Conferinţa "Modern technologies, in the food industry" – 2012: Recent submissions

  • Food safety certification – the essential rule for safe foodstuffs 
    LASCU, Camelia (Tehnica UTM, 2012)
    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 ...
  • Influence of temperature and immersion time on migration of Cr, Mn and Fe from metal cans 
    KAKALOVA, M.; BEKYAROV, G. (Tehnica UTM, 2012)
    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 ...
  • Characterization of walnut oil extracted by supercritical CO2 
    JENAC, A.; CARAGIA, V.; MIGALATIEV, O.; SOBOLEVA, I. (Tehnica UTM, 2012)
    Walnut (Juglans regia L.) oil was extracted with compressed carbon dioxide (CO2) at the temperature 35 °C and the pressure 40MPa, for 30 min. It was studied the chemical composition of extracted oil: fatty acid profile, ...
  • Characteristics of the process of frying in oil bath 
    IVANOVA, S.; MILKOVA-TOMOVA, I.; KRASTEV, L. (Tehnica UTM, 2012)
    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 ...
  • Multivariate analysis of taste compounds and spectroscopic properties for animal origin food products 
    IORDĂCHESCU, Gabriela; PRAISLER, Mirela (Tehnica UTM, 2012)
    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 ...
  • Influence of some technological factors on digestibility in vitro of chickpeas seeds proteins 
    GUTIUM, Olga (Tehnica UTM, 2012)
    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 ...
  • Economic and technological aspects of tenderness of adults beef through marinating 
    ISTRATI, Daniela; VIZIREANU, Camelia; DIMA, Felicia; GARNAI, Maria; DINICA, Rodica (Tehnica UTM, 2012)
    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 ...
  • 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 (Tehnica UTM, 2012)
    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 ...
  • Simulation of the drying process with the optimization of energy 
    ŢISLINSCAIA, Natalia; BERNIC, Mircea; LUPAŞCO, Andrei; RĂDUCAN, Marcel; DODON, Adelina (Tehnica UTM, 2012)
    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 ...
  • Investigation of working environment parameters in meat processing 
    TANEVA, Donka; PROKOPOV, Tsvetko; BALEV, Desislav; HADJIKINOVA, Mima; STOEV, Dimitar (Tehnica UTM, 2012)
    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 ...
  • Nutritional value of chickpea seeds proteins 
    GUTIUM, Olga (Tehnica UTM, 2012)
    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 ...
  • High hydrostatic pressure and pulsed electric fields. An overview 
    STOICA, Maricica; FILIMON, Veronica; ALEXE, Petru; GITIN, Liliana (Tehnica UTM, 2012)
    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 ...
  • Prospects of using walnut oil cake in food industry 
    GROSU, Carolina; BOAGHI, Eugenia; PALADI, Daniela; DESEATNICOVA, Olga; REŞITCA, Vladislav (Tehnica UTM, 2012)
    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 ...
  • Air permeability of food packaging papers 
    STANCIU, Constantin; NECHITA, Petronela (Tehnica UTM, 2012)
    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 ...
  • Oil presses from oilseeds 
    SLIUSARENCO, Valentin (Tehnica UTM, 2012)
    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 ...
  • Sonic activation of waterderived from aquaculture and microbiological effect 
    GRAUR, Iulia; BALAN, George (Tehnica UTM, 2012)
    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 ...
  • ATP – agreement. Refrigeration and foodstuffs – energy consumption 
    SCHREMPF, Bernhard (Tehnica UTM, 2012)
    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 ...
  • Identification of botanical origin of sugar/ethanol in wine by application of nuclear magnetic resonance of deuterium 
    GORINCIOI, Elena; STURZA, Rodica; BARBA, Alic (Tehnica UTM, 2012)
    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 ...
  • The analisis of the burdock roots drying process with high frequency waves 
    ROTARI, E.; LUPAŞCO, A.; BERNIC, M.; BANTEA-ZAGAREANU, V. (Tehnica UTM, 2012)
    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 ...
  • Recovery of higher technological aspects overripe bananas 
    GARNAI, Maria Cristiana; VIZIREANU, Camelia; DIMA, Felicia; ISTRATI, Daniela (Tehnica UTM, 2012)
    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 ...

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