Volume 7, No. 3 (2006)
Articles
ETUDE CONCERNANT LA COAGULATION UTILISANT DES EXTRAITS ACIDES DE CENDRES ET DE SCORIES ACIDES
MODROGAN CRISTINA*, COSTACHE CRISTINA, ORBULET OANAMARI DANIELA, APOSTOL G., STĂNESCU RODICA, CONSTANTINESCU IONEL
The surface waters contain suspended solids from the erosion of the borders. These solids may be removed through a coagulation step. The authors propose the use of power plant residues instead of classic coagulants. The extracts from acidic slag and flying ashes may be used for the removal of suspended solids from the residual wastewaters resulted in the mineral ores rinsing process. The researches were focused on: - establishing the possibility of using acid slag extracts (sulfuric and nhydrochloric) from Baia Mare and Neferal together with flying ashes as coagulants comparatively to the classic aluminum sulfate coagulant; - establishing the optimal reaction parameters (mainly pH) for these acid slag extracts.
PREPARATION DES ARGILES PONTEES D’ORIGINE ROUMAINE AVEC DES POLYCATIONS D’ALUMINIUM ET DE FER
NISTOR DENISA(1), MIRON DORU NECULAI(2), SIMINICEANU ILIE(3)
Our study is focused on a new family of microporous solids with controlled microporosity, namely pillared clays. These materials are studied on a large scale for varied application and especially for different polluants retention. This paper presents the manufacturing of nanomaterials able to retain radioactive cations from polluted waters. The experiments were performed with the same starting material: bentonite from Valea Chioarului (Romania) deposits.
CINETIQUE DE RETENTION DES ELEMENTS RADIOACTIFS SUR DES ARGILES PONTEES D’ORIGINE ROUMAINE
NISTOR DENISA(1), MIRON DORU NECULAI(2), AZZOUZ ABDELKRIM(1)
This paper is part of a scientific works series regarding the realization of some integrated procedures for radioactive water depollution. Our studies are concentrated on a new family of microporous solids with controlled microporosity namely pillared clays, these materials are studied on a large scale for varied application and especially for polluants retention. The clay utilized in the experiments derives from Valea Chioarului (Romania) deposits.
MONITORING THE QUALITY OF SURFACE WATER FROM PLOIESTI AREA, ROMANIA
PANAITESCU CASEN(1), PATRAŞCU CORNEL(2), AVRAM LAZAR(3), DOBRE LOREDANA(4), POPA MARIA(5)
The availability of a water supply adequate in terms of both quantity and quality is essential to human existence. Water pollution may be defined as the presence of impurities in such quantity and of such nature as to impair the use of water for a stated purpose. In this paper we follow the main parameters which are important in water quality and influence in time that.
DECONTAMINATION MICROBIOLOGIQUE D’UN SITE HISTORIQUEMENT POLLUE AVEC DU PETROLE BRUT
PATRAŞCU CORNEL(1), AVRAM LAZAR(2), DOBRE LOREDANA(3), PANAITESCU CASEN(4), POPA MARIA(5)
The paper presents the results of some microbiological depollution (bioremediation) tests on a site of a decommissioned reservoirs park formerly used for stocking crude oil. For the physical and structural characterization of the site, unpolluted soil samples have been prevailed, and analyzed with regard of the crude oil content [1]. The study presents the methodology of an “in situ” bioremediation technology with regard to the soil preparation, nutrients and oxygen compounds addition, in order to enhance the microbial metabolism [2]. The site was monitored and measures for keeping a high depollution rate were taken. After 20 months, the depollution yield was 60%. The values for pollutants were similar to those accepted for the upper limit of contamination [3]. Economical aspects of bioremediation process, advantages and drawbacks are also discussed.
DETERMINATION DE LA COMPOSITION MINERALE ET DE LA TENEUR EN PESTICIDES DE LA BOUE SAPROPELIQUE DE TEKIRGHIOL
STANCIU GABRIELA*(1), SAVA CONSTANŢA(2), SURDU OLGA(2), SECRIERU DAN(3), ARCUSI MARIANA(2), LUPSOR SIMONA(1)
In this work is presented the physical-chemical characterization of Tekirghiol sapropelic mud (dry matter, humidity, volatile substances, total mineral substances) and also the minor elements existing in liquid phase and solid phase. The mineral contained analyses were performed with an atomic absorption spectrophotometer GBC AVANTA (air/acetylene flame) in order to determine the concentrations of heavy metals. Light metals were analysed using an atomic absorption spectrophotometer (ATI UNICAM SOLAAR 939). For the determination of pesticides in the sapropelic mud, a gas chromatograph Varian, coupled with electron capture detection ECD and a capillary chromatograph column SP5 was used. The sapropelic mud from Tekirghiol is high hydrated (71.16 %) and rich in mineral substances (20.96 %).
OBTENTION DE PRODUITS DE HAUTE PURETE PAR VALORISATION DE DECHETS INDUSTRIELS: OBTENTION DE POUDRE DE NICKEL METALLIQUE
ISTRATI LĂCRĂMIOARA(1)*, GAVRILĂ LUCIAN(1), HARJA MARIA (2), CIOBANU GABRIELA(2), CIOCAN MARIUS(1)
The preoccupation concerning recovering Ni from industrial wastes, represented by used catalysts, is opportune due to their high content of useable metal (30-40%). The paper presents researches concerning recovering Ni as metallic powder from used catalysts Ni/Al2O3. This catalyst, with a 39.44% Ni content, results from caprolactame manufacturing technology by phenol hydrogenation process.
VALORISATION DU CATALYSEUR Ni-Cr UTILISE POUR L’HYDROGENATION DU PHENOLE
ISTRATI LĂCRĂMIOARA(1)*, GAVRILĂ LUCIAN(1), HARJA MARIA (2), CIOBANU GABRIELA(2), CIOCAN MARIUS(1)
The elaboration of metal recovery technologies from used catalysts has the following purposes: reintroduction of valuable products in the economic circuit, depollution, reduction of the specific consumption and cost. The paper presents researches concerning finding a way to recover Ni and Cr from used catalyst Ni-Cr/Al2O3.
EMULSIFICATION DES BASES LAITIERES A FOISONNER PAR MEMBRANE: UN PROCEDE ECONOME EN ENERGIE
BÉROT S.(1)*, ANTON M.(1), RIAUBLANC ALAIN(1), DESRUMAUX ANNE(2), LABBAFI M.(3), DJELVEH GHOLAMREZA(3), VIAL CHRISTOPHE(3)
The tangential microfiltration is compared with high pressure homogenization of the sweetened milk bases designed to be foamed as topping (chantilly cream, i.e.). The homogenization is known as being efficient for the refining of preemulsions, by producing a very important shear, unfortunately accompanied by an important heating. By the contrary, the microfiltration emulsification gives only a mild shear, with no noticeable heating. The emulsions have been foamed in a profiled rotorstator device. The influence of membrane pores diameter, the flows of continuous and dispersed phases, the stabilizer type on the emulsification process has been studied. The results lead to the conclusion that membrane emulsification is a viable alternative to the classic foaming processes.
ETUDE DE LA STABILITE OXYDATIVE DE LA MARGARINE IODEE
STURZA RODICA(1), DESEATNICOV OLGA(2), CIUMAC JORJ(2), HARITONOV SVETLANA(1)
In the whole world iodine deficiency is the most frequent cause of alteration of the intellectual development of a person. The objective of the present study consists in the analysis of oxidative stability and physic-chemical properties of iodinated margarine. Margarine that contains 1 µg of iodine per 1g of the product was produced according to proposed scheme, further there were studied physic-chemical properties and oxidative stability in initial product and in the product after three months storage. Considerable organoleptical difference in comparison with non-fortified product was not revealed.
IMPACT DES PROCEDES THERMOMECANIQUES SUR LA FORMATION D’AGREGATS PROTEIQUES: APPLICATION AUX EMULSIONS ET AUX MOUSSES
MAARGUEB RADHOUANE(1), MAHMOUDI NAJET(2), DESRUMAUX ANNE(1), LOISEL CATHERINE(1), RIAUBLANC ALAIN(2), AXELOS MONIQUE(2)
In order to modify their state of aggregation, the seric protein solutions (pH = 7) at different concentrations (3, 5 and 15 g/L) and different ionic forces (3 and 100 mM) have been treated in an APV plate heat exchanger at 80, 100 and 120 °C, after that in a high pressure homogenizer at 1000, 2000 and 3000 bars. The dimensional range of the obtained aggregates has been characterized through laser granulometry and light dynamic diffusion. In order to establish the modification of functional properties of the seric protein solutions, emulsions and foams have been prepared starting from these solutions treated as mentioned before. The results showed that the thermomechanical treatments that have been used allowed the formation of aggregates whose dimensions where more important than the increase in the ionic strength of the solution. The properties of the emulsions obtained with treated protein solutions are similar, whatever the starting concentration or type of applied treatment was. The treated protein solutions exhibited an improved foaming capacity.
ANALYSE DES FRACTIONS OBTENUES LORS DE LA MOUTURE EXPERIMENTALE DE CERTAINES VARIETES DE SIEGLE D’AUTOMNE
BANU IULIANA
The rye varieties has been made at the Bühler laboratory aggregate using a technical scheme made of one passage of pre-grinding, three break roller passages, three reduction passages. The grinding fractions have been analyzed chemical-physically and biochemically. Flour fractions obtained differ qualitatively and quantitatively. The chemical composition of these fractions is function of the contents in different parts of the rye grain. The cumulative contents of total pentosanes and of a-amylase in the grinding fractions function of the extraction we get a curve similar to the cumulative curve of the ash contents function of the extraction.
MODIFICATION OF PIGMENT COMPOSITION IN EPICOCCUM NIGRUM BY CHEMICAL MUTAGENESIS
BARBU VASILICA(1)*, BAHRIM GABRIELA(1), SOPTICA FLORIN(1), SOCACIU CARMEN(2)
Epicoccum nigrum MIUG 2.15 produces in high concentration a combination of yellow food-grade pigments (i.e. carotenoids and flavonoids in a ratio of 20:1) by solid-state fermentation on maize and molasses based media. By exposing the parental strain to a chemical mutagen, N-methyl-N’-nitro-N-nitroso-guanidine, a mutant strain was obtained, that produces equal shares of flavonoids and carotenoids (i.e. 1:1) in a red pigment complex. UV-VIS spectrometry and HPLC analysis show a major content of glycosylated flavonoids and free phenolic acids, and also conjugated carotenoids, especially rhodoxanthin. The extracts may be used as red food colorants with functional properties.
DONNEES VOLTAMPEROMETRIQUES SUR DES COLORANTES ALIMENTAIRES SYNTHETIQUES ET NATURELS. DETERMINATION ELECTROCHIMIQUE ET ETUDE DE LA STABILITE REDOX
JITARU MARIA(1), TOMA MARIANA(1), BAHRIM GABRIELA(2)
A number of natural dye extracts were obtained from vegetal and fungal sources. Red grapes marc is an important raw material for producing red food colorants. White grapes marc and onion peels could be used for extracting yellow flavonoids. The extraction methodology was established in accordance to the nature of the pigments and that of the biologic material. The study includes the analysis of electro-chemical properties of these natural and other synthetic alimentary azo dyes. Generally, the natural food colorants could be reduced or oxidized easier than the synthetic ago dyes.
VALORISATION DE SOUS-PRODUITS ANIMAUX SOUS FORMES D’INGREDIENTS ALIMENTAIRES
SELMANE D.(1), MASSELOT A.(1), VIAL CHRISTOPHE(1), DJELVEH GHOLAMREZA(1), LEMOINE E.(2), SANTÉ V.(3), PEYRON A.(2)
After the interdiction of using animal flours, important amounts of slaughterhouse by-products increased the waste quantity from meat processing technology, concomitant with a steady demand in pet foods. The aim of this work is to prove that some by-products from meat processing, considered right now as wastes, can became a valuable source of proteins, usable for functional or nutritional ingredients. Two types of by products have been used: pork lungs and poultry hearts. Based on their proteomic maps, the extraction pH has been determined. The extraction yield, as a function of temperature, time, solid:liquid ratio, solution ionic strength and pH, has been studied. For concentrating the protein solutions, membrane processes such as ultrafiltration and microfiltration have been used. The functional properties of the concentrates, gelation, foaming and emulsioning capacity have been compared to those of some commercial products. The results showed that proteic concentrates derived from pork lungs or poultry hearts are good foaming agents.
MODELISATION ET OPTIMISATION DE PROCESSUS DE COAGULATION DE LAIT AVEC DES ARGILES BASIQUES PAR ANALYSE FACTORIELLE
JINESCU GHEORGHIŢA(1), URSU ALINA(2), ARUŞ VASILICA ALISA(2), MARES A. M.(1), NISTOR DENISA(2)
The aim of this study is the use of kn type factorial programs for the modeling and optimization of the milk coagulation process in the presence of hydrotalcite type clays. By using the experiment programming method, the mathematical model that corresponds to the answer function (the coagulum yield) is obtained, allowing simulating individual or interacting effects between parameters [4]. According to the used experimental program, and the variation of parameters interval, the real optimal values of the parameters can be obtained, in the initial domain or not [7].
RECHERCHES CONCERNANT L’OBTENTION DES COPIES DE SAUCES EMULSIONNEES
VIZIREANU C.*, IONESCU A., AFLOARE N., GAVRILĂ G., ISTRATI D.
The emulsioned dressings are generally O/W emulsions with an oil content varying between 15 and 60 %. These complex emulsions contain some dissolved ingredients like proteins, carbohydrates, acidifiers and mineral salts. The aim of the experimental work was to optimize the composition of several dressings (mayonnaise and Andalusian sauce classic and restored). The physical-chemical characterization and stability of dressings was also studied. To observe the difference between the classic dressings and those restored, the rheological characteristics have been studied.
METHODE DE CONSERVATION DES FRUITS DE FORET PAR REFROIDISSEMENT
MIRON DORU NECULAI(1), NISTOR DENISA(2), DOSPINESCU ANA-MARIA(1), GRĂDINARU ANCA(2)
The strawberries, the raspberries, the blackberries, the currants and the bilberries are fruits categorized as “soft pulp” fruits. These fruits present several difficulties of valorization, related to their resistance during transportation. The refrigeration reduces the intensity of the modifications which the fruits can suffer. For example, the mechanical impact resistance increases, because at the low temperatures the fruits are firmer [1]; much more the intensity of the biochemical processes decreases.
ETUDE DES QUELQUES FACTEURS D’INFLUENCE POUR LE PROCESSUS DE FONDAISON DANS LES FROMAGES FONDES
MIRON DORU NECULAI(1), NISTOR DENISA(2), DOSPINESCU ANA-MARIA(1), GRĂDINARU ANCA(2)
The aim of the work is to establish the cheese as raw material behavior in the melted cheese technology and to improve the fabrication process of this product. The melting process starts with the paracasein from cheese as an insoluble gel. After the adding of melting salts, in a hot environment, the para-casein became a homogeneous paste. By cooling, para-casein is again transformed into an insoluble gel [1]. The final gel is more homogeneous and has an increased physicochemical and bacterial stability. Each type of cheese has its own consistency, a typical structure, and specifically organoleptic characteristics.
INFLUENCE DES TRAITEMENTS THERMIQUES SUR LA COMPOSITION DES JUS VEGETAUX – SUBSTRATS POUR LA FERMENTATION LACTIQUE
BURULEANU LAVINIA(1), MANEA IULIANA(2)
The controlled lactic fermentation of the juices obtained from vegetal products is realized through the selection of lactic bacteria depending on the quality desired for the finished product, the properties of raw materials and the used technologies. In the present work the influence of the technology – mainly thermal treatment – on the quantity and availability of the substrate that could be fermented has been studied.
EVALUATION DES PARAMETRES SENSORIELS ET CHIMIQUES DES JUS VEGETAUX – MATIERE PREMIERE POUR LA FERMENTATION LACTIQUE
BURULEANU LAVINIA*, NICOLESCU CARMEN, AVRAM DANIELA
The advantage of using mixtures of vegetable juices in order to obtain sensorial and nutritional benefits, both for the consumers’ satisfaction and for the process technology of the lactic fermented juices are highlighted.
EVALUATION DES PROPRIETES SENSORIELLES DE QUELQUES SORTES DE FROMAGES A PATE CUITE
TITA MIHAELA(1), TITA OVIDIU(1), DABIJA ADRIANA(2), SION IULIANA(2)
The dairy products with melted cheese have a very old tradition of Romania. In our study, 3 sorts of melted cheeses produced in our country have been analyzed: Dobrogea, made from sheep milk, Teleorman, made from a mixture of sheep milk and cow milk, and Dalia, made of cow milk. These 3 sorts of cheese have been analyzed from a sensorial point of view, by using the scale scoring method for the evaluation of sensorial properties and also for calculating the quality index.
UTILISATION DES LIES-5 AGGLOCOMPACTES POUR REALISER LA SECONDE FERMENTATION DANS LA PREPARATION DES VINS MOUSSEUX
TITA MIHAELA(1), TITA OVIDIU(1), DABIJA ADRIANA(2), SION IULIANA(2)
The 5 Agglocompact yeast is a dry yeast, that determines the compact precipitation of the yeast cells after the secondary fermentation. The raw wine’s conditioning for the sparkling wines was conducted just as in the case of the classic yeasts. The use of the 5 Agglocompact yeasts determined a more favorable evolution in the metabolism of the sugars showing a more rapid stat than in the classical variant but with a superior evolution [1]. The physical, chemical and sensorial analysis of the raw sparkling wine immediately after the secondary fermentation has shown the existence of some very common parameters without major differences, the sparkling wine’s aroma being improved without influencing the characteristic flavor of the sparkling wine.
INFLUENCE DES PARAMETRES PROCEDE ET DE LA FORMULATION SUR LE FOISONNEMENT EN CONTINU D’UN ALIMENT MODELE
NARCHI ISSA*(1), NICORESCU IRINA(1)AND(2), VIAL CHRISTOPHE(1), DJELVEH GHOLAMREZA(1)
This study concerned the combined influence of process parameters and formulation on foaming of a model food. Experiments were carried out on an agitated column with a narrow gap equipped with a torque meter. The model food is glucose syrup with a newtonian behaviour, in which two surface-actives agents were added: tween 80 and gelatine, alone or combined. Viscosity (µ) and surface tension (s) were measured by a stress constant rheometer (SR5) and by the tensiometer K12. Foaming was studied by varying gas to liquid flow ratio (G/L) and rotation speed (N). At the exit of the column, foamed materials were characterized by their overrun and by the distribution of bubbles sizes by images analyses. The average size was defined using Sauter mean diameter (d3.2). Torque measurement permitted to estimate the mean velocity gradient during agitation (?). Results showed that for a ratio of G/L equal to 1, only the formulation containing 0.25 % (w/w) gelatine permitted to obtain 100 % overrun. This value was limited to 40 % in the presence of tween 80 or a mixture of tween and gelatine. For these formulations, an increase in gas flow rate didn’t improve overrun. Overrun decreased by increasing rotation speed, except for the formulation with gelatine. In this case, overrun increased and passed by a maximum when rotation speed increased from 400 to 1600 rpm. Sauter mean diameter was relatively independent of gas flow rate but it decreased when rotation speed increased. For the formulation with gelatine, d3.2 decrease from 56 µm to 29 µm when rotation speed passed from 400 to 1600 rpm. For this formulation, d3.2 was linked to rotation speed via the Weber number which remained constant (We = 0.81 ± 0.028) over the range of rotation speeds studied.
INFLUENCE DE L’AJOUT DE LECITHINE SUR CERTAINES PROPRIETES DE LA MARGARINE
SIMINICEANU ILIE (1), PLATON NICOLETA (2)*, NISTOR DENISA (2), URSU ALINA (2)
The aim of this work is to study the influence of the lecithin addition in the margarine manufacturing process. The margarine is a stable emulsion based on vegetal fats and water; this product has plasticity, consistency, color, taste and flavor resembling with butter [1]. For the qualitative study of the finished product, the acidity index, saponification index and acetylation index have been determined. These indexes are important due the fact that their value directly influences the stability of the product.
ANALYSE DE CERTAINS MINERAUX ARGILEUX UTILISES A LA PREPARATION DES FLUIDES DE FORAGE ECOLOGIQUES
MANEA FLOAREA(1), TROQUET MICHEL(2)*, AVRAM LAZAR(1)
In this paper work we characterize clay minerals that are used in the preparation of ecological drilling fluids. The chemical composition of the clay minerals is determined by emission spectral analysis and by atomic absorption spectrophotometry. To characterize the clay minerals from the mineralogical and structural point of view we used thermal analysis, IR spectral analysis and X-ray diffraction method. The analysis’ result is a criterion for choosing clay minerals that have to ensure a good stability to ecological drilling fluids.