INFLUENCE OF TEMPERATURE UPON ETHANOL YIELD OF NO-COOKING MASH by vivi07

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									INFLUENCE OF TEMPERATURE UPON ETHANOL YIELD OF NO-COOKING MASH FERMENTATION
Sonia Gutt, Alina Psibilschi, Eufrozina Niga
„ tefan cel Mare ” University of Suceava, Faculty of Food Engineering, Str. Universitatii, no. 13, 720229, Suceava, Romania,, e-mail: gutts@usv.ro

Abstract: In the case of no-cooking mash there is a dangerous process of contamination and of undesirable fermentations. The fermentations of heated mashes are studied both the yield of bioethanol and the composition in alcohol of the mixture. Analyze of fermentation curves shows that the highest yield in bio-ethanol and an important economy of energy are obtained at 520C. Gaschromatograms show that the secondary products are in normal limits and the images from the microscope shows an extremely reduce lactic bacterial presence. Key words: un-cooking slurry, fermentation curves, bioethanol, Gas-chromatograms

PREVENTION OF THE ANTHROPOGENIC POLLUTION OF NATURAL WATER IN THE NEAR-BORDER REGIONS
YaremaTevtul1, Sonia Gutt2
“Yurii Fedkovich “Chernivtsi National University1, Kotsiubinsky St., 2, Chernivtsi 58012, Ukraine. E-mail: yatevtul@chnu.cv.ua „ tefan cel Mare ” University of Suceava, Faculty of Food Engineering, Str. Universitatii, no. 13, 720229, Suceava, Romania,, e-mail: gutts@usv.ro

Abstract: Various methods of prevention of the natural water pollution have been reviewed. Some results related to development of the ecologically safe technologies for the metals and alloys surface treatment have also been reported. Original equipment for the ecologically safe technological processes is described. It is shown how to carry out various resource saving processes of chemical and electrochemical treatment of metals and dielectrics. Keywords: water pollution, ecologically safe technologies, electrochemical treatment.

THE CONTENT OF OCHRATOXIN A IN MOLDAVIAN WINE PRODUCTS
Boris G in , Rodica Sturza, Violeta Bejan, Constantin Bodean
Technical University of Moldova,168 Stefan cel Mare bldv., Chisinau, MD 2004, Republic of Moldova, E-mail: sturzar@yahoo.com

Abstract: The basic objective of this work is studying mycotoxins if in a special the ochratoxin A in grapes, grape juice, and wine. This is an analysis of their origin, the conditions of contamination and ways decontamination, toxiconogenes mushrooms, toxicity, world and european regulations. It was estimated the methods of detection of mycotoxins in wine products. It has examined the contents of ochratoxin in the moldavian juice/wine from different varietals at different stages of winemaking and obtained by different proceeds winemaking. Keywords: micotoxin, ochratoxine A, wine, grape juice.

EFFECT OF NATURALE EXTRACTS OF PLANTS ON THE OXIDATIVE STABILITY OF IODINE-FORTIFIED SUNFLOWER OIL
Cristina Popovici, Olga Deseatnicov, Rodica Sturza
Technical University of Moldova, 168 Stefan cel Mare bldv., Chisinau, MD 2004, Republic of Moldova E-mail: cristina_popovici@mail.md

Abstract:The task of obtaining oils with heightened antioxidative properties by incorporating natural antioxidative spice plant components into the receipt composition has been solved in order to decrease the intensity of possible oxidative reactions and increase the shelf life of iodinefortified sunflower oil. It has been shown that natural antioxidants exert an effective influence on the stabilization of the investigated oils; i.e., the intensity of accumulation of primary and secondary oil oxidation products is inhibited. Keywords: lipids oxidation, primary and secondary oil oxidation products, sun flower oil, antioxidants,.extracts of plants, food fortification, iodine.

NEUES SPEKTROMETRISCHES VERFAHREN UND EINRICHTUNG ZUR IN SITU WEIN- UND BIER ANALYSE
Georg Gutt1, Sonia Gutt1, Rodica Sturza2
1

tefan cel Mare” University of Suceava, Faculty of Food Engineering, Str. Universitatii, no. 13, 720229, Suceava, Romania,, e-mail: g.gutt@usv.ro 2 Technical University of Moldova,168 Stefan cel Mare bldv., Chisinau, MD 2004, Republic of Moldova, e-mail: sturzar@yahoo.com

Abstract: Wine and beer are two alcoholic drinks which are under narrow food settlements regarding the purity and falsification. In the paper is presented a spectrometric proceeding and the proper equipments, developed in the instrumental analysis laboratory of Faculty of Food Engineering from Suceava. Using this equipment and proceeding became possible a quickly analyze in situ and on-line on atomic and molecular species concentration and composition from these two alcoholic drinks. Keywords: wine, beer, spectrometric, atomic, molecular, species

THE CHEMICAL PLANTS WASTEWATER UTILIZATION AS A SOURCE FOR THE WATER-COAL FUEL PRODUCTION
Sergey Boruk and Igor Winkler*
Chernivtsi National University, Kotsiubinsky St., 2, Chernivtsi, 58012, Ukraine, E-mail: igorw@ukrpost.ua *- corresponding author

Abstract: An influence of components of the chemical coke refinery wastewater on properties of the highly concentrated water-coal suspensions (HCWCS) (also produced from the coke refinery solid wastes) has been investigated. It has been shown that this wastewater can be used in production of HCWCS – a new ecologically safe fuel for the thermal electric powerplant boilers.
Almost any wastewater with organic substances contamination (including food industry wastewater) can be used as a dispersion media for obtaining of HCWCS. Keywords: coke refinery wastewater, highly concentrated water-coal suspensions, organic substances contamination.

OVENS AND HEAT TRANSFER - review
C. E. Walker, 1 J. Xue2
1

Kansas State University, Department of Grain Science & Industry, Manhattan, KS 66506-2201, USA. 2 Agriculture Canada, Food Research Program, Guelph, Ontario N1G 5C9,CA. e-mail: chuckw@ksu.edu

Abstract: The Department of Grain Science and Industry at Kansas State University, Manhattan, KS, USA, is unique. We offer BS, MS, & PhD degrees in the Science, Technology, & Management of Flour Milling, Feed Milling, and Baking as well as conducting teaching and research in basic Cereal Science. We are involved in post-harvest technology, including grain storage and processing. We take the grains from the farm gate to the consumer’s shelves. My paper review is about one aspect of the work that my group has been engaged in at various times for the past 20 years: baking ovens and heat transfer. Many other scientists and engineers have contributed to this field as well. However, my intent is to tell you about some of our work, not to provide a comprehensive review of the field, which would take far more time & space than I have available today. Hence, most of the research information which I present is from my laboratory and was performed by my students. Key words: baking ovens, heat transfer, thermal radiation, humidity, cakes

CASE STUDY CONCERNING THE HEAVY METALS PHYTO-EXTRACTION FROM THREE DIFFERENT SOIL TYPES BY SPECIES FROM ASTERACEAE FAMILY

Monica Butnariu1, Veronica S
1

eanu1, Marinel Nicolae Horablaga1

University of Agricultural Sciences and Veterinary Medicine of Banat, Calea Aradului, no. 119, 300645 Timisoara, Romania

Abstract: The purpose of this work is evidencing the phyto-extraction of heavy metals from soil potential with the help of some species from Asteraceae family. This study is determining the physic-chemical characteristics for three soil types and some features of plant chemical composition. These soils are characterised by increased contents in copper, nickel, chrome and lead, and after the analyses realised with the help of a CONTRAA 300 atomic absorption apparatus, produced by Analytikjena. We can notice that the plant species from Asteraceae family have extracted these metals from soil in quantities that are over the normal limits from plants and they haven’t shown visible toxicity signs. Key words: phyto-extraction, soil, plant, heavy metals, Asteraceae family.

A STUDY ON THE PROPERTIES OF REACTIONS WITH SOLID PHASE PARTICIPATIONS
Cristina Damian
tefan cel Mare” University of Suceava, Faculty of Food Engineering, Universit ii 13, 720225, Suceava, ROMÂNIA

Abstract: The main aim of this paper is a general presentation of the properties of reactions with solid phase participation. There have been presented some a general classifications of these reactions and the methods for their analysis used in some investigations (thermogravimetry, derivative thermogravimetry and differential thermal analysis). Keywords: thermal methods, nucleation, thermogravimetry, differential thermal analysis.

ULTRASOUND INTERACTIONS WITH BIOLOGICAL FLUIDS
Alina Rogojanu, Mihaela Dulcescu, Dana-Ortansa Dorohoi
Faculty of Physics, “Al. I. Cuza” University, 11 Carol I Blvd., Ia i –RO-700056, Romania

Abstract: The ultrasound interactions with biological fluids are analyzed by the liquid compressibility coefficient and by the absorption coefficient of the mechanical waves in the process of their propagation through hemoglobin solutions of different concentrations. Keywords: ultrasound interactions, absorption coefficient, hemoglobin solutions.

SYNTHESIS AND ANALYSIS OF Al-BASED NANOPOWDERS
C. Mihoc1,2, E. Burkel1
2

Institute of Physics, University of Rostock, August-Bebel-Str. 55, D – 18055 Rostock, Germany Faculty of Food Enginnering, Stefan cel Mare University of Suceava, Universitatii 13, 720225 Suceava, Romania

1

Abstract: In this paper the synthesis and phase formation of high-energy ball-milled Al-Cu-Fe alloy powders has been studied. The chemical homogeneity and microstructure of the powders were investigated using scanning electron microscopy (SEM/EDX). The sequences of solid-state phase transformation were examined by in situ high-temperature synchrotron radiation diffraction (HTXRD) at HASYLAB/DESY.

Keywords: Quasicrystals; Al-based alloys; Powder metallurgy; Mechanical alloying

STUDIES CONCERNING CORRELATION BETWEEN RAW MILK’S TECHNOLOGICAL INDICATORS AND MILK ACID PRODUCTS’ PHYSICALCHEMICAL PARAMETERS
1

Adriana Dabija, 2Abdelkrim Azzouz

2

University of Bacau, Marasesti Street, 157, Bacau, Romania Professeur associé, Département de Chimie, Université du Québec à Montréal

1

Abstract: It is known that milk and milk products contains, with very few exceptions, all necessary elements for organisms maintaining and development, with remarkable morphogenetic and energetic effects. They are fundamental in small children’s feeding and are also indicated to people of all ages, especially pregnant women. Lactic fermentation using lactobacillus and biphydus strains determine nutritional properties’ increasing, and also facilitate digestion and regulate intestinal functions. There are numerous favorable consequences for human health and they have been shown through selected lactic bacteria species’ fermentation, even though these aspects have already been revealed in literature. This study follows raw milk and milk products from some milk plants in the county BACAU between the years 2006-2008, from the viewpoint of the technological parameters of milk and the influence on milk acid products quality. The samples were analyzed both by classic methods for determining: fat, protein, dry substance, dry non-fat substance, density, acidity and by LACTOSCOPE- FTIR method. We also have tried to find some statistic correlations between major physical-chemical indicators in the idea to define a sort of recipe for the better technological destination of one sort of milk, for a better exploitation of its characteristic parameters. Keywords: fermented milk products, physical-chemical indicators, sensory aspects

ASPECTS CONCERNING NATRIUM NITRITE INFLUENCE ON MEAT PREPARATS TECHNOLOGICAL PROPERTIES AND SHELFLIFE
*Iuliana Sion, *Adriana Dabija, **Abdelkrim Azzouz
*University of Bacau, Marasesti Street, 157, Bacau, Romania **Professeur associé, Département de Chimie, Université du Québec à Montréal

Abstract: This study subscribes together many others on this theme, so modern and actual, that are preserving the foods inocuity in a tight correlation with the best storage life and also with food safety maintaining. Consumers increasingly want to be assured that there are no harmful chemicals in their food. Food safety control systems used in the European Union in the public and private sectors depend heavily on conventional microbiological testing based on sample sizes and methods. A more focused application of risk analysis to new processes in food production would help to avoid unnecessary food scares in the future. In this paper we’ve tried to present few aspects about using various types of antioxidants and preservative substances, for example sodium nitrite, and their effect concerning physical-chemical and microbiological characterisation of some meat preparats, on the Bacau county market, starting with meat-raw material- characteristics and, not in the last time considering the parameters of technological processes, depend on assortment of meat preparats (that are followed in the experiments). Keywords: quality preserving, sodium nitrite, meat preparats

RESEARCHES CONCERNING INFLUENCE OF MALT ENZYMES ON WORT AND BEER QUALITY
1

Iuliana Sion, 1Adriana Dabija, 2Abdelkrim Azzouz,

2

University of Bacau, Marasesti Street, 157, Bacau, Romania Professeur associé, Département de Chimie, Université du Québec à Montréal

1

Abstract: There are generally tendencies from economic reasons with other cereals, even ungerminated cereals. But this leads to many difficulties through some technological phases in malting and brewing process concerning a constant and continous quality of malt, wort and beer .In this study we have tried to suggest a optimal evaluation of barley, as raw material in beer industry, besides his technological parameters, depending on assortment, climate and sole conditions, chemical composition, water sensibility and establishing optimal diagram of temperature and time for malting, also for brewing. Keywords: barley, wort, amylases, proteases

THE CORELATION BETWEEN QUALITY OF BREAD AND EXOGENUOUS ADDITION OF DIFFERENT TYPES OF -AMYLASES
Gabriela Pop1, David Krishok2
1”

tefan cel Mare” University of Suceava, Faculty of Food Engineering, Str. Universitatii, no. 13, 720229, Suceava, Romania,, e-mail: gabipop@usv.ro 2 Kansas State University, Department of Grain Science & Industry, Manhattan, KS 66506-2201, USA.

Abstract: A normal flour, milled from sound wheat, contains significant amounts of –amylase but a little or no -amylase. –amylase can produce some maltose to aid fermentation without the presence of -amylase, but the amount produced is relatively small, so -amylase must be added to sound flour from an outside source. Malted barley has traditionally served as the primary source of -amylase, when the bread formulas were quite lean and contained relatively little sugar. Today, the primary reason for adding amylases to baked products is to improve the processing conditions as well as the overall quality of the baked product. Although barley malt is still used, supplementation with fungal and, to a lesser degree, bacterial amylases has become more common. The different sources of amylase activity are not equivalent since the amylase enzymes produced from these sources have different properties. While most amylase operate best under relatively acidic conditions (pH 5.0-6.5), the temperatures ranges over which they are able to operate are quite different. Our objectives were to study the effects of -amylase addition on dough and bread attributes and to relate these performance differences to amylolytic mechanisms and to differences between types of amylolytic sources (malt, fungal and bacterial). Also the experiments wanted to see if we could obtain a significant increasing in the area of shelf life extension. Key words: -amylase, –amylase, bread, starch, hydrolysis, flour, malt, fungal, bacterial

KINETICS OF ISOPROTURON AND MONURON DEGRADATION BY THE UV/H2O2 PROCESS
Maria Bobu1, Ilie Siminiceanu2, Elsa Lundanes3
1 2

University of Suceava, Faculty of Food Engineering, 13 Universit ii Street, 720224, Suceava, Romania Technical University of Iasi, Faculty of Chemical Engineering and Environmental Protection, 71, Bd. D. Mangeron, 700050, Iasi, Romania 3 Department of Chemistry, University of Oslo, P.O. Box 1033, Blindern, N-0315, Oslo, Norway

Abstract: Both isoproturon and monuron are selective phenyl urea herbicides used in large quantities and recently detected as pollutants of drinking water sources. The degradation and mineralization of these pollutants from water by the combined hydrogen peroxide (H2O2) and ultraviolet radiation (UV) oxidation have been explored in this work. Aqueous solutions containing 0.2 mM (40 ppm) monuron or 0.05 mM (10 ppm) isoproturon have been irradiated with a UV lamp (5x10-6 Es/s incident photonic flux) in a cylindrical stirred batch photo reactor (0.5 L volume)in the presence of hydrogen peroxide(doses from 0.0 to 20 mM), at constant temperature. Samples have been taken at programmed reaction times (5, 10, 15, 20, 30, 40, 50 60 minutes). The unconverted pollutant and the residual total organic carbon (TOC) of each sample have been analyzed. The pseudo- first- order rate constants, at different hydrogen peroxide doses, have been identified for

each compound, using the integral method and the experimental data. In addition, a more complex mathematical model of the photochemical process has been proposed. The model is based on the assumption of hydroxyl radical steady state concentration. Keywords: photo degradation, mineralization, kinetic curves, rate constant, mathematical model.

THE INFLUENCE OF THE ATTACK OF FUNGUS TAPHRINA DEFORMANS (BERK) ON THE ACTIVITY OF PEROXIDASE AT REDHAVEN AND REDSKIN SORTS OF PEACH
Ciobanu Rodica
University „Alexandru Ioan Cuza” Iasi, Faculty of Biology, B-dul Carol I, 20 A, Ia i , România

Abstract: Taphrina deformans is the causal agent of a worldwide disease – peach leaf curl- which can cause early defoliation of the trees and crop loss on peach and nectarine sorts. The fungus attacks especially the leaves, and in a smaller measure, the sprouts, the flowers and the fruits. The leaves presents blotches or blisters on their superior face and dimples on the inferior one; in the beginning, these are red and later they became brown and decay because of the necrosation of the tissues; because of the attack, leaves fall down massively, a fact that causes a quick decline of the peach trees. The attacked sprouts remain shorter, are deformed and thickened. In this paper is presented the variation of the peroxidase in healthy and diseased leaves at Redhaven and Redskin sorts of peach. Key words: Taphrina deformans, peroxidase, Redhaven, Redskin

CONTRIBUTIONS TO ELABORATE A MATERIAL BALANCE, AN ENERGETIC BALANCE AND AN OPTIMIZATION METHOD FOR NICKEL ELECTROPLATING PROCESS
1

Violeta Vasilache, 2Traian Vasilache, 1Gheorghe Gutt

1

University Stefan cel Mare of Suceava, 2non affiliated e-mail: violetaren@yahoo.com, tel. 0723018740

Abstrac: The paper set out the theoretical balance sheet of materials in the case of galvanic settlements, particularized for nickel electroplating process. The balance sheet equations have been introduced for mass balance and for energy balance, respectively. In order to optimize the mass and energy parameters for the situation of nickel electroplating process, the Taguchi method was employed. To this end, seven factors were taken into account, factors that influence the process, and a Taguchi-type experimental plan was envisaged. The obtained results have been displayed in a table plus graph, in order to facilitate interpretation and best work approach.

Keywords: nickel electroplating, material balance and energy balance, optimization method.

THE ATMOSPHERICALLY POLLUTION AND THE SOIL ACIDIFICATION
Ana Leahu, Gabriela Georgiana Codina
„ tefan cel Mare ” University of Suceava, Faculty of Food Engineering, Str. Universitatii, no. 13, 720229, Suceava, Romania, e-mail: analeahu@usv.ro

Abstract: The soil acidity is a feature that limits the growth of the plants and the harvest all over the world. There are different ranges of acidity following the pH range: medium acid between 5.6 and 6.0, heavily acid between 5.1 and 5.5, very acid between 4.5 and 5.0 and extremely acid under 4.5 . The chemical reaction of the soil is directly involved in the mobility and accessibility of the elements that are necessary in nutrition and also of the toxic elements for plants and microorganisms. The solubility of the chemicals is directly influenced by the pH. Some of the compounds from the soil are harmful for the plants when the concentration in the solution of the soil exceeds some limits. This effect is increasing with the value of the acidity. The most incriminated ions are H+, Al3+ and Mn2+, especially when the pH value is bellow 4. Keywords: soils acidification, permanent charges, pH-depending charges.

RESEARCH CONCERNING THE INFLUENCE OF THERMAL TREATMENT ON SOME BIOCHEMICAL PARAMETERS OF MAIZE AND SUNFLOWER REFINED OILS
Marcel Avramiuc
tefan cel Mare” University of Suceava, Faculty of Food Engineering , Str. Universitatii, no. 13, 720229, Suceava, Romania, e-mail: avramiucm@usv.ro

Abstract: In this work it has studied, comparatively, the evolution of some biochemical indices of some refined oil samples, subjected to thermal processings various periods of time. The biological material consisted in maize and sunflower refined oil samples whose peroxyde, saponification and acidity indices have been determined before and after thermal treatment (boiling) applied 15, 30, 45 and 60 minutes to the both oil types. The results of determinations have evidenced changes of the mentioned biochemical indices, depending on oil type and action length of the thermal treatment. Thus, beside blank (samples unsubjected to thermal treatment), in the both oil types, the highest increase of peroxyde index have been after 60 minutes of thermal processing, with superior values for sunflower oil. The saponification index has registered increase in all samples, once with increase of thermal processing period, the highest values being registered in maize refined oil. In the two oil types, at the both analysed indices (peroxyde and saponification) the highest differences among registered values have been between 15 and 30, respectively between 30 and 45 minutes, and the least differences have been between 45 and 60 minutes of thermal processing.

As compared to nonprocessed samples, the maize and sunflower oils acidity index has registered constant increase, once with thermal processing period increase, the highest values being found in maize oil samples. Keywords: Peroxyde, saponification, acidity, index, refined oil, maize, sunflower.

A STUDY REGARDING THE MONITORING OF THE NICKEL BATHS pH
Maria Poroch-Seri an, Gheorghe Gutt
tefan cel Mare” University of Suceava, Faculty of Food Engineering , Str. Universitatii, no. 13, 720229, Suceava, Romania e-mail: mariap@usv.ro, g.gutt@usv.ro

Abstract: In order to achieve the optimal performances of the electroplating process it is necesary a attentive monitoring of the electrolytes pH. The bulk pH in the Watts bath electrolyte was measured during the nickel plating process. The boric acid was the buffer agent used because it is the most used agent in the nickel plating baths, it is efficient for the pH to stabilize in the catodic film and smooth and ductile platings are obtained in its presence. To determine the pH, the potentiometric method was used, employing a glass pH electrode. Keywords: nickel electrodeposition, boric acid, pH, monitoring of pH.

THE GOLDEN REPRESENTATION OF THE COMPLEX NUMBER AND QUATERNIONS
Cristina-Elena Hre canu
tefan cel Mare” University of Suceava, Faculty of Food Engineering , Str. Universitatii, no. 13, 720229, Suceava, Romania, e-mail: cristinah@usv.ro

Abstract: The main purpose of this paper is to introduce some new classes of numbers associated with the Fibonacci sequence, Lucas numbers and Quaternions named by us Fibonacci complex sequences, Lucas complex sequences and Fibonacci quaternions respectively and to present a systematic investigation of the various results obtained for these classes of numbers. Also, we establish some golden representations of these classes of numbers using the well known Golden Section. Keywords: Golden Section, Fibonacci complex numbers, Lucas complex numbers, Quaternions.

DETERMINATION OF ADDITIVES IN BEVERAGES BY ELECTROMIGRATIVE METHODS
Juergen Hins, Dirk Flottmann
Aalen University of Applied Sciences and Economyk, Beethovenstr. 1-3, 73431 Aalen, Germany

Abstract: The advantageous combination of isotachophoresis and capillary zone electrophoresis using a commercial instrument with two coupled capillaries is presented. Sorbic and ascorbic acid were chosen as model components since they are widely used additives in food and beverage industry and need to be controlled according the national regulations in Germany and other countries as well. The determination of these food additives is demonstrated in matrix-free model solutions and real samples as well. As a real sample a so called “alco-pop”-drink has been used. Keywords: Capillary zone electrophoresis, Isotachophoresis, ITP, ITP-CZE, Food analysis.

RESEARCH ON THE IMPACT INDUCED IN THE ENVIRONMENT BY MILK PROCESSING INDUSTRY CASE STUDY: S.C. ECOLACT CO LTD. MILI I, SUCEAVA COUNTY
Constantin Hu upa 1, Micu Nicu2
National Environmental Guard Suceava, 72 A Sofia Vicoveanca Blvd, Romania, phone: +40-0744532495, e-mail: crsuceava@gnm.ro; hutupasconstantin@yahoo.com 2 „Gh. Asachi” Technical University of Iasi, Department of Environmental Engineering and Management, 71 Mangeron Blvd., phone : +40-0723773595, e-mail : nicum@ch.tuiasi.ro
1

Abstract: The paper presents some investigations and assessments on the impact induced in the environment by a milk processing unit which makes a variety of products. The balance sheets for raw materials were elaborated for all the activities carried on the location; based on these, the synthetic indexes of the impact on the environment were drawn, as well as the specific factors: the extent of the usage of raw material, materials and specific effluents. Key words: environmental impact, milk processing, specific factors, raw materials, specific effluents.

THE METEOROLOGICAL CONDITIONS EFFECT ON THE VECTORS APHIDES BY VIRUSES
Ioan Gontariu
tefan cel Mare” University of Suceava, Faculty of Food Engineering, Str. Universitatii, no. 13, 720229, Suceava, Romania, e-mail:ioang@usv.ro

Abstract: The quality of potato yield is influenced directly by the quality of planting material. The majority of aphides species which transmit the potato viruses in northern part of Suceava Plateau on different hosts are developed. An important role in the fly aphides frequency has the meteorological conditions, which depend by multiplication and movement facility of them. It was studied 6 aphides species such as: Myzus persicae, Aphis frangulae, Aphis nasturtii, Aphis fabae, Acyrtosiphon pisum i Rhopalosiphum sp. The accomplished determinations during three years emphasized that the fly aphides had an increased frequency, when the medium terms during second half of the June and first half of the July were bigger then 18o C, and the pluvial damping level (i.u.p.), did not surpass over twice the precipitations necessary. Key words: aphides species, viruses, potato seed

INFLUENCE OF STAINLESS STEELS CORROSION RESISTANCE ON THE SERVICE LIFE OF HEAT EXCHANGERS
1

Nicolae Solomon, 2Iulia Solomon

1

„ tefan cel Mare ” University of Suceava, Faculty of Food Engineering, Str. Universitatii, no. 13, 720229, Suceava, Romania,,e-mail: nsolomon@usv.ro 2 “Dunarea de Jos” Galati University, 47 Domneasca Street, 800008 Galati, Romania

Abstract: Highly important in the heat exchanger calculation is the choice of the materials to be used when making such an installation. The materials to be used largely determine the endurance and operating safety, having an impact on the constructive shape, manufacture technology and the costs. The paper presents the research results in order to establish the influence of austenite transformation into martensite during the stamping process on the corrosion resistance of heat exchangers. AISI 316 stainless steel was used for plates manufacture. Key words: stainless steel, heat excenger, plate, stamping, crevice corrosion, austenite,

martensite, transformation

RESEARCHES CONCERNING ON MAKING FUNCTIONAL BREAD ENRICHMENT WITH SOLUBLE DIETARY FIBERS
Monica Dinu1, Florin Dutescu1 , Gabriela Rotaru2
SC LUJERUL SA BUCURESTI, strada Sergent Cutieru Alexandru, nr 25, Bucuresti,e-mail: office@lujerul.ro 2” Dunarea de Jos” University , F.S.I.A. Faculty, Bioengineerie Departament , str. Domneasca, nr 47, Galati, e-mail: grotaru@ugal.ro
1

Abstract: At the present day, the food producers meet the demands of the consumers that want
products with an important role in health preservation. Thus, the bread producers focused theirs attention towards the researches of the functional food. A functional role it is attributed especially to the soluble fibers that help in the control of the level of the glucose and lipids in the blood. Therefore, the practical and theoretical researches were made in order to obtain bread with a low content of glucides, and that compliance with all legal requirements these are in force .The purpose of this paper is to present a study about bread where it was added insoluble fibers (bran) and soluble (inulin), in different rates, and using as sources chicory and Helianthus tuberosus (topinambur). It was analyzed the percent of inulin retrieved in the final product relatively to the initial supplementation, the percent of protein and glucides. It was analyzed the level of the microorganisms in relation to the legally limits stipulated in the Health Ministry Regulation no 975 (OMS 975). It was made sensory test relatively to a free inulin control sample. It was calculated the energetically value and it were done appreciations about the intake of the fibers in comparison with daily demand recommended, without pass over the economically aspect. Dependent on results that were obtained it is recommended a using of 3% inulin (irrespective of source) based on flour.

Key words: insoluble fibers, soluble fibers, functional food, bread, bran, inulin, chicory.


								
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