Volume 25, No. 2 (2024)
Articles
EVALUATION OF THE STRUCTURAL-MECHANICAL PROPERTIES OF COMPOSITE PEAR JELLIES PREPARED WITH DIFFERENT GELLING TIME AND CALCIUM SALTS
ZDRAVKO MANEV(1), NADEZHDA PETKOVA(2*)
The aim was to investigate the influence of different calcium salts and gelation times on the structural-mechanical parameters of a pear composite jellies. Calcium citrate and calcium lactate with a concentration of 0.6 % and 1.2 % were used as sources of calcium ions for the gelling time of 24 and 48 h. The changes in the structural-mechanical properties of the jellies were determined from the obtained typical curves through a penetration test using a texture analyzer. The increase in the concentration of calcium ions led to the increasing values of the structural-mechanical parameters of the fruit jellies, except for adhesiveness and rupture deformation. The shape of the penetration curves was determined to a greater extent by the type and concentration of calcium salts and to a lesser extent by the gelation time. The Pearson correlation coefficients for the compressive stress, deformation force and firmness increased compared to the other structural-mechanical properties with an increase in the gelation time and the concentration of calcium salts.
MULTIDIMENSIONAL ANALYSIS OF PHYSICOCHEMICAL TRANSFORMATIONS AND SENSORY ATTRIBUTES OF GREEN AND ROASTED COFFEE
OTTO KETNEY(1), IULIAN CHIRILOV(2), OLGA DRĂGHICI(1*)
This research presents a comprehensive analysis of the physicochemical and sensory attributes of green and roasted coffee beans from Rwanda, Colombia, Ethiopia, and Peru. Advanced image processing tools were utilized for defect analysis. Water activity, pH, mass loss, and moisture were determined, and thermal analysis were performed. Substantial variations in physicochemical properties were found among coffee beans of different origins. Utilizing a multi-objective optimization algorithm, Ethiopian coffee emerged as possessing the most optimal physicochemical characteristics. The optimal roasting temperature range for Ethiopian coffee was found to be 216.49 °C to 230.15 °C, with longer roasting times at lower temperatures producing more evenly roasted coffee. This study provides valuable information to coffee producers and processors to optimize the roasting process and improve coffee quality.
THE EFFECT OF LOADS SUPERPOSITION ON TECHNICAL STRUCTURES, ENVIRONMENT AND LIVING ORGANISMS
VALERIU V. JINESCU(1), IONELA MIHAELA ROȘU (MARIN)(2*), GEORGE JINESCU(3)
The current state of calculation the result of the superposition of loads, or their effects, on a material body is analyzed. The limits of the current calculation methods, based on strength theories, in the case of technical structures are shown. The results of experimental research that refer, in general, to the superposition of two loads of the same nature and without addressing problems of loads of a different nature (mechanical, chemical, electrical, magnetic, radioactive etc.), in the case of technical structures and the environment is analyzed. Starting from the principle of critical energy, which is based on the concepts of the total specific energies’ participation of the loads and of the critical participation, general relations are deduced for these concepts, in the case of the nonlinear behavior of matter, as a function of power. These results are applied to the calculation of the superposition of loads of different nature on a technical structure, the environment and living organisms, taking into account the deterioration of matter. The influence of the loading speed (static, shock ...) is taken into account based on the value of the exponent in the behavior law, which was not possible in the previous calculation methods. From the analysis of the results obtained in the paper, it is found the utility and the high degree of generality of the principle of critical energy and of the concept of the specific energy participation.
PRELIMINARY STUDIES CONCERNING THE INFLUENCE OF BUCKWHEAT FLOUR ON THE QUALITY OF WHITE WHEAT BREAD
VASILICA-ALISA ARUŞ(1), ANA-MARIA GEORGESCU(1*), NICOLETA PLATON(1*), ANA-MARIA ROȘU(1), GABRIELA MUNTIANU(1), ALIN CRISTIAN TEUȘDEA(2), NICOLETA VARTOLOMEI(3), ILEANA-DENISA NISTOR(1)
Buckwheat flour is considered an important nutritious source of protein (high lysine content), polyphenols compounds with high antioxidant activity, dietary fibres, vitamins, minerals. Buckwheat flour in combination with other flours and used in bakery provide multiple health benefits (constipation, reducing cholesterol, obesity, reducing hypertension, cancer prevention, maintaining the optimal level of glycemic index). In the present paper, the effects of replacement of wheat white flour with whole buckwheat flour (0 to 12.5 %) on the sensory and physico-chemical properties of bread samples were investigated. The buckwheat flour had influenced positively the quality of white bread, the proportion of 10 % buckwheat flour showing better properties.
PRELIMINARY CHARACTERIZATION OF THE PHYTOEXTRACTS FROM ACMELLA OLERACEA WITH THERAPEUTIC POTENTIAL AND APPLICABILITY IN ACTIVE COSMETICS
CLAUDIA MAXIM(1), DELIA TURCOV(2), ADRIANA TRIFAN(3), DANIELA SUTEU(1*), ANA SIMONA BARNA(1)
The use of plant extracts in dermatocosmetic preparations, instead of chemical synthesis products, is a trend that is becoming more prominent in an effort to meet customer needs and guarantee product quality. In this context, the aim of the work is to present the obtaining and characterization of the extract of Acmella oleracea, by classical or combined liquid-solid extraction methods. Their physical-chemical characterization was based on the determination of the content of polyphenols and flavonoids and their antioxidant activity. The emulsion based on Acmella oleracea extract was preliminarily characterized in terms of stability and homogeneity.
MORINGA OLEIFERA, FUNCTIONAL INGREDIENT: NUTRITIONAL PROPERTIES AND HEALTH BENEFITS
PETRONELA-ELENA BURUIANA, ROXANA FILIP(*), VALENTINA AMARITEI, ROXANA-ELENA GHEORGHITA
Moringa oleifera is a tropical plant that provides various nutritional benefits in nutrition and medicine. It is a popular ingredient in fortified staple foods due to its antioxidant, anti-inflammatory, and anti-carcinogenic properties. This study aims to assess the acceptability of the plant among students and its perceived properties. Thus, 44 subjects, divided into two groups (22 in each group) were included in this study. For ten days, each group consumed 5 or 10 grams of moringa per day. Throughout the study, the subjects completed two validated questionnaires: the first one was distributed before the consumption and the second questionnaire after the intended period. The results obtained at the end of the study showed that both groups of consumers noticed beneficial effects on physical well-being and intellectual activity. However, people who consumed 10 g of moringa experienced more noticeable effects due to its powerful effect on concentration, well-being and the elimination of factors that cause fatigue, compared to the consumption of 5 g of moringa, where the majority of respondents stated that they did not feel any effect due to the low dose ingested.
SOURCE RISK ASSESSMENT FOR HEAVY METALS IN SOIL ON THE SITE OF A HYDROCARBON POWER PLANT
RAMONA-CARMEN HĂRȚĂU(1 2 3), CLAUDIU-ȘTEFAN URSACHI(2), SIMONA PERȚA-CRIȘAN(2), SIMONA GAVRILAȘ(2), FLORENTINA-DANIELA MUNTEANU(1 2*)
The present study aims to assess the soil quality on a hydrocarbon power plant site in Arad, Romania. It investigates the evolution of heavy metal concentrations (Cu, Zn, Pb, Ni, Cd, and Cr) to establish source-related risks. For this purpose, the Global Pollution Index (GPI) was used, calculated for soil sampling points in the licensed area, and the database of monitored indicators was processed. Sampling was carried out annually between 2011 and 2020. An Individual Pollution Index (IPi) was calculated for each heavy metal and reference value, taking into account the Geochemical Background Level (Bi) specific to Romania. The correlation between these indices and the degree of pollution for each soil sample monitored was carried out to the legal provisions. Heavy metal concentrations (Cs, i) were evaluated in relation to the national legislation for less sensitive land use. Finally, the GPI was determined, and based on these values, the overall soil pollution status was assessed. Based on the determined CFi values and the corresponding Toxicity Factors (Ti) of heavy metals, the environmental impact was assessed by environmental risk analysis using the Risk Indices (ERi and R.I.) method. All the analyzed indicators were within the legal limits during the studied period, except Cd, where the alert threshold was exceeded in 2019 and 2020.
DEVELOPMENT OF A NOVEL REVERSED-PHASE HIGH-PERFORMANCE LIQUID CHROMATOGRAPHY METHOD FOR THE DETERMINATION OF SODIUM DITHIONITE IN BREAD PRODUCTS
SHAHIN SHAHBAZI(1), FOROUGH SARAEE(1), NASER ABBASI(2 3), ELAHE KARIMI(2), HORI GHANEIALVAR(2), MAHMOUD BAHMANI(2), ALI AIDY(2), SAJAD MAZLOOMI(4), MASOUMEH TAHMASEBI(5*), ASADOLLAH JALALI GHALOUSANGH(6)
Bread is a valuable food in Iranian families that is used as a source of energy, protein, minerals, and vitamins. Unfortunately, most bakeries, process bread artificially to speed up the production process and inevitably resort to the use of harmful chemicals such as baking soda, and SDT (sodium hydrosulfite). In this study, the types of bread produced in Ilam City in terms of unauthorized use of SDT were measured. The research site is all active bakeries in Ilam city. Statistical analyzes between different groups were determined using t-tests and ANOVA (SPSS-18). Data were expressed as mean ± SD. For all tests, Р values of less than 0.05 were considered significant. Each test was repeated three times. In this study, 80 bakeries were surveyed, of which 22 bakeries (27.5 %) were Lavash, 26 bakeries (32.5 %) were Barbari and 32 bakeries (40 %) were Sangak. The average SDT consumption in all bakeries was 20.62 and 36.3 %. The amount of SDT consumption was significantly higher in Lavash bread than in Barbari and Sangak bread. The lowest SDT consumption was reported in Sangak. The results showed that 95.5 % of Lavash bakeries did not meet the national standards in the use of SDT and this amount was reported 73.1 % and 34.4 % of Barbary and Sangak bakeries, respectively. In Lavash bakeries 4.5 %, Barbari 26.9 and Sangak 65.6 %, the SDT consumption was significantly in line with national standards (56.3 %). The results showed that the use of SDT has been done with different amounts depending on the type of bread in bakeries in Ilam city so the most use is related to Lavash bread and then Barbari and Sangak.
STUDY OF POLYPHENOLS CONTENT IN EXTRUDED MIX
LARISA DEMIAN YUSHAN
Vegetable foods are rich not only in vitamins, fiber, healthy fats, but also contain another class of useful substances - polyphenols. Once in the human body, the polyphenols have a positive effect on all organs and life processes. These compounds have antioxidant activity, protecting our body from harmful environmental factors. The study presents data on the polyphenols content in extruded grain products with the addition of by-products. The highest content of polyphenols is observed in extruded mix based on grains and 20 % grape pomace powder. Utilization of by-products improves the ecology of the country, and also allows the use of non-waste production.