig. 3. Diagram of fermentation with O2 dosing: 1 - fermentation tank, 2 - perforated polyethylene

tube, 3 - membrane filter with a pore diameter of 0.6 m, 4 - must; 5 - selected yeasts, 6 - sterile; 7 -
polyethylene hose, 8 - pump oxygen.
It was determined daily average remaining sugars as with in the previous

experiment. Fermentation process is represented graphically in figure 4.
Fig. 4. Graph of fermentation sample with oxygen dosing (initial sugar = 184 g / dm3)
We can see from the chart 4 a sudden drop in sugar, this debt is rapid multiplication
of yeasts from the early days. An important part of their multiplication which had been
dosed oxygen inside the tube with yeast. As in table grape sugars are consumed,
multiplying yeast fermentation ceases and so well.
In the table 3 is the accumulated biomass for alcoholic fermentation of a dose.
MTFI-2012 237
Table 3. Biomass accumulation

Weight of tube Weight of tube after
Accumulated
Nr. before Yeast mass, g fermentation, dialysis
biomass, g
fermentation, g and drying, g
0,25 LittoLevure
1. 34,94 36,77 1,58
Sauv.
Presence of oxygen in the alcoholic fermentation had a big influence on biomass

accumulated.
Yeasts need oxygen to multiply and turn, so fermentation took place in the presence
of more intense and accumulated biomass is much higher than in its absence.
Table 4. Physical-chemical indices

Physical-chemical indices
Nr.
Alcohol, % vol. Titrable acidity, g/L
1. 7,7 8,6
Alcoholic strength obtained is lower than for non-use of oxygen dispenser.

This is because when oxygen while fermentation assay was carried out and the
breathing, and some of the sugars present in wine was consumed in breathing.
Conclusions
Cell immobilization has become an important practice in biotechnology recent years
leading to increased performance and economy fermentative processes.
Using fixed and fixed in wine microorganisms are highly appreciated worldwide and
therefore to increase performance wine industry in Moldova have been researching for
pure yeast biomass growth.
The process of alcoholic fermentation with yeast immobilized allows pure yeast
biomass accumulation.
A stately yeast biomass was obtained when carrying out alcoholic fermentation oxygen
dosing.
This study has allowed the development of a scheme for obtaining pure yeast biomass.
Yeast biomass has gained wide use: food, cosmetic, medicine, pharmaceuticals.
References
1. Anghel, I., Toma, M., Voica, C., Cojocaru, I. Biologia i tehnologia drojdiilor. Vol. I,
Bucureti: Ed. Tehnic, 1989.
2. Bertuccioli, M., Rosi, I., Costamagna, L. Recent progress in the use of immobilized
yeats on wine fermentation, in Proceedings of the Second International Cool Climate
and Oenology Symposium, New Zealand Society for Viticulture and Oenology,
Auckland, New Zealand, 1988.
3. Busova, K., Magyar, I., Janky, F. Effect of immobilized yeasts on the quality of bottle-
fermented sparkling wine, Acta Alimentaria, 1994.
4. Clemansa, T. Microbiologie alimentar. Bucureti: Agir, 2004. 296 p.
238 MTFI-2012
5. Coulon, P., Duteurtre, B., Charpentier, M., Parenthoen, A. Nouvelles perspectives dans
la methode champenoise: Utilisation de levures incluses lors du tirage. Le Vigneron
Champenois, 1983.
6. Dey, P. M. & Harborne, J. B. Methods in plant biochemistry. Carbohydr. Academic
Press, 1993. vol. 2. 529 p.
7. Duteurtre, B., Charpentier, P., Ors, P., Hennequin, D. Les levures incluses pour la
prise de mousse: historique et fabrication des billes, Conferences de lAssociation des
Techniciens Superieurs en Viticulture et Oenologie, 1990.
8. Duteurtre, B., Charpentier, P., Ors, P., Hennequin, D. The use of immobilized yeast in
the champagne making process. Agro Food Industry Hi-Tech, 1992.
9. Gaina, B. Biotehnologii ecologice viti vinicole. Monografie. Chiinu, 2007. 264
10. Gomez A., et al. Slt2 and Rim101 Contribute independently to the correct assembly of
the chitin ring at the budding yeast neck in S. cerevisiae. In: Eukar. Cell, 2009, vol.
8(9).
11. Hatman, M., Ulea, E. Microbiologie Curs. Universitatea Agronomic Iai Centrul
de multiplicare. Iai, 1993.
12. Jallerat, E. Un proges important pour le champagne et les vins de methode
traditionnelle, Les Nouvelles Techniques de Tirage, Association des Techniques
Superieurs en Viticulture et Oenologie. Epernay, 1990.
13. Jirku, V., Masak, J., Cejkova, A. Yeast cell attachment: A tool modulating wall
composition and resistance to 5bromo-6azauracil. In: Enz. and Microb. Technol., 2000.
14. Klis F. M., et al. Dynamics of cell wall structure in S. cerevisiae. In: FEMS Microbiol.
Rev., 2002, vol. 26.
15. Les nouvelles techniques de tirage. 3eme Conference de lAssociation des Techniciens
Superieurs en Viticulture et Oenologie, 1990.
16. Lesage, G., Bussey, H. Cell Wall Assembly in S. cerevisiae. In: Microbiol. and Mol.
Biol. Rev., 2006
17. Mustea, G., Gherciu, L., Bca, V. Enochimie. Metode volumetrice de analiz:
indicaii metodice pentru efectuarea lucrrilor de laborator. Chiinu: U.T.M, 2006. 56
p.
18. Popa, A.I., Teodorescu, t. C. Microbiologia vinului. Bucureti: Ceres, 1990. 298 p.
19. Ribereau-Gayon, P. i colab. Handbook of Enology: The Microbiology of Wine and
Vinifications, Vol. 1. British Library Catalogue, 2006.
20. 20. Ribereau-Gayon, P. i colab. Handbook of Enology: The Chemsitry of Wine,
Stabilization and Treatments, Vol. 2. British Library Catalogue, 2006.
21. 21. Srghi, C., Zironi, R. Aspecte inovative ale enologiei moderne. Chiinu: Sigma,
1994. 261
OPTIMIZATION OF THE RECIPE AND DETERMINE THE PRICE

OF THE PROPHYLACTIC NECTAR USING FUZZY SETS
*1Baychenko L.A., 2Baychenko A.A, 2Aret V.A.
1
National Research University of Information Technologies, Mechanics and Optics Saint-
Petersburg, Russia
2
Institute of Refrigeration and Biotechnologies
*Baychenko L.A., larabaychenko@yandex.ru
Abstract: The article shows how to use the theory of fuzzy sets for the optimization of the
prophylactic nectar recipe and determine the nectar price.
Keywords: nectar, optimization, price, fuzzy sets.
Proactive fruits and berries nectar, "Vitanekt", as shown by medical and biological
research [1], is useful for people who come into contact with phenol and aniline, but
because of the need to consume this product on a regular basis, for example, workers of
metallurgical plants, it is important to make the product attractive to taste and price. Known
methods of organoleptic evaluation by experts from the mathematical point of view leads to
the concepts of fuzzy set theory [2]. As a result of organoleptic evaluation of prophylactic
nectar "Vitanekt" by tasters It was obtained three estimates of the matrix of the form.
Table 1. The table shows the three pairs of fuzzy sets, which take some of the informative value of
relative content of components 1 and 2 in the nectar Vitanekt and its price
Designation of the Indicators Arithmetic mean values of indicators
matrix
1 - matrix The content mg/100 g,
g
20 21.4 23 25 27.2 28.6 30
ingredient 1 Mean estimates of 0.12 0.32 0.68 0.88 0.82 0.38 0.06
experts
2 - matrix
The content mg/100 g,
b
10 11.7 13.4 15 16.7 18.4 20
ingredient 2 Mean estimates of 0 0.33 0.65 1 0.63 0.32 0

experts
3 - matrix price Price of nectar rub/100 3.5
g, h
4 5 6 10 20 30
Mean estimates of 1 1 1 1 0.64 0.35 0

experts
Experts opinions were the extent of accessories: a tasty -1, -0.8 almost tasty, not very tasty -
0.3, and tasteless - 0, and -1 is cheap, very cheap - 0.8, a little expensive - 0.3, is too
expensive 0. As the are five experts, their estimates differ, and the table already given
expectations of expert evaluations. We apply the matrix estimates 1 of the membership
function in the form of a normal distribution and the program Mathcad 14. In the notation
of the program: where g - the content of an ingredient in table number 1,

g ( g , A1, B1). exp A1 B1 g 2
. (1)
where: A1 - the statistical variance of row g in table number 1, B1 - the arithmetic mean of
row g in table number 1.
240 MTFI-2012
The calculation gave a value of 25,029 = B1, A1 = 0.083. Figure 1 shows that the
broken line a solid line that passes through the experimental points are well approximated
by a membership function as a normal distribution (dotted line).
Fig. 1. A comparison of membership functions g ( g , A1, B1) and fuzzy set of

points 1 from the table number 1.
Fig. 2. A comparison of membership functions

b(b, A2, B2) and fuzzy set of points
2
from the table number 1. A2 = 0.09, R2 = 15.03
According to the table number 1 evident that for a fuzzy set, you can not construct a simple
membership function, as for the previous two. Not stopping at the intermediate operations,
we present the form of the function (3) supplies for the second set in the notation of
Mathcad 14 and the graph of this function in Figure 2:
hh, A3, B3 if h 12,6, h0h, A3, B3 (2)
where h - the price in the table number 1,

A3 - the statistical variance of the right side of the table row number 1 h,
B3 - arithmetic mean of the right side of the h in table number
MTFI-2012 241
1.
Figure 3. A comparison of membership functions

h(h, A3, B3) and fuzzy set of points 3
from the table number 1. A3 = 0.011, B3 = 11.21
In order to find the intersection of three optimization of membership functions as a function

of three variables:
g ( g , A1, B1)
(3)
gbh( g , b, h) min b(b, A2, B 2)
hh, A3, B3

Write a program to calculate with Matkade. The program includes the value of G0 -
is the maximum value of the function (3). In the end we get a three-dimensional
membership function, where G1 = 25, and G2 = 15 - the best quantity of ingredients in
terms of of experts, and G3 = 3,5 the best price.
This result is seemingly predictable it is natural that experts believe the best price
minimum -3.5 rub. But what's important - the third schedule of supplies (Figure 3) shows
that even at the price the of 6.5 consumer is inclined to buy the nectar and at 12 rubles and
higher number of applicants drops, what should be considered when building a sales plan,
marketing. The other elements of the vector from the position of the biotechnology
assessment formulas are important. The example shows that the theory of fuzzy sets allows
optimization of factors entirely different nature, using the same expert in one of the
simultaneous session.
References
1. Kolodyaznaya V.S., Ba chenko L.A. Retseptury i tekhnologiya plodovo-yagodnykh
nektarov, obogashchennykh biologicheski aktivnymi veshchestvami dlya profilaktiki
vrednogo vozdye stviya fenola i anilina na organizm cheloveka. Izvestiya Sankt-
Peterburgskogo gosudarstvennogo agrarnogo universiteta.- 25 - 2011.- S.24-31.
2. Zade L. Ponyatie lingvistichesko peremenno i yee primenenie k prinyatiyu
priblizhennykh resheni . M.: Mir, 1976. s. 165
NUTRITION LABELING AND CLAIMS: CONCERNS AND

CHALLENGES
*1Brc Adriana, 2Gaceu Liviu, 1Paladi Daniela
1
2
Transilvania University of Brasov Brasov, Romania
*Brc Adriana, birca_adriana@yahoo.com
Abstract: A EU Regulation No.1924/2006 on nutrition and health claims established the first fully
harmonized regime on the use of nutrition and health claims made on foods in the European Union..
The Regulation will apply to any health and nutrition claims made on food or drink products
produced for human consumption to be sold in the EU/ Member States market. In this paper we
explore some of the issues surrounding nutrition and health claims, looking at some examples from
around Europe and also the EU legislation to harmonise claims across member states.
Keywords: nutrition and health claims, labelling legislation, nutrient content claims
Introduction
In January 2007, Regulation 1924/2006 on nutrition and health claims made on
foods, was published. This regulation is the first piece of scientific legislation to deal with
nutrition and health claims and aims to provide a higher level of consumer protection as
well as harmonize legislation across the EU to facilitate intra-Community trade.
The Regulation requires the European Commission to establish nutrient profiles as
criteria that foods must meet to bear claims. Its aims are:
To ensure a high level of consumer protection by guarding against
unsubstantiated, exaggerated or untruthful claims about foodstuffs. With the new
legislation, consumers can rely on clear and accurate information on food labels, enabling
them to be properly informed on the food they choose.
To harmonize legislation across the EU by providing food producers and
manufacturers with clear, harmonized rules that will enable fair competition to help protect
innovation in the food industry, by ensuring that manufacturers make genuine health and
nutrition claims and are not competing with false or inaccurate claims.
The Regulation will apply to any health and nutrition claims made on food or drink
products produced for human consumption to be sold in the EU/ Member States market,
including all commercial communications, generic advertising and promotional campaigns. It
is also applicable to foodstuffs for particular nutritional uses and supplements.
A nutrition claim is a statement that either declares or implies that a food contains a
particular nutrient. This type of claim can go further and highlight whether the amount of a
given nutrient in the food is high or low. Within the European Union (EU), a regulation on
nutrition and health claims came into force in 2007 (1924/2006/EC). This specifies the
conditions under which a nutrition claim can be made and in 2010 a list of approved health
claims for use on foods will be published. Until this time those wishing to make a claim
must submit this to the EC.
In this paper we explore some of the issues surrounding nutrition and health claims,
looking at some examples from around Europe and also the EU legislation to harmonise
claims across member states.
MTFI-2012 243
1. Nutrition claims
Nutrition claims refer to any statement, other than nutrition labelling declarations,
which declares or implies that a food contains, or has a high or low amount, of one or more
nutrients. Reference values for selected vitamins and minerals are increasingly used on food
labels and it is comparison with these reference values which determines whether a food is
a source or rich in a particular nutrient. In this context, they are described as
Recommended Daily Allowances (RDAs) and the quantities to which they refer are often
different from the dietary reference values used in individual member states. The table
below outlines the criteria for micronutrient claims as outlined in the annex to the
regulation.
Nutrition claims refer to any statement, other than nutrition labelling declarations,
which declares or implies that a food contains, or has a high or low amount, of one or more
nutrients. Reference values for selected vitamins and minerals are increasingly used on food
labels and it is comparison with these reference values which determines whether a food is
a source or rich in a particular nutrient. In this context, they are described as
Recommended Daily Allowances (RDAs) and the quantities to which they refer are often
different from the dietary reference values used in individual member states. The table
below outlines the criteria for micronutrient claims as outline (tab.1).
Table 1. Criteria for Micronutrient Claims

Nutrient RDA* Source Rich source Label declarations
(sixth RDA) (half RDA) (min amount per
(min amount (min amount 100g or 100ml)**
per daily per daily
serving) serving)
Vitamin A 800mcg 133mcg 400mcg 120mcg
Vitamin D 5mcg 0.83mcg 2.5mcg 0.75mcg
Vitamin E 10mg 1.7mg 5mg 1.5mg
Vitamin C 60mg 10mg 30mg 9mg
Thiamin 1.4mg 0.23mg 0.7mg 0.21mg
Riboflavin 1.6mg 0.27mg 0.8mg 0.24mg
Niacin 18mg 3mg 9mg 2.7mg
Vitamin B 2mg 0.3mg 1mg 0.3mg
6
Folic acid 200mcg 33.3mcg 100mcg 30mcg
Vitamin B 1mcg 0.16mcg 0.5mcg 0.15mcg
12
Biotin 0.15mg 0.025mg 0.075mg 0.023
Pantothenic acid 6mg 1mg 3mg 0.9mg
Calcium 800mg 133mg 400mg 120mg
Phosphorus 800mg 133mg 400mg 120mg
Iron 14mg 3mg 7mg 2.1mg
Magnesium 300mg 50mg 150mg 45mg
Zinc 15mg 2.5mg 7.5mg 2.25mg
Iodine 150mcg 25mcg 75mcg 22.5mcg
* RDA figures defined within EU labelling legislation may vary from the dietary reference values used in
individual member states.
** Minimum levels apply as a rule although exceptions are generally considered to be situations where the single
serving differs significantly from 100g.
244 MTFI-2012
Food manufacturers often like to make reference to the relative amount of a nutrient,
outside the declarations made within the nutrient panel on the food packaging. This is also
considered to be a form of nutrient claim. Before the regulation on nutrition and health
claims was published, the various Member States used different criteria to categorise a food
as high or low in some nutrient. The table below shows the criteria used by food
manufacturers (tab.2).
Table 2. Previous EU Member States Guidelines on Nutrient Content Claims

Nutrient Low No added Free
Fat < 3g/100g or 100ml < 0.15g/100g or
100ml
Saturates < 1.5g/100g and should not make up < 0.1g/100g or 100ml
more than 10% total energy of the
product
Sugars < 5g/100g or No sugars or foods < 0.2g/100g or 100ml

100ml composed mainly of
sugar added to the
food.
Salt/Sodium < 40mg Na/100g No salt or sodium < 5mg Na/100g or
or 100ml added to food or its 100ml
ingredients.
Fibre Either 3g/100g or > 25% more than a Either > 6g per 100g
at least 3g in the similar food for or at least 6g in the
amount of food which no claim is amount of food likely
likely to be eaten made. to be eaten each day.
each day.
Additionally, there are international guidelines relating to nutrient claims. The

Codex Alimentarius Commission was created in 1963 by the Food and Agricultural
Organization (FAO) and World Health Organization (WHO) to develop food standards,
guidelines and related texts such as codes of practice under the Joint FAO/WHO Food
Standards Programme. The Codex committee on food labelling proposed draft regulations
for nutrition claims in 2001. The purpose of the Codex guidelines is to ensure that nutrition
labelling is effective in providing the consumer with information about a food so that a wise
choice of food can be made; conveying information on the nutrient content of a food on the
label; encouraging the use of sound nutrition principles in the formulation of foods which
would benefit public health; and providing an opportunity to include supplementary
nutrition information on the label. It is essential that nutrition labelling does not describe a
product or present information about it which is in any way false, misleading, deceptive or
insignificant in any manner. It is a requirement of the Codex guidelines that if a nutritional
claim is made that there is adequate supporting nutrition labelling. The table below outlines
the conditions (as described by Codex) which must be met for a manufacturer to make
claims about the nutrient content of a particular food (tab.3).
MTFI-2012 245
Table 3. Codex Alimentarius Criteria

Nutrient Claim Conditions not more than
Energy Low 40kcal per 100g (solid) OR 20kcal per 100ml (liquid)
Free 4kcal per 100ml (liquid)
Fat Low 3g per 100g (solids) OR 1.5g per 100ml (liquids)
Free 0.5g per 100g (solids) or 100ml (liquids)
Saturated fat Low 1.5g per 100g (solids) OR 0.75g per 100ml (liquids)
Free AND 10% energy.
0.1g per 100g (solids) or 100ml (liquids)
Sugars Free 0.5g per 100g (solids) or 100ml (liquids)
Sodium Low 0.12g per 100g
Very low 0.04g per 100g
Free 0.005g per 100g
Conditions not less than.
Protein Source 10% DRV per 100g (solid) OR 5% DRV per 100ml
High (liquid)
OR 5% DRV per serving OR 10% DRV per 100kcal
2 times the value for a source
Vitamins and Source 15% DRV per 100g (solid) OR 7.5% DRV per 100ml
minerals (liquid)
High OR 5% DRV per serving OR 15% DRV per 100kcal
2 times the value for a source
For EU Member States these content claims are now defined by the annex to the
nutrition and health claims regulation (tab. 4).
Table 4. Nutrition claims and conditions applying to them

Nutrition claim Conditions applying to nutrition claim
Low energy Product contains no more than 40 kcal (170 kJ)/100 g for solids or more than
20 kcal (80 kJ)/100 ml for liquids; for table top sweeteners limit of 4 kcal (17
KJ)/portion, with equivalent sweetening properties to 6 g of sucrose (approx.
1 teaspoon of sucrose).
Energy-reduced Energy value is reduced by at least 30%, with an indication of the
characteristic(s) which make(s) the food reduced in its total energy value.
Energy-free Product does not contain more than 4 kcal (17 kJ)/100 ml; for table-top
sweeteners limit of 0.4 kcal (1.7 kJ)/portion, with equivalent sweetening
properties to 6 g of sucrose (approx. 1 teaspoon of sucrose).
Low fat Product contains no more than 3 g of fat per 100 g for solids or 1.5 g of fat per
100 ml for liquids (1.8 g of fat per 100 ml for semi-skimmed milk).
Fat-free Product contains no more than 0.5 g of fat per 100 g or 100 ml; claims
expressed as X % fat-free shall be prohibited.
Low saturated fat The sum of saturated fatty acids and trans-fatty acids in the product does not
exceed 1.5 g per 100 g for solids or 0.75 g/100 ml for liquids and in either
case the sum of saturated fatty acids and trans-fatty acids must not provide
more than 10% of energy.
Saturated fat-free Sum of saturated fat and trans-fatty acids does not exceed 0.1 g of saturated
fat per 100 g or 100 ml.
Low sugars Product contains no more than 5 g of sugars per 100 g for solids or 2.5 g of
sugars per 100 ml for liquids.
Sugars-free Product contains no more than 0.5 g of sugars per 100 g or 100 ml.
246 MTFI-2012
Continue Table 4.
With no added Product does not contain any added mono- or disaccharides or any other food
sugars used for its sweetening properties; if sugars are naturally present in the food,
the following indication should also appear on the label: CONTAINS
NATURALLY OCCURING SUGARS
Low sodium/salt Product contains no more than 0.12 g of sodium, or the equivalent value for
salt, per 100 g or per 100 ml; for waters, other than natural mineral waters
falling within the scope of Directive 80/777/EEC, this value should not
exceed 2 mg of sodium per 100 ml.
Very low Product contains no more than 0.04 g of sodium, or the equivalent value for
sodium/salt salt, per 100 g or per 100 ml; this claim shall not be used for natural mineral
waters and other waters.
Sodium-free or Product contains no more than 0.005 g of sodium, or the equivalent value for
salt-free salt, per 100 g.
Source of fibre Product contains at least 3 g of fibre per 100 g or at least 1.5 g of fibre per 100
kcal.
High fibre Product contains at least 6 g of fibre per 100 g or at least 3 g of fibre per 100
kcal.
Source of protein At least 12% of the energy value of the food is provided by protein.
High protein At least 20% of the energy value of the food is provided by protein.
Source of [name Product contains at least a significant amount as defined in the Annex to
of vitamin/s] Directive 90/496/EEC or an amount provided for by derogations granted
and/or [name of according to Article 6 of Regulation (EC) No 1925/2006 of the European
mineral/s] Parliament and of the Council of 20 December 2006 on the addition of
vitamins and minerals and of certain other substances to foods.
High [name of Product contains at least twice the value of source of [name of vitamin/s]
vitamin/s] and/or and/or [name of mineral/s]
[name of
mineral/s]
Contains [name A claim that a food contains a nutrient or another substance, for which
of the nutrient or specific conditions are not laid down in the Regulation, or any claim likely to
substance] have the same meaning for the consumer, may only be made where the
product complies with all the applicable provisions of this Regulation, and in
particular Article 5. For vitamins and minerals the conditions of the claim
source of shall apply.
Increased [name A claim stating that the content in one or more nutrients, other than vitamins
of the nutrient] and minerals, has been increased, and any claim likely to have the same
meaning for the consumer, may only be made where the product meets the
conditions for the claim source of and the increase in content is at least 30%
compared to a similar product.
Reduced [name Reduction in content is at least 30 % compared to a similar product, except for
of the nutrient] micronutrients, where a 10 % difference in the reference values as set in
Directive 90/496/EEC shall be acceptable, and for sodium, or the equivalent
value for salt, where a 25 % difference shall be acceptable.
Light/lite A claim stating that a product is light or lite, and any claim likely to have
the same meaning for the consumer, shall follow the same conditions as those
set for the term reduced; the claim shall also be accompanied by an
indication of the characteristic(s) which make(s) the food light or lite.
Naturally/natural Where a food naturally meets the condition(s) laid down here for the use of a
nutritional claim, the term naturally/natural may be used as a prefix to the claim.
MTFI-2012 247
For a food to be labelled a source of omega 3 fatty acids, they recommend that the
food must contain more than 15% of the Recommended Nutritional Intake (with this set at
2g/day for an adult male) of the omega 3 fatty acids concerned per 100g or 100ml or
100kcal. The food must contain more than 30% of the Recommended Nutritional Intake for
an adult male of the omega 3 fatty acids concerned per 100g or 100ml or 100kcal to be
labelled high in omega 3 fatty acids.
2. Healh claims
Nutrient profiling refers to Article 4 of Regulation 1924/2006 on nutrition and health

claims, which indicates the EC must establish specific nutrient profiles (i.e., conditions
regarding the nutrient content of foods), that foods or certain categories of foods must
respect in order to bear nutrition and health claims. Nutrient profiling has been used for
different purposes, e.g.: for nutritional classification of foods, product development
purposes, or for the regulation of claims. Reviews of existing schemes for nutrient
profiling, including comparisons and critical discussions, are available and exists those
schemes intended for nutrition education, product labeling and product development.
Nutrient profiling for other purposes than regulation of claims is available, such as
nutrition education by health professionals, and as guidance to help consumers to make
healthy choices from the wide range of available food products. Nutrient profiling
schemes are also increasingly used as a (voluntary or private) basis for product labeling by
food producers and retailers who use graphic or symbolic representations (logos) on food
products to communicate nutrition information to the consumer and/or to mark products as
healthy food choices. Such classifications are also applied in product development and
(re)formulation by serving as a tool to evaluate and improve the overall nutritional quality
of a producers product portfolio. In the UK, a nutrient profile was established by the Food
Standards Agency to regulate the promotion of food to children, i.e. to restrict (broadcast)
advertisements to children of products high in fat, saturated fatty acid, salt, and/or sugar.
Only those nutrient profiling schemes and a short description of schemes that have
been used for the purpose of permitting products to bear claims which have been used for
the regulation of claims will be discussed here.
According to regulations in the US, Canada, Australia/New Zealand and Sweden,
foods must comply with general or specific criteria for nutrient composition to bear a
nutrition or health claim. Such regulatory schemes are not intended to convey direct
messages to purchasers, but aim to ensure that claims on foods will not mislead the
consumer by masking the overall nutrient composition of the product.
Nutrient profiling schemes generally used (or proposed) for regulatory purposes are
based upon general (across the board) or category-based nutrient criteria. Rather than using
one nutrient profiling scheme for all claims and covering all foods, nutrient profiles and
conditions in the US and Sweden are set for individual claims, or certain types of claims.
How does this relate to potential health claims and their approval? The big issue is
that Article 13 submissions are all but closed, although an established nutrient profile list is
not expected until January 2009. So while it may be possible to claim cocoa polyphenols
from chocolate may be heart healthy, it is likely these polyphenols are delivered in a
delivery form high in sugars and fats. It is therefore likely chocolate will be defined as
unhealthy in regards to its nutrient profile, meaning a company could not use the approved
claims for chocolate based on its content of polyphenols, even if the claim was granted. The
248 MTFI-2012
fallout across the EU could be major, as each member state has a different view on what is
and is not the right way to profile.
One food/ingredient group currently under fire from the new EU regulations is
PARTNUTS foods. These are foods for use in situations of intense muscular efforts, i.e.,
sports foods and drinks. Many of these products include high doses of nutrients such as
sodium and sugar for purposes of hydration; yet, under nutrient profiling regulations these
products may be classed as nonhealthy. This would still be the case regardless of the
huge volume of evidence demonstrating PARTNUTS foods as vital for well-being during
intense exercise.
Finally, there is the Human Medicinal Products (Pharmaceuticals) Directive
(Directive 2004/27/EC), a key directive sometimes referred to as the pharmaceuticals
directive, controlling the use and sale of pharmaceutical products across the EU. The big
issues here could be the inclusion of ingredients such as glucosamine or fish oils if their use
is deemed to be medicinal following review by EFSA. As such, applications for additional
product/marketing licenses will have to be applied for, increasing costs to large and small
businesses alike.
Claims are used to present products as having an additional health or nutritional
benefit. In most cases, consumers perceive products carrying certain claims to be better for
their health and wellbeing. However, at the moment, a food which is high in fat, salt and/or
sugar, can still use claims such as rich in vitamin C or high in fibre, even if the overall
health and nutritional benefits of the product are low.
The Nutrition and Health Claims Regulation aims to protect consumers from being
misled, by controlling nutrition and health claims. In the case of Health claims, this will be
achieved by establishing a positive list of claims, which will be generated in three steps.
Member States will first send the list of the claims they consider are valid, based on
generally accepted science in their country (by January 2008). Then EFSA will evaluate
those claims received within two years. Finally, the accepted list of Health Claims will be
in the public register. For new Health claims, a file with the supporting evidence will need
to be submitted to EFSA, by the company wishing to make the claim on a food or drink,
and the approval procedure followed. For disease risk factor reduction claims and claims on
childrens health, more elaborate procedures have been foreseen.
The Regulation requires the European Commission to establish nutrient profiles as
criteria that foods must meet to bear claims. The nutrient profiles will be based on the
scientific opinion of the EFSA. Within 24 months of the Regulation entering into force, the
Commission will consult the relevant stakeholders, and present proposals for nutrient
profiles to Member State experts. If they support these proposed nutrient profiles, they will
be adopted by the Commission and used as a condition for making claims.
The term health claim is potentially open to a variety of interpretations. They are
generally considered to be statements about the beneficial effect on the body of a food, or
its ingredients. However, there can be confusion regarding how far a claim should go. Food
manufacturers are developing products that have potential health benefits on top of
providing nutrients for general health and well being. To draw attention to this,
manufacturers are placing health claims in prominent places on the front of food packaging
with the aim of informing consumers of the functional properties of these new products.
Examples include omega-3 fats and heart health, probiotics and gut health or soy protein
and cholesterol lowering. There is now specific legislation covering health claims in the EU
Labels, along with other forms of marketing, are not allowed to claim that food can treat,
MTFI-2012 249
prevent or cure any disease or medical condition as these sorts of claims can only be made
for licensed medicines. The regulation on health claims states that a list of permitted claims
will be published (2010) and only these will be legal for use in the EC. Health claims in this
regulation are divided into two kinds; article 14 health claims that refer to childrens health
or disease risk reduction, or article 13 claims that do not refer to these things. Within article
13 health claims there are those claims that are based on generally accepted scientific
evidence although the meaning of this phrase has not been formally defined, it appears to
refer to evidence at the level that would appear in mainstream text books on nutrition and
health. Lists of these claims have been submitted by each Member State to the EC for
approval. Health claims concerning more emerging nutrition and health relationships,
possibly concerning specific formulations or functional foods produced by a single
company may also be included in article 13 claims. Dossiers of evidence for these claims
will have to be submitted to the EC for approval, as will be the case for article 14 claims.
Nutrient content claims such as low fat provide short-hand information on
pertinent nutrient features of food products, and so provide greater ease-of-use for
consumer decisions. There is some scope for confusion if terminology and formats are not
adequately defined or are open to misinterpretation, and the selective basis of the use of
such claims may lead to incorrect impressions of the overall dietary modifications achieved
when products making nutrient claims are used to replace foods not making such claims.
Claims describing direct nutrient or food associations with a disease (i.e. medicinal
claims) are currently not permitted within the EU. The prohibition on medicinal claims
applies to the labelling of food, regardless of the scientific accuracy of any statement made.
Information on labels describing nutrient function claims or nutrient and health
relationships have previously been described as the grey area of legislative control as they
are regulated only implicitly by other pieces of legislation. There is now specific regulation
covering nutrition and health claims, although it will take some time for the list of
permitted claims to be published by the EC (2010). Research and development within the
food industry is giving rise to food products designed to provide positive health benefits.
The consumer must be protected from spurious claims but also provided with useful
information about these products, where there is robust evidence of beneficial effects from
their consumption. The EC nutrition and health claims regulation should help to harmonise
the health claims used across the EU and to ensure they are based on robust scientific
evidence.
CONCLUSIONS
The relationships between food and nutrient intakes and short- and long-term effects
on health and disease risk are complex, and our understanding of all these relationships is
ever-evolving. While labelling claims should not replace nutrition education, they make a
useful contribution to the understanding of nutrition concepts and recommendations. The
food industry, legislators and the enforcers of legislation can, by working in partnership,
ensure that labels and the information they contain serve the interests of the public. Other
channels of information, however, are also needed to convey the detail of the relationship
between food and nutrient patterns and health associations. Such general nutrition
education also needs to convey to consumers the appropriate use of labelling information in
supporting sensible dietary choice.
250 MTFI-2012
It is also important that the nutrient composition information is correct as the

conditions to trigger a claim are dependent on there being a particular amount of the
nutrient in the food. Many food manufacturers rely on food composition data to compile
nutrition information panels. Rather than analysing nutrient content of a product in the
laboratory, many manufacturers instead calculate the nutrient content by using food
composition tables. Thus it is essential that these resources contain as complete and
accurate a data set as possible.
REFERENCES
1. The EC nutrition and health claims regulation (1924/2006/EC)
http://eur-lex.europa.eu/LexUriServ/site/en/oj/2007/l_012/l_01220070118 en00030018.pdf
2. Corrigendum to Regulation (EC) No 1924/2006 of the European Parliament and
of the Council of 20 December 2006: http://eurlex.europa.eu/LexUriServ/site/en/oj
/2007/l_012/l_01220070118en00030018.pdf.
3. http://www.eurofir.net/temp/healthspclaimsspSRspFINALspPDF.pdf
4. http://www.uecbv.eu/doc/UECBV-N-058-2008-EN.pdf
POTATOES THE SOURCE OF IMPROVEMENT THE QUALITY

OF BREAD
*Boetean Olga, Ghendov-Moanu Aliona, rn Ruslan
*Boetean Olga, olexia69@list.ru
Abstract: This study was elaborated to investigate the influence of potato and the food fibres from its
composition on the bakery products, and the authors intending the development of a new technology
for making bread with potato flour, to increase the duration of freshness and the efficiency of that
product.
Keywords: bread, quality, yeld, rheology, celiac
Introduction
Potato is a highly nutritious vegetable. In the form of dehydrated (flour, granules or
flakes) it has numerous applications in bakery products. The potato production can not only
replace a part of flour in the recipe, but modifies the bread texture in which they are
introduced, it is considered to be fresher, and that is obtained the increasing of duration of
freshness. The main source of potato flour used in bakery is the potato flour, but can be
used occasionally and other products. Flour and potato flakes have a rich content of malt
dextrin. Maltodextrins obtained from potato were used to replace partially or sometimes
even completely fats used in the production of bakery products, thus reducing significantly
the energy value of concerned products.
Because potatoes are rich in complex carbohydrates and dietary fibre, but have a low
fat content, it is intended to be placed on a large scale in dietary bakery products. To
produce the new ranges of products with potato flakes or granules, they are subjected to
drying process. Very low content of protein and fat of potato starch leads to formation of a
taste far less "starchy" and the tendency to foam is reduced. In contrast to the relatively low
degree of polymerization of amylose in cereal starches, which tend to demote quickly
(become insoluble and lead to ageing bakers), starch potato contains an amylose with
molecular weight greater than starch obtained from cereal products (wheat), interfering
with the process of relegation [5].
A diet rich in fiber can reduce the risk of certain conditions such as hemorrhoids,
irritable bowel syndrome and diverticulosis of colon. Fibers, especially soluble, can also
reduce blood cholesterol levels and reduce carbohydrate absorption thereby optimizing the
level of blood glucose in diabetics.
Since the potato flour does not contain gluten it follows that the amount of gluten in
bread is reduced, these products can be used successfully in feeding people who suffer from
intolerance to gluten or coeliac, also known by the name of enteropatie. The evolution of
this disease is characterised by alternate periods of exaggeration and lull.
No treatment can cure celiacs disease. However, the disease can be kept under
control by changing the diet removing outright or partially from eating gluten. It is
usually excluded from the diet of bread products, but certain nutrients are excluded from
the diet and certain needed nutrients cintained in bread. Potato flour, however, comes to the
aid of those who suffer from this disease. And since this flour does not contain gluten,
252 MTFI-2012
lately is often used in bakery products, which can be consumed in certain quantities and
those who suffer from coeliac disease [7].

For bakery products for diabetes patients have been used the following raw and
auxiliaries materials: high quality flour, salt, yeast tablets, potato flour, drinking water.
For organoleptic analysis of raw materials, especially for the flour to bakers flour with
the addition of potatoes were used the following methods: method for determining the color of
the flour according to GOST 27558-87, STAS, paragraphs 90-95. 3 according to GOST 27558,
the smell-87, 90-95 PTS STAS. 3. flour taste, according to GOST 27558-87, 90-95, STAS
point. 3. flour infestation with pests of the barn under STAS, paragraphs 90-95. 3.
In accordance with this technological process, the following experimental variants
were made: PM blank - the bread of wheat flour high quality; P1 - sample with addition
of c 1% of flour; P2 - sample with addition of 3% potato flour; P3 - sample with addition of
5% potato flour; P4 - sample with addition of 8% potato flour; P5 - sample with addition of
10% potato flour; P6 - sample with addition of 12% potato flour; P7 test with the addition
of 15% of potato flour.
The quality of baked bread was determined after it has passed at least 4 hours and up
to 24 hours from the time of baking. It has also determined the mass, specific volume,
porosity of bread , humidity and acidity and organoleptic indexes of he product.

In the case of kneading the dough with the addition of potato flour, it was found that
the dough was a little too tough, dry, requiring the addition of a quantity of water and
respectively, increasing the amount originally calculated, which is explained by the fact that
the potato flour is hygroscopic. The amount of added water raised with the addition of flour
quantity.
Because potato flour is rich in carbohydrates, the dough has a higher power of
growth in fermentation, thus the volume of dough and its pores enhancing properly. From
the point of view of acidity of semi-finished products with the addition of potato flour in
various reports, there is no change, i.e. the addition of potato flour does not influence the
acidity of the semi-finished products, they are within the rules established in view of the
quality of wheat flour used in experiments, which constitutes comparable values with the
wheat flour of high quality 3 to 3,5 degrees.
Fig. 1. The dependence between the amount of added potato flour in different doses and the humidity
of dough
MTFI-2012 253
Fig. 2. The dependence between the amount of added potato flour in different doses and the acidity
of dough
Fig. 3. The dependence between the amount of added potato flour in different ratios and bread
volume
The first figure reproduced above, we find that an optimal volume is obtained in the
sample blank and the sample with the addition of 5% of the potato flour, which has also a
volume of 1700 cm3. With the increase of the addition of potato flour diminishes the
amount of bread sample, because the potato flour does not contain gluten and therefore in
the production of added potato flour is used wheat flour with the rich content of gluten.
Fig. 4. The dependence between the amount of added potato flour in different ratios and the acidity of
dough
254 MTFI-2012
From figure 4 we see that the addition of potato flour does not influence on the
acidity of the finished product, which constitutes not more than 3,2 degrees, which falls
within the rules indicated in the standard regarding the products of high quality wheat flour.
In the process of kneading bread with potato flour, it is necessary to add additional
water, as potatoes flour is hygroscopic and, in addition of more potato flour, the core
becomes sticky, hence, the humidity of core is higher.
Fig. 5. The dependence between the amount of added potato flour in different ratios and humidity of
bread
Fig. 6. The dependence between the amount of added potato flour in different ratios and the bread
crumb porosity
The porosity of bread has higher values to blank and samples at 4 and 5. In samples
with the addition of more potato flour is a crumb with a lower porosity and, as a result, with
a smaller volume.
Conclusions
The bibliographic study has demonstrated that the addition of potatoes in bakery
products, change the aspect of their organoleptic and enriches their nutritional value. Also,
both potato and bread with the addition of potatoes can be eaten by patients with coeliac
disease.
The experimental studies carried out in the framework of this work aimed to
investigate the influence of the addition of potato in the bakery products. The majority of
MTFI-2012 255
fiber sources improve the hydration capacity of the mixture. Fibers retain water better in the
finished products, which prolongs their freshness.
The potato influence begins to manifest still in the dough. In the process of
kneading, the dough becomes drier, which causes the increase of the quantity of water
calculated according to the recipe. During fermentation, the dough ishigher as usual. It also
shows a slight acidity dough rising, along with the increasing of the ratio which
characterizes the addition of flour.
Due to the addition of potatoes, it was obtained bread a finished product with special
organoleptic indices: the crust of the bread is more intensely colored crisper, the core being
well developed, with a uniform pore structure. It was found that the best results offer the
addition of 8%, 10% and 12%, and the addition of potato flour is more than 15% the
volume of bread lowers considerably. The porosity reaches the maximum value of 8% and
10% addition of potato flour, the crumb is also moister and becomes more sticky, therefore,
with the increase of the addition of potato flour and the humidity enhances the final
product. It was also demonstrated that the bread with the addition of potato the efficiency is
higher compared to the blank.
The obtained results from the research are applied in production. For this purpose it
was developed a technological line for the production of two sorts of bread (baked in try
and fireplace) with the addition of potato flour.
References
1. Bantea, V. Metode i aparatur de apreciere a calitii finii de gru. C.: UTM,
2002
2. Berzina, N. Tehnologia panificaiei. ndrumri metodice privind elaborarea
proiectului de curs. C.: UTM, 2000
3. Bordei, D., Burluc, R. ndrumar la disciplina Tehnologia i controlul calitii n
industria de panificaie. G.: Universitatea Galai, 1998
4. Lupu, O. ndrumar de laborator la disciplina Tehnologia panificaiei. Partea I,
C.: UTM, 2006
5. Lupu, O., Moanu, A. ndrumar metodic privind elaborarea tezelor de an i de
licen, Chiinu, UTM, 2005, 48 p.
6. Mambi, S.E. Determinarea culorii finii. M.: VNIIZ, 1967
7. http://www.alamoceliac.org
IMPACT OF ENVIRONMENTAL FACTORS ON THE VISCOSITY

OF STARCH SOLUTIONS
Bulgaru Viorica
Bulgaru Viorica, viorica.bulgaru@yahoo.com
Abstract: Use of starch in food products as a functional agent must be preceded by a precise
determination of functional properties, solubility, dispersability, thermal stability, compatibility with
other food components et al. Has been studied the influence of environmental factors (the mineral
salts, pH, presens of sugars) on viscosity of gelatinizat starch solutions of maize, potatoes and soriz. It
has been found that the presence of acids (acetic, lactic, citric, oxalic) in solutions increases degree of
hydrolysis of the starch and decreases viscosity solutions. Adding salts (NaCl, KCl, CaCl2) lead also
to a gradual decrease in viscosity. This effect could be due to increase of the degree of poly-
merization of the starch macromolecules and the increasing mobility of the gelatinizat starch
snippets. The sugars (sucrose, fructose, glucose), at relatively low concentrations (below 20 %) will
behave like cosolvent plastifiant forms complex starch-water-sugar and, therefore, increase viscosity
solutions of the gelatinizat starch.
Key words: starch, soryz, functional properties
1. Introduction
Starch is widely used in food industries and these applications depend on starch
properties such as viscosity, swelling volume, solubility, clarity, etc. Starch is normally
used along with other ingredients like salts, acids, sugars or other substances (surfactans,
fats) and these are reported to modify the physicochemical properties of starch, and it may
lead to understanding how to control the viscosity of starch products.
In present work were analyzed the effect of pH, sugars, and salt on viscosity of tree
kind of starch: corn starch, potato starch and a new variety - sorzy starch, on the other hand
to analyze the impact of the concentration of these solutions on the gel starch. Among the
different starches used by the industry, the corn and potato starch is very important in view
of its easy extractability, high viscosity and paste clarity.
Sorghum Oryzoidum (soryz) is a variety of sorghum obtained in the Republic of
Moldova that is remarkable for its high production and resistance to drought. Soryz grains
are rich in starch (Dupouy et al, 2003).
2. Materials and methods
2.1 Materials
Corn starch - fine homogenous powder, white with yellow nuance, flavor specific for
cereal starch, without strange smelt (GOST 7697-82).
Potato starch - white homogenous powder, cristalin, with a starch specific flavor,
without strange smelt (GOST 7699-78).
Soryz starch - was extracted in the TUM laboratory from Soryz grains, Piscevoi-1
cultivar, 2011 harvest years, from Plant Protection Institut, Chisinau, Republic of Moldova.
Water distillated - GOST 6709-72, Acetic acid - GOST 19814, Citric acid - GOST
908-2004, Oxalic acid - GOST 22180-76, Lactic acid - GOST 490-2006, CaCl2 - GOST
MTFI-2012 257
450-77, KCl - GOST 4234, NaCl - GOST 4233-77, Saccharose - GOST 21-94, Fructose -
GOST 9111, Glucose - GOST 6038-79.
2.2 Methods
2.2.1 Determination of kinematic viscozity
The principle of method - determination of kinematic viscosity of transparent liquids
with the aid of the glassy capillary viscometre of type OSTWALD.
Method of counting - kinematic viscozity of liquid is determined according to expression:
g
V T K , (1)
9.807
K viscosimetr constant, 0,03354 mm2/cml;
V kinematic viscozity of liquid in seconds;
T time of fall (flow) in seconds;
g acceleration of free-fall in the place of measure, 9,8 m/s.

Starch is used widely in the food industry in the main, to correct texture food by
increasing their consistency, but in secondary mode, it also contributes to stabilize
emulsions and suspensions, the control issue of flavorings, process control foaming. Added
to food, starch disperse and/or dissolved in aqueous environment, by controlling its texture
through the formation of viscous solutions and/or gels.
Presence of a starch in the diet reduces water mobility of that system and induces an
increase in viscosity thanks to their molecular size large, specific configuration and the
possibility to form ties into and intermoleculare. Viscosity of formed solution depends on
several factors: characteristics of starch, temperature of the solution, the solution of any
substances that may act as a opposing or greater synergies. In this work are presented
results of the study influence on the starch viscosity solutions to food acids, sugars and
mineral salts- characteristic components to a wide spectrum of food.
Using viscometer Ostvald has been studied reological behavior of the three samples
of the starch: soriz, corn and potatoes. Measurements have been carried out in average food
acids, sugars and mineral salts with the various concentrations.
3.1 Impact of food acids

For studies have been used next food acid: acetic acid, citric, lactic acid and oxalic
in concentrations up to 0.25 mol/l.
In figures 1, 2, and 3 is shown dependence of viscosity gelatinizat starch solutions
1.0 % as a function of the concentration of acids.
258 MTFI-2012
Fig. 1 Viscosity of soryz starch gels in solutions of acids
Fig. 2 Viscosity of corn starch gels in solutions of acids
Fig. 3 Viscosity of potato starch gels in solutions of acids
It found that viscosity is a function of nature and the concentration of acid. With the
increasing concentration of acids in the solution, the viscosity of solutions of starch
decreases for all samples. Taking into account the fact that viscosity is a function of
molecular weight of active agent, it can be assumed that the presence of acids causes
further hydrolysis of the starch chains (reduced degree of polymerization) and viscosity
solutions decreases. Comparing the values viscosity in different types of environments of
acid shows that the decrease in viscosity is different and after viscosity fall in the value of a
specific concentration of acid it form series: oxalic acid > lactic acid > acetic acid citric
acid. This series correspond to coefficient values of the dissociation of the acids (pK),
which make up properly for each acid (25 C): oxalic acid (is dibasic)- pKA1 = 1,2 and pKA2
= 4,3; the lactic acid- pKa = 3,86; acetic acid pKa =4,7; citric acid pKa = - 4,8. Therefore,
MTFI-2012 259
the degree of decline starch gel viscosity irrespective of the nature of starch is more
pronounced for strong acids and less pronounced for weak acids.
3.2. 3.2. Impact of sugars.
Fig. 4 Viscosity of soryz starch gels in solutions of sugars
Fig. 5 Viscosity of corn starch gels in solutions of sugars
Fig. 6 Viscosity of potato starch gels in solutions of sugars
In figures 4,5,6 it is presented dependence of viscosity of gelatinizat starch solutions

of 1.0 % as a function of the concentration sugars: sucrose, fructose and glucose. Results
indicate that the presens of sugars increased viscosity of starch solutions.
Increase in viscosity of solutions of starch in the presence of sugars (up to 20 %) can
be explained in the first place through the formation of leached between gelatinizat starch,
sugars and water. The sugars (sucrose, fructose, glucose), at relatively low concentrations
(below 20 %) will behave like cosolvent plastifiant forms complex starch-water-sugar and,
therefore, increase viscosity solutions of the gelatinizat starch. At the higher concentrations
260 MTFI-2012
of sugars, they have a effect dehidratant, inhibit the process of hydration of the starch
chains and thus reduced viscosity solutions.
3.3. Impact of salts.

Dependences of viscosity of gelatinizat starch solutions 1.0 % as a function of the
concentration salts (NaCl, KCl, CaCl2) is shown in figurile7,8,9.
Fig. 7 Viscosity of soryz starch gels in solutions of salts
Fig. 8 Viscosity of corn starch gels in solutions of salts
Fig. 9 Viscosity of potato starch gels in solutions of salts
Adding salts (NaCl, KCl, CaCl2) runs, as well as in the case of acids, the gradual
decrease in viscosity. This effect could be due to interaction salts with the chains of the
gelatinizat starch and, therefore, the increase in mobility of the gelatinizat starch fragments
(Bircan and Barringer) [ 2] and the decrease in viscozity of solutions. Comparing the values
of the viscosity of gelatinizat starch solutions with salts show that the effect of salts is
different and form following series: CaCl2 >NaCl> KCl.
MTFI-2012 261
Conclusions
It has studied rheological behavior of the gelatinized starch solutions of soriz, corn
and potatoes as a function of various concentrations of alimentary acids, salts and sugars. It
has been found that the presence of acids (acetic, lactic, citric, oxalic) in solutions increases
degree of hydrolysis of the starch and decreases viscosity solutions.
The addition of salts (NaCl, KCl, CaCl2) lead to a gradual reduction of viscosity.
This effect will be able because of the increase of the polymerization degree of the starch
macromolecules and the increasing mobility of the gelatinized starch fragments.
Sugars (sucrose, fructose and glucose), in concentration relative reduced (up to 20
%) act as cosolvent plastifiant, by forming complexes starch-eau-sugar and it lead to
increasing of the viscosity of the gel starch.
References
1. Madoka Hirashima, Rheo Takahashi, Katsuyoshi Nishinari. Changes in the
viscoelasticity of maize starch pastes by adding sucrose at different stages,
2. Alummoottil N. Jyothi, Korappatti Sasikiran Moothandasseri S. Sajeev, R.
Revamma, Subramoney N. Moorthy. Gelatinisation Properties of Cassava
Starch in the Presence of Salts, Acids and Oxidising Agents, Starch/Strke 57
(2005) 547555.
EFFECT OF TEMPERATURE ON FUNCTIONAL PROPERTIES OF

STARCH SEPARATED FROM SORIZ (SORGHUM ORYZOIDUM)
*Bulgaru Viorica, Cociug Lidia, Dupouy Eleonora, Siminiuc Rodica
*Bulgaru Viorica, viorica.bulgaru@yahoo.com
Abstract: Starch is a functional ingredient used to prepare a wide variety of food products. Sorghum
Oryzoidum or soryz is a cereals raw material with a high potential of the recovery as a source of
starch. In this way, of interest is research of functional properties of soriz starch, which are important
in the formation of food manufactured texture. Have been studied swelling power and solubilityof
soriz starch in the range of temperatures 70 ... 100 C, as well as for corn and potatoes starches as
reference materials. Solubility and swelling power determined for the three types of starch were
directly influenced by the temperature. While the temperature is increasing, swelling power and
solubility have been on the rise as a result of intermolecular hydrogen bridge rupture in the
amorphous areas of starch granules, which allowed irreversible and progressive water absorption.
Key words: starch, soryz, functional properties
1. Introduction
Starch is one of the most important functional food biopolymers. As a natural
component, it contributes to the characteristic properties of food products made from
cereals, rice, potato and maize. It is also added as a functional ingredient to many products
such as sauces, puddings, confectionery, comminuted meat and fish products and a variety
of low-fat products. The demands for functionality may vary from product to product [1].
Sorghum Oryzoidum or soryz is a new annual cereal of hybrid origin obtained in the
Republic of Moldova. Soryz grains contains about 10,5-13,4% of proteins, the fat content is
in the range of - 3,70-4,05%, and 65,0-75,6% of starch. Taking into account the large
utilization of starch as a functional ingredient in food, it presents interest to study its
properties. Functional properties of starch, such as - specific viscosity, gel texture, clarity,
opacity, swelling and resistance to swelling, etc., play a key role in its diverse applications
in food and nonfood industries.
In present work, it ware determined two functional properties: solubility and
swelling power of soryz, corn and potato starch.
Swelling power indicates the water-holding capacity of starch and it is generally
used to demonstrate differences between various types of starches [2].

2.1 Materials
Grains of Sorghum Oryzoidum Piscevoi 1 cultivar, 2011-year harvest, yellow
color.
Flour of soryz grains - flour of cream color, cereal smelt and taste, slightly sweet.
Flower was prepared on the laboratory grounding mill, 20000 rotation /minute.
MTFI-2012 263
2.2 Methods
Swelling power was determined as described by Schoch [2]. Starch was accurately
weighed (2 g) into a pre-weighed 250 ml centrifugal bottle. Distilled water was added to
give a total volume of water equivalent to 180g. The starch was completely suspended by
stirring at 200 rpm using a magnetic stirrer. After taking out the stirrer, the bottle was im-
mediately placed in a temperature controlled water bath at 85C with continuously shaking
at 200 rpm for 30 min. The centrifugal bottle was then dried and placed on a balance
followed by the addition of distilled water to bring to a total weight of 200 g. After capping,
the bottle was centrifuged for 15 min at 1000*g. to measure solubility, 50 ml of the
supernatant was transferred into an evaporating petri dish and dried overnight in a hot air
oven at 105C. The dried residue was then cooled in desiccators and weight for soluble
starch. To measure the swelling power, the residual supernatant was carefully removed and
discarded. The bottle with sediment paste was then weighed to give the weight of swollen
starch granules. The result was expressed by the calculation as : Swelling power (%) =
weight of sediment paste *100 / weight of sample on dry basis * (100 - % solubility).
3. Results and discussions

Heating an aqueous suspension of starch granules results in their hydration and
eventually swelling with consequent leaching of material into the liquid. The study of swel-
ling and solubility patterns gives an indication of the associative forces within the granule
[3]. The swelling power and solubility of the soryz, corn and potato starch over a range of
temperature were determined (Fig. 1, 2).
Fig. 1 Solubility of soryz, corn and potato starches over the range of temperature 70 100 C.
Fig. 2 Swelling power of soryz, corn and potato starches over the range of temperature 70 100 C.
264 MTFI-2012
Data shows that both swelling power and solubility of studied cereal types of
starches increase with the raise of temperature but for potato starch both functional
properties increase up to 80C followed by a decrease, because of different raport of
amylose and amylopectine in potato and cereal starch and different size of starch granules.
The behavior of granules during the heating led to the division of the temperatures
range into 2 categories. The first, which covered 60, 65 and 70C, was not able to induce
starch gelatinization during the 30 min of heating; the second, which covered 75, 80, 85 and
90C, inflicted a thermal aggression inducing the complete gelatinization of starch before
the first 25 min of heating [4]. A similar observation was made by Bhavesh and Koushik
(2006).
From 70 to 90C, the granules of soryz starch (cereal type starch) gradually swelled
as temperature increased, as a result of intermolecular hydrogen bridge rupture in the
amorphous areas, which allowed irreversible and progressive water absorption.
Conclusions
Variations in fonctional properties determinated for tree types of starch soryz, corn
and potato starch were observed. Solubility and the swelling power determined for the
soryz, corn and potato starch were directly influenced by the temperature. Swelling power
and solubility values which showed an increase with increasing temperature making it
potentially useful in food products treated at high temperatures, such as canned foods, baby
food, sauces, bread products, jellies, candies and sausages.
So if soryz starch shows a good results for functional properties along with other
types of starch it could be a valuable functional ingredient for food industry.
Referinces:
1. Anne-Marie Hermansson, Karin Svegmark. 1996. Developments in the understanding of
starch functionality. Trends in Food Science and Technology, november, vol.7, 345-353.
2. Raina C.S., Singh S., Bawa A., Saxena D. 2006. Some characteristics of acetylated,
cross-linked and dual modified Indian rice starches. European food Research &
Technology, 223: 561-570.
3. M. Carcea, R. Cubadda, R. Acquistucci. 1992. Physiochemical and reological
characterization of Sorghum Starch. Journal of food science, vol. 57, nr.4,1024-1025.
4. Thermal effects on granules and direct determination of swelling capacity of starch from
a cassava cultivar (Attik Mossi 1) cultivated in Cte DIvoire Sidibe Daouda1*, Sako
Aboubakar2, L. I. Dally3, Ezoua Pierre1 and Chatigre Kouame O.1
PROSPECTS OF USING GRAPE SEED OIL FOR PRODUCTION

OF FUNCTIONAL MAYONNAISE EMULSIONS
*Capcanari Tatiana, Popovici Cristina, Deseatnicova Olga, Sturza Rodica
*Capcanari Tatiana, tatiana_capcanari@mail.md
Abstract: Solution of the problem of alimentation structure improvement is related to creation of

functional food-stuff with a balanced content of the major nutrient materials enriched in missing
micronutrients and, at the same time, being daily products. Multicomponent structure of vegetable
oils provides ample opportunities for construction of products preventing deficiency in essential fatty
acids, vitamins and other physiologically functional ingredients.
Grape-seed oil is of high bioavailability determined by a complex of biologically active substances,
bioflavanoids, a group of vitamins, being the most important of them. Physiological effect of grape-
seed oil includes anti-cholesterol property preventing cardio-vascular diseases.
This research covers studies of functional mayonnaise emulsion made on the basis of sunflower and
grape-seed oils. The study covers oxidative stability of emulsions, based on determination of intensity
of primary and secondary oxidation products formation.
Keywords: sunflower oil, grape-seed oil, mayonnaise emulsion, primary and secondary oxidation
products, functional food-stuff.
INDRODUCTION
The development and production of food products with a balanced composition and
high bioavailability, which are at the same time convenience food products, is one of
priority directions of modern food industry.
Mayonnaises hold a special place among high-fat foods for prospective production,
since they contain vegetable oil in dispersed state, which increases their assimilability and
nutritional value. The complex composition of mayonnaises provides wide possibilities for
constructing products that would help combat the deficiency of fatty acids, vitamins and
other physiologically functional elements.
In this context, the research is aimed at developing formulas and evaluating
physical, chemical and organoleptic quality indices of functional mayonnaises with
prophylactic properties. With a view to enhancing mayonnaise bioavailability it was
suggested that sunflower seed oil be partially replaced with grape seed oil which is
represents a biological active composition that differs by an increased content of vitamin E
and F as well as mineral substances: zinc, copper, selenium. But first of all it contains the
so called protianidines that is 50 times a more powerful antioxidant agent than vitamin E
and 20 times more powerful than vitamin C [1].
In order to determine the optimum proportions of vegetable oils researchers have
studied the influence of their mixes on the structure, rheological properties of studied
mayonnaise emulsion samples [2]. The advantage of using grape seed oil as the fat
component is higher bioavailability and organoleptic quality indices of mayonnaise as
compared to the traditional formula.
The purpose of this paper was to study the fatty acid composition of oil samples,
specially of double mixtures and main physical, chemical indices of functional mayonnaise
266 MTFI-2012
emulsions. This direction of research is priority because the increased nutritional and
biological value makes mayonnaise with functional properties.
2. MATERIALS AND RESEARCH METHODS

2. 1. Materials
As components for obtaining experimental samples of mayonnaise were used:
sunflower oil, double-refined and deodorized, grape seed oil refined and deodorized, egg
powder, sugar, mustar dpowder, vinegar, salt, emulsifier. All foodstuff used in work
corresponded to requirements of quality of the specifications and technical documentation
[3,4].
2.2. Technology of samples preparation

For research was prepared four experimental samples of mayonnaise, which differ
on the content of grape seed oil. To obtain samples of mayonnaise with a high biological
value 10, 20 and 30% of sunflower oil was replaced with grape seed oil. The obtained
samples of mayonnaise were placed in sterile plastic food containers with sealable lids and
stored for 24 hours at 4 0C, then carry out corresponding analyses.
2.3. Determination of the basic indicators of quality

Acid, peroxid value of the mayonnaise / oil samples were determined in accordance
with the requirements of corresponded normative and technical documentation of product
[4]. The content of hydroperoxides was determined by the method proposed by Shanta and
Decker [5]. Measurement of p-anisidine and thiobarbituric value, diene content was
performed using a standard method of analysis proposed by IUPAC and researcher BIRD,
respectively [6-8].
2.4. Gas chromatography (GC-2014)

Gas chromatography (GC-2014) allowed the analysis of fatty acids in vegetable oils
samples on 5890 Hewlett-Packard chromatograph (Hewlett-Packard, Palo Alto, CA, USA),
equipped with a data base and a device for taking and injecting samples. Fatty acids were
separated according to their chain length and depending on their degree of unsaturated.
Helium was used as the carrier gas with a constant stream of 1,2 ml/min. Pressure applied
to the carrier gas is 142 kPa at 190oC. Conditions: temperature of 60 C; detector and
injector temperatures were maintained at 230 C. Concentrations were determined in the
areas of signal, using standard curve of oil and authentic data base.
2.5. Statistical analysis

Experimental results were means SD (standard deviation) of three parallel
measurements and processed statistically by the method of those small squares with
application of coefficient Student and determination of interval of investigation [9].
MTFI-2012 267
3. RESULTS AND DISCUSSIONS

3.1. The main physico-chemical parameters of quality of vegetable oils used to
prepare the samples mayonnaise emulsions
FID1 A, (NADIA\NA080307\020F0801.D)
11.618
12.363
counts
80000 It is known that the oil from
the grape seeds represents a highly
70000
precious product from the nutritional
60000 point of view, first of all due to the
50000 increased content of vitamin E (127-
135 mg/100g oil) and the composition
9.759
40000
of fatty acids. The comparative
30000
chemical composition of the fatty
11.226
20000 acids from the used sunflower oil and

the grape seeds oil is indicated in
17.047
13.458
23.094
10000
table 1. A model chromatogram is
7.5 10 12.5 15 17.5 20 22.5 25 27.5 min shown in fig. 1
Fig. 1. HPLC chromatogram (GC-2014) of grape

seed oil sample
Table 1. The chemical composition of the fatty acids from the composition of the triglycerides from
the sunflower and grape seeds oil and their mixtures
The content of the fatty acids, %
Saturated Monounsaturated Polyunsatura
ted
Arahidic, C20:0
Palmitic, C16:0
Behenic, C22:0
Stearic, C18:0
Refined and
Erucic, C22:1
C18:1
Acid Linolenic
Acid Linoleic
deodorized oil
Palmitoleic,
(6) C18:2
(3) C18:3
Eicosenoic,
samples
C16:1
C20:1
Oleic,
Sunflower oil 6,22 3,15 0,42 0,48 0,12 22,4 0,14 0,08 66,97 -
Grape seeds oil 7,18 4,10 0,08 0,12 0,23 16,3 0,22 0,12 71,07 0,6
Mixture of sunflo- 0,0
wer and grape 6,32 3,25 0,39 0,44 0,13 21,8 0,15 0,08 67,38 6
seed oils 10%
wer and grape 6,41 3,34 0,35 0,41 0,14 21,2 0,16 0,09 67,79 2
seed oils 20%
wer and grape 6,51 3,44 0,32 0,37 0,15 20,6 0,17 0,09 68,20 8
seed oils 30%
The analysis of these data proves that the grape seeds oil is richer in
polyunsaturated fatty acids (omega 6 linoleic acid) and contains, unlike the sunflower oil,
an important quantity of linolenic acid (omega 3).
In the present work were experimentally determined the basic qualities of the
compared samples of the vegetable oils and their mixtures. The obtained data are presented
in the table 2.
268 MTFI-2012
Table 2. The physic-chemical parameters of the quality of the studied oils samples
Research sample
Quality index Sunflower Grape Mixtures of sunflower and grape seed oils
oil seeds oil 10% 20% 30%
Acid value, mg
1 0,170,01 0,230,01 0,170,01 0,190,01 0,200,01
/g, oil
Peroxid value,
2 8,170,02 8,410,01 8,190,02 8,220,01 8,250,02
mmol/g oil
Hidroperoxides 0,0790,0 0,0750,00
3 0,0720,003 0,0750,002 0,0770,004
value, 04 3
Conjugated
17,870,0
4 diene content, 15,870,04 16,070,03 16,270,04 16,480,05
4
mol/g oil
Conjugated
5 triene content, 7,01 0,03 8,150,03 7,120,04 7,240,05 7,350,04
mol/g oil
p-anisidine 0,6440,0 0,559430,
6 0,5500,003 0,5690,003 0,5780,004
value, c.u. 03 002
TBARS value, 0,5490,0 0,5210,00
7 0,5180,004 0,5240,003 0,5270,003
mg/kg oil 05 3
Density at 20 0,9230,0 0,9220,00
8 0 0,9220,002 0,9220,002 0,9220,002
C 02 2
Refractive 1,4760,0 1,4740,00
9 1,4740,001 1,4740,001 1,4740,001
value(n20 D) 01 1
Saponification
10 value, mg 1977 1915 1966 1955 1925
KOH/g oil
Iodine value,
11 1333 1425 1342 1353 1365
g/kg
Unsaponifiable
12 substances 6,30,1 11,20,2 6,80,3 7,30,2 7,80,1
content, g/kg
Total stearine
13 213447 242342 216343 219144 222147
content, mg/kg
*
Average concentration of three measurements standard deviation.
From the data presented in table 2 is observed that bicomponent mixtures of

vegetable oils are characterized by high quality value indices that correspond to the
requirements for vegetable oils used to create functional foods and meet all the standards
set by regulatory documentation for these products.
On the basis of calculation of fatty acids correlation were developed dual systems of
vegetable oils (sunflower and grape seed), close to recommended correlation indicators by
-3 and -6 fatty acids. Previous our studies were focused on developing of technology,
recipes and evaluating organoleptic properties of functional mayonnaise emulsions with
high biological value [10]. Because an important content of polyunsaturated fatty acids
involves a high degree of rancidity, oxidative stability research was an essential criterion of
acceptability.
MTFI-2012 269
3. 2. The main physico-chemical parameters of quality of the functional mayonnaise

emulsions
To obtain mayonnaise emulsion with a high biological value 10, 20 and 30% of
sunflower oil was replaced with grape seed oil. Mayonnaise samples were prepared
according to the following technology: mayonnaise paste preparation of milk powder, egg
powder, soda, mustard powder, emulsifier are mixed in a ratio of 1:2 with sunflower oil. All
components were mixed with salt and sugar. Vegetable oils were added slowly through a
thin jet mixing continuously in single direction.
To determine the dynamic accumulation of oxidation products in the emulsions were
determined based indices, listed in regulatory documentation, and other parameters.
Dynamic accumulation of oxidation products in mayonnaise samples was monitored during
storage for 6 months. Research results are presented in table 3.
Table 3. Quality indices of functional mayonnaise emulsions

Research sample
Quality
indices
Perio
stora
d of
Mayonnaise with grape seed oil

ge
Control
10% 20% 30%
Acidity, in terms of
0 month 0,480,01 0,480,02 0,490,01 0,490,01

acetic acid,%, not
1 month 0,500,02 0,520,03 0,570,01 0,590,01

2 month 0,550,01 0,570,01 0,620,01 0,640,02
more
1 3 month 0,590,01 0,610,02 0,660,02 0,690,01

4 month 0,610,01 0,640,03 0,740,01 0,750,03
5 month 0,650,01 0,690,01 0,790,02 0,810,01
6 month 0,700,02 0,730,01 0,820,03 0,840,03
0 month 9,80,2 11,10,1 11,50,1 18,30,2
meq/kg product
Peroxide value,
1 month 10,20,1 11,30,1 11,80,2 18,70,2

2 month 10,40,3 11,50,1 12,10,1 18,90,2
2 3 month 10,80,2 11,90,2 12,40,1 19,30,3
4 month 11,50,3 12,20,2 12,80,2 19,80,2
5 month 11,90, 12,60,1 13,20,3 20,10,1
6 month 12,20,2 13,10,2 13,50,2 20,40,2
0 month 14,030,04 14,390,06 14,630,04 14,890,03
Conjugated diene
Aniside value, c.u. content, mol/g
1 month 14,140,05 14,430,04 14,790,02 14,920,04

product
2 month 14,690,04 14,760,02 14,830,02 15,050,08

3 3 month 14,850,04 14,930,02 15,150,04 15,240,04
4 month 14,940,07 15,050,08 15,210,03 15,350,09
5 month 15,150,05 15,280,01 15,390,05 15,460,07
6 month 15,350,04 15,410,01 15,580,07 15,600,04
0 month 0,560,02 0,580,01 0,610,01 0,610,02
1 month 0,580,01 0,600,02 0,640,02 0,650,01
2 month 0,600,02 0,620,03 0,670,01 0,690,04
4 3 month 0,630,02 0,650,02 0,690,03 0,720,01
4 month 0,660,02 0,680,03 0,740,01 0,770,04
5 month 0,690,03 0,710,02 0,810,01 0,850,02
6 month 0,700,02 0,730,02 0,860,03 0,910,02
*
Average concentration of three measurements standard deviation.
Designed mayonnaise emulsions have a high organoleptic, physico-chemical
characteristics and corresponded to requirements of quality of the normative-technical
documentation for this product.
270 MTFI-2012
CONCLUTIONS
The composition of vegetable oils (sunflower and grape) in a ratio of 80:20 (% (W
/ W)), used to create a fat basis mayonnaise emulsion with a high biological value differs
the most optimal ratio of polyunsaturated fatty acids -3: -6, providing, in combination
with vitamins E, C and -carotene antisclerotic action and giving oxidation stability to the
finished product.
Based on the compositions of vegetable oils have been prepared samples of
investigated mayonnaises. It was established that the obtained mayonnaise emulsions are
characterized by high physical and chemical parameters.
During this study was investigated the effect of grape seed oil on the oxidative
stability characteristics of the mayonnaise emulsions samples. The experimental data
indicate that a sample of mayonnaise containing 20% of grape seed oil differ relatively by a
high stability for the accumulation of primary and secondary products of oxidation in the
process of storage.
REFERENCES
1. Capcanari T. Tehnologii de obinere a emulsiilor alimentare in amestec de uleiuri de
floarea-soarelui i semine de struguri. Teza de doctor, 2012.
2. Popovici C., Capcanari T., Deseatnicova O., Sturza R. Etude des proprits
rhologiques et des structures de mayonnaises une valeur biologique augmente.
Revue lectronique internationale pour la science et la technologie, Nr. 7, 2012, p. 23
34. Disponible sur Internet: http://www.revue-genie-
industriel.info/document.php?id=1494.
3. Hotrrea Guvernului Republicii Moldova nr. 434 din 27.05.2010 cu privire la
aprobarea Reglementrii tehnice Uleiuri vegetale comestibile, MO RM nr. 87-90
din 04.06.2010, art nr : 510.
4. GOST30004.2-93. Maionezy. Pravila priemki I metody ispytanii.
5. Shanta N.C., Decker E.A. Rapid, sensitive, iron-based spectrophotomenric methods
for determination of peroxides values of food lipids. AOAC Official Method 1994
(77), 421-424.
6. Official Methods and Recommended Practicles of the American Oil Chemists
Society. Method Cd 18-90. pAnisidine Value. Champaign: AOCS Press, 1997.
Society. Method Cd 19-90. 2-Thiobarbituric Acid Value Direct Method. Champaign:
AOCS Press, 1997.
Society. Method Ti 1a-64. Conjugated diene and trien content. AOCS Press, 1993.
9. Corneev V.V., Gareev .F. Intellektualinaea obrabotka informatii. Moskva: Izd.
Molgaceva S.V., 2001. 494 p.
10. Popovici C., Capcanari T., Deseatnicova O., Sturza R. Rheological properties and
microstructure of a new functional grape seeds oil enriched mayonnaise. Journal of
Engineering Academy of Armenia. Scientific and Technological Collected Articles, v.
9, nr.1, 2012, p. 192-196.
ELABORATION THE TECHNOLOGY OF HIGH

CONCENTRATION SUPERCRITICAL CO2 -EXTRACTS USING
WHEAT GERMS, AND OTHER RAW PLANT MATERIALS
1
Caragia V., *1Nicolaeva D., 1Podogova M., 2Simac V., 3Ciokirlan .
1
Practical Scientific Institute of Horticulture and Food Technology Chiinu, Moldova
2
Institute of Food Bioresurses Bucharest, Romania
3
Institute of Macromolecular Chemistry "P. Pony" of Romanian Academy of Sciences
Iasi, Romania
*Nicolaeva Diana, d.nikolaeva@mail.ru
Abstract. We study the technology of extraction from vegetable raw materials biologically active
substances with a clean and safe solvent, supercritical (SC) carbon dioxide (CO 2).
The study of the extraction process performed on a laboratory pilot plant CO 2supercritical fluid
extraction. The experimental work carried out by using raw materials wheat germ and Milk thistle
(grown in the country Moldova and Romania).
It is established that the technology allows to obtain highly concentrated extracts of biologically
active agents in their native proportions, free from residues of solvent
Key words. CO2 extraction supercritical, wheat germs, vitamin E, fatty acids, pilot installation.
The supercritical (SC) carbon dioxide (CO2) extraction of bioactive compounds

from vegetal material assures a high ecological level of the process because the use of pure
and inoffensive carbon dioxide as a solvent and excludes the possibility of environment and
final product pollution. The SC-CO2 technology permits to obtain highly concentrated
biologically active extracts with preservation of their natural ratio or individual fractions,
even target biologically active components for the pharmaceutical, cosmetic or food
industry.
In collaboration with pharmacologists we anticipated the possibility of isolation by
SC-CO2 technique and comparative analysis of quality characteristics of extracts from small
samples of endemic plants. The study included also pharmacokinetics and bioequivalence
of individual natural biologically active compounds or extracts and their suitability for food
and pharmaceutical products making.
In the present communication we like to report the results of wheat germs grown in
Republic of Moldova and Romania and Milk thistle (Silybum mariuanum L.) seeds
extractions which were done on a laboratory pilot installation for SC-CO2 extraction
equipped with a 1000 cm3 extraction vessel, two connected in series separators of 600 cm3
each, a supply line, a tank for co-solvent and a plunger pump which permits the use of pure
or mixed fluids within 410% of co-solvent and a computer setup software of the process (
Fig.1). The extraction of mentioned raw materials was carried out during 1h at 37-42C and
a pressure of 35-40 MPa, with extract separation in the first separator at 45C and 14-17
MPa and at 35C and 6,5-7,0 MPa in second using 35 kg of extracting agent per 0.5 kg of
the raw material.
The continent of fat oil in according with SC-CO2 extraction was (8- 9) % for wheat
germs and (26-28) % for S.mariuanum. The chemical compositions of both species of oil
were analyzed by gas-chromatography coupled with mass-spectrometry (GC-MS) and high
272 MTFI-2012
resolution liquid chromatography (HPLC), also their physical, chemical and quality
parameters were measured.
In correspondence with GC data (see table 1) both species have a high content of
unsaturated fatty acids (including polyunsaturated) 81,67% for wheat germs and 82,15%
for S. mariuanum, respectively.
Table 1 Content of unsaturated fatty acids

Ome-ga 6 Ome-ga 3
Acids C14:0 C16:0 C16:1 C18:0 C18:1 C18:2 C18:3 alfa C20:0 C20:1 C22:1 C22:0 C24:0
M/mas 242.4 270.4 268.4 298.4 296.4 294.48 292.4 326.5 324.5 346.5 348.5 376.5
Wheat
Germs 0,10 16,89 0,18 0,73 15,05 57,21 7,60 0,08 1,33 0.30 0.09 0,08
Milk
Thistle 0,09 7,61 0,07 4,31 31,94 48,88 0,19 2,63 0,99 0,08 2,30 0,74
The content of vitamin E (-, -,-tocoferol, mg/100 g of extract) depends of the

used regime of extraction and has quite large limits (see table 2).
Table 2 The content of vitamin E

-tocoferol tocoferol tocoferols
Wheat germs 123,6 67,55 191,15
Milk thistle 23,45 5,60 29,05
Extracts contain mainly dietary essential fatty acids that make up 64.74% of the total
extract. (Linolenic 18:2 (Omega -6), alfa - Linolenic 18:3(Omega -3), which allows the use
of the extract as a dietary supplement for a healthy food, and perhaps to create a natural
pharmaceuticals kind Aevit.
Work is carried out with the financial support of the Academy of Sciences of
Republic of Moldova in collaboration with research institutes of Romania on the project -
bilateral 24/RoA.
We are open to cooperation with interested partners, for approval of the use of
supercritical fluid CO2 extracts. Supposed to create a database on CO2 supercritical extract
of endemic flora of the Black Sea region. (production, biochemical and clinical evaluation,
as applicable).
MTFI-2012 273
Fig. 1. Pilot supercritical CO2-extractor HA120-50-01C (China)
References
1. Reverchon,E.; Marrone,C. Modeling and simulation of the supercritical CO 2
extraction of vegetable oils. J.Supercrit.Fluid. 2001,19,161-175
2. Lang,Q.; Wai,C.M. Supercritical fluid extraction in herbal and natural product
studies-a practical review , Talanta 2001,53,771 -782
3. .., .., . //
, , 2004,
3, .14-16
4. Kuhnlein H.V., Barthet V., Farren A., Falahi E., Leggee D., Receveur O., Berti
P., Vitamins A, D, and E in Canadian Arctic traditional food and adult diets, Journal of
Food Composition and Analysis, 19 (2006) 495506.
IMPLEMENTATION OF QUALITY MANAGEMENT SYSTEMS IN

MODERN UNIVERSITY RELATIONS - BUSINESS
*Chirsanova Aurica, Reitca Vladislav, Boitean Alina
*Chirsanova Aurica, auricarotaru@mail.ru
Abstract:This paper addresses compelling issues in promoting labor market of graduates of higher
education institutions. In this respect some of the main factors that influence negatively future
employment specialists at the workplace are mentioned:
- Unemployment;
- Jobs that inadequate education;
- Minimal retributions;
- Recruitment by foreign firms of the very good student;
- Lack of involvement of Moldovan companies in teaching (supporting very good students through
scholarships) and research;
- Not all students have their own sources of access to information and resources for financial and
material support;
- Inconsistency between specializations in higher education and labor market demand;
- Poor adjustment capacity of higher education system;
Certainly in any transition economy confrontations in education - labor market are likely to affect
both theoretical and practical training of students and offer jobs.
Orientation directions of higher education institutions

A characteristic of traditional higher education institutions is that they do not always
succeed in withstanding the pressures of the external environment facing some obstacles
from teachers who have greater confidence in the procedures applied rigid over time.
University must recognize and be convinced that only the quality of education and
science will provide a safe place on the market, but the most important thing is to convey
this message to all people in contact throughout the educational process.
Given the experience of traditional higher education system in Moldova and taking
into account possible changes in educational management at the Technical University of
Moldova is proposed a variant that can generate quality improvement performance in
meeting academic goals and objectives:
Traditioan system Sistem orientated on TQM

There is no quality strategy Requires a strategy for quality
Centered on internal needs Centered on the client (student)
It hasnt defined quality standards Defines the quality characteristics for all
departments
Minimum investment in human resources The development proposes programs for staff
Management focused on control Management centered on quality
Rules and procedures applied Encourages creativity
indiscriminately
Unique involvement of the management Full involvement of staff (especially teachers) to
team improve the quality
Quality = Cost Reduction Quality = Means of improving satisfaction
MTFI-2012 275
Development plans in the short and Development plans in the medium and long-term
medium term
Quality can cause problems Quality - part of the institutional culture
Quality comparisons with similar Develops quality principles as strategic priority
institutions
Individual responsibilities are vaguely Responsibilities of each employee are defined
known
Detecting problems is a priority Emphasis on preventing problems
There is no quality programming Propose a plan for quality according to
institutional strategy
Student and university infrastructure

A major concern of the institution of higher education should be to ensure student
social infrastructure that would allow him a decent environment in which they can manifest
the true value, all his intellectual availability.
Already more than 10 years higher education institutions in Moldova is oriented to
the conclusions of the Bologna Seminar (presented in 2003 to Athens) focused on three
main issues and challenges they pose for the construction of the European Higher
Education: the social dimension higher education as a public good and higher education in
the GATS negotiations.
It is important that social infrastructure is established to allow each student to
complete their studies on time and be sure, if possible, a decent living. Such social
infrastructure for students can be composed of:
- A powerful financial support
- Decent housing
- Social security measures
- Affordable health services
- Social and academic counseling and guidance,
- Support services and career job.
Student and business

Link University - business environment currently consider it to be formal, it just
creates the image of optimal variants of this relationship. Communication, exchange of
ideas, scientific research and are not, in most cases, the purpose of direct involvement of
students, future professionals in practical activities. Moldovan economic agents underinvest
in human intelligence or the lack of organization culture or lack of money or are negligent.
We believe that the university is the one who has to meet a consistent dialogue with the
business community by emphasizing intellectual values and the needs of the student's
permanent contact with possible future employment.
Typically, schools market relations with two types of customers: on the one hand
with businesses in the national economy as beneficiaries of labor and human resources are
constantly supplying, on the other hand the students who would they need to purchase
specifically with employment knowledge a job. In this situation the university is not in full,
as a provider of education services. Provider to get the title, the university must be
connected total labor requirements of the beneficiaries.
276 MTFI-2012
Implementation of quality management systems Technical University of

Moldova
In the context of current trends, especially European ones, in reforming and ensuring
the quality of education provided can be concluded that:
1Currently, the main focus of higher education in the republic is orientation towards
alignment with the Bologna Process to create the Single European Higher Education.
2. Joining the Bologna process is completed with concrete actions from the Ministry
of Education. They were expressed in the draft strategy and work plan for achieving
strategic goals in higher education.
3. In developed strategy special emphasis is placed on activities related to the
implementation of the quality management system at the institutional level, without which
integration into the European Higher Education is impossible.
4. Thus it becomes clear that the alignment of the Single European higher education,
higher education institutions in Moldova, including the Technical University of Moldova
are responsible, as with the development of new educational standards, plans and curricula
for license cycles and master, using ECTS, develop and implement quality management
system.
Nominations Committee of European Business Assembly ("European Business
Assembly" - EBA, Oxford, UK) on 1 March 2010 made the decision to give the Technical
University of Moldova decoration "European Quality" - "European Quality" for continuing
effort achieve high quality of education in line with European standards, the right to use the
symbols and attributes of the decorations on official documents and advertising. Conferring
awards show this level of education in the Technical University of Moldova which gives
the highest models organization of teaching counterparts in European countries, recognition
of faculty professionalism, quality of scientific research and development, application and
implementation of international programs.
It should be noted that on 19.04.2011 after the initial audit file review conducted at
UTM, RINA leadership SIMTEX-OC (Certification Body in Romania) decided to grant
certification for Quality Management System (nr.C.3399.1/12.04.2012 certificate) which is
in accordance with the standard of reference-SR-EN ISO 9001:2008.
This certificate confirms that at the Technical University of Moldova in the
following areas:
Higher educational
Doctorate in engineering and economics,
Postgraduate training,
Initial and ongoing training pedagogical,
Training activities in specialized
Research and development in engineering,
Research and development in economics
activity is aligned with the European higher school requirements.
MTFI-2012 277
Conclusions
To achieve a higher quality of academic performance in the Technical University of
Moldova are proposed implementing innovative directions in total quality management:
- Identifying and implementing specific curricula that meet the needs of specific
customers;
- Implementing the concept of "non fault" to the specifics of each university;
- Development of standards for achieving self-concept "non fault";
- Applying appropriate techniques achieving "non fault";
- Tinder by greater transparency strategy for both university students and the general
public;
- Adoption of appropriate standards to pave the way for total quality management;
- Preparing an offer graduate training in strategies to market demand;
- An academic culture that represents the genetic existence of this institution
byunwritten but binding regulations;
- Improving personnel efficiency and teamwork;
- Permanent link with employers, parents and community;
- Maximum responsibility in education and research act.;
Today, Technical University of Moldova team is faced with major problems of
higher education, whose resolution deliberate ensure proper compatibility and
competitiveness of Moldovan engineering education in relation to the European higher
education market.
To facilitate dissemination of methodological seminars, and roundtables held in
UTM, whose main purpose was to familiarize teachers with the Bologna process, along
with a number of European legislation, national and university was created this site, which
we hope to be enhanced utility.
Bibliografie:
1. Dima, D., Pamfilie, R., Product Commodity Relationships from the Market
Globalisation Perspective, Euroconference on University and Entreprise,
Proceedings of the XXth Congresso Nationale di Merceologia, Roma,2002 .
2. 4. Dima, D., Pamfilie, R., Punescu, C. Commodity Paradigm: Consonance and
Differentiation, Current trends in Commodity Science, Proceedings of the 7 th
International Commodity Science Conferance, Poznan.
3. Nicolescu O. - Strategii manageriale de firma, ED. Economic, Bucureti 1996.
4. Olteanu, V., - Marketingul serviciilor, Editura Uranus, Bucureti, 1999.
5. Kennet K. - Quality Control For Management, Prentice- Hall 1987.
6. 3. Kotler Ph. - Managementul marketingului, Ed. Teora, Bucureti 1997.
7. Stanciu, I., - Managementul calitii totale, Editura Cartea universitar, Bucureti,
2003.
8. Vachette J. - Amlioration continue de la qualit, Paris 1990.
9. www. insse. ro
10. www. cnfis. ro
11. Concluziile seminarului de la Bologna, Atena, februarie 2003.
POSSIBILITY OF USING MIXTURES OF SALT AND SUNFLOWER

SPROUTS IN CULINARY
Chirsanova Aurica, *Boitean Alina
*Boitean Alina, alina.boistean@mail.ru
Abstract: In our market today there is a wide range of different spices for different food groups. Salt
is most frequently used to form the final taste of the dishes in cooking. The use of this ingredient in
the mix with germs of cereals helps to enrich dishes with vitamins, micro and macro elements,
minerals etc.
Keywords: iodized salt, sprouts, sunflower seed sprouts
I. Introduction
Germs are considered irreplaceable ingredients for those who want a long life and
especially healthy. They are defined as any natural products obtained from edible seed
germination, chemically untreated, in strict hygiene conditions. Not heat-treated seeds.
They are eaten raw, because otherwise, they no longer retain the same properties and it
would be a shame to lose the vitamins, minerals and enzymes. Another advantage is that
germs can be underlying the year round, may occur in any season, regardless of climatic
conditions, geographic regions, etc. The composition of sunflower germs contains: salt and
sunflower sprouts.
The usual form of sodium chloride that is used in food is called salt. It is used as
spice, and in some cases is used as a preservative. Regardless of the fact that daily
consumption of salt in the diet should not exceed 3 grams (if relying essentially increases
the risk of heart attack, stroke, etc.) this ingredient is used daily by different social strata,
etc.
II. Materials and methods

Preparing the mixture of sunflower seed sprouts and salt were carried out in two
stages:
1 stage-sunflower seed germination,
2 stage - mixing components.
2.1. Materials for research

The surveys that were used while conducting: sunflower harvest of 2011 that comply with
GOST 22391-89 normative document, iodized salt and iodized salt GOST 13830-97 GOST
51575-2000 for food from the manufacturer LLC "stalagmites". [4,5,6]
2.2. Germination method

Sunflower Seed germination was carried out in accordance with the patent :
2428029 which consist of soaking and regular ventilation during germination of seeds.
Sunflower seeds germination was carried out at home and consisted of the following
basic steps:
Wash the seeds of dust and dirt,
MTFI-2012 279
arrange in a bowl for soaking,

Cover the seeds with water for 12 hours in a normal room humidity and stable
temperature (Fig. 2).
get washed seeds in water (Fig. 3)
arrange in an even layer (Fig. 4). Repeat this procedure 3 times daily and control
germ growth (Fig. 5).
Fig. 2 swelling Fig. 3 wash under Fig. 4 seed layer Fig. 5 Measurement
running water germs
To see the evolution of change and organoleptic changes of mixtures, were chosen 3
samples of sunflower seeds germinated: 3rd, 5th and 7th day of germination (Fig. 6).
Fig. 6 The 3 days of A 5 day germination A 7 day germination

germination
280 MTFI-2012
2.3. Method of preparing the mixture

Sunflower seeds during long storage lose their basic organoleptic properties. To
maintain the quality of germs we decided to use a mixture of sunflower sprouts and salt,
which in this case has two functions: as a spice and as a preservative. To prepare the
mixtures we used two kinds of salt, which most often used in cooking: iodized salt and
iodized salt in the following proportions: germ: salt in the proportion of 1:2 and 1:3.
Peeled sunflower seeds, with salt were weighed respecting proportions (Fig. 7).
seeds were chop until a homogenous mass then evenly distributed composition on a white
sheet in a thin layer (Fig. 9). Samples were dried in an oven at maximum temperature of 45
0C, because at this temperature all the nutrients are kept at a maximum (Fig. 10).
Fig. 7 Weighing Fig. 8 Blending Fig. 9 Arrange Fig. 10 drying

layer samples
After drying the samples were left at room temperature 18-20C for 20-30 minutes, to
determine the temperature of the mixture and to evaporate the excess of moisture. During
drying the mixture strengthens, thats why after drying; it was ground in the mill.
III. Results and Discussion

The present work was prepared a mixture of sunflower seeds germ iodized and
iodized salt. After all preparation procedures mixture was conducted a survey to select a
mixture of high organoleptic aspects.
Questionnaire for the survey was developed according to Laboratory methodical
guide of the discipline "techno-chemical control of catering products," namely annex of the
score, then guided the participants in the survey and evaluating the quality of the samples
examined. Proposed questionnaire was attached to RAL color table, for making it easier to
appreciate color type of the obtained mixture.
Questionnaires based on the average score was calculated for each of the samples
under study (Fig. 11).
MTFI-2012 281
Fig. 11. Survey results from sensory aspect
Analyzing all graphs above, we conclude that the sample mixture of salt (simple salt
and iodized one) and sprouts (3 days) is actually the most successful in terms of sensory
evidence and the best organoleptic properties.
In order to see the possibility of using
analyzed mixture at gastronomy, we added in the
recipe instead of the simple salt, mixture made by us.
To use all the useful properties of the mixture we
choose a recipe that does not require heat treatment
and the seasoning process is carried out at the end of
the cooking process. In this case we chose the recipe
94 Fresh cabbage salad recipe (Fig.12).
Questionnaire for the survey was developed
with technological card of cabbage salad with
organoleptic indicators that ought to satisfy Fig. 12. Coleslaw mixed
preparation and annex score, after the survey
participants were led to appreciate the quality.
For the tasting three samples were prepared in the presence of witness (basic
recipes) and other two had a mixture of iodized salt seasoned with sunflower sprouts and
simple salt with sunflower sprouts. Results were full marks in both samples.
282 MTFI-2012
Conclusion
The research mixture of salt and sunflower sprouts in different proportions has
concluded that the product obtained can be used in cooking, having several benefits:
enriches final product with vitamins, micro and macro elements, minerals etc.
In order to preserve biological and chemical worth recommend using the mixture for
seasoning preparations and cold dishes that are not subjected to heat treatment.
References
1. Ghid metodic pentru lucrri de laborator la disciplina Controlul tehno-
chimic al produselor alimentaiei publice;
2. Dr. Gillian McKeith, trad: Ioana Maria Diaconu, Bucuresti, Curtea Veche
Publishing "Hrana vie pentru sanatate -12 supralimente naturale pentru
intarirea sanatatii" editia a 2-a, 2008 ;
3. .. . :
"", 2009
4. . . 2012;
5. . . , . . ,
.
6.
( , 2007. 12,
.48-49)
7.
12
-2005(25-28 ). . , 2005. .82-83
8.

,2005., . 72-78
9.
, 2005. 10, .40-41
10. ! , 2033. 9 .7-10
11. 22391-89 . ,
1997.
12. 13830-97 . ,
1999.
13. 51575-2000 .
, 2001.
14. http://www.sprouts.ru/main2.html
15. http://www.sprouts.ru/graph.html
16. http://stroiniashka.ru/publ/64-1-0-1131
17. http://www.arborio.ru/2011/04/14/takaya-neprostaya-sol/
18. http://www.jv.ru/news/item/id/24856
STUDY THE INFLUENCE OF DRY GLUTEN UPON THE

QUALITY OF BARLEY FLOUR BREAD
*Chochkov Rosen, Karadzhov Grozdan
*Chochkov Rosen, rosen4o4kov@abv.bg
Abstract: The effect of dry gluten on quality of bread with barley flour was studied. All samples with
dry gluten have a high ratio H/ D compared to that of the control bread. With increasing of dry gluten
quantity the both volume at formed and bottom bread increase. Dry gluten also increase the specific
volume of the samples at all levels. The results of sensory analysis using hedonic rating showed that
with addition of 10 and 15 % dry gluten the disadvantages of gluten free bread is reduced to an
acceptable level. Increasing the quantity of dry gluten causes an increase bread volume, and the bread
specific volume.
Keywords: barley flour, bread, dry gluten, quality
1. Introduction:
In breadmaking barley flour is used in small quantities (10 %) to wheat flour without
any significant negative influence on bread quality [6, 7]. According to some authors, the
bread volume with wheat and barley flour (with the addition of 5 % barley flour) is hidher
than the volume of wheat bread [11]. Mihalkova [2, 3] found that the addition of barley
bran reduce the volume of wheat bread, index H/ D and change the crumb structure. After
modifying the method of kneading the authors received bread with the addition of 15 %
barley bran containing -glucans from 1.6 to 1.8 %, which is with relatively good quality.
According to Rurhann, Marjorie and Penfield [12] the addition of 20 % barley flour
decreased 5-6 % specific volume of wheat bread. The bread quality is lower than the
control sample. Other authors [8, 10] also found that the volume of wheat bread reduced by
the addition of barley bran. The results from another research are similars. The addition of
barley flour up to 15 % wheat flour leads to improved bread chemical composition, fiber
content, essential amino acids. In particular the quantity of lysine is increased to 3.10 g/ 100
g [5]. As the results of the studies the authors found that bread volume is low and the
quality is unacceptable. Some authors [13] replaced 20 and 30 % of wheat flour with barley
flour. The results show that the barley flour has a positive effect on most of dough
properties. The authors propose 20 % addition of barley flour to wheat, but the bread
quality is low. In literature its not found studies for bread prepared from barley flour
entirely. The purpose of the present investigation was to establish an objective influence of
dry gluten on the quality of bread from barley flour.
2. Materials and Methods:
2.1. Raw materials:
Barley flour with ash content - 1.93 % (d.b.), protein (N x 5.7) 10.50 %; Water
potable; Dry vital gluten with 94 % (d.b.) and water absorption 120 %.
2.2. Methods:
2.2.1. Substitution of dry gluten by submitting to the barley flour of certain
quantities (5, 10, 15 and 20 %) to obtain 100 % combination of barley flour and dry gluten;
284 MTFI-2012
2.2.2. Baking method by methodology prepared in UFT - Plovdiv. The dough

temperature is 29 - 30 , resting time 20 min, bread formation, final fermentation (35
) for 40 - 45 min, baking temperature 220 - 240 [1];

2.2.3. Masse (g), volume (cc) according BSS 3412 79;
2.2.4. Index (H/D) the ratio of height to diameter of bread [1];
2.2.5. Specific volume, cc/ g the ration of volume to masse of bread [1];
2.2.6. Sensory analysis the evaluation was maked according to ISO 8586-2:2008
with the next indicators: volume, odor, crust color, crumb color, mastication, porosity,
atypical flavor, residual flavor (fig. 1). Before the analysis the degustators were prepared by
the test procedure. Each degustator applied to the tasting map (scale for the intensity of
index) the values characterizing the strength of perceptions of each property. The arithmetic
results are graphically shape on coordinate system. Each property receives a value, which
forms the sensory evaluation of bread [9].
24 students selected and trained according to ISO 8586-1 (third year students of
Faculty of Food Technology of UFT), participated in the evaluation of bread samples. The
students received encoded samples and questionnaires as well as instructions for the
evaluation of the samples.
INDEX INDEX INTENSITY

1 2 3 4 5 6 7 8 9
1 Volume
2 Odor
3 Crust color
4 Crumb color
5 Mastication
6 Porosity
7 Atypical flavor
8 Residual flavor
Fig 1. Tasting card for index intensity of barley flour bread
The information contained on the sensory performa was indicated as:
Legend:
1 extremely dislike; 6 slightly like;
2 very much dislike; 7 moderately like;
3 moderately dislike; 8 very much like;
4 slightly dislike; 9 extremely like.
5 neither like nor dislike;
3. Results:
3.1. Physico-chemical characteristics of bread with barley flour
After previous studies it was establish that the volume of bottom and formed bread with
barley flour is low. These values define the flour as a very low. By the reason of absence of
gluten in barley flour it can not be expected to use it alone for bread making. To improve
the barley flour baking straight it was introduced different quantity of dry gluten - 5, 10, 15,
20 %. The results of determining the characteristics of barley flour bread with dry gluten
are presents on Table 1.
The bread quantitative indicators are almost constants - significant changes in mass
of bread, were not established. The masse of bottom bread is 193-194 g and masse of
formed bread is 392-394 g. With increasing of dry gluten quantity the both volume at
MTFI-2012 285
formed and bottom bread increase. The highest volume with an addition of 20 % dry gluten
is 626 cc. The difference between the volume of the control sample and those of formed
bread with 20 % dry gluten expressed as a percentage is 24.9.
Table 1. Characteristics of barley flour bread with dry gluten
Masse, g Volume, c
SAMPLES Bread Tin Bread Tin
(on the floor) bread (on the floor) bread
Barley flour (C) 193 393 280 470
Barley flour 95 % + 193 392 305 490
5 % dry gluten
Barley flour 90 % + 194 394 310 495
10 % dry gluten
Barley flour 85 % + 194 392 315 600
15 % dry gluten
Barley flour 80 % + 193 393 321 626
20 % dry gluten
0,5
0,45
0,4
0,35
Index H/D
0,3
0,25
0,2
0,15
0,1
0,05
0
C 5 10 15 20
Quanity of dry gluten, %
Fig. 2. Influence of dry gluten on index H/D of barley flour bread
Figure 2 shows the change of indicator (H/ D) of bread with barley flour and dry
gluten. Bread with 5 % dry gluten has highest indicator H/ D - 0.48. On the other hand the
higher quantity of dry gluten decreased the indicator H/ D. The index variation is 0.03
units, which is practically insignificant.
Despite of the reduction, all the fourth variety with dry gluten showed a high index
H/ D compared to the control sample. The results of the statistical analysing show that the
standard deviation of the samples is 0.03 with a level 0.05 [14].
The results of studies of the samples specific volume are presented in figure 3. It
was found that the specific volume with higher values more in addition of 5 % dry gluten.
A tendence is similar with higher quantity of dry gluten (10, 15 and 20 %). The highest
specific volume is obtained with an addition of 20 % dry gluten respectively 1.66 cc/ g.
The difference between the control sample volume and those with 20 % dry gluten,
in percentage is 12.65. This indicates that the dry gluten increases the specific volume of
the samples at all levels of its addition, whence it follows that the bread quality improves.
In a statistical treatment of data showed that the sample standard deviation is 0.078.
286 MTFI-2012
1,7
1,65
Specific volume, c/ g
1,6
1,55
1,5
1,45
1,4
1,35
1,3
C 5 10 15 20
Quantity of dry gluten, %
Fig. 3. Influence of dry gluten on specific volume of barley flour bread
3.2. Sensory evaluation of bread with barley flour and dry gluten
Results of sensory evaluation of bread samples containing different level of dry
gluten substitution as compared to the control is shown in figure 4. It is found that the bread
formed shape is specific with visible light cracks in the crust. The crust color of both bread
is intensely colored. The color is dark practically identical to that of control sample.
High quality of the samples at all levels of incorporation of dry gluten is established
in the porosity. The crumb is perceived as more developed. The difference between the
samples is achieved 3 units.
Volume
10
9
8
Residual flavor 7 Smell
6
5
4
3
2
1
Atypical flavor 0 Crust color
Porosity Crumb color

barley flour
+ 5 % dry gluten
+ 10 % dry gluten Mastification
+ 15 % dry gluten
+ 20 % dry gluten
Fig. 4. Sensory analysis of barley flour bread and dry gluten

The taste of bread is pronounced identical to this of bread from barley flour because
of the rich, and specific smell of barley flour. Bread crumb is very moist. This is due to
high relative water absorption of barley flour (72 %). By increasing the quantity of gluten
bread masticates is improved. The best results were obtained with 10 and 15 % dry gluten.
Bread has an atypical flavor and resiadual flavor. The biggest difference between the
samples is found in the volume. 4 points is for control sample, 8 points is with 20 % dry
gluten. This is a significant increase in this indicator. The higher volume is likely due to the
improved elasticity and gas retention properties of barley dough with dry gluten.
MTFI-2012 287
4. Conclusion:
The results from experiments indicated that all the samples with dry gluten have a
high ratio H/ D compared to that of the control bread. The dry gluten increases the specific
volume of the samples at all levels of its submission. The results of sensory analysis using
hedonic rating showed that addition of 10 and 15 % dry gluten disadvantages of gluten free
bread is reduced to an acceptable level. Increasing the quantity of dry gluten causes an
increase in volume, in consequence, and a bread specific volume. In sensory analysis made
to establish that the quality of the samples at all levels of the addition of dry gluten is
accounted for porosity index crumb is perceived as being more developed.
5. References:
1. , . (1993), ,
, , .
2. ., . (2011),
. . .
, LVIII, 1, .439-444.
3. ., . , . , . , . (2010),
- . . .
, LVII, 1, .183-188.
4. 9 16.03.2001 .
- ( . 30 2001 .).
5. Aludatt M. H., T. Rababah, K. Ereifej, I. Alli, M. A. Alrababah, A. Almajwal, N.
Masadeh and M. N. Alhamad (2011), Effects of barley flour and barley protein isolate on
chemical, functional, nutritional and biological properties of Pita bread, Journal of Food
Science and Technology, Article in Press.
6. Bjorklund M van R.A., et al. (2005), Changes in serum lipids and postprandial glucose
and insulin concentrations after consumption of beverages with beta-glucans from oats or
barley: a randomized dose-controlled trial. Eur. Journal Clin Nutr p. 1272-81.
7. Choi I., Mi-Ja Lee, Jae-Sung Choi, Jong-Nae Hyun, Ki-Hoon Park and Kee-Jong Kim
(2011), Bread quality by substituting normal and waxy hull-less barley (Hordeum Vulgare
L.) flours, Food Science and Biotechnology, Vol. 20, Number 3, p. 671-678.
8. Gill S., T. Vasanthan, B. Ooraikul, B. Rossnagel (2002), Wheat bread quality as
influenced by the substitution of waxy and regular barley flours in their native and extruded
forms, Journal of Cereal Science Vol. 36 (2): 219 237.
9. ISO 6658-85, Sensory analysis Methodology General guidance;
10. Izydorczyk M. S., J. E. Dexter (2008), Barley -glucans and arabinoxylans: Molecular
structure, physicochemical properties, and uses in food products: Food Research
International 41 (9), p. 850-868.
11. Karolini-Skaradzinska Z., H. Subda, A. Czubaszek (2006), Influence of addition of
barley flour on properties of dough and bread obtained from flours of spring and winter
wheats, YWNO. Nauka. Technologia. Jako, 2 (47), p. 124 132.
12. Ruthann B. Sw. Marjorie, P. Penfield (1988), Barley flour level and salt level selection for a
whole-grain bread formula, Journal of Food science, Vol. 53, Issue 3, pages 896901.
13. Shouk A.A., S.Y. El-Faham (2005), Effect of fat replacers and hull-less barley flour
on croissant quality, Polish Journal of Food and Nutrition Sciences vol: 14/55, number: 3,
pages: 287-292.
14. Sigma Plot 11, exact Graphs and Data Analysis.
SONIC TECHNOLOGY FOR OBTAINING DRINKING WATER

*Cirnu Carmen Liliana, Balan George
*Cirnu Carmen Liliana, carmen.cirnu@apabraila.ro
Abstract .The paper presents the results of experimental research at the Water Plant in Braila. The
purpose was to achieve the practical installation for the sonic treatment of raw water in the continuous
operating mode in industrial level and determine the operating modes for which the effect of
application of sonic technology is maxim. We evaluated the physical-chemical and microbiologic
indicators in different operating regimes of the sonic settling. Creating a new technology of sonic
treatment for raw water allows removal of disinfection phase, and is preferred for environmental
reasons.
Keywords: sonic settler, water, physical and chemical indicators, microbiologic indicators
Introduction
The main phase of water treatment technology is settling, a process of sedimentation
that are retained up to 98% of suspensions of any kind, either gravity (which is deposited by
gravity) as well as colloidal (to be submitted after a preliminary treatment with anti-
coagulant). Basins for water settling are called settlers [1] and they can be horizontal,
longitudinal, radial or vertical, depending on the direction of water flow. Choose the type of
sludge is based on a techno-economic study, taking into account the size of treatment
plants, local conditions (size of land that can be used, land topography, the soil nature, level
and quality of raw water), the cost the investment, operating, and operating difficulties. In
this paper we propose a new water treatment technology: the use of sonic settler, which is
equipped with air-jet sonic generator [2].
1. Sonic settler and research methodology of water sonic treatment

Research sonic treatment (ultrasound and simultaneous aeration) of raw water from
a surface source requires certain technical requirements for controlling and monitoring the
technological process, which are provided in the experimental facility, built on the platform
of water treatment plant in Braila.
On the platform of Braila water treatment plant the experimental installation [2,3]
for treat the raw water was made, that contains : vertical settler, two- frequency sonic-
ultrasonic type air-jet generator, and necessary systems for raw water supply, for air
pressure, for coagulant solutions. Sonic decanter works at this way (Fig. 1). Raw water
enters in the mixing chamber 2 through the supply pipe 5. There the food arrives by
pipeline 7 and the coagulant (aluminum sulfate solution). Sonic generator, powered with air
under pressure through the pipe 6, is introduced through the mixing chamber in different
positions and deep (depth in the range h = 0-1m), which co-produces and bubbling sonic
where, due to air this operation from generator.
Bubbling (aeration) performs a mixture of raw water and coagulant. Effects of sonic
generator and enters the reaction chamber 3 which amplifies the coagulation-flocculation
process. Decanted water is collected by collecting eight stacks. The suspension is deposited
in the bottom cone during of settling certain period time and is discharged through the
MTFI-2012 289
sludge outlet spout 9. Experimental sonic settler has the following overall rate: D = 1.6 m,
H = 2.56 m.
Fig. 1. Sonic experimental settler: 1-settler wall; 2-mixing chamber; 3-reaction chamber; 4-sonic air-
jet generator; 5-raw water pipeline; 6-air duct work of the generator; 7-coagulant pipeline;
8-decanted water collection; 9-collector sludge disposal; D, H- settler diameter and height
respectively; h-generator depth.
As sonic air-jet generator it was used the hydrodynamic unit P. Dumitras from
Institute of Applied Physics of Academy of Science of Moldova [4,5].We determined the
acoustic parameters of the generator on air working pressure p = 0.05 MPa, which were
conducted experimental research settling. Acoustic spectrum of sonic air-jet generator
revealed two working frequency [5]: the sonic frequency of fI = 10.76 kHz and ultrasonic
frequency of fII = 21.520 kHz as well as similar character of variation of intensity levels.
Methodology in experimental research work was:
- establishing working dates for installation, where water flow is a constant (raw
water flow rate of 0.9144 m / h , speed raw water ascension 0.145 mm / s);
- setting intermittent work cycle of sonic generator (actual generator operation
period of 60 minutes, alternated with periods break for the 5, 10, 15 or 20 minutes).
2. Influence of operating modes of sonic settler on physical-chemical and

microbiological parameters of quality of raw water
Given that the operating conditions of sonic settling is discontinuous (with breaks),
to assess how effective both during operation and during the break, but the depth and
position of the sonic generator placed in the mixing chamber, experiments were performed
dive depth according to different operating modes of sonic settler.
290 MTFI-2012
2.1. Turbidity Index.

Turbidity variation was investigated depending on operating modes of the sonic
settler at different values of the operation time ratio trap, which describe the generator
operating conditions:
t
t rap , (1)
t0
where: t is the operation time and t0 is the break time from a cycle.
To determine the optimal values for the operational ratio of time trap have watched
the following:
- 0 minutes operation / 60 minutes break, trap = 0;
- 5 minutes operation /15 minutes break, trap= 0.33
- 10 minutes operation /10 minutes break, trap = 1.0
- 20 minutes operation / 10 minute break, trap = 2.0
The depths to that sonic generator was placed were: h = 0, 0.25, 0.5, 0.75 and 1.0 m
toward exit mouth of Sonic settler reactor (see Fig.1). From Figure 2 is observed that the
minimum value of turbidity is obtained on the depth h = 0.75 m:
Tx,[NTU]
8
7
6
5
4
3
2
1
0
0 0,2 0,4 0,6 0,8 1 1,2
h,[m]
Fig. 2. Sonic decant water turbidity T x according to the depth h (generator acoustic intensity
level 109.88 dB /108.09 dB, frequency: 10.76 kHz / 21.520 kHz, operating time ratio trap = 0.33)
Turbidity value in this case is 3.2 NTU, value less than at traditional decanters
(value ranging between 4.2 and 4.6 degrees NTU). Based on the water turbidity
determinations we can said that operating time ratio is the base time parameter from the
settler sonic operation is depends directly. Turbidity variation depending on operating mode
of sonic settler is presented in Fig. 3:
Fig. 3. Sonic decanted water turbidity Tx according to operating time ratio trap (acoustic intensity level
109.88 dB /108.09 dB, frequency: 10.76 kHz /21.520 kHz, depth h = 0.75 m)
MTFI-2012 291
The minimum turbidity value of Tx =2.56 NTU is obtained for operating time ratio
trap = 0.33 (5 min operation /15 min break). This turbidity value is lower compared the
settler classic used (value between 4.2 and 4.8 NTU), which proves that sonic settler is very
good for clarified processes.
Polynomial approximation for water sonic treated turbidity dependence, depending
on the operating mode of the sonic settler to optimum depth of generator immersion (h*=
0.75 m) has the formula:
Tx = - 4.9368 trap3 + 16.94 trap2 10.144 trap + 4.242, (2)
where: Tx ,[NTU] is turbidity and trap is operation time ratio of sonic generator.
Further maintained sonic settler operating regime where water turbidity is minimal :
3 cycles of 5 minutes of actual generator operation followed by 15 minutes of rest
(operating time ratio trap = 0.33) at optimal depth of generator immersion.
2.2. Oxidability index.

The figure below illustrates the influence of sonic treatment and bubbling on the
content of oxidability substances in water:
3,5
Oxidize Organic Matter(mg O2/L)
2,5
1,5
0,5
0 h [m]
0,75
SOO ab SOO x
a b
Fig. 4. Sonic settling water oxidability (generators acoustic parameters: Lf I = 109,88 dB/ Lf II =
108,09 ; fI =10,76 kHz/ fII =21,520 kHz), compared with raw water (a) and with bubbling treated
water (b): SOOab - oxidability organic matter of raw water; SOOx oxidability organic matter of
settling water at sonic treatment; SOOx-oxidability organic matter at aeration
It is noted that the value of water decanted oxidability at sonic treatment decreases
being 1.826 times lower than the value determined for raw water(fig. 4, a). Sonic generator
replacement with an aerator showed increase of the average water oxidability (fig.4.6, b).
Oxidability value of settled water when sonic generator was replaced with an aerator is:
SOOx-a = 2.40 mg O2/ liter. This value is 1.3 times higher than the one obtained when
using sonic generator, which indicates that for sonic treatment two distinct processes occur-
acoustic cavitation producing water degassing leading in decreased oxidability, and air
bubbling leading to water aeration, respectively to oxidability increase.
292 MTFI-2012
2.3.Content of aluminum ions and sulfate ions.

Test results [3] have shown that the average aluminum ions content (Fig. 5 a)
decanted water through experimental sonic settling (Al-x = 0,12mg/l) is 1.66 times smaller
than the average value obtained in classic settling (Ald= 0,14 mg/l). It should be
emphasized that the effect of reducing aluminum ion content of sonic treated water is
beneficial for aquatic ecosystems and human health.
0,14
Aluminum Ions (mg/l)
0,13
0,12
0,11
0,75 h [m]
Al-x Al-d
a b
Fig. 5. Aluminum ions content value (a) and sulfate ion content (b)at sonic treatment (generators
acoustic parameters: Lf I = 109,88 dB/ Lf II = 108,09 ; fI =10,76 kHz/ fII =21,520 kHz) compared to
classical technology
Experimental results showed that the average of sulfate ion content (fig. 5, b) of
experimental sonic settling (SO4-x =100 mg/l) is smaller than average value determined for
classic settling (SO4-d = 110 mg/l), which shows an economic effect.
2.4.Microbiological indicators.
Given that the settler sonic operating mode is discontinuous was monitored bacterial
load of treated water for all operating modes of sonic settler (trap = 0; 0,33; 1,0; 2,0) [7].
Were determined: aerobic mesophilic bacterial count at 37 C (mesophilic), probable
number of coliforms bacteria (total coliforms), thermo-tolerant probable number of
coliform bacteria (fecal coliform), probable number of fecal streptococci.
Mesophilic bacteria are microorganisms that grow at 22 C and 37 C, able to form
visible colonies on nutrient media under certain culture conditions (UFC).
Coliform bacteria (total coliforms) are mobile bacilli, Gram-negative non-
sporulated which ferment lactose at 37 0.5 C and is identified by the characteristic
appearance of colonies formed on selective media.
Thermo-tolerant coliform bacteria (fecal coliform) have lactose fermentation
characteristic in lactose liquid medium and acid gas at 44 0.5 C.
Fecal Streptococci are spherical or oval cocci, Gram-positive, immobile, seated in
pairs or short chains isolated which grows at a temperature of + 44 0.5 C in the presence
of 40% bile salts and sodium azide.
Table 1 presents the results of sonic treated water bacteriological load in the
experimental settler depending on its trap operating mode. The research was conducted in
two seasons: summer and autumn water temperatures ranging from 14-16 C and from 24
to 26.5 C.
MTFI-2012 293
Table 1. Microbiological indicators depending on operating mode of the sonic settler

Operation Time Ratio trap 0 0,33 1,0 2.0
Aerobic mesophilic bacterial count at 37C (germs), [No./1 ml] 92 0 0 0

Probable number of coliform bacteria (total coliforms)
140 0 0 0
[No./100 ml]
Thermo-tolerant probable number of coliform bacteria (fecal
33 0 0 0
coliform) [No./100 ml]
Probable number of fecal streptococci (Streptococcus) [No./100
5 0 0 0
ml]
Table 1 shows that starting with Operation Time Ratio trap=0.33, all microbiological
indicators analyzed reaches zero, which allows us to choose the optimal treatment sonic
regime - 5 minutes operation / 15 minutes break. Sonic treated water bacteriological
charging not vary with depth that sonic generator is immersed and also starting with
trap=0.33 remains zero [129]. To generalize the results according to sonic treatment regime
and acoustic field intensity, has proposed a new sonic criterion [7]. It is the ratio of the
acoustic intensity level produced by a generator and water flow passed through the sonic
settler:
Lt dB s , (3)
Cs = ,[ ]
Qt + t0 l
where: L, [dB] is the overall level of sound intensity produced by the generator ; t, [s]
generators working time ; t0, [s] pause time of generator operating cycle ; Q,[l/s]=Q10-3
[m3/s] treated water flow.
Below in Fig. 6 is the variation on microbiological indicators of water, depending on
the sonic criteria:
Fig. 6. Microbiological indicators of water depending on the sonic criteria Cs
To understand the curves course must be taken into account that at sonic treatment
two processes occur simultaneously: cavitation degassing and aeration by bubbling. The
curves in the graph tend to stabilize (see curve streptococci) which confirms the balance
between aeration and degassing at sonic treat. Oscillations shown in Figure 6 indicate stress
resistance of bacteria which should be studied further. Experimental data processing using
MathCAD PLUS, allowed the determination of sonic criteria, where antimicrobial effect is
maximum, namely:
Cs = 0,110,295, dB s (4)
l
294 MTFI-2012
It is known that destructive influence of ultrasound is a consequence of

hydrodynamic forces related to the formation and implosion of ultrasound cavities. Of
particular importance is hydrophobic character of the microbiological entity sheath, what
makes cavitation phenomenon to take place far away, or closer, the water-microorganism
contact area. So the sensitivity of microorganisms, vis--vis of the ultrasound effect related
to the phenomena which cause cavitation in in their immediate vicinity. Cavity formation
within cells is influenced by their structure and composition. Thus, cytoplasm viscosity
aggravates a lot the appearance of intracellular cavitation. Due to cavitation bubble
destruction, existing gas or vapor within it are adiabatically compressed, temperature can
reach to10.000 0C and forms a shock wave whose intensity increases with increasing
ultrasonic pressure. Antibacterial effect obtained by treating water with bi-frequency
generator sonic-ultrasonic type, can be explained by a dual bactericidal mechanism [7]:
- in the first phase under the action of sound waves there is microorganisms cell
walls awareness through sonic frequency (10.76 kHz).
- in the second phase under the action of low frequency ultrasound (21.52 kHz)
bacterial destruction occurs, which is manifested by proteins denaturing, broken capillary
walls and cell contents dispersal in the environment.
Conclusions
We studied the influence of sonic settler operating regime on the physico-chemical
parameters and microbiological quality of water, experimental acoustic parameters of the
generator are: acoustic intensity level Lf I = 109.88 dB at first frequency emission fI =10.76
kHz (sonic frequency); acoustic intensity level Lf II = 108.09 dB at second frequency
emission fII =21.520 kHz (ultrasonic frequency). Optimal working regime of the generator,
in the sonic settler is discontinuous in the cyclical variant: a operating time followed by a
long pause. We determined the ratio between the generator operation period and the period
of break trap = 5min/15 min, established in a operating cycle of one hour, where the average
turbidity is Tx = 2.56 NTU, and is smaller than the one obtained in the classical settler
(value between 4.2 and 4.8 NTU) which proves that sonic settler is 36.415% efficiently
against a classic settler. Due to sonic treatment of raw water, the following results were
obtained: water oxidability value decreased 1.5 times compared to that obtained by
conventional technology and 1.826 times compared to raw water; content of aluminum ions
in water decreased of 1.66 times compared to conventional technology; was decreased from
110 mg / l to 100 mg / l water content of sulphate ions compared with traditional settling.
Also we studied the influence of working regime of sonic settler on the microbiological
quality parameters of raw water: aerobic mesophilic bacterial count (mesophilic), probable
number of coliform bacteria (total coliforms), thermotolerant probable number of coliform
bacteria (fecal coliform), probable number of fecal streptococci. Sonic treatment of water
has a significant bactericidal effect. In all experiments it was observed that at sonic
treatment bacteriological indicator values are "0". Behavior of microorganisms under the
influence of ultrasound depends on cavitation phenomenon. So if germs and streptococci
are destroyed by pressure waves produced by sonic waves, then total and fecal coliforms
are resistant to sonic waves, but they destroy at cavitational bubble implosion (the so-called
phenomenon "hot spot"). For the first time we introduce the notion of sono-microbiology
[7], a notion referring to water disinfection using an air-jet sonic generator. In bi-frequency
sound field (sonic frequency of 10.76 kHz and 21.52 kHz ultrasonic frequency), there is
total destruction of microorganisms in water. Sonic treatment of water includes two
MTFI-2012 295
physical phases of the classic raw water treatment: settling simultaneously with filtering.
Also this treatment eliminates phase of chemical treatment, disinfection. In this context we
can speak not by a sonic settler, but sono-biochemical reactor treating water like in a
technological cell.
References
1. Pslaru I., Rotaru N., Teodorescu M., Alimentri cu ap, Ed. Tehnic, Bucureti, 1981
2. Crnu C., Blan G., Dumitra P., Decantorul sonic pentru tratarea apei brute n vederea
potabilizrii, Meridian Ingineresc, nr.1/2011, Ed. UTM,Chiinu, pp. 14-19
3.Crnu C.,Blan G.,Dumitra P.,Oxidability, aluminium and sulphates at the raw water
sonic regime treatment, Meridian Ingineresc, nr. 4/2010, Ed. UTM,Chisinau, pp. 88-92
4. Dumitras P. and al., Two Frequencies Cavitation Installation and Hydrodynamical Unit
for it, Patent N114415, BOPI No 9/1998, Romania
5. Dumitras P. and al., Influence of Ultrasound Cavitation on Starch Properties, Surface
Engineering and Applied Electrochemistry, no.1, 2005, pp. 83-89.
6. Crnu C., tefan A., Blan G., Acoustic parameters of the flat air-jet generator with two
swirl resonators, The Annual Symposium of the Institute of Solid Mechanics SISOM 2011
and Session of the Commission of Acoustics, Bucharest, 25-26 May, 2011, pp. 216-222.
7. Crnu C., tefan A., Blan G., Sonomicrobiology of Raw Water at The Treatement by
Air-Jet Generators , The 9th International Conference Constructive and Tehnological
Design Optimization in the Machines Building Field OPROTEH-2011, Bacu, 24-26
May, 2011
EFFECT OF EGG YOLK POWDER ADDITION ON

RHEOLOGICAL PARAMETERS OF WHEAT FLOUR DOUGH
AND BREAD QUALITY
*Codin Georgiana Gabriela, Mironeasa Silvia, Mironeasa Costel
tefan cel Mare University of Suceava Suceava, Romania
*Codin Georgiana Gabriela, codinageorgiana@yahoo.com, codina@fia.usv.ro
Abstract: The addition of 0.1 to 0.5% of egg yolk powder (EYP) in wheat flour (WF) on dough
rheological parameters and bread quality were studied. The Alveograph parameters, like extensibility
(L) and deformation energy (W) increased significantly with the increased amount of egg yolk
powder. The Alveograph dough tenacity (P) and P/L ratio decreased significantly with the addition of
egg powder in wheat flour. From the point of view of the dough rheological parameters recorded by
Mixolab device at 0.4% egg yolk powder addition we noticed an decrease of the C1 torque and an
increase of the Mixolab dough rheological parameters like stability, gelatinization temperature, dough
temperature of amylolytic activity and doughs opposed torque at the starch gelling. The bread quality
characteristics (porosity, elasticity, loaf volume) were improved by egg yolk powder addition in doses
of 0.1-0.4%. For dose of 0.5% addition was noticed a slightly decrease of the values of this
parameters. Therefore, the results indicate that the optimum dose for egg yolk powder addition in
wheat flour dough is of 0.4%. At this dose were improved the dough rheological parameters of wheat
flour and the physical properties of bread, probably due to the higher values of phospholipids from
egg yolk powder.
Keywords: wheat flour, egg yolk powder, Alveograph, Mixolab, bread
Introduction
During the centuries, the bakers have added small quantities of some ingredients to
improve bread quality characteristics like taste, flavor, color, loaf volume, preservation, e.g.
From these ingredients commonly used as additives in the wheat flour dough are the eggs
used for their binding capacity, coagulant properties, taste and flavor. Eggs present a
composition rich in nutrients with small variations depending on its species. The eggs
composition contain water (69%), proteins (11%), carbohydrates (0.8%) and lipids (8.1%)
[Herron & Fernandez, 2004]. From egg yolk lipids the main components are neutral lipids
(65%) and phospholipids (30%) [Kim, H., 2007] which represent approximately 10% of the
wet weight of the egg yolks [Chi, Y., & Lin, S., 2002].
Lipids are essential in bread baking technology because their high content of
triglycerides (66%) and phospholipids (28%) which led to significant emulsifiers properties
in wheat flour dough. Although there are some reports on the effect of egg yolk addition in
wheat flour [Kim, H., 2008] studies regarding its effect on the wheat flour dough
rheological behavior and the bread quality are very few.
The aim of this research paper is to present the effect of egg yolk powder addition in
wheat flour on dough rheological behavior and bread quality.
MTFI-2012 297

Egg yolk powder was purchased from the Enzyme & Derivates S.A., Costisa
Neamt, Romania.
Wheat flour used in the experimental research is flour with a medium quality for
bread making, purchased from the local market.
Samples formulations. Egg yolk powder was added in wheat flour at different
levels (w/w on wheat flour basis): 0; 0.1; 0.2; 0.3; 0.4 and 0.5%. Single wheat flour was
used as control sample.
Chemical analysis. The analytical parameters of the wheat flour were determined
according to the approved method of ICC or Romanian standard methods: moisture content
(ICC Standard No. 110/1), protein content (ICC Standard No. 202), wet gluten content
(ICC Standard No. 106/1), gluten deformation index (SR No. 90), ash content (ICC No
104/1) and Falling Number index (ICC No. 107/1).
Rheological characteristics. The Alveograph parameters: maximum pressure (P),
deformation energy (W), extensibility (L), swelling index (G) and Alveograph ratio (P/L)
were determined according to SR EN ISO 27971:2008. The rheological parameters of
wheat flour dough were determined by Mixolab device (CHOPIN, TRIPETTE and
RENAUD) using the standard option Chopin+ protocol, according to the international
standard (ICC-Standard Method No. 173, 2008), for the 0.4% level of egg yolk powder
addition, level were the bakery products parameters presented optimal values. The Mixolab
parameters curve recorded are: dough stability (ST, min), protein weakening (C2, Nm),
starch gelatinization (C3, Nm), amylolytic activity (C4, Nm) and starch gelling (C5, Nm
and difference of the points C5-C4). The constant water absorption (57%) was followed for
determination of rheological parameters for each sample.
Bread making. The baking test was performed according to the Romanian method (STAS
90:2007) and the protocol used was: 2100g flour, 63g yeast, 31.5g salt, egg yolk powder in
different doses (0%- control sample, 0.1%, 0.2%, 0.3%, 0.4%, 0.5%) and water - 1176 ml to 29-
30C. Bread volume was determined after two hours of cooling by means of rape seeds (SR
91:2007). The elasticity and porosity parameters of bread have also been determined according to
the methods described by SR 91:2007.
Statistical methods. All determinations were performed at least in triplicate. The
values reported are expressed as the average standard deviation to a confidence interval
of 95%. All data was processed with Microsoft Excel 2003.

The analytical parameters of wheat flour used in this study are shown in Table 1.
Table 1. Flour analytical parameters
Parameters Average value standard deviation
Moisture content (%) 13.9 0.02
Protein content (%) 10.72 0.20
Wet gluten content (%) 23.8 0.60
Gluten deformation index (mm) 13 0.80
Ash content (%) 0.64
Falling Number index (s) 255 4.00
298 MTFI-2012
Rheological parameters. The average values specific to Alveograph parameters for

the control samples in that were gradually added different quantities of egg yolk powder are
shown in Table 2.
Table 2. Effect egg yolk powder addition in wheat flour on Alveograph parameters
Egg yolk powder addition in wheat flour
Parameters
0 0.1 % 0.2 % 0.3 % 0.4% 0.5%
Tenacity, P (mm) 67 65 61 61
63 0.30 62 0.30
0.40 0.3 0.10 0.20
Extensibility, L (mm) 81 91 93
82 0.50 88 0.40 90 0.40
0.50 0.20 0.20
Swelling index, G 20 20.10 20.80 21.10 17.70
21 0.10
(mm) 0.20 0.10 0.20 0.05 0.10
Deformation energy, 165 181 189 200 228
214 1.00
W (10-4J) 2.00 2.00 1.00 1.00 2.00
Alveograph ratio, P/L 0.83 0.79 0.72 0.69 0.67 0.66
*
Results are expressed as the mean determination followed by the standard deviation.
The results shown that the dough tenacity values (resistance to the dough
deformation) decreased with the increase of egg yolk powder addition in wheat flour,
whereas an increase trend in the deformation energy and extensibility was observed with
the increase level of egg yolk powder addition. The swelling index of the dough ranged
from 17.70 to 20 mm while the Alveograph ratio ranged between 0.66 and 0.83. Although
wheat flour dough with different doses of egg yolk powder addition has tenacity lower than
control sample, these values presented a positive effect on dough rheological behavior by
positively changes on the Alveograph ratio P/L and dough strength (by the increase of W
deformation energy).
The variations of rheological parameters in wheat flour (WF) dough - control sample
and in sample with 0.4% egg yolk powder (EYP) addition in wheat flour on Mixolab
parameters are shown in Table 3.
Although wheat flour dough obtained with different egg yolk powder addition
indicate lower C1 torque value (by it decrease) compared with the control sample this
changes in dough rheological behavior seems to have a positive effect on Mixolab dough
stability which significantly increase to 0.4% egg yolk powder addition in wheat flour
dough, Figure 1. Regarding the values from the Mixolab first heating stage it can be noticed
a slightly decrease of the C2 torque value and an increase of the dough temperature that
indicate a delay of the starch gelatinization in the Mixolab first heating stage when egg yolk
powder is added probably due to its high lipids content that induce distinct changes on
dough pasting rheological behavior.
MTFI-2012 299
Table 3. The effect of 0.4% egg yolk powder addition in wheat flour on Mixolab parameters
Samples
Parameters
Control 0.4 % EYP
Dough stability (min) 5.49 0.47 8.54 0.62
Maximum consistency during stage 1 - C1 (Nm) 1.12 0.06 1.02 0.04
Maximum consistency during stage 3 - C3 (Nm)) 1.56 0.06 1.61 0.05
Dough temperature during stage 3 (oC) 75.9 0.80 82.50 0.50
Minimum consistency during stage 4 - C4 (Nm) 1.11 0.04 0.97 0.03
o
Dough temperature during stage 4 ( C) 76.30 0.60 81.70 0.40
Difference of the points C5 and C4 (Nm) 0.29 0.01 0.59 0.01
*
Results are expressed as the mean determination followed by the standard deviation.
During the baking process, by work input the wheat flour dough dynamic balance changes
and by starch gelatinization and gluten proteins denaturation it can be turned into bread. Starch
changes its structure by gelling, free glucan chains appear and hydrophobic and hydrophilic
surfaces begin to change.
a) b)
Fig. 1. The Mixolab curves recorded for: a) wheat flour; b) wheat flour with egg yolk powder at the
level of 0.4g/100 g addition
Gluten proteins structure irreversible changes by thermal denaturation. In these

conditions a translocation of lipids in the product takes place. Polar lipids migrates from the
gluten proteins to the wheat flour starch partial gelatinized while nonpolar lipids form
complexes with starch amylose and amylopectin slowing its recrystallization after bread
baking. By Mixolab, this slowdown which reflect the decrease of bread preservation is
shown by an increase of the difference of the points C4 and C5, increase caused by the
polar lipids addition.
300 MTFI-2012
Regarding the baking tests results, as shown in Figure 2, it was noticed an increase
in loaf volume, probably due to the increase of gas retention capacity by the wheat flour
dough. Bread porosity and elasticity variations follow a similar trend with a slightly
increase with egg yolk powder addition. The increase of porosity values is due to the fact
that by dough mixing in the air presence hydrosoluble proteins from egg yolk powder
addition turns into thin films due to the viscosity and cohesion forces. Moreover, their fat
content ensures the carbon dioxide bubbles integrity (present in the liquid film existing
around them), therefore to the pores which will lead to the increase of the wheat flour
dough gas retention capacity and bread loaf volume obtained.
As a result of the dough rheological and baking tests values we can conclude that the
best results were obtained for the samples with 0.4% egg yolk powder addition.
358
0.5 96.1
83.7
372
0.4 96.4
Egg yolk powder (g/100 g)
84.1
356
0.3 95.8
79.8
291
0.2 94.6
74.2
273
0.1 92.4
67.7
224
0 90.2
61
Porosity (%) Elasticity (%) Specific loaf volume (cmc/100 g)
Fig. 2. Loaf volume, porosity and elasticity of bread for different egg yolk powder addition
Conclusions
The positive effect of egg yolk powder addition in wheat flour dough is due to its
functional properties: solubility, hydration properties (sorption, water retention capacity,
swelling, and viscosity), gelatinization, protein-lipid interactions (emulsifying capacity).
From the point of view of the Mixolab parameters curve, egg yolk powder addition causes a
decrease of the C1 and C1 toque values and an increase of dough stability. From the point
of view of the Alveograph values it was noticed a decrease of the dough tenacity (P) and an
increase of the dough extensibility (L) and deformation energy (W).
From the point of view of bakery products obtained, egg yolk powder addition
gives them some functional properties which improve quality parameters like loaf volume,
porosity and elasticity.
The results obtained shown that the optimum dose of egg yolk powder addition
which can be added in wheat flour dough is 0.4%, dose that improve dough rheological
parameters and also the bread quality.
MTFI-2012 301
References
1. Chi, Y., & S. Lin, Research Advances in Extraction and Application of Egg-Yolk
Lecithin, Food Ferment. Ind., 28, 5053, (2002).
2. Herron, K. L., & Fernandez, M. L. Are the current dietary guidelines regarding egg
consumption appropriate? Journal Nutrition, 134 (1), 187190, (2004).
3. ICC, Standard Methods of the International Association for Cereal Chemistry, 110/1,
202, 106/1, 104/1, 107/1, 173. International Association for Cereal Science and
Technology, Vienna (2010).
4. Kim, H., & Choe, E. Effects of egg yolk powder addition to the flour dough on the
lipid oxidation development during frying, LWT- Food Science and Technology, 41,
845853, (2008).
5. SR 90, Wheat flour. Analysis method. Romanian Standards Association (ASRO),
Bucharest, Romania (2007).
6. SR 91, Bread and fresh pastry products. Methods of analysis. Romanian Standards
Association (ASRO), Bucharest, Romania (2007).
7. SR EN ISO 27971 Cereals and cereal products Common wheat (Triticum aestivum
L.). Determination of Alveograph properties of dough at constant hydration from
commercial or test flours and test milling methodology. International Organization for
Standardization, Geneva (2008).
THE CONTAIN OF ORGANIC ACID IS ONE OF NATURILITY

INDICE IN DRY WINES
Cohanovscaia Stella
Cohanovscaia Stella balanutaanatol@mail.md
Abstract: This article presents results about organic acids contents in must and wines. It was studied
wines and from 2007-2010 harvest from diverse wineries.
Key words: grapes, must, organic acid content.
Introduction
Organic acids make major contributions to the composition, stability and
organoleptic qualities of wines, especially white wines. Their preservative properties also
enhance wines microbiological and physicochemical stability.
Thus, dry white wines not subjected to malo-lactic fermentation are more stable in
terms of bitartrate and tartrat precipitation. Young white wines with high acidity generally
also have greater aging potential.
Content and ratio of organic acid in grapes depends on the variety, environmental
factors, and in the wines from production technology. Their general content also plays an
important role in the formation of wine used for the production of wine distillates.

We studied samples of grape juice and wine from 2007-2008harvest of diverse
grapes, as: White of Suruceni, White of Onicani, Riton, Prime of Magaraci, Bianca,
Aligote on content of organic acids. From all organic acids, we studied oxalic, formic,
tartaric, malic, citric, succinic and lactic acids. We determined organic acid content by
capillary electrophoresis with 103 device from enterprise.
Results
Contain of organic acids in juice grapes and wines are presented in table 1 and
table2.
We can see from table 1, that analogically quality and quantity of acids content:
tartaric and malic in grapes juice of White of Suruceni and White of Onicani; tartaric,
citric and malic acids in grapes juice of Bianca, Aligote.
The grapes juice from Riton and Prime of Magaraci are close to tartaric acid content,
but different on malic and succinic acids content.
MTFI-2012 303
Table 1. The organic acids content in grapes must from 2007-2008

Musts
Organic acids White of White of Riton Prime of Bianca Aligote
Oxalic, g/dm3 0,05-0,06 0,06-0,1 0,09-1,0 traces 0-0,1 0,12-0,17
Formic, g/dm3 - - - - - -
Tartaric, g/dm3 4,0-5,1 4,9-5,1 4,8-4,9 4,6-4,8 3,7-4,0 3,8-4,0
Malic, g/dm3 traces traces traces traces traces traces
Citric, g/dm3 1,9-2,1 1,9-2,6 2,8-3,0 2,8-3,0 2,5-3,0 2,8-3,0
Succinic, g/dm3 0-0,3 0,3-0,32 traces traces 0,02-0,19 0-0,4
Lactic, g/dm3 - - - - - -
Total, g/dm3 5,95-7,56 7,16-8,12 6,09-6,22 7,4-7,8 6,22-7,19 6,72-7,21
Table 2. The organic acids content in white wines from 2007-2010

Wines
Organic acids White of White of Riton Prime of Bianca Aligote
Oxalic, g/dm3 0,2-0,4 0,20-0,30 0,10-0,17 0,10-0,2 0,10-0,20 0,1-0,2
Formic, g/dm3 - - - - - -
Tartaric, g/dm3 3,80-4,20 4,20-4,80 3,8-4,8 3,50-4,13 3,20-4,10 3,5-4,0
Malic, g/dm3 1,20-1,25 1,00-1,20 0,50-0,70 0,70-0,90 0,6-0,8 0,5-1,0
Citric, g/dm3 0-0,15 0,13-0,40 - - - -
Succinic, 0,50-1,00 0,80-1,80 1,00-1,10 1,00-1,15 1,1-1,2 1,2-1,25
g/dm3
Lactic, g/dm3 0,70-1,00 0,50-0,80 1,65-2,00 1,20-1,7 1,8-2,5 1,7-2,0
Total, g/dm3 6,40-7,85 6,83-9,30 7,05-8,77 6,50-8,08 6,8-8,92 7,0-8,0
The results of research (table 3) correspond in accord by dates from bibliography.

How we can see in table 3, organic acids contain in wines compared to grapes juice: malic
acid decreases, succinic and lactic acids increase, over acid content remains at the same
level. The changes of malic and lactic acids content in grapes juice and wines are the result
of malo-lactic fermentation; succinic acid is formed by fermentation of tartaric and malic
acids.
Quality and quantity of oxalic, tartaric, malic and lactic acids content are the same as
in wines obtained from White of Suruceni and White of Onicani (controlled sample), but
acids content of wines from Riton, Prime of Magaraci, Bianca grapes are closely to content
in Aligote wines (controlled sample).
Table 3. The organic acids content in must and wine

Test samples Bibliography
Organic acids
Must Wine Must Wine
Oxalic, g/dm3 0-0,17 0,10-0,40 0,07-0,1 0,07-0,1
Formic, g/dm3 0 0 0 0
Tartaric, g/dm3 3,70-5,10 3,2-4,8 2,0-8,0 1,0-6,0
Malic, g/dm3 1,20-3,00 0,5-1,25 2,0-7,0 0-5,0
Citric, g/dm3 0-0,32 0-0,40 0-0,7 0-0,7
Succinic, g/dm3 traces 0,50-1,80 0-0,3 0-1,5
Lactic, g/dm3 0 0,50-2,50 0 0-2,5
304 MTFI-2012
The results present that wine from complex-resistant varieties of grapes planted in
Doibanscoi region is closely on quality and quantity content of organic acids with
controlled samples.
The above limits of variation in concentration of organic acids in wines are
characterized with respect to the production process. The infraction of production
technology causes a change in their content (table 4).
Table 4. Contain of organic acids from different wineries

Organic acids Samples
1 2 3 4 5 6 7 8 9
Oxalic, g/dm3 0,2 0,1 0,05 0,1 0,2 0,16 0,07 0,4 0,2
Formic, g/dm3 - - - - - - - - -
Tartaric, g/dm3 2,1 2,8 3,8 3,1 1,2 1,2 0,8 1,0 0,2
Malic, g/dm3 - - - - - - - - -
Citric, g/dm3 - - 1,8 1,7 1,9 2,0 1,0 1,0 1,0
Succinic, g/dm3 1,0 1,1 2,1 2,1 0,9 0,9 0,5 1,0 0,8
Lactic, g/dm3 3,3 2,8 2,9 2,6 1,7 1,1 - - -
Total, g/dm3 6,6 6,8 10,3 9,6 6,3 5,7 6,8 3,4 3,0
How we can see in table 4, contain of tartaric acid (except for samples 3 and 4) is
below in 1,2 to 2 times than wines produced by keeping technology (table 6), malic acid is
absent, citric acid higher in 1,5 to 2 times lactic acid content is several higher (samples 1
and 3). The reasons in changes on organic acids content in wines can serve the processes of
their transformation in the offense regimes fermentation of juice grapes and storage wines.
Decrease of malic acid content or it disappearance (samples 1-9, table 4) may be caused:
long-term storage prior to processing, at high temperature; processing rotten berries and
their must fermentation under wild yeast, causing decay of malic acid to dioxide of carbon
and water.
Table 5. Contain of organic acids

Organic acids Samples
1 2 3 4 5 6
Oxalic, g/dm3 0,13 0,07 0,2 0,1 0,02 0,1
Formic, g/dm3 - - - - - -
Tartaric, g/dm3 2,6 1,9 2,1 2,8 2,8 2,7
Malic, g/dm3 - - - - - -
Citric, g/dm3 - - - - - -
Succinic, g/dm3 0,96 1,1 1,0 1,1 0,7 1,2
Lactic, g/dm3 2,7 2,3 3,3 2,8 2,7 2,6
Total, g/dm3 6,4 5,4 6,6 6,8 6,2 6,6
Increasing of citric acid content compared to average values in wines due to it

artificial addition, which allowed till 2,0 g/dm3 for dry ordinary wines and not allowed to
wines for distillates (samples 3-9, table 4). Wines for distillates obtained by keeping
technology (table 6) contains organic acids within the limits: oxalic acid from 0,1 to 0,2
g/dm3, tartaric acid from 3,0 to 6,0 g/dm3, malic acid from 1,0 to 3,0 g/dm3, citric acid from
0 to 1,0 g/dm3, succinic acid from 0,5 to 2,0 g/dm3, lactic acid from 0,5 to 2,8 g/dm3. In the
MTFI-2012 305
same time were made controlled samples fermenting sugar and pomace in condition of
laboratory to study quality and quantity of organic acids content (table 5).
Table 6. Limits of variation organic acids content in wines made by different methods
Limit of organic acid content in wines
Organic acids Keeping technology Offense technology Wine pomace
(table 2) (table 4) (table 6)
Oxalic, g/dm3 0,07-0,3 0,05-0,4 0,02-0,13
Formic, g/dm3 - - -
Tartaric, g/dm3 3,0-6,0 1,0-3,8 1,9-2,8
Malic, g/dm3 0,5-2,0 - -
Citric, g/dm3 0-0,7 1,0-2,0 -
Succinic, g/dm3 0,5-2,0 0,5-2,1 0,7-1,2
Lactic, g/dm3 0,5-2,5 0-3,3 2,3-3,3
Total, g/dm3 7,0-8,9 3,0-10,3 5,4-6,8
In these wines observed absence of malic and citric acids and sum of organic acids
content is visibly lower. Generation of dates about organic acids content in wines obtained
by diverse methods (table 4, 5) presented in table 6.
The ratio of tartaric acid with sum of malic and lactic acids is an additional criterion for
recognition of natural and falsified wines. The ratio is 1:0,61 by keeping technology, but in
wines obtained with sugar and pomace, this ratio is 1:1,19.
The study has demonstrated that citric acid content in the wines obtained by offense
technology was higher in 1,7 to 2,0 times from natural wines.
Conclusions
In this way, organic acids content and its correlation, we can judge about level of
falsified wines, but it is not always possible to determine the used way by producer.
The comparison between concentration of organic acids in studied and controlled
samples allows detecting products of concrete producer.
References
1. Cotea V. D., Znoag C., Cotea V. V. Tratat de Oenochimie. Volumul I i II.
Bucureti: Editura Academiei Romne, 2009.
2. . ., . . . . , 1988.
3. . . , . . . , 2000.
4. 52841-2007 .
.
5. Scorbanova E., Cairac I., Tampei O. Metode de determinare a vinurilor falsificate. In :
Viticultura i Vinificaia, nr. 1, 2006.
HEAT STABILITY AND QUALITY CHARACTERISTICS OF THE

FRUIT FILLINGS USED IN PRODUCTION OF LOCAL BAKERY
PRODUCTS
*Cropotova Janna, Popel Svetlana
*Cropotova Janna, janna_cr@mail.ru
Abstract: Thermal tolerance limits of fruit fillings are the dominant factor in governing the
distribution patterns of filled confectionery and bakery products manufacturing.
One of the major problems related to the preparation of filled confectionery and bakery products
consists in the heat instability of used fruit fillings. The heat stability of these products would be a
property which is inherent to their structures, or it might be acquired by using of some special
stabilizers of structure, such as starch, gelatin, xanthan, pectin, carrageenan, and other hydro-
colloids.
In the present work, we used a special bakery test for determination of heat stability of existing fruit
fillings. In order to provide a better understanding of this specific process, a brief description of the
thermo-stable fruit fillings production is presented.
Study was carried out to evaluate the heat stability and quality characteristics of the fruit fillings
used in production of local filled bakery products. Collected samples of fruit fillings were analyzed
for their heat stable properties at three different temperatures: at 115C, 175C and 220C for a
various lengths of time according to these temperatures: for 10, 15 and 20 minutes.
Experimental studies have shown that food industry specialists need to develop heat-stable fruit
fillings for bakery and confectionery products manufacturers of the Republic of Moldova.
Key words: fruit filling, heat-stability, bakery test
Introduction
From the Forbidden Fruit in the Garden of Eden to actual fruit-filled bakery
products, customers have been tempted by a large number of sensory, textural and
nutritional benefits derived from fruit. These advantages appear to grow daily as scientific
research discovers more curative qualities found in fruit. However, without the proper
manipulation and processing, fruit-based raw materials and fruit fillings obtained from
them can significantly damage all sensory and physico-chemical characteristics of the
fruit-filled bakery products.
Bakery products with fruit fillings are among the fastest growing segments of the
food industry, benefiting from high consumer demand for palatable, cheap and ready on-
the-go snacks and meals. Nowadays extended demand for eco-friendly fruit-based food
products has resulted in development of various confectionery and bakery products with
an ever growing array of fruit fillings, including the increasingly popular fillings with
fruit pieces. Furthermore, with the increasing popularity of healthy lifestyles programs
focusing on nutritious meals such as low-calorie fat free cereal snacks or bars with
various fruit fillings, leading manufacturers of canning convenience foods are turning
their attention towards the production of fruit fillings with thermo-stable characteristics
for filled bakery products. One of the most significant challenges concerning the use of
MTFI-2012 307
fruit fillings for baking is their thermal stability. High baking stability of a fruit filling
ensures that the final filled product will be aesthetically agreeable and attractive, with
fresh fruit taste and aroma, good texture, while reducing the appearance of cracks and
filling leaks.
Nutritional filled bakery products are a popular consumer product meeting the
increasing demand for on-the-go healthy meals. For manufacturers, improved fruit
filling's composition for dietary intake such as sugar free high fruit and fiber content can
increase the appeal and variety of filled bakery products on the market. Global
manufacturers of fruit-based fillings have become the experts at hitting upon flavor and
aroma combinations and variants that seem to strike a chord with not only customers who
are expect to find conventional fruit fillings' taste, but also those who looking for
something a little out-of-the ordinary in the way of taste sensations. However
formulations for heat-stable fruit filling with high sensory characteristics face
technological difficulties that impose some constraints. Generally, the requirement for
high quality fruit fillings' ingredients can't be matched with heat-stability and low water
activity and thus, manufacturers have to resort to imitation or application of high amounts
of various food additives.
Bake-stable fruit fillings are composed of many ingredients, including fruit-based
component, water, stabilizers such as pectins, starches or gums and also sweeteners, food
colorants, acidulants, flavorants and preservatives, if necessary. All these ingredients play
a significant role in achieving the proper structure for heat-stable fruit filling.
There are three major types of bakery fillings: bake-stable (or heat-stable), limited
bake-stable (or with medium stability) and non bake-stable (or non heat-stable) fillings.
Heat-stable fruit fillings which are introduced in a pastry prior to the baking process have
to possess limited or full baking stability, depending on the requirements. Together with
the dough fruit fillings are exposed to a defined heat for a certain time during the baking
process in the oven. If a fruit filling is bake-stable it wont change its original shape under
applied heat (it wont start boiling nor melting and wont also show any tendency to
syneresis). While non-baking stable fruit fillings melt under the given conditions and start
to flow or, due to the oven temperature, they begin to boil and bubbles start forming
because of steam formation. These bubbles finally escape at the surface resulting in an
undesired and not controllable change of the product surface. This is also called
cratering. Within the baking process free water would lead to boiling of the fruit filling
which would result in bubble formation and in a change of the original shape. If the filling
only melts at the surface under the given high temperature, this will result in an attractive
area gloss without changing the original shape significantly. This way a limited baking
stability is described [1].
As fruit fillings are mainly used for filled bakery products with a long shelf life it is
especially important that this foodstuff keep its optimal quality parameters after baking
and also during storage period. Therefore, heat-stable fruit fillings are expected to be
stable after baking without any tendency to syneresis.
When producing fruit-filled bakery foods, high-volume manufacturers can either
purchase ready-to-use fruit fillings from a canning supplier or create their own fillings
using fruits, water, stabilizers and other required ingredients. Moldovan high, low and
medium-volume bakery and confectionary companies basically purchase ready-to-use
heat-stable fruit fillings or stabilizing systems from foreign ingredient suppliers.
308 MTFI-2012
The fruit fillings samples were purchased for testing from national and
international ingredient suppliers and also from the main fruit processing companies. All
purchased samples were analyzed for thermal stability, total soluble solids content
(Brix), pH value, and organoleptic characteristics.
The fruit fillings were put through a series of baking tests to evaluate their thermal
stability as follows. Initially there was measured the fruit fillings bakery index through
the first standard bakery test: a specific amount of prepared fruit filling was given into a
base of special filter paper named "Blue ribbon" with a diameter of 120 mm by a metal
ring with defined geometry (50 mm diameter and 10 mm height) and then was baked
under exactly fixed conditions: at a temperature of 115, 175 and 200C for 10 minutes
[1]. During and after this baking process all changes in physico-chemical, textural and
sensory attributes of the tested fruit fillings were evaluated. The bakery index was
determined by measuring the sample diameter before and after baking established by
placing a line across the sample and calculating by using the following formula:
BI=100 (D2 D1)/D2100 (1)

where
BI bakery index, %;
D1 average diameter of sample before baking, mm;
D2 average diameter of sample after baking, mm.
Diameter of the filling sample before baking is 50 mm, because its the diameter
of the metal ring used in bakery test. For measuring the sample diameter depending on its
shape from two to four lines were drawn, and the average was calculated.
After that fruit fillings thermo-stability was measured through the second
standard bakery test inside a dough sample as follows. Portions of a fruit filling were also
placed on a dough sample so that a dough margin was left around the perimeter of each
filling portion. Then the first dough sample with filling portions were covered with top
sheet of dough, which was already punctured with steam escape holes. All of the dough
edges were spliced by crimping in order to provide the necessary seal. After that fruit
fillings inside uncooked pastries were baked in an oven at and 220C for 30 minutes. The
baked pastries with fruit fillings had a size of 60 mm in length and width and 12 mm in
thickness.
The table I below reports the thermal stability expressed through bakery index, total
soluble solids content (Brix), pH value of the tested fruit fillings.
MTFI-2012 309
Table 1. Physico-chemical and thermostable characteristics of the tested fruit fillings

Soluble Bakery index, BI
solids
Fruit filling pH t=115C, t=175C, t=200C,
content,
Brix 10 min 10 min 20 min
Unsterilized cherry filling

(producer Pr. A.O.
1 2,90 71,5 96,15 77 69,45
"Bucovinaproduct") purchased for
the bakery plant Odius"
Peach-based filling produced at

2 3,35 51,0 90,91 71,43 60,98
the Clrai canning factory
Fruit filling locally produced at
3 the "Conserv-E" canning for the 3,45 66,0 100 94,34 73,53
bakery plant "Franzelua"
Fruit filling purchased from the
international ingredient supplier
4 3,25 71,0 100 92,59 79,37
"Puratos" for the Anenii-Noi
bakery plant
Heat-stable fruit filling "Sladici",
seria T, produced at the
5 3,65 58 83,33 60,25 58,82
"Doka-Torgservis" company,
Samara, Rusia
Conclusions
Nowadays reasonably priced filled bakery products are available to the population of the
Republic of Moldova. However, actual fruit fillings found in the Moldovan marketplace
arent readily adaptable to modern requirements for bakery technology, because they cant
resist oven temperature of 200-220C, retaining their initial color, flavor, aroma and
structure.
Therefore, nowadays national canning manufacturers should rapidly and intuitively respond
to changing bakery and confectionary market demands and be mainly focused on
development of high quality heat-stable fruit fillings for filled bakery products or ready-to-
eat meals.
References
1. Herbstreith & Fox KG. Recipe. Product. Pectins in Fruit Preparations for Bakery
Products. http://www.herbstreith-fox.de
2. Szczesniak A.S., 2002. Texture is a sensory property. Food Quality and Preference, 13,
215225
3. Peleg M., 2006. On fundamental issues in texture evaluation and texturization A
view. Food Hydrocolloids, 20, 405414
AN EXPERIMENTAL STUDY REGARDING THE INFLUENCE OF

THE RELATIONSHIP BETWEEN RECIPE INGREDIENTS ON
THERMAL STABILITY OF FRUIT FILLINGS
*Cropotova Janna, Popel Svetlana, Parshacova Lidia, Condrashova Iulia
*Cropotova Janna, janna_cr@mail.ru
Abstract: Our research was designed in aim to elaborate a thermo-stable fruit filling for bakery
products.
In order to test the heat-stability of prepared fruit fillings with a minimal number of experiments
while reducing time, materials and energy we investigated and determined the optimal ratio of recipe
components through experimental design technique.
This paper deals with a practical study of thermo-stable properties of fruit fillings through
experimental design method that allows to describe the main interactions between the response
variable expressed through bakery index which defines fruit fillings heat-stability and two critical
factors that affect it.
Key words: pectin, fruit filling, experimental design
Introduction
Nowadays one of the most significant challenges concerning the use of fruit fillings
from natural raw materials for bakery products is their thermal stability, because
formulations for heat-stable fruit filling with high sensory characteristics face technological
difficulties that impose some constraints. Generally, the requirement for high quality fruit
fillings' ingredients can't be matched with heat-stability and low water activity and thus,
manufacturers have to resort to imitation or application of high amounts of various food
additives.
High baking stability of a fruit filling ensures that the final filled bakery product will
be aesthetically agreeable, with fresh fruit taste and aroma, good texture, without dough
cracks and filling leaks not only after baking but also during the whole storage period.
There are three major types of bakery fillings: bake-stable (or heat-stable), limited
bake-stable (or with medium stability) and non bake-stable (or non heat-stable) fillings. The
melting behavior of fruit fillings depends on the duration and temperature of the baking
process. Fruit compositions start melting and flow if they are exposed for a short time to a
temperature much higher than their melting point or if they undergo high temperatures in
the range of melting point in a long time. In order to manufacture heat-stable fruit fillings
with attractive appearance, natural fruit flavor and aroma, the melting temperature of fruit
half-stuff composition has to be higher than the temperature in the oven. If a fruit filling is
bake-stable it wont change its original shape under applied heat: it wont start boiling or
melting with intensive bubble formation and wont also show any tendency to syneresis [1].
One of the limiting factors in the application of natural fruit fillings for bakery
products is their tendency to not only becomes softer but also to thermally degrade at high
oven temperatures.
Thermal degradation of a polycomponent system such as fruit filling represents
generally molecular deterioration as a result of overheating. At high temperatures the
MTFI-2012 311
components of the long chain backbone of the food polymer system can begin to separate
(molecular scission) and react with one another to change the properties of the whole
composition. It is a part of a larger group of degradation mechanisms for fruit-based
composition that can occur from a variety of causes such as:
- heat (thermal degradation and thermal oxidative degradation in the presence of
oxygen);
- light (photo-degradation);
- oxygen (oxidative degradation);
- weathering (generally UV degradation), etc.
General speaking, the ability of a food composition to resist these degradation
causes is called the "heat stability" or "thermal stability" of the foodstuff and in this article
we will concentrate on the process of thermal degradation with particular emphasis on heat
stabilizers used to prevent this unfavorable process.
Almost each foodstuff can be protected from thermal degradation by incorporating
special stabilizers into them. The stabilizers are used to keep the polymer chains and the
original molecular structure of food compositions intact and therefore their main
physicochemical properties can be retained over a longer period.
The special food composition stabilizers can work in a variety of ways but in most
cases they act by interrupting the thermal degradation cycle to slow down or prevent the
cycle from completing.
When producing fruit-filled bakery foods, high-volume manufacturers can either
purchase ready-to-use fruit fillings from a canning supplier or create their own fillings
using fruits, water, stabilizers and other required ingredients. Moldovan high, low and
medium-volume bakery and confectionary companies basically purchase ready-to-use heat-
stable fruit fillings or stabilizing systems from foreign ingredient suppliers. But,
unfortunately, these fillings arent readily adaptable to modern requirements for bakery
technology, because they cant resist high oven temperature retaining their initial color,
flavor, aroma and structure.
The aim of this research work is to create a natural heat-stable fruit filling
composition for bakery products which maintains its sensory and physicochemical
characteristics (texture, form, viscosity, etc.) before, during and after baking by using a
special heat stabilizer low-methoxyl pectin on the basis of experimental design technique.
New food product development is a sophisticated, expensive and risky multistage
process and special requirements should be considered during all its steps such as consumer
demands, quality of the ingredients, quantity, price, properties, technical conditions and
legislation background. In order to formulate and test ingredients that would be used, many
food scientists or engineers use statistical approaches such as experimental design in their
research. It is very important to use experimental design to save chemicals, to reduce
volume of experiments and ingredients, time, total financial input and energy for new food
product development.
Mathematical modeling for new food product development is widely used to solve
the problem where several independent variables (or factors) x1, x2,xk influence the
response variable value y. Thus, mathematical modeling is used in order to determine the
effect of one by one factor and the most important their interactions [2, 3].
Experimental design of multi-component foods such as heat-stable fruit filling for
bakery products is of growing interest for food technology and industry, because all used
312 MTFI-2012
ingredients and their variation range can be tested with a minimal number of experiments
while reducing time, materials and energy.
Today, pectin is a very important nutrient in the human diet as it is the major
component of dietary fiber and has been reported to bind heavy metals, to lower serum
cholesterol levels and to have immune-stimulating and anti-ulcer activities. Due to its anion
character, pectin can be also used as a cation exchanger for the removal of metal cations
from aqueous solutions [4].
Considerable evidence suggests that dietary supplementation with pectin may reduce
levels of serum total cholesterol, decrease low density lipoprotein cholesterol, and moderate the
glucose response and may also have anti-cancer activities and many bioactive properties [5].
There are also some commercial available pectins that can be easy used as heat
stabilizers for fruit fillings compositions.

In our research we selected the two main factors soluble solids content and
percentage of stabilizer (pectin) that mainly influence the heat-stability of fruit fillings.
Therefore, we only used two-level factorial design in order to visualize the effect of
different factor combinations on the selected response variable and to determine the range
of values (levels) of these factors. Briefly, two-level factorial design consists of k variables
or factors, set at two different levels, indicated as "-1" (the minimum) and "+1" (the
maximum). The levels of these variables were set at: 0.5 (-1) and 1.2 (+1) for percentage of
stabilizer (pectin), %, and 45 (-1) and 72 (+1) for soluble solids content, Brix. Our
response variable is a thermo-stability of fruit filling expressed through the bakery index
(BI).
The fruit fillings samples were produced locally from fruit pulp, sugar, stabilizer
pectin type 580 SF Danisco, citric acid, and ascorbic acid. Differences in consistence and
texture were achieved by using of different percentage of stabilizer pectin type 580 SF,
Danisco and by concentrating up to various soluble solids content.
It should be particularly noted that bakery test was carried out under the following
constant conditions: at a temperature of 200C for 10 minutes (baking duration). Four
samples of prepared fruit fillings with the same dimensions (50 mm diameter and 10 mm
height) were placed in a single oven at the same time. After 10 minutes these fillings were
removed from the oven and were used to determine bakery index that expresses heat-
stability.

Four samples of fruit fillings were prepared with pH 3.35 and different ratio between
soluble solids content and stabilizer pectin type 580 SF Danisco.
MTFI-2012 313
Fig. 1 Fruit fillings appearance before baking
Fig. 2 Fruit fillings appearance after baking at 200C for 10 minutes
Sensory characteristics of prepared fruit fillings determined under laboratory

conditions have demonstrated that they meet the international food standard CODEX
STAN 296-2009 FOR JAMS, JELLIES AND MARMALADES.
314 MTFI-2012
In order to obtain optimum conditions for heat-stable fruit fillings production we had
to use experimental design and to determine a mathematical relationship between the
response variable Y bakery index and associated control variables denoted by X1
percentage of stabilizer and X2 soluble solids content.
The table 1 below reports the bakery index of the tested fruit fillings according to
soluble solids content and percentage of stabilizer pectin type 580 SF Danisco.
Table 1. 2k design for heat-stable fruit filling production

1 2 Y
exp. percentage of stabilizer soluble solids content, bakery index that
(pectin), % Brix expresses heat-stability
1 0,5 45 80
2 1,2 45 63
3 0,5 72 2
4 1,2 72 81
3,4 234 226
Medium 0,85 58,5 56,5
The final equation in coded variables for this 2k design of heat-stable fruit filling
production has the following form:
Y 56,5 15,5 X 1 13,5 X 2 (1)
This equation is adequate; however it doesnt not accurately describe the process of
heat-stable fruit filling production. Our factors are simultaneously varied, with a minimum
number of assays, according to the design methodology. The major disadvantage of this
model is that it does not include interactive effects among the variables and, eventually, it
does not depict the complete effects of the parameters on the process. Therefore, we
propose a more complex model in order to take into consideration the plane curvature
formed by the factors and the response variable. In this case we use the following
procedure: X3= X1* X2.
After some mathematical transformations our equation took take the following form
(with natural variables):
336,43 252,86 P 5,43 SU 5,08 P SU BI (2)

where
P percentage of pectin, %;
SU soluble solids content,Brix;
BI bakery index.
The highest achievable index is 100 when the sample is completely stable and no
spreading of the fruit filling is observed. Fruit fillings are considered heat-stable if their
bakery index is in the range 90 100.
Now, when we have already obtained an equation for the heat-stable fruit fillings
production based on pectin type 580 SF Danisco, it is relatively easy to find the optimum
MTFI-2012 315
quantity of stabilizer for any soluble solids content in order to get the high output of the
process expressed through bakery index.
On the basis of the formula above for the same high bakery index (from 90 to 100),
the least amount of pectin type 580 SF Danisco is required for the production of heat-stable
fruit fillings with 30 and 40 Brix.
Conclusions
Nowadays bakery and confectionery manufacturers demand high-quality fruit
fillings with heat-stable characteristics in various innovative forms at competitive prices,
because one of the main problems related with the preparation of filled bakery products
consists in the fillings thermal instability.
According to the present investigation its established that selected stabilizer pectin
type 580 SF Danisco would be more advantageous to use for manufacturing thermo-stable
fruit fillings with 30 and 40 Brix. The results were checked by carrying out a confirmatory
experiment.
References
1. Herbstreith & Fox KG. Recipe. Product. Pectins in Fruit Preparations for Bakery
Products. http://www.herbstreith-fox.de
2. Goupy J, Creighton L. Mixture Designs. In: Goupy J, Creighton L, eds.
Introduction to Design of Experiments. Cary, NC: Sas Institute Inc; 2007: 287-306
3. Box GEP, Hunter JS, Hunter WG. Factorial designs at two levels. In: Box GEP,
Hunter JS, Hunter WG, eds. Statistics for Experimenters. Design, Innovation, and
Discovery. 2nd edition. Hoboken, NJ: John Wiley & Sons, Inc.; 2005; 173-234
4. Kohn, R. (1982). Binding of toxic cations to pectin, its oligomeric fragment and
plant tissues. Carbohydrate Polymers, 2, pp. 273-275.
5. Yamada, H., Kiyohara, H., & Matsumoto, T. (2003). Recent studies on possible
functions of bioactive pectins and pectic polysaccharides from medicinal herbs. In
F. Voragen, H. Schols, & R. Visser (Eds.), Advances in pectin and pectinase
research (pp. 481490). Dordrecht: Kluwer Academic Publishers.
TEMPERATURE EFFECT ON ANTIOXIDANT ACTIVITY OF

GOJI FRUITS
*Damian Cristina, Leahu Ana, Avramiuc Marcel, Oroian Mircea-Adrian
*Damian Cristina, cristinadamian@fia.usv.ro
Abstract: The antioxidant components of goji fruit stored at 0.5, 10 and 20 0C for 4 days were
studied. Overall fruit quality declined more rapidly at 20 0C. Weight loss of fruit was negligible for 2
days at all temperatures, it increased rapidly from day 3 at 20 0C. Soluble solid concentrations (SSC)
decreased at higher storage temperatures. Total phenolic compounds were slightly higher at 20 0C than
at other temperatures. Total ascorbic acid concentrations of the fruit remained similar for the first 2
days of storage, then declined in fruit stored at 0.5 and 20 0C, but remained unchanged at 100C.The
total antioxidant activity of fruit was higher at 10 0C than at 0.5 and 200C on day 3. In conclusion,
while the best temperature for long-term storage is 0.50C, quality could be maintained at 10 0C for
acceptable periods of time for marketing and may be associated with better nutritional quality.
Keywords:Lycium barbarum, Solanaceae, free radical scavenging activity, DPPH radical
Introduction
Lycium barbarum (LB) belongs to the plant family Solanaceae. Red-colored fruits of
Lycium barbarum, also called Fructus lycii or Gouqizi, have been used as a traditional
Chinese herbal medicine for thousands of years [1]. There are many ways that people
consume this fruit for example; eating raw, drinking juice and/or smoothies, mixed with
tea, and added to trail mix, cereals, muffins, energy bars or soups [2]. LB has been widely
used as nutritional food product with a large variety of beneficial effects, such as reducing
blood glucose and serum lipids, antioxidant, immune-modulation, neuroprotection, and
anti-inflammatory activity [3-6]. However, the mechanism of the beneficial effect of LB
has not been studied. LB contains 18 types of amino acids, including taurine, a non-
essential free amino acid, which is one of the chemical components abundantly present in
LB [7]. Goji fruit also possesses potent antioxidant and cardio-protective effects [8].
Lipid peroxidation is the principal cause of the organoleptic deterioration of food
staffs during processing, distribution and storage. Thus, the protection of foods against such
deterioration is of great economic and nutritional importance to the food industry [9].
Therefore, antioxidants may be considered an important tool to protect susceptible products
from oxidative deterioration [10]. There are two categories of antioxidants: synthetic and
natural. The use of synthetic antioxidants is restricted because of their carcinogenicity [11].
Therefore, the development and utilization of more effective antioxidants of natural origin
are desired.
Much attention has been paid to plants and other organisms as sources of natural
antioxidants. There is a study on evaluation of the antioxidant effects of polysaccharides
extracted from Lycium barbarum [12].
The aim of this study is to evaluate the effect of the storage temperature (0.5, 10 or
200C) on the antioxidant capacity of goji fruits.
MTFI-2012 317

2.1. Plant Material
Fruits of Lycium barbarum were purchased from a local market. They were from
Jing He county in Xin Jing province, which is the largest producer of Lycium barbarum in
China. Fruit samples were selected for uniform size, colour and absence of mechanical
damage. Goji fruits were divided in three groups and stored at 0.5, 10 and 20 0C for 4 days.
2.2. Extraction procedure

Plant materials were sieved and 30 g was extracted with ethyl acetate in a Soxhlet
apparatus. All the extracts were freeze-dried after evaporation in vacuum and stored at 0.5,
10 and 200C. A further 30 g ground material was macerated with 200 mL of 70% aqueous
methanol for 24 h and then filtered. This maceration procedure was repeated with fresh
solvent for 5 days. All the macerates were combined and freeze-dried after removal of
methanol and stored at 0.5, 10 and 200C.
2.3. Weight loss determination

Weighed samples are placed in an oven for 4 days at 0.5, 10 and 20 0C.
2.4. Determination of soluble solids concentrations

The soluble solid concentration was determined by refractometry.
2.5. Ascorbic acid determination

Determination of vitamin C content in goji fruit was cut by titration with 2.6-
diclorophenolindophenol (reagent Tillmans). The method is based on color change of the
reagent, oxidation or reduction. Thus, the ionized form of 2,6-diclorophenolindophenol is
red in acid and blue in basic medium. Dehydroascorbic acid is obtained through reaction
with vitamin C, and after reducing the identification reactive, 4-(p-hidroxiphenilamino)-
2.6-dichlorophenol. This method is commonly used, due to the fact that it is easy to use and
to the reagent sensitivity.
2.6. Total phenolics

Total phenols were determined according to the method of Swain and Hillis (1959),
using the Folin-Ciocalteau reagent. 100 mL sample was transferred to a volumetric flask, to
which 500 mL undiluted Folin-Ciocalteau reagent was subsequently added. After 1 min, 1.5
mL 20% (w.v-1) Na2CO3 was added and the volume made up to 10.0 mL with H2O. After 2
h incubation at 250C, the absorbance was measured at 760 nm and compared to a gallic acid
calibration curve. Total phenols were determined as gallic acid equivalents.
2.7. 2,2-Di (4-tert-octylphenyl)-1-pycrilhydrazyl (DPPH) scavenging capacity assay

The method described by Hatano, Kagawa, Yasuhara and Okuda (1988) was used
for determining the antioxidant activity of goji extracts on scavenging 2,2-Di (4-tert-
octylphenyl)-1-picrylhydrazyl (DPPH) radicals. The decrease in absorbance was measured
at 515 nm against a blank without extract, using a spectrophotometer. Using a calibration
curve with different amounts of DPPH, the IC50 was calculated. The IC50 is the
concentration of an antioxidant that is required to quench 50% of the initial DPPH radicals
under the experimental conditions given.
318 MTFI-2012

3.1. Weight loss determination
In Table 1 weight loss values for goji fruit samples at temperatures of 0.5, 10 and 200C are
presented.
Table 1. Weight loss of goji fruit

Weight loss (%)
1 day 2 day 3 day 4 day
0.50C 0.2 0.4 0.7 1.1
100C 0.5 0.6 2.1 3.8
200C 0.6 0.8 5.2 9.6
As seen from the data presented in Table 1, weight loss of fruit was negligible for 2
days at all temperatures it increased rapidly from day 3 at 200C.
3.2. Determination of soluble solids concentrations

Table 2 presents the values for soluble solids concentrations of goji fruits at
temperatures of 0.5, 10 and 200C.
Table 2. Soluble solid concentrations of goji fruit

Soluble solid concentrations (%)
0.50C 82.11 82.16 81.91 82.12
100C 81.66 81.21 81.56 81.46
200C 80.56 80.44 80.28 80.21
As seen from the data presented in Table 2, soluble solid concentration decreased at
higher storage temperatures.
3.3. Ascorbic acid determination

Ascorbic acid concentrations of the fruit remained similar for the first 2 days of
storage, then they declined in fruit stored at 0.5 and 200C, but remained unchanged at 100C
(Figure 1).
The variation of ascorbic acid throughout the storage period (Figure 1) showed
that the vitamin content can be affected by temperature. Storage at 0.5 0C and 100C was an
effective way to maintain the initial level of total ascorbic acid for additional days, but it
did not increase the vitamin content significantly.
There are reports [13] of the positive influence of low temperature in the
maintenance of vitamin C content during storage of fruit and vegetables.
MTFI-2012 319
Ascorbic acid (mg/100 g

149
goji) 148 0.5
147 10
146
145 20
144
Fig. 1. Ascorbic acid concentrations ( 0.50C; 100C; 200C)
3.4. Total phenolics

Total phenolics content of goji fruit is not altered by storage (Figure 2). The total
phenolics content was assayed using the Folin-Ciocalteau reagent method and is expressed
as mggallic acid./g-1extract.
Fig. 2. Total phenolics of goji fruits ( 0.50C; 100C; 200C)
3.5. 2,2-Di (4-tert-octylphenyl)-1-pycrilhydrazyl (DPPH) scavenging capacity assay

In Figure 3 the IC50 values are indicated. The lowest IC50 value indicates the highest
free radical scavenging activities. Free radicals are involved in the process of lipid
peroxidation and are considered to play a cardinal role in numerous chronic pathologies,
such as cancer and cardiovascular diseases among others, and are involved in the aging
process. Therefore, the extracts were assessed against DPPH radicals to determine their free
radical scavenging properties. In this assay, the DPPH radical serves as the oxidizing
substrate, which can be reduced by an antioxidant compound to its hydrazine derivative via
hydrogen donation, and as the reaction indicator molecule.
The total antioxidant activity of fruit was higher at 100C than at 0.5 and 200C on day 3.
320 MTFI-2012
3.396
IC 50 (mg/mL)
3.346
3.296
Fig. 3. Free Radical Scavenging Activities of Extract of goji fruit

( 0.50C; 100C; 200C)
Conclusion
Exotic fruits have various bioactive components with potential health benefits,
including anti-diabetic, anti-obese, anti-oxidant and anti-inflammatory.
In conclusion, the data presented in this paper indicated that the storage temperatures
affect the antioxidant capacity of goji fruits. The content of total phenolics was not affected
by the temperature lowering, while ascorbic acid was affected by temperature. The total
antioxidant activity of fruit was higher at 100C than at 0.5 and 200C on day 3. The free
radical scavenging property may be one of the mechanisms by which this drug is useful as
health food and traditional Chinese medicine as well.
While the best temperature for long-term storage is 0.50C, quality could be
maintained at 100C for acceptable periods of time for marketing and may be associated with
better nutritional quality. This finding is not only of sensorial or health relevance, but also
economical, because of the additional costs involved in the maintenance of lower
temperatures.
References
[1] Luo Q, Cai Y, Yan J, Sun M, Corke H. Hypoglycemic and hypolipidemic effects and
antioxidant activity of fruit extracts from Lycium barbarum. Life Sci 2004;76:13749
[2] Gao Z, Ali Z, Khan IA. Glycerogalactolipids from the fruit of Lycium barbarum.
Phytochemistry 2008;69:2856-2861
[3]Song MK, Salam NK, Roufogalis BD, Huang THW. Lycium barbarum (Goji Berry)
extracts and its taurine component inhibit PPAR--dependent gene transcription in human
retinal pigment epithelial cells: Possible implications for diabetic retinopathy treatment.
Biochemical Pharmacology 2011;82:1209-1218
[4] Cao G, Alessio HM, Cutler RG. Oxygen-radical absorbance capacity assay for
antioxidants. Free Radic Biol Med 1993;14:30311
[5] Peng X, Tian G. Structural characterization of the glycan part of glycoconjugate LbGp2
from Lycium barbarum L.. Carbohydr Res 2001;331:959
MTFI-2012 321
[6] Wang Y, Zhao H, Sheng X, Gambino PE, Costello B, Bojanowski K. Protective effect
of Fructus Lycii polysaccharides against time and hyperthermia-induced damage in
cultured seminiferous epithelium. J Ethnopharmacol 2002;82: 16975
[7] Xie H, Zhang S. Determination of taurine in Lycium barbarum L. by high performance
liquid chromatography with OPAurea pre-column derivatization. Se Pu 1997;15:546.
[8] Devalaraja S, Jain S, Yadav H. Exotic fruits as therapeutic complements for diabetes,
obesity and metabolic syndrome. Food Research International 2011;44:1856-1865.
[9] Kosar M, Altintas A, Kirimer N, Baser KHC. Determination of the free radical
scavenging activity of Lycium extracts. Chemistry of the Natural Compounds 2003;39, No.
6;531-535
[10] Shahidi F, Naczk M. Food Phenolics Sources, Chemistry, Effects, Application.
Lancester, Technomic Publishing Co., Inc., USA, 1995;235-277
[11] Kimmel CA, Kimmel GL. Interagency regulatory Liaison group workshop on
reproductive toxicity risk assessment. Environ Health Perspect 1986;66;193-221
[12] Li XL, Zhou AG. Evaluation of the antioxidant effects of polysaccharides extracted
from Lycium barbarum. Med Chem Res 2007;15;471-482
[13] Cordenunsi BR, Genovese MI, Oliveira do Nascimento JR, Hassimoto NMA, dos
Santos RJ, Lajolo FM. Effects of temperature on the chemical composition and antioxidant
activity of three strawberry cultivars. Food Chemistry 2003;91;113-121
EXTRACTS FROM HAWTHORN (CRATAEGUS ORIENTALIS

PALL. EX. BIEB.) GROWN IN TURKEY FOR APPLICATION IN
COSMETIC
*1Damianova S., 2Tasheva S., 2Ergezen M., 2Merdzhanov P., 2Stoyanova .
1
University of Russe Angel Kanchev Razgrad, Bulgaria
2
*Damianova Stanka, sdamianova@uni-ruse.bg
Abstract: It has been studied the influence of two main technological factors, temperature and
duration, upon the composition of ethanol extracts from hawthorn fruits and leaves (Crataegus
orientalis Pall. ex. Bieb.) growing in Turkey for cosmetics application. The equations of extraction
with respect to tannins have been derived.
Keywords: fruits and leaves from hawthorn, ethanol extracts.
Introduction
Hawthorn (Crataegus spp.) from to the Rosaceae family is represented by 21 species in
Turkey. Crataegus orientalis, which is called Anatolian hawthorn, is native to the
Mediterranean region, Turkey, Crimea, and western Iran. The main constituents of hawthorn
fruits and leaves are flavonoids, tannins, proanthocyanidins and organic acids [10]. The fruits are
commonly used as food [8], and the ethanol extracts from fruits and leaves are used in
traditional medicine in treatment of chronic heart failure, high blood pressure, arrhythmia, and
various digestive ailments [1, 2, 10, 12].
From the leaves and fruits of Crataegus monogyna Jacq., growing in Bulgaria,
extracts with ethanol for cosmetics application have been obtained [3, 5]. The diffusion
coefficients of tannins in the extracts [7, 11] and their antimicrobial activity [4, 6] have
been determined.
There is no scientific evidence for obtaining extracts for cosmetics application from
fruits and leaves of anatolian hawthorn (Crataegus orientalis Pall. ex. Bieb), which is set as
the aim of the current work.
Experimental
Plant material: Fruits and leaves from hawthorn (C. orientalis) from the Turkish
market were used in the investigation. The raw material was characterized in terms of:
moisture content by drying it up to constant weight, at 105 o [9] and content of tannins by
titration of hot water extract with potassium permanganate solution using indigo carmine as
indicator [9].
Obtaining of extracts: Extraction was carried out in laboratory conditions as a
process in a batch static mode by maceration in the solvent at ratio of raw material to
solvent = 1:10. Three solvents were used for the extraction: 96, 70 and 50 vol. % ethyl
alcohol. The solvents, their concentration and the weight ratio of the raw material were
chosen on the basis of authors own unpublished data. The influence of the technological
factors: temperature (20, 40 and 60 C) and duration of extraction (1, 3 and 5 h), was
examined by mathematical modeling of the experiment as a two-factor analysis on three
levels (32). As a criterion for effectiveness of the process the quantity of tannins was
determined. On the basis of the experimental data, the equations of extraction were worked
MTFI-2012 323
out for tannins, whose coefficients were estimated for significance by Students test and for
adequacy by Fishers test. The extracts proving the highest levels of biologically active
substances were further characterized with respect to their physical properties: appearance,
20 20
color, odor, taste, relative density (d 20 ) and coefficient of refractive index (n D ).

The analyzed hawthorn leaves and fruits were with 11,1 % and 12,4 % moisture
level, and contained 6,4 % and 1,2 % tannins, respectively. Figures 1 - 6 present the
schemes of the experiments that have been carried out and the obtained results.
0,20
act
tannins, % in extr
0,15
0,10
Concentration of
0,05
5,0
4,5
4,0
0,00 3,5
h
20 3,0
25
n,
30 2,5
io
35
at
40 2,0
ur
Tem 45 1,5
p
D
eratu 50
re, 0 55 1,0
60
Fig. 1. Content of tannins in extracts with 96% ethyl alcohol from leaves.
0,10
% in extract
0,08
0,06
tannins,
Concentration of
0,04
0,02
5,0
4,5
4,0
0,00 3,5
h
20 3,0
25
n,
30 2,5
io
35
at
40 2,0
Tem
ur
p 45 1,5
eratu
D
50
re , 0 55 1,0
60
Fig. 2. Content of tannins in extracts with 96 % ethyl alcohol from fruits.

324 MTFI-2012
0,6
% in extract
0,5
tannins, 0,4
0,3
Concentration of
0,2
0,1
5,0
4,5
4,0
0,0 3,5
20 3,0
25
h
30 2,5
n,
35 2,0
io
40
at
Tem 45 1,5
p
ur
eratu 50
55 1,0
D
re, 0
60
Fig. 3. Content of tannins in extracts with 70 % ethyl alcohol from leaves.
0,16
0,14
ract
tannins, % in ext
0,12
0,10
0,08
Concentration of
0,06
0,04
0,02 5,0
4,5
4,0
0,00 3,5
20 3,0
25
h
30 2,5
n,
35 2,0
io
Tem 40
at
p 45 1,5
ur
eratu 50
re, 55 1,0
D
0
60
0,5
act
tannins, % in extr
0,4
0,3
Concentration of
0,2
0,1
5,0
4,5
4,0
0,0 3,5
h
20 3,0
25
n,
30 2,5
tio
35 2,0
40
ra
Tem 45 1,5
Du
p eratu 50
re, 0 55 1,0
60
Fig. 5. Content of and tannins in extracts with 50 % ethyl alcohol from leaves.
MTFI-2012 325
0,14
0,12
act
tannins, % in extr
0,10
0,08
0,06
Concentration of
0,04
0,02 5,0
4,5
4,0
0,00 3,5
20 3,0
25
h
30 2,5
n,
35 2,0
tio
Tem 40
45
ra
p eratu 50 1,5
Du
re, 0 55 1,0
60
Data presented on the figures prove that the highest amounts of tannins are extracted
with 70 % ethanol, regardless of the nature of the processed raw material (fruits or leaves).
Parallel to the increase in the temperature and the duration of the process there is an
increase in the content of the extracted tannins (the difference in the amount of tannins after
5 h and 7 h extraction was not statistically proven).
Compared to the extracts obtained from leaves [5] and fruits [3] from the species C.
monogyna, the extracts from the current study were with lower tannin content.
The equations of extraction, which have been worked out, were proved adequate and
with significant coefficients, as follows:
leaves - 50 % ethyl alcohol
2 2
y = 0,24 + 0,16x1 + 0,08x2 + 0,06x1x2 + 0,05 1 - 0,05x 2 (1)
2
y = 0,28 + 0,21x1 + 0,07x2 + 0,01x1x2 + 0,03x 1 (2)
y = 0,11 + 0,07x1 + 0,03x2 + 0,02x1x2 (3)
fruits - 50 % ethyl alcohol
2
y = 0,12 + 0,01x1 + 0,01x2 0,01 x 1 (4)
2 2
y = 0,13 + 0,02x1 + 0,02x2 - 0,02 x 1 - 0,01x 1 (5)
y = 0,07 + 0,01x1 + 0,01x2 (6)
where: y content of tannins, %;
x1 temperature, C;
x2 duration of the process, h.
326 MTFI-2012
Equations reveal that in terms of tannin yields the impact of the temperature factor
(x1) was greater for three of the solvents, while the duration of the extraction process (x2)
had weaker influence. The extracts that were richest in tannins were further characterized
with respect to some physical indexes, as shown in Table 1. The obtained extracts were
liquid, yellow-green to brown in color (depending on the variant) and with specific odor
and taste. The observed differences with respect to the other physical characteristics of the
extracts were caused by the applied solvent.
Table 1. Physical indexes of hawthorn extracts

Index Extracts obtained with
50% ethyl alcohol 70% ethyl alcohol 96% ethyl alcohol
Fruits
Appearance Clear liquid
Color Yellow-brown
Odor Specific
Taste Specific
20
d 20 0,9487 0,9107 0,8298
20
nD 1,3694 1,3755 1,3782
Leaves
Appearance Clear liquid
Color Brown Green-brown Bark-green
Odor Specific
Taste Specific
20
d 20 0,9464 0,8975 0,8245
20
nD 1,3680 1,3738 1,3764
Conclusion
A technology for obtaining of ethanol extracts from hawthorn fruits and leaves has
been developed. The equations of the extraction process have been worked out, that are
adequate and with significant coefficients. Extracts from hawthorn fruits and leaves contain
tannins and have the potential for application in various cosmetic products.
References
1. Arslan R., Bor Z., Bekta N., Merili A., ztrk Y. Antithrombotic effects of ethanol
extract of Crataegus orientalis in the carrageenan-indiced mice tail thrombosis model.
Thrombosis Research. vol. 127. 2011. 3. 210213.
2. Bor Z., Arslan R., Bekta N., Pirildar S., Dnmez A. Antinociceptive, antiinflammatoiry,
and antioxidant activities of the ethanol extract of Crataegus orientalis leaves. Turkish
Journal of Medicine Sciences, vol. 42. 2012. 2. 315324.
3. Damianova S., Tasheva S., Stoyanova ., Denev P., Stoyanova A. Technology of plant
extracts for cosmetics. 14. Fruits from hawthorn (Grataegus monogina Jacq.). Scientific
Works University of Ruse, vol. 49. 2010. 9.2. 109113.
MTFI-2012 327
4. Damianova S., Encheva R., Stoyanova ., Stoyanova A. Antimicrobial activity of

extracts from hawthorn (Crataegus monogyna Jacq.). Scientific Works of University of
Ruse, vol. 50. 2011. 9.2. 76-79.
5. Damianova S., Tasheva S., Ergezen M., Stoyanova A. Technology of extracts from
hawthorn leaves (Crataegus monogyna Jacq.) for cosmetic applications. 18th George
Baritiu University - International Conference on CONTROL, DEVELOPMENT and
APPLIED INFORMATICS in BUSINESS and ECONOMICS, Brasov, Romania, 24-25
November, 2011.
6. Damianova S., Kostova I., Todorova S., Encheva R., Ergezen M., Stoyanova A.
Antimicrobial activity of extracts from leaves of hawthorn (Crataegus monogyna Jacq.).
Food Science Engineering and Technologies, UFT-Plovdiv, vol. 3. 2011. 17-20.
7. Damianova S., Tasheva S., Ergezen M., Stoyanova A. Coefficients of diffusion in the
process of obtaining extracts from hawthorn leaves (Grataegus monogina Jacq.) The 18th
George Baritiu University - International Conference on CONTROL, DEVELOPMENT
and APPLIED INFORMATICS in BUSINESS and ECONOMICS, Brasov, Romania, 24-
25 November, 2011.
8. Dnmez A. The genus Crataegus L. (Rosaceae) with special reference to hybridization
and biodiversity in Turkey. Turkish Journal of Botany. vol. 28. 2004. 2937.
9. Russian Pharmacopoeia, Moscow. 1990.
10. Serteser A., Kargolu V., Gk Y., Baci M. zcan M., Arslan D. Determination of
antioxidant effects of some plant species wild growing in Turkey. International Journal of
Food Sciences and Nutrition. vol. 59. 2008. 643651.
11. Stoyanova M., Damianova S., Tasheva S., Stoyanova A., Damianov D. Coefficients of
diffusion in the process of obtaining extracts from hawthorn (Grataegus monogina Jacq.).
Scientific Works of the Union of scientists in Bulgaria. vol. V. 2010. 121-128
12. Yanar M., Ercisli S., Yilmaz K., ahiner H., Takn T., Zengin Y., Akgl I., elik F.
Morphological and chemical diversity among hawthorn (Crataegus spp.) genotypes from
Turkey. Scientific Research and Essays, vol. 6. 2011. 1. 35-38.
PROBIOTIC PROPERTIES OF LACTOBACILLUS ACIDOPHILUS

A2 OF HUMAN ORIGIN
*1Denkova Rositsa, 2Dimbareva Donka, 2Denkova Zapryana
1
Sofia University St. Kliment Ohridski Sofia, Bulgaria
2
*Denkova Rositsa Stefanova, rositsa_denkova@mail.bg
Abstract: The strain Lactobacillus acidophilus A2 is of human origin. The resistance of its cells in
model conditions of digestion - low values of pH (pH = 2) + pepsin, pH = 4.5 + pancreatin and pH =
7 + pancreatin and to different concentrations of bile salts is determined. It has been shown that the
cells of Lactobacillus acidophilus A2 are resistant to the conditions of the gastrointestinal tract.
The profile of antibiotic resistance of Lactobacillus acidophilus A2 against 20 of the most commonly
applied antibiotics in medical practice is examined and the strain is resistant to most of them, which
together with the resistance of Lactobacillus acidophilus A2 to the model conditions of the
gastrointestinal tract makes Lactobacillus acidophilus A2 a potentially probiotic strain.
Key words: Lactobacillus, probiotic, gastric juice, pancreatic juice, bile salts
Introduction
Probiotics are live microorganisms that confer a beneficial effect on the host when
administered in proper amounts [1, 2]. Their beneficial effects on gastrointestinal
infections, the reduction of serum cholesterol, the protection of the immune system, anti-
cancer properties, antimutagenic action, anti-diarrheal properties, the improvement in
inflammatory bowel disease and suppression of Helicobacter pylori infection, Crohn's
disease, restoration of the microflora in the stomach and the intestines after antibiotic
treatment, etc. are proven by addition of selected strains to food products [3, 4, 5, 6].
Lactobacilli and bifidobacteria are normal components of the healthy human
intestinal microflora. They are included in the composition of probiotics and probiotic
foods because of their proven health effects on the body [7, 8, 9]. They are the main
organisms that maintain the balance of the gastrointestinal microflora [10].
Not all strains of lactobacilli and bifidobacteria can be used as components of
probiotics and probiotic foods, but only those that are of human origin, non-pathogenic,
resistant to gastric acid, bile and to the antibiotics, administered in medical practice; they
should also have the potential to adhere to the gut epithelial tissue and produce
antimicrobial substances; they should allow the conduction of technological processes, in
which high concentrations of viable cells are obtained as well as to allow industrial
cultivation, encapsulation and freeze-drying and they should remain active during storage
[11, 12]. This requires the mandatory selection of strains of the genera Lactobacillus and
Bifidobacterium with probiotic properties. Moreover, the concentration of viable cells of
microorganisms in the composition of probiotics should exceed 1 million per gram [13] in
order for the preparation to exhibit a therapeutic and prophylactic effect.
The survival of probiotic bacteria in the gastrointestinal tract, and their
translocational and colonizational properties and the destruction of their active components
are essential for the realization of their preventive role.
MTFI-2012 329
Different probiotic strains react differently in different parts of the gastrointestinal

tract - some strains are killed very quickly in the stomach, while others pass through the
entire gastrointestinal tract at high concentrations [14, 15, 16, 17, 18, 19, 20, 21, 22].
The purpose of the present paper is to examine some of the probiotic properties of
the strain Lactobacillus acidophilus A2 of human origin: determination of the profile of
antibiotic resistance, determination of the resistance of the strain to the model conditions of
gastric and pancreatic juice, as well as to elevated concentrations of bile salts.

1. Microorganisms
The studied strain Lacobacillus acidophilus A2 is of human origin.
2. Media:
2.1. MRS broth medium (medium of De Man, Rogosa & Sharpe).
Composition (g/dm3): peptone from casein - 10 g; yeast extract - 4 g; meat extract -
8 g; glucose - 20 g; K2HPO4 - 2 g; sodium acetate - 5 g; diammonium citrate - 2 g; MgSO4 -
0.2 g; MnSO4 - 0.04 g; Tween 80-1 ml; pH = 6.5. The medium is sterilized for 15 min at
118C.
2.2. MRS agar medium.
Composition (g/dm3): MRS - broth +2% agar. The medium is sterilized for 15 min
at 118C.
2.3. LAPTg10-agar medium.
Composition (g/dm3): LAPTg10-broth medium + 2% agar. The medium is sterilized
for 20 minutes at 121C.
2.4. Saline.
Composition (g/dm3): NaCl - 5 g; distilled water - 1l. Sterilization for 20 min at
121C.
3. Cultivation and storage of microorganisms studied
The studied strain is cultivated in a liquid medium (MRS-broth) and on agar
medium (MRS-agar) at 37C. It is isolated from a single colony and is cultivated in MRS-
broth medium for 24 hours. The strain is stored as a stock-culture in MRS-broth with 20%
v/v glycerol at -20C.
4. Determination of the profile of antibiotic resistance
The profile of antibiotic resistance is determined by the disk diffusion method of
Bauer, Kirby et al. Fresh 24-hour culture of the tested strain is used to inoculate the plates
with LAPTg10-agar. Standard discs impregnated with antibiotics are placed in the plates.
The plates are incubated for 48 hours at optimum temperature. The diameters (in mm) of
the sterile zones formed around each of the antibiotic discs are recorded. Then they are
subjected to the following designations: R - resistant (zone < 8 mm), SR - intermediately
sensitive (zone 8-16 mm), S - sensitive (zone > 16 mm).
4.2. Determination of the resistance to low pH in the presence of pepsin and to
weakly alkaline pH in the presence of pancreatin (Charteris WP et al., 1998)
Fresh 24 - hour culture of the studied strain is centrifuged for 15 min at 5,000 x g.
The resulting sludge biomass is washed twice with PBS - buffer and resuspended to the
initial volume in PBS - buffer. 0.2 cm3 of the cell suspension are incubated with 5 cm3
buffer solution with pH = 2 containing 0,5% NaCl and pepsin (at a concentration of 3.2
g/dm3) (Sigma, 2,500 - 3,500 U / mg protein), buffer with pH = 4,5 + pancreatin and buffer
with pH = 7 + pancreatin at a suitable temperature for the studied strain (37C) for 24h. At
330 MTFI-2012
the 0, the 2nd, the 4th and the 24th hour aliquots for the determination of the number of viable
cells are taken (cfu/cm3).
4.3. Determining the tolerance to bile salts (method modified by Denkova Z., 2005)
Fresh 24 - hour culture of the studied strain is centrifuged for 15 min at 5,000 x g.
The resulting sludge biomass is washed twice with PBS - buffer and resuspended to the
initial volume in PBS - buffer. 0.2 cm3 of the cell suspension are incubated with 5 cm3 of
the MRS- broth medium with different concentrations of bile salts - 0%, 0.15%, 0.3%,
0.6% and 1% - for 24h at the optimum temperature for the strain (37C), and aliquots for
the determination of the number of viable cells (cfu/cm3) at the 0, the 2nd, the 4th, the 6th, the
8th and the 24th hour are taken.

A series of tests are conducted in order to determine the probiotic potential of the
strain Lactobacillus acidophilus A2 with optimum temperature 37.
1. In vitro determination of the ability of Lactobacillus acidophilus A2 to survive in
conditions simulating the various departments of the gastrointestinal tract
The resistance of the cells of Lactobacillus acidophilus A2 in model conditions of
the gastro - intestinal tract - pH = 2 + pepsin, pH = 4,5 + pancreatin and pH = 7 +
pancreatin is examined. In a parallel experiment the tolerance of this strain to high
concentrations of bile salts is tested. The results of the experimental studies are presented
on Fig. 1 and Fig. 2.
Fig. 1. Survival of the cells of the strain Lactobacillus acidophilus A2 in acidic pH (pH = 2) + pepsin,
pH = 4,5 + pancreatin and pH = 7 + pancreatin.
Higher sensitivity to low pH = 2 + pepsin than to pH = 4,5 + pancreatin and pH = 7

+ pancreatin (Fig. 1) is observed. By the 24th hour of cultivation of the strain in acidic
environment, the concentration of viable cells decreases by 75%. For 24 - hour incubation
MTFI-2012 331
at pH = 4,5 + pancreatin the reduction in the number of viable cells is 3.3 log units, while at
pH = 7 + pancreatin - 4.1 log units.
Another important factor that influences the survival of probiotic strains in the
intestinal tract are bile salts. It is known that about three hours after ingestion of food the
concentration of bile salts in the small intestine reaches about 0.3%. This requires study of
the influence of different concentrations of bile salts on the development of Lactobacillus
acidophilus A2 in MRS-broth medium with different concentrations of bile salts, 0%,
0.15%, 0.3%, 0.6% and 1% for 24 hours of incubation (Fig. 2).
Fig. 2. Survival of the cells of Lactobacillus acidophilus A2 at different concentrations of bile salts.
The experimental data presented on Fig. 2 show that in the first four hours of the
incubation of Lactobacillus acidophilus A2 in the presence of bile salts the number of
viable cells is retained. This retention is a result of the development of naturally sustainable
branches, which is consistent with the test of Luria and Delbruk. After the fourth hour, a
reduction of the number of viable cells in varying degrees depending on the concentration
of bile salts is observed. 2.103cfu/cm3 active cells are defined at 1% bile salts in the
medium at the 24th hour.
Antibiotic susceptibility of Lactobacillus acidophilus A2

20 antibiotics with different mechanisms of action that are some of the most
commonly used antibiotics in medical practice are selected and the sensitivity of
Lactobacillus acidophilus A2 is tested. The results of the studies using the agar diffusion
method by Bauer, Kirby et al., (1966) for 24 h are summarized in Table. 1.
Lactobacillus acidophilus A2 is sensitive to lincomycin, but resistant to most of the
antibiotics included in the study except azlotsilin and amoxicillin, towards which it
demonstrates intermediate susceptibility (Table 1).
332 MTFI-2012
Table 1. Antibiotic susceptibility of Lactobacillus acidophilus A2

Mechanism of Lactobacillus
# Antibiotic Concentration
action acidophilus A2
1 Penicillin P 10 E/ R
synthesis of the cell
2 Azlocillin Az 75 g/ SR
Inhibitor of the
3 Piperacillin P 100 g/ R
walls
4 Ampicillin A 10 g/ R
5 Oxacillin O 1 g/ R
6 Amoxicillin Ax 25 g/ SR
7 Vancomycin V 30 g/ R
8 Cefamandole Cm 30 g/ R
9 Tetracycline T 30 g/ R
10 Doxycycline D 30 g/ R
Inhibitor of the protein
11 Gentamicin G 10 g/ R
12 Kanamycin K 30 g/ R
synthesis
13 Tobramycin Tb 10 g/ R
14 Amikacin Am 30 g/ R
15 Rifampin R 5 g/ R
16 Lincomycin L 15 g/ S
17 Chloramphenicol C 30 g/ R
18 Erythromycin E 15 g/ R
synthesis of the
Inhibitor of the
DNA and/or
cell division
synthesis of
19 Nalidixic acid Nx 30 g/ R
20 Ciprofloxacin Cp 5 g/ R
Legend: R-resistant, SR intermediate sensitivity (zone 7-16 mm), S - sensitive (zone> 16 mm)
Conclusion
Lactobacillus acidophilus A2 has the ability to survive in the model conditions of
the gastro - intestinal tract and is resistant to most of the antibiotics applied in medical
practice. Thus, it can be defined as a potential probiotic culture.
References
[1] Kalliomaki M., Salminen S., Arvilommi H., Kero P., Koskinen P., Isolauri E. (2001).
Probiotics in primary prevention of atopic disease: a randomised placebocontrolled trial.
Lancet 357: 1076-1079.
[2] Brown A. C., Valiere A. (2004). Probiotics and medical nutrition therapy. Nutr. Clin.
Care 7: 56-68.
[3] Agerholm-Larsen L., Raben A., Haulrik N., Hansen A. S., Manders M., Astrup A.
(2000). Effect of 8 week intake of probiotic milk products on risk factors for cardiovascular
diseases. Eur. J. Clin. Nutr. 54: 288-297.
[4] Nomoto K. (2005). Review prevention of infections by probiotics. J. Biosci.
Bioeng.100: 583-592.
[5] Imasse K., Tanaka A., Tokunaga K., Sugano H., Ishida H., Takahashi S. (2007).
Lactobacillus reuteri tablets suppress Helicobacter pylori infectionda doubleblind
MTFI-2012 333
randomised placebo-controlled cross-over clinical study Kansenshogaku zasshi. J. Jpn.

Assoc. Infect. Dis. 81: 387-393.
[6] Shah N. P. (2007). Functional cultures and health benefits. Int. Dairy J. 17: 1262-1277.
[7] Hirayama K., Rafter J. (2000). The role of probiotic bacteria in cancer prevention.
Microbes Infect. 2: 681-686.
[8] Isolauri E. (2001). Probiotics in human disease. American Journal of Clinical Nutrition,
73 (6): 1142S-1146.
[9] Marteau P. R., de Vrese M., Cellier C. J., Schrezenmeir J. (2001). Protection from
gastrointestinal diseases with the use of probiotics. American Journal of Clinical Nutrition
73 (Suppl. 2): 430S-436S.
[10] Rybka S., Kailasapathy K. (1995). The survival of culture bacteria in fresh and freeze-
dried AB yoghurts. The Australian Journal of Dairy Technology 50 (2): 51-57.
[11] Mitsuoka T. (1999). The human gastrointestinal tract. In: Wood BJB, editor. The lactic
acid bacteria. vol.1, Gaithersburg, MD, USA: Aspen Publishers Inc.: 69-114 p.
[12] Kirtzalidou E., Pramateftaki P., Kotsou M., Kyriacou A. (2011). Screening for
lactobacilli with probiotic properties in the infant gut microflora. Anaerobe 17: 440-443.
[13] Donald J., Brown D. (1993) Probiotics and the intestinal ecosystem. Let's live,
November, 45-47.
[14] Pochart P., Mavtean P., Bouhnik Y., Goderel I., Bourlioux P., Rambrand, J. C., (1992).
Survival of bififdobacteria ingested via fermented milk during their passage trough the
human small intestine: an in vivo study using intestinal perfusion. Am. J. Clin. Nutr. , 55,
78-80.
[15] Nielsen E. M., Schlundt J., Gunvig A., Jacobsen B.L. (1994). Epithelial mucus and
lumen subpopulations of Escherichia coli in the large intestine of conventional and
gnotobiotic rats. Microbial. Ecol. Health Dis. 7, 263-273.
[16] Alander M., Korpela R., Saxelin M., Vilponen-Salmela T., Mattila-Sandholten T., von
Wright A. (1997). Recovery of Lactobacillus rhamnosus GG from human colonic biopsies.
Lett. Appl. Microbiol. 24, 361-364.
[17] Donohue D. C., Salminen S. (1996). Safety assessment of probiotic bacteria. Asia Pac.
J. Clin. Nutr. 5, 25-28.
[18] Donohue D. C., Salminen S., Marteau P. (1998). Safety of probiotic bacteria. In:
Salminen S., A.von Wright (Eds.), Lactic acid bacteria. "Marcel Dekker" INC, New York,
369-384.
[19] Adams M. R. (1999). Safety of industrial lactic acid bacteria. J. Biotechnol., 68, 171-
178.
[20] Saarela M., Mogensen G. (2000). Probiotic bacteria: Safety, functional and
technological properties. Journal of biotechnology, 84, 197-215.
[21] Nikolova, D. (2010). "Probiotichni i biotehnologichni harakteristiki na shtamove ot rod
Lactobacillus" PhD thesis.
[22] Denkova Z. (2005). "Poluchavane i prilojenie na probiotici" D.Sc. thesis.
OBTAINING PROBIOTIC CONCENTRATES OF LACTOBACILLI

OF HUMAN ORIGIN
*1Denkova Rositsa, 1Dimbareva Donka, 2Denkova Zapryana, 2Dobrev Ilyan
1
Sofia University St. Kliment Ohridski Sofia, Bulgaira
2
*Denkova Rositsa Stefanova, rositsa_denkova@mail.bg
Abstract: Batch cultivation in a bioreactor with continuous stirring and at static conditions of the
strains with probiotic properties of the genus Lactobacillus: Lactobacillus acidophilus A2 and
Lactobacillus acidophilus Ac in skimmed milk is conducted. It is shown that better conditions for the
development of the lactobacilli are created in the bioreactor which allows obtaining concentrates of
viable cells in a shorter time at lower acidity than in cultivation under static conditions. The
Lactobacillus strains influence the redox potential of the system through their metabolic activity. The
redox potential is strain specific. The resulting concentrates are liquid probiotic concentrates and can
be kept at 42C up to 20-30 days and used as probiotic beverages.
Key words: Lactobacillus, probiotic, cultivation, bioreactor, concentrates
Introduction
Probiotics are live microorganisms that confer a beneficial effect on the host when
administered in proper amounts [1, 2]. Their beneficial effects on gastrointestinal
infections, the reduction of serum cholesterol, the protection of the immune system, anti-
cancer properties, antimutagenic action, anti-diarrheal properties, the improvement in
inflammatory bowel disease and suppression of Helicobacter pylori infection, Crohn's
disease, restoration of the microflora in the stomach and the intestines after antibiotic
treatment, etc. are proven by addition of selected strains to food products [3, 4, 5, 6].
Lactobacilli and bifidobacteria are normal components of the healthy human
intestinal microflora. They are included in the composition of probiotics and probiotic
foods because of their proven health effects on the body [7, 8, 9]. They are the main
organisms that maintain the balance of the gastrointestinal microflora [10].
Not all strains of lactobacilli and bifidobacteria can be used as components of
probiotics and probiotic foods, but only those that are of human origin, non-pathogenic,
resistant to gastric acid, bile and to the antibiotics, administered in medical practice; they
should also have the potential to adhere to the gut epithelial tissue and produce
antimicrobial substances; they should allow the conduction of technological processes, in
which high concentrations of viable cells are obtained as well as to allow industrial
cultivation, encapsulation and freeze-drying and they should remain active during storage
[11, 12]. This requires the mandatory selection of strains of the genera Lactobacillus and
Bifidobacterium with probiotic properties. Moreover, the concentration of viable cells of
microorganisms in the composition of probiotics should exceed 1 million per gram [13] in
order for the preparation to exhibit a therapeutic and prophylactic effect.
One of the requirements for a strain to be probiotic is to allow industrial cultivation
with accumulation of high concentrations of viable cells, which are maintained during
freeze-drying and storage.
MTFI-2012 335
The control of the lactic acid fermentation is an important indicator of the quality
assurance of lactic acid products and liquid probiotic preparations.
A major milestone in the technological process is to ensure optimal conditions for
the growth of microbial cells, ensuring the accumulation of high concentration of active
flora. This is achieved through batch or continuous cultivation of lactic acid bacteria in
suitable media. Their cultivation in a bioreactor allows better development of the microbial
cells and creates opportunities for cultivation of mixed cultures. Conditions for obtaining
standardized starter cultures with homogeneous properties and biochemical activity are
created [14].
Pirt [15] indicates that during batch cultivation of lactic acid bacteria each microbial
species increases its biomass at a rate which is a function of the chemical and the physical
conditions of the environment. In co-cultivation the production of substances that affect the
development of other species is a factor as well.
The purpose of the present article is cultivation of strains of the species
Lactobacillus acidophilus of different origin - Lactobacillus acidophilus A2, Lactobacillus
acidophilus Ac and Lactobacillus acidophilus Z10 in an incubator and in a bioreactor with
continuous stirring and obtaining concentrates with high numbers of viable cells and
moderate titrable acidity, which are maintained during storage.

1. Microorganisms
The studies in this work are performed with two strains of Lactobacillus acidophilus
of human origin: Lactobacillus acidophilus A2 and Lactobacillus acidophilus Ac.
2. Media:
2.1. Sterile skimmed milk with titrable acidity 16-18T. Composition (g/dm3):
skimmed milk powder (Scharlau). The medium is sterilized for 15 minutes at 118C.
2.2. Saline. Composition (g/dm3): NaCl - 5 g; distilled water - 1l. Sterilize 20
minutes at 121 C.
2.3. MRS broth medium (medium of De Man, Rogosa & Sharpe). Composition
(g/dm3): peptone from casein - 10 g; yeast extract - 4 g; meat extract - 8 g; glucose - 20 g;
K2HPO4 - 2 g; sodium acetate - 5 g; diammonium citrate - 2 g; MgSO4 - 0.2 g; MnSO4 -
0.04 g; Tween 80-1 ml; pH = 6.5. The medium is sterilized for 15 min at 118C.
2.4. MRS agar medium. Composition (g/dm3 ): MRS - broth +2% agar. The
medium is sterilized for 15 min at 118C.
3. Cultivation and storage of microorganisms studied
The studied strains of microorganisms are cultivated in a liquid medium (MRS-
broth) and on agar medium (MRS-agar) at 37. The tested strains are isolated from a
single colony and are cultivated on MRS-broth medium for 24 hours. The strains are stored
as stock-cultures in MRS-broth with 20% v/v glycerol at -20C.
4. Bioreactor and cultivation conditions
The laboratory cultural vessel (Fig.1) is a cylinder with geometric volume of 2 dm3
and displacement 1,5 dm3.
The periodic cultivation processes are conducted in skimmed milk without pH
adjustment. The medium is sterilized at 118C for 15 min. After cooling to 39-40C the
prepared medium in the bioreactor (skimmed milk) is inoculated with 2,5% (v/v) inoculum.
The process of cultuvation is conducted at 37C, stirring speed of 100 rpm, without air
336 MTFI-2012
supply. During the cultivation pH, Eh, number of colony-forming units and tirable acidity
are examined.
Along with the carried out periodical cultivation with constant stirring (in a
bioreactor), static cultivation (in an incubator) under the same conditions is carried out as
well.
Cooling water
Fig. 1. Scheme of the laboratory bioreactor

1 - vessel with geometric volume of 2 dm3; 2-four repulse devises ; 3thermo-strength Pt100 ; 4
heater ; 5-heat exchanger for cold water ; 6turbine stirrer ; 7pH electrode ; 8exit for CO2; 9filter ;
10peristaltic pump for pH correction ; 11 reagent for pH correction 20% KOH; 12motor ; 13-
control links ; 14control device "Applikon"
5. Method for determining the number of colony-forming units [cfu/cm3]: After

tenfold dillutions of each sample in 0,5% saline solution, MRS-agar medium is inoculated
with the corresponding dillutions. After incubation at 37 for 48-72 hours the number of
colony-forming units is determined.
6. Method for detetrmining titrable acidity (TA) [ oT]: 10 cm3 of the sample are
dilluted in 20 cm3 distilled H2O and the solution is titred with 1,01N NaOH. 1T is the
amount of 1,01N NaOH, necessary for the neutralization of the acids in 100 cm3 of the
sample.

1. Batch cultivation in a bioreactor with continuous stirring and at static
conditions of Lactobacillus acidophilus A2
In the cultivation of Lactobacillus acidophilus A2 in skimmed milk in a laboratory
bioreactor with continuous stirring at 37C the time to reach high concentration of viable
cells is reduced compared with cultivation at static conditions (Fig. 1a), b)). At the 5th hour
the number of cells reaches 1010cfu/cm3, while under static conditions, the same
concentration of cells is reached at the 24th hour from the beginning of the process (Fig.
1b)). During cultivation in a bioreactor with continuous stirring higher concentration of
viable cells is obtained and the titrable acidity of the medium increases from 55.4 to 61.1T,
while at static conditions it reaches 186.9T. These studies confirm the results obtained by
Schiraldi et al., 2003 that products with higher concentration of viable cells at lower acidity
are produced in a bioreactor in the presence of oxygen.
MTFI-2012 337
o
log N TK, T
o
pH Eh, mV log N TK, T
80 11 6,2 430 11
428
200
426
6,0
424
10 422 10
160
60 5,8 420
418
Eh, mV
416
TK, T
TK, T
log N
log N
9 5,6 9 120
pH
O
0
414
412
40 5,4 410
80
8 408 8
406
5,2
404 40
402
7
20 7 5,0 400
0 2 4 6 8 10 12 14 16 18 20 22 24
0 1 2 3 4 5
time, h
time, h
Fig. 1 a) Batch cultivation of Lactobacillus Fig. 1 b) Static cultivation of

acidophilus A2 in skimmed milk in a bioreactor Lactobacillus acidophilus A2 in skimmed
with constant stirring milk
The redox potential of the system increases during the first hour from the start of the
batch process and reaches +423 mV, then decreases during the logarithmic phase to +401
mV and continues to grow smoothly as the culture passes from the exponential to the
stationary growth phase (Fig. 1a)).
The concentrate from the bioreactor is stored in a refrigerator at 4 2C for 30 days.
The changes in the titrable acidity and the number of viable cells during storage are traced.
The results of these studies are shown on Fig. 3.
o
log N TK, T
13
160
12
11
TK, T
log N
120
0
10
9
80
8
0 10 20 30
time, days
Fig. 2. Changes in the titrable acidity and the concentration of viable cells in the milk concentrate of
Lactobacillus acidophilus A2 during storage
In the first 10 days of storage of the milk concentrate an increase in the number of
active cells (2,2 logN) and in the titrable acidity is observed. The latter increases up to the
30th day reaching 169,81T and the concentration of viable cells decreases slightly (less
than 1 logN by the 20th day and with around 3,2 logN by the 30th day). These results
suggest that the probiotic liquid concentrate of Lactobacillus acidophilus A2 can be stored
and applied as a probiotic beverage for 20 days under refrigerated conditions, maintaining
high concentration of viable cells at moderate titrable acidity (Fig. 2).
2. Batch cultivation in a bioreactor with continuous stirring and at static
conditions of Lactobacillus acidophilus Ac
Similar studies are conducted with the strain Lactobacillus acidophilus Ac. With this
strain higher concentration of living cells at higher titrable acidity (66.6T) (Fig. 3 a)) is
achieved for 6 hours of cultivation in a bioreactor with continuous stirring in skimmed
milk.
338 MTFI-2012
o
log N o log N TK, T
TK, T pH Eh, mV
80 11 6,2 480 13
160
6,0 12
10 460
60 5,8 11
120
Eh, mV
TK, T
log N
TK, T
10
log N
9 5,6 440
0
pH
O
80
40 5,4 9
8 420
5,2 8
40
20 7 5,0 400 7
0 2 4 6 8 10 12 14 16 18 20 22 24
0 1 2 3 4 5 6
time, h time, h
Fig. 3 a) Batch cultivation of Lactobacillus Fig. 3 b) Static cultivation of Lactobacillus

acidophilus Ac in skimmed milk in a acidophilus Ac in skimmed milk
bioreactor with constant stirring
Higher levels of viable cells under static conditions on the 12 th hour are determined.
The number of active cells reaches 1012 cfu/cm3 (Fig. 3b)). Concentrates with high content
of living cells for shorter time are obtained after cultivation in a bioreactor.
The curve, reflecting the change in the redox potential of the system shows that Eh
increases during the lag-phase and decreases during the logarithmic growth phase and then
gradually increases up to +426 mV (Fig. 3a)).
The obtained concentrate is stored at refrigeration temperature 4 2C for 30 days
and the changes in the concentration of viable cells and in the titrable acidity are traced.
o
log N TK, T
12 120
11
TK, T
log N
10
0
80
8
0 10 20 30
time, days
Fig. 4. Changes in the titrable acidity and the concentration of viable cells in the milk concentrate of
Lactobacillus acidophilus Ac during storage.
The concentration of active cells of the strain Lactobacillus acidophilus Ac is
retained during storage and on the 20th day it is 4,2.1010cfu/cm3. The titrable acidity reaches
114T and this value is maintained up to the 30th day when the concentration of viable cells
is reduced by about 1,6 logN. The results indicate that the concentrate can be stored and
used as a probiotic beverage for 30 days at 42C, maintaining a high concentration of
viable cells at moderate titrable acidity (Fig. 4).
Conclusion
The results show that better conditions for the propagation of the Lactobacillus
strains are created in the bioreactor and concentrates with high concentrations of viable
cells are obtained in shorter time. The fermentation process is strain specific. The two
strains allow industrial cultivation with the accumulation of high concentrations of viable
cells, which almost do not change during storage, making them potentially probiotic strains.
MTFI-2012 339
The resulting concentrates of the probiotic Lactobacillus acidophilus strains

maintain the concentration of viable cells and titrable acidity during storage at 4 2C for
20 (Lactobacillus acidophilus A2) or 30 days (Lactobacillus acidophilus ) and can be
applied as probiotic beverages (liquid probiotics).
References
[1] Kalliomaki M., Salminen S., Arvilommi H., Kero P., Koskinen P., Isolauri E. (2001).
Probiotics in primary prevention of atopic disease: a randomised placebocontrolled trial.
Lancet 357: 10761079.
[2] Brown A. C., Valiere A. (2004). Probiotics and medical nutrition therapy. Nutr. Clin.
Care 7: 5668.
[3] Agerholm-Larsen L., Raben A., Haulrik N., Hansen A. S., Manders M., Astrup A.
(2000). Effect of 8 week intake of probiotic milk products on risk factors for cardiovascular
diseases. Eur. J. Clin. Nutr. 54: 288297.
[4] Nomoto K. (2005). Review prevention of infections by probiotics. J. Biosci.
Bioeng.100: 583592.
[5] Imasse K., Tanaka A., Tokunaga K., Sugano H., Ishida H., Takahashi S. (2007).
Lactobacillus reuteri tablets suppress Helicobacter pylori infectionda doubleblind
randomised placebo-controlled cross-over clinical study Kansenshogaku zasshi. J. Jpn.
Assoc. Infect. Dis. 81: 387393.
[6] Shah N. P. (2007). Functional cultures and health benefits. Int. Dairy J. 17: 12621277.
[7] Hirayama K., Rafter J. (2000). The role of probiotic bacteria in cancer prevention.
Microbes Infect. 2: 681686.
[8] Isolauri E. (2001). Probiotics in human disease. American Journal of Clinical Nutrition,
73(6): 1142S1146.
[9] Marteau P. R., de Vrese M., Cellier C. J., Schrezenmeir J. (2001). Protection from
gastrointestinal diseases with the use of probiotics. American Journal of Clinical Nutrition
73(Suppl. 2): 430S436S.
[10] Rybka S., Kailasapathy K. (1995). The survival of culture bacteria in fresh and freeze-
dried AB yoghurts. The Australian Journal of Dairy Technology 50(2): 5157.
[11] Mitsuoka T. (1999). The human gastrointestinal tract. In: Wood BJB, editor. The lactic
acid bacteria. vol.1, Gaithersburg, MD, USA: Aspen Publishers Inc.: 69-114 p.
[12] Kirtzalidou E., Pramateftaki P., Kotsou M., Kyriacou A. (2011). Screening for
lactobacilli with probiotic properties in the infant gut microflora. Anaerobe 17: 440 - 443.
[13] Donald J., Brown D. (1993). Probiotics and the intestinal ecosystem. Lets live,
November, 45 47.
[14] Driessen F. M., Ubbels S., Standhonders S. (1977). Continuous manufacture of
yoghurt. I Optimal condition and kinetic of the prefermentation process, Biot. Bio, 19, 821-
839.
[15] Pirt S. J. (1975). Principles of microbe and cell cultivation, Blackwell Sci. Publication,
Oxford, London, Edinburgh, Melbourne.
MAXIMIZING THE HEALTH BENEFITS OF FUNCTIONAL

FOODS THROUGH MICROENCAPSULATION TECHNIQUES
Dima Cristian, Gtin Liliana, Alexe Petru, Dima Stefan
Abstract: Functional foods offer physiological health benefits and disease prevention over and above
their nutritional contribution. Adding bioactive ingredients to functional foods presents many
challenges, particularly with respect to the stability of the bioactive compounds during processing and
storage and the need to prevent undesirable interactions with the carrier food matrix. The recent tools
used for protecting and delivering bioactives in the development of functional foods are
microencapsulation techniques.
Microencapsulation has been defined as the technology of packaging solid, liquid and gaseous
materials in small capsules that release their contents at controlled rates over prolonged periods of
time.
The present article presents the different families of bioactive food components together with
microencapsulation technologies which have been developed for use in the food industry.
Core
Microencapsulation
materials
technologies
(bioactives)
Coating
-flavors materials -coacervation
-probiotics
-gums -emulsion
-antioxidants -carbohydrates -droplet gelation
-celluloses
-fatty acids -chitosan -thermal gelation
-supercritical fluids
-vitamins -lipids
-minerals -proteins -extrusion

-droplet freezing
-phytosterols
-essential oils -fluidized bed
-enzymes -spray drying
-cells -polimerisation
-inclusion molecular
References:
1. St. Dima, Bazele microncapsulrii, n Micrpincapsularea pentru sisteme alimentare,
editori: T. Florea, t. Dima, G.M. Costin, Editura Academica, Galati, 2009, pp.2-105.
2.Vilstrup, P., Microencapsulation of Food Ingredients, Leatherhead Publishing, UK, 2004.
NUTRITIONAL AND SENSORY CHARACTERIZATION OF

FROZEN PEAS DURING CULINARY PROCESSING
*Dima Felicia, Vizireanu Camelia, Garnai Maria Cristiana, Istrati Daniela
*Dima Felicia, fdima@ugal.ro
Abstract: Food grains are nominated as the main sources of soluble fiber, vegetables are very
important to produce insoluble fiber, like peas [6]. The market of our country has been flooded with a
wide range of plant products frozen or preserved by sterilization, whose culinary use is growing. But
the quality of these products has decreased; the material may be affected by the frozen storage. Study
has analyses the evolution of the nutritional characteristics of three varieties of peas grown in the
region Galati, subject to freezing or sterilization, and their behavior during cooking.
Keywords: pea, storage, nutrients, technological losses during heat treatment, sensory analysis of pea
and food.
Introduction
Pea is one of the most versatile foods. We can make pea soup, risotto with peas,
combined with pasta, can use on pizza and salad, can made peas and curry. In Romania, the
peas are mainly used for foods with meat sauce. Leguminous are characterized by a high
content of compounds of carbohydrates, proteins and vitamins B groups. Under the climatic
conditions of Eastern Europe, leguminous more popularly grown and consumed are peas
and beans. But the consumption of these vegetables is too low compared with dietary
recommendations. This may be due to eating a bad habit, but also because of the
insufficient supply of ready-to-eat products that are easy to prepare by the consumer. When
food products are subjected to a heat treatment, pathogenic and putrefying microorganisms
are eliminated and the endogenous enzymes can be inactivated, but the organoleptic and
nutritional quality are also affected. Pea consumption requires pretreatments such as
dulling, heat treatment and rehydration. Although these treatments provide some nutritional
benefits, they are reported to alter the content and physico-chemical properties of
components [11, 14].
Domestic cooking methods are known to reduce levels of anti-nutrients and thus
improve the nutritional value [13] and to improve the digestibility of pea starch [12].
Cooking whole or split peas in boiling water is the most common method used to obtain a
palatable product with enhanced nutritional value.
Although studies have been done on the chemical composition of raw pea, little
information is available on the composition of processed peas. Changes in the composition
and nutritional pea varieties that are grown in SE Romania formed the basis of our research;
the biological material has been obtained from SC Contec Tecumseh SA, in Galati County
and later transferred to study in the laboratories of the Faculty of Food Science and
Engineering Galati.
Pea varieties used in the experiments of our team are:
Apor variety - it's like a half early, about 86-87 days after emergence. It is resistant to
Fusarium wilt. The pod contains 7-8 seeds. Their size is medium to large, 90% of them
have a diameter between 8-9mm.
342 MTFI-2012
Villio variety - is a late variety of pea, resistant to mildew and Fusarium. The pods are
slightly curved, pointed, with 7-8 beans inside. The percentage of grains larger than 10
mm was 60%. This variety is very resistant.
Omega variety - is approved in Moldova in 2000. Has an average size of 65-90 cm,
leaf consists of 2-3 pairs of leaflet finished with 5-7 cases. Omega variety ripens
evenly, half early is kind, and has a growing period of 83-102 days. It is shock resistant
beans. The pressure drop and the main condition are identical to the control.
Determinations made to establish the composition for each type separately, so that
the beginning and throughout the storage period, monthly for 12 months, as follows:
- protein content: Kjeldahl method;
- fat: gravimetric method (Soxhlet method);
- carbohydrates: Total Carbohydrate: Schoorl method; starch: hydrolysis process
heat;
- vitamin C: iodometric method;
- antioxidant capacity: DPPH method.
- chlorophyll: Spectrophotometric method with acetone, using a spectrophotometer
(T80 + UV / VIS SPECTROMETER PG - Instruments LTD);
- technological losses during heat treatment: after 12 months of storage;
- sensory analysis of pea samples: samples of 500 g of peas were boiled for 10
minutes in the hot or cold water. A team of eight specialists tested the five characteristics
considered important for peas: general appearance, taste, color, smell and texture;
- sensory analysis of food culinary was performed by a team of 12 panelists
specialized in the analysis of food using a 9-point scale (1 = unacceptable, 9 = acceptable).
The team performed two parallel samples for all three varieties and four tests each time,
then averaged the dates that was used in the tables and figures presented.

Because are very perishable, legumes suffer preservations processes to maintain
nutritional qualities of components, such as freezing, drying or sterilization. [7] In our study
we followed the behavior for three varieties of peas used in the region Galati: Apor (A),
Villio (V), Omega (O), during storage in frozen state for a period of 12 months. In parallel,
we studied the behavior of a sterilization of the three varieties of peas for 12 months, range
Omega.
We had source documents certified seed for these varieties released by Laboratory
Central Agricultural Office HU01, Budapest II, who issued the analysis reports.
Half of the fresh samples were blanched 4 minutes at 95 oC. Blanching produced the
inactivation of peroxidase and allowed better maintenance of colour and chlorophyll,
reducing the microbial load on the surface of vegetables [5, 10]. After blanching it has
verified the degree of inactivation of the enzyme by the reaction of peroxidase. Control of
the inactivation of peroxidase gives a negative result for all lots of blanched peas.
Then all the samples, blanched and control were frozen. It was monitored the
behavior of the product during frozen storage, monthly, a period of 12 months, the team has
made determinations on control samples and blanching product. The temperature varies a
little during storage in frozen state, within the limits of -22.5-24oC.
After the package we used peas blanched and control for to cooking. Others samples
was sterilized at a temperature of 120oC for 20 minutes to 1.6 at. in glass containers and
were deposited for 12 months.
MTFI-2012 343
The major nutritional components peas for food are proteins, carbohydrates and
lipids [1]. Antinutritional factor that exists in peas and other legumes reduces the
availability of nutrients such as proteins and starch, but the blanching significantly reduces
this inconvenience. During the frozen storage between the control samples and blanched
were observed differences between the three varieties, presented in Table 1.
Table 1. Characterization of nutrients of three varieties of peas (g/100 g dry)

Variety Control Blanched
Compound
of nutrients 12 6 12
Fresh 6 months Fresh
months months months
APOR 25.320.06 24.140.02 23.320.05 22.410.07 22.250.05 21.910.03
Proteins VILLIO 24.660.10 23.690.02 23.080.04 22.350.04 22.360.02 22.280.04
OMEGA 25.610.03 23.530.04 23.530.02 22.040.03 22.040.06 22.100.02
APOR 63.750.21 60.890.14 58.370.13 56.250.09 55.420.11 54.600.17
Carbons
Hydrates VILLIO 71.190.18 67.420.08 65.490.11 63.850.10 61.540.07 62.030.12
OMEGA 56.930.09 53.490.06 53.020.10 50.710.16 50.070.15 49.670.13
APOR 1.560.01 1.480.00 1.400.02 1.370.01 1.330.01 1.320.01
Lipids VILLIO 1.960.01 1.840.01 1.810.02 1.760.01 1.670.00 1.690.00
OMEGA 1.730.02 1.600.02 1.600.01 1.520.00 1.780.01 1.490.02
APOR 35.420.04 33.820.09 32.430.05 31.250.10 30.790.04 30.340.09
Starch VILLIO 33.110.08 31.360.07 30.460.06 29.700.08 28.620.06 28.850.08
OMEGA 38.970.12 36.640.11 36.320.13 37.730.07 34.300.07 34.020.14
For the sterilized product, determinations about the variety Omega gave us values
for nutrient components very different face samples preserved by freezing (Table 2).
Table 2.Samples sterilized nutrient components-Omega variety (g/100 g dry)

Echantillons striliss
Compound of nutrients
Fresh 6 months 12 months
Proteins 18.390.01 14.770.02 14.120.00
Carbons Hydrates 40.870.03 39.420.06 39.610.11
Lipids 27.980.03 29.950.04 35.200.10
Starch 1.240.06 1.300.01 1.320.00
The largest initial amount of vitamin C was determined in the variety Villio. Our
determinations showed an average content of vitamin C between 23.75-26.39 mg/100g for
fresh produce. After blanching, the samples showed a decrease in vitamin C, but during
freezing peas do not suffer significant losses of vitamin C (Figure 1).
344 MTFI-2012
Evolution of vitamin C
30
Value (mg/100g)
25
20
15 Periode (months)
10
5
Fresh 1 month 6 months 12 months
Variety Apor Control Variety Apor Blanches Variety Villio Control
Variety Villio Blanches Variety Omega Control Variety Omega Blanches
Fig. 1. Vitamin C - annual change during storage
Analysis of the antioxidant capacity in the soluble fraction in water gave us a

significant correlation between this feature and the content of vitamin C [3], so that the
variety Villio is the most important.
Antioxidante capacity
Antioxidant Capacity APOR
Antioxidant Capacity VILLIO
0,17 Antioxidant Capacity OMEGA
0,16
0,15
Value (mg/100g)
0,14
0,13
0,12 |Periode (months)
0,11
Fresh 6 months 12 months Fresh 6 months 12 months
Control Blanches
Fig. 2. Evolution of antioxidant capacity during storage in the frozen state
We can observe that the values for antioxidant capacity have ranged between 0.88-
0.93 from Apor, between 0.90-0.94 from Omega face to Villio, so a difference between
maxims 5-12% (Figure 2). These are important results, it is necessary to valorize this
characteristic of the variety Villio.
Research on determining the fading vegetables during processing are based on
quantitative analysis of chlorophyll pigments. The amount of total chlorophyll was
determined taking into account that the stability of the chlorophyll is influenced by negative
laundering and storing frozen state. Storage conditions of frozen peas can cause a
significant loss of chlorophyll a and b under the action of chlorophyllase, which produces
components gray (chlorophilides).
MTFI-2012 345
The total chlorophyll content decreased due to significant blanching and freezing up
about 16.20%. After six months of frozen storage at -22 ...-25oC, the value of total
chlorophyll attend 68.28% from the beginning, but at the end of the storage period the
content represented 58.92% of the initial to variety Villio (Table 3). For other varieties
values were smaller.
Table 3. Variation of chlorophyll a and b during storage for 12 months in a frozen state
Chlorophyll a Chlorophyll b
Variety chantillons (mg/kg) (mg/kg)
Fresh 6 months 12 months Fresh 6 months 12 months
Control 145.330.12 80.670.04 72.810.02 72.670.06 40.330.01 37.300.01
Apor
Blanches 130.090.09 74.670.02 64.900.01 65.050.03 37.330.04 33.000.00
Control 150.110.06 102.670.00 82.780.12 75.050.02 51.330.02 47.000.01

Villio
Blanches 138.000.04 89.330.13 74.670.07 69.000.01 44.670.03 41.600.03
Control 133.330.11 68.670.06 64.900.02 60.000.00 34.330.02 34.670.02

Omega
Blanches 117.300.09 64.000.08 56.000.02 51.400.04 32.000.02 28.000.01
Losses were between 2.22-7.11% from the determinations of peas storied 12
months; the samples of pea were introduced 10 minutes in boiling water. The biggest losses
were recorded at samples Apor and Villio blanched, respectively 7.11% and 5.84% and
smaller for Villio control and Omega blanched, approximately 2%. Omega fresh had losses
in value of 4.16%.
The heat treatment in 1% salt in water showed increasing weight of maximum
6.42% for Villio control face the beginning and minimum 0.68% for Apor control. Omega
fresh recorded an increase of 4.65% against the beginning.
Cooking food. With these three peas varieties we made two products: salad of peas
and pea paste. To check how the cooking preserves the nutritional qualities of the original
pea, we have determinate vitamin C and dry. The results show that the cooking with peas
from the last months of storage preserve largely the vitamin C, between 91-94% against the
raw material, control and blanched peas. Boil peas retain between 0.61-0.84 facing the raw
material, so an acceptable percentage (Table 4).
Table 4.Variation of vitamin C in boiled food - relative values

Varieties Samples Salad of peas boiled Pate of peas boiled
Apor Control 0.73 0.81
Blanches 0.73 0.83
Villio Control 0.78 0.84
Blanches 0.80 0.76
Omega Control 0.73 0.84
Blanches 0.61 0.79
Sensory analysis of samples blanched and control assumed boiling from the hot and
cold water, to study them in the cooking process conditions. Colour and colour intensity
means acceptability of the frozen product and to verify the acceptance of the finished
product. It was performed the sensory appreciation of the main features: overall
appearance, colour, smell, texture and taste.
346 MTFI-2012
Characteristics were evaluated by a team of 8 people, specialists in food industries.

The assessment was carried out 12 months, monthly for all varieties. Each time we
collected samples, which were rapidly thawed by exposure to ambient temperature, and
then the packet was divided into samples of 50 g. After the sensory evaluation test was
performed boil.
The evaluation of quality by sensory analysis was carried out using a scale of 1 to 10
(10 = very good, 1 = unsuitable), then the team calculated an average score for each
evaluation on the basis of the scores given by the experts. It was found that during the first
six months of storage frozen peas have not experienced a significant change in sensory
characteristics, but after 12 months the main sensory characteristics were influenced in
particular by the storage values assessments declined.
Green peas for control and blanched peas presented a diameter of 7.8 - 10.3 mm,
green, with varying intensity, taste and smell good after thawing, with a soft consistency.
The appearance and colour of the control were better appreciated, but after six months of
storage the blanched samples were received top marks against control.
Figure 3 shows that the acceptance of salad of peas-variant without heat treatment,
in terms of texture, variety is better for Villio control and blanched (cohesion, humidity)
and Omega blanched (manual traction), variety Apor control was classified unacceptable
(hardness).
Fig. 3. Profile texture-pea salad-without Fig. 4. Taste-pea salad-without heat treatment

heat treatment
Pea salads taste was assessed as acceptable for variety Apor - blanched (herbaceous,
sweet), the most unacceptable was classified Villio - control (sour, bitter) and medium to
Omega blanched (Figure 4).
The analysis of the texture of pea paste fresh variant showed that variety Apor -
blanched was best appreciated (elasticity, manual traction), Apor variety control and variety
Apor-control was classified as unacceptable.
The taste revealed that variety Apor - blanched was most acceptable (sweet, umami)
and Apor - control most unacceptable (bitter), variety Apor has the best qualities of taste for
pasta, after long-term storage in frozen state.
The low score for taste and flavour can be explained due to the eating habits of the
team tasting, which do not practice a vegetarian diet and are not familiar with the
requirements for these products. From our perspective, pea paste can be consumed in this
form or in snacks tip sandwiches, veggie or stuffed vegetables.
MTFI-2012 347
Conclusions
Content of nutritional components, proteins, carbohydrates, lipids and starch
recommend peas to be used extensively in the diet. From a nutritional standpoint, the three
pea varieties studied had good nutritional value, with a protein content of about 22-23%
against the dried [1].But the results indicate that there are significant differences between
the three varieties analyzed regarding the values of protein, carbohydrates and starch.
Frozen peas have presented significant amounts of vitamin C, even after a storage period of
12 months; of course they are differences between varieties whose Business is exploited.
The content of vitamin C seems to be the best indicator during the storage of frozen peas,
so the loss of vitamin C is a barometer of the quality. After our results, the antioxidant
capacity can be correlated with the content of vitamin C. The three types of peas showed
different characteristics of composition and properties, which induce different technological
behavior.
The results obtained in this study are compatible with the existing dates in the
literature and show that, in the absence of fresh food, frozen vegetable products are an
alternative to a healthy diet, even if they have been stored for a long period (up to 1 year).
Under the reserve of cold chain during storage, physico-chemical parameters vary
indistinguishable in the first three months of storage, resulting in the preservation of
nutritional value as a percentage of approximately 80%.
During the storage period, it have started chemical reactions that cause changes in
chlorophyll pigments, changes in dry matter content of nutrients such as vitamins soluble in
water - in especially vitamin C, carbohydrates and proteins. These changes depend on the
variety of peas processed, grain maturity, storage temperature and storage time. Dependent
on time, temperature and temperature stability of frozen storage can continue to lose
nutrients (vitamin C), but lower than the initial loss treatment.
The total chlorophyll content decreased due to significant technological operations
applied, at the end of the storage period the content represented 58.92% of the initial,
variety Villio the most good.
To highlight the nutritional quality of pea varieties studied compared to a sterilized
canned pea, we conducted two products that meet both those who practice eating vegetarian
and vegan.
Treatment of cooking in boiling water or salt water influences the nutritional
qualities by increasing the digestibility of proteins and reduction antitrypsin inhibitor and
oligosaccharides.
Sensory analysis of samples blanched and control samples showed that boiled
samples in hot water are the most good for the variety Villio.
At the same time, for culinary cooking executed, Omega and Villio varieties were
the most accepted variety; Apor shows a pronounced bitter taste.
In conclusion, we can say that, out of time and storage temperature, variety and type
of culinary treatment of pea influences in equal measure the nutritional and sensory
characteristics of food products.
348 MTFI-2012
References
1. Giovana Ermetice de Almeida Costa, Keila da Silva Queiroz-Monici, Soely Maria Pissini
Machado Reis, Admar Costa de Oliveira, Chemical composition, dietary fibre and resistant
starch contents of raw and cooked pea, common bean, chickpea and lentil legumes, Food
Chemistry 94, 2006, 327330.
2. Matthias Berger, Torben Kuchler, Andrea Maaen, Mechthild Busch-Stockfisch, Hans
Steinhart, Correlations of ingredients with sensory attributes in green beans and peas
under different storage conditions, Food Chemistry 103, 2007, 875884.
3. Jessica Nilsson, Rolf Stegmark, Bjorn _Akesson, Total antioxidant capacity in different
pea (Pisum sativum) varieties after blanching and freezing, Food Chemistry 86, 2004, 501
507.
4. Giannakourou, M. C., & Taoukis, P. S. Kinetic modelling of vitamin C loss in deep-
frozen green vegetables under variable storage conditions, Food Chemistry, 2003, 83, 33
41.
5. R.L. Garrote *, E.R. Silva, R.A. Bertone, R.D. Roa, Changes of ascorbic acid and
surface color of green peas sterilized in cans subjected to end-over-end agitation, Journal
of Food Engineering 73, 2006, 2937.
6. Kutos, T., Golob, T., Kac, M., & Plestenjak, A., Dietary fibre content of dry and
processed beans. Food Chemistry, 2003, 80(2), 231235.
7. Tharanathan, R. N., & Mahadevamma, S., Grain legumesa boon to human nutrition.
Trends in Food and Science Technology, 2003, 14, 507518.
8. DuPont, M. S., Mondin, Z., Williamson, G., & Price, K. R., Effect of variety, processing,
and storage on the flavonoid glycoside content and composition of lettuce and endive,
Journal of Agricultural and Food Chemistry, 2000, 48, 39573964.
9. Giannakourou, M. C., & Taoukis, P. S., Kinetic modelling of vitamin C loss in deep-
frozen green vegetables under variable storage conditions, Food Chemistry, 2003, 83, 33
41.
10. Puupponen-Pimia, R., Hakkinen, S. T., Aarni, M., Suortti, T., Lampi, A.-M., Eurola,
M., et al, Blanching and long-term freezing affect various bioactive compounds of
vegetables in different ways, Journal of the Science of Food and Agriculture, 2003, 83,
13981402.
11. Deosthale, Y. G. Food processing and nutritive value of legumes. In H. C. Srivastava
(Ed.), Pulse production constraints and opportunities. 1982, Culcutta, India: Oxford and
IBH publishing Co.
12. Jenkins, D. J. A., Thorne, M. J., Camelon, K., Jenkins, A., Venketeshwer-Rao, A.,
Taylor,R. H., Thompson, L. U., Kalmusky, J., Reichert, R., & Francis, T.. Effect of
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Journal of Clinical Nutrition, 1982, 36(6), 10931101.
13. Khokhar, S., & Chauhan, B. M.. Antinutritional factors in mothbean (Vigna
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315324.
RECOVERY OF HIGHER TECHNOLOGICAL ASPECTS

OVERRIPE BANANAS
*Garnai Maria Cristiana, Vizireanu Camelia, Dima Felicia, Istrati Daniela
*Garnai Maria Cristiana, maria.garnai@ugal.ro
Abstract: In this study overripe bananas were used in order to obtain alcoholic beverages. Originally
overripe bananas were analyzed physicochemical then were subjected to alcoholic fermentation with
selected yeasts (commercially available strain (Saccharomyces cerevisiae) and two selected strains
(Saccharomyces ellipsoideus, Saccharomyces oviformis)). Fermentation was carried bananas in
several versions depending on the agent environment ferment and basic medium supplemented with
nutrients - bio stimulators. "Cider" banana obtained after alcoholic fermentation was distilled to
obtain bioethanol. The research aimed to establish a good working alternative to obtain a maximum
yield of bioconversion of carbohydrates from bananas in ethanol. [M. Garnai, Bacau, 2012].
Bioethanol obtained was analyzed physicochemical and used in order to obtain liqueurs (based on the
infusion of fruit in alcohol, respectively, in sugar syrup) [M. Garnai, Bacau, 2012] and some cocktails
with an alcoholic content 8% (vol.).
Introduction
The most consumed fruit in Romania are apples, bananas and citrus fruits. Banana
consumption in Romania is 8-9 kilograms per capita per year, which means that each novel
eat, on average, 40-45 bananas per year. So, the Romans lay 30-40% below the European
average, according to a study released by American producer Dole, quoted by Reuters.
[according Ziare.com].
About bananas. Banana was first mentioned in Buddhist texts 2500 years ago. This
exotic fruit was called "banana" because of the shape it has. Arab merchants in the Middle
Ages it was called the "finger" which in their language is called "banana". Giant Banana is
a plant that grows well in tropical and subtropical environment. The first country in Europe
to import banana was Greece, in ancient times. Bananas can be found in a wide variety of
types, so we can find banana yellow, white, red and even pink. Bananas are called "fruit of
the wise". This name comes because they contain potassium (340 mg/100g) and
magnesium (the two substances protect and strengthen nerve cells, thus improving thinking,
memory, intellect). Banana nutritional value of 100 g is as follows: 20 g carbohydrates, 1.2
g protein, 2.2 g fiber, 0.5 g fat, 88 calories. [http://sanatate.go.ro/alimente_salvatoare.htm]
Real "bomb" of vitamins, minerals and trace elements should not miss banana
athletes or intellectuals menu daily subjected to high stress. With a high content of
potassium, magnesium, calcium, iron, zinc and vitamins A, B, B6 and C, this fruit is a true
fountain of health. In addition, it contains tryptophan (0.009 g/100g product), an essential
amino acid (which is converted into serotonin in the body once it gets).
[http://www.tititudorancea.ro/z/produse_alimentare_continut_triptofan.pg40.htm].
Serotonin, an important neurotransmitter, is responsible for the welfare and
happiness you feel. [http://www.tratamente-naturiste.ro/aminoacizi-proteine-suplimente-
naturale/triptofan.htm].
350 MTFI-2012
Putting together all these substances clearly shows the banana is among the
healthiest fruits. Bananas are a great potential as raw material for processing into food and
non-food. On a scale processing existing domestic and regional craft can be a source of
inspiration for the development of industrial production, comparable to those involving
apples and oranges. [Thomas Happi Emaga, Food Chemistry 103 (2007)].
About overripe bananas. The overripe bananas are very ripe bananas understand
that they cannot use that fruit consumption (due to impaired appearance), but shows no
signs of fermentation and mold either - type 8 (see Figure 1). Synonymous with overripe
bananas term has been met like rotten banana [Hassain, ABMS, 2011].
Fig. 1. Gradual ripening of bananas (1 - green banana, 8 - overripe banana)
Abundance of fruit sometimes exceeds consumption needs fresh or preserved. That's

why I used the opportunity to transform banana liquor. [Guyle`ne Aurore, Food Science &
Technology 20 (2009) 78 91].
The book is divided into three chapters following the introduction, use overripe
bananas in fermentation technologies and conclusions and future trends.
Use overripe bananas fermentation technologies. Preliminary concepts.
Depending on the product of fermentation of fruit, distinguish two categories of beverages:
fermented wine consumed as well-known (fructine or cider of imitation) and distilled in a
distillation and the second stage known as spirits.
Both drinks can be obtained from any fruit and vegetables that contain a greater or
lesser amount of sugars capable of producing alcohol by fermentation, either separately or
mixed, and sometimes "helped" by the addition of sugar, glucose and other sugars, purity
and concentration coefficients varying from other sources, usually industrial (raw and
refined sugar, glucose syrup, and so on). [Banu C., 2009]
Cider or cyder is a fermented alcoholic beverage made from fruit juice, most
commonly apple juice but also the juice of peaches or other fruits. Cider varies in alcohol
content from 2% ABV to 8.5% or more in traditional English ciders. In some regions, such
as Germany and United States, cider may be called "apple wine".
In the United States and Canada, "hard cider" usually refers to the alcoholic
beverage discussed in this article, while "cider" may refer to non-alcoholic apple juice.
When sugar or extra fruit has been added and a secondary fermentation increases the
alcoholic strength, a cider is classified as "apple wine".
Cider may be made from any variety of apple, but certain cultivars grown solely for
use in cider are known as cider apples. Cider is popular in the United Kingdom, especially
in South West England and East Anglia. The United Kingdom has the highest per capita
consumption of cider, as well as the largest cider-producing companies in the world,
MTFI-2012 351
including H. P. Bulmer, the largest. As of 2006, the UK produces 600 million liters of cider
each year (130 million imperial gallons).
The beverage is also popular and traditional in some European countries as Ireland
and the French regions of Brittany (chistr) and Normandy (cidre); In Spain it is especially
popular in the Principality of Asturias (sidra) although it can also be found in the Basque
Country (sagardo) and Galicia (sidra); Germany is another country where cider is drunk,
above all in Rheinland-Pfalz, Hessen (Frankfurt am Main). Argentina is also a cider-
producing and drinking country, especially the provinces of Ro Negro and Mendoza.
Australia also produces cider, particularly on the island of Tasmania, which has a strong
apple-growing tradition. Pear cider is used as an alternative name for Perry by some
producers. [http://en.wikipedia.org/wiki/Cider]
The word "liquor" is derived from italian liquorice (liquid). The first producer was
known liqueurs doctor several popes, Arnoldus Villanovanus. Liqueurs are alcoholic
beverages prepared from ethyl alcohol, sugar, fruit juices and herbal extracts and macerated
fruit flavors and food dyes. Of these, water, alcohol and sugar form the "body" of the liquor
itself, other ingredients used to flavor taste and olfactory (essences distilled and macerated
plant or fruit).
3 types of liquor differ according to alcohol content and sugar: ordinary liquors
(containing 10% sugar, of which glucose and 19-21% alcohol), fine liquors (containing
42-43% sugar and 28% alcohol) and fine liquors (containing 50% sugar and 28% alcohol).
Depending on when serving two types of liquors sold: liquors appetizer, with an
alcoholic strength of 35% volume about alcohol and 10% sugar and dessert liqueurs 20-
40% 20-35% volume alcohol and sugar.
Liqueurs can be obtained by different methods (of alcohol flavored by fruit flavored
alcohol infusion of commercial essences). .[Banu C., 2006]
Alcohol, sugar, pasteurized at 75OC finished product and then cold preservation
ensure stability and conservability liqueurs. [Banu C., 2004]

Raw materials and additives used in this study are overripe bananas, yeast of the
genus Saccharomyces used in the fermentation process (represented by a commercially
available strain (Saccharomyces cerevisiae) and two selected strains (Saccharomyces
ellipsoideus, Saccharomyces oviformis) by alcohol resistant and osmofil character, sugar
(used to correct total sugars mash diluted with water) and supplements to stimulate
alcoholic fermentation (autolysis yeast, wheat germ and tannin food).
Leaven used as fermentation medium is the mixture of: banana pulp, water and
sugar, yeast alcoholic fermentation with / without supplements and stimulation of
fermentation.
Bananas were analyzed in terms of their content thrive: total sugars, moisture, total
protein, fat, total acidity.
Banana cider was determined in alcohol content ebulliometer method (using
ebulliometer Dujardin - Salleron). Bioethanol distillation and ethyl alcohol content was
determined by pycnometer method.
352 MTFI-2012

Bananas used in the study were selected by the highest content of total sugars (13.14
g total sugars / 100 g). The research aimed to establish a good working alternative to obtain
a maximum yield of bioconversion of sugars in bananas in ethanol.
15 variants were working experienced the power of fermentation was observed 3
strains of Saccharomyces (S. cerevisiae, S. oviformis, S. elipsoideus) in rich media with
different substances / products (autolysed yeast, dietary tannin and wheat germ).
Overripe bananas were sorted (by moldy bananas), washed, hulled.
Banana core (pulp) was crushed with a blender, homogenized using a blender and
puree bananas was obtained which was further diluted with 10% fresh water (with the same
concentration in sugar like bananas) and supplemented with nutrients.
This mixture (dough) underwent alcoholic fermentation using 3 strains of yeast and
then distillation.
After sorting, washing and peeling bananas we achieved an average sample of pulp
of banana (cultivar "Dole" whose sugar content was 13%) which was used (in 30%) for the
preparation of fermentation media more variants, which have in common the addition of
water and sugar (up to 35% sugar).
Variable are the addition of nutrients - stimulators of fermentation (autolysed yeast,
wheat germ and dietary tannin) and the nature of yeast used for fermentation agent:
Saccharomyces cerevisiae, Saccharomyces oviformis, Saccharomyces elipsoideus.
Environments, distributed in fermentation vessels (glass) in the amount of one liter
and fitted with fermentation valves were seeded with 10% yeast in suspension with 4 x 106
cells / ml (obtained in 24 hours at 30oC in same as the fermentation medium work).
After fermentation and clarification of evidence (ciders of bananas), to determine the
content of alcohol, which in some versions oviformis Saccharomyces, Saccharomyces
elipsoideus have reached the limit of 18 to 18.5% alcohol. Fermented samples were further
subjected to distillation.
They recovered the first 100 ml of distillate, which was determined alcohol
concentration (using pycnometry) as [Banu C., 2006., And A. Fuks, 1951] of 100 kg fruit
can get between 7 to 16 liters of spirits with an alcoholic strength of 40 , depending on the
sugar content of fruit subjected to fermentation.
Conclusions and future trends

Using selected yeast strains Saccharomyces oviformis (in V2), Saccharomyces
ellipsoideus (in V3), resulting in an alcohol content higher than V1 (with Saccharomyces
cerevisiae).
Autolisate using yeast as nutrient enrichment environments have received greater
amounts of alcohol than control samples because of autolysed yeast used amino acids as
nitrogen and carbon source, and sugar work environment remained available in larger
quantity for fermentation.
Can observe that using selected cultures were obtained better results in terms of
alcohol content in versions with 1% yeast autolysate and 1% wheat germ.
In conclusion substances used for enriching work environment led to yields
noticeably higher in alcohol than the control sample.
Conversion efficiencies of over 80% can be achieved with elipsoideus in
Saccharomyces species variants supplemented with 1% wheat germ and 1% autolysed yeast
MTFI-2012 353
and species Saccharomyces oviformis in variants supplemented with 1% yeast autolysate,

with 0.5 % autolysed yeast and wheat germ 1%.
Working variants (distillates) that registered the best results were used in further
research for the preparation of alcoholic beverages such as liqueurs, cocktails.
Bibliography
Banu C., Ionescu A., Alexe P., Ana A., Bulancea M., Bordei D., Barsan I., Stoicescu A.,
Stroia A., Tofan I., Vizireanu C., Lungu C.,etc., Guide for food industry engineer,
Publishing technology, Bucuresti 1999, vol. II.
Banu C., Ionescu A., Alexe P., Vizireanu C., Lungu C., Nour V., etc., Principles of food
conservation, Publisher Agir, Bucuresti 2004.
Banu Constantin (coordonator), Treated by Food - Food Technology, Bucureti, 2009.
Banu Constantin (coordinator), Bioalcoolul - fuel of the future, Bucureti, 2006.
Dabija Adriana, Technology alcohol and yeast - raw materials used in the manufacture of
alcohol and yeast, 2010.
Fuks A. A., Manufacturing technology of spirits, Picepromizdat, Moscova, 1951.
Garnai M. C., Vizireanu C., Dima F., Recovery overripe bananas to obtain, Bacau, 2012.
Garnai M. C., Vizireanu C., Dima F., Manufacture of liqueurs has banana flavor, Bacau, 2012.
Guyle`ne Aurore,Berthe Parfait and Louis Fahrasmane, Bananas raw materials for making
processed food products, Food Science & Technology 20 (2009) 78 91.
H.I. Velsquez-Arredondo, A.A. Ruiz-Colorado, S. De Oliveira junior, Ethanol production
process from banana fruit and its lignocellulosic residues: Energy analysis, ELSEVIER,
Energy 35 (2010) 3081 3087.
Hossain, A. B. M. S.1*, Ahmed, S. A.1, Ahmed M. Alshammari2, Faris M., Bioethanol
fuel production from rotten banana as an environmental waste management and
sustainable energy, African Journal of Microbiology Research Vol. 5(6) pp. 586-598, 18
March, 2011.
Loza M. V. i Vecer A. C., Wine clarification with bentonite, Editura Institutului
Alimentar, Krasnodar, 1949.
Oancea I, Voiculescu L, Manea I., Etude sur l'efficacit croissance dans la production
d'alcool, Anales de Craiova, volume V, ISSN 1435 1275.
Richard A. Fletcher,. Saint James' Catapult: The Life and Times of Diego Gelmrez of
Santiago de Compostela (Oxford University Press), 1984.
Saienko N. P., Instructions for applying pure cultures of yeast in wine, Editura Institutului
Unional de Viticultur i Vinificaie, Magaraci, Italia, 1948.
Thomas Happi Emaga, Rado Herinavalona Andrianaivo, Bernard Wathelet, Jean Tchango
Tchango, Michel Paquot, Effects of the stage of maturation and varieties on the chemical
composition of banana and plantain peel, Food Chemistry 103 (2007) 590600.
Tofan C., Bahrim G., Nicolau A., Zara M, Microbiology of food - Techniques and
laboratory tests, Editura Agir, Bucuresti, 2002.
erevitinov V. F., Chemistry and Commodity Fresh Fruit and Vegetables, vol.1 i 2,
Moscova, 1949.
http://en.wikipedia.org/wiki/Cider
http://sanatate.go.ro/alimente_salvatoare.htm
http://www.tititudorancea.ro/z/produse_alimentare_continut_triptofan.pg40.htm
http://www.tratamente-naturiste.ro/aminoacizi-proteine-suplimente-naturale/triptofan.htm
IDENTIFICATION OF BOTANICAL ORIGIN OF

SUGAR/ETHANOL IN WINE BY APPLICATION OF NUCLEAR
MAGNETIC RESONANCE OF DEUTERIUM
1
Gorincioi Elena, 2Sturza Rodica, 1Barba Alic
1
Institute of Chemistry, Academy of Sciences of Moldova Chiinu, Moldova
2
National Center for Quality Testing of Alcoholic Beverages Chiinu, Moldova
Along with the multiple useful applications in medicine, chemistry, petroleum

industry and other fields, NMR spectroscopy offers a powerful approach for studies related
to food science.
Present communication is aimed at highlighting some of the most remarkable
opportunities of using the NMR panoply in the analyses of wine products and spirits,
covering the last date literature data.
Significance of site-specific natural isotope fractionation (SNIF-NMR) that is the
first officially adopted stable isotope method in the European Union for elucidation the
botanical origin of ethanol/sugar will be demonstrated, which prove invaluable for product
authentication. SNIF-NMR implications in identifying the provenance of European wines,
establishment the geographical origin of the sample, obtaining the information about the
chemical pathways of biosynthesis will be discussed [1].
The use of high-resolution (HR) NMR and high-resolution diffusion-ordered
spectroscopy (DOSY) for the characterization of wine samples of different ages enable
metabolic profiling of wines, i.e. identification of the contained compounds, including mi-
nor components such as some medium-chain alcohols, aminoacids and organic acids [2-4].
The possibilities of employing conventional HR 1D and 2D NMR experiments ( 1H,
13
C, DEPT, COSY, HSQC, HMBC, TOCSY and NOESY) for determination the botanical
origin of sugar/etanol of wine, monitoring the fermentative process in musts and wine
ageing and other processes will be presented. Particularly, the data obtained from
metabolomic studies on geographical grapes and their wines using 1H NMR analysis
coupled with multivariate statistics will be discussed, which allow visualization of the
correlation patterns amongst metabolites of grapes and wines from different regions.
References:
1. COMMISSION REGULATION (EEC) No 2676/90 determining Community methods
for the analysis of wines. Oeno 426-2011.
2. K. Ali, F. Maltese, R.Toepfer , Y.Hae Choi, R.Verpoorte. Metabolic Profiling of Wines.
J. Biomol NMR (2011) 49: 255266.
3. G. E. PEREIRA et al. 1H-NMR METABOLIC PROFILING OF WINES FROM
THREE CULTIVARS, THREE SOIL TYPES AND TWO CONTRASTING
VINTAGES . J. Int. Sci. Vigne Vin, 2007, 41, n2, 103-109
4. M. Nilsson et al. High-Resolution NMR and Diffusion-Ordered Spectroscopy of Port
Wine. J. Agric. Food Chem. 2004, 52, 3736-3743
SONIC ACTIVATION OF WATERDERIVED FROM

AQUACULTURE AND MICROBIOLOGICAL EFFECT
*Graur Iulia, Balan George
*Graur Iulia, iulia.graur@ugal.ro
Abstract:The paper presents the problem ofdeveloping anew and effective method for water derived
from aquacultureby applying sonic technologies. Researches have shown encouraging resultson the
use of ultrasoundin water derived from aquaculture.Themicrobiologicaleffect at sonic activation of
water is to reduce TNG, TNF and Salmonella. Ahigh interest shows the influence of the samples
storage time on the pH value that confirms water sonic activation phenomenon.
Key words:sonic, activation, generator, microbiology, pH index, water,aquaculture
Introduction
Sonic technology [1,5] is a process that allows water treatment and cleaning aquatic
basins. At water sonic treatment performed by using the air-jet ultrasound generators there
are two simultaneously processes: degassing due to ultrasonic cavitation that occurs
because of generators sonic waves and aeration as a bubbling result which occurs with
sonic generators eliminated air in the process of waves generating. One of the main
parameters that characterize the aquatic environment and water activation is pH, which in
aquatic basins depends on the content of carbon dioxide in water (CO2). To the action of
ultrasound, due to cavitation, degassing occurs and the concentration of carbon dioxide in
water decreases. If aeration process supports the growth of certain microorganisms,
degassing leads to their inhibition.Water pH variation after the sonic treatment and its
influence on the development of colonies of microorganisms such as TNG, TNF and
Salmonella are of particular interest.
1. Installation for water sonic treatment and experiments methodology

Researches were conducted atInstitute of Research and Development for Aquatic
Ecology, Fisheries and Aquaculture,Galati.The basinfromwhichthesamplesweretaken for
experimentsis called Brates.The installation for water treatment from aquaculture
contains (Fig.1)compressed air source (compressor or cylinder),pneumatic reducer, air
filter,manometer, air-jet ultrasound generator, precision manometer, reactor (glass bottle)
with working fluid.
356 MTFI-2012
Fig.1. The experimental installation for water sonic treatment:1-compressed air source (compressor
or cylinder); V1-admission valve; 2-control manometer before reducer; 3-pneumatic reducer;4-
control manometer after reducer; 5-air filter;6-working gas control manometer;V2-admisionopening
valve; 7- air-jet ultrasound generator; 8-sample, 9-table
Figure 2 presents the reactor image (glass bottle) with experimental air-jet
ultrasound generator during water sonic treatment [2].
Fig.2. Theexperimental air-jet ultrasound generator during sonic treatment:1-glass bowl;2-

experimental air-jet ultrasound generator; 3-cavitation bubbles;4-bubblingbubbles
Water samples (1 liter) were treated by air-jet ultrasound generator immersed in a

glass bowl (Fig.2). The ultrasound air-jet generator at supply pressure of 0.35 MPa provide
the production of ultrasonic field with frequency of 24-27 kHz and sound intensity level of
112-124 dB. The working time (t) of the air-jet ultrasound generator for water treatment is
of 5, 10, 20 seconds. Were monitored the following microbiological indicators: total
number of germs (TNG), total number of fungal (TNF) and Salmonella. Microbiological
analysis requires three steps: I-samples collection, II-analysis of samples in the laboratory
(Fig. 2), III-processing the results of the analyzes (Fig. 3).The total number of germs
(TNG), from a sample, basically represents its microbiological chargingin bacteriaand total
MTFI-2012 357
number of fungal (TNF), from a sample, basically represents its microbiological charging
in fungal.Of the amount of the two parameters (TNG and TNF)is obtainedthe sample
various laden in microorganisms.For water microbiologicalcharacterization, quantitative
microbiological analysis was performed.Quantitative analysis aimed to determine the total
number of germs (TNG) total number of fungal (TNF) and Salmonellacontained within a
given volume [3].
Fig.3. Sowing samples in Petri dishes
The total number of germs, total number of fungal and Salmonella were determined
according to ISO 6340 [2]by counting coloniesreared on specific surfaces of culture
medium from Petri dishes.TNG and TNF colony counting was madewith ColonyStarcolony
counterthat has helped to simplify the counting process (Fig. 4).
Fig 4. Counting the colonies ofTNG, TNF and Samonella
2. Water sonic activation and microbiological effect

2.1. Evolution of pH index.
The sonic treatment allows the modification of water microbiological indicators by
cavitation actionwhich increases the value of physical-chemical parameters, especially pH
value [2].The degree of increaseor decreaseof bacteria in aquatic environmentdepends on
the content of substances that is contained in it and influences the activity of bacteria.
Figure 5 shows the variation in pH ofwater samples treated with air-jet ultrasound
generator according to storage time at sonic treatment for 5 seconds, 10 seconds and 20
seconds.
358 MTFI-2012
Fig. 5. Untreated water samples pH and sonic treated water samples pH depending on storage time
(air-jet ultrasound generator frequency is 24-27 kHz and sound intensity level is 112-124 dB)
The pH line of untreated sonic water shows that pH does not vary depending on the
time thatthe analysis were made, which we will call storage time,and remains constant at
pH=7.22.Can be noticed that at water sonic treatment,t = 5 seconds, with air-jet ultrasound
generator,pH increase from 7.22 up to 8.5 pH units. The increase takes place in two phases:
in the first phase pH rises up to 7.91 pH units in 20 minutes of storage, and in the second
phase pH increases up to its maximum valuethat is reached after 35 minutes of storage. At
the sample treated for 10 seconds we have a rapid increasewithin a period of 5 minutes of
storageuntil pH = 8.2, after whichoccursslow decrease in pH until its initial value, in a
storage time higher than 140 minutes.At the sample treated for 20 seconds we have a rapid
increasewithin a period of 5 minutes of storageuntil pH =7.95 after which occurs slow
decrease in pH until its initial value of 7.22 pH units in a storage time of 20 minutes.The
pH increasing up to 7.91-8.2 pH units at sonic treatmentregardless of the treatment time,
confirm that there is water sonic chemical activation [4]because of cavitation process,
leading to liquiddegassing.pHreturningclose to the initial value, that confirms the
watersonic activatedrelaxation process, depends on the treatment time.At sonic treatment of
only 5 seconds, the relaxation is slow, which corresponds to theactivation energyreceived
by liquidin this short time.The change in redox potential (pH) and active acidity value
(1/pH) are known as indicators of chemical activation [5].Their relaxation during storage
indicates metastable state of water, which causes a number of changes in the studied
environment, inducing quantitative and qualitative changes.
Through polynomial numerical approximation were obtained the equations that
describe variation on pH during the storage time:
-for watersonic treatmentof 5 seconds:
, (1)
-for water sonic treatment of 10 seconds:
, (2)
-for water sonic treatment of 20 seconds:
MTFI-2012 359
, (3)
where y = pH; x = , minutes, storage time; -the error of approximation (mean squared
error).
2.2. Microorganisms evolution.

Microbiological researches of the sonic treatmentshows thatwith increasing sonic
treatment time, meaning with sonic energy chemical activation increase, colonies of
bacteriadecrease (Fig.6).
In Figure 6 we note that at TNG, after 5 seconds of treatment there is a decrease and
this remains constant until 20 seconds of sonic treatment.
Through polynomial numerical approximation was obtained the equation that
describe variation on TNG during the storage time:
, (4)
Where y = TNG; x = t, minutes, treatment time; -error of approximation (mean

squared error).
Fig.6. Evolution of TNGand Salmonella depending on air-jet ultrasound generator treatment time for
1 liter of water sample
For Salmonella, starting with the first 5 seconds of treatmentit decreases and the
largest decrease occurs at a treatment of 20 seconds.
Through polynomial numerical approximation was obtained the equation that
describe variation on Salmonella during the storage time:
, (5)
Where y = Salmonella; x = t, minutes, treatment time; - error of approximation (mean

squared error).
To compare the efficacy of sonic treatment actionon different types of bacteriawas
insertedthenotion of destruction degreeDe,which is the ratio:
360 MTFI-2012
, (6)
where untreated bacteria and sonic treated bacteria.
With increasing treatment time decreases the destruction degree (Fig. 7).
De, % 70
60
50
40
30
20
10
0
0 5 10 15 20 25
t,s
Fig. 7. The destruction degree of microorganisms bysonic treatment time for 1 liter of water sample (
air-jet ultrasound generator frequency is 24-27 kHz and sound intensity level is 112-124 dB)
As shown in the graph, we can say that the influence of sonic treatment on different
types of microorganisms is different.So the destruction degreeby sonic treatment at
Salmonellais double that of TNG and the influence of the treatment time is different
depending on the type of bacteria.At TNG after 5 seconds of treatment the inhibition degree
does not changeand no longer depends on the treatmenttime.At the same time, at
Salmonella, with increasing treatment timethedestruction degree constantly increase.From
the equations analysis results that at treatment time = 4.2 seconds, destruction degree
(22.3%)does not depend on the kind of studied bacteria.
Analysis of pH variation depending on sonic treatment timeshowed a decreasing of
pH in the first 5 seconds of treatment,after which there was practically no change in it [2].If
the character degree of destruction up to 5 seconds of treatment is one and the same for
both organisms,after 5 seconds it becomes different even if pH variation does not
occur.This result shows that even if the environment in which microorganisms grow is no
longer changing, their destruction still occurs, probably purely mechanical, due to
cavitation bubble implosions.
Conclusions
There was studied the variation of pH sonic treated and untreated water depending
on storage time.Analysis of pH variation at sonic treatment, regardless of the time of sonic
treatment,confirms that there is water sonic chemical activationdue to cavitation
processleading to environment degassing.It can be noticed the return of pH value close to
the initial one confirming the sonic activated water relaxationand that depends on the
treatment time.Atthe sonic treatment for only 5 secondsrelaxation is slowcorresponding to
fluid activation energy received in this short time.After microbiological determinationsis
noted thatinfluence of sonic treatment on the different types of microorganisms is different.
MTFI-2012 361
Acknowledgements
The work of IULIA GRAUR was supported by Project SOP HRD - TOP
ACADEMIC 76822 andwas performed in the Interdisciplinary Regional Research Centre in
Vibro-Acoustic Pollution and Environmental Quality.
References
1. Balan G., The sonic technologies and its perspectives , Proceedingof The XX-th SISOM
2009, The Annual Symposium of The Institute of Solid Mechanics and of The Commission
of Acoustics, Romanian Academy,Bucharest, 28-29 May, 2009, ISSN 2068-0481,pag.65-
77.
2. GraurIu. , Tenciu M.,Investigations of ultrasound system used for water and sludge
antibacterial treatment, Annals of Dunarea de Jos University of Galati Mathematics,
Physics, Theoretical mechanics, Fascicle II, year III (XXXIV) 2011, No. 2.p 290-293.
3. D. Matei - "Rolulsiimportantaapeisisolului in piscicultura: metodesiaparaturanecesara la
nivelulintreprinderilorpiscicole", p.129-154, volPisciculturaMoldovei, Lucraristiintifice,
1990, Iasi.
4. Crnu C.,tefan A., Blan G., Sonomicrobiology Of Raw Water At The Treatement By
Air-Jet Generators ,The 9th International Conference Constructive and Tehnological
Design Optimization in the Machines Building Field OPROTEH-2011, Bacu, 24-26
May, 2011
5. Serban A.,Utilizareageneratoarelorsonicegazodinamice in proceseletehnologice de
epurare a apeloruzate Ed. Zigotto, Galati, 2012.
PROSPECTS OF USING WALNUT OIL CAKE IN FOOD

INDUSTRY
*Grosu Carolina, Boaghi Eugenia, Paladi Daniela, Deseatnicova Olga,
Reitca Vladislav
*Grosu Carolina, gcarol@mail.ru
Abstract: The walnut is an extraordinary culture, profitable and useful from all points of view. From
the economic point of view, there is no doubt that the walnut is a profitable culture: all its anatomic
parts can be used: first of all, the walnut kernels, then, its barks are used for dye preparation, the
leaves and buds are used in pharmacology and cosmetics. Walnut with rich nutritious value is one of
the high-quality protein and fat sources. During complex processing of walnuts are obtained different
products as kernel, oil, oil cake which can be used in different fields. In nutrition a special interest
represents walnut oil cake with is a high protein product.
Keywords: walnuts, walnut oil cake, cold pressing, storage methods.
Introduction
According to UN Comtrade calculations, Moldova is the 6th largest world exporter
of shelled walnuts in terms of value and the 5th largest exporter in terms of volumes
constituting $46.7 million and 9,077 tons respectively.
Walnut Oil, same as walnut kernels, is a great source of unsaturated -3 fatty acids.
This kind of acids cannot be produced by human body, but is essential for healthy
metabolism. Several scientific studies reported about improvement of immune system,
benefits against cardiovascular diseases of consumption of products, that contain -3 fatty
acids. Were performed studies were on enriching foodstuffs with walnut oil [1].
After pressing, is obtained cake (meal) rich in proteins, in which a lot of essential
amino acids, especially lysine. According to the content of lysine (6.2 g per 100 g) walnuts
protein are superior to the eggs protein. Of minerals walnuts fruits contain potassium,
calcium, iron, cobalt salts, phosphorus and sulfur. Walnut meal is obtained as a byproduct
of solvent extraction from this material. The literature study shows that walnut oil cake is
currently used mainly in dairy feeds but is potentially available for poultry feeding [6].The
goal of this study was to explore the use of walnut oil cake in food industry at global and
national levels. The authors propose methods for storage and processing of oil cake for its
use in food industry.
Walnut production at national level

The Moldovan Walnut Sector has enjoyed significant development since its
conception in the early 1990s. Proceeding from the above estimates about the size of walnut
orchards in Moldova and from the trade activity registered during the last years, it was
estimated that the current supply-base area for the Moldovan walnut industry is about
10,000 ha of which approximately two-thirds are publicly owned trees and one-third
household plantings. Nowadays, there are tens of companies in Moldova, which deal with
walnut kernel gathering, and the export volume, for the whole country, constitutes 10 000
tons (Figure 1).
MTFI-2012 363
Fig. 1. Export of walnut kernels from Moldova, 1994-2008
Figure 1 represents Moldovas shelled walnut exports from 1994 to 2008. The
exports grew steadily over the years reaching $46.7 million in 2007. Growth was
interrupted in 2003 because of an international crises provoked by the increased supply of
cheap product from China and India. Starting with 2004, Moldovan export volumes started
to decrease while the value enjoyed a steady growth of approximately 20% per annum. This
could be explained by the increasing world prices during this period and the quality
changes happening in the Moldovan processing industry oriented to add maximum value
locally.
Walnuts use in food industry

In food industry are used walnuts, derived products (walnut oil), green walnuts (core
and shell) and green leaves. Walnut kernel (both roasted and green) is used in the raw state
as fruit. At industrial level walnuts are widely used as auxiliary component prepared to give
flavor and aroma, as well as the basic ingredient in the preparation of products rich in terms
of nutrition and energy, with beneficial and curative properties on the human body.
Therefore, walnuts can be utilized as ingredients of many foodstuffs such as bakery
products to enhance the nutrition value and sensory properties of the final product [2]. In
industry walnut kernels are carefully selected and sold in the following fractions:
Table 1. Fractions of walnut kernels for sale
Category A: Extra Category B: Extra Light Category C1: Light Category C2: Light
Light Halves Quarters and Pieces Amber Halves Amber, Quarters and
Pieces
364 MTFI-2012
Category C: Light Amber Mix Category D1: Industrial Walnut Category D2: Industrial
/ 1 (Amber) Walnut / 2 (Dark)
Green walnuts with pericarp, walnuts membrane septum are used to obtain
concentrates of vitamins and polyphenols [3]. From walnut leaves are prepared teas. The
components of fruit are used to prepare strong drinks: vodka, cognac, liqueurs. Walnuts are
receiving increasing interest as a healthy foodstuff because their regular consumption has
been reported to decrease the risk of coronary heart disease [4,5]. By pressing the walnut
kernel (cold or warm) is obtained walnut oil. which qualities were noted since 1931 when
researchers found that walnuts are a great source of vitamin C. Walnut oil is rich in omega
3 fatty acids, vitamin B1 , B2, and B3, vitamin E and niacin. Other proposed benefits of
walnuts include their high content of protein, magnesium, copper, folic acid, potassium,
fiber and vitamin E [6].
Prospects of using walnut oil cake in food industry

The average yield of extraction of walnut oil cold pressed is between 50% and 60%
of the net quantity of nuts used, depending on the technical performance of used oil press.
The shells may or may not be removed prior to extraction, the kernels may or may not be
toasted, there may be one or two mechanical pressing steps, cold or hot.
A French two-step process has been described as yielding two types of oil meals: the
first pressing gives a relatively high fat (20%) and medium protein (32%) oil cake, whitish
and containing kernel fragments, while the second pressing yields a darker (yellow-brown)
product, containing less kernel particles, less oil (10-12%) and more protein (37%)
(Brunschwig, 2003). Data collected in France tend to support the notion that French walnut
oil meals contain generally high levels of protein, low levels of fibre (5-10) (due to prior
dehulling) and highly variable levels of oil (6-45%) (Figure 2).
Fig. 2. Chemical composition of walnut oil cake, % DM [7]
Fig. 3. Chemical composition of walnut oil cake, % DM [7]
American processes seem to yield products containing much less protein (13-17%)
and fat (6-10%) and a high amount of fibre (crude fibre 27-33%) [7]. The "muller" meal is
reported to contain twice the amount of fibre and half the protein, a composition barely
more nutritious than than of walnut shells. A representative meal contains about 13%
MTFI-2012 365
protein, 10% fat and some 35% crude fiber. In figure 3 is represented chemical
composition of walnut oil cake.
In any case, the main nutrients of walnut oil meal - protein, fat and fibre - are
extremely variable: the nutritive value of walnut oil meal ranges between that of the high-
energy walnut kernels (50-60% oil) and the high fibre, low-energy shells. Cold pressing is
welcomed because the obtained meal retains physico-chemical and organoleptic qualities.
The walnut meal is used to dust cakes, integrate into dough and batter, is
incorporated into pastas, added to fillings, and used as a thickening agent in sauces. The
nutritional value of walnut oil meal depends on the extraction process.
Rancidity is one of the first signs of deterioration in walnuts this is because they are
rich in oil containing unsaturated fatty acids. High temperature and humidity, as well as
sunlight, favour the development of rancidity in kernels, and the best storage conditions are
therefore low temperature, low humidity and little or no light. In order to facilitate handling
and transportation, the meal is often compacted through pressure and temperature
treatment.
The walnut oil cake is a byproduct resulting from the production of walnut oil. Due
to its nutritional properties it is important to introduce the oil cake human nutrition. To
preserve the special qualities meal requires optimal storage conditions. In perspective will
be researched various methods of storage (and their modes) as freezing, drying, vacuum
packaging, allowing for long term preservation of walnut oil cake qualities.
References
1. Eugenia Boaghi, Cristina Popovici, Olga Deseatnicova. Can we use the walnut (Juglans
regia L.) oil for the production of mayonnaise? The Annals of the 78th scientific
conference of the young scientists, PhD and students Scientific achievements of young
scientists for solving problems of nutrition humanity in the XXI century, National
University for Food Technologies, 2-3 April 2012, Kiev, Ukraine, p. 293.
2. Mexis, S.F.; Badeka, A.V.; Riganakos, K.A.; Karakostas, K.X.; Kontominas, M.G.
Effect of packaging and storage conditions on quality of shelled walnuts. Food Control
2009, 20, 743751.
3. Cristina Popovici, Eugenia Boaghi, Olga Deseatnicova, Artur Macari. Effect of solvent
on solid-liquid extraction of phenolic compounds from walnut (Juglans regia l.) membrane
septum. Technical and scientific conference of young scientists of Technical University of
Moldova. 20 noiembrie 2011, p. 23-26.
4. Davis, L.; Stonehouse, W.; Loots du, T.; Mukuddem-Petersen, J.; van der Westhuizen,
F.H.; Hanekom, S.M.; Jerling, J.C. The effects of high walnut and cashew nut diets on the
antioxidant status of subjects with metabolic syndrome. Eur. J. Nutr. 2007, 46, 155164.
5. United State Food and Drug Administration. Qualified Health Claims: Letter of
Enforcement Discretion-Walnuts and Coronary Heart Disease. 2004.
6. Anderson, K.J.; Teuber, S.S.; Gobeille, A.; Cremin, P.; Waterhouse, A.L.; Steinberg,
F.M. Walnut polyphenolics inhibit in vitro human plasma and LDL oxidation. J. Nutr.
2001, 131, 28372842.
7. F. H. Kratzer Pran Vohra, Feeding value of walnut meal for turkey poults, California
agriculture, march, 1974.
NUTRITIONAL VALUE OF CHICKPEA SEEDS PROTEINS

*Gutium Olga
*Gutium Olga, nicolaev_olga@bk.ru
Abstract: Chickpeas is an important source of vegetable protein, rich in essential amino acids. In this
paper were studied nutrition and grain protein amino acid content of chickpeas. It was found that
chickpeas proteins include albumine13,42% (water soluble), globulins 66.60% (soluble salt) gluteline
8.90% (acid soluble) and constitutional protein 11.30%. Amino acid composition is characterized by
relatively high content of leucine, lysine, valine, isoleucine, amino limit is: cysteine and methionine
with chemical score of 41%.
Key words: chickpeas, proteins, amino acids
Introduction
One of the most significant factor for human health is correct nutrition. Chickpeas
are in the middle of the pyramid and are present in the human diet even replacing meat with
high protein content and therefore are considered queens proteins. One of perspective
legumes in Moldova is chickpeas, this crop is grown in agricultural areas of risk (Celac,
2009). In terms of global importance chickpeas is the third legumes after beans and peas.
Chickpeas is a remarkable legume rich in many nutrients, which are crucial for
health: starch, high quality protein (up to 30% ... 35%), dietary fiber, minerals, vitamins and
is a valuable protein supplement for cereal products. (Alajaji et al., 2008).
Low consumption of chickpeas is one example of a scarce resource exploitation
vegetable food. Chickpeas is considered the king of dry vegetables, very important legume
in the diet of many countries, it can be used to prepare different types of dishes: salads,
soups, pures, basic preparations.
Chickpeas has the best glycemic index and greatly reduce cholesterol, also play a
role in preventing diabetes and cardiovascular diseases, and it can promote the
rehabilitation of the food exploration.
The purpose of this paper is to study protein nutritional value and the structure of
chickpeas grown in Moldova.

As stuff was used chickpeas of 2011 crop that was harvested at the Institute of Plant,
Balti, Republic of Moldova. Chickpea samples used for analysis, according to the
requirements STAS 8758-76, representing spherical grains with one end slightly elongated,
from yellow to brown, without odors (mold) and impurities.
The determination of chemical composition were performed using standard
methods. Total nitrogen was determined by the Kjeldahl method, protein nitrogen - after
sedimentation with copper hydroxide by Barnstein method, using the same method, protein
fractions were determined by the method of Osborn. (, 1987).
Determination of amino acid composition was performed after protein hydrolysis
with boiling 6N HCl at AAA-339, RSSC, amino acid analyzer.
MTFI-2012 367

The protein content of chickpea seeds is influenced by genetic and environmental
factors. (Chavan et al., 1986). Protein, forms of nitrogen and quantitative distribution of
protein fractions of chickpea seeds are presented in table 1.
Table 1. Composition and distribution of protein fractions in chickpeas

No. Components Content, %
Biochemical composition
1. Dry substance 86,68
2. Protein ( N * 6,25 ) 23,81
Nitrogen compounds
3. Total nitrogen % of dry substance 3,81
4. Total protein nitrogen fractions 3,80 (100%)
5. Albumin nitrogen 0,51 (13,42%)
6. Globulin nitrogen 2,53(66,60%)
7. Glutelin nitrogen 0,34 (8,90%)
8. Residual nitrogen 0,43 (11,30%)
Forms of nitrogen
9. Protein nitrogen (summary) 2,97 ( 100% )
10. Extractive nitrogen (summary) 0,76 ( 25,6% )
11. Residual nitrogen 0,08 ( 2,7 %)
The storage proteins of chickpea seeds include albumins (water soluble), globulins
(salt soluble), prolamines (alcohol soluble), glutelins (acid/alkali soluble) and residual
proteins. The globulins, consisting mainly of legumin and vicilin, constitute the major
storage protein (66,6%) followed by albumins (13,42%), glutelins (8,9%) and the residual
proteins (11.3%).
The cotyledon is the largest component of a chickpea seeds, hence, it contains the
majority of the globulins, glutelins and albumins (Emami et al., 2002).
Studies have shown that the globulins do not contain methionine and cystine
(sulfuramino acids). While the albumins and glutelins have higher level of these two amino
acids (Clementea et al., 2000). Hence, the poor nutritive value of chickpeas is due to
globulins fractions (Chavan et al., 1986).
Studies have shown that legume protein fractions are mainly deficient in
sulfurcontaining amino acids and tryptophan but they are rich in lysine, unlike cereals.
Therefore, care must be applied to provide a good balance of amino acids in human
nutrition by combination of legumes and cereals.
The average of amino acid composition in chickpeas proteins and chemical score
calculated for each amino acid are shown in table 2.
368 MTFI-2012
Table 2. Amino acid composition (g/100 g protein) and chemical score (%)
of chickpeas protein
No. Amino acid Chickpeas FAO Chemical score, %
Essential amino acids
1. isoleucine 3,19 4,0 79,7
2. leucine 6,72 7,0 96
3. lysine 6,25 5,5 125
4. methionine+cysteine 1,44 3,5 41
5. tyrosine 2,21 3,0 73
6. phenylalanine 4,40 3,0 146
7. threonine 1,70 4,0 42
8. tryptophan 1,55 1 155
9. valine 3,95 5,0 79
Nonessential amino acids
10. arginine 6,46
11. histidine 2,35
12. alanine 4,32
13. aspartic acid 10,92
14. glutaminic acid 15,41
15. glycine 0,20
16. proline 4,95
17. serine 6,55
The data presented shows that the biological value of chickpeas is high and shows
that it is a valuable product for human consumption. Amino acid composition is
characterized by relatively high content of leucine, lysine, isoleucine, amino limit is:
cysteine + methionine with chemical score of 41%.
Conclusions
Studies have shown that chickpea are an important source of balanced protein in
essential amino acids. The limiting amino acids in chickpeas, according to the chemical
score, are sulfur-containing amino acids like methionine + cysteine 41%.
According to the content of soluble protein of chickpea, it is no difference from
other bean crops.
References
1. Alajaji S. A., El-Adawy T. A, Nutritional composition of chickpea (Cicer
arietinum L.) as affected by microwave cooking and other traditional cooking
methods, Journal of Food Composition and Analysis, Vol.24, p. 1-7, 2008.
2. Celac V., Plantele leguminoase actualitate i viitor, tiine agroindustriale, nr. 2,
AM, Moldova, 2009
MTFI-2012 369
3. Chavan J. K., Kadam, S. S., Salunkhe D. K., Biotechnology and technology of

chickpea (Cicer arietinum L.) seeds. CRC Critical Reviews in Food Science and
Nutrition 25: 1986, p.107-158.
4. Clementea A., Snchez-Vioquea R., Vioquea J., Bautistab J., Milln F. Effect of
cooking on protein quality of chickpea (Cicer arietinum) seeds, J. Food Chem,
Vol.62, p. 1-6, 1998.
5. Emami S., Tabi L. G., Processing of starch-rich and protein-rich fractions from
chickpeas, Saskatoon, Saskatchewan, Canada, 2002.
6. .., ,
, 1987, p. 95 377.
7. 8758-76 . .
INFLUENCE OF SOME TECHNOLOGICAL FACTORS ON

DIGESTIBILITY IN VITRO OF CHICKPEAS SEEDS PROTEINS
Gutium Olga
Gutium Olga, nicolaev_olga@bk.ru
Abstract: It was studied the influence of technological factors on protein digestibility of chickpea
seeds after enzymatic hydrolysis with pepsin in acid medium (pH 1.2). It was found that swelling,
especially cooking and germination increases protein digestibility of chickpea grain from 34.38 to 68,
78%.
Keywords: chickpeas, digestibility, technological factors
Introduction
Chickpeas is a plant well adapted to arid areas and it is of special interest for
cultivation in Moldova. (Celac, 2009). Chickpea seeds are an excellent source of fiber,
folate, manganese, protein and minerals such as iron, copper and zinc. The proteins of
chickpeas are 20-24% and contain protein inhibitors that limit the activity of trypsin and
chymotrypsin of the digestive tract. (Chavan et al., 1986). The chickpea seeds also contain
some nonprotein substances that have a negative effect on digestibility, such as taninele and
phytates. At the same time some protease inhibitors may be sensitive to technological
treatments of chickpeas and would affect their protein digestibility. The purpose of this
paper is to study the influence of some technological factors on digestibility in vitro of
chickpea's seeds protein.

As stuff was used chickpeas of 2011 crop that was harvested at the Institute of Plant,
Balti, Republic of Moldova. Chickpea samples used for analysis, according to the
requirements STAS 8758-76.
Protein's digestibility was determined in a) native seeds, b) wetted in water for 8
hours, c) wetted in water 8 hours and then boiled for 45 min and d) hydrated seeds then
germinated for 45 hour.
Protein's digestibility in vitro was determined after enzymatic hydrolysis with pepsin
in acid medium (pH 1.2) and judged by the content of soluble proteins formed as a result of
enzymatic hydrolysis.
Soluble protein content was determined by measuring the light absorption at 280 nm
(ultraviolet).
Nutritional quality of proteins is determined by two factors: 1) digestibility (can be
transformed and absorbed from the digestive tract), which depends on the physicochemical
properties of proteins and 2) biological value which represents the percentage of protein
that is retained in the body in order to use them for new tissue formation. Study in vitro
digestibility of proteins chickpeas after treatment with pepsin showed that technological
treatments chickpea seeds change their digestibility essentially.
MTFI-2012 371
Table 1. Pepsin digestibility of proteins chickpeas that were under cooking treatment
Technological processing Digestibility,%
Nativ 34,38
Wetted 60,91
Boiled 62,49
Germinated 68,74
They found that all technological treatment improves protein digestibility. Growing
protein digestibility after soaking and cooking chickpeas is probably first of all caused by
the destruction of the secondary bonds protein molecules (molecules move from compact to
elongated globular), so peptide bonds more accessible attack peptidases. During
germination takes place intensive synthesis protease that after causes partial decomposition
of proteins to peptides and amino acids. At the same time technological treatments affect
(neutralize) activity protease inhibitor, which are present in appreciable quantities in the
chickpeas. (Belev. M., 1977; Smirnoff P., 1976). Digestibility results obtained for
germinated chickpeas is practically identical to those presented by Portari G.V. -72.36 %.
(Guilherme Portari; Olga Luisa Tavano, 2005).
Conclusions
Soaking, cooking and germination significantly increase protein digestibility of chickpea.
Protein digestibility varies depending on the technological treatment applied from 34.38%
(for beans untreated) to 68.74% (for seeds germinated). Therefore germination can be as an
alternative chickpea grain processing to improve digestibility of proteins.
Bibliografie
1. Celac V., Plantele leguminoase actualitate i viitor, tiine agroindustriale, nr. 2,
AM, Moldova, 2009.
2. Chavan, J. K., Kadam, S. S., Salunkhe D. K., Biotechnology and technology of
chickpea (Cicer arietinum L.) seeds. CRC Critical Reviews in Food Science and
Nutrition 25: 1986, p.107-158.
3. Guilherme Vanucchi Portari; Olga Tavano., Effect of chickpea (Cicer arietinum L.)
germination on the major globulin content and in vitro digestibility. Cinc. Tecnol.
Aliment. vol.25 no.4 Campinas Oct./Dec. 2005.
4. Belew M., The tripsin and chymotripsin inhibitors in chickpeas (Cicer arietinum L.).
the relationships among thesix iso inhibitors. European Journal of Biochemistry, 73,
411-420, 1977.
5. Smirnoff, P., Khalef, S., Birk, Y., Applebaum, S. W., A tripsin and chymotripsin
inhibitors from chikpeas. European Journal of Biochemistry, 73, 411-420, 1976.
MULTIVARIATE ANALYSIS OF TASTE COMPOUNDS AND

SPECTROSCOPIC PROPERTIES FOR ANIMAL ORIGIN FOOD
PRODUCTS
*Iordchescu Gabriela, Praisler Mirela
*Iordchescu Gabriela, gabriela.iordachescu@ugal.ro
Abstract: UMAMI taste compound represented in the biggest amount by monosodium glutamate,
was determined for four types of cheese, and also in goat and salmon meat.Monosodium glutamate
content was quantificated using an enzyme linked assay (ELISA). The content of proteins, lipids,
carbohydrates and ash were also determined using AOAC methods. An exploratory analysis of the
hybrid database was performed using Principal Component Analysis (PCA) in order to identify the
similarities among the analyzed products from the point of view of their chemical, molecular and
sensorial properties. The variables contributing to the cluster discrimination are also related to the raw
material of the assortments and to the characteristic features of technological process.
Keywords: Parmesan cheese, Goat meat, Monosodium glutamate, hybrid database, Principal
Component Analysis.
1. Introduction
Parmesan cheese, Gouda cheese, Ementhal cheese is used not only for usual
consumption but also widely as food ingredient, due to theirs delicate taste, flavor and taste
- flavor compatibility [1, 2].
Milk quality plays a very important role on cheese yield and characteristics [3]. Also
the region, the diet [4], the season [5], the time of the day (morning or evening) when the
milk was collected, the refrigeration temperature [6] and the technological aspects [7,8] can
influence the overall quality of cheese and in particular the sensorial aspects of these.
The Italian tradition in cheese making is very old and put on the table around 400
types of cheeses. The Pecorino Romano cheese is one of the most ancient cheeses a
description of cheese making process is pointed out before Christ. The Pecorino cheese has
a taste typically strong. The Parmigiano Regiano cheese is an extra hard cheese with a
light straw-yellow color, a friable structure and a fragrant and delicate aroma. It is the
representative cheese product for the umami taste. Gouda cheese is a cheese traditional
from Netherlands, a hard cheese with relative low water content and with
relatively shiny openings. The flavor is creamy and mild. Emmenthal is a Swiss type
cheese, is a large dimension cheese, hard pressed, with eyes with a soft and nutty flavor.
All these types of cheeses are produced all over the world. The purpose of the study
is to evaluate the physico-chemical composition of these cheeses produced in Italy and
Romania respectively. To evaluate the monosodium glutamate content the principal
responsible for umami taste and to put the basis of a hybrid data base for dairy products.

To create data base were selected four cheese assortments Parmesan cheese,
Emmenthal cheese, Gouda cheese and Pecorino cheese. Te tests were extended also to two
types of meat (being in animal origin food product area), very well known for their power
MTFI-2012 373
of umami taste young goat meat and salmon. For each product were analyzed 10 samples.
Parmigiano Regiano from Italy (PRIx) Parmesan Napolact from Romania (PNRx),
Emmenthal Swizzera Italia (ESIx), Ementhal Dalia Romania (EDRx), Pecorino Italy
(PCIx), Gouda Gold Natural Romania (GGNx), Cacciota con Peperoncino Italy (CPIx) ,
Gouda Gold Picant Romania (GGPx), young goat meat (CIRx) and salmon (SOMx) (x =
1..10).
2.1. Physico-chemical analysis

The water, proteins, lipids content were evaluated using AOAC methods.
The monosodium glutamate content using Glutamate Assay kit (Bio Vision). The
BioVisions Glutamate Assay Kit provides a sensitive detection method of the glutamate in
a variety of samples. The glutamate Enzyme Mix recognizes glutamate as a specific
substrate leading to proportional color development. The glutamate standard curve was
obtained by a dilution of 10 l of 0.1M Glutamamte Standard with 990 l Assay Buffer.
The tissue was homogenized and incubated at 370C for 3 min. The amount of glutamate can
therefore be easily quantified by colorimetric (spectrophotometry at 450 nm) methods.
Spectrophotometer Sunrise Tecan with Magellan soft was used. The glutamate
concentrations of the test samples were calculated:
C=Su/Sv nmol.L-1
where:
-Su is the sample amount of unknown (in nmol) from standard curve;
-Sv is the sample volume (L) added into wells.
2.2. Spectral analysis

The spectra of 100 samples have been registered between 190.3387 and 1099.992
nm (spectrophotometer UV-VIS Cintral) 0.426829 nm apart. These measurements have
resulted in a spectral database representing a matrix with 100 x 2132 entries. In order to
evaluate if the samples resent significant variations (and thus a chemometrical approach is
necessary for the multivariate analysis of the data), the spectra were first inspected visually.
This initial evaluation aims to identify those variables that contribute obviously to
the (similarity) modelling power or to the discrimination power of the data. The
conclusions of this evaluation are expected to help us eliminate those variables that
obviously do not have any discrimination power. In other words, their elimination from the
database avoids the redundant information, and thus allows a much quicker chemometric
data processing.
2.3. Statistical analysis

Principal Component Analysis (PCA) was applied to a hybrid data base composed
by mean components of cheese values (water content, proteins, fat and MSG) and also to
spectral database. The validation method has been full cross-validation.
3. Results and discutions

3.1. Principal Component Analysis
A first observation has been the fact that the absorptions of all spectra record
systematically very large variations under 200 nm, probably because of the lower stability
of the spectral source in this domain. For this reason, these absorptions have been
374 MTFI-2012
eliminated from the database and the evaluation has continued for the rest of the
wavelengths.
Figure 1a shows that in the case of PRI, the most important absorptions show
between 200 - 340 nm, and 940 - 1040 nm. The absorptions are characterized by a
remarkable stability, the variations recorded for different samples being practically
insignificant. The absorptions of PNR are presented in figure 1b. As the spectral data
quality is low for wave numbers smaller than 250 nm for both PRI and PNR samples, the
spectral window 200-250 nm has been eliminated from the database.
In order to assess if the intracategory variations may help discriminate between the
two types of cheese based solely on their spectral behavior, the mean spectrum of the PRI
and of Parmigiano Napolact Romania (sample code PNR), mean spectra have been
computed. Te spectra for all the samples were nearly identical. Small differences can be
noticed in the intensities of the absorptions in the 256-278 nm spectral window, PRI
presenting slightly stronger absorptions than PNR. We can draw the conclusion that the
absorptions between 200 340 nm have the most important modelling power for
Parmigiano cheese, including the 256-278 nm spectral window, which may serve for
intracategory discrimination purposes according to the geographical region of origin. The
rest of the spectrum can be eliminated, as it represents redundant information.A similar
behavior is encountered for the Emmenthal cheese.
Parmigiano Reggiano Italy Parmigiano Napolact Romania
9 9
PRI 1 PNR 1
8 8
PRI 2 PNR 2
7 7
PRI 3 PNR 3
6 6
Absorption
Absorption
PRI 4 PNR 4
5 PRI 5 5 PNR 5
4 PRI 6 4 PNR 6
3 PRI 7 3 PNR 7
PRI 8 2 PNR 8
2
PRI 9 PNR 9
1 1
PRI 10 PNR 10
0 0
200 300 400 500 600 700 800 900 1000 1100 200 300 400 500 600 700 800 900 1000 1100
Wavelenghth (nm) Wavelength (nm)
a b
Fig. 1. Spectral analysis of Parmigiano a) Parmigiano Reggiano Italy b) Parmigiano Napolact
Romania
The same selection procedure has been applied to the absorptions recorded in the
spectra of 10 samples of each of the following types of cheese: Pecorino (sample code PCI)
and Caciotta con peperoncino (sample code CPI) produced in Italy and Gouda Gold Natural
(sample code GGN) and Gouda Gold Picant (sample code GGP) produced in Romania. The
region where the absorptions with important modeling and discrimination power for all
cheese assortments has been determined to be between 250-340 nm. As a result, these
absorptions have been included, besides the MOIST, PROT, LIP and MSG, variables, into
the optimized database. The same variables, measured for 10 samples of young goat meat
of Romanian origin (sample code CIR) and of 10 samples of salmon meat (sample code
SOM) have also been included in the database, in order to allow a comparison with other
alimentary products of animal origin. The final optimized database represented a matrix of
100 x 215 entries.
No weighting was used in the modeling process (i.e. all weights were set to 1.0).
The validation method has been full cross-validation. The analysis has been done initially
with a number of 20 principal Components (PCs). Data was centered on the mean. The
MTFI-2012 375
analysis of the residual variance has indicated that it decreases significantly only up to the
first 3 PCs, which correspond to an explained variance of 99.26% (and a corresponding
explained variance of 99.93% for calibration).
The score plot PC2 vs. PC1 (figure 2.) shows the formation of six well-defined
clusters: 1) the cluster formed by the samples of Parmigiano Reggiano Italia (PRI),
characterized by large positive PC1 scores and relatively small positive PC2 scores; 2) the
cluster formed by the samples of young goat meat (CIR), characterized of small negative
PC1 scores and large positive PC2 scores; 3) the cluster formed by the samples of salmon
(SOM), characterized of large negative PC1 scores and large positive PC2 scores; 4) the
cluster formed by the samples of Cacciota con Peperoncino - Italy (CPI), characterized of
large negative PC1 and PC2 scores; 5) the cluster formed by the samples of Gouda Gold
Picant (GGP), characterized by large negative PC1 and PC2 scores, but smaller than in the
case of CPI samples; the cluster formed by the samples of Parmegiano Napolact Romania
(PNR), characterized by small negative PC1 scores and medium negative PC2 scores.
The variables leading to the formation of these clusters have been identified by
analyzing the loading plot presented in Figure 3. It shows that the MSG content of the
samples is the main variable responsible for the large positive PC1 scores. The MOIST
variable and the spectral absorptions are mainly responsible for the formation of the clusters
characterized of large positive PC2 scores, while PROT and LIP are responsible of the
clusters with large negative PC1 scores.
Fig. 2. Score plot PC2 vs. PC1 Fig.3. Loading plot PC2 vs. PC1
The new model, built with only 3 PCs, was characterized by an explained variance
of 99.953% (and a corresponding explained variance of 99.957% for calibration), which
confirms that the selected number of PCs was correct.
The variables leading to the formation of these clusters have been identified by
analyzing the loading plot presented in Figure 3. It shows that the MSG content of the
samples is the main variable responsible for the large positive PC1 scores. The MOIST
variable and the spectral absorptions are mainly responsible for the formation of the clusters
characterized of large positive PC2 scores, while PROT and LIP are responsible of the
clusters with large negative PC1 scores.
Analyzing all the variables for all the samples the image created is: 1) the cluster
formed by the samples of Pecorino cheese from Italy (PCI) is characterized of small
positive PC1 scores and large negative PC2 scores; 2) the cluster formed by the samples of
Swizzera Italia (cod ESIx), characterized by small positive PC1 scores and small negative
PC3 scores; 3) the cluster formed by the samples of Gouda Gold Natural (GGN)
characterized by small negative PC1 and large positive PC2 scores. On the other hand, the
samples of Ementhal Dalia Romania (EDR), are characterized by medium negative PC1
376 MTFI-2012
scores and medium positive PC2 scores are confounded in this plot with the samples of
young goat meat samples, so the PC3 vs. PC1 score plot is not well suited for their
identification or discrimination.
The variables which lead to the formation of these last three clusters (PCI, ESI and
GG)it is a large negative PC3 scores characteristic to the PCI samples are due to the
spectral absorptions, the large positive PC3 scores specific to the GGN cluster are due to
the MOIST, PROT and LIP variables. The ESI cluster lays near the origin of the PC3 vs
PC1 score plot, which is probably due to the balance of the two tendencies (strong
absorptions on one hand and large MOIST, PROT and LIP values on another ).
Finally, the cluster formed by the samples of Ementhal Dalia cheese (EDR), which
could not be well identified until now, is clearly defined in the PC3 vs PC2 score plot. The
cluster is characterized by medium negative PC2 scores and small negative PC3 scores. The
cluster formation is due mainly to the PROT and LIP content of these samples.
4. Conclusions
An exploratory analysis of the hybrid database was performed using Principal
Component Analysis (PCA) in order to identify the similarities among the analyzed
products from the point of view of their chemical and molecular properties.
The variables identified as being the main contributors to the formation of these
clusters were discussed.
The variables contributing to the cluster discrimination are also related to the origin
(raw material) of the assortments and to the characteristic features of technological
process.
The conclusions of this study aim to stress the most important ways in which the
results may be used for the optimization of the taste of the final product.
References
1. M.Quian, G.Reineccius, Flavor and Fragrance Journal, 18 (2003) 252-259.
2. G.M. Costin (ed), Stiinta si ingineria fabricarii branzetruilor, Academica, Galati,
2003, pp 460-467.
3. P. Mariani, A. Summer, P. Formaggioni, M. Malacarne, B. Battistotti, Scienza e
technica Lattiero-Casearia, 52 (2001) 49-91.
4. L.A. Volpelli, M. Commelini, F. Masoero, M. Moschini, D.P. Lo Fiego, R.
Scipioni, Italian Journal of Animal Science, 8 (2009) 245-257.
5. A. Summer, P. Franceschi, A. Bollini, P. Formaggioni, F.Tosi, P. Mariani,
Veterinary Research Communication, 27 Suppl (2003) 663-666.
6. P. Franceschi, S. Sandri, M. Pecorari, M. Vechia, F. Sinisi, P. Mariani, Veterinary
Research Communication, 32 (2008) S339-S341.
7. A. Summer, M. Pecorari, E. Fossa, P. Vecchia, P. Mariani, Italian Journal of
Animal Science, 4 (2005) 233-235.
8. S. Aizawa, K.Jounoshita, N. Matsunaga, T. Murotani, Patent WO2009041210-A1,
(2009).
ECONOMIC AND TECHNOLOGICAL ASPECTS OF

TENDERNESS OF ADULTS BEEF THROUGH MARINATING
*Istrati Daniela, Vizireanu Camelia, Dima Felicia, Garnai Maria, Dinica Rodica
*Istrati Daniela, istrati.daniela@yahoo.com
Abstract: Meat, steaks basic structure provides high biological value protein with essential amino
acids in a balanced proportion corresponding to the metabolic needs of the body. Recent research has
revealed that marinating meat before grilling leads to a reduction heterocyclic amine content after
heat treatment, which is explained by lowering of the temperature and time of roasting or heat
treatment methods used. Also, the addition of fruit pulp, garlic and other spices contribute to
decreased production of heterocyclic amines due to their antioxidant activity. [Jacob Schor, ND,
FABNO, 2010].
The research was aimed the marinated effect on thermal losses of adult beef. To increase the
tenderness of beef, we used local spices and seasoning herbs: field thyme (Thymus vulgaris),
marjoram (Majorana hortensis), horseradish (Armoracia rusticana), garlic (Allium sativum), honey
and wine.
It was also pursued on the economic aspect expenses involved in marinating beef, knowing that any
superior processing is reflected later in the price of the finished product.
Keywords : marinades, beef tenderness, grilling, economical aspects
Introduction
Due balanced chemical composition (protein, fat, minerals and vitamins) with high
biological value, its digestibility, meat is an essential food in human nutrition.
The meat must be fresh, with the following organoleptic characteristics: dry and
non-sticky surface, color from pink to red (depending on the species, age, and state of
fattening), firm and elastic, fragrant special features.
Main dishes thermal process using dry heat a roasts and basics of menu structure.
Whatever form, meat consumption effects a:
- positive: stimulation of secretion of digestive juices and growth; contributes to
tissue repair worn; due carnitine content decreases LDL and increases HDL cholesterol and
reduces vascular resistance strongly reduce arrhythmia;
- negative: promoting atherosclerosis, gout, uric lithiasis; promoting an environment
favorable for growth of microorganisms (anthrax, tuberculosis, brucellosis) and parasites
(Trichinella spiralis, Taenia solium).
Recently was recommended the tenderness of meat with fruit enzymes from having
a high proteolytic activity, for example - pineapple containing appreciable quantities of
bromelain, papaya rich in papain.
Although the largest amount of papain found in papaya leaves, are used even pulp
where the papain content is lower.
Recent research has revealed that marinating meat before grilling leads to a
reduction heterocyclic amine content after heat treatment, which is explained by lowering
the temperature and time of roasting or heat treatment methods used. Also, the addition of
fruit pulp, garlic and other spices contribute to decreased production of heterocyclic amines
due to their antioxidant activity. [Jacob Schor, ND, FABNO, 2010].
378 MTFI-2012

The raw material used in the research program, was the leg meat from adult beef
(age 5 years). Meat was purchased in refrigerated stade, maximum 24 hours postmortem.
Biological material analyzed in the study was represented by: thyme (Thymus
vulgaris), marjoram (Majorana hortensis), garlic (Allium sativum), horseradish (Armoracia
rusticana), honey, lime and dry red wine.
Marinades made in the research program were:
marinade 1: consists of dry red wine, honey, garlic, pepper and salt;
marinade 2: consists of dry red wine, honey, garlic, thyme, pepper and salt;
marinade 3: consists of dry red wine, honey, garlic, marjoram, pepper and salt;
marinade 4: consists of dry red wine, honey, garlic, horseradish, pepper and salt;
marinade 5: consists of dry red wine, honey, garlic, thyme, marjoram, horseradish, pepper
and salt.
Marinades were kept at room temperature for one hour with intermittent shaking to
allow the dry ingredients to hydrate. Control samples were the raw meat without marinating
treatment application, but samples was stored under the same conditions as marinades.
Heat treatment consisted of grilling on a hot plate, thermal losses are calculated as
the difference between the weight of the sample before and after heat treatment according
to the relation (Ionescu, A., Berza, M., Banu, C, 1992):
P = [(Gi Gf)/Gf] x 100

where:
Gi - initial weight of sample, g;
Gf - final weight of sample, g
Results were expressed as percentage.

Cooked meats underwent significant changes, one of the most important being
weight loss due to fat loss juice registered (Shackelford, S.D.,et all, 2001; Boleman, S.J., et
all, 1997; Koohmaraie, M., 1996; DeYonge-Freeman, K.D., 2000).
The analytical data are listed in Table 1, do to the loss of heat treatment, the type of
treatment applied and the duration of sample storage at 4 0C (tdep = 0-14 days).
Table 1. Influence of spices and beef adult marinating on thermal losses

Times of Thermal losses, [%]
maturat
ion Control
(days) Marinade 1 Marinade 2 Marinade 3 Marinade 4 Marinade 5
samples
0 24,20 0,72 24,20 0,72 24,20 0,72 24,20 0,72 24,20 0,72 24,20 0,72
2 25,24 0,05 23,63 0,28 21,81 0,19 19,67 0,42 20,20 0,25 21,18 0,98
5 21,93 1,13 22,53 0,12 21,02 0,28 19,15 0,49 18,36 0,42 21,07 0,70
8 25,45 0,14 23,46 0,08 18,89 0,31 20,48 0,28 17,85 0,59 18,30 0,62
11 26,22 0,09 19,67 0,28 21,89 0,75 21,84 0,78 21,16 0,56 24,49 0,42
14 27,02 0,14 23,59 0,25 22,28 0,65 24,19 0,34 24,32 0,21 24,49 0,25
MTFI-2012 379
Experimental data show an increase in thermal losses both marinated meats and
control samples with increasing duration of storage. The evolution of the losses to heat
treatment was closely related to developments pH, maintaining it at low decreased water
retention capacity with negative implications in thermal losses (Pathania, A., 2010).
Comparing samples of beef marinated with control can be seen that vacuum
packaging increases, the thermal losses at the lowest losses were recorded in samples of
beef marinated adult. This is because maintaining samples in a mixture of marinating for 48
hours before vacuum packaging, which led to an increase in the amount of bound water and
thus to better their juiciness (Molina, M.E., 2005).
Juicy marinated meats increase contributed, particularly, by sodium chloride present
in the composition of marinades, that improves water-binding capacity and reduces thermal
losses. It increases the ionic strength of the flesh and the extraction of the protein
contributes to the formation of networks miofibrilare dimensional retain more water boiling
in protein gel matrix (Beef Information Centre, 2002).
Another objective of this work was to verify the effectiveness of the economic
process as a means of improving of tenderness of marinating beef.
For this we set all expenses incurred in the purchase of raw materials and auxiliaries.
After this calculation was aimed exact amount allocated for marinade for one serving of
meat, which then will be found in the price of enzymatic tenderize steak portions.
All expenses incurred by tenderness operation must be found in a certain percentage
of the final price of a beef steak in a restaurant menu. For this calculation were considered 8
kg beef equivalent of 40 servings of beef steak which was subject to a marinating, together
with 7 l of marinade in tray with capacity of 19 l, existing equipment in catering unit.
Following this operation the amount bet on beef increased by 0.62 kg. Price spices
(thyme, marjoram) and garlic flakes was calculated according to the purchase price of the
package from the company Quatre Epices:
Flakes of garlic - 50 g package, price 5 lei.
Marjoram - Pack 15 g, price 3.5 lei.
Table 2. Costs of one steack

Element Quantity (kg) Price (lei/kg) Value (lei)
Beef meat 8.620 20.00 172.4
Red wine 2.100 6.00 12.6
Honey 0.280 15.00 4.2
Garlik flakes 0.063 100.00 6.3
Pepper 0.014 45.00 0.63
Salt 0.035 1.00 0.035
Thyme 0.028 - -
Marjoram 0.028 233.33 6.53
horseradish 0.028 12.00 0.336
TOTAL 203.031
If the 8.62 kg of beef marinaded costs 203,031lei, than 0.200 kg of beef meat will
costs 4.71 lei. Thus, the final price of a beef steak in a restaurant menu, tenderised using
this method, present a price increase of 4.71 lei.
380 MTFI-2012
Conclusions
The aim of the research was to determine the best option for tenderisation of beef,
meat tenderness whose degree is very low compared to other (pork, chicken). Due to the
special chemical composition, and low fat content, beef is recommended to be consumed
primarily by people suffering from certain health conditions.
Using combinations of spices, herbs, dry red wine and honey lime to obtain
tenderness marinades of beef led to increased levels of polyphenols, flavonoids and
antioxidant activity with beneficial effects for consumers.
Because mariners, pH marinated samples was maintained at low levels due
marinades composition (dry red wine contributes to low pH) and vacuum packaging (one of
the reasons being the dissociation of organic acids, lactic and acetic acids, accumulated in
muscles tissues), which led, during chilled storage, compaction of protein structure of
muscle tissue, reduce water retention, increased accumulated juices inside the package and
thermal losses.
Marinating led to gradual decrease of hardness with increasing meat maturation time
samples of adult beef marinade and stored in anaerobic conditions. Adult beef tenderness in
control samples and samples pickle was generally low, the changes that occurred in the
system miofibrilar not sufficiently intense to cause softening of muscle tissue, to give a
high meat tenderness, even after 14 days of storage at 40C.
We can say that the research undertaken destination tenderize beef by enzymatic
means, is to obtain basic culinary and roasts, regardless of the cooking method chosen.
Tenderize meat by adding enzymes will lead to achieving a high degree of tederness
of roast, which is greatly appreciated by the elderly, children and people who have
problems with their teeth.
Therefore, due to treatment of tenderisation of beef, these individuals will not be
required to remove such meat menu that brings a very important nutrient intake for proper
functioning of the body.
Following this research we can recommend the most reliable variants of
tenderisation use by marinating, this method of marinating will improve all sensory
characteristics of the sample (taste, smell, color, consistency).
Acknowledgements
This work has benefited from financial support through the 2010 POSDRU/89/1.5/S/52432
project, Organizing the National Interest Postdoctoral School of Applied Biotechnologies
with Impact on Romanian Bioeconomy, project co-financed by the European Social Fund
through the Sectoral Operational Program Human Resources Development 2007-2013.
Bibliography
1. Schor,J.,Marinades Reduce Heterocyclic Amines from Primitive Food Preparation
Techniques, Natural Medicine Journal 2(7), July 2010
2. Ionescu, A., Berza, M., Banu, C.: Methods and techniques for control of fish and fish
products, Publishing House of the Dunrea de Jos University of Galai, Romania, 1992;
3. Shackelford, S.D., Wheeler, T.L., Meade, M.K., Reagan, J.O., Byrnes, B.L.,
Koohmaraie, M.: Consumer impressions of tender select beef, Journal of Animal Science,
2001, 79, 2605-2614;
MTFI-2012 381
4. Boleman, S.J., Boleman, S.L., Miller, R.K., Taylor, J.F., Cross, H.R., Wheeler, T.L.:
Consumer evaluation of beef of known categories of tenderness, Journal of Animal Science,
1997, 75, 1521-1524;
5. Koohmaraie, M.: Biochemical factors regulating the toughning and tenderization
processes of meat, Meat Science, 1996, 43, (Supplement 1), S193-S201;
6. DeYonge-Freeman, K.D., Pringle, T.D., Reynolds, A.E., Williams, S.E.: Evaluation of
calcium chloride and spice marination on the sensory and textural characteristics of
precooked semitendinosus roasts, Journal of Food Quality, 2000, 23, 1-13;
7. Pathania, A., McKee, S.R., Bilgili, S.F., Singh M.: Antimicrobial activity of commercial
marinades against multiple strains of Salmonella spp., International Journal of Food
Microbiology, 2010, 139, 214217;
8. Molina, M.E., Johnson, D.D., West, R.L., Gwartney,B.L.: Enhancing palatability traits
in beef chuck muscles, Meat Science, 2005, 71, 52-61;
9. Beef Information Centre, Satisfaction benchmark study, 2002, available at:
http://www.beefinfo.org/pdf/crs.pdf;
CHARACTERISTICS OF THE PROCESS OF FRYING IN OIL

BATH
*Ivanova S., Milkova-Tomova I., Krastev L.
*Ivanova Sn., snejana.1958@abv.bg
Abstract: The technology of frying is one of the most - important and popular methods of cooking
food, widely used in restaurants, companies engaged in catering and in many other food industries.
The main principles of deep frying in oil bath are as follows: fresh oil - delivered and inspected by a
licensed provider, the amount of fried items, load the cooking trays for hours and days; multiplicity of
adding fresh oil, form, structure and capacity of professional fryers used in the restaurant and food
industry, chemical changes that occur in fat; principle effects of heat and moisture transfer during
frying; fast and objective methods to control the oil. The main purpose of our book review was to
investigate previous researches in this area and to present our knowledge about oxidative degradation
processes in fat during frying in the cooking product. The study of these processes is of great
importance for our time, because it defines the quality of fried foods and semi-finished products, as
they can be a potential risk to human health.
Keywords: deep-fat frying, oil bath, hydrolysis, oxidation, polymerization
Introduction
Frying is a heat process of food preparation up to finished culinary production by
contact of the oil with the food as fat is used for heat transfer. Part of the oil enters the food
product and causes different reactions that lead to the appropriate mode of culinary
product. During the process of frying different complex reactions occur, causing physical
and chemical changes in the fat-hydrolytic, oxidative and thermal reactions (Frankel, 1998,
Chang, 1978). These reactions lead to processes of polymerization and the formation of
hydroperoxides.
Decomposition products are obtained as a result of interactions between food and
vegetable oils for frying, they affect the taste, texture and aroma of the finished culinary
product (Dobarganes et al., 2000). Fat oxidation during heat treatment plays a significant
role in changing the flavor and organoleptic properties are decreased by the formation of
oxidized products which may cause a health hazard (Katan et al., 1984; Willett & Ascherio,
1994). The problem of objective methods to control the cooking fat repeated frying food in
oil bath is discussed at the Sixth International Symposium in Hagen, Germany (22-24 May
2011). An analysis and evaluation of vegetable oils and animal fats has been made. As the
most reliable indicators of the cooking fat are used chemical analysis to determine the polar
and polymeric triglycerides. Chemical indicators, such as free fatty acids is a measure for
determining the primary and secondary products of fat digestion. These parameters vary
depending on the type of vegetable oils for frying and the conditions under which it is used
[29]. For better control of the fat can be used determining chemical parameters such as:
anizide - number including the FFA-value. For fresh oil the acid value (free fatty acids) and
peroxidase value is usually used as a selective factor for oxidative degradation status.
Determination of the point of smoking is an important indicator and a potential tool for
determining the degradation of thermally treated oil [7]. The purpose of this experiment is
MTFI-2012 383
to determine the products of degradation, the polymers and polar compounds by frying
different types of food products [24].
The sensory evaluation of vegetable oils and fried foods are one of the most -
important methods of quality control in the food industry, as well as the color of the oil and
free fatty acids are not an appropriate indicator of the quality of fried food and the cooking
oil. The main goal of all scientific experts is finding fast and harmonic methods, criteria and
constraints. The conference[24] a recommends using rapid tests for monitoring the quality
of the cooking oil with recommendations to be corresponding to following characteristics:
to correlate with recognized international standard methods, to provide an objective index,
to be easy to use, safe to use in the restaurant and food industry.
Chemical reactions occurring during the frying process

Choe Min [4] in their detailed studies investigate in details the chemical changes
that occur during the process of frying food in oil bath, and which can be used for quality
control of the oil.
1. Hydrolysis of oil
When food products are fried in heated oil, moisture evaporates in the form of steam
and boiling solution and then gradually subsides. Water vapor and oxygen are involved in
chemical reactions in frying oil and food. Water as a nucleophile, attacks esters associated
with triglycerides and produces di-and mono-glycerides, glycerol and free fatty acids. The
free fatty acids included in the oil for frying increase proportionally with increasing the
numbers of frying with the time [Chung and col., 2004] (6) as shown in Figure 1.
Fig. 1. Free fatty acids formed in a mixture of soy and sesame oil during prolonged frying flour
dough products at 160 C (Chung and col. 2004)
Determination of acid value is used for monitoring the quality of heat treated oil.
Large amounts of water hydrolyze faster the oil (Dana and others 2003) (9). Water
hydrolyzes faster than oil steam (Pokorny 1989) (20). Frequent change of frying oil with
fresh new oil slows down the hydrolysis of the cooking oil for frying (Romero and others
1998) (23).
384 MTFI-2012
In their research (Naz et al., 2005) (18) found that frying does not affect hydrolysis
of fat. Di-and mono-glycerides, glycerol and free fatty acids accelerate the further
hydrolytic reactions of heating oil (Frega and others 1999) (11).
Glycerol evaporates at 150 C and the remaining glycerol in oil promotes the
formation of free fatty acids by hydrolysis (Naz and others 2005) (18). Stevenson and col,
(1984) (26) suggest that the maximum content of free fatty acids in olive oil for frying is
from 0.05% to 0.08%.
2. Oxidation of oil
Oxygen reacts with the oil during the process of deep oil frying (Houhoula and col.,
2003) (12). The chemical mechanism of thermal oxidation is in fact the mechanism of auto-
oxidation. Thermal oxidation occurs faster than auto-oxidation, but detailed scientific
information and comparison between the oxidation rates between thermal oxidation and
auto-oxidation are not available. The mechanism of thermal oxidation is shown in Figure 2.
Fig. 2. Beginning, development and completion of the thermal oxidation of the oil, Choe and Min,
2007
Carbon-hydrogen bonds in saturated hydrocarbons are without any double bonds to

the next and it is approximately 100 kcal / mol (Min and Boff 2002) (17). Double bond in
the carbon -9 and carbon- 12 reduces carbon-hydrogen bond at carbon 11 by removal of
MTFI-2012 385
electrons. Carbon - hydrogen bond in carbon - 8 or 11, which is to the double bond of
oleic acid is about 75 kcal / mol. Carbon - hydrogen bonds in saturated hydrocarbons is
without any double bond to it and it is about 100 kcal / mol (Min and Boff 2002) (17).
Different strengths of carbon-hydrogen bond of fatty acids can be explained by the
difference of the percentages of oxidized in stearic, oleic and linoleic acids during thermal
oxidation or auto-oxidation (Figure 2).
3. Polymerization of oil
Volatile compounds are very important to the taste of frying oil and heat treated
products in it. The main products of degradation of oil are non-volatile polar compounds,
dimers and polymers of triacylglycerols. The amount of cyclic compounds is relatively
small compared to the polar non-volatile components, dimers and polymers ( Dobarganes
col., 2000) (10). Dimers and polymers are large molecules with a molecular weight of 692
to 1600 D (Daltons) and are formed by the combination-CC-,-COC-, and-COOC-links
(Stevenson col., 1984; Kim col., 1999) (26, 14). Dimers or polymers are linear or cyclic
depending on the reaction process and the type of fatty acids contained in the oil (Tompkins
and Perkins 2000). Dimerization and polymerization in the process of deep-frying are
radical reactions. Allyl radicals are formed in the preferred methylene hydrocarbons to
double bond. Dimers are formed by reaction of allyl radical C-C connection. Triglycerides
react with oxygen to produce alkyl hydroperoxides (ROOH) or dialkyl peroxides (ROOR).
Free fatty acids increase the thermal oxidation of oils during heat treatment and their
saturation.
The aroma of the oil produced in deep frying food in oil is described as fruity,
grassy, burnt, fish and toasted nuts. It depends on the type of oil and the number of fryings,
the temperature of the heat treatment does not affect the flavor changing (Prevot and others
1988) (21). Oxidation of linoleic acid during deep frying in fat increases the smell of fish
and fruits and reduces the smell of nuts (21). Typically desired flavor of frying occurs at the
optimum oxygen concentration (Pokorny 1989) (20). Aromatic components, created during
the frying process and formed in fried foods are mainly volatile compounds from linoleic
acid and are mainly dienes, alkenes, lactones, hydrocarbons, and other cyclical components
(Pokorny1989) (20).
Some of the volatile compounds formed during deep frying in oil products such as 1,
4 - dioxane, benzene, toluene and heksylbenzene do not contribute to desired taste and are
toxic compounds. Carbonyl compounds formed in lipid oxidation can react with amino
acids, especially with asparagine forming acrylamide which accordingly reduces the
nutritional value and safety of fried food products. Acrolein formed in heat treated oil reacts
with asparagine pending acrylamide (Yasahura and others 2003) (29). The formation of
acrylamide requires temperature heating above 100 C, as well as by increasing the
temperature, the amount of acrylamide increases too. (Becalski and others 2003) (7), (Kim
and others 2004; Pedreschi and others 2005) (15, 19).
Naturally presented or added oils and antioxidants in food affect the quality of oil
during deep frying in oil. Tocopherols, butylhydroxytoluene (BHT), propyl gallate (PG)
and tertiary butylhydroksyquinone (TBXQ) slow down the oxidation of the oil at room
temperature. However, they become less active under temperature of frying. (Boskou 1988;
Choe and Lee 1998), (2, 5). Carotene do not protect oil from thermal oxidation in the
absence of other antioxidants. The combination of carotenes and tocotrienols reduces
386 MTFI-2012
simultaneously the oxidation of oil during frying of potato slices(Schroederand others

2006) (25).
CONCLUSIONS:
1. This study shows, that deep frying of food products in oils causes hydrolisys, oxidation
and polymerization in oil, while hydrolysis increase quantity of free fatty acids, mono ,
diglycerides and glycerides in oils, but oxidation occur by greater percentage during frying
process. Polymers and dimmers forms in oil from radicals, during the frying process.
2. Adding of fresh oil, during the process of frying, technological circumstances byf frying
of food froducts, quality and type of oil, type of food products, concentration of oxygen,
type of fryer, type of using antioxidants, affects of quality, taste and aroma of oil, during
the process of deep frying.
3. Of major importance is discover of fast tests for control of thermal treated oils and their
application in restaurants and centralized manufacture of ready for use culinary production.
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American Journal of Public Health, 84, 722724.
29.Yasahura, A., Tanaka, Y., Hengel, M., Shibamoto, T., (2003). Gas chromatographic
investigation of acrylamide formation in browning model system. J. Agric. Food Chem. 51:
39994003.
CHARACTERIZATION OF WALNUT OIL EXTRACTED BY

SUPERCRITICAL CO2
*Jenac A., Caragia V., Migalatiev O., Soboleva I.
*Jenac Ana, anavrabie21@yahoo.fr
Abstract: Walnut (Juglans regia L.) oil was extracted with compressed carbon dioxide (CO 2) at the
temperature 35 C and the pressure 40MPa, for 30 min. It was studied the chemical composition of
extracted oil: fatty acid profile, saponification and iodine index, acidity and peroxide values and
compared to the cold pressed oil and oil obtained with hexane. The main FA was linoleic acid,
followed by oleic acid and linolenic acid. Oxidative stability determined by PV revealed the
modification of this value during storage for two months. Oil extracted by supercritical CO 2 was more
stable that cold pressed oil and hexane oil.
Key words: Juglans regia L., CO2 extract, walnut kernel, fatty acid
Moldova is one of Europe's largest producers and exporters of walnuts and kernels
walnuts, reaching about 10 000 tonnes per year [1]. The main varieties of walnuts growing
in Moldova are Calarasi, Chisinau, Corjeuti, Schinoasa, Kogylnichanu and Cazacu [2].
These varieties of walnuts provide high yields. They are mainly used for the production of
biscuits, bread, cakes, ice cream, sauces, as well as for the production of cold pressed oil.
Walnut oil is prized as specialty oil because of its characteristic flavor and aroma and its
potential health benefits [2].
A particular importance for the national economy presents the walnut oil production,
which in terms of walnut commercialization difficulties could be exported with the same
success as raw material.
Supercritical dioxide extraction new method to extract oil

Presently, a great attention is paid to the new technologies that permit to obtain
natural biologically active compounds. One of these is the supercritical extraction with
carbon dioxide. This extraction technique allow to extracting fatty acids of vegetable raw
materials with supercritical carbon dioxide, which has an intermediate state between liquid
and gas, and this provides an excellent power extraction, adjustable as desired by handling
conditions of temperature and pressure, so the properties of carbon dioxide can be easily
controlled [3].
Critical fluid extraction has been applied for sometime now in the extraction of
speciality oils, such as borage, black currant, wheat germ, avocado, sorghum brand/germ
oat, and amaranth. Partial deoiling has also been performed using SC-CO2, to developing a
functional food ingredient that has less fat (oil) or cholesterol content (low-calorie peanuts,
walnuts) [4].
The advantages of this method of extraction with CO2 as solvent: it is non-toxic,
volatile, and easy to recover, with high diffusion rates, good mass transfer and low cost [3].
In this context, we have been studied the CO2 extraction technology of walnut
kernels. It was studied the parameters of extraction process (pressure, temperature and
time). It was established the chemical composition of the walnut CO 2 extract and its
MTFI-2012 389
stability during storage for two months. Characteristics of oil obtained under supercritical
fluid extraction (SFE) conditions were compared to those of cold pressed oil and Soxhlet
hexane-extracted oil.

The experiments were conducted using as raw material crumbs of walnut kernel
(from the varieties Chisinau, Corjeuti, Schinoasa, Kogylnichanu and Cazacu) from the
walnut processing company Prometeu-T. The cold pressed oil was bought at the same
company.
After mechanical breakage of the shell of walnuts get up to 30-40% of crumbs, those
are used for industrial purposes. The crumbs of walnut kernels were packaged in bulk in
vacuum foil (fig. 1.), with a mass of 7.5 kg packed as 2 packs in cardboard boxes and stored
at 0-3 C and relative humidity of air about 60-65%.
Fig. 1. Crumbs and cold pressed oil of walnut kernel from Prometeu-T
The research of the physico-chemical composition of raw material and oil simples
has been carried out in accordance with the method of measuring, gravimetric and chemical
method [5-12]. The following indicators have been established:
- moisture content;
- fiber content;
- lipid content;
- protein content;
- relative density;
- refractive index;
- free acidity in oleic acid;
- iodine index;
- saponification index;
- polyunsaturated fatty acids.
Physico-chemical composition of walnuts kernel is as follows: 65.5% lipids, who
are constituted mostly of polyunsaturated fatty acids, carbohydrates 5%, proteins 12%,
and a high fiber content 5.5%, moisture content 4%.
390 MTFI-2012

Preparation of raw material for SFE
SFE process requires that the raw materials have a moisture content not exceeding
14%. So in the walnut crumbs purchased from enterprise "Prometeu-T" was determined
moisture content, which was 4% and then walnut kernel was fragmented in particles up to
0.5-1mm diameter. Then the raw material was conditioned to extraction process.
Physic and chemical composition of obtained oils

The CO2-extract is yellow, it is clear, transparent, without impurities, taste - delicate,
pleasant, slightly bitter at end, fragrant, barely noticeable characteristic of walnut kernels
without foreign taste or odor, homogeneous consistency.
Oil quality is determined by: peroxide and acid values, iodine index, iodine color,
profile of fatty acids, etc. The results of investigations are presents in table 1.
Table 1. Quality indexes in studied oils

Quality indexes CO2 extract Cold pressed Oil Cold
oil extracted pressed oil
by of walnut
hexane kernel as
RT*
Moisture content,% 0,0002 0,0002 0,007 Max. 0,02
Relative density, mg/cm3 at 0,915 0,914 0,919 0,919-0,928
20 C
Refractive index at 20 C 1,4773 1,4777 1,4773 _
Free acidity in oleic acid,% 1,15 0,52 0,85 Max. 0,4%
Iodine index, I2 g/100g 155 156 151 140-165

Saponification index, mg 196 195 196 187-198
KOH /g
Color of iodine, I2 mg/100ml 10 10 10 Max. 30
RT* - Technical Regulation "Edible vegetable oils", approved by decision of the Government of RM . 434 at
27.03.2010 [13].
According to data presented in Table 1 the quality indexes in samples of walnut

kernel oil dont differs essential one of other, and correspond to indexes stipulated in
Technical Regulation "Edible vegetable oils".
Because the cold pressed oil of walnuts oxidizes very quickly, we have studied if the
CO2extract is oxidized under the same conditions of temperature as cold pressed oil and
hexane oil. Samples were stored for two months at 8C. We determined the change of
acidity and peroxide values during two months. It was established that for two month the
peroxide value increased considerably for hexane oil (fig. 2).
MTFI-2012 391
35
Peroxide value, mmol O2/kg oil
30
25
20
15
10
0
initial 1 2
Time, months
hexan oil cold pressed oil CO2-extract

Fig.
Fig. 2. The modification of peroxide value for two months
It was found that for two months of storage the peroxide value increased from 3.3 to
3.9 O mmol/kg for the walnut CO2 extract, in the cold-pressed oil it increased from 6.8 to
11.7 O mmol/kg and in hexane oil it increased from 8 to 32.7 O mmol/kg. According
to these results the walnut CO2 extract is more stable during storage compared to the cold-
pressed oil and n-hexane oil.
It was also established that the acid value has not changed at all for almost two
months. In the walnut CO2 extract this value decreased from 2.5 to 2.3 mg KOH/g, in the
cold-pressed oil it rests 1.0 mg KOH/g and in hexane oil it is 1.6 mg KOH/g.
In Food Quality Control laboratory of Practical Scientific Institute of Horticulture
and Food Technology it was determined the fatty acid composition in samples of CO2-
extract, hexane oil and cold pressed oil.
Samples were analyzed for free fatty acids by standardized methods that are
approved in Moldova. Methyl esters were prepared from the oil and analyzed by gas liquid
chromatography (GLC). The data obtained are presented in Table 2.
Table 2. Fatty acid composition in samples of extracted oils by different methods

Extraction Mass fraction of AG in relation to the total amount of triglycerides, Ratio
parameters % -3/
C14:0 C16:0 C18:0 C18:1 C18:2 C18:3 -6
Miristic Palmitic Stearic Oleic Linoleic Linolenic
Cold
1 - 7,78 2,04 17,11 64,41 8,66 1:7,44
pressed oil
2 n-hexane oil traces 8,12 1,79 16,35 64,55 9,33 1:6,92
3 CO2-extract - 7,52 2,14 17,08 63,94 9,32 1:6,86
392 MTFI-2012
The major unsaturated fatty acids of walnut CO2 extract are: linoleic 64.41% (-
6), linolenic 9.32% (-3) and oleic 17.08%. According to nutritionists, for functional
food the ratio of -3/-6 is very important to be about 1:5, and 1:10 for healthy food [15].
In walnut CO2 extract this ratio is 1:6.34-1:7.70 that confirms that the content of PUFA is
well-balanced in walnut extract.
According to data presented in Table 2, the ratio -3/-6 does not differ much from
one sample to another, being close to 1:7, so walnut oil is recommended for healthy food.
Conclusions
It was established that the main polyunsaturated fatty acids of CO2-extract of walnut
kernel are: linoleic 63.94% and linolenic 9.32% acids. Walnuts oil contains in ideal
proportion -3/-6 fatty acids.
After two months of storage of three simples of walnut oil obtained by different
methods, the acidity values rests unchanged, but the peroxide value increased a lot for
hexane oil. During the storage CO2-extract of walnut kernel was stable at oxidative
modifications.
Bibliography
1. http://faostat.fao.org/site/567/DesktopDefault.aspx?PageID=567#ancor
2. Gajim C., Tainele nucului, Chisinau, 2005
3. .. 2 .
.: . ., 1994.
4. Peter York Uday B. Kompella Boris Y. Shekunov, Supercritical Fluid Technology
for Drug Product Development, Marcel Dekker, Inc., New York, NY 10016, U.S.A., 2004,
688 p.
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10. PALAMARCIUC, L., VRABIE, T., SCLIFOS, A. Biochimie. ndrumar de
labororator. Ch.: Ed. UTM, 2007, p. 95-105
11. 26593-85. . .
12. 30418-96 .
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13. HG Nr. 434 din 27.05.2010 cu privire la aprobarea Reglementrii tehnice Uleiuri
vegetale comestibile, publicat la 04.06.2010 n Monitorul Oficial Nr. 87-90, art Nr : 510
14. Tammy D. Crowe and Pamela J. White Oxidative Stability of Walnut Oils
Extracted with Supercritical Carbon Dioxide Food Science and Human Nutrition
Department and Center for Crops Utilization Research, Iowa State University, Ames, Iowa
50011, JAOCS, Vol. 80, no. 6 (2003)
15. .. ,
// . 1996. 6. . 311.
INFLUENCE OF TEMPERATURE AND IMMERSION TIME ON

MIGRATION OF Cr, Mn AND Fe FROM METAL CANS
*Kakalova M., Bekyarov G.,
*Kakalova Miroslava, m.kakalova@gmail.com
Abstract: Temperature influence and immersion time over Cr, Mn and Fe migration from metal cans
have been investigated during exposure to 3% acetic acid. Have been determined the linear regression
between migration per unit contact area and duration time. The regression equations and
corresponding correlation coefficients have been calculated at each of examined elements.
Keywords: migration of metals, food contact materials, food simulants, ICP-OES.
Introduction
The sources of food contamination with metals are various: soil, chemicals used at
fertilization, water used for food processing and cooking; equipment, containers and
utensils used for food processing; packaging, storage and cooking.
The selection of a suitable packaging material for different application is a very
important subject. In view of toxicological effect at component migration from packages
into foods, which turns to crucial problem. Food packaging can interact with the foodstuff
by diffusioncontrolled processes, which mainly depends on chemical properties of the food
contact material, and the foodstuff, packaging temperatures, during heat treatment and
storage, exposure to light, and storage time of the product [3, 4, 5, 6, 7, 8]. This interaction
leads to the need of strict control of released compounds from the packaging towards the
food.
Corresponding of migration from food contact materials with restrictions is
commonly tested by simulation with standardized procedures. Simulant B, 3% acetic acid,
is used
for simulating sour foods. EU Directive 97/48/EC, the 2nd amendment of Directive
82/711/EEC, specifies the test conditions: if the product is pasteurized or sterilized, these
conditions should reproduced migration during long-term storage that simulated by 10 days
at 400 C [2].
Current EC harmonised legislation specifies limits concerning the migration of Pb
and Cd into 4% acetic acid when the test are carried out in ceramic and glass materials. No
limits exist for any other metal ions for migration from metal packaging, intended for food
contact. They are a subject of national legislation [1, 12].
The aim of this study is to investigate the influence of temperature and immersion
time over the Cr, Mn, and Fe migration rates from metal cans exposed to 3% acetic acid.
Experimental
Test materials: Four type commercial metal cans purchased in triplicate for the
purpose of this study. All made from the same bulk material but with different capacity
C1 (160 cm3), C2 (180 cm3), C3 (600 cm3) and C4 (1000 cm3). All test packaging were
washed carefully with a commercial detergent, rinsed with distilled water and dried in a
desiccator at 1000C.
394 MTFI-2012
Migration test: After washing each of the all metal packaging were exposed in to
3% (v/v) acetic acid for a period of 240 hours (10 days) at 40 0 C in thermostatic chamber
with controlled temperature and pressure. With purpose to be calculated the migration per
unit contacting area and to per unit mass into acid it have been placed volume of acetic acid
corresponding to the each volume of cans. Following the exposure the acid leachates were
thoroughly mixed and a sub-sample was submitted after 24, 48, 96 and 240 hours.
Determination of acetic acid leachates: The acetic acid extracts were examined
with ICP-OES Spectro Analytical Instrument Modula. The contents of Cr, Mn and Fe
were respectively determined at the working wavelengths 283.56 nm, 257.61 nm and
259.94 nm. The instrument conditions are as follow: = 1200 W, Nebulizer gas 26 bar,
Coolant gas 42 bar; Auxiliary gas 26 bar. The working standard solutions with
concentration of 0.1 ppm, 0.5 ppm, 2 ppm, 10 ppm and 50 ppm were prepared from IV
multielement standard solution 1000 mg/L Merck Germany and diluted to appropriate
volume with 3% (v/v) acetic acid.
The quantity of each metal released (mg/dm2) was estimated using the formula:
C V
M
S
Where: M is a migration of an element in mg/dm2 ;
C Concentration of an element in ppm (mg/dm3);
V Volume of the 3% acetic acid in dm3 ;
S Surface contact area in dm2.
The total amount of each metal released (mg) was calculated.
All experiments were carried out in threefold repetition and mean values with the
respective error are presented in the figures below.

The obtained results show that a correlation exists between the element migration
(expressed as mg/dm2 and mg) and the immersion time of the tests. The results are shown
in figures 1, 2 and 3. The equations are with coordinates: x - immersion time in hours and y
migration of the elements. The obtained linear functions in all cases have correlation
coefficient close to 1. There was no observed zone of saturation up to 240 hours, suggesting
an increasing migration after tenth day. This conclusion does not contradict the data in the
literature referred [9, 10, 11].
MTFI-2012 395
Fig. 1. Migration of Cr (mg/dm2) and the total concentration (mg) in metal packaging C1, C2, C3 and
C4 depending of immersion time.
Figure 1 shows that from a square decimetre of contact area for an hour the rates of
Cr migration are different for examined packaging. The highest value is observed for metal
cans C1 0.0013 mg/dm2, following of metal packaging C3 0.0005 mg/dm2 i.e. 3 times
lower compared with C1. The metal migration rate for metal cans C2 and C4 is 0.00008
mg/dm2 i.e. 16 times lower than the migration rate of C1. The differences in migration rates
can be said is due to the processing technology used.
Fig. 2. Migration of Mn (mg/dm2) and the total concentration (mg) in metal packaging C1, C2, C3 and
The results illustrated in figure 2 show that from one square decimeter of contact
surface for an hour Mn migrates with the greatest rates from packaging C1-0,0027 mg/dm2,
next is C3 - 0,0012 mg/dm2. In type C2 and C4 rates of Mn migration are comparable -
0.0002 and 0,0001 mg/dm2.
396 MTFI-2012
Fig. 3. Migration of Fe (mg/dm2) and the total concentration (mg) in metal packaging C1, C2, C3 and
Unlike Cr, Mn the migration rates of Fe increased in the first 24 hours for metal cans
C1 and C3 series. After first 24 hour they incrised linearly in the range of 24 to 240 hours.
For C1 the migration rate is 0.0335 mg/dm2 and for C3 - 0.069 mg/dm2. These results allow
us to make a conclusion, that when determining the migration of Fe with procedures shorter
than 24 hours can be leads misleading high values for this element.
Conclusion:
The migration of Cr and Mn increases in linearly compliance to the duration time of
the test procedure.
The migration gradient of Fe into first 24 hour significantly exceeds than those
obtained in the range of 24 to 240 hours. The duration time of test procedure for migration
of Fe should not be less than 24 hours.
As can be seen the migration levels of Cr, Mn and Fe are different for the tested
metal cans. The highest value was observed for Fe, followed by Mn and Cr.
References:
1. Barnes, K., Sinclair, R., Watson, D., (2007) Chemical migration and food contact
materials, Woodhead Publishing Limited, Cambridge, England
2. Commission Directive 97/48/EC of 29 July 1997 amending for the second time
Council Directive 82/711/EEC laying down the basic rules necessary for testing migration
of the constituents of plastic materials and articles intended to come into contact with
foodstuffs.
3. Conti, M., Botre, F., (1997) The content of heavy metals in food packaging paper: an
atomic absorption spectroscopy investigation, Food Control, 8 (3), 131 136
4. Fankhauser-Noti, A., Fiselier, K., Biedermann-Brem, S., Grob, K.(2005). Epoxidized
Soy Bean Oil (ESBO) migrating from the gaskets of lids into food packed in glass jars:
Analysis by on-line liquid chromatography-gas chromatography (LC-GC). Journal of
Chromatography A, 1082, 214219
MTFI-2012 397
5. Fankhauser-Noti, A., Grob, K., (2006). Migration of plasticizers from PVC gaskets of
lids for glass jars into oily foods: Amount of gasket material in food contact, proportion
ofplasticizer migrating into food and compliance testing by simulation. Trends in Food
Science and Technology, 17, 105-112
6. Itodo, A., Itodo, H., (2010) Estimation of toxic metals in canned milk products from
unlaquered tin plate cans, Journal of American Science, 6 (5), 173 - 178
7. Itodo, A., Itodo, H., (2010) Quantitative specification of potentially toxic metals in
expired canned tomatoes found in village markets, Nature and Science, 8(4), 54 -58
8. Kocak, S., Tokusoglu, O., Aycan, S., (2005) Some heavy metal and trace essential
element detection in canned vegetable foodstuffs by differential pulse polarography (DPP),
Electron. J. Environ. Agric. Food Chem., 4 (2), 871-878
9. Kowal, W., Beattie, O.B., Baadsgaard, H., & Krahn, P.M., (1991) Source identification
of lead found in tissues of sailors from the Franklin Arctic Expedition of 1845. Journal of
Archeological Science, 18, 193-203.
10. Ramonaityte, D.T. (2001) Copper, zinc, tin and lead in canned evaporated milk,
Poduced in Lithuania: the initial content and its change in storage. Food Additives and
Contaminants, 18, 31-7.
11. Reilly, C. (2002) Metal contamination of food: its significance for food quality and
human health, 3rd ed., Blackwell Science Ltd., 52-55
12. Rijk, R., Veraart, R., (2010) Global legislation for food packaging materials, Wiley-
VCH Verlag Gmbh & Co. KGaA, Weinheim
FOOD SAFETY CERTIFICATION THE ESSENTIAL RULE FOR

SAFE FOODSTUFFS
Lascu Camelia
Rina Simtex Certification Body Romania
Lascu Camelia, office@simtex.ro
Abstract: In order for the marketed foodstuffs to be safe for consumption, it is necessary for a food
safety standard to be implemented throughout the entire food chain, thus contributing to avoiding or
reducing a high number of food safety related risks.Food safety management systems play an
essential role in guaranteeing safety from farm to consumer.
Keywords: food safety, safety product, improvement
Food producers shall be obliged to distribute on the market only safe products which
do not affect the consumers health in any way.
However, food products may affect consumers health and even their life if
produced under inappropriate health and safety conditions.
In order for the marketed foodstuffs to be safe for consumption, it is necessary for a
food safety standard to be implemented throughout the entire food chain, thus contributing
to avoiding or reducing a high number of food safety related risks.
Food safety management systems play an essential role in guaranteeing safety from
farm to consumer. By implementing such systems, an organisation is guided and
controlled at the level of food safety; the systems established as part of an organisations
management are based on principles and meet certain standardised requirements
unanimously recognized within EU and at international level.
The food safety management systems for which RINA SIMTEX-OC provides
certification are in compliance with the following reference standards:
SR EN ISO 22000: 2005 (Requirements for any organisation in the food chain)
IFS (International Food Standard)
BRC (British Retail Consortium)
FSSC- Global standard for food safety (based on ISO 22000 and ISO/TS 22002-1)
GLOBAL GAP - key reference on Good Agricultural Practices (Good Agricultural
Practices - GAP) on the world market.
The advantages of the certification of food safety management systems are mainly
the following:
Conquest of new commodity markets;
Prevention of potential disease transmission from animal to human;
Identification and control of associated food safety risks;
Compliance with potential bidding criteria;
The guarantee offered to the clients that the products are manufactured within a
system which does not jeopardise their life or health;
Mitigation of incidents involving legal liability of the organisation;
Proof of an organisation capability to consistently provide products that comply
with client and legal requirements;
MTFI-2012 399
Awareness promotion on food safety among suppliers and all individuals working
for or on behalf of the organisation;
Increase of presence on the market particularly on the international market;
Improvement of labour conditions of employees;
Continuous improvement of good practices on food safety;
Compliance with legal requirements (European regulations in force);
Increase of partners, clients and consumers trust in products quality/safety;
Increase of control authorities trust in the companys capacity to provide good
quality/safe products;
Loss reduction (waste);
A safer introduction of changes for quality improvement purposes;
Reduces internal and external barriers are reduced;
Provision of safe products complying with clients requirements and at the same
time legal requirements and all stakeholders requirements in general, among
which, but not the last, the related control authorities requirements.
Food safety implies guaranteeing food safety throughout the entire chain of the
production process, from basic material to final consumer; all the parties involved in the
food chain shall be responsible of reducing to minimum or eliminating the contamination
risk.
Therefore, it is absolutely necessary that product safety (an express and long range
requirement) to be obtained and controlled through methods guaranteeing the systematic
and preventive handling of potential dangers and approached through a coherent process of
anticipation and prevention prior to the consumption of the final product.
The implementation of a food safety management system provides the highest safety
level for foodstuffs, which shall lead to the reduction of consumers health related incidents
and implicitly to increasing their trust in the products they buy and to improving the
corporate image both on domestic and international market.
In order to establish such a system, first the Good Hygiene Practices (GHP) shall be
applied throughout the food chain, from basic material purchase to final consumer.
Food safety systems are mainly based on prevention of potential shortcomings
which could cause risks for consumers; therefore it is imperative that a certified food safety
management system is applied within an organisation.
References:
SR EN ISO 22000:2005 Food Safety Management System
RESEARCH OF PHYSICAL AND CHEMICAL

CHARACTERISTICS OF PHOSPHOLIPIDS WATER SOLUTION
*Lazarenko Tetiana, Mank Valeriy
*Lazarenko Tetiana, tanjy@ukr.net
Abstract: The electrokinetic potential\potential of phospholipids was determined during the research.
Adsorption isotherm of phospholipids that in the surface layer and the possible size of the molecules
of phospholipids in the interfacial environment were determined.
Keywords: Phospholipids, electrophoretic phospholipids mobility, potential.
Introduction
Phospholipids are complex lipids containing incorporates polyatomic alcohol,
phosphoric acid residue, and residues of fatty acids. Phospholipids are an important part of
all biological membranes. They determine the plastic properties of cell membranes and
membrane organoids cells, while cholesterol causes stiffness and stability of the membrane.
Phospholipids present in serum in a certain amount, where they perform the
transport function. Since they are somewhat hydrophilic, they may be transported in the
blood completely hydrophobic molecules such as cholesterol and fatty acids.
Natural phospholipids are divided into two groups depending on the radical spirit,
which is part of their composition:
hlitserofosfatydy (containing glycerol residue);
sfinhozynfosfatydy (containing residue sfinhozynu found within the animal
phospholipids) [2].
Phospholipids are mainly in the form of complexes in oil seed. According to AM
Holdokovskoho in a bound form of the sunflower seed is up to 66% of phospholipids [1].
The content of phospholipids in oilseeds is from 0.2 to 2% (Table 1) [2].
Table 1. The content of phospholipids in the seeds of some oilseeds
Culture phospholipids contents (% of dry matter)
Soybean 1,6-2,0
Linen 0,5-0,7
Sunflower 0,7-0,8
Castor 0,25-0,30
Phospholipids go in the oil removing oil from the seeds and removed along with it,
the content of phospholipids in oil depends on the method of obtaining oils (Table 2) [2].
Table 2. The content of phospholipids in some vegetable oils,%
Method of oil extraction Soybean Sunflower Linen
Cold pressing 0,05-0,07 0,05-0,07
For pressing 1,1-2,1 0,2-0,8 0,2-0,5
Re pressing 2,7-3,4 0,6-1,2 0,6-0,9
Extraction 3,9-4,5 0,8-1,4 0,8-1,62
When there is a pressing oil or distillation micelles, the phospholipids, which are
located in seeds, interact with carbohydrates. At this time so-called melanofosfolipidy are
formed. We can see if the higher the temperature of the process and the longer this process
MTFI-2012 401
takes place, more melanofosfolips will be accumulated in the oil. This process is
undesirable because the presence melanofosfolipidiv causes intense dark color , oil specific
taste , smell of phosphatide concentrate.
So, that is the question of removing phospholipids from vegetable oil. This question
resolves hydration process. Phospholipids, which are in the oil absorb water, swell, lose
their solubility in water and precipitate in the form of flakes under certain conditions. The
oils contain waxes and waxy compounds that complicate the process of hydration.
However, hydration of vegetable oils with water or steam makes it impossible to remove oil
from the full range of phosphorus compounds. In the oil remaining after hydration
fosfatydylinozytoly, calcium and magnesium salts of phosphatidic acids related to
nehidratuyemyh phospholipids. So the next step transmitting acid processing oils and
alkaline neutralization, during which removed nehidratuyemi phospholipids, metal
impurities and related substances that contribute to unwanted leakage processes in oils [1].
Foreign scientists began to study this issue and do research in alternative methods of
extracting oil from related substances, including phospholipids. Thus E. Hamond and
A.Tekin investigated dielectric properties of soybean oil, depending on the content of
related substances as phospholipids, sterols, peroxides, carotenoids and others. It was found
the temperature dependence of electrical oils and synergistic effects of water and polar
lipids to replace electrical systems studied.
Mhebryshvili T. investigated the removal of sediment from vegetable oils in the
electrostatic field. The phospholipids, mechanical impurities and waxes were removed from
oil. Also, the author confirmed the hypothesis of a significant impact on the electrical
conductivity of phospholipids oil.
The possibility of using the phenomenon of electrophoresis for removing
phospholipids from vegetable oil is the main question.
The first phase was conducted electrophoretic mobility of phospholipids. For this
purpose we used the unit for the study of Burton electrophoretic phenomena. As the
medium we used 7 model solutions of phospholipids. The concentration of phospholipids
was respectively 1, 2, 3, 4, 5, 7 and 9%. In the experiment mobility of phospholipids in the
positive electrode and their clusters observed.
During the research it was determined electrokinetic potential\potential of
phospholipids. Analyzed the obtained values\potential phospholipids, they can be
considered as surfactants. Their surface activity was determined by stalahmometrych
method. Based on these experiments adsorption isotherm of phospholipids in the surface
layer and the possible size of the phospholipids molecules in the interphase medium were
determined.
References
1. 1. Aznauryan M.P., Kalasheva N.A. Modern technologies for purification of fats,
margarine and mayonnaise production. - M: Sampoprynyt, 1999. - 301 p.
2. Peshuk L.V., Nosenko T.T. Biochemistry and technology of oil and fat raw materials. -
K.: Center for educational literature, 2011. - 296 p.
3. Aziz Tekin, Earl G. Hammond. Factors affecting the electrical resistivity of soybean
oil // Journal of the American Oil Chemists' Society. 1998. 6. p.737-740.
CORRELATION ANALYSIS BETWEEN SOME PHYSICO-

CHEMICAL PARAMETERS OF SOME FRUIT JUICES
*Leahu Ana, Damian Cristina, Oroian Mircea, Hrecanu Cristina Elena
*Leahu Ana, analeahu@fia.usv.ro
Abstract: The purpose of this study is to analyze the changes of pH values, vitamin C, acidity,
density, water activity of fruit juices during storage. The manufacture of pulp and clear juice must
ensure that the vitamin and mineral content of fruits and vegetables used is found in the finished
product.
Of citrus juices, orange juice is the most appreciated and used because of its flavor and high content
of vitamin C. Evaluation of the quality and determination of life (shelf life) it is based mainly on the
progress of vitamin C during storage.
Fruit juices were prepared using a robot type fruit squeezer. Were prepared orange juice, kiwi, apple,
the flesh and clear and mixed fruit in different proportions. Physico-chemical characteristics were
determined from fresh juice as well as from juice kept in refrigerator, at certain time intervals (one
day, two days, five and seven days). The storage of these juices under refrigeration conditions has
determined percentage reductions of vitamin C content of these ones. Kiwi fruit and oranges are high
in vitamin C, the results confirm that mixtures containing two fruits have a higher ascorbic acid than
the other.
Keywords: clear juice, vitamin C, kivi fruit, orange, apples.
Introduction
Due to their potential nutritional and biological fruit juices are foods with multiple
implications for body balance. The richest sources of vitamin C are citrus fruits, kiwi fruits,
but also local fruits underbrush, sweet briar, apples etc.
Apples Mallus pumilla Fam. Rosaceae, are some of the most important fruit grown
in the region of Suceava. Apple fruits are directly consumed in the form of fresh juice
which can also be used in soft drinks for jellies and jams, for flavouring paste, dried fruit,
etc.
In terms of chemical composition fruits consist of water and dry matter. The dry
matter contains considerable amounts of dry vitamins, acids, sugars, polysaccharides,
pectin, cellulose, polyphenols and minerals.
Non-enzymatic antioxidants, subjects on a growing list, are a large group of
compounds coming from food. These include glutathione and vitamine E (Tocopherols),
vitamin C (ascorbic acid), carotenoids and bioflavonoids. Vitamin C is a common natural
substance, especially in plants.
A study by Steinberg (1993) cited by [1] indicate their particular importance.
Antioxidant vitamins (A, C, E and bioflavonoids) have the strongest effect, preventing
membrane lipid peroxidation and accumulation of atherogenic compounds that affect the
integrity of the vascular wall.
Studying a range of fruit and vegetables, Adrian A. Franke and others have shown
that vitamin C and flavonoid levels vary widely not only by species and variety, place of
growth, harvesting period and storage, but they also vary depending on processing methods.
MTFI-2012 403
The authors determined the concentrations of ascorbic acid and flavonoids and found
significant losses during storage and especially during thermal processing. [2].
Vitamin C becomes unstable in the presence of oxygen, oxidation depending on pH
(at pH 4.3 it is very fast), temperature (oxidation rises with increasing temperature to 60
C), the presence of heavy metals (particularly Cu at mg / kg). Anthocyanins, sugars and
starches [3] have a protective effect on vitamin C.
Storage temperature was the prime limiting factor for shelf life of orange juice [4].
Consumption of fruit juices with pulp is recommended, being used in the treatment
and prevention of cardiovascular diseases, liver disease, etc., natural juices providing a high
percentage of vitamins and minerals in daily dose.
The purpose of the given work was to determine the physico-chemical and
organoleptic properties of the juice samples obtained from apples, kiwi and orange fruits.

Plant material:
Mature fruit samples (table 1), approximately 1 kg each were purchased from a local
market in may 2012.
Fruit juices were prepared using a robot type fruit squeezer. Orange, kiwi and apple
juices were prepared fresh and clear and the fruit were mixed in different proportions.
Each type of juice clear samples was filtered to remove pulp and seeds and stored in
already labeled plastic containers were stored at refrigerated at 4C for seven days after
processing.
Table 1 Botanical and common names of fruits used for the analysis
Botanical name Common name
Actinidia chinensis Kiwi fruit
Citrus sinensis orange
Mallus pumilla Apples Golden delicious
Chemical analyses:
Vitamin C was determined using 2,6-dichlorophenolindophenol titration. The pH of
the juices was evaluated using a digital pH meter at 27C. Titratable acidity was determined
by titrating samples with 0.1M NaOH and was expressed as percentage citric acid. Soluble
solids were determined using an Abbe refractometer and corrected to the equivalent reading
at 200 C (AOAC, 1995), density (d20) using the densimetric method.
Statistical analysis:
The PCA was performed using Unscrambler X 10.1 (CAMO Process AS, Oslo,
Norway), all the physicochemical parameters were weighted and normalized for performing
the PCA. The PCA was applied to describe the relationship among the physicochemical
parameters.

12 samples were formed, and Table 1 shows the values obtained for physico-
chemical characteristics.
404 MTFI-2012
Table 2 Physico-chemical parameters of juice samples

Samples pH Vit C Acidity aw Total Densit
mg/100 g g/l soluble y
solids % g/cm3
P1 Orange Juice pulp 3.23 30.8 4.02 0.928 12.2 1.047
P2 Clear juice 3.90 13.2 3.92 0.915 12.1 1.047
P3 Juice pulp 3.20 83.6 3.97 0.931 12.2 1.047
P4 Kiwi fruit Clear juice 74.8 3.70 0.930 12.2 1.047
3.83
P5 Mixture Juice pulp 3.62 75.68 3.85 0.948 12.2 1.047
P6 50 orange: Clear juice 48.4 3.47 0.944 12.0 1.047
4.22
50 kiwi
P8 70 orange: Clear juice 68 3.44 0.945 12.1 1.047
4.19
30 kiwi
P10 30 orange: Clear juice 44 3.55 0.935 12.1 1.047
3.92
70 kiwi
P11 Juice pulp 3.51 29.8 3.95 0.945 12.9 1.046
Apple
P12 Clear juice 3.9 22.5 3.72 0.935 12.7 1.046
The pH analysis of the juice shows significant differences depending on the fruit
used, and it shows higher values for clear juice as compared to juices with pulp. pH is the
main factor affecting the stability of vitamin C, thus high values of pH favouring the
oxidation processes of vitamin C.
The total soluble solids of the sample juice analyzed remained almost constant in
the initial weeks. According to [5] the total soluble solids started to decrease after 7 weeks
storage time. They reported that the change in total soluble solids is due to the presence of
the microorganisms that cause the fruit juice to deteriorate as a result of sugar fermentation.
Table 3 Pearson correlation of physicochemical parameters of juice samples

pH Vitamin C Acidity aw Total soluble Density
solids, %
pH 1
Vitamin C -0.199ns 1
Acidity -0.880*** -0.056ns 1
aw 0.136ns 0.355ns -0.367ns 1
Total -0.230ns -0.351ns 0.337ns 0.137ns 1
soluble
solids, %
Density 0.16ns 0.480ns -0.144 - -0.959*** 1
0.155ns
ns - not-significant, P<0.001 ***
Table 3 shows the correlation matrix obtained for each pair of variables. The highest
negatively correlation have been observed in the case of density with total soluble solids
(r=-0.959), followed by acidity with pH (r=-0.880), while the highest positively correlation
have been observed in the case of density with vitamin C content (r = 0.480). All the rest
correlation is negligible.
MTFI-2012 405
A PCA was conducted to evaluate the global effect of physicochemical properties on

the juice type, from a descriptive point of view. Figures 1 and 2 show the sample scores and
compound loadings of the PCA analysis performed. It was found, that two principal
components (PCs) expalined 97% of the variations in the data set. The PC1 explains 72%
of the variability, and the PC2 explains 25%. The PC-2 allows dividing the juice in two
major groups: in the left part the juice which have in composition kiwi, while in the right
part the juice without kiwi. The right group is formed by the apple juice (clear and with
pulp) and orange juice (clear and with pulp).
In the figure 2 is presented the parameters loadings; it can be observed that the major
influence on the descriptive view is represented by vitamic C content, pH and acidity, while
aw, TSS and density do not influence in the same amount like the formers.
Fig. 1. PCA of the physicochemical parameters scores of juice samples
Fig. 2. PCA analysis of the physicochemical parameters loadings of juice samples
The content of vitamin C is an important parameter for assessing the nutritional

value of the food as it degrades during storage [6, 7, 8].
The results show that fresh kiwi juice and juice mixture Kivi: 70:30 orange has the
highest content of vitamin C, 83.6 mg or 96.8mg per 100g of product.
Vitamin C is an important anti-oxidant, helps protect against cancers, heart disease,
stress, it is part of the cellular chemistry that provides energy, it is essential for sperm
406 MTFI-2012
production, and for making the collagen protein involved in the building and health of
cartilage, joints, skin, and blood vessels[9].
Table 4. Evolution of vitamin C during storage

Variant Samples Vit C mg/100 g
Day 1 Day 2 Day 5 Day 7
P1 Orange Juice pulp 30.8 30.2 28.6 25.9
P2 Clear juice 13.2 13.0 12.2 10.8
P3 Juice pulp 83.6 83.1 77.6 72.1
Kiwi fruit
P4 Clear juice 74.8 74.6 70.5 67.8
P5 Mixture Juice pulp 75.68 74.1 72.9 63.5
P6 50 orange: 50 kiwi Clear juice 48.4 48.1 45.1 39.7
P8 70 orange: 30 kiwi Clear juice 68 67.5 65.2 52.5
P10 30 orange: 70 kiwi Clear juice 44 43.5 40.1 35.7
P11 Juice pulp 29.8 29.6 28.2 25.6
Apple
P12 Clear juice 22.5 21.6 19.8 18.7
Decreasing the amount of ascorbic acid per 100 g of product is evident in orange
juice and mixture juice, compared to 100 g product;
Results show that minimum percent maximum decrease in ascorbic acid content was
recorded in sample minimum in P8 (22.8%) (Table 4), and minimum in P12 (16.8%).
As long as the juice will be consumed fresh, it will keep its properties and nutrients.
Fresh juice, squeezed and consumed immediately only has a higher content of vitamins
than the pasteurized one (although there is a loss of vitamins and spinning) [10].
Conclusions
Some physico-chemical indices of juice fruit refrigerated at 4C for seven days after
processing were analyzed. During fruit juice storage important quality losses occur.
Duration and storage temperature significantly affect the vitamin C content of juices
analyzed.
Among the analyzed juices the product with higher content of vitamin C is kiwi
fresh juice and juice mixture Kiwi: 70:30 orange has the highest content of vitamin C, 83.6
mg or 96.8mg per 100g of product.
The analysis of our data showed that storage period and treatments had a significant
overall acceptability (obtained from color, flavor and odor) of the twelve sample juices.
References
1. Costin G.M., Segal, R., Moraru, C., Moraru, C. Georgescu, L., Tudorica, M.C.,
1999, Alimente funcionale-alimente pentru sntate, Ed. Academica, Galai.
2. Adrian A. Franke, Laurie J. Custer, Christi Arakaki, Suzanne P. Murphy,2003.
Vitamin C and flavonoid levels of fruits and vegetables consumed in Hawaii,
Journal of Food Composition and Analysis, volume 17, issue 4, Pages 17 -35,
www.elsevier.com
3. C. Banu, Grigorie Mustea .a.2003, Procesarea materiilor prime alimentare i
pierderile de substane biologic active, Editura Tehnic UTM, Chiinu
MTFI-2012 407
4. Wissanee Supraditareporn, and Renu Pinthong, 2007. Physical, Chemical and

Microbiological Changes during Storage of Orange Juices cv. Sai Nam Pung and
cv. Khieo Waan in Northern Thailan. International Journal of Agriculture &
Biology15608530/2007/095726730
5. http://www.fspublishers.org
6. Rivas, A., Rodrigo D., Martinez, A., Barbosa-Canovas, G.V. and Rodrigo, M.
2006. Effect of pef and heat pasteurization on the physical-chemical characteristics
of blended orange and carrot juice. Food science and technology 39: 1163-1170.
7. Franke, A.A., L.J. Custer, C. Arakaki and S.P. Murphy, 2004. Vitamin C and
flavonoid levels of fruits and vegetables consumed in Hawaii. Journal of Food
Composition Analysis, volume17, issue 1, pages 1-35.
http://www.sciencedirect.com/science/article/pii/S0889157503000668
8. Inga Klimczak, Maria Maecka, Mirosawa Szlachta, Anna Gliszczyska-wigo,
2007. Effect of storage on the content of polyphenols, vitamin C and the
antioxidant activity of orange juices. Journal of Food Composition Analysis,
volume 20, issue 3-4, pages 313-322.
9. Corina Costescu, D. Prvu, A. Rivi, 2006. The determination of some physical-
chemical characteristics for orange, grapefruit and tomato juices, Journal of
Agroalimentary Processes and Technologies, Volume XII, No. 2 (2006), 429-432.
10. N. Rasanu, V. Magearu, Nicoleta Matei, Alina Soceanu, 2005. Determination of
vitamin c in different stages of fruits growing, Analele Universittii din Bucureti
Chimie, Anul XIV (serie nou), vol. I-II, pg. 167-172.
11. Nicolae CARPIUC, Ana LEAHU, Ecaterina CURALE, Cristina DAMIAN,
2011. Effect of storage on ascorbic acid content of some fruit juices. Food and
Environment Safety, Journal of Faculty of Food Engineering, Stefan cel Mare
University of Suceava, Romania. Volume X, Issue 4 - 201.
12. *AOAC, 1995. Official Method of analysis of AOAC International, 16th edition.
The United States of America
AREAS OF PROCESSING SUGAR CORN HYBRIDS OF FOREIGN

AND MOLDOVAN SELECTION
*Linda Liudmila, Caragia Vavil, Sarandi Tatiana, Vicerova Larisa, Botnari Olga,
Chichina Maria
*Linda Liudmila, liudmila-linda@rambler.ru,
Abstract: Corn (Zea mays L.) is a multi-purpose high-output cereal. Sugar corn beans are used in
making preserves when immature, before sugar isconverted into starch. Thirteen hybrids of sugar
corn, that are cultivated in Moldova, were studied. They were grown on the testing fields in Bacioi,
Chisinau, belonging tothe National Commission charged with the study of plants in year 2010-2011.
The research has revealed the hybrids that are best suited for canning.
At present 28,6 % of sugar corn is used to process on the food purpose in the world.
The area seeded with sugar corn constitutes 1,027 million ha (between 2001-2005)
in the world. The main producing countries are USA, Hungary, Canada, France, Japan [1-
4]. The Republic of Moldova is a favorable region to cultivate the corn. To produce the
canned corn it is necessary to cultivate the sugar corn of certain sorts. The production of
canned sugar corn comprised 3492 tons in 2005, 4837 tn in 2006.
During the last years, in the Republic of Moldova the sugar corn hybrids of local and
import selection are intensively developed.
Research purpose: To determine the use of new and perspective sugar corn hybrids
to produce the canned and congealed food.
RESEARCH METHODS AND MEANS

The sugar corn hybrids of local and import selection harvested in the milky ripeness
have been tested:
Hibrizii de porumbul zaharat n stare proaspt:
- Sheba F1 (martor, Olanda);
- Porumbeni 198 F1 ( Moldova);
- Signet F1 (Olanda);
- Nectar 1 F1 (Moldova);
- Nectar 2 F1 ( Moldova);
- Trophy F1 ( Olanda
- Porumbeni 280 F1 (martor, Moldova);
- Chall F1 (Moldova);
- Nectar 3 F1 ( Moldova );
- Harvest Gold F1 (landa);
- Nectar 4 F1 (Moldova ) .
Sugar corn was cultivated on the land plots of State Commission of sorts testing of
the Republic of Moldova in the village of Bacioi, city of Chisinau, in 2010, in conformity
MTFI-2012 409
with Method indications for the chemical technological testing of fruit, vegetables,
berries sorts destined for the industrial processing.[5]
The traditional methods of preserving and namely preserving by the sterilization and
congelation were used for the technological tests.
The use of the sugar corn hybrids was established based on the results of the
physical chemical, technological and organoleptic research. The products samples have
been produced in accordance with the technological instructions on the canned and
congealed sugar corn production.
Kernel were cut using the MTBP-500 industrial machine.
RESEARCH METHODS
The research of the biometric parameters of the sugar corn has been carried out in
accordance with the method of measuring, gravimetry and chemical method. The following
has been established:
- average mass;
- length and maximal diameter of the ear;
- percentage of coating leaves and output of kernels per one ear;
- mass fraction of:
- the dry substances (according to the refractometer and by drying);
- titrable acids (recalcelated in the malic acid);
- glucose;
- fructose;
- saccharose;
- starch,
RESULTS AND DISCUSSIONS

Based on the results of the research of the organoleptic and technical characteristics
of fresh sugar corn analyzed in year 2010. One of the topical problems in sugar corn
cultivating technology consists in the moment of the cobs harvest, which has to occur in the
milk stage.The basic method utilized in practice is the spreading of the contents of kernels
during the milk stage.This method is subjective and does not always bear veritable results.
Other methods do exist, e.g. chemical, however they can be quite time-consuming.Thus, we
tried to determine the moment of harvest using the volume of amidone, which forms from
other carbohydrates when sugar corn ripens. Mass fractions of amidone reported in the total
volume of carbohydrates, as per variety and hybrid, can be divided into 3 groups,
characterised by the differing quality of fresh and boiled kernels depending on the juiciness
and the presence of tones of amidone taste:
Sheba F1,Porumbeni 198 F1, Signet F1 11,0% - 12,9% Milk stage kernels, juicy,
fragrant, soft.
Trophy F1, Porumbeni 196 F1Porumbeni 280 F1,Chall F1,Nectar 3 F1 28,0 - 43,2%
Kernels in the stage of tecnical maturity (milk stage), juicy, sweet; Except nr. 14 with a
tone of amidone (reported volume makes up 36,8% of the all the carbohydrates), nr. 15
not mellow, nor sweet, makes up 28,9%.
Porumbeni 343 F1 ,Harvest Gold F1,Nectar 4 F1 76,0- 76,7% kernels with a
distinct amidone taste, can be used in technical processing.
Researched samples of sugar corn (fig. 6) are in accordance with the requierments
for sugar corn used in industrial processing: cylindrical or small conical cobs, uniform in
410 MTFI-2012
length and diameter, 16 cm long, with long tooth-like kernels that have a thin peel; a
pronnounced sweet taste. Kernel substance is characteristic of corn in the milk stage of
ripening.Corn cob graing yields are within the norm of 50,5-61,6%.
Table 1 shows the results of the physico-chemical analysis of fresh sugar corn.
Overall volume of carbohydrates, expressed in inverted sugar, depending on the hybrid
makes up from 1,71 to 9,70%, amount of pH between 6,10 6,60, amidone volume is 1,35-
6,20%.
Table 1. Physico-chemical indicates of sugar corn, tested in year 2010

Nr. Sample code Fracia masic, %
Dry substance
carbohydrates
Amount total
recalculated
invert sugar
Amidone
Reduced
Fructose
Glucose
Sucrose
1 Nr. 10 25,8 1,54 - - - 0,72 5,56
Sheba F1
2 Nr. 11 35,7 1,88 - - - 1,06 8,47
Porumbeni
198 F1
3 Nr. 12Signet 22,0 2,04 - - - 1,06 9,70
F1
4 Nr. 14 Nectar 30,0 2,12 - - - 1,42 3,86
1 F1
5 Nr. 15Nectar 28,5 1,98 0,38 1,02 4,34 1,22 4,22
2 F1
6 Nr. 16 Trophy 23,4 1,94 0,11 0,64 2,83 1,34 4,02
F1
7 Nr. 17 26,1 2,14 - - - 1,50 4,30
Porumbeni
196 F1
8 Nr. 17,5 1,35 - - - 1,20 2,78
19Porumbeni
280 F1
9 Nr. 20 21,1 2,56 2,18 1,02 1.88 1,10 2,95
Chall F1
10 Nr. 21Nectar 23,7 2,40 - - - 1,44 4,63
3 F1
11 Nr. 32,2 6,20 - - - 1,32 1,72
22Porumbeni
343 F1
12 Nr. 23 Harvest 33,2 4,26 - - - 1,30 1,71
Gold F1
13 Nr. 25 Nectar 32,2 6,10 - - - 1,33 1,74
4 F1
Data presented graphicaly in fig.1 using a coordinate system: x volume of dry

substances, y amount of amidone, which depending on the breed (hybrid), makes up 1,35-
MTFI-2012 411
2,04% of sugar corn in the milk stage. In samples with more than 4% amidone, from an
organoleptic point of view, there is a pronnounced taste of amidone.
As corn goes through further ripening stages, the amount of amidone grows,
influencing the taste (enhancing its taste in corn).
Results obtained are for a single year, so this topic necessitates further research and
statistic data processing.
7
Nr.22
Nr.25
6
5
Amidon, %
Nr.23
4
3 Nr.20
Nr.21 Nr.17
2
Nr.12 Nr.16 Nr.15 Nr.14 Nr.11
Nr.19 Nr.10
1
0
15,00 20,00 25,00 30,00 35,00 40,00
Substante uscate, %
Fig. 1. Amidone and dry substances Ratio of in sugar corn.
Physico-chemical indicates of sugar corn produces are presented in table 6.

The presence of a fine and thin peel is a very important sign of taste quality of the
sugar corn kernel. Determining this sign by organoleptic method is very subjective, this is
confirmed by the divergence of reports given by tasters and mentioned above. And
instruments are requiered for an objective determination of the kernels pericarp
consistence. One of the causes of the limited spread of sugar corn plantations and the need
to import corn kernels by canneries consists in the absence of the seed breed selected in the
republic.This fact greatly increases the cost of cultivating and processing for alimentary
purposes.
Bearing in mind that the Nectar 4 F1 breed of sugar corn is of moldavian selection,
which determines its production in the republic, represantatives of the Fabrica de conserve
din Conia company have been proposed to produce an experimental batch of canned
corn using this sugar corn hybrid in the next years season. And the final conclusion to
utilising sugar corn hybrids, depending on their taste and nutritious qualities, will be
determined by the results of cultivation and processing that consider the indicates of
agricultural establishment, productivity, attacks by pests and the specifics of cultivating
sugar corn. (va fi luat n dependen de rezultatele cultivrii i prelucrrii lund n
consideraie indicii agrogospodreti, Icii M)
Technological testing of sugar corn has given the next few ways of utilising
hybrids:
Nectar 1 F1, Nectar 3 F1, Nectar 4 F1, Porumbeni 198 F1, Porumbeni 196 F1,
Porumbeni 280 F1,Porumbeni 343 F1,Sheba F1, Signet F1, Trophy F1, Harvest Gold F1 for
412 MTFI-2012
production of canned sugar corn; Trophy F1,Harvest Gold F1, Porumbeni 343 F1, Nectar 4
F1.for production of frozen sugar corn.
Above mentioned hybrids are included in the Plants Breed Register of the Republic
of Moldova for year 2012. (Registrul soiurilor de Plante al Republicii Moldova pentru anul
2012.)
Bibliografie:
1. Indicaii metodice pentru testarea chimico-technologic a soiurilor de fructe, legume,
pomioare destinate prelucrrii industriale, aptobat de Consilium tinfic a Institutului de
Cercetri tiinifice i Proiectri Tehnologice n industria Alimentar la 28 decembrie 1999.
2. - ,
, ,26.12.1977 .
3. Registrul soiurilor de plante pentru anul 2010 al RM.Ediie oficial.Chiinu,2010.
4. T ,
. , 2003.
5. .., ..// . .1963. -

NONTRADITIONAL ADDITION IN BAKERY EXCERPT FROM

PLANT MATERIAL
Lupaco Andrei, *Rotari Elena, Bantea-Zagareanu Valentina, Dodon Adelina,
Boaghe Eugenia
*Rotari Elena: bragalenaa@mail.ru
Abstract. The work at issue is actual as an important link in broadening the range of products with
functional character on the local market. Purpose of this paper is to develop and implement bakery
products for people with dietary needs, but who will be able to be consumed and by healthy people
for prophylactic uses. Research conducted in this study aimed at achieving the following objectives:
study of the influence of fiber addition on the blank and finished products, to establish an optimal
dose of dietary fiber (inulin), develop production recipe.
Keywords: inulin, fiber, bakery products.
Introduction
In recent decades, our doctors note that immunity is weakened due to unfavorable
environment and breach of the principle of nutrition. To strengthen immunity, nutrition
experts recommend a balanced diet with high content of protein, vitamins, minerals and
dietary fiber, including vegetables. Traditionally, bread is the foundation of the food basket
of the population.
Nontraditional materials and additions may lead to a suitable product rational norm
food. Replacing a portion of breads carbohydrates with additions of plant materials,
improves nutritional value and functional properties of the product. A special interest
presents opportunities research of application of additives, derived from vegetable products
and, in particular vegetable fibers. A new achievement in this field is the use of long fibers
additions [7]. Inulin is part of their group.
Inulin - ideal food combining dietary fiber with other fibers. A reserve
polysaccharide that belongs to the class of carbohydrates, known as fructan. It can be
extracted from approximately 36,000 plants, for example: artichoke, chicory, dandelion,
burdock, sea grass. In normal conditions inulin is a white powder, neutral taste, hygroscopic
and amorphous, slightly soluble in water [3, 11].
Its advantages allow producers to obtain a new product - a probiotic bread with
pleasant taste rich with fiber additives [7]. It is appreciated that this foodstuff for health is a
field in full effervescence [5, 6].

To obtain bakery products with added inulin were used following raw and auxiliary
materials: high quality flour, salt, active yeast, plant materials (laboratory inulin), drinking
water. Laboratory inulin used in the study was obtained by extraction from root (burdock
and dandelion) and consists in obtaining a inulino-cellulosic blend, which presents a
biologically active components that can be successfully used in food industry. Appreciation
of the quality of raw and auxiliary materials was performed according to current standards
working in Moldova.
414 MTFI-2012
For baking samples were determined organoleptic and physico-chemical indices of

the semi and finished products.
2. Results and Discussion

Experiments performed were aimed to obtain dietary products.
At obtaining bread with added inulin were followed objectives: developing the
recipe for producing bread with functional properties and production technology,
establishing an optimal dose of inulin. Laboratory inulin was obtained by extraction using
the method of obtaining inulino-cellulose mixture [8].
To achieve given assortment of bread were performed several experiments with
different sample rate of inulin:
- PM wheat flour (high quality) bread;
- P1 sample with 3 % inulin addition;
- P2 sample with 5 % inulin addition;
- P3 - sample with 7 % inulin addition.
Doses of addition were chosen taking into account the bibliographic study [9, 10].
The dough was prepared using the phase method, using the quantity of flour (high
quality) and the percentage of inulin 3, 5 and 7% of flour weight. The obtained blank was
divided into equal pieces weighing 515 g and subsequently undergoing to the fermentation
process. Baking was done in forms at 220 C for 30 minutes.
2.1 Physico-chemical quality assessment of the blank

During the study was followed the influence of inulin addition, in different doses, to
the quality of of the blank. The results are presented in Table 1.
Analyzing the results presented in Table 1, we can mention that added inulin to the
dough increased humidity due to dilution of gluten grid, the dough becomes sticky for the
same consistency, but the fermentation process helps regulate this parameter. Final
moisture of dough sample P1, with addition of 3% increased by 1.02 times the control
sample (PM), and sample P3 - by 1.09 times compared to the control sample. On acidity,
we can say that before fermentation and after fermentation of the dough, its values vary
insignificantly.
The addition of fibers reduces the volume of bread. According to Pomerany etc. [4]
replacing a part of the flour with insoluble fiber causes a decrease in bread volume greater
than that due to dilution of gluten. This decrease relates to gas retention in dough. For
P1dough sample with addition of 3 % laboratory inulin, there was a greater volume of 1,03
times than the control sample (PM), and P3 indicates a smaller volume of 1,17 times than
the control PM. So we noticed a reduction, and what we say ist hat the obtained blank with
the amount of 7 % inulin has a low capacity to retain and emit gas at cooking and
fermentation stages. Dough density increases with increasing amount of addition to the
dough.
MTFI-2012 415
Table 1. Caracteristics of blank

Samples
P1 + 3 % P2 + 5 % P3 + 7 %
Indices PM
inulin inulin inulin
Moisture, % 37,4 38,4 40,4 40,8

before fermentation 39,7 40,1 40,3 39,9
after fermentation
Acidity, degree
before fermentation 1,5 1,6 1,6 1,5
after fermentation 1,9 2,0 2,0 2,0
Density, 10-3 kg/m3 0,30 0,29 0,32 0,36
2.2. Physico-chemical quality assessment of the blank

Performing baking in laboratory conditions, with added inulin appreciated
organoleptic quality of bread after scoring scheme. The results of this assessment are
presented in table 2.
Table 2. Synthesis of organoleptic analysis

Score
Products indices Granted

Maximum P1 + 3 % P2 + 5 % P3 + 7 %
The shape and volume of the product 4 3 4 4
The color and appearance of the shell 4 1 3 2
Degree of baking, condition and
6 6 6 6
appearance of the kernel
Kernels porosity and the pore structure 6 5 5 3
Flavour 4 4 4 4
Taste and acidity 6 4 5 4
Total score 30 23 27 23
Best score of 27 points was obtained from sample P1, compared with control sample
(PM). It is noteworthy that the points obtained indicate a product complies with all relevant.
2.3 Physico-chemical assessment of finished products

The obtained results on the assessment of quality indices of finished products are
shown in table 3.
416 MTFI-2012
Table 3. The influence of inulin addition on physico-chemical indices of bakery products

Bakery samples
Indices
P1 + 3 % P2 + 5 % P3 + 7 %
PM
Specific volume of bread, cm3 1920 1920 1850 1800
Volumetric efficiency, cm3 480,00 480,00 462,50 450,00
Bread humidity, % 41,8 42,1 42,4 41,8
Bread acidity, degrees 1,8 1,8 1,9 1,9
Bread porosity, % 76,30 77,32 73,67 72,12
Cooking losses, % 9,49 9,46 9,31 9,49
In terms of volume variation at baking, it was found that the addition of laboratory
inulin dough expands less volume than that with the addition of 5 and 7% fiber, this think
being attributed to faster form fixation and bread volume due to faster gelatinisation of
starch, as a result of higher amount of water in the dough with fibers. From the table we can
see, the most developed volume plays P1 sample with 3% added laboratory inulin and with
increasing amount of inulin is reduced bread volume. Experiences have shown that the
addition of inulin does not change essentially the acidity of the finished product. In all cases
there was a slight increase of this parameter compared with the control sample. In general,
the acidity determined values in all baking samples were within normal limits - 1.8 to 3.0
degrees for white bread [1, 2].
Addition of 3% laboratory inulin at sample P1 demonstrated a positive effect on
porosity of the finished product, its value being with 1.34% higher than in control sample.
However, in sample P1 was observed an uneven porosity, and pore walls were very thick
compared to other samples. Addition of 3% laboratory inulin in sample P1 has a beneficial
influence on the final product, we obtained higher values than the other samples.
Performing baking with added laboratory inulin, we obtained products presented in
Figure 1.
P1 P2 P3 P1 P2 P3
P1 P2 P3
Fig. 1. Samples P1, P2, P3 with the addition of 3, 5, and 7 % laboratory inulin to the weight of flour
MTFI-2012 417
Conclusions:
Performing baking bread samples, we found that the best sensory and physico-
chemical indices were obtained from the addition of 3% laboratory inulin by the control
sample. But notice that all samples with added inulin showed excellent sensory index:
intense skin coloration, uniform porosity core structure, taste and pleasant flavor compared
to the control sample.
Therefore, inulin must be widely used in functional products worldwide due to
health effects and special technological properties. Also, inulin is not only a low-calorie
food ingredientbut also a prophylactic medical product, with the role of dietary fiber. Inulin
is the ingredient of the future who encounters food industry needs today and is the prime
position among the updates that appear on the market of functional products.
Bibliografie:
1. Bantea-Zagareanu V, Lupaco A., Rotari E., Boetean O., Dodon A. Analize fizico-
chimice ale alimentelor: produse de panificaie i ambalaje. Chiinu UTM 2011, 92 p.
2. Bordei D., Burluc R.M. Tehnologia controlului calitii n industria de panificaie.
Editura Fundaiei Universitatea Dunrea de Jos, Galai 2003.
3. Carpita N. C., Kanabus J., and Housley T. L. Linkage structure of fructans and
fructan oligomers from Triticum aestivum and Festuca arundinacea leaves. J. Plant
Physiol., 1989, 134: 162168.
4. Pomeranz, Y., Shogren M., Fiber in breadmaking effects on functional properties.
Cereal Chem. 1977, 54: 25 - 41.
5. Segal, R., 2001. Un domeniu n plin efervescen: Alimentele pentru sntate.
Alimentele i sntatea la nceputul mileniului III, Ed. Academic, Galai, 139 -145.
6. Van Loo J., Coussement P., DeLeenheer L., Hoebregs H., Smits G., On the presence
of inulin and oligofructose as natural ingredients in the Western diet, CRC Crit. Rev. Food
Sci. Nutr., 1995, 525 - 552;
7. .., .. ,
. III -
, 2010.
8. .., . ., . ., , . .
. :
VII . -. .
. , 2009, . 226 - 227. ISBN 985-476-293-9;
9. http:/fst.sagepub.com;
10. http:/ www.enpromer2005.eq.ufrj.br;
11. http://www.jn.nutrition.org.
METHODS OF BLEACHING WALNUT JUGLANS REGIA L

*Macari A., Ciumac J., Reitca V.
*Macari A., artconm@mail.ru
Abstract: Experimental studies were conducted to test methods for bleaching nuts in shell. As
bleaching agents used were sodium hypochlorite and sodium bicarbonate, hydrogen peroxide and
sodium hipochlorit, hydrogen peroxide. It was found that the most effective bleaching agent is
hydrogen peroxide. It has been identified and applied analytical method for determining the degree of
white nuts in shell, namely the method of determining the degree of white wheat flour.
Key words: nuts in shell, bleaching agents, the degree of white.
Introduction
Nuts sector in Moldova has grown considerably since its formation in the early 90s.
From a non-commercial inherited from the Soviet period, it was transformed into a major
export sectors of the country - a success story in the economy of Moldova. Moldova is one
of the leading European and international market for exports of nuts, according to the
International Trade Centre in Geneva. Annually, Moldova exports around 9000 tonnes of
nuts, as this indicator only making way for the United States of America, Mexico and
China. The largest importers of Moldovan nuts are France, Turkey, Austria, Greece,
Germany.
It is now time to recognize and perceive the nuts as an industry in the context of a
larger global economy and identify constraints to be addressed to ensure permanent
competitive development. One of them is the quality and safety nuts. Considering that
Moldova exported annually amounts of nuts in shell one of the most important
requirements submitted by other European customers is appearance (color) of shell nuts
[1,2]. In HGO technical regulations 174/2009 are specified skin defects, affecting the
appearance, such as color change- color spots or uncharacteristic comprising 20% of the
shell surface and having a brown color, reddish brown, gray or another color, contrasting
with the rest of the shell net or the majority of shells in the lot, dirt, sticky soil that contains
more than 5% of the shell surface adhering husk comprising over 10% of the shell surface
husking - pronounced marks on the shell, resulting in operation of mechanically removing
the husk. Also, HGO technical regulations 174/2009 provides that intact nuts, with green
sheel peeled, are washed and whitened with solutions that ensures their quality.
But the problem is that industrial plantations have been planted in recent years have
not yet entered into fruit. Fruit trees that give us fruits the last 15 years are those that grow
through farmyards, along roads and protective strips. These trees are not cared at all.
Moreover, the pursuit of profit, the harvest is gathered before term, peel the inappropriate
conditions without being washed and bleached, dried forced, thereby diminishing the
quality. One of the most important technological operations that determine the appearance
of walnuts in shell and core quality is bleaching. Taking into account the above, the purpose
of the paperwork is research data for whitening methods of nuts in shell, and identification
of an analytical method for determining the degree of whiteness.
MTFI-2012 419

Experimental research were done on nuts in shell, crop 2011. Experimental samples
were kept at room temperature. Following indices were determined: taste and whiteness. As
bleaching agents were used hydrogen peroxide, sodium hypochlorite, sodium bicarbonate,
acetic acid.
Samples were immersed in solutions of bleach and maintained for 1-10 min., at
temperatures between 20-450C. Whiteness was determined by the Photocolorimeters
method of determining the grain flour color [3]. Photocolorimeters method is based on
determining reflectivity of the sample surface compared to a standard flour using filter
wavelength of 460 nm. Color is expressed in conventional units. For determinations nut
shells were finely chopped, similar to wheat flour.

There were tested three methods namely, bleaching with sodium hypochlorite and
sodium bicarbonate, hydrogen peroxide and sodium hipochlorit, hydrogen peroxide.
Treatment method with sodium hypochlorite and sodium bicarbonate is a classical
method. The experiment was performed at temperature t = 22 10C, for during 1-5 min.
After treatment nuts are whitened uniformly pale brown color, integral outer structure, but
the disadvantage of the method was observed chlorine odor and white spots on the surface
of nuts.
Better results were obtained by adding vinegar in bleach solution, chart1.
Chart 1. Image of nuts treated with sodium hypochlorite, sodium bicarbonate, acetic acid
Sample name Sample picture feature
blank Brown color, integral
structure.
Treatment with sodium Pale brown color, integral

hypochlorite, sodium bicarbonate aspect, white spots on the
surface

hypochlorite, sodium bicarbonate, aspect, white spots on the
acetic acid (0.5%) surface

hypochlorite, sodium bicarbonate, aspect, odor.
acetic acid (1%)
Hydrogen peroxide is a strong oxidant that has shown good bleaching activity. The
experiment was performed at temperature t = 22 10C, during 1-10 min., the concentration
of 35%. The results are presented in chart 2.
420 MTFI-2012
Chart 2. Image of nuts treated with hydrogen peroxide

Retention time in the bleach, min Sample picture whitened walnut feature
blank
Pale brown color
2
within 2 min., nuts evolving
insignificant appearance, but all
tests turn white uniform, with
pale brown color.
4
Nuts whitened uniformly pale
brown color, the outer structure
integral.
6
integral.
8
integral.
10
integral.
After treatment with hydrogen peroxide solution can conclude that hydrogen
peroxide had a good effect on the whitening process nuts in shell. Analyzing the results of
experiment was determined that optimal conditions 4 min at concentrations of 35%
hydrogen peroxide.
To improve the process of whitening walnut was applied subsequent treatment with
hydrogen peroxide and sodium hipochlorit. The results are presented in chart3.
MTFI-2012 421
Chart 3. Image of nuts treated with hydrogen peroxide and sodium hipochlorit
Treatment parameters Sample picture Sample description
NaClO (t =450C, concentration750 Light brown with dark tint
g Cl active, 30 s), H2O2 (t
=220C, concentration 35%, 1
min.)
NaClO (t =450C, concentration750 whitened walnut surface until light

g Cl active, 40 s) H2O2 (t brown.
=220C, concentration 35%, 1
min.)
NaClO (t =450C, concentration Light brown area with a shade

750 g Cl active, 50s), H2O2 (t sharper than the previous sample.
=220C, concentration 35%, 1 Chlorine odor persists.
min.)
NaClO (t=450C, concentration750 whitened sample, natural color.

g Cl active, 60s), Pungent odor of chlorine.
H2O2 (t =220C, concentration35%,
1 min.)
Bleaching process was successful, there was nuts discoloration to a clearer shade,
close to the natural color of walnut. Analyzing the results of experiment was determined
that optimal conditions are NaClO (t =450C, concentration 750 g Cl active, 40 s) and
H2O2 (t =220C, concentration 35%, 1 min.).
According to bleaching tested solutions can be distributed (arranged) in the
following sequence: sodium hypochlorite and sodium bicarbonate <hipochlorit hydrogen
peroxide and sodium <hydrogen peroxide.
Commercial aspect of nuts is the main criterion on which we focused in work time.
As an analytical index for assessing the degree of white was selected method used for
determining grain white flour. Obtained results on the whiteness of nuts are shown in figure
1.
Fig. 1. White high index values of walnuts in shell

422 MTFI-2012
Experimental data in fig. 1. perfectly correlated with organoleptic assessments

results presented in Table 1, 2, 3, which shows the possibility of applying the method of
assessing the degree of white flour and the nuts in shell quality assessment.
Conclusion
1. After effective action whitening preparations tested can be distributed (arranged) in the
following sequence: sodium hypochlorite and sodium bicarbonate <hipochlorit hydrogen
peroxide and sodium <hydrogen peroxide.
2. Has been identified and applied the method of determining the degree of white which is
used for evaluating the quality of flour. The results of treatment are: treatment with
hydrogen peroxide (-55,75 u.c.), treatment with hydrogen peroxide and sodium
hypochlorite (-71,0 u.c.), blank (-98,9 u.c.).
Bibliography
1. Reglementarea tehnic 174/2009 Fructe de culturi nucifere. Cerine de calitate i
comercializare. Monitorul Oficial Nr. 55-56, art Nr. 241, 2009.
2. Regulamentul nr. 175/2001/CE al Comisiei Comunitilor Europene de stabilire a
standardului de comercializare aplicabil nucilor comune n coaj. Jurnalul Oficial al
Comunitilor Europene JO L 26, 2001, p. 2430.
3. 26361-84. . . , 2007.
RESEARCHING ANTISEPTIC PROPERTIES OF SHUNGITE

WHEN PRODUCING RED BEET JUICE
*Melnyk Lyudmila, Tkachuk Nataliya, Melnyk Zinoviy
*Melnyk Oksana, oloore@gmail.com
Annotation: Researching antiseptic properties of natural adsorbent shungite with regard to harmful
microorganisms of red beet juice. Effective correlation between adsorbent and juice has been
established which allows high effect of purifying juice from bacteria, yeast, mold fungi.
Keywords: shungite, red beet juice, bacteria, yeasts. Mold fungi.
The problem of searching and developing the ways for decreasing harmful influence
of environmental pollution on human health is of global character. The products by foreign
firms often do not correspond to the advertised quality and is expensive. Therefore
developing domestic food products on the basis of domestic raw materials with high level
of safety is currently very important.
Because harmful production wastes get into soil, domestic raw materials, for
instance red beet, often contain harmful substances quantity of which exceeds the standard.
Polluted raw materials require additional purification. Unfortunately, the available methods
for brightening and purifying vegetable juices do not ensure the required level of juice
purification from harmful impurities. Thus it is essential to search for new efficient and
cheap ways of purifying red beet juice. For this purpose it appears reasonable to use the
adsorbent which is easily regenerated and utilized. Prospective adsorbent for purifying red
beet juice is natural carbon-bearing mineral shungite.
Because red beet juice contains a lot of sugars, it becomes a favorable environment
for different types of microorganisms, including pathogenic ones, to develop.
In liquid nourishing medium with large amount of hydrocarbons, microorganisms
occupy all volume of the product, and spores speed up their development and
multiplication.
Lactic acid bacteria, such as Bacilus Subtilis and Bacilus Cereus decompose carbons
to organic acids and transform them into carbon dioxide. In juice one can observe the
process of aerobic and anaerobic fermentation which results in deacidification of juice, its
deterioration and to the formation of resistant sediments.
Mold fungi such as Aspergilus Niger, Penicillum, Monilla, when getting into red
beet juice actively multiply; as the result of their activity carcinogenic substances
accumulate in the product, bringing not only juice spoilage but also negative effect on
human organism by causing toxic poisoning.
Yeasts such as Saccharomyces Cerevisia, Hanceniaspora, Candida also deteriorate
juice quality and cause different diseases.
Cells of various microorganisms actively multiply in invigorating environment,
forming colonies which can be seen with the naked eye.
Nowadays in order to disinfect juice from microorganisms pasteurization,
sterilization and expensive disinfecting agents are used.
424 MTFI-2012
Experimental part.
To increase ecological safety of red beet juice the authors have researched
adsorptive capacity of shungite with regard to various types pf microorganisms following
the methodology: freshly squeezed red beet juice has been heated to t 50600C and
mixed with shungite in the quantity 2.449.09 % mass., the obtained mixture has been
mixed during 2530 minutes and filtrated (temperature and duration of juice processing by
adsorbent had been established as reasonable parameters in preliminary research).
Determination of total microbial number of mesophilic aerobic, facu lt at ive
ana er o bic a nd a na er o bic micr o o r ganis ms in r ed beet ju ic e ha s bee n
per fo r med by seed ing pr o duct s , wit ho ut dilut io n in P et r i ( do uble) d is h,
w it h no ur is hing med iu m o f BE A (beef-extract agar) and stilled in thermostat for 3
days with constant temperature at 370C. The proportion of mold fungi and yeasts has been
determined by seeding in nourishing medium of WA (wort agar) and in Czapeks medium
in Petri (double) dish 0,1 cm3 of juice, diluted three times, and then by stilling it in
thermostat at t 28300C foe five days. Control sample of red beet juice, not processed by
adsorbent, has been stilled under the experiment conditions and then quantity of
microorganisms has been determined.
The effect of purification of juice from microorganisms has been calculated under
the formula:
100 1 2
,
1
whereas 1 and 2 quantity of microorganisms in juice, processed and not
processed by adsorbent.
The research results are presented in tables 14.
Table 1. Microbiological parameters of red beet juice before and after its processing by shungite with
concentration of 9.09% mass. (adsorbent : juice correlation 1:10) at temperature 600 with duration of
2530 minutes.
Juice sample
Control sample of Purification
Names of microorganisms processed with
juice effect, %
shungite
Mesophilic aerobic, facultative
anaerobic and anaerobic bacteria,
more than 50 14 71
colony-forming units (CFU) in 1
ml
Yeasts and their spores, CFU in 1
more than 45 9 80
ml
Mold fungi and their spores, CFU
5 2 60
in 1 ml
When analyzing data presented in table 1, one can see that shungite with
concentration of 9.09 % mass., effectively adsorbs all researched types pf microorganisms,
decreasing their initial proportion by 6080% .
When using lower (4.76%) concentration of shungite (table 2), the authors have
received good results of adsorbent antiseptic properties with regard to harmful
microorganisms from red beet juice. Purification effect differs insignificantly from the
previous results while the quantity of adsorbent is decreased twofold.
MTFI-2012 425
concentration of 4.76% . (adsorbent : juice correlation 1:20) at temperature 600 with duration of
2530 minutes.
Juice sample
juice effect, %
shungite
anaerobic and anaerobic
more than 50 16 68
bacteria, CFU in 1 ml
Yeasts and their spores, CFU in

more than 45 12 73
1 ml
Mold fungi and their spores,
5 2 60
CFU in 1 ml
2530 minutes.
Juice sample
juice effect, %
shungite
anaerobic and anaerobic bacteria, more than 50 25 50
CFU in 1 ml
Yeasts and their spores, CFU in 1
more than 45 23 50
ml
Mold fungi and their spores, CFU
5 2 60
in 1 ml
The results of experiments (table 3) shows that shungite with concentration of 3.25%
mass., purifies red beet juice from bacteria and yeasts by 50%, and from mold fungi by
60%, which is good marker of shungites adsorptive properties.
The next phase of the research has been to determine antiseptic properties of
shungite with concentration of 2.44% mass. Such experiments have been conducted and
their results are presented in table 4.
2530 minutes.
Juice sample
Control sample Purification
of juice effect, %
shungite
anaerobic and anaerobic bacteria, more than 50 38 24
CFU in 1 ml
Yeasts and their spores, CFU in 1 ml more than 45 32 28
Mold fungi and their spores, CFU in
5 3 40
1 ml
426 MTFI-2012
As one can see from the obtained results, shungite with concentration of 2.44%
mass. Adsorbs mold fungi better than bacteria and yeasts. Purification effect for mold fungi
constitutes 40%, for bacteria 24% and for yeasts -28%.
Mechanism of adsorption of harmful microorganisms, especially those which die at
higher temperatures, exceeding 600, can be explained by existence of uncompensated
changes in adsorbents pores and fullerenes capacity to form reaction centers; as the result
compounds with different types of chemical bond are formed.
It is likely that due to temperature (600) partial coagulation of microorganisms
protein takes place and because of this water net envelop changes and potential
disappears from a cell. Having lost their charge microorganisms interact with adsorbent due
to London-Van der Waals force.
Conclusions.
Using shungite for processing red beet juice increases juice safety parameters.
It has been established that effect from purification of red beet juice from harmful
microorganisms by shungite with concentrations of 9.09 and 4.76% mass. are practically
the same. Therefore it is reasonable to recommend adsorbent concentration of 4.76% mass.
for the purpose of practical usage in technology of producing not only red beet juice, but
food dyer from red beet juice which is produced by using preserving agents.
Efficient techynological parameters for processing red beet juice by shungite are
temperature of 600 and duration of 2530 minutes.
Literature.
1. Melnyk L. N. Adsorbcionnaja ochistka soka stolovoj svekly ot ionov tjazhelyh
metallov shungitom / Melnyk L.N., Story A.N., Sheiko T.V.// Sbornik nauchnyh
trudov Piwevaja nauka, tehnika i tehnologii - 2011 Tom 1, Plovdiv, - 2011, - S.
537-540.
2. Melnik L. Adsorption of ammonia nitrogen from water and of nitrate ions from
vegetable juices by shungite/ Melnik L., Sheiko T.// 4 International Conference on
Carbons for Energy Storage. Cesep 11, 25-29 september 2011j., - Vichi, 2011, -
.145.
3. Kovalevskij V. V. Shungitovye porody kristallogenez i nanotehnologii/ Vlalimir
Vladimirovich Kovalevskij// Mineralogija, petrologija i minerageneja dokembrijskih
kompleksov Karelii. Materialy jubilejnoj nauchnoj sessii. Petrozavodsk:
KarNCRAN., 2007 s.35-36, S. 335-339.
CHARACTERIZATION OF PUMPKIN SEEDS OIL EXTRACTED

WITH SUPERCRITICAL CO2
*Migalatiev Olga, Caragia Vavil, Botnari Olga, Jenac Ana, Soboleva Inessa
Practical Scientific Institute of Horticulture and Food Technology Chiinu, Moldov
*Migalatiev Olga, olgamigalatiev@yahoo.com
Abstract: Considering that the supercritical CO2 extraction is a new alternative technology which has
many advantages, it was studied the CO 2 extraction of Cucurbita pepo seeds.
The analyzed pumpkin seeds had high lipids content - 47.3%, making pumpkin seeds a potential
source of vegetable oil. The results showed that the sum of unsaturated fatty acids is 81.8%. The
beneficial effects of unsaturated fats on blood lipids and the impact of omega-3 polyunsaturated fats
are to prevent the cardiovascular deaths, arthritis and asthma. Because pumpkin seeds oil is rich in
both oleic and linoleic acids, it can be used as edible oil for cooking and salads or sauces.
Key words: supercritical CO2-extraction, pumpkin seeds, vegetable oil, fatty acids
Introduction
Currently, nutritionally speaking, there is a growing interest for seed lipids content
and composition of edible vegetable oils obtained from them. Pumpkin seeds are rich in
lipids (20-40%) as well as soybean, cottonseed or corn germ. Due to the high content in
fatty compounds, pumpkin seeds oil is an excellent source of energy (100 g of pumpkin
seeds has 547 calories). The benefits are expected from monounsaturated and
polyunsaturated fatty acids, which play an important role in modulating plasma cholesterol
and prevention of coronary heart disease risk.
CO2 extraction is a relatively new technology, based on extraction with supercritical
carbon dioxide. The efficiency of the extraction process depends on several parameters: the
degree of grinding of raw materials, raw material moisture content, temperature, pressure
and duration of the extraction process. [1]
A successful application of this method in order to obtain biologically active
compounds extracted with pumpkin seed oil would allow the optimal combinations and
qualities of these substances. It should be considered that such a method like CO 2-
extraction applied in commercial area would have significant benefits for the food,
pharmaceutical and cosmetic industries.
Since Moldova has favorable soil and climate conditions for growing pumpkins, and
annual production is increasing (from 32625 t in 2005 to 63412 t in 2010), and the quantity
of seeds produced increases, it is possible to obtain annually large quantities of pumpkin
seed CO2-extracts. [2]
Pumpkin seeds
Pumpkin seeds contain great concentrations of vitamins (vitamin E, K, -carotene,
B1, B2, B3, B5, B9), minerals (magnesium, manganese, iron, copper, phosphorus, zinc) and
phytosterols. They are an important source of protein, unsaturated fatty acids and fiber, but
they have a low quantity of carbohydrates. [3, 4, 5] Pumpkin seeds kernel contain a high
percentage of crude protein (39.22 2.46%) and oil (43.69 3.92%), which makes
pumpkin seeds a potential source of oil and vegetable protein. [6]
428 MTFI-2012
Often pumpkin seeds that remain after cooking are thrown with the pumpkin peel.
But even our ancestors knew that they are very good for health, so they dried and used them
as a medicine. [7]
Rich in vitamins and minerals, pumpkin seeds are both an ingredient and a healthy
and delicious snack. With a high content of protein, are perfect appetizers for regaining
energy. From seed it can prepare different powders, tinctures, infusions, poultices and
decoctions. The infusion and decoction of crushed seeds are used to improve digestion and
lactation. [7] The pumpkin seeds can be added to salad dressing in cereals with milk or
yogurt in cakes or in various types of food. [8] These are used to produce oil and bread.
The humidity of the pumpkin seeds is relatively small which represents an
advantage in terms of shelf life of seeds and for supercritical CO2-extraction.

To achieve the research it was used the local raw material pumpkin seeds Cucurbita
pepo, Bulgarian variety from the company CP "Agro-Grebleti" Grebleti village, Straseni,
Republic of Moldova. For research were used both whole pumpkin seeds and kernels. The
dried seeds were dehulled manually to remove the kernels, and then were mixed. The flours
were stored in the fridge at at 4 C.
It was determinate the lipid content in pumpkin seeds by Soxhlet method.
It was made the organoleptic characteristic of CO2-extracts of pumpkin seeds.
It was made the physicochemical characterization of CO2-extracts by the following
indicators: refractive index, specific gravity, iodine value, saponification value, free fatty
acid, acid value, peroxide value and fatty acid composition.

Determination of lipids content (Soxhlet method) in pumpkin seeds and
pumpkin seed meal obtained after CO2-extraction
The amount of lipid compounds was calculated according to the formula of Soxhlet
method. Thus, it was determined that the content of lipids in pumpkin seeds is around
36.72%. Since lipids are concentrated in the kernel and not in shell, in pumpkin seeds
kernel the lipid compounds are approximately 47.51%. It can be concluded that pumpkin
seeds are an important source of fatty substances because about half of substances that are
in the kernel of the seeds are lipids and the CO2-extraction of these will have a higher yield.
After the CO2-extraction, it was determined the lipid content by Soxhlet method in
the pumpkin seed meal and pumpkin seed kernels meal. Following calculations established
that the lipid content of pumpkin seed meal is 5.83% and the amount of fatty compounds
remaining in the meal is about 7.08%. Based on the data obtained, it can be concluded that
in CO2-extraction process the most lipids are involved with supercritical carbon dioxide and
in this way decreases the lipid content from 36.72% to 5.83% in pumpkin seeds and from
47.51% to 7.08% in pumpkin seeds kernel.
Organoleptic characteristic of CO2-extracts of pumpkin seeds

The lipids were extracted from pumpkin seeds (Cucurbita pepo) by supercritical
carbon dioxide and were obtained CO2-extracts in 2 different separators.
It was performed the organoleptic analysis of CO2-extracts from both separators, I
(fig. 1) and II (fig. 2).
MTFI-2012 429
Fig. 1. Pumpkin seed CO2-extract, I Separator Fig. 2. Pumpkin seed CO2-extract, II Separator
The specific characteristics of each sample: aspect and consistency, color, taste and
odor are included in Table 1.
Table 1. Organoleptic characteristic of CO2-extracts

Organoleptic Characteristics of pumpkin seed extracts
indices I Separator II Separator
Aspect and Transparent, the presence of Consisting of two well separated
consistency sediment. Slight opalescence and the phases: aqueous phase and the lipid
occurrence of greenish white flakes phase. Less transparent, presence of
when refrigerated at t = 4 C, which sediment. White flakes green
disappear at room temperature appearance when refrigerated at t = 4
during (over a) 2 hours. C, which disappear at room
temperature for 2 hours.
Color Dark amber yellow, slightly reddish Soluble phase - milky white.
tinted green. Liposoluble phase - yellow-brown
(amber) closed slightly reddish in
hue and reflections of green.
Taste and odor Characteristic type of pumpkin seed Without stranger odor and taste or
oil, odorless, taste and bitterness. bitterness
The CO2-extract of I Separator has a much lower water content 0.08% than the CO2-
extract of II Separator - 69.33%. It can be concluded that CO2-extract of I separator is a
lipid substance and it can be used as oil.
Also, according to the Technical Regulation "Uleiuri vegetale comestibile" for crude
oil the mass fraction of moisture and volatile matter is 0.20% maximum. So this confirms
that pumpkin seed CO2-extract of I Separator meets the standards established by technical
regulations.[9]
Physico-chemical characteristics of the pumpkin seed oil

As the extract of II Separator is not a homogeneous substance the physicochemical
properties were determined only at the extract of I Separator. The physicochemical
properties of pumpkin seed oil are presented in Table 2.
430 MTFI-2012
Table 2. Physico-chemical characteristics of the pumpkin seed oil

Physical and chemical indices Unit of measure Average value
Refractive index at 25C 1,4718
Specific gravity at 20C g/cm3 0,915
Iodine value g I2/ 100g oil 136,9 137,0
Saponification value mg KOH/g oil 176.9
The determination of refractive index was made according to GOST 5482-90. From
the data obtained it is noted that the refractive index is equal to 1.4718 for oil obtained by
CO2-extraction method, the amount that covers the range from 1.470 to 1.475 from the data
of the literature. [6]
The determination of specific gravity with the hydrometer was made according to
STAS 145-67. Following analyzes it was observed that the specific gravity of pumpkin
seed oil obtained by CO2-extraction is 0.915 g/cm3. According bibliographic study, the
specific gravity of pumpkin seed oil varies between 0.916 to 0.920 g/cm3, so the analyzed
oil is included in the given interval.
The saponification value in pumpkin seed oil was determined according to GOST
5478-90 and the iodine value was determined according to GOST 5475-69.
The analysis established that the calculated saponification value is equal to 176.9 mg
KOH/g of CO2-extracts. This index shows that the average molecular weight acids in
pumpkin seeds oil are high.
According to literature sources, the iodine value in pumpkin seeds oil varies between
116 and 133 g I2/100 g oil, but CO2-extracts had a highest value, approximately 137 g
I2/100 g oil, that reflecting a high degree of unsaturation. [6]
The free fatty acid and the acid value were determined according to GOST 5476-80.
The peroxide value in pumpkin seed oil was determined according to GOST 26593-
85.
In view to aver the stability of CO2-extract it was studied and compared the
evolution of the acid value and the peroxide value of it with the oil obtained by the Soxhlet
method extracted with hexane.
Evolution of the acid value
1,8
1,62
1,6
Acid value, mg NaOH/g
1,4
1,2 1,06 1,12
Pumpkin seeds oil - CO2-
1 extraction
1,02 1,04 1,08
0,8 Pumpkin seeds oil - CO2-
extraction Soxhlet method
0,6
0,4
0,2
0
0 0,5 1 1,5 2 2,5
Time, months
Fig. 3. Evolution of the acid value

MTFI-2012 431
Evolution of peroxide value
30
26,48
25
milimoli oxigen activ/kg
Peroxide value,
20
extraction
15
extraction Soxhlet method
10,92
10
5 5,13
5,06
1,92
1,07
0
0 0,5 1 1,5 2 2,5
Time, months
Fig. 4. Evolution of the peroxide value
In pumpkin seed oil extracted with supercritical carbon dioxide it was determined
that the oil acid value of pumpkin seed kernels obtained by CO2- extraction is low 1.02 mg
NaOH/g, and respectively the free fatty acid, which is directly proportional to it, has a low
value - 0.513% oleic acid. The CO2-extract was stored at 4 C, and the acid value increased
for one month to 1.04 mg NaOH/g and after two months reached 1.08 mg NaOH/g. It can
be said that, according to the acidity value, the degradation of oil occurs very slowly.
The acidity value of the pumpkin seed oil extracted with hexane by Soxhlet method
is also rather low - 1.06 mg NaOH/g but during the storage was observed a faster increase
trend of this indicator than in the case of the CO2-extract.
The analyzed oil has a very good acid value because their values are lower than the
norm for oils established technical regulation "Uleiuri vegetale comestibile" approved by
Government Decision No.434 of May 27, 2010. This Technical Regulation which lays
down minimum quality vegetable oils requires that for the unrefined oils the norm is 4.0 mg
NaOH/g.[9]
From the facts obtained it is observed that initially the peroxide value of pumpkin
seed oil obtained by CO2-extraction is 1.07 mmol active oxygen/kg, increasing to 1.92
mmol active oxygen/kg after the first month of storage in the refrigerator, and reaching 5.13
mmol active oxygen/kg at the end of the two month period.
Peroxide limit for oils established technical regulation "Uleiuri vegetale comestibile"
unrefined oils is 10.0 mmol active oxygen/kg. Analyzing the data obtained shows that
pumpkin seed oil extract by CO2-extraction is an index that includes the peroxide value in
the limits, and also this shows that CO2-extracts are stable. [9]
The pumpkin seed oil obtained by Soxhlet method extracted with hexane after a
month of storage has a peroxide value higher than the limit laid down in the technical
regulations, from 5.06 initially to 10.92 mmol active oxygen/kg. It shows a fast evolution
of the peroxide value, reaching 26,48 mmol active oxygen/kg in two months.
The determination of fatty acid composition of CO2-extract was made according to

GOST 30418-96. The results are presented in Table 3.
432 MTFI-2012
Table 3. Fatty acids composition of pumpkin seeds oil

No. Fatty acids Content in Content in pumpkin
CO2-extract, % seeds oil, GOST 30623-
98 [10]
1 (C14: 0) Myristic acid 0,1 -
2 (C16: 0) Palmitic acid 5.9 -12.0 15.50
3 (C18: 0) Stearic acid 2.64 3.0 to 6.0
4 (C18: 1) Oleic acid (-9) 40.11 24.0 to 47.0
5 (C18: 2) Linoleic acid (-6) 41.65 26.0 to 57.0
6 (C18: 3) -linolenic acid (-3) marks max. 9.0
7 Saturated fatty acids 18.24
8 Unsaturated fatty acids 81.76
9 Unsaturated/saturated fatty acids 4.48
10 C18:1/C18:2 0.96
As shown in table 3, even if the oleic and linoleic acid are in the limits of GOST
30623-98, the CO2-extract has a larger amount of palmitic acid, and a insignificant amount
of myristic acid which missing in GOST, and the -linolenic acid is found only in trace
amounts.
The amount of saturated fatty acids is 18.24% which its represented by the palmitic
acid 15.50%, stearic acid 2.64% and by the myristic acid 0.1%. The amount of unsaturated
fatty acids is 81.76% and consists of 40.11% oleic acid and 41.65% linoleic acid. The
linoleic acid is the major fatty acid followed by oleic, palmitic and stearic acid. The
presence of great quantities of essential linoleic acid suggests that pumpkin seed oil is
highly nutritious. Because pumpkin seed oil is rich in both oleic and linoleic acid, it can be
used as edible oil for cooking and salads or for making margarine. [11]
According GOST 30623-98, pumpkin seed oil is part of the category oils with mass
mostly linoleic acid of 26-82%. It can be confirmed that the analyzed CO2 pumpkin seed
extract belongs of this group of oils.
Fatty acid content in pumpkin seeds CO2-extract
18,24 %
41,65 %
Saturated Fatty Acids
Monounsaturated Fatty Acids
Polyunsaturated Fatty Acids
40,11 %
Fig. 5. Fatty acid content in pumpkin seeds CO2-extract
In fig.5 it observed that the amount of saturated acids is much smaller than the
unsaturated fatty acids, 18.24% versus 81.76%. According to the literature, it is
recommended that more than 66% of total lipids consumed daily, should come from
MTFI-2012 433
unsaturated fatty acids formed. So, the fact is that pumpkin oil is an important source of
unsaturated fatty acids that provide a healthy diet.
The total content of monounsaturated fatty acids is approximately 40.11% and
polyunsaturated fatty acid is approximately 41.65%.
Report unsaturated fatty acids/saturated (ratio of the amount of unsaturated fatty
acids to saturated fatty acids amount) has a low value - 4.48, which indicates that the shelf
life should be long.
Conclusions
1. The CO2-extract from I separator is a homogeneous liquid of fatty compounds that
meets the standards established by technical regulations.
2. Pumpkin seeds extract have an important content of polyunsaturated fatty acids,
including omega 6 and omega 9, which gives it therapeutic qualities.
3. The amount of unsaturated fatty acids (81.76%) is higher than that of saturated
fatty acids (18.24%), and among the basic fatty acids includes oleic, linoleic,
palmitic and stearic acid.
4. After two months of storage the storage CO2-extract of pumpkin seeds was quite
stable.
References
1. Milan, N., Sovil, J. Critical review of supercritical carbon dioxide extraction of
selected oil seeds apteff, 41, 1-203 (2010) UDC: 665.3:66.061 DOI:
10.2298/APT1041105S BIBLID: 1450-7188 (2010) 41, 105-120
2. www.faostat.fao.org
3. Brancucci, M., Bnziger, E. La courge a decouvrir. ISBN: 2-940306-125
4. Kamel, S.B., Deman, M.J., Blackman, B. Journal Food Technologie, Nutritional,
fatty acid and oil characteristics of different agricultural seeds. 17: 263-269, 1982
5. Lazos, E. Journal Food Science, Nutritional, fatty acid and oil characteristics of
pumpkin and melon seeds. 51: 1382-1383. 1986
6. Mohammed, A.A. Chemical Composition and Oil Characteristics of Pumpkin
(Cucurbita maxima) Seed Kernels, Food Sci. & Agric. Res. Center, King Saud
Univ., p. (5-18) Res. Bult., No. (129), 2004
7. Polease, J.M. La culture des courges, Edition Artemis, 2006, 104 p.
8. Pahud, Y., Tardy, M., Meldem, M. Courge, citrouille et potiron: Saveurs
gourmandes, Edition Cabedita, 2006, 86 p.
9. HG Nr. 434 din 27.05.2010 cu privire la aprobarea Reglementrii tehnice Uleiuri
vegetale comestibile, publicat la 04.06.2010 n Monitorul Oficial Nr. 87-90, art
Nr : 510
10. 30623-98 .

11. El-adawy, T.A., Taha, K.M. Characteristics and compositions of different seed oils
and flours. Food chemistry 74:47-54, 2001
EXTRACTION AND UTILIZATION OF EGG WHITE LYSOZYME

*Mija Nina, Silvia Rubov, Leon Bugan
*Mija Nina, ninamija@yahoo.com
Abstract: In the era of advanced molecular technologies a great importance have the utilization of
functional qualities of food ingredients. Lysozyme is one of the protein fractions of egg white that
possess enzymatic and antibacterial qualities well pronounced. Lysozyme preparation, obtained
experimentally was tested by turbidimetric method for estimating the antimicrobial qualities. Also,
were studied physico-chemical and spectral characteristics of lysozyme preparation, emphasized the
possibilities for their use in food preparation.
Keywords: egg white lysozyme, lysozyme preparation, antibacterial properties, turbidimetric
methods, spectral characteristics
Introduction
Egg white proteins make up the several fractions: ovoalbumin (69.7 %), conalbumin
(9.5 %), ovoglobulin (6.7 %), ovomucoid (12.7 %), ovomucin (1.9 %), lysozyme (3 %) and
avidin (0.05 %) [4.6].
Egg ovoalbumin and conalbumin are compounds with high biological value, easily
assimilated (up to 95%) and represents a valuable source of amino acids. Protein
ovoglobulin determines the ability of the egg white to formed foam, ovomucin stabilized
foam. Ovotransferin and lysozyme has antibacterial qualities. Lysozyme from egg white is
only enzyme with litic activities used as a commercial available food additive [2.4].
The first investigations on lysozyme were performed by Russian researcher P.N.
Lacencov in 1909. Lysozyme as ingredients of natural materials with pronounced
antimicrobial qualities was investigated by English microbiologist A. Fleming since 1921.
Today it is known that the food that contains significant amounts of lysozyme is the
egg white - 1.5 g/100g and in whey - 4 mg/100g. Other natural sources of lysozyme: human
blood serum - in the amount 0.002 to 0.02 mg/ml, tears - in trace amounts [6.7].
Lysozyme damage cellular wall of bacteria. It shows high activity against
mesophilic and thermophilic spore-forming Gram-pozitive bacteria, and can realize good
returns. The cellular wall of G-pozitive bacteria is composed of several layers (up to 25
layers of Peptidoglucanes). Cellular wall of Gram-negative bacteria can not be degraded by
lysozyme (cellular wall contains 10% Peptidoglucane), and the outer layer consists of
lipopolysaccharides. Due to the fact that the cellular wall of Gram-negative bacteria is more
complicated in structure and the composition, lysozyme is less effective against them.
In practice, antibacterial role of lysozyme is so significant that if in the milk is
absent lysozyme M (M-Milk) this fact is considered an insalubrious index of this product
[5,8].
MTFI-2012 435
Fig. 1. Primary structure of lysozyme (blue- Fig. 2. Ssecondary structure of lysozyme

amino acids, red disulfide links)
Being a protein, lysozyme has three levels of organization of its structure. Primary
structure of lysozyme is a polipeptide in which 129 amino acids are arranged in a linear
sequence to form a single polypeptide chain. In the composition of amino acids
predominate histidine, lysine, arginine. The eight cysteine residues are involved in the
formation of four disulfide links of the chain placed at different distances. Those amino
acids that are part of the active site binding of substrate apparently are masked (Fig. 1).
Spatial arrangement and secondary structure of the protein is in the form of five helical
regions (-helix standard) and 5 -sheet folding regions (Fig. 2). Tertiary structure of native
lysozyme in various physiological conditions, is a compact globular formation. Outside, on
the surface of the lysozyme molecule is a long cleft, where is located the active site
involved in binding to bacterial peptidoglucanes.
Methods of extracting of pure lysozyme is too costly, therefore are used several
variants of obtaining of lysozyme preparations [2,3,7].
Lysozyme from egg white is used as a food additive (E 1105) in cheese
manufacturing industry because it can affect sporulated bacteria of the genus Clostridium,
in particular Clostridium tirobuturicum It is used in cheese to prevent contamination
because it does not inhibit on starter and secondary cultures required for the fermentation
and ripening of the cheeses. Sunrise Clostridium tirobuturicum spores are resistant to
pasteurization, thay remaining active and metabolize lactic acid to butyric acid and CO 2.
Undesirable effects are bloating of cheeses, forming large irregular holes, breaking of
cheese [8].
Addition of lysozyme in milk is 2.5 g/100 l and about 90% of this amount is present
in manufactured cheeses. The preparations of lysozyme can substitute nitrates used as
preservatives in sausage. Addition of lysozyme in raw meat increases the validity time of
sausages. At concentrations of cooking salt greater than 1.2% lysozyme loses its activity.
The aim of this article was to investigate conditions for obtaining a preparation of
eggs white lysozime and estimate its properties.

The research was conducted for egg white obtained from hen eggs produced by hens
species Leghorn on poultry factory Valea Perjei, Taraclia. For each sample was used to
determine the average mix obtained from six egg whites from a homogeneous batch of
eggs. The white alkalinity was determined by titration with HCl 0.1N, used bromothymol
blue as indicator. The amount of proteins in filtrates was determined by treatment with sol.
CuSO4, 3.1 % and spectrometric estimation at = 440 nm.
Separation process of lysozyme protein fraction was performed in a manner
proposed by the authors [2], the design of the experiment is shown in Fig. 3. Spectral
characteristics of the lysozyme preparations were recorded in the range 190-1000 nm, using
for this the UV-VIS spectrometer, model Hach Lange DR 5000.
Antibacterial activity of obtained lysozyme preparation was tested by turbidimetric
method [8]. Bacterial suspension was prepared with addition of M.lyzodeicticus. Statistical
processing of the experimental data was performed with program Excel 06.

Extraction of the lysozyme preparation The treatment of egg white at t = 60 C
produced a slight foaming of the sample, the liquid becomes opaque. Foaming of the
sample is due to the initial denaturation of ovoalbumin and ovoglobulin, protein that are
unstable to thermal processing.
When sample was treated at 80 C there was a massive denaturation of most protein
fractions, accompanied by distortion of the structure of polypeptide chain and massive
hydration of protein molecule. Coagulum is massive as presence and looks as a strongly
hydrated colloid, is filtered with difficulty. Sample treated at 90 C of egg white has a
dense, compact consistency, free liquid is easily filterable.
Acidic environment favors the thermal separation of protein fractions. In all three
filtrates is contained lysozyme fraction. In the filtrate of albumen treated at 90 C is present
practically only lysozyme as the most stable egg white protein while filtrates obtained at 60
and 80 C are less pure, containing other protein fractions.
Treatment conditions and physico-chemical parameters of obtained lysozyme
preparations are given in Tab. 1
Estimation of antibacterial activity of lysozyme preparation Assessment of
antibacterial activity of lysozyme preparation is based on estimation the degree of lyses of
bacterial cell suspension and recording the effect of clearing of dense suspensions of a
susceptible bacteria. In the thermostat (at t = 37 2 C) was maintained the subjected
samples, prepared by mixing lysozyme preparation and bacterial suspension in a ratio of
1:1 (v / v). Bacterial suspension was prepared by adding in a pure saline water the culture
of bacteria M.lyzodeicticus up to 40% increased turbidity, measured at = 670 nm.
Tab. 1. Treatment conditions and physico-chemical parameters of lysozyme preparations

Amount of filtrate,
acid
Characteristics of lysozyme preparations

Tempe-
(pH=3.5), ml
Egg white, g
ttance T at
=440 nm )
rature of
(Transmi-
Dry
treat-ment Output, Protein, Acidity,
substan-
Clarity
Acetic
% % T
ces,%
ml
60 100 50 121 81 7.2 6.8 40 1

80 100 50 60 40 3.5 3.2 35 0.13
90 100 50 88 59 4.8 4.5 35 0.02
Evolutions of bacteria culture (development or inhibition) were studied for various

concentrations of lysozyme after 6 hours maintenance at temperature (Table 2).
MTFI-2012 437
Tab. 2. Optical parameters of samples after 6 hours of maintenance at temperature

Optical parameters of samples at Lysozyme concentration in the test medium, mg/ml
= 670 nm. 0 0,4 1,0 2,5 4,0
Transmittance T,% 42 47 60 38 30
Absorbance D 0,16 0,25 0,22 0,43 0,52
Clarifying effect is more pronounced as the concentration of lysozyme above 2.0 to

2.5 mg/ml substrate (Fig.4.). Additional studies are needed to verify optimum conditions
for expression that lysozyme have antibacterial qualities (addition of salts, pH of the
environment, treatment with ray etc.).
70
60
Transmittance T, %
50
40
30
20
10
0
0 1 2 3 4 5
Lysozyme concentration, mg/ml
Fig. 3. Effect of reducing turbidity by addition to bacteria the lysozyme preparation
Spectral characteristics of the lysozyme preparation To determine the status of spatial

configuration and composition complexity of lysozyme preparation were recorded the
absorption spectrum. According to this, the observed spectrum have a maximum of
absorbance 2.63 (a.u.) at 240 nm for all three samples, processed respectively at 60, 80, 90
C, typical for lysozyme, which is present in all protein fractions combinations.
3
2,5
2
Absorbance
1,5
0,5 a
0
200 300 400 500 600 700 800 900
Wavelength, nm
2,5
2
Absorbance
1,5
1
b
0,5
0
200 300 400 500 600 700 800 900
Wavelength, nm
3,5
2,5
Absorbance
1,5
1 c
0,5
0
200 300 400 500 600 700 800 900
Wavelength, nm
Fig. 4 Absorbance profile of lysozyme preparation: a - treated at 60 C; b at 90 C; c at 90C.
The Figure 4.a shows a reduced optical activity of protein fractions of the filtrates,
because functional groups of protein molecules are located inside the molecule quite
compact. Absorbance profile of spectrum In Figure 4.b indicates that the filtrate contains a
mixture of protein fractions, strongly hydrated, what can induce different absorption peaks.
Molecular and ion oscillations are maximum in this case. In Figure 4.c the amount of mixed
protein substances is relatively low, the preparation of lysozyme is pure.
MTFI-2012 439
Thus, it is well to know more methods of obtaining and purification of lysozime

preparation.
Conclusions
1. Being a protein resistance to temperature lysozime can be separated from other
fractions of egg white proteins by heat treatment in the range 80-95 C.
2. Optimal concentration of lysozyme, which inhibits bacterial growth, in the medium
typical for milk products must exceed 2.0 - 2.5 mg / ml.
3. The absorbance spectrum of the lysozyme preparation have a maximum of absorbance
at 240 nm, and minimum of absorbance - at 205 nm.
References
1. ISO/TS27105IDF/RM 216:2009 (ISO TC 34/SC) Milk and milk products.
Determination of hens egg white lysozyme content by HPLC. Geneva, 2009.
2. Yu-Kaung Chang. Method development for direct recovery of lyzozime. In:
Biochemistry Eng. J, 2006, V.30, p .63-75.
3. B.Kerkaert, F.Mestdagh. Detection of hens egg white lysozime in food: Comparison
between a sensitive HPLC and commercial ELISA method. In: Food Chemistry, 2010,
V. 120, p. 580-584.
4. Y.Mine. Recent advanced in the understanding of egg white protein functionality. In:
Trends in Food Science &Technology, 1995, July, V. 6, p. 225-232.
5. M.L.Vidal, J. Gautron. Development of an ELISA for quantifying lysozime in hen egg
white. In: J.Agric. Food Chem., 2005. V.53.p. 2379-2385.
6. E.indilar. Expertiza sanitar-veterinar a alimentelor de origine animal Ch. Tipigrafia
Central, 1996.- 325 p.
7. .., .. . .
., 1999.- c. 114.
8. .. .M.:A, 1985.-. 152.
Authors List:
Alexe P., 187, I; 340, II Cropotova J., 306, 310 II
Angelov K., 16, I Cuciuc T., 60, I
Angelova S., 212, II Damian C., 316, 402, II
Antropova L., 21, I; 206, II Damianova S., 322, II
Aret V., 239, II Datkov V., 21, I; 206, II
Avramiuc M., 316, II Dekanskiy V., 199, I
Baeva M., 212, 218 II Demin M., 88, I
Balan G., 224, 288, 355 II Denkova R., 328, 334, II
Balan V., 224, II Denkova Z., 328, 334, II
Balanu A., 230, 233 II Deseatnicova O., 265, 362, II
Blan I., 27, 37 I Dicusar G., 83, I
Balev D., 190, I Didenko M. 150, I
Bantea-Zagareanu V., 37, 171, I; 413, II Dima C., 340, II
Barba A., 354, II Dima F., 341, 349, 377, II
Baychenko A., 239, II Dima S., 340, II
Baychenko L., 239, II Dimbareva D., 328, 334, II
Bekyarov G., 393, II Dinica R., 377, II
Bencheva S., 117, I Dodon A., 54, 195, I; 413, II
Bernic M., 27, 31, 37, 103, 107, 171, 195 I Dumitra P., 60, I
Biletsky E., 40, I Dupouy E., 262, II
Brc A., 242, II Ergezen M., 322, II
Boaghe E., 362, 413, II Filimon V., 187, I
Bodrov V., 199, I Florea T., 144, I
Boetean O., 83, I; 251, II Gaceu L., 242, II
Boitean A., 274, 278 II Ganea G., 66, I
Bologa M., 45, 60 I Gaponyuk I., 71, 77, I
Borovkov S., 150, I Garnai M. C., 341, 349, 377, II
Botnari O., 427, 408, II Ghendov-Moanu A., 83,I; 251, II
Broovan R., 66, I Gitin L., 187, I; 340, II
Buleandra A., 31, 71, 107 I Gladkaya A., 21, I; 206, II
Bulgaru V, 256, 262, II Gogova T., 212, 218, II
Capcanari T., 265, II Goranova Z., 218, II
Crc G. 144, I Gorin A., 88, I
Caragia V., 271, 388, 408, 427 II Gorincioi E., 354, II
CartofeanuV., 99, I Gospodinov D., 93,I
Chichina M., 408, II Graur I., 224, 355, II
Chirsanova A., 274, 278 II Grosu C., 362, II
Chochkov R., 283, II Gutium O., 366, 370 II
Ciobanu E., 27, 31, 37, 103, I Guu M., 27, I
Ciokirlan ., 271, II Hadgijski W., 93, 123, I
Cirnu C. L., 288, II Hadjikinova M., 190, I
Ciumac J., 418, II Hrecanu C. E., 402, II
Codin G. G., 296, II Iordchescu G., 372, II
Cohanovscaia S., 230, 302 II Istrati D., 341, 349, 377, II
Condrashova I., 310 II Ivanov L., 99, 103, I
Copceanu S., 233, II Ivanova S., 382, II
Cociug L., 262, II Ivashenko N., 107, I
MTFI-2012 441
Jdanov I., 154, I Pisarenco V., 99, I

Jenac A., 388, II Podogova M., 271, II
Kakalova M., 393, II Popel S., 306, 310, II
Kalarash A., 160, I Poperechnyj A., 150, 154, 160, I
Karadzhov G., 283, II Popova N., 199, I
Kamburov M., 117, I Popovici C., 265, II
Karnauk V., 112, I Potapov V., 164, I
Kochetov V., 168, I Praisler M., 372, II
Kornijchuk V., 160, I Pricop E., 129,I
Krastev L., 382, II Prokopov T., 190, I
Kulev M., 115, I Radionenko V., 168, I
Kuleva L., 115, I Rducan M., 195, I
Lascu C., 398, II Reitca V., 274, 362, 418, II
Lasheva V., 117, I Rotari E., 54, 171, I; 413, II
Lazarenko T., 400, II apovalenco O., 27, 31, I
Leahu A., 316, 402, II Sarandi T., 408, II
Leon B., 434, II Schrempf B., 175, I
Linda L., 408, II Scutaru A., 233, II
Litovchenko I., 123,I Semeniuk D., 40, I
Luchian M., 123, I Shapovalenko O., 77, I
Lungu C., 129, I Shemyakova T., 60, I
Lupaco A., 31, 54, 115, 135, 141, 171, Shevchenko S., 164, I
195, I; 413, II Shulyga A. 154, I
Macari A., 418, II Silvia R., 434, II
Malejic I., 199, I Simac V., 271, II
Mank V., 400, II Sliusarenco V., 179, I
Marusic C., 37, I Soboleva I., 388, II
Melenciuc M., 135, 141, I Stanciu C., 144, 184, I
Melnyk L., 423, II Stefanov S., 93, 123, I
Melnyk Z., 423, II Stoev D., 190, I
Merdzhanov P., 322, II Stoica M., 187, I
Michailov I., 16, 123, I Stoicev P., 115, 135, 141, I
Migalatiev O., 388, 427, II Stoyanova ., 322, II
Mija N., 434, II Sturza R., 265, 354, II
Milkova-Tomova I., 212, 218, 382, II Taneva D., 190, I
Mironeasa C., 296, II rn R., 83, I; 251, II
Mironeasa S., 296, II Tasheva S., 322, II
Misyura T., 199, I islinscaia N., 54, 195, I
Nechita P., 144, 184, I Tkachuk N., 423, II
Nicolaeva D., 271, II Topal P., 135, I
Oroian M., 402, II Vicerova L., 408, II
Oroian M.-A., 316, II Vizireanu C., 341, II
Paladi D., 242, 362, II Vizireanu C., 349, 377, II
Panchev I., 218, II Vrabie E., 45, I
Parshacova L., 310, II Zaporozhets Y., 199, I
Petrenko E., 164, I Zavialov V., 199, I
Pisarenco M., 99, I

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Materialele Conferinței Vol. I

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TECHNICAL UNIVERSITY OF MOLDOVA

Ministry of Education of the Republic of MOLDOVA

1-3 November, 2012

Descrierea CIP a Camerei Naionale a Crii

PROCEEDINGS of the International Conference MODERN

INTERNATIONAL SCIENTIFIC COMMITTEE

BALAN Evghenii, univ. prof.,dr.

1. Modern Processes and Equipment in the Food Industry

3. Chemistry and Microbiology of Food

4. Economics and Management in the Food Industry

21. Lasheva V., amburov M., Bencheva S. Use of chitosan in the

Company Condiviv-Impex was founded in 1998. The

TOP PRODUCT SRL

Nivalli - the first brand of sausages and deli meats

Compounding feature - is the use of chilled premium from Moldovan suppliers,

Moldovan market TM Nivalli appeared in February 2011 and presented a rich

TM Nivalli released many new products, which have no analogues in the

TM Nivalli has a well-developed distribution network throughout the territory of

Modern Processes and Equipment in the Food

INVESTIGATION ON THE INFLUENCE OF THE TEMPERATURE

University for Food Technologies Plovdiv, Bulgaria

*Angelov Kalojan, kaloangelov@gmail.com

In recent decades, bottles made from PET (Polyethylene terephthalate) found

Dimensions of the PET- Temperature

Fig. 1. Compressive strength of a 0,5 liters PET-bottle as a function of the temperature.

Fig. 2. Compressive strength of a 1 liter PET-bottle as a function of the temperature.

Fig. 3. Compressive strength of a 2 liters PET-bottle as a function of the temperature.

Works of Ruse University "Angel Kanchev", Chemical technology, biotechnology and

RESEARCH OF THE PROCESS OF POTATO WASHING BY

National University of Economics and Trade Donetsk, Ukraine

*Gladkaya Alla, gladkaya_alla@mail.ru

Abstract: Information on the effects of vibration, as an effective means of mechanical action on

where: m mass of tubers;

the normal reaction N of pressure on the plane of the tubers;

gi sin i ti 1,i ti ,i 1 i ( i abi ) (4)

which have solutions:

where: Vc the average velocity of tubers motion on the vibrating surface;

THE STUDY OF THE PREMIX DOSING IN THE FORTIFICATION

*Blan Iurie, iuriecereale@gmail.com

Characteristic properties of mixtures of powders, especially those that affect the

Materials and methods

Manufacturing process characteristics of flour fortified in mill:

Snail Weight of collected preliminary Dosing flow of

Following research it was found, if that changes the physical characteristics of

INTERNAL HEAT SOURCE PULSED SUPPLY FOR OIL CROPS

*Ciobanu Eugeniu, 4eugeniu.ciobanu@gmail.com

Materials and methods

The mathematical model developed to determine the optimal parameters for

Results and discussions

Maintaining maximum values of temperature gradient throughout the drying process

Boundary conditions for this case are as follows:

INFLUENCE OF MIXERS PARAMETERS ON DOUGH KNEADING

Tehnical University of Moldova Chiinu, Moldova

*Ciobanu Eugeniu, 4eugeniu.ciobanu@gmail.com

Results and discussions

To remove this drawback we propose a mixer with a construction which provides

METHOD OF DETERMINING OF DISSIPATION ENERGY

*Biletsky E., Semeniuk D., xtei @student.ru, htt_hduht@mail.ru

Fig. Partitioning rectangular channel into subregions

rectangular longitudinal flow in S y and S x (3)

flat longitudinal flow

Final result for E value is as follows:

flat longitudinal-transverse flow

rectangular longitudinal flow