STUDENT IN BUCOVINA

The 7th International Conference

for Students

“STUDENT IN BUCOVINA”

November, 10th- 11th, 2016

Faculty of Food Engineering, Stefan cel Mare University of Suceava, Romania

Under the patronage of:

Ministry of National Education and Scientific Research (Romania) www.fia.usv.ro

ISSN 2068 - 7648

http://www.fia.usv.ro/

International Conference for Students - STUDENT IN BUCOVINA – 10th -11th November 2016

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Motto

“Life isn't about finding yourself. Life is about creating yourself.”

George Bernard Shaw


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SCIENTIFIC COMITEE

ALTAN Aylin, Department of Food Engineering, Mersin University, Turkey AMARIEI Sonia, Faculty of Food Engineering, Stefan cel Mare University of Suceava, Romania BAHRIM Gabriela, Dunarea de Jos University, Galati, Romania BERINDE Zorița, North University Centre of Baia Mare, Romania,

Technical University of Cluj Napoca, Romania BLAZHENKO Sergii, National University of Food Technologie, Kyiv, Ukraine GUBENIA Oleksii, National University of Food Technologie, Kyiv, Ukraine GUTT Georg, Faculty of Food Engineering, Stefan cel Mare University of Suceava, Romania IVANOVA Nastia, University of Ruse “Angel Kanchev”, Branch

Razgrad, Bulgaria KARAFFA Erzsébet, University of Debrecen, Hungary MARIAN Monica, North Univeristy Centre of Baia Mare, Tehnical University of Cluj-Napoca, Romania NISTOR Denisa, Vasile Alecsandri University of Bacau, Romania OROIAN Mircea, Faculty of Food Engineering, Stefan cel Mare University of Suceava, Romania PASCUAL SEVA Nuria, Polytechnical University of Valencia, Spain POIANĂ Mariana-Atena, Banat's University of Agricultural Sciences and Veterinary Medicine "King Michael I of Romania" from Timisoara, Romania RIVIȘ Adrian, Banat's University of Agricultural Sciences and Veterinary Medicine "King Michael I of Romania" from Timisoara, Romania RUSU Răzvan Radu, Ion Ionescu de la Brad University of

Agricultural Sciences and Veterinary Medicine of Iasi, Romania


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SALAMON Rozalia Veronika, Sapientia University, Miercurea Ciuc, Romania SIPOS Péter, University of Debrecen, Hungary STEFANOV Stefan, University of Food Technologies – Plovdiv, Bulgaria SZEP Alexandu, Sapientia University, Miercurea Ciuc, Romania TIMAR Adrian, Faculty of Environmental Protection, University of Oradea, Romania TRAȘCĂ Teodor, Banat's University of Agricultural Sciences and

Veterinary Medicine "King Michael I of Romania" from Timisoara, Romania VARGAS Maria, Polytechnical University of Valencia, Spain

ORGANISING COMMITTEE

Faculty of Food Engineering,

Ştefan cel Mare University of Suceava, Romania

President: OROIAN Mircea, Faculty of Food Engineering, Stefan cel Mare University of Suceava AMARIEI Sonia, Faculty of Food Engineering, Stefan cel Mare University of Suceava HREȚCANU Cristina-Elena, Faculty of Food Engineering, Stefan cel Mare University of Suceava LEAHU Ana, Faculty of Food Engineering, Stefan cel Mare University of Suceava ROȘU Alice-Iuliana, Faculty of Food Engineering, Stefan cel Mare University of Suceava STROE Silviu-Gabriel, Faculty of Food Engineering, Stefan cel Mare University of Suceava


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SECTION A

PH.D. STUDENTS' RESEARCHES

FOOD-AGRI SCIENCE

ECOLOGY AND ENVIRONMENT


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THE RELATIONSHIP BETWEEN IN VITRO PROTEIN

DIGESTIBILITY AND TRYPSIN INHIBITORS IN LEGUME BASED EXTRUDED PRODUCTS

Student: Sultan Damla BILGILI,

Coordinating Professor: Assoc. Prof.Ph.D. Aylin ALTAN METE Faculty of Food Engineering,University of Mersin, Turkey

Abstract: Legumes are high in protein, but some portion of the protein is not utilized by the human body. The availability of protein depends on many factors. Trypsin inhibitor is one of these factors. Trypsin inhibitors bind to proteins and inhibit their availability. These inhibitors are heat sensitive and their content and activity can be reduced by the effect of heat. Therefore, the purpose of this investigation was to explore the relationship between protein digestibility and trypsin inhibitors in extrudates. Legume flours were fermented at 37°C for 6 h and subsequently dried in a forced air drier at 55°C for 24 h. Fermented legume flours were extruded at 18% moisture content in a co-rotating twin screw extruder with five heating zones (40-50-70-90-100°C) and a circular die (4 mm).The extrusion parameters were die temperature (140-150C), screw speed (350-434 rpm) and gum level (1-5%)for chickpeas and die temperature (140-150C), screw speed (232-568 rpm) and gum level (1-4%)for faba beans. According to the results, protein digestibility of fermented chickpea and faba bean flours was 28.7-41.6% and 42.7-56.4%. Extrusion increased the protein digestibility of legume based extrudates. The range of protein digestibility was between 46.8 and 62.6% for chickpea extrudates. The digestibility of faba bean extrudates changed from 60.9 to 68.1%. Extrusion process had important impact on the reduction of trypsin inhibitors in the extruded products. These findings demonstrate that there is an inverse relationship between trypsin inhibitors and protein digestibility content. Key words: Anti-nutritional factor, chickpea flour, extrusion, faba bean flour, fermentation, legumes, nutritional properties

Acknowledgement: We would like to thank the Scientific and Technological Research Council of Turkey (TUBITAK) and Mersin University (Project No:113O451 and 2015-TP2-1161) for providing financial support of this study.


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EVALUATION OF THE BIOACTIVE COMPOUNDS FROM AQUEOUS AND ALCOHOLIC EXTRACTS OF

SEA-BUCKTHORN BERRIES

Students: Rafał KORDIAKA2, Cristina BAIRAC1, Coordinating Professor: PhD. Eng. Adrian TIMAR1, Assoc. Prof. PhD. Eng. Cornelia PURCĂREA

1, PhD Maciej Kluz2 1Faculty of Environmental Protection,

University Of Oradea, Romania. 2Faculty of Biology and Agriculture,

University of Rzeszow, Poland

Abstract: In last years, the interest regarding natural products increased. The aim of this study was to compare the content in bioactive compounds and antioxidant capacity from water and alcoholic extracts from sea buckthorn. The methods used were spectrophotometric methods. Five different extractions were performed by using different temperature and solvents: water in 20°C (no. 1), water in 40°C (no. 2), 96% ethanol in 20°C(no. 3), 70% ethanol in 20°C (no. 4) and 70% ethanol in 40°C(no. 5). For every variant the same amount of berries and solvent, in ratio 1:1 (w/v) was used. Samples were under extraction for 24 h. The filtrate stored in transparent plastic bottles at temperatures 4°C, -20°C, -80°C. Our results showed that the best antioxidant capacity was obtained in the case of 96% ethanol extract, which was recorded a FRAP value of 497.75 μmol TE comparative

with water extract (40°C) with value of 426 μmol TE. Tthe highest

content of phenols was recorded in 96% ethanol extract (181 mg GAE/100 ml) follow by sample no.5 (152.2 mg GAE/100 ml). From point of view of flavonoids content, the descending order of the samples was: no.3˃no.5˃no.4˃no.2˃no.1. In conclusion, the 96% ethanol was the best solvent for the extraction of these bioactive compounds, comparative for the water. Key words: antioxidant capacity, ethanol, flavonoids, phenols, sea buckthorn, temperature.


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SYNTHESIS AND CHARACTERIZATION OF NANOMATERIALS CLAY USED FOR WASTEWATER

REMEDIATION

Students: Diana-Carmen MIRILĂ, Mădălina-Ştefania PÎRVAN, Coordinating Professor: Prof. PhD. Denisa- Ileana NISTOR

Associate professor PhD.Vasilica Alisa ARUS, Assist. PhD. Eng. Ana-Maria GEORGESCU, Lecturer PhD. Eng. Nicoleta PLATON

Faculty of Engineering, “Vasile Alecsandri” University of Bacau, Romania

Abstract: Clays are fine-grained particles (˂2 μm), found naturally on the surface of the earth. The active substance in bentonite is a clay mineral of the smectite group, present in a proportion of 75-78 %, called montmorillonite. Montmorillonite is a hydrosilicate crystalline aluminum with a lamellar structure that can hold guest molecules between its layers. By ion-exchange reactions, clays can be intercalated by metal poly-cations, forming a class of materials called pillared clays. Pillaring process by which clays layered compounds are transformed into a thermally stable micro and/or mesoporous material with retention of the layer structure is done in two stages.

The first one consists in intercalation of organic cations by ion-exchange reactions who form cationic voluminous pillars, increases basal distance (d001) of clay determined by XRD (X-ray Diffraction) analysis. The second stage consists in heating at high temperatures in order to obtain stable porous materials. During heating, the d001 value may decrease compared to intercalated clay, but clay structure should not be destroyed. Comercial Montmorillonite K10 clay was used as precursor materials for synthesis of iron (II) and aluminum (III) pillared K10. Montmorillonite K10 has a specific surface area of 272.91 m2/g. The synthesized materials will be used for waste water remediation, stopping the environmental damage. Keywords: clay, montmorillonite K10, pillared clay, pillaring, pollution, wastewater


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STUDY REGARDING THE ANISOTROPY INFLUENCE ON FOOD TEXTURE MEASUREMENT

Student: Sergiu PĂDUREȚ,

Coordinating Professor: Prof. Ph.D.Eng. Gheorghe GUTT Faculty of Food Engineering,

” Stefan cel Mare University”, Suceava, Romania

Abstract: The aim of this study is to evaluate the influence of anisotropy on food texture measurement. Primary texture properties (hardness, viscosity, adhesiveness, cohesiveness, springiness) and secondary texture properties (fracturability, gumminess and chewiness) were determined by Texture Profile Analysis (TPA) method using a Mark – 10 texture – meter, fitted with 100 N load cell (Mark 10 Corporation, USA). The Texture Profile Analysis was operated at a constant speed of 10 mm/min using compression discs of 50 mm diameter and food samples were compressed to 50% of its original size. An optoelectronic device was built and patented in order to measure the unevenness of the food sample deformation in two directions perpendicular to each other during the stress of compression. This uneven deformation is transformed by means of specialized software into a coefficient of anisotropy (Ka). The statistical analysis shows a strong positive Pearson correlation between the anisotropy coefficient and texture properties (p<0.01). Key words: coefficient of anisotropy, compression, food texture, hardness, optoelectronic device, texture profile analysis.


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EDIBLE SOLUBLE BIOFILMS, AN ENVIRONMENTALLY FRIENDLY ALTERNATIVE TO

CONVENTIONAL FOOD PACKAGING

Student: Roxana PUŞCĂŞELU, Coordinating Professor: Prof. Ph.D.Eng. Sonia AMARIEI,

Faculty of Food Engineering, “Stefan cel Mare” University of Suceava, Romania

Abstract: The global plastic production has increased annually, a big part of it being used for food packaging. The amount of food waste must be reduced in order to protect the environment and the world’s limited

resources. The purpose of this work was to develop an edible film formulated with hydrocolloids and plasticizer. The film was obtained by the casting method and tests were performed to examine solubility, thickness, color, transmittance and surface morphology. The results showed that this film is a viable and valuable alternative to conventional packaging material and can be used as pouch for different categories of food, such as dehydrated vegetables for soups or broths, oatmeal, cereals, pre-portioned spice packs, supplements, instant beverages, puddings or other soluble food. Due to its full solubilization capacity, it can be improved by addition of flavors, colors, antioxidants or micronutrients, adding value to the final food product through release of these compounds. The data obtained showed that this edible packaging material can be used in food industry for soluble products, can improve the sensory and nutritional quality of the food, it produces zero waste, being entirely made from natural materials and renewable resources, biodegradable, biocompatible and environmentally friendly. Key words: bio-packaging, film, hydrocolloids, pouch, solubility, zero waste.


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STUDY ON THE ULTRASOUND-ASSISTED EXTRACTION OF ANTHOCYANINS AND PHENOLIC

COMPOUNDS FROM EGGPLANT (Solanum melongena L.) PEEL

Student: Florina DRANCA,

Coordinating Professor: Prof. PhD. Eng. Mircea OROIAN Faculty of Food Engineering,

“Stefan celMare” University, Romania

Abstract: In the last years, industrial agro-residues such as straw, fruit and vegetable peels and seeds have become primary sources for the extraction of valuable compounds. Eggplants from Solanum melongena L. species are widely consumed worldwide, and therefore they are ranked on a third position in terms of commercial importance among solanaceous crops, after potato and tomato. Of the chemical constituents of eggplant, the content in phenolic compounds and especially anthocyanins that are concentrated in the peel are of great interest. Eggplant peel is a residue of eggplant processing that has been less studied in terms of bioactive compounds extraction. This study is focused on the extraction assisted by ultrasonic treatment of anthocyanins and phenolic compounds from eggplant peel; the method described here uses two different extraction solvents, methanol and 2-propanol. For the extraction, the following parameters were varied: ultrasonic frequency, solvent concentration, temperature, and extraction time. By studying the influence of these parameters on the extraction yields, it was noticed that in the case of phenolic compounds all parameters had a positive effect on the extraction, while in the anthocyanins’ case the extraction was negatively influenced by the increase in solvent concentration. Finally, response surface methodology (RSM) based on a Box Behnken design was successfully employed to optimize the extraction. Key words: anthocyanins, eggplant peel, phenolic compounds, ultrasound extraction


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FOOD WASTE, SOURCES OF ANTIOXIDANTS

Valentina Elena MANCAȘ, Coordinating Professor: Prof. Ph.D. Eng. Sonia AMARIEI

Faculty of Food Engineering, ”Stefan cel Mare” University of Suceava, Romania

Abstract: Food industry is known as an industry generating large quantities of waste, which are called by-products. The management of these wastes requires the use of advanced manufacturing technologies, having the purpose of minimizing the quantities of wastes, furthermore, their bioconversion in new products.Based on these considerations, the aim of this study is to present the antioxidant capacity, but also the content in polyphenols from waste nut - shells and septum, and peel onions for production of new food supplements. In this study, the ability of walnut shell and septum infusions and peel onions, acting as donors of hydrogen atoms or electrons in DPPH radical transformation into its reduced form of DPPH•-H was investigated in DPPH• assay, and the total phenolic content was determined by using the Folin-Ciocalteau method. In regards to the potential of capitalization of walnut wastes, the parameters determined show that walnut septum is more indicated. Considering the high content in antioxidants, their reuse could imply both food and non-food applications (such as the pharmaceutical one). Key words: antioxidant capacity, nut shells and septum, peel onions, phenolic content.


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ANALYSIS OF TRACE ELEMENTS IN WINEMAKING

PRODUCTS BY ICP-MS

Student: Liliana NOROCEL, Coordinating Professor: Prof. Ph.D. Eng. Gheorghe GUTT


Abstract: The analysis of metals in wines is of great importance for the quality control of the product. Metal ions can induce haze formation and changes in wine’s organoleptic proprieties. When copper is in higher concentration and in combination with other metal ions that are normally present in wine such as iron, manganese, nickel, aluminum, zinc, and calcium it can produce specific reactions leading to considerable health risk for the consumer. In the case of grape must, the presence of copper ion in increased concentration and in combination with other metal ions can have a negative impact on the alcoholic fermentation, leading to an inhibition in the growth and development of several groups of certain naturally occurring microorganisms. Both iron and copper catalyze oxidative reactions and induce the ferric and copper casse. Wine is one of the most widely consumed alcoholic beverages and strict analytical control of trace elements content is required during the whole process of wine production, from the grapes used to the final product. In this paper, the content of trace elements in grape pomace, yeast sediment, grape must and wine was determined by inductively coupled plasma-mass spectrometry (ICP-MS). Five grape varieties were analyzed in the mentioned forms, and MFA (multiple factor analysis) was used in order to determine the extent in which the values varied. The study shows major differences in the content in trace elements of the samples analyzed. Key words: grape must, grape pomace, ICP-MS, MFA, minerals, wine, yeast sediment.


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PASTEURIZATION INFLUENCE ON PHYSICO-CHEMICAL PARAMETERS OF SEA

BUCKTHORN JUICE

Students: Anca-Mihaela SIDOR, Elena SĂNDULEAC, Coordinating Professor: Professor Ph.D. Eng. Gheorghe GUTT


Abstract: Compared with the berries, the sea buckthorn juice is highly accessible for consumers, having multiple ways of consumption and being available not only during the harvesting period but throughout the year. Therefore, the buyers prefer the juice over sea buckthorn fruits or other by-products. In this study, the influence of pasteurization on the variation of certain physico-chemical parameters of sea buckthorn juice was evaluated: dry substance, acidity, pH, ascorbic acid content, density, water activity, color change. The results of the study indicate a slight concentration of sea buckthorn juice due to the temperature increase, correlated with modifications of the pH value proportional with variations in juice of total acidity. Also, color changes after the sea buckthorn juice pasteurization were noticed. As the physico-chemical analysis of juices is a qualitative parameter in investigating the quality of beverages subjected to various thermal treatments, the study concluded that the time and temperature of pasteurization treatments are important factors in maintaining the high quality of sea buckthorn juice. Key words: color, juice, pasteurization, physico-chemical parameters, quality, sea buckthorn.


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RESEARCH ON HONEY CRYSTALLIZATION

Student: Laura SCRIPCĂ Coordinating Professor: Prof.Ph.D. Eng. Sonia AMARIEI

Faculty of Food Engineering “Stefan cel Mare” University of Suceava, Romania

Abstract: Honey is one of the most important bee products. The raw materials they use for honey is spontaneous flora and that of culture. This diversity determines the variety of honeys which are on the market. Depending on the properties they have, these honeys fall into quality classes. Crystallization of honey is a natural process and guarantees its authenticity. Three samples of honey of different floral origins were used for the physico-chemical and microscopic analysis. The aim of the study is to evaluate the influence of physico-chemical parameters on the process of crystallization and on crystal size. The researches were carried out throughout 30 days every sample in triplicates. From the physico-chemical point of view the following parameters were analyzed: acidity, diastase index, HMF, humidity, invert sugar, glucose, fructose, fructose / glucose ratio and the microscopic analyze of crystals size. The parameter values resulting from the research study are in accordance with the legislation in force. Statistical analysis of experimental data shows the influence of ratio fructose / glucose and humidity on the honey crystallization.

Key words: crystallization, fructose, invert sugar


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PHYSICO-CHEMICAL AND TEXTURAL PARAMETERS OF FETA CHEESE-EVOLUTION

DURING STORAGE

Students: Elena SĂNDULEAC, Anca-Mihaela SIDOR, Coordinating Professor: Prof. Ph.D.Eng. Gheorghe GUTT

Faculty of Food Engineering “Stefancel Mare” University of Suceava, Romania

Abstract: Feta is a cheese that is part of ripened cheese in brine originating from areas located in south-eastern Mediterranean area. Cow cheese, sheep and/or buffalo cheese and cheese with albumin embedding are also part of this group. The distinctive peculiarity of this type of cheese is the fact that the product is subjected to the technological operations of wet or dry salting, which gives not only a special taste, but also a longer shelf life. The purpose of this study is to analyze the changes of the main physico-chemical characteristics: water activity, moisture, color and textural parameters (hardness, adhesiveness, gumminess, chewiness cohesiveness, elasticity) of feta cheese during storage. The physico-chemical characteristics and the textural parameters were determined for feta cheese kept in refrigerator, at certain time intervals (1 day, 30 days, 60 days, 90 days and 120 days). Evaluation of the quality and determination of shelf life is based mainly on the significant differences between textural and physico- chemical parameters, and color during storage, under refrigeration conditions. Key words: adhesiveness, chewiness, cohesiveness, color, elasticity, feta cheese, gumminess, hardness, moisture, storage, texture, TPA, viscosity, water activity.


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PHYSIOLOGICAL AND MORPHOMETRICAL

INDICES IN WILD AND CULTIVATED TANACETUM VULGARE PLANTS

Gabriel-Ciprian TELIBAN1, Andrei LOBIUC2,3, Marian

BURDUCEA2, Roxana Alexandrina CLINCIU RADU1, Vasilica ONOFREI1, Silvia Brîndușa HAMBURDĂ1

1„Ion Ionescu de la Brad” University of Agricultural Sciences and

Veterinary Medicine of Iaşi, 3, Mihail Sadoveanu Alley, Iaşi, 700490, Iaşi,

Romania 2„Alexandru Ioan Cuza” University of Iasi, Carol I Bd., 11, 700506, Iaşi,

Romania 3„Stefan cel Mare” University of Suceava, Universitatii Street, 13, Suceava,

Romania

Abstract: In the present paper, some physiological and morphological parameters were assessed in tansy plants belonging to wild populations as well as to a tansy ecological, in similar conditions to those in the field. From a physiological point of view, wild tansy plants displayed higher amounts of a and b chlorophylls as well as of carotenoid pigments contents. Photosynthesis and transpiration rates as well as stomatal conductance (gs) were higher in wild Tanacetum plants compared to cultivated ones. From a morphometrical point of view, cultivation of tansy led to increased total fresh mass of plants, of inflorescences and of stems and leaves, as well as to an increased height of cultivated plants. Cultivation of tansy thus allows better growth of plants compared to wild ones, and further analysis of such parameters, along with biochemical ones, should be conducted to establish optimum conditions for intercropping of other species with tansy. Key words: morphological parameters, photosynthesis, physiological parameters, stomatal conductance, tansy, transpiration rates


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MEBRANE PROCESSES IN SUGAR INDUSTRY

Students: Artem YERSHOV, Oleksii MURATOV

Coordinating Professors: Ph.D.Yurii ZMIEVSKII, PhD.Valerii MYRONCHUK

Faculty of Machinery and Equipment for Food and Pharmaceutical Industries,

National University of Food Technologies, Kyiv, Ukraine Abstract: Active introduction of membrane processes in food industry is related to the possibility of finding solutions at molecular level, saving the native state of valuable components. Baromembrane processes (micro -, ultra -, nano-filtration, reverse osmosis) are mostly widespread. In sugar industry these technologies are not used practically, because of large production volumes and insufficient amount of scientific research in this area. Therefore, the present paper studies the process of treatment of extracts from sugar beet based on ultrafiltration. The aim of the present work was to analyze continuous and periodic diafiltration of extracts from sugar beet. According to the obtained data, a periodic diafiltration has the certain technological advantages related to the higher concentration of saccharose in the cleared solution (permeate) and it registers fewer losses of concentrate. However, it is here necessary to expect more below zero values of the specific productivity of membranes. It is therefore necessary to conduct a feasibility study of the best method of division of the prospected solutions, and also to take into account the further variants of this treatment. Key words: baromembrane, filtration, mebrane, osmosis, permeate, sugar.


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INFLUENCE OF THE TECHNOLOGICAL PARAMETERS ON THE HEAT TRANSFER SURFACE

OF BEER WORT BOILER

Students: Dmytro MERZLYAK, Eduard FEDORENKO Coordinating Professors: PhD. Serhii UDODOV,

PhD.Lesia MARTSYNKEVYCH Faculty of Machinery and Equipment for Food and Pharmaceutical

Industries, National University of Food Technologies, Kyiv, Ukraine

Abstract: The processes taking place in brew houses, especially beer wort boiling, are one of the main and most energy intensive ones. Therefore, special attention should be paid to the calculation of structural elements equipment that provides efficient developing of these processes. The process of heat transfer from the heat-agent to the product affects primarily the device material, wall thickness and shape of the bottom of the device. However, the selection and calculation of geometrical parameters of the device are some problems and issues which require in-depth study and specification. The structural features of the bottoms of brewing devices were researched. The dependence between technology and design parameters was analyzed, affecting the wall thickness and heating surface area of the bottom unit of a steam jacket. Double-cone bottom is the most efficient design. It provides the necessary heating area at: r=0.6-0.7R and α1=35-65°, α2= 30-40°,increase in volume of wort near the heating area to 8%. Heating time reduces to 5%, in comparison with conical bottom. The circulation of the heat flow is more intense and evenly. Key words: beer, boiling, energy, equipment, heat, wort.


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INTENSIFICATION OF THE PROCESS OF WHEAT DOUGH KNEADING

Students: Andrii BULKA, Vitalii RACHOK

Coordinating Professor: PhD.Volodymyr TELYCHKUN Faculty of Machinery and Equipment for Food and Pharmaceutical Industries, National University of Food Technologies, Kyiv, Ukraine

Abstract: The process of kneading is an important manufacturing operation, which influences the further course of the process and the quality of the finished product on a whole. The introduction of accelerated technology of dough making requires detail research of kneading process, the study of effect intensity machining of dough, change of humidity during the process and the duration of the stages of kneading, mixing of components, kneading and plasticizing, according to modern concepts of the theoretical foundations of the process of wheat dough kneading. Research was conducted on FARINOGRAPH®-AT. A mixture made from flour, water, salt and yeast was placed in a mixing chamber. The torque value (throughout the process) and the relevant process parameters were recorded. The research results allowed defining the limits’ stages of kneading, in terms of dependence of the

torque on shaft of the working body, the speed of the working body and different humidity of dough. As a result of our investigations, the parameters of wheat dough kneading depending on the speed of working blade were determined. The duration of the first and second stage of wheat dough kneading are determined by the intensity of machining. The duration of the second stage of formation does not depend on dough humidity and it has power-law nature. An increase in the rotational speed, higher than 63 rpm does not affect the duration of dough formation. Key words: dough, humidity, intensification, kneading, plasticizing, wheat.


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PRELIMINARY RESULTS REGARDING THE INFLUENCE OF SOME ECOLOGICAL FOLIAR FERTILIZERS ON

MORPHOMETRIC AND PHYSIOLOGICAL INDICES IN CULTIVATED MEDICINAL AND AROMATIC SPECIES

Vasilica ONOFREI1, Gabriel-Ciprian TELIBAN1, Marian BURDUCEA2,

Andrei LOBIUC2,3, Maria-Magdalena ZAMFIRACHE2, Teodor ROBU (coord.) 1

1 "Ion Ionescu de la Brad" University of Agricultural Sciences and Veterinary Medicine of Iaşi, Mihail Sadoveanu Str. 3, Iaşi, 700490, Iaşi 2„Alexandru Ioan Cuza” University of Iasi, Carol I Bd., 11, 700506, Iaşi

3”Stefan cel Mare" University of Suceava, Universitatii Street, 13, Suceava Romania

Abstract: Advancing the knowledge regarding the importance of some traits and indices of ecological cultivation technologies in enhancing yield and crop quality may contribute to the successful expansion of medicinal and aromatic plants cultivated areas. Also, such information may lead to improved technologies with increased performance. This requisite stems from the fact that the wild flora is insufficient for providing raw materials, therefore, the cultivation of medicinal and aromatic plants on increasing areas is necessary. The significance of cultivating aromatic and medicinal plants in ecological settings derives also from the fact that the usage of such species implies direct contact with humans, through consumption or otherwise. Enhanced knowledge of herbs and spices and their ecological cropping is required for a better exploitation of their outstanding properties and which are based on biologically active substances such as alkaloids, phenolic compounds or essential oils. As such, a series of research conducted within UASVM Iasi, Faculty of Agronomy, focused on the influence of ecological foliar fertilizers (Fylo®, GeolinoPlants&Flowers®, Cropmax®, Fitokondi®) on the morphological and physiological indices on medicinal and aromatic plants: basil, marigold and artichoke. Our results showed the positive effects of ecological foliar fertilizers on the investigated plant species. Regarding the physiological analyzed indices, the ecological fertilization did not significantly alter their values, in some cases leading, however, to an improvement. Key words: Ocimum basilicum L., Calendula officinalis L., Cynara scolymus L., Phytotherapy, Ecological foliar fertilization


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SECTION B

MASTER STUDENTS' RESEARCHES

FOOD-AGRI SCIENCE



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TESTING THE DIFFERENT BRANDS OF ENERGY DRINKS NUTRITIONAL VALUES, WHAT WE

BOUGHT IN HUNGARY

Student: Csaba VARGA, Coordinating Professor: Ph.D. Nikolett CZIPA

Faculty of Food Safety and Quality Engineering, University Debrecen, Hungary

Abstract: Nowadays caffeine drinks are very popular, e.g. coffee, tea, energy drinks. Many people think that the energy drinks are not healthy. This is the reason for which we analyzed these drinks. In this study 13 energy drinks (different package, different taste and different brand) were analyzed after decarbonization. Different parameters of these energy drinks (e.g. caffeine content, sugar content, vitamin C content) were measured and compared to the values of labeling. The total phenolic content of these energy drinks was also determined, and a questionnaire was used to assess the consumer’s habits (as well as

decision-making factors, e.g. brand, package, sugar, vitamin and caffeine content, alcohol and coffee consumption). Key words: caffeine, energy drink, phenol content, sugar content, vitamin C


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ANALYSIS OF BABY FOOD NUTRITIONAL VALUES

Student: Andrea KÁNTOR, Coordinating Professor: Ph.D. Nikolett CZIPA

Faculty of Food Safety and Quality Engineering, University Debrecen, Country Hungary

Abstract: Baby food is a very important type of food. When mothers cannot provide them with enough breast milk, baby foods may be used since early month. When babies need other types of food, similar to what children or adult eat, they can be given baby foods e.g. carrot puree, chicken puree, etc. We were curious to identify the kind of ingredients that can be found in these foods. The water content, dry matter content, total phenolic content, flavonoid content, vitamin C content, microelements (aluminum, iron, manganese, copper and zinc) and macronutrients (calcium, potassium, sodium, magnesium, phosphorus and sulphur) content were measured. Some heavy metals were also measured, e.g. chromium, cadmium and lead. In the future we would like to compare baby foods from the market and some homemade. Key words: baby food, total phenolic content, vitamin C content, microelements, macronutrients


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EFFECT OF BEER’S MINERAL CONTENT ON

HUMANS’ HEALTH

Student: Loránd ALEXA, Coordinating Professor: Ph.D. Nikolett CZIPA,

Ph.D. Sándorné KINCSES Faculty of Food Safety and Quality Engineering,

University of Debrecen, Hungary Abstract: Beer is an ancient drink which had been mentioned even in old legends, and is also extremely popular nowadays. The unbelievably extensive use of beer in the ancient times is not much known in our society, but there are actually several studies on the effects of beer on the human body. May there be a positive side of temperate consumption of alcohol? Several studies report on the effect of beer on circulation and blood-pressure, which can easily be related to beer’s pretty low alcohol content

and proper mineral compound, especially the Na, K, Ca, and Mg concentration. In this research I have measured the content of the above-mentioned minerals to light shine on these effects. Nine different types of beer were examined, including economy and premium brands, by FES (Flame Emission Spectrometry) and FAAS (Flame Atomic Absorption Spectrometry) methods. As for the results, despite the diversity of different types’ content, all of

them turned out to be able to lower blood-pressure because of their right proportion of these minerals. It appears that beer contains minerals such as Na, K, Ca and Mg in a very favorable concentration. That is why reasonable consumption of beer can lead to a slight decrease in blood-pressure. Naturally it is also important to consider other aspects, e.g. nutrition, alcohol-consumption. Key words: alcohol, beer, blood-pressure, circulation, minerals, nutrients


30

ISOLATION AND IDENTIFICATION OF FUNGI FROM VINE ROOTSTOCK

Student: Andrea TÓTH

Coordinating Professor: Ph.D. Ezsébet KARAFFA, Ph.D.CsillaKOVÁCS

1Faculty of Institute of Food Science University of Debrecen, Hungary,

Abstract: The aim of the research was to study the composition of microflora of infected plants. We studied 120 scions, taken from Tokaj Wine Region, and scions showed the grapevine trunk disease symptoms. The fungal colonies, isolated from the scions, were first studied from the morphological point of view and later on after further processing they were examined with molecular markers. Thus, we identified the genera by morphological characters: colony morphology and microscopic analysis. The species identification was made by molecular methods. We used ITS-sequences. The whole genomic DNA was extracted from pure colonies. The rDNA-region containing ITS1 and 2 was amplified using ITS4 and ITS5 primers. Finally amplicons were sequenced and analysed. We determined the taxonomic classification by blasting and phylogenetic comparisons. We studied 34 pure cultures isolated from scions. The isolates belong to 4 genera based on morphologic characters, with the following proportion: 16 Alternaria sp., 14 Fusarium sp., 3 Epicoccum sp. and 1 Trichoderma sp. The result of the species-level identification, based on ITS-sequences: 9 isolate of Alterneriaarborescens, 7 Fusarium equiseti, 5 Alternariaalternata, 3 Epicoccumnigrum, 3 Fusarium sporotrichioides, 2 Fusarium acuminatum, 1 Fusarium graminearum, 1 Fusarium tricinctum, 1 Fusarium verticillioides. It is obvious that Alternaria and Fusarium are the most frequent endophytes in the plant scions. Key words: rootstock, ITS-sequences, phylogenetic tree, grapevine trunk diseases, morphology, species-level identification, grapevine scions


31

PREHARVEST TREATMENTS OF SOUR CHERRIES

TO EXTEND SHELF-LIFE

Student: Boglárka BUJÁKI Coordinating Professor: Kata MIHÁLY1, Anikó SZOJKA1, Csilla KOVÁCS1, Ferenc TAKÁCS2 and Erzsébet SÁNDOr1

1 Faculty ofFoood Engineering, University of Debrecen, Hungary, 2 NAIK Fruit Research Institute, Újfehértó, Hungary

Abstract: Sour cherry contains abundantly acids, vitamins, minerals and antioxidants, and in contrast to the cherries unlimited quantities of sour cherry can be consumed. Our goal is to develop the foundations of a storage technology which increases the period of the trade marketing of the sour cherries. Different plant protection treatments such as pre-harvest chemical pesticides (Luna sensation, Luna privilege) and bio-pesticides (Boniprotect, Serenade), and the effectiveness of radiation after the harvest were examined in Hungarian sour cherry cultivars: Érdibőtermő”, ,,Újfehértóifürtös” and ,,Petri”. For the experiment intact sour cherries were collected with stem. As controls, the fruit was harvested from trees without any treatment in the preharvest treatment period. For determination of yeast and mold counts Dichloran-Rose Bengal-Chloramphenicol (DRBC) medium was used. For the shelf-life study, the intact sour cherries were stored separately for two weeks at 20 °C. Samples were taken from the appearing molds for DNA isolation. The determined yeast and mold count has shown that radioactively treated samples were the most contaminated ones. Among the pathogens Alternaria was present in the largest amount. This result correlated well with the shelf-life study. In the case of ,,Újfehértóifürtös” the most effective treatment proved to be the

Serenade. Radioactively irradiated sour cherry had the shortest shelf life. Key words: Alternaria, brown rot, ,,Érdibőtermő”, ,,Petri”, shelf-life study, sour cherry, storage technology, ,,Újfehértóifürtös”,


32

IDENTIFICATION OF PATHOGENIC FUNGI FROM ROTTEN WALNUTS (Juglans regia)

Student: Katalin BELOVECZ

Coordinating Professor: Ph.D. Erzsébet KARAFFA, Csilla KOVÁCS

Faculty of Institute of Food Science, University of Debrecen, Hungary Abstract: English or Persian walnut (Juglans regia) is rich in valuable oils: omega-3 essential fatty acids such aslinoleic acid, alpha-linoleic acid (ALA) and arachidonic acids. Moreover it has a high protein, and fibre, and relatively high phyto-chemical content with anti-oxidant activity. We aimed to isolate and identify walnut pathogens from fruits, and to test their pesticide sensitivity. Samples from different Hungarian walnut varieties (Milotaibőtermő,

Milotaikései, 20 hektáros Alsószentiváni 117, Milotai 10) were sampled to isolate pure fungal colonies on Potato-Dextrose Agar (PDA). DNA was isolated from pure fungal colonies for further PCR amplification with ITS4 and ITS5 primers. Identification was based on ITS sequences. Four days old pure fungal colonies were used to determine the fungicide sensitivity on fungicide containing plates. We tested 8 fungicides and compared their growth with 1 control for 15 days. The growth of the fungal colonies was determined on the 9th and 13th day, and inhibition of the mycelia growth was calculated. We identified Phomopsis sp., Fusarium sp. and Botryosphaeria sp.from the infected walnuts. The Folicur Solo and the Manzate 75 DF were the most effective fungicides, as compared with the other fungicides tested. Key words: ITS, inhibition of mycelial growth, Juglansregia, fungicide, plant pathogen, PCR


33

EXTRACTION AND ANALYSIS OF FATTY ACIDS

RESPONSIBLE FOR FLAVOR AND OFF-FLAVOUR FROM WOOD PELLETS

Student: Robert APJOK ,

Co-author: Mag. Ph.D., Barbara PÖLLINGER-ZIERLER Institute of Analytical Chemistry and Food Chemistry, Food Chemistry and Sensory Science Department, Graz University of Technology, Austria

Coordinating Professor: Prof. Ph.D. Eng. Anca Mihaly-COZMUȚA Faculty of Science, Chemistry-Biology Department, Technical University of

Cluj Napoca, North University Center of Baia Mare, Romania Abstract: Biomass pellets are generated by compressing residual sawdust from the wood production industry at high temperature and pressure through the holes of a steel die to form cylindrical pellets. Besides the beneficial characteristics for the heat production, the customer also expects an inherent wood pellet flavor of the product. If irinous or pungent flavors are present, the customer will experience atypical off-flavors, leading to complaints and lower the customer acceptance., and the other one in university, were tested after two weeks of storage in glass jars and plastic buckets. In view of identifying odor-active components in wood pellets, the gas chromatography instrumental method was used to identify especially linoleic and linolenic unsaturated fatty acids, these acids being precursors for aldehydes like pentanal and hexanal. The pellets samples provided by a company from pellets industry from Austria were treated with different concentrations of Ca(OH)2, and the other samples made in university were treated with different substances like milk of lime, chalk, liquid acetylsalicylic acid, powder acetylsalicylic acid, hop and grape seed, in order to reduce the amount of unsaturated fatty acids. The use of Ca(OH)2, and other substances in different concentrations in order to reduce the amount of fatty acids led to lower concentration of these unsaturated fatty acids. Key words: aldehydes, eco-friendly, fatty acids, gas chromatography, hexanal, off-flavors, wood pellets


34

CHEMICAL COMPOSTION AND ANTIOXIDANT ACTIVITY OF SOME PLANT ESSENTIAL OILS

Maria Ioana MORAR, Mădălina Gianina MENTEA

Scientific Coordinators: Prof. Ph.D. Cristina Anamaria SEMENIUC,

Prof. Ph.D Sonia SOCACI, Assoc. Prof. Ph.D. Ancuţa Mihaela ROTAR

Faculty of Food Science and Technology University of Agricultural Sciences and Veterinary Medicine

Cluj-Napoca, Romania Abstract: The aim of this study was to investigate the volatile compound profiles of some essential oils extracted from plants belonging to two species of Apiaceae and two of Lamiaceae. The plant material (dried leaves) was commercially purchased. The extraction of essential oils was made by hydro-distillation using a Clevenger apparatus. The analysis of volatile compounds was performed by the ITEX/GC-MS technique and these ones were identified by comparing their mass spectra with those in the NIST27 and NIST147 libraries. The identified compounds were classified as monoterpene hydrocarbons, oxygenated monoterpenes, sesquiterpenes hydrocarbons, and others. Key words: plants, essential oils, hydro-distillation, ITEX/GC-MS, volatile compounds.


35

USE OF ALIUM URSINUM IN CHESSE PRODUCTION

Students: Antonela GAVRĂU

Coordinating Professor: Prof. Ph. Adrian TIMAR

Faculty of Environmental Protection, University Of Oradea, Romania.

Abstract: Romanian "TELEMEA" cheese is one of the most popular and valuable diary product in Romanian diary market. The product is similar with Greek "FETA" cheese. The bear garlic is well known because of strong bioactive properties and nutritional value. Aim:The objective of this study is to find if the addition of bear garlic leafs improve the properties of "TELEMEA" cheese. Materials and Methods: "TELEMEA" cheese was selected from the available products from the market. There were set up 2 experiences that allow us to compare if the addition of bear garlic leafs lead to benefits during maturation of "TELEMEA" cheese. The quality assessment was conducted regarding organoleptical and physical - chemical parameters done by methods according with Romanian standards STAS 1981-80. Results: Our results show that the combined use of whey and bear garlic leafs improve significant the "TELEMEA" chess. In this way the most impressive was the improving of the texture and the appearance. There was important improvement regarding the protein content and also the production yield. Regarding control - "TELEMEA" cheese maturation in brine. Conclusion: In the present research work, we demonstrated that the use of whey and bear garlic leafs improve very significant the maturation process of "TELEMEA" cheese. Key words: bear garlic, brine, "TELEMEA" chesse, organoleptic properties ,physic and chemical parameters


36

STUDENT COUNCIL OF THE FACULTY OF

MECHANICAL ENGINEERING OF PACKAGING TECHNOLOGIES

Student: Andrii LYSTOPAD

Coordinating Professor: Prof.PhD.Sergii BLAZHENKO Faculty of Engineering Mechanics and Packaging Equipment.

National University of Food Technologies, Ukraine, Kyiv

Abstract: Student Government in NUFT is an independent social activity of students, which aims to provide students with performance of their duties, protection of their rights, the creation of appropriate conditions for education, recreation, accommodation in dormitories, attracting students for the challenges of opening instincts and abilities in young people, forming their organizational skills and educational work in the workplace. The structure of the Student Council consists of different sectors. The governing body - is the head of the student council, one of the most active sending mass cultural activities. On the base of our faculty, students can take part in dance and theater groups, learn to play musical instruments, sports, and volunteering, scientific work, learn how to be leader. Active work is the first course. Curators are engaged in a variety of tours, exhibitions, conferences. The Students’ Council organizes entertainment for closer acquaintance with the first course. Very serious preparation is conducted with students on various Olympiads and competitions in disciplines. Thanks to the joint work of the student council and teachers, our students took prizes in national competitions, present their work at conferences, and have the opportunity to show their development in various exhibitions. Key words: council, education, government, leaders, NUFT, student.


37

IMPROVEMENT OF A PROCESS OF TABLET COMPONENTS MIXING

Student: Andrii LYSTOPAD

Coordinating Professor: Prof.Ph.D.Olena CHEPELIUK Faculty of Machinery and Equipment for Food and Pharmaceutical


Abstract: The aim of mixing process of tablet mixture components is to obtain a homogeneous mass with uniformly distributed components. It affects the quality of drugs. An emergent task is the definition of rational operating modes of appropriate equipment that can provide the required products characteristics and minimum energy consumption. This study analyzes the process of mixing in the mixer with two Z-shaped mixing devices. In the modeling of mixing process which was performed by a licensed software system Flow Vision, the rotational speed of mixer device was considered as a controlled factor. When the frequency of rotation increases the uniform distribution of components in the volume of mixer is faster. In particular, at the frequency of rotation over 53 rpm, the necessary degree of homogeneity is achieved within 14 minutes from the beginning. However, the increase in the frequency of rotation leads to increase in power consumption, and hence to the rise of production cost. The optimum rotor speed - 46 rpm was defined from the analysis of the influence of factor on the equipment productivity and general working expenses. Thus, the sustainable value of concentration of bulk components achieved is observed for 19 - 20 minutes. Energy dissipation in the mixer does not lead to significant heating of the mixture components. So, the design of the mixer engine is advisable to change the frequency of rotation at 46 rpm. Key words: energy, equipment, homogeneous, mixing, quality, tablet.


38

IMPROVING OF HEAT UTILIZATION IN THE BREAD

BAKING PROCESS

Student: Dmytro YATSENKO Coordinating Professors: PhD. Volodymyr TELYCHKUN,

Ph.D.Mykola DESYK Faculty of Machinery and Equipment for Food and Pharmaceutical


Abstract: A thermal balance of modern bakery ovens was analyzed, and it is determined that about 15% of the total furnace heat costs for warming of dough pieces is used usefully. The main heat losses in a stove unit, except for flue gas losses, are the losses of heat at moistening with steam baking chamber (30%) and oven loss (10%) and the loss with the ventilation air via the mounting mouth of the furnace (12%). Effectiveness of the use of heat for baking bread is evaluated by conditional technological efficiency. However, as this ratio analysis cannot be an objective assessment of the efficiency of the heating unit, as both components ratio is variable and depends on the assortment of baked goods. We have presented the theory of heat consumed by the baking heat of the loss of bread with an oven loss, and as the quantity which characterizes the efficiency of the furnace to take the coefficient of effective use of the heat. It results from our analysis of the installation scheme that the heat vapor leaves through the mouth of landing together with the ventilation air through his recovery and returns as a steam for humidification in thebaking chamber. The wetting zone was reconstructed. It allows the recycling of waste steam from the wetting zone and minimizes the loss of steam and heat into the surrounding space. Key words: baking, bread, heat, recycling, stove, utilization.


39

RESEARCH REGARDING THE CHARACTERIZATION

OF THE PHYSICAL AND CHEMICAL PROPERTIES OF SOME HONEY FROM DOROHOI AREA

Student: Roxana Gabriela GIREADĂ,

Coordinating Professor: Prof. PhD. Eng. Mircea OROIAN Faculty of Food Engineering,

“Stefan cel Mare” University of Suceava, Romania Abstract: The aim of this research is to evaluate the physical and chemical properties of some honey types from Dorohoi area. The physical parameters, such as pH, free acidity, moisture, electrical conductivity and the colour of some honey types were determined. The ”Harmonised methods of the international Honey commission” were used for achieving

the physicochemical parameters of the five honey types: Robinia Pseudoacacia honey, Tillia Europaea honey, Helianthus annuus honey, Brassica napus honey and polyfloral honey. The results regarding the pH of the analyzed honey types suggest that the obtained values did not comply with the freshness condition; the value listed in the Honey Standard being surpassed (4.5). In the case of the free acidity, the highest value was registered on the sunflower honey (Helianthus annuus), 20.1 meq acid/kg. The moisture content of the analyzed types of honey did not exceeded the standard value of 20 g water/100g honey. The highest result for the electrical conductivity was registered by the Europaea honey, 581,3μS/cm, and the lowest result eas registered by the Robinia Pseudoacacia honey, 304,6 μS/cm. The CIEL*a*b* method was used for

the color analysis of honey and the following parameters were determined: hue angle, chromaticity, white index and yellow index. Key words: color, electrical conductivity, free acidity, honey, moisture, pH, physical and chemical characterization.


40

OPTIMIZATION OF TECHNOLOGICAL PARAMETERS FOR HAWTHORN JELLY

PRODUCTION

Student: Mădălina IUGA Coordinating Professor: Assoc. Prof. PhD.Eng. Silvia MIRONEASA


Abstract: Hawthorn plant, a member of Rosaceae family, is used mostly for food and medical purpose. The jelly is a good method to conserve this fruit especially because it contains pectin enough to obtain the gelled structure. Hawthorn berries have numerous pharmacological properties due to their rich content in flavonoids and proanthocyanidins. The aim of this study was to analyze the quality of hawthorn jelly samples made by means of different technological parameters. In this purpose, the General Factorial Designs from Design Expert software was used. Temperature and time were the factors used in the experimental design whereas texture, color and sensory analysis parameters were the responses. Different samples of jelly were made, each one at different juice extraction temperature and boiling time. Hawthorn jelly was examined from the textural, chromatic and sensorial point of view. A texture analyzer and an Ocean Optics spectrometer were used to investigate the textural and chromatic characteristics of jelly samples. For the sensory analysis, the preferential test by nine hedonic scales was used. By applying the design of experiment and optimizing process with a desirability function for multiple response optimization, extraction temperature of 70ºC and short boiling time of 15 min were the values to obtain a jelly with best textural parameters, chromatic profile and sensorial characteristics. Good correlations were found between some textural parameters and sensory characteristics as well as between color sensory characteristics and color parameters lightness and blueness of jelly samples. In conclusion, the processing conditions of hawthorn berries have a great influence on the quality characteristics of the finished product. Key words: color, General Factorial Design, hawthorn, jelly, sensory characteristics, texture.


41

STUDY ON THE QUALITY OF BANANA PEEL VINEGAR

Student: Angela-Ioana TCACI,

Coordinating Professors: Lecturer PhD. Eng. Ancuţa Elena PRISACARU,

Assist. PhD. Laura-Carmen APOSTOL Faculty of Food Engineering

“Stefan cel Mare” University of Suceava, Romania

Abstract: Vinegar is the product obtained through double fermentation, alcoholic and acetic fermentation of liquids or other substances of agricultural origin. Various researchers have carried out investigations on vinegar production from various raw materials such as fruits, fruit peels, and many other agricultural materials. The contemporary era is characterized by a very fast rhythm of modernization and improvement of society, changes that manifest at all levels. It pays special attention to the role of the diversification of production and renewal of its food products as a means of correlating the requirements of consumers, manufacturers and trade organizations to achieve the highest possible social effect. The present study summarizes the research carried out on vinegar production from banana peels. In order to characterize the quality of banana peel vinegar a series of analyses have been made: total acidity, pH, antioxidant capacity by DPPH, Folin-Ciocalteau index and Frap. Total acidity was determined by neutralizing samples with 0.1N NaOH. pH was estimated using pH meter. Vinegar density was obtained using the ratio between weight and volume. Key words: banana peel, vinegar, physico-chemical properties


42

USE OF REODYNAMICAL THEORY TO DETERMINE PARAMETERS OF VISCOUS-ELASTIC SYSTEM

DEFORMATION

Students: Vitalii MALYK, Oleksandr GUTS, Coordinating Professors: PhD. Viktor GOOTS,

Ph.D. Oleksii GUBENIA Faculty of Machinery and Equipment for Food and Pharmaceutical Industries, National University of Food Technologies, Kyiv, Ukraine

Abstract: The aim of this research is to determine deforming the deforming force of viscous-elastic elements by working branch of technological equipment. This task is done by methods of mathematical modeling basing on second order differential equation of a moving. Different types of driving mechanism movements were considered in terms of the sample of cams. Bodies with different rheological properties during deformation were considered. Mathematical models which obtained on the basis of differential equalizations of the second order allow defining of movement, rate of movement, work and power of load movement depending on duration, character of change of motive force, angle of slope and properties of surface. Power descriptions of movement are certain as dependences on the character and time of action of motive force. It allows expecting them at any stage of motion. The modelling results enable the choice of a movement mechanism, providing such modes of motion that the load will not be damaged, and the process will take place with the minimum charges of energy. Key words: design, energy, equipment, packing, reodynamic, transporting.


43

ANALYTICAL EVALUATION OF PACKAGING MACHINE SYSTEMS ACCORDING TO THE BASIC

CRITERIA

Students: Andrii MASLIANKO, Andrii PAVLIUK Coordinating Professors: Ph.D.Oleksandr GAVVA,

Ph.D.Liudmyla KRIVOPLYAS-VOLODINA Faculty of Machinery and Equipment for Food and Pharmaceutical Industries, National University of Food Technologies, Kyiv, Ukraine

Abstract: Among the important tasks in improving the operation of packing equipment for the technical condition is to improve the system of collection, processing and analysis of information about the technical condition and reliability of technical systems. Time detection of points of origin of the degradation processes that determine the timing of the transition in the limit State, tailor-made for every type of functional modules of the technological line, is to control the level of reliability engineering on the stage of its layout and operation. Effectiveness of the equipment developed system of KPI (Key Performance Indicators) was analyzed. But before starting them it is necessary to agree on terminology. As already mentioned, the OEE is an approach to monitor the work of equipment. At the same time very often under the OEE, it is understood as its own coefficient, which characterizes the work of the equipment. To avoid confusion in the future OEE will be used, when talking about approach, and the "criterion of the OEE in the second case. The obtained processing results of the values of parameters of reliability during operation, as a rule, are compared with the corresponding values of the indicators for previous periods. This approach allows carrying out a quality assessment of the level of reliability in relation to previous periods. Statistics of failure and faults are received in the unstable conditions of supervision, which greatly affects the accuracy and reliability of the evaluation. Keywords: criteria, diagnostic, equipment, KPI, OEE, packaging, synthesis.


44


45

SECTION C

UNDERGRADUATE STUDENTS' RESEARCHES

FOOD-AGRI SCIENCE



46


47

DETERMINATION OF IRON CONTENT

IN WHITE WINE CHARDONNAY

Student: Mariia LYSIAK, Iryna VEREN’KO Coordinating Professor:

Associate Professor Ph.D. A.V. SACHKO Institute of Biology, Chemistry and Bioresource,

Chernivtsi National University, Ukraine

Abstract: This work dealt with determination of iron content in some samples of white Chardonnay wine taken from the same reasonable price category. It is known that excessive content of iron ions has negative influence on the fermentation processes. Therefore, it is important to determine the content of this species and, if necessary, remove excessive iron. According to the Ukrainian standards the content of iron in white wines should be ranged between 3–10 mg/l. Two different methods: atomic-absorption spectroscopy and photometrical analysis were employed in this work. Actually, we used a classic modification of the latter method, known as "blue clarification", which is based on the interaction of the ferric-containing salts with the ferrocyanide ion [Fe(CN)6]4− resulting in formation of the intensively colored pigment “Prussian blue”. It is necessary for both methods to oxidize Fe (II) to Fe (III). All the results obtained in this work showed a good correlation. It was found that iron content in the majority of the samples was lower than the limit and did not exceed 2.3 mg/l. Such essential deviation from the standard, in our opinion, can be resulted from different factors, such as: technological process errors, low quality of the raw materials or possible product falsification. Further investigations will be aimed on deeper clarification of this issue. Key words: atom absorption spectroscopy, blue clarification method, falsification, iron, wine, standardization.


48

THE PHOTOCATALYTIC FEATURES OF THE SYSTEMS BASED ON TIO2 WITH THE DERIVATIVE

OF 3-HYDROXY CHROMONE DYE

Student: Mariana LUTSIV Coordinating Professor: Associate Prof. Ph.D.,

I.V. KONDRATYEVA Institute of Biology, Chemistry and Bioresources

Department of Chemical Analysis, Food Assessment and Safety, Yuriy Fedkovych Chernivtsi National University, Ukraine

Abstract: Considering the alarming level of pollution of the hydrosphere, more and more alternative pathways are being investigated in order to eliminate organic pollutants from the environment. TiO2 is a promising material in the photocatalytic pathway of pollutant-removal since it is non-toxic, relatively inexpensive and so on. However, like everything in balanced nature, it has also its own shortcomings, which decreases its efficiency. Wide band-gap energy of native TiO2, which only allows absorption of the UV part of the solar spectrum, is the most serious problem of this material. This work reports results of the investigation of TiO2 sensitization by dye-sensitizer in order to design the photocatalytic (PC) systems on this basis. The flavonoid type dye - derivative of 3-hydroxychromone was used as a sensitizer. A spectral research has been conducted and the results proved that the intensity of interaction increased and a small absorption shift within the visible region was registered after adding some small amount of q-TiO2 to the ethanol solution of the dye. The PC activity, the most important property of the TiO2 nanoparticles, was determined on the reaction of photoreduction of methylene blue (MB). The results allowed us to outline the scheme of PC processes during MB reduction and caused by the light absorbed by the dye-sensitizer.

Key words: dye-sensitizer,flavonoids, photocatalytic system, photocatalytic activity, sensitization, semiconductor.


49

ASSESSMENT AND QUALITY CONTROL FOR SOME YOGURT PRODUCTS

Student: Karyna KUCHURIAN

Coordinating Professor: Associate Prof. Ph.D., I.V. KONDRATYEVA

Institute of Biology, Chemistry and Bioresources Department of Chemical Analysis, Food Assessment and Safety Yuriy Fedkovych Chernivtsi National University, Ukraine

Abstract: The quality of yogurt is governed by a number of factors. In fact, inferior milk quality, microbiological aspects, sanitary conditions and some other factors can shorten the product’s shelf life. Non-hygienic conditions (open packs, higher contamination) also deteriorate the quality of yogurt. In contrast, there is an increasing customer’s demand for taste, quality, stability and long shelf life of

yogurt. Hence, the research on the yogurt quality assessment is the basic need to arise consumers’ awareness. For this purpose the quality of some yogurt samples made by national producers were assessed. The organoleptic analysis of the yogurt samples proved that the appearance, colour and taste of the samples corresponded to the normative requirements. The consistence assessment showed that the sample №3 was excessively liquid whereas the sample №2 was

slightly gassing which is undesirable. The titratable acidity of all studied samples ranged from 90 ºT to 110 ºT which did not exceed the normative requirements (80 ÷ 140 ºT). The presence of nitrates in the sample №3 was identified by the semi-quantitative method of analysis, fact which stands for evidence of the product falsification.

It can be concluded that the quality of the evaluated yogurt samples, except the sample №3, is satisfactory as proved by their

organoleptic and physico-chemical parameters. Key words: assessment, organoleptic, physico-chemical

analyses, quality, shelf life, titratable acidity, yogurt.


50

SENSITIZING OF TiO2 BY THE ZWITTER-IONIC DYEIN A PHOTO CATALYTIC REDUCTION OF

METHYLENE BLUE

Student: Tetiana KIRISH Coordinating Professor: Prof. Ph.D., Sc. I.M. KOBASA, Department of Chemical Analysis, Food Assessment and Safety Yuriy Fedkovych Chernivtsi National University, Ukraine

Abstract: Photo catalytic processes involving titania are very promising in the context of photovoltaic, some chemical synthesis technologies and the detoxification solutions for environment protection. The hetero structures (HS) based on titania and a polymethine dye can be used to widen light sensitivity range of photocatalytic systems. A close contact between the sensitizer and the photo catalyst eliminates the kinetic complications, inner light filtration effect and ensures better performance. A novel HS was synthesized from the Degussa’s TiO2T-805 anatase THO and the zwitter-ionic dye-sensitizer 3-oxo-4((1,3,3-trimethyl-3P-indole-1um-2-il)-2-((1,2,2-trimethyl-indoline-2-iliden)methyl) cyclobut-1-enol.

+

CH3

N

CH3CH3

CH3

N

CH3 CH3

O

O

_

The influence of the dye structure on its spectral and electrochemical properties was established. The oxidation and reduction potentials were determined by cyclic voltammetry, and the HOMO and LUMO energy levels were calculated. This type of HS can be used in water photolysis, iodide ion oxidation and photo-destruction of some organic pollutants. Key words: sensitization, hetero structures, titaniumdioxide, zwitter-ionic dye, photo catalytic activity.


51

IMPROVEMENT OF BREAD BAKING PROCESS FOR

CONDITION OF A PORTABLE MOBILE BAKERY

Students: Andrii BULKA, Andrii BOBROV Coordinating Professors: Ph.D.Volodymyr TELYCHKUN,

Ph.D.Yuliia TELYCHKUN Faculty of Machinery and Equipment for Food and Pharmaceutical


Abstract: Portable mobile bakery is a solution to the problem of supplying bakery products to militaries and civilians in emergencies, and the cases when local means are insufficient and sometimes are impossible for human life provision. We propose a portable mobile bakery which sets in a trailer truck and consists of a baking oven, mixing-fermentation-forming unit, storage for flour, water and other product and device for their preparation. It is planned to improve the process of bread making using intensive way of mixing and extrusion forming method. The dough ferments at pressure hermetic containers 20-40 min. Then fermented dough extrudes to the backing conveyor and the volume of dough increases immediately. This way allows reducing the duration and fermentation. Thus we reduce the amount of equipment and energy consumption. Also we use intensive kneading of dough. There are special cam kneading device. It allows getting high quality of dough. We conduct a research on the processes and determined their rational conditions: rotational speed of mixing device and pressure of dough fermentation and extrusion. Key words: bakery, bread, extruding, fermentation, kneading, portable.


52

JELLY ENRICHED WITH ANTIMYCOTIC BIOACTIVE PRINCIPLES FROM PLANTS

Student: Ioana OPREA,

Coordinating Professor: PhD. Cristina COMAN, Ph.D. Oana Lelia POP, PhD.Sonia Ancuța SOCACI

Faculty of Food Science and Technology, University of Agricultural Sciences and Veterinary Medicine

Cluj-Napoca, Romania

Abstract: This study attempts to develop a functional food product with anesthesic and antimycotic properties. The main purpose was to extract the bioactive principles from four plants (Syzygiumaromaticum, Cinnamonumverum, Salvia officinalis and Quercusinfectoria) and determine their antimycotic activity on Candida albicans species. Based on the study results, the bioactive principles extracted from Syzygiumaromaticum, Cinnamonumverum and Quercus Infectoria were incorporated in a jelly matrix in order to obtain functional food supplements able to ensure antimycotic and anesthesic effects on human organism. The aim of the study is to reduce the consumption of synthetical compounds, found in pharmaceutical treatments and replace them by bioactive natural compounds. These natural compounds should be consumed as functional food products able to generate a therapeutical effect. Key words: functional food, functional jelly, antimycotic, anesthesic, essential oils, Candida Albicans


53

IMPROVEMENT OF BIOAVAILABILITY OF CAROTENOIDS AND CHLOROPHYLLS FROM ALFALFA BY INCORPORATION IN A RAW VEGAN CHOCOLATE

Student: Raluca Maria ȚIPLEA,

Coordinating Professor: PhD. Oana Lelia POP and PhD. Loredana Florina LEOPOLD,

Faculty of Food Science and Technology, University of Agricultural Science and Veterinary Medicine Cluj-Napoca, Romania

Abstract: On an almost saturated sweets market, the Alfalfa functional chocolate associates the concept of sweets with a healthy lifestyle. Alfalfa is considered a super-food because of the high content in natural compounds with potential health benefits like chlorophylls, carotenoids, vitamins, enzymes, phytoestrogens, and bioflavonoids. Therefore, alfalfa acts like a detoxification agent while carotenoids provide it with great anti-oxidation properties. The aim of the present work was to characterise the alfalfa powder and to investigate the possibility of incorporation of a carotenoid and chlorophyll rich source (alfalfa powder) in an innovative food matrix - a raw vegan chocolate. The total chlorophylls and carotenoids content in alfalfa was determined using UV-VIS spectroscopy, whereas each pigment was determined by liquid chromatographic methods, like Solid Phase Extraction (SPE) and High Performance Liquid Chromatography (HPLC). The total antioxidant capacity was determined by using the DPPH and ABTS radical scavenging capacity methods. Also the total phenolic content was determined by Folin-Ciocalteu procedure. The HPLC results proved the presence of valuable compounds such as chlorophylls and carotenoids quantified of 100 g powder (11.63 mg chlorophillα, 4.95 mg chlorophilβand 300 mg β carotene). In the present research work, we demonstrated that raw vegan chocolate represents an excellent food matrix for incorporation of alfalfa powder. Key words: Alfalfa, antioxidant activity, bioavailability, carotenoids, chlorophylls, raw vegan chocolate


54

ICE CREAM WITH GRAVIOLA AS FOOD MATRIX

FOR SYMBIOTIC CAPSULES

Student: Andreea-Diana KEREZSI, Coordinating Professor: PhD. Oana Lelia POP,

PhD. Dan Cristian VODNAR Faculty of Food Science and Technology, University of Agricultural Science

and Veterinary Medicine Cluj-Napoca, Romania

Abstract: This paper highlights the viability of encapsulated probiotics in symbiosis incorporated in graviola ice cream for 3 months. Ice cream is usually made from milk or cream, and fruit or flavors are often added. Graviola (guanabana or soursop) is original from the South America, has a sour-sweet taste, white pulp and anti-tumoral proprieties. Probiotics (Lactobacillus, Bifidobacterium, or Saccharomyces) are microorganisms which provide health benefits when ingested in adequate intakes. Nowadays, a limited number of probiotic containing products can be found. Our ice cream contains encapsulated Lactobacillus rhamnosus in alginate matrix. This encapsulation provides protection and high viability to L. rhamnosus for long storage. To increase the viability of probiotic cells, they were encapsulated in symbiosis with different fruits (blueberry, buckthorn) and vegetable extract (tomatoes and spinach). Anthocyanins, β –carotene, chlorophylls and lycopene give nice color to the product and influence positively the viability of probiotic cells during the storage period. Key words: capsules, fruit and vegetable extracts, graviola, prebiotics, probiotics, liquid nitrogen


55

IN VITRO ANTIBACTERIAL ACTIVITY OF SOME ESSENTIAL OILS EXTRACTED FROM HERBS

Students: Mădălina Gianina MENTEA, Maria Ioana MORAR

Coordinating Professors: Assoc. Prof. Ph.D. Cristina Anamaria SEMENIUC, Assist.Prof. Ph.D. Carmen Rodica POP,

Assoc. Prof. Ph.D. Ancuţa Mihaela ROTAR Faculty of Food Science and Technology

University of Agricultural Sciences and Veterinary Medicine Cluj-Napoca, Romania

Abstract: The aim of this study was to highlight the potential use of essential oils extracted from plants as natural food preservatives. In this light, the antibacterial properties of two species of Lamiaceae and two of Apiaceae against some Gram-positive and Gram-negative bacteria were studied. Four essential oils were evaluated for their antibacterial activities individually and then in combination. The inhibitory effects ranged from strong to no inhibition. Some combinations have displayed antagonistic effects against all bacteria and some just on a few bacteria. All other results were interpreted as indifferent effects. Key words: Apiaceae, essential oils, Gram-positive bacteria, Gram-negative bacteria, herbs, Lamiaceae


56

CONTRIBUTIONS TO THE KNOWLEDGE OF SENSORY AND PHYSICO - CHEMICAL QUALITY

FEATURES OF SUCUCK PRODUCT

Students: Oana Andreea NASTAC, Laura Cătălina MANEA, Alexandra Ioana COSTIN

Coordinating Professors: Lecturer Ph.D.Gabriel HOHA, Assist. Prof. Ph.D.Cătălin Emilian NISTOR

Faculty of Animal Sciences, University of Agricultural Sciences and Veterinary Medicine Iaşi, Romania

Abstract: Sucuck is a traditional product from Turkey, manufactured in the past, also in Romania, especially in the south-eastern area of the country, being a confection based on a gel of starch and sugar with a string of walnut halves. In the current paper sensory profile, moisture fat, protein, total sugar, pH, ash and content of sucuck assortments from the Romanian market were compared. Sucuck samples from Turkey were purchased from a store localized in Iasi County. The research revealed that the moisture content ranged between 15.54 and 15.84%, pH was between 4.67 and 4.75, total sugars were within 61.70-61.99% limits, total fat content between 15.58 - 15.97%, proteins ranking between 3.56 - 3.88%, and ash between 1.50 – 1.85%. The research done on the quality of sucuck commercialized in our country showed that this product is not sufficiently well known in Romania, although it is an easy to make product also in the domestic system. We recommend the consumption of this product due to its multiple sensory and physico-chemical features. Key words: physico-chemical composition, sucuck, sensory, features


57

CONSUMER PERCEPTION AND ATTITUDE TOWARDS THE CONSUMPTION OF MILK AND

DAIRY PRODUCTS IN BIHOR COUNTY

Student: Mădălin George FĂRCUŢ, Coordinating Professor: Ph.D. Anamaria MORNA

Faculty of Environmental Protection, University of Oradea, Romania.

Abstract: The aim of this research is to analyze consumers’ perception and

attitudes towards the consumption of milk and dairy products in Bihor County. For this study a survey of 400 consumers living in Bihor County was conducted. Quantitative approach was chosen, using the questionnaire, based on which both open and closed questions were used. After having collected the information obtained from the survey, we highlight the fact that most respondents are female, with 58%, as compared to males, who registered a 42%. In terms of frequency of the consumption of milk and dairy products, fresh milk is consumed on average five times a week, breakfast being an opportunity consumption, and most often at home. Of all the respondents, 8 out of 9 Romanians consume cheese or milk. Key words: consumer, consumption, dairy products, milk, perception, respondents.


58

SCREENING OF THE MICROBIOLOGICAL CONTAMINATION OF SOME FERMENTED DAIRY

PRODUCTS

Student: Bernadette SALAMON, Coordinating Professor: Ph.D. Éva GYÖRGY

Faculty of Economics, Socio-Human Sciences and Engineering, Sapientia Hungarian University of Transylvania,

Miercurea Ciuc, Romania

Abstract: The composition and the manufacturing technology of the dairy products are highly diversified. The majority of the products are made using starter cultures containing lactic acid bacteria, but also other microorganisms could have role in the ripening process. During the dairy products manufacturing a large number of microbiological problems may occur which could be related to the quality of raw materials, to the technology used or to the hygienic conditions. In our research study 13 cheese samples were analyzed. The occurrence of the following pathogenic microorganisms was monitored: Escherichia coli, Shigella sp., Campylobacter jejuni, Yersinia enterocolitica, Listeria monocytogenes, Bacillus cereus, Clostridium botulinum, C. perfringens, Pseudomonas aeruginosa, Candida albicans and mycotoxin producing fungi as well. We used selective agar to grow the different strains, after that we isolated them on the basis of their colony morphology. The identification of the different species was made by 16S rDNA sequence analysis. The survivability of the pathogenic as well as of the spoilage strains were tested at different temperatures and pH, by exposing them to acid media and simulating stomach conditions. The results show that the majority of the cheese samples were highly contaminated, even pathogenic microbes were found in the samples. The result of the survivability analyses can be used to improve the quality of the manufactured dairy products from microbiological perspective. Key words: cheese, dairy, microbiological contamination, allochthonous bacteria, microorganism, survivability


59

STUDIES ON THE INFLUENCE OF MUSTARD SEED AND FLAXSEED FLOUR ADDITION ON BREAD

QUALITY

Student: Ana CIMPOI Coordinating professor:

Assoc. Prof. Ph.D.Eng. Georgiana G. CODINĂ Faculty of Food Engineering,

“Stefan cel Mare” University of Suceava, Romania Abstract: Wheat flour for baking bread is unique due to its capacity to form gluten during mixing but it does not contain proteins of high quality from the nutritional point of view. Mustard seed flour contains high amount of lysine, an amino acid limited in wheat flour, which allows the improvement of bread quality. Mustard protein is of higher quality than that from pea and soybean and similar to casein. Also flaxseed is a good source of high quality proteins, lignans, and alpha-linolenic acid and dietary fibers being considered a functional ingredient. The D-optimal designs in mixture experiments were used to obtain the best bread technological characteristics from the point of view of loaf volume, porosity and elasticity. Also, the bread sensory characteristics:overall acceptability, appearance, color, flavor, texture, taste, smell, by using a preference method with 9 point hedonic scale, were investigated. The bread crumb was analyzed by using a MoticSMZ–140 stereo microscope. Nine samples of bread were baked with different combinations of brown flaxseed and mustard seed flour in wheat flour of 650 type. Multiple responseoptimizations revealed that the addition of mustard seed flour (4.03%) and brown flaxseed flour (4.74%) to the wheat flour (91.23%) improved the bread quality in terms of crumb structure, technological and sensorial characteristics.

Key words: brown flaxseeds, mixture design approach, mustard seeds, optimization, wheat flour.


60

STUDIES ON THE INFLUENCE OF PUMPKIN SEED FLOUR AND GOLDEN FLAXSEED FLOUR ADDITION

ON BREAD QUALITY Student: Denisa ATUDOREI

Coordinating professors: Assoc. Prof. PhD.Eng. Georgiana G. CODINĂ

Assoc. Prof. PhD. Eng.Silvia MIRONEASA Faculty of Food Engineering,

“Stefan cel Mare” University of Suceava, Romania Abstract: The aim of this research was to investigate the effect of pumpkin seed and golden flaxseed flour addition in different combinations to wheat flour in order to improve bread quality. A 650 wheat flour type was replaced by pumpkin seed flour and golden flaxseed flour in various proportions to 2.0, 5.0 and 7.5 %. Pumpkin seeds are more nutritious than cereals due to their high protein content, oil, dietary fibers and minerals, especially phosphorus, magnesium and potassium. In addition, they have a uniquely flavored nutty taste. Flaxseeds contain carbohydrates, cellulose, protein, potassium and magnesium salts, oil, mucilage and other nutrients that are beneficial for the human body. In this research, we studied the influence of the pumpkin seed and golden flaxseed flour on the bread technological, crumb microstructure and sensorial characteristics. As technological characteristics we analyzed loaf volume, porosity and elasticity. The sensory characteristics: overall acceptability, appearance, color, flavor, texture, taste, smell were investigated by using a preference method with 9 point hedonic scale. In order to obtain the best formulation, D-optimal designs of the mixture experimental design with multiple responses optimization approach was applied. Contour plots and regression equations were obtained for the dependent variables, technological and sensorial characteristics as function of independent variables, pumpkin seed and golden flaxseed flour at different substitution levels in wheat flour. The results of optimization process revealed that pumpkin seed flour (4.20%) and golden flaxseed flour (3.10%) addition in wheat flour (92.70%) improved the bread quality. Key words: golden flaxseeds, mixture design approach, optimization, pumpkin seeds, wheat flour


61

STUDY ON OBTAINING FOOD EMULSIONS (MAYONNAISES)

Student: George ANDREI

Coordinating Professor: Ph.D. Cristina DAMIAN Ph. D. Eng. Sorina ROPCIUC

Faculty of Food Engineering, ”ȘtefancelMare”University of Suceava, Romania

Abstract: Traditional mayonnaise is probably one of the oldest and most widely used sauces throughout the world. It is a product with particular consistency and it is classified as a type of oil in water emulsions. Vegetable oil, acetic acid, and egg yolk are the main components of mayonnaise. In this study, sunflower oil was replaced by a mixture of rice oil and grape seed oil at levels of 100% rice oil,80 rice oil / 20 grape seed oil, 70rice oil / 30grape seed oil, 60rice oil / 40grape seed oil and 100 grape seed oil. Grape seed oil is rich in antioxidants (tocopherols, flavonoids), and polyunsaturated fatty acids, while the oil of rice is rich in vitamins and antioxidants. The pH of samples, the total polyphenol content, the stability samples and sensory analysis were used as indicators of quality. The optimum value of mayonnaise with high biological value was found to be the proportion of 60% rice oil and 40% grape seed oil. Key words: food emulsions, tocopherols, flavonoids, rice oil, grape seed oil, mayonnaise


62

OPPORTUNITIES TO DIVERSIFY DESSERTS USING SPECIFIC AND HEALTHY INGREDIENTS

Students: Ionut TARGAN, Cosmin BOTEZATU, Larisa ZAHARIA

Coordinating Professor: Assoc. Prof. Ph.D. Eng. Gabriela POP-CONSTANTINESCU


Abstract: Lavender and blueberry delights is a delicious cold dessert product addressing all consumers. The association of lavender mousse with blueberries is a unique combination on the dessert products market, made to satisfy customers’ needs. Our product can be considered eco-innovative because it contains only natural ingredients (dried lavender, stevia sugar, corn starch, agar-agar, eggs and blueberries). It is also healthy because it is high in nutrients, containing a significant amount of vitamins. Lavender mousse is often used for making pastries. One of the things that make our product special is the lavender mousse manufacture process and how the sweets are being filled with it. Also, the light cream combined with the cornstarch crust gives it an elegant texture. Another special aspect of our product is the fact that we used stevia sweetener which has anti-cancer properties. Key words: blueberries, cornstarch, delights, lavender, innovative, sugar.


63

THE USE OF SWEET BASIL (Ocinum Basilicum L.)

SEED MUCILAGE AND APPLE PECTIN TO REDUCE FAT IN BAKERY PRODUCTS

Students: Adina-Cosmina MARINIUC, Ioana-Adriana IOVU

Coordinating Professor: Lecturer PhD. Eng. Sorina ROPCIUC, Lecturer PhD. Eng. Cristina DAMIAN


Abstract: Fat reduction in food is a major concern nowadays, as overweight indices and diseases related to them have increased in the recent years. In this study, the attention was focused on bakery products, as they are consumed everywhere and can contain high levels of fat. Therefore, sweet basil (Ocinum basilicum L.) seed mucilage and apple pectin were used in order to reduce fat in bakery products. Sweet basil seeds produce mucilage after hydration and they are primarily composed of pectins. Pectin has many health benefits: it lowers bad cholesterol levels, blood pressure and glucose levels. We investigated the effects of the replacement of 25, 50, 75 and 100 g/ 100 g fat by sweet basil seed mucilage and apple pectin on the technological properties of one popular bakery product in terms of product porosity, color, specific volume, moisture and others. Key words: apple pectin, bakery product, fat reduction, sweet basil seed mucilage, porosity, moisture.


64

PHYSICO-CHEMICAL AND STABILITY

CHARACTERISTICS OF “JUNIOR FOOD” PUREE

Students: Paulina ȚURCAN, Cătălina TAPALAGĂ Coordinating Professor: Assoc. Prof. Ph.D. Eng. Ana LEAHU


Abstract: The purpose of this paper is to analyze „Junior Food” puree’s physico-chemical and sensorial characteristics in order to establish the commercial potential of this product. We analyzed the physico-chemical parameters (acidity, pH, color, sugar contain) of the “Junior Food” puree, which is made from carrots (60 g),

melon (50 g) and pomegranate juice (10 g). We also made the microbiological and sensorial analysis of this product. Purees are easy to make and can be prepared before serving meals or later on and preserved for a longer period, maintaining, at the same time, their nutritional and sensorial qualities. Carrots are an important nutrients source, being also rich in vitamins and mineral salts. Melon is highly appreciated due to its special aroma and taste qualities. This product contains also in its composition pomegranate juice, which brings an important intake of nutrients and taste. This product is new, in a different package (120 g jars), featuring a specific exotic fruits taste, with a high nutritional value due to its ingredients. The product has particular organoleptic and nutritional properties, being, at the same time, the perfect choice in the babies’ food diversification. Key words: aroma, babies’ food, physico-chemical characteristics, puree, sensory analysis.


65

NEW OPORTUNITIES TO CAPITALIZATION OF NATURAL RESOURCES: SMOKED TROUT COD

WITH TRUFFLES

Students: Ovidiu PROCOPEŢ, Loredana PETRUNEAC Coordinating Professor:

Assoc. Prof. PhD. Eng. Gabriela CONSTANTINESCU Faculty of Food Engineering

Stefan cel Mare University of Suceava, Romania Abstract: Smoked Trout Cod with Truffles is a delicious product, which is based on the traditional trout in fir leaves, a dish originating from Bukovina. The association of smoked trout with forest truffles is a unique combination on the Romanian fish products market, made to satisfy customers’ needs. When hearing the word "cod" consumers may think first of a product based on smoked sturgeon or sturgeon back, but smoked trout is as tasteful as or even more tasteful when prepared under similar conditions and it is much easier and cheaper to purchase. Smoked trout cod with truffles is an innovative product which contains all the necessary nutrients for the human body. Trout is a moderated source of Omega 3, phosphorus, iodine and fluorine, truffles, being also called the "earth caviar". It contains significant amounts of proteins (18 essential amino acids), minerals, carbohydrates, and the whole range of vitamins from B1 to B12. Its preparing method satisfies consumers because it keeps nutrients and complies with an essential quality condition: a perfect taste. The end product obtained by careful processing of raw and auxiliary materials, namely "Smoked Trout Cod with Truffles" succeeds in distinguishing itself by its particular flavor, different from other fish products on the Romanian market. This new product has been made as a challenge for all consumers in search for something tasty and healthy. Key words: healthy, innovative, tasty, traditional resources


66

RESEARCH ON THE PRODUCTION OF CANNED

TROUT PASTE TYPE WITH FOREST INGREDIENTS

Students: Ovidiu APETREI, Alexandru BUCHI, Alexandru BUTERCHI, Flavia ILOAEI

Coordinating Prof: Assoc. Prof. Ph.D.Eng. Adriana DABIJA Faculty of Food Engineering,


Abstract: Fishery industry plays a significant role in the livelihood of more than 50 million people in terms of employment, income and provision of principal protein to the diet. The global fish market has registered a continuous augmentation, as well as peoples’

understanding related to fish consumption. Romania has the biggest fishy potential from the South-Eastern Europe - a 850,000 ha hydro graphic network, and paradoxically, it occupies the last place for fish consumption per capita. Forest represents almost a quarter of Romania surface, with an imposing flora and fauna that leads Romania towards first place in Europe. Also, among the consumers’ preferences canned fish holds an important position due to the advantages provided by this kind of product: ready-to eat; long term of shelf life; assortment diversification. This paper presents the production of canned trout paste type with forest ingredients. The product is manufactured in accordance with the food safety regulations, by complying with the standard SR EN ISO 22000: 2005. The product contains only natural ingredients: trout, wild berries, wild mushrooms, forest flowers, no food additives. All the raw, auxiliary and packaging materials used in the process of manufacturing come from reliable suppliers and are checked at reception if they meet the technical specifications for quality and compliance with food safety legislation. Key words: functional food, natural and nutritional ingredients, savory product, trustworthy product


67

SECTION D

UNDERGRADUATE STUDENTS' RESEARCHES

SCIENCE


68


69

STUDENTS’ COFFEE CONSUMPTION IN THE

UNIVERSITY STEFAN CEL MARE OF SUCEAVA

Students: Larisa LEONTICĂ, Alexandra SALOMIA, Mihaela TANASĂ

Coordinating Professor: Assoc. Prof. PhD. Ovidiu-Aurel GHIUȚĂ Faculty of Food Engineering,


Abstract: This study is analyzing the coffee consumption of the students from “Stefan cel Mare” University of Suceava regarding the coffee services offered by the facilities provided by the university (university cafeteria – Book Cafe and coffee machines). The research method used is based on marketing survey and we used the questionnaire as a technique of research and as a research tool as well. Student customers’ satisfaction was analyzed and also some

important indicators such as: buying frequency, customer’s loyalty, consumption proportion of every type of coffee and the differences perceived between the existing offers within the campus university. Key words: coffee consumption, university facilities, consumers’ satisfaction, research method


70

STUDY ON THE EVOLUTION OF THE AREAS CULTIVATED WITH GENETICALLY MODIFIED

PLANTS WORLDWIDE AND IN ROMANIA

Student: Emilia-Marinica IONIŢĂ Coordinating Professor: Associate Professor Ph.D. Ioan GONTARIU

Faculty of Food Engineering “Stefan cel Mare” University of Suceava, Romania

Abstract: Population growth, global warming and diminishing of biodiversity will have a dramatic impact on life on Earth. Statistics show that more than 800 million of people suffering from hunger in the world, and 24.000 die every day due to hunger. By the year 2050, to cover the needs of a growing world population, farmers should produce 70% more food, to use water resources efficiently and to depend on increasingly less pesticides and fertilizers. So, genetic engineering can contribute significantly to addressing and resolving these issues. As a result of this, the genetic modification of living organisms represents a way of dealing with food security, but this does not mean that the world's problems on nutrition can't find solving just one way, but genetic engineering can contribute significantly to their remedy.

Key words: genetically modified plants, food security, genetic engineering.


71

STUDY ON QUALITY PLANT MATERIALS ON THE

FINISHED PRODUCT

Students: Iuliana FRANTIUC, Ramona ILUCA Coordinating Professor: Ph.D Eng. Amelia BUCULEI

Faculty of Food Engineering, “Stefan cel Mare” University of Suceava,

Abstract: Quality in the sense today was a goal of the forms of division of labor, but quality control and quality engineering are the result of the development of mass production, mass respectively. Features takes and increasing number of aspects, surpassing the manufacture of product quality part equally ease of maintenance availability, reliability and economic, ecological. Vegetable species largely used in preparing ranges of cans, either industrially or homemade, have been analyzed: spinach, red orach, asparagus, salad, tomatoes and for which the study of changes occurred in chemical composition and heavy metal content of these raw materials during the processing operations is opportune. The researches were carried out in order to: establish the chemical composition, value nutrition and accumulation level of heavy metals (Pb, Cd, Zn, Cu) in the tissues of some vegetable species taken from industrially polluted areas ;focus on how their content changes all along the processing operations (infusion, pasteurization, sterilization), study the possibilities by which fresh vegetable species with high content of heavy metals (exceeding LMA) should be used in the canning industry under conditions of full security for consumers. The accumulation potential of heavy metals (lead, cadmium, copper, zinc) and variation of chemical composition in species of leafy vegetables varies as follows: spinach>red orach>tomatoes>asparagus >salad. Key words: industry, product, processing, quality, variability, vegetables


72

LIFE CYCLE ASSESSMENT OF PACKAGED DRINKING MILK

Students: Alexandra CATARGIU, Claudia CUSNIR

Coordinating Professor: PhD. Eng. Cristina GHINEA Faculty of Food Engineering,

“Stefan cel Mare” University of Suceava, Romania Abstract: Life cycle assessment is a tool used to evaluate the potential environmental impacts through a product’s life cycle. In our case milk

was the product selected for evaluation as it is an example of staple food, very demanded by consumers. The aim of this study was to examine the industrial drinking milk production considering the following stages: qualitative and quantitative reception, filtration, centrifugation, normalization, homogenization, pasteurization, refrigeration and packaging in order to quantify the potential impacts on the environment. The functional unit chosen was 1 L packaged drinking milk, ready to be delivered. In the inventory analysis step we have collected, calculated and estimated all the inputs and outputs for each stage of the process selected for assessment. The impact categories (IC) considered in our evaluation were: global warming potential (GWP), acidification potential (AP), eutrophication potential (EP), photochemical smog potential (PSP) and human toxicity (HTP). After having done the calculations, it is observed that all IC have positive values, fact which means negative impacts on the environment. Raw materials and packaging have brought the highest contribution to GWP followed by energy consumption and transportation. In terms of the production stages: pasteurization and refrigeration contribute significantly to the climate change. The results showed that the impacts of packaged drinking milk production on the environment are decreasing in the following order: PSP>AP>EP>HTP. In the future studies will be considered for the assessment of a more extensive system, with system boundaries for crop production, animal production, food processing and home cooking systems. Key words: climate change, environment, life cycle assessment, dairy factory


73

IMPORTANCE OF PLASTICS RECYCLING

FOR THE ENVIRONMENT

Student: Loredana SOLOVASTRU Coordinating Professor: PhD. Eng. Cristina GHINEA


Abstract: Plastics are part of our lives and have become indispensable with a wide range of uses, starting from packaged products that we purchase to the transport that we use and the buildings we live and work in, and more. In food industry, plastic packaging plays an important role in food preparation and storage, longer shelf life for products, frozen foods, processed foods, takeout foods etc. If initially the first plastics were made from plant materials, at present the production of plastics is based on chemicals and more than 700 types of plastic are manufactured. After coming into use, plastics have become unfortunately highly problematical wastes due to their non-biodegradability (they can remain on Earth for 4500 years without degradation) and unaesthetic view. Most often plastic wastes are landfilled or simply thrown in the environment, generating negative impacts on the human health, on the wildlife and habitats. Important efforts are being made globally to reduce these impacts through various actions and activities (public awareness campaigns, utilization of different methods to reduce the amount of plastic waste, production of more environmentally friendly materials to replace plastics etc.). Plastics can be reused many times considering their durability, they can also be recovered (energy recovered) and recycled (materials recycled through mechanical and feedstock recycling). The aim of this paper is to present the environmental impacts of plastics and to highlight the importance of plastics recycling. Key words: environment, impacts, plastic, recycling, waste management


74

STUDENTS’ SATISFACTION REGARDING THE

SERVICES OFFERED BY THE UNIVERSITY RESTAURANT

Students: Andreea Florentina CHIȚAC, Iulia-Andreea CIORNEI Coordinating Professor: Assoc. Prof. PhD. Ovidiu-Aurel GHIUȚĂ

Faculty of Food Engineering, “Stefan cel Mare” University of Suceava, Roumania

Abstract: This study is analyzing the students’ satisfaction regarding the

services offered by the restaurant of “Stefan cel Mare” University of Suceava. This topic is important and current for the students of this university and also a constant preoccupation for the administration and the university management. The research method used is based on marketing survey and we used the questionnaire as a technique of research and as a research tool as well. Before using the survey and making the questionnaire, the report results of students’ leaders from

our university were collected. Student customers’ satisfaction was analyzed and also some important indicators such as: buying frequency, customer’s loyalty and quality perception. Key words: consumer’s satisfaction, university restaurant, marketing survey


75

FRACTAL ANALYSIS SURFACES ON QUALITY

Students: CORNICIUC Crenguța-Loredana, SAUCIUC Cristiana Bianca, OLARIU Ionela,

Coordinator: Lecturer PhD. Mihaela JARCĂU Faculty of Food Engineering,

“Stefan cel Mare” University of Suceava, Romania Abstract: The main purpose of this work is the definition of "fractal" and how they can be used to develop surface quality analysis, processing the results in getting some ideas on physico-chemical processes occurring on the surface of food. Fractals are a natural phenomenon which is "a fragmented geometric shape that can be split or broken into parts so that each of them is (at least approximately) a miniature copy of the whole." Modeling natural objects requires abstraction and decomposition in simple element geometry. Making abstraction and decomposition means that the object is viewed as a set of elementary volumes placed after a particular rule. A disorderly distribution of these incremental volumes results in some objects with properties describable using fractal geometry concepts. Careful observation of the composition of a surface using fractals enables us to more easily understand each phenomenon that occurs around us. Fractal compression of image surfaces creates exciting new possibilities such as real-time transmission of images through the normal process lines. We can say that the definition of a fractal can be treated in the same manner as we accept the definition of life. It is impossible to define precisely a living being or static bodies; however, a list of characteristic properties can be made. Key words: fractal, surfaces, decomposition, abstraction, life.


76

ACTIVE AND INTELLIGENT PACKAGES FOR FOOD PRODUCTS

Students: Ioana Beatrice GHERASIM,

Anamaria-Elisabeta STRATON, Coordinating Professors:

Lecturer PhD.Eng. Silviu-Gabriel STROE, Lecturer PhD. Alice-Iuliana ROŞU


Abstract: The aim of this study is to know the main types of active and intelligent packages meant to food products, as well as the role they play in the providing of safe and high quality food products. The EC Regulations1935/2004 on materials and objects getting in contact with food products contains general guidelines regarding active and intelligent packages. By “active packages” and “intelligent packages” we mean their capacity

of monitoring and interfering with the state of the products packaged, thus providing information on their freshness as well as on shelf life extension, all these leading in the end to a safer food product. Moreover, intelligent packages may also be indicators of microorganisms (biosensors) of temperature or gases. As a response to the present day life style, globalization of food market and increasing demand in healthy food products, there emerges a serious challenge for specialists in the industry of packages to innovate and implement revolutionary materials. Much research has been done on the benefic and intended interaction within the package – food environment system, their study and acknowledges by consumers being, nowadays, a sine-qua-non condition. Keywords: active package, intelligent package, packaging systems, foodstuffs, freshness, shelf-life, food safety.


77

PACKAGE COLOR - IMPORTANT SENSORIAL ELEMENT IN THE PURCHASE OF A FOOD PRODUCT

Students: Bianca BOTEZAT, Miruna CIOCOIU

Coordinating Professor: Lecturer PhD. Alice-Iuliana ROŞU

Lecturer PhD. Eng.Silviu-Gabriel STROE Faculty of Food Engineering,

“Stefan cel Mare” University of Suceava, Romania Abstract: The aim of this paper is to underline the importance of package color in the field of food industry in terms of the consumers’ purchasing

options of a food product. Package plays an important role in the consumers’ perception in the

field of commercial goods and in that of food products as well, being an essential criterion in the decision-making of purchasing or not the product in question. Thus, we can state that the overall aspect of package is a key component of marketing strategy. Color is the main characteristic of package from the sensorial point of view, being the first aspect that draws the consumer’s attention. The mostly used colors for the packages of food products are the impact ones such as: red, green, blue, golden and orange, the choice of color shade being influenced by the type of food product. The effect of package color on consumer’s perception varies from person

to person, depending on everyone’s personality, cultural background

and expectations. Therefore, package color has a dominant effect as it can determine the consumer to make the decision of purchasing a certain product, even when its quality is not as it should be or it does not have an accurate and immediate use. Key words: food industry, package color, marketing, consumers, purchase, food product.


78

COMPARISON OF MATERIALS FOR NON-STICK PANS

Students:

Anca COROAMĂ, Luciana COSTIN, Simina – Cătălina HÎRTIE Coordinating Professor:

Lecturer PhD. Eng. Silviu-Gabriel STROE Lecturer PhD. Alice-Iuliana ROŞU


Abstract: Teflon, the chemical name polytetrafluoroethylene, was “discovered” in

New Jersey, in 1945.Since then it has been intensely used due to its properties considered as beneficial ones. Nowadays studies show that at temperatures higher than 260°C, this material releases toxic gases, thus leading to the generation of some different forms of serious diseases such as cancer, because of its high content in perfluorooctanoic acid (PFOA). Therefore, there emerges the need to find alternative materials. One of them is ceramic as an efficient material in the field of nonstick cookware pans. It is widely considered to be the safest and most environmentally friendly option. Ceramic is free of PTFE and PFOA. Note to mention that ceramic coatings come in a wide variety of styles and colors. Some argue that ceramic has a shorter life span than Teflon cookware. However, when cooking, people should not do it using oil or cooking spray because these ones can dramatically affect the life span of both ceramic and Teflon cookware. In comparison with other non-stick coatings, ceramic coating does not contain PTFE and the substance PFOA, as it is the case of teflon coating. Whichever you choose, it is important to recognize that the way you cook and clean your pan can have as much or more of an impact on cookware longevity as the coating itself. Making the choice to cook without oil can improve the lifespan of both your cookware and yourself! Key words: coating, polytetrafluoroethylene, perfluorooctanoic acid, ceramic surface, stainless steel, non-stick surface.


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APPLICATIONS OF THE FIBONACCI SEQUENCE

Students: Andra - Georgiana ZVONARU, Loredana- Georgiana MATEI

Coordinating Professor: Assoc. Prof. Ph.D.Cristina HREȚCANU


Abstract: The main aim of this study is to present the general properties of Fibonacci sequence and some applications of Fibonacci numbers in nature and in many species of plants. The series of Fibonacci is formed as follows: starting from 0 and adding 1 (to get 1), then the process is repeated by adding each two numbers in the series to determine the next one: 0, 1, 1, 2, 3, 5, 8, 13, 21, 34, 55, 89, 144, 233,… and so on, so forth. The relationship of the Fibonacci sequence and the Golden Ratio (noted by Phi) is found by dividing each number by the one before it. A Golden Spiral created from a Golden Rectangle (whose side lengths are in the golden ratio) expands in dimension by the Golden Ratio with every quarter, or 90 degree, turn of the spiral. This can be constructed by starting with a golden rectangle with a height to width ratio of 1.618. The rectangle is then divided to create a square and a smaller golden rectangle. Fibonacci numbers frequently appear in nature (such as in the numbers of petals of flowers), in architecture, painting, music etc. Key words: Fibonacci sequence, Golden Ratio, Golden Rectangle, Golden Spiral


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TENDENCIES IN THE USE OF NATURAL

INGREDIENTS IN MEAT INDUSTRY

Students: Denisa MAIOVSCHI, Ana CIOMEICĂ, Petru CIOLPAN

Coordinating Professor: Lecturer PhD. Eng. Silviu-Gabriel STROE

Lecturer PhD. Alice-Iuliana ROŞU Faculty of Food Engineering,

„Stefan cel Mare” University of Suceava, Romania Abstract: The aim of this study resides in the identification and assessment of tendencies to the replacement of chemical ingredients as well as the use of some genuine ingredients with functional role in the industry of meat processing. Lately there has been noticed a decrease in the occurrence of infectious diseases but an increase in cancer, allergies and self-immune diseases. This is the reason, for which many researchers have studied the causes of this phenomenon, being interested in the effects of processing technologies and new synthetical ingredients on consumer’s health. On the other hand, there one can notice as well the consumer’s tendency of acquiring much healthier products, with fewer synthetical additives, considered as being the cause of many nutrition diseases. Among the possibilities of finding solutions to the replacement of ingredients we can mention the intense mediatization in press of the issue regarding the ingredients used in products, European legislation which forces producers to write on labels information on the product ingredients (additives, allergens and nutritional facts), thus leading to a more informed and exigent consumer in terms of the product acquisition. Taking into consideration this context, both processors from the meat industry and producers of ingredients and additives focus their attention on finding alternatives in order to make food products as natural as possible, thus complying with the demands of the modern market. Key words: acidifiers, food ingredients, food dyers, emulsifiers phosphates, meat industry, functional ingredients.


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DETERMINATION OF CHLOROPHYLL CONCENTRATION FROM LEAF PLANTAGO

LANCEOLATA AND TARAXACUM OFFICINALE

Andreea AVIERIȚEI, Anca – Simona HILIUȚĂ Coordinating Professor:

Assoc. Prof. PhD.BioEng. Maria POROCH - SERIȚAN Faculty of Food Engineering,

Ștefan cel Mare University of Suceava, Romania

Abstract: In this study the most important pigments from the plant, chlorophylls a and b, were extracted from Plantagolanceolata and Taraxacum officinale. Chlorophyll pigments were extracted with a 80% acetone solution and chlorophyll content was obtained by measuring its absorbance using a spectrophotometer (UV-3600, UV-VIS-NIR Spectrophotometer - Shimadzu, Japan) at λ = 663 nm and λ = 645 nm.

The results revealed that the Plantagolanceolata leaves contain more chlorophyll pigments (a and b) than those of the Taraxacum officinale and also that the refrigerated samples contain more pigments than the fresh ones. But that does not mean that we should recommend the consumption of Plantagolanceolata in the detriment of Taraxacum officinale, because the Taraxacum officinale has its specific properties, namely: it is useful in vascular disease treatment, useful for stimulating appetite, for treating hepatic impairment, treating the obesity etc. In this research, we also examined the leaves of the two plants mentioned from macroscopically and stereo-microscopically points of views. It has been noticed that in the case of refrigerated plantain leaf, the epidermal cells are much more evident and more numerous than those on the fresh leaf plantain. Meanwhile for the Taraxacum officinale, from refrigerated sample, the epidermal cells are more obvious, numerous and larger and of yellow color. In the case of fresh sample for the same plant the cells are less visible and smaller. Key words: chlorophyll, food industry, natural active principles, Plantago lanceolate, spectrophotometry, Taraxacum officinale


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STUDIES ON THE BENEFFITS OF GLUTEN-FREE

BREAD CONSUMPTION

Students: Roxana DRACINSCHI, Cristina BOGDAN Coordinating Professor:

Lecturer PhD. Eng. Silviu-Gabriel STROE Faculty of Food Engineering,

“Stefan cel Mare” University of Suceava, Romania Abstract: The aim of this paper consists in the making of some multicereal gluten-free bread, having in view the needs of consumers suffering from intolerance to gluten and of those people who want to make a detofixication of thei body by fiber intake due to such bread consumption. At world level as well as in our country there is more and more demand of consumers’ preferences for healthy food. Concerned with

food safety, producers from the bread making industry and consumers have in view sortments of bread with functional role, the classical loaf being the least enjoyed among consumers’ preferences. Aware of the advantages of daily intake of fibers, some ingredients known for their efficiency in the detofixication of colon and liver such as flaxseed, chickpea flour and psyllium flour were used in the making recipe of the product hereby presented. Sesame and caraway are other two ingredients known for their high content in calcium required by the strengthening of the bone system and not only. After having made this product we can state that it can replace some of the products already existing on the local market, especially white and added bread, made from doubtful ingredients and fast technologies, being an alternative recommended for those suffering from the celiac desease. Key words: multicereal bread, gluten-free, chickpea, sesame, caraway, flax, psyllium.


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Contents SECTION A ................................................................. 7

Ph.D. Students' Researches

THE RELATIONSHIP BETWEEN IN VITRO PROTEIN DIGESTIBILITY

AND TRYPSIN INHIBITORS IN LEGUME BASED EXTRUDED

PRODUCTS .................................................................................. 9

Student: Sultan Damla BILGILI ..................................................... 9

EVALUATION OF THE BIOACTIVE COMPOUNDS FROM AQUEOUS

AND ALCOHOLIC EXTRACTS OF SEA-BUCKTHORN BERRIES .........10

Students: Rafał KORDIAKA, Cristina BAIRAC ...............................10

SYNTHESIS AND CHARACTERIZATION OF NANOMATERIALS CLAY

USED FOR WASTEWATER REMEDIATION ....................................11

PhD Students: Diana-Carmen MIRILĂ, Mădălina-Ştefania PÎRVAN,

STUDY REGARDING THE ANISOTROPY INFLUENCE ON FOOD

TEXTURE MEASUREMENT ..........................................................12

Student: Sergiu PĂDUREȚ, ..........................................................12


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EDIBLE SOLUBLE BIOFILMS, AN ENVIRONMENTALLY FRIENDLY

ALTERNATIVE TO CONVENTIONAL FOOD PACKAGING ................13

Student: Roxana PUŞCĂŞELU......................................................13

STUDY ON THE ULTRASOUND-ASSISTED EXTRACTION OF

ANTHOCYANINS AND PHENOLIC COMPOUNDS FROM EGGPLANT

(Solanum melongena L.) PEEL ....................................................14

Student: Florina DRANCA ...........................................................14

FOOD WASTE, SOURCES OF ANTIOXIDANTS ...............................15

Valentina Elena MANCAȘ ...........................................................15

ANALYSIS OF TRACE ELEMENTS IN WINEMAKING PRODUCTS BY

ICP-MS .......................................................................................16

Student: Liliana NOROCEL, .........................................................16

PASTEURIZATION INFLUENCE ON PHYSICO-CHEMICAL

PARAMETERS OF SEA BUCKTHORN JUICE ...................................17

Students: Anca-Mihaela SIDOR, Elena SĂNDULEAC, ...................17

RESEARCH ON HONEY CRYSTALLIZATION ...................................18

Student: Laura SCRIPCĂ .............................................................18


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PHYSICO-CHEMICAL AND TEXTURAL PARAMETERS OF FETA

CHEESE-EVOLUTION DURING STORAGE......................................19

Students: Elena SĂNDULEAC, Anca-Mihaela SIDOR ....................19

PHYSIOLOGICAL AND MORPHOMETRICAL INDICES IN WILD AND

CULTIVATED TANACETUM VULGARE PLANTS .............................20

Gabriel-Ciprian TELIBAN .............................................................20

MEBRANE PROCESSES IN SUGAR INDUSTRY ...............................21

Students: Artem YERSHOV, Oleksii MURATOV ............................21

INFLUENCE OF THE TECHNOLOGICAL PARAMETERS ON THE HEAT

TRANSFER SURFACE OF BEER WORT BOILER ..............................22

Students: Dmytro MERZLYAK, Eduard FEDORENKO ....................22

INTENSIFICATION OF THE PROCESS OF WHEAT DOUGH KNEADING

Students: Andrii BULKA, Vitalii RACHOK .....................................23

PRELIMINARY RESULTS REGARDING THE INFLUENCE OF SOME ECOLOGICAL FOLIAR FERTILIZERS ON MORPHOMETRIC AND PHYSIOLOGICAL INDICES IN CULTIVATED MEDICINAL AND AROMATIC SPECIES………………………………………………………………………24 Vasilica ONOFREI, Gabriel-Ciprian TELIBAN, Marian BURDUCEA, Andrei LOBIUC, Maria-Magdalena ZAMFIRACHE, Teodor ROBU (coord.) …………………………………………………….....................24


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SECTION B ............................................................... 25

Masters Students' Researches

TESTING THE DIFFERENT BRANDS OF ENERGY DRINKS

NUTRITIONAL VALUES, WHAT WE BOUGHT IN HUNGARY ..........27

Student: Csaba VARGA, ..............................................................27

ANALYSIS OF BABY FOOD NUTRITIONAL VALUES ........................28

Student: Andrea KÁNTOR, ..........................................................28

EFFECT OF BEER’S MINERAL CONTENT ON HUMANS’ HEALTH ....29

Student: Loránd ALEXA ..............................................................29

ISOLATION AND IDENTIFICATION OF FUNGI FROM VINE

ROOTSTOCK ...............................................................................30

Student: Andrea TÓTH ...............................................................30

PREHARVEST TREATMENTS OF SOUR CHERRIES TO EXTEND

SHELF-LIFE .................................................................................31

Student: Boglárka BUJÁKI ...........................................................31


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IDENTIFICATION OF PATHOGENIC FUNGI FROM ROTTEN

WALNUTS (Juglans regia) ...........................................................32

Student: Katalin BELOVECZ ........................................................32

EXTRACTION AND ANALYSIS OF FATTY ACIDS RESPONSIBLE FOR

FLAVOR AND OFF-FLAVOUR FROM WOOD PELLETS ...................33

Student: Robert APJOK ..............................................................33

CHEMICAL COMPOSTION AND ANTIOXIDANT ACTIVITY OF SOME

PLANT ESSENTIAL OILS ...............................................................34

Maria Ioana MORAR, Mădălina Gianina MENTEA .......................34

USE OF ALIUM URSINUM IN CHESSE PRODUCTION ....................35

Students: Antonela GAVRĂU ......................................................35

STUDENT COUNCIL OF THE FACULTY OF MECHANICAL

ENGINEERING OF PACKAGING TECHNOLOGIES ..........................36

Student: Andrii LYSTOPAD ..........................................................36

IMPROVEMENT OF A PROCESS OF TABLET COMPONENTS MIXING

Student: Andrii LYSTOPAD ..........................................................37


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IMPROVING OF HEAT UTILIZATION IN THE BREAD BAKING

PROCESS ....................................................................................38

Student: Dmytro YATSENKO .......................................................38

RESEARCH REGARDING THE CHARACTERIZATION OF THE

PHYSICAL AND CHEMICAL PROPERTIES OF SOME HONEY FROM

DOROHOI AREA .........................................................................39

Student: Roxana Gabriela GIREADĂ, ...........................................39

OPTIMIZATION OF TECHNOLOGICAL PARAMETERS FOR

HAWTHORN JELLY PRODUCTION ................................................40

Student: Mădălina IUGA.............................................................40

STUDY ON THE QUALITY OF BANANA PEEL VINEGAR ..................41

Student: Angela-Ioana TCACI......................................................41

USE OF REODYNAMICAL THEORY TO DETERMINE PARAMETERS

OF VISCOUS-ELASTIC SYSTEM DEFORMATION ............................42

Students: Vitalii MALYK, Oleksandr GUTS ...................................42

ANALYTICAL EVALUATION OF PACKAGING MACHINE SYSTEMS

ACCORDING TO THE BASIC CRITERIA ..........................................43

Students: Andrii MASLIANKO, Andrii PAVLIUK ............................43


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SECTION C ............................................................... 45

Undergraduate Students' Researches

DETERMINATION OF IRON CONTENT IN WHITE WINE

CHARDONNAY ...........................................................................47

Student: Mariia LYSIAK, Iryna VEREN’KO ....................................47

THE PHOTOCATALYTIC FEATURES OF THE SYSTEMS BASED ON

TIO2 WITH THE DERIVATIVE OF 3-HYDROXY CHROMONE DYE.....48

Student: Mariana LUTSIV ...........................................................48

ASSESSMENT AND QUALITY CONTROL FOR SOME YOGURT

PRODUCTS .................................................................................49

Student: Karyna KUCHURIAN .....................................................49

SENSITIZING OF TiO2 BY THE ZWITTER-IONIC DYEIN A PHOTO

CATALYTIC REDUCTION OF METHYLENE BLUE ............................50

Student: Tetiana KIRISH .............................................................50

IMPROVEMENT OF BREAD BAKING PROCESS FOR CONDITION OF

A PORTABLE MOBILE BAKERY .....................................................51

Students: Andrii BULKA, Andrii BOBROV ....................................51


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JELLY ENRICHED WITH ANTIMYCOTIC BIOACTIVE PRINCIPLES

FROM PLANTS ............................................................................52

Student: Ioana OPREA ................................................................52

IMPROVEMENT OF BIOAVAILABILITY OF CAROTENOIDS AND

CHLOROPHYLLS FROM ALFALFA BY INCORPORATION IN A RAW

VEGAN CHOCOLATE ...................................................................53

Student: Raluca Maria ȚIPLEA, ...................................................53

ICE CREAM WITH GRAVIOLA AS FOOD MATRIX FOR SYMBIOTIC

CAPSULES ..................................................................................54

Student: Andreea-Diana KEREZSI................................................54

IN VITRO ANTIBACTERIAL ACTIVITY OF SOME ESSENTIAL OILS

EXTRACTED FROM HERBS ..........................................................55

Students: Mădălina Gianina MENTEA, Maria Ioana MORAR .......55

CONTRIBUTIONS TO THE KNOWLEDGE OF SENSORY AND PHYSICO

- CHEMICAL QUALITY FEATURES OF SUCUCK PRODUCT ..............56

Students: Oana Andreea NASTAC, Laura Cătălina MANEA,

Alexandra Ioana COSTIN ............................................................56


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CONSUMER PERCEPTION AND ATTITUDE TOWARDS THE

CONSUMPTION OF MILK AND DAIRY PRODUCTS IN BIHOR

COUNTY .....................................................................................57

Student: Mădălin George FĂRCUŢ ..............................................57

SCREENING OF THE MICROBIOLOGICAL CONTAMINATION OF

SOME FERMENTED DAIRY PRODUCTS ........................................58

Student: Bernadette SALAMON,.................................................58

STUDIES ON THE INFLUENCE OF MUSTARD SEED AND FLAXSEED

FLOUR ADDITION ON BREAD QUALITY .......................................59

Student: Ana CIMPOI .................................................................59

STUDIES ON THE INFLUENCE OF PUMPKIN SEED FLOUR AND

GOLDEN FLAXSEED FLOUR ADDITION ON BREAD QUALITY .........60

Student: Denisa ATUDOREI ........................................................60

STUDY ON OBTAINING FOOD EMULSIONS (MAYONNAISES) .......61

Student: George ANDREI ............................................................61

OPPORTUNITIES TO DIVERSIFY DESSERTS USING SPECIFIC AND

HEALTHY INGREDIENTS ..............................................................62

Students: Ionut TARGAN, Cosmin BOTEZATU, Larisa ZAHARIA ....62


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THE USE OF SWEET BASIL (Ocinum Basilicum L.) SEED MUCILAGE

AND APPLE PECTIN TO REDUCE FAT IN BAKERY PRODUCTS ........63

Students: Adina-Cosmina MARINIUC, Ioana-Adriana IOVU .........63

PHYSICO-CHEMICAL AND STABILITY CHARACTERISTICS OF

“JUNIOR FOOD” PUREE ..............................................................64

Students: Paulina ȚURCAN, Cătălina TAPALAGĂ .........................64

NEW OPORTUNITIES TO CAPITALIZATION OF NATURAL

RESOURCES: SMOKED TROUT COD WITH TRUFFLES ...................65

Students: Ovidiu PROCOPEŢ, Loredana PETRUNEAC ...................65

RESEARCH ON THE PRODUCTION OF CANNED TROUT PASTE TYPE

WITH FOREST INGREDIENTS .......................................................66

Students: Ovidiu APETREI, Alexandru BUCHI, Alexandru

BUTERCHI, Flavia ILOAEI .............................................................66


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SECTION D............................................................... 67

Undergraduate Students' Researches

STUDENTS’ COFFEE CONSUMPTION IN THE UNIVERSITY STEFAN

CEL MARE OF SUCEAVA..............................................................69

Students: Larisa LEONTICĂ, Alexandra SALOMIA, Mihaela TANASĂ

..................................................................................................69

STUDY ON THE EVOLUTION OF THE AREAS CULTIVATED WITH

GENETICALLY MODIFIED PLANTS WORLDWIDE AND IN ROMANIA

Student: Emilia-Marinica IONIŢĂ ................................................70

STUDY ON QUALITY PLANT MATERIALS ON THE FINISHED

PRODUCT ...................................................................................71

Students: Iuliana FRANTIUC, Ramona ILUCA ...............................71

LIFE CYCLE ASSESSMENT OF PACKAGED DRINKING MILK ............72

Students: Alexandra CATARGIU, Claudia CUSNIR ........................72

IMPORTANCE OF PLASTICS RECYCLING FOR THE ENVIRONMENT

Student: Loredana SOLOVASTRU ................................................73


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STUDENTS’ SATISFACTION REGARDING THE SERVICES OFFERED BY

THE UNIVERSITY RESTAURANT ...................................................74

Students: Andreea Florentina CHIȚAC, Iulia-Andreea CIORNEI ....74

FRACTAL ANALYSIS SURFACES ON QUALITY ................................75

Students: CORNICIUC Crenguța-Loredana, SAUCIUC Cristiana

Bianca, OLARIU Ionela, ...............................................................75

ACTIVE AND INTELLIGENT PACKAGES FOR FOOD PRODUCTS ......76

Students: Ioana Beatrice GHERASIM, Anamaria-Elisabeta

STRATON, ..................................................................................76

PACKAGE COLOR - IMPORTANT SENSORIAL ELEMENT IN THE

PURCHASE OF A FOOD PRODUCT ...............................................77

Students: Bianca BOTEZAT, Miruna CIOCOIU ..............................77

COMPARISON OF MATERIALS FOR NON-STICK PANS .................78

Students: Anca COROAMĂ, Luciana COSTIN, Simina – Cătălina

HÎRTIE .........................................................................................78

APPLICATIONS OF THE FIBONACCI SEQUENCE ............................79

Students: Andra Georgiana ZVONARU, Loredana Georgiana

MATEI ........................................................................................79


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TENDENCIES IN THE USE OF NATURAL INGREDIENTS IN MEAT

INDUSTRY ..................................................................................80

Students: Denisa MAIOVSCHI, Ana CIOMEICĂ, Petru CIOLPAN ...80

DETERMINATION OF CHLOROPHYLL CONCENTRATION FROM LEAF

PLANTAGO LANCEOLATA AND TARAXACUM OFFICINALE ...........81

Andreea AVIERIȚEI, Anca – Simona HILIUȚĂ ...............................81

STUDIES ON THE BENEFFITS OF GLUTEN-FREE BREAD

CONSUMPTION ..........................................................................82

Students: Roxana DRACINSCHI, Cristina BOGDAN ......................82


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