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The purpose of this paper is to present an analysis of the economic efficiency of sunflower production in the pedoclimatic conditions specific to the outskirts of the city of Timișoara different technological options in the period 2020-2022. The experiment was trifactorial (of the 4 x 3 x 3 type), with 3 factors: D - density; F - fertility; T - technology. Ten plants were chosen from each plot and a series of measurements were made. Based on the values obtained, descriptive statistical indices related to the different technological factors were calculated, namely: arithmetic mean, error of the mean and coefficient of variation. The results showed that the profit had a variation between 849 RON/ha in the case of plants grown at a density of 49,261 g.g./ha on unfertilized agrofund prepared by scarification + ploughing and 1,990 RON/ha for plants grown at a density of 59,524 g.g./ha on the agricultural land fertilized with N50P50K0 and prepared by ploughing. In 55% of cases, the technological variants produced a profit of over 1,500 RON/ha. The research related presented in this paper concerns useful information that will allow superior, high-quality, and sustainable productions under the conditions of the current climate changes. [ABSTRACT FROM AUTHOR]

The aim of this study consists in the optimization of some technological links of major importance for the sunflower culture to develop some technological recommendations, which allow obtaining high and efficient productions. The research was carried out over a period of 3 years, on a cambic chernozem. The methods refer to the effect of some technological factors on sunflower production and some of its morphological components in the pedoclimatic conditions of the outskirts of Timișoara, Romania. The effects of some technological factors on production were studied and analysed, obtaining useful information to optimize the technology of some hybrids in soil and climate conditions like those in Timișoara. Results showed that the 59,524 g.g./ha variant (N50P50K50, scarification+ploughing) produced the most - 2,612 kg/ha in 2022 and 3,417 kg/ha in 2020. Also, the N50P50K50 variant at 24 cm per row ranked in the best 5 variants, recording productions of 2,507-3,145 kg/ha. The analysis of the economic efficiency of the production in different technological variants allows an adequate management of the costs to maximize the profit in accordance with market requirements. The researches related to this study fall under the concerns of obtaining useful information that will allow the achievement of superior, high-quality, and sustainable productions under the conditions of current climate changes. [ABSTRACT FROM AUTHOR]

The purpose of the paper was to assess the production capacity of the lands in Periam, Timiș County, in wheat, barley, corn, and sunflower. We chose 17 more important and better determining indicators and, based on them, we established, for each crop, the credit ratings, after which we classified the soils in the studied area into fertility classes. In accordance with the methodology for developing pedological studies, the degree of suitability was determined for each of the four crops: 91.73% of the area of this locality is represented by agricultural land, of which arable land represents 79.22%. and 0.41% is forested land. Following the evaluation of arable land (4,663 ha), it was found that 45.38% fall into the first class, 33.63% in Class II, 20.10% in Class III, and 0.89% in Class IV, with an average grade of 75. This makes these lands highly productive. As a general conclusion, each farmer should periodically evaluate the fertility of the farm soils, make a balance of the nutrient requirements for each crop by considering the plants' requirements according to the vegetation phase, the technology applied, the local soil land climate conditions based on realistic forecasts. In this way, a series of costs with fertilizers and soil work are reduced, the excess is eliminated, and the deficiency of nutrients is corrected, the recommended doses are fractionated and applied differently depending on the needs of the plant, the humidity, the reaction and the texture of the soil. Following the results obtained, it appears that these lands have a high production capacity. [ABSTRACT FROM AUTHOR]

Research in field supports determining role of superior organic acids and derived substances as mediators (utility carriers), for proper functioning of cellular entities (gene activation, cell signal regulation, etc.). From this class, superior essential organic acids (polyunsaturated), fat-soluble vitamins (E, D, provitamin A), are recognized as carriers of utilities in cellular permeation ("transmembrane translators") and in the regulation of nervous system functions. The dual hydrophobic/hydrophilic competence allows translation of lyophilic substances (fats and nonpolar substances) and polar components or water. If the attractive forces are greater than those of Brownian repulsion and motion, the particles clump together to form aggregates or coagules, resulting in complex internal inhomogeneous structures. [ABSTRACT FROM AUTHOR]

Gluten intolerance is one of the current worldwide problems that more and more people are facing. Thus, in recent years, the food industry has sought to develop and bring to the market as diverse a range of gluten-free products, with the best possible nutritional and sensory characteristics. This work had as a first goal to obtain two innovative types of gluten-free biscuits, without added sugar: one based on coconut flour (CB) and the second based on walnut flour (WB). A second aim of the work was to analyze the finished products obtained from a physico-chemical, nutritional and organoleptic point of view. The physico-chemical analysis followed the content of total polyphenols (Folin-Ciocalteu assay) in the finished products and in the raw materials, their antioxidant activity (DPPH method) and moisture content. Coconut flour had a higher content of total polyphenols (98.63±0.26 mg gallic acid/g) than walnut flour (94.26±0.21 mg gallic acid/g), respectively the CB biscuits had a slightly higher content in these compounds (35.41±0.07 mg gallic acid/g), than WB biscuits (34.39±0.07 mg gallic acid/g). Regarding the DPPH free radical scavenging activity, walnut flour and respectively WB biscuits recorded higher values (93.88±0.24 %, respectively 88.47±0.03 %) than coconut flour, respectively CB biscuits. The CB biscuits showed 3 times higher moisture content (30%) than WB biscuits (10%). WB biscuits had a higher total fat content and slightly more protein (17.02 g/100g and 3.31 g/100g respectively) compared to CB biscuits (10.71 g/100g and 3.08g/100g). Conversely, CB biscuits were richer in total carbohydrates (19.65 g/100g), dietary fiber (8.78 g/100g), sugars (4.69 g/100g) than WB biscuits (15.56 g/100g, 5.08 g/100g, respectively 0.85 g/100g). The two gluten-free biscuit assortments were well appreciated by the tasters panel (scores for all analyzed sensory characteristics were above 4). [ABSTRACT FROM AUTHOR]

The aim of this study was to evaluate the nutritional profiles of rose petals, lemons, and ginger roots. Rose flowers are used to make various cream or mousse, they can be combined with various fruit juices, salads, jams or desserts, drinks such as lemonade, orange juice, to give a more exotic note. These flowers have very important nutritional characteristics and they can provide special sources of bioactive compounds.The bioactivity of lemon fruits has a bioactivity given by the high content of flavonoids and also of diosmin, limocitrin and phenolic acids, p-hydroxybenzoic, ferulic, synaptic acids, coumarins, hesperidin, amino acids, vitamins and minerals.Volatile oils as well as an oleoresin are found in the ginger rhizome in a percentage between 1% -4%. Lemon in combination with ginger root are described as having great nutritional value, and in combination with rose petals and high quality honey, they can provide a valuable sweetness of rose petals that can be a valuable functional food. The rose petals jam described by this study offers to the consumer a delicious taste and a nutritional profile described by high content of minerals, vitamins as well as proteins and fibers. [ABSTRACT FROM AUTHOR]

The goal of this paper was to discuss different ideas about quality in general and food quality in particular. The first part presents the concepts of Quality and Total Quality. Nowaday, because the manufacturers are always trying to provide super quality, there is a tendency to diminish the differences between the quality and total quality concepts. The second part presents the dimensions of the food quality, according with different researchers' opinions, and highlights the main differences between Food Safety and Food Security. In our opinion, sensory quality, food safety and food security are the three main dimensions of food quality. Also, none of them is more important than the other for food quality. [ABSTRACT FROM AUTHOR]

The multitude of natural and / or partially or fully processed food products, regardless of the technology accessed, can be found at some point in the form of emulsions, or in a colloidal physical state. These emulsions contain a variety of ingredients, such as water, lipids, proteins, carbohydrates, minerals, sugars, and surfactants. By the combined action of covalent and physical binding forces, the constituent components give personality to the structural individuals that imprint on the product the final physicalchemical properties. Food lipids are generators and supports for many substances that give the taste and aroma of each food product. The quality and specificity of the flavor depend on the composition, the heat treatment applied and the processing. The major role of agri-food processing is to detect the complex relationship between the structural properties of the network and the molecular ones in order to finally obtain functional foods with beneficial characteristics on the body. [ABSTRACT FROM AUTHOR]

Iron and manganese are two mineral elements whose presence in water leads to serious effects on operation of mineral water bottling equipment and installations. At same time, these two mineral elements negatively influence commercial value of product by forming bacteria in contact with oxygen, which in turn lead to formation of flakes. Both iron and manganese have no negative effects on health of consumers. Current technologies in literature largely address removal of iron from drinking water. In this paper we propose an advanced method for removing iron from mineral waters. The proposed method can be easily adapted to removal of iron from drinking water. [ABSTRACT FROM AUTHOR]

A special field of fluid mechanics is the study of the dynamics of polyphasic fluids, attached to pneumatic transport operation. The "mechanical" displacement, polyphasic (the relocation in time and space of a mobile under the mutual action or of the forces that generate the movement), has as object of study the phenomenon(s) of flow, the action of mixtures on solid bodies at the contact interface, the energetic changes determined by the transformations that intervene in the flow of the polyphasic environment in which the interactions between the constituent phases are involved. Pneumatic transport moves granular/powdered materials by engaging them in a gas current (frequently air). In industrial applications, the system proved to be economical, presenting several advantages: 1. constructive simplicity; 2. barrier to contamination of materials of food technological interest; 3. the possibility of automation and ease of operation and maintenance. Used intensively in the milling and bakery industry, but also in other food technologies where granular and/or powdery materials are circulated. [ABSTRACT FROM AUTHOR]

Quality benefits in current diet led to discovery of medicine-edibles with target functions, associated to food supplements. A new, fast growing market with diverse opportunities for food processors. The biotechnological, natural recovery of honey can be structured in two directions: 1. hydromel (stum or wine, depending on the period of fermentation); 2. vinegar. The paper proposes the obtaining at lab scale and afterwards the characterisation of hydromel (natural liquid prepared, energising/filled with vitamins/antioxidant), to which herbs have been integrated in the original recipe (mint, cinnamon, thyme, ginger). This approach started from the preventive- functional association with benefits for health. The paper aims at increasing functionality of the product through addition of herbs with healing potential, has been raised. These aspects will be quantified through comparison of some quality characters. [ABSTRACT FROM AUTHOR]

The paper proposes a new direction of preparing the coffee „dark roast" [originating from the Asia- Pacific (marine-like granulation)], mixed with condiment/aromatic plants (thyme, mint, lavender). Method of preparation: French press -- patented by Italian designers Attilio Calimani and Giulio Moneta in 1929 [14]. The recipe was adapted, by integrating aromatic plants: 18 g of coffee; 2 g of aromatic plant; 330 mL water, t°C ≈100; infusion time of 5 minutes. The products obtained were physicalchemical: polyphenols [maximum coffee „dark roast" (101.68 µg/mL), minimum with mint (90.18 µg/mL)]; pH [minimum (5.64), coffee „dark roast", maximum (5.82), with lavender]; grade Brix [maximum with thyme (0.8%)], free acidity [maximum coffee „dark roast" (0.14 mg NaOH/g), minimum with thyme (0.06 mg NaOH/g)], humidity [maximum coffee „dark roast" (57.79%), minimum with mint (18.68%)] and sensory support with the help of 15 respondents. From a sensory point of view, the mint infusion is ranked 1st (17.6 points), even if the physical-chemical analysis classifies it as average. It can be argued that for the introduction of new products or product improvement it is recommended to study in detail the raw materials, the auxiliary raw materials, the influence induced by the operations performed (special thermal and mass transfer), on the cultivationharvest processing- compared to sensory analysis. [ABSTRACT FROM AUTHOR]

The impulse transfer or amount of movement is important in phenomena of separating semi-solid food materials by the occurrence of movement phenomena inside it. This paper proposes application of operation of physical separation and gravity on a semi-solid lipid model food, fluid, imposed conditions (homogenization, duration, temperature) in physical and mechanical forces. These forces act differentially on components in a fluid / solid mixture of densities and different particle sizes at which the flow is present. [ABSTRACT FROM AUTHOR]

In this paper we are presenting the enzymatic activity of β-amylase used in different concentrations, in the bread dough. The rheological characteristics of the dough have been obtained by alveographic method. Together with α-amylase and limited dextrinase, β-amylases act on the degradetion of starch, the result being the production of carbohydrates. β-amylase acts on non-reducing end of the polysaccharide chain cleaving maltose residues. Maltose coming from the hydrolysis of starch is the main fermentable sugar which is fermented and therefore provides necessary gas volume in the final part of the technological process. An insuficient fermentation results in a smaller increase of bread. Addition of β-amylase modifies the rheological characteristics of dough. Dough extensibility increases and the resistance and specific mechanical work consumption also decreases proportionally with increasing doses of enzyme. Due to the fact that the enzyme is active in the finished product, the enzyme activity is likely to go too far. Furthermore maintain freshness, the core may become sticky. The initial dosage of the enzyme is very important to prevent this. The influence of amylase enzyme in the dough for bread can help evaluate and improve the insufficiently developed technology and the nutritive value of the products. [ABSTRACT FROM AUTHOR]

In this paper, the authors presents the results of their research made in south west of Romania to evidence the level of foodstuffs and feedstuffs contamination with Fusarium sp. and zearalenone. The authors considers that this type of studies is very important because the foodstuffs and feedstuffs that were infected with different fungi could be contaminated with mycotoxins and these products could produce different affections to the people and to the animals. This is the reason because the contaminated food and feed must be eliminated of the people and animal consumption, if exceeds the maximum levels imposed by legislation. The results are synoptically presented in tables, comparatively with other author's results. [ABSTRACT FROM AUTHOR]

The purpose of this research is to analise the action of protease, an exogenous enzyme used in different dosages on the waffle dough. Proteases hydrolyze the peptide bond which are found in the protein molecules, preferable at the level of positive aminoacids, which explaines their reduced action on the wheat flour proteins where the bazic aminoacids are in low proportion. In dough, this leads to weakening of the gluten chains. To avoid weakening the gluten structure, which result in an uneven texture of the dough structure, protease has to be added to the dough in the mixing phase. In these conditions, it will not reduce mixing time because the enzyme has not enough time to hydrolyze more gluten. The waffle doughs contain small amounts of water and fat, which makes them dense and therefore difficult to laminate layers. The addition of proteolytic enzymes allows adjustment of the rheological characteristics of dough according to the needs of the technological process. The consistograph method used in this study shows the rheological characteristics of the waffle dough presenting the effects caused by protease in: a low dosage, a correct dose and an overdose. The dough sample that has a low dose of protease does not have a significant improvement on the quality of the dough. On the other hand to much protease influences the dough handling during the technological process due to a wet and sticky content of the dough which leads to a low porosity, high humidity and a higher water activity. Using the correct dose of protease has positive effects on freshness, on the porosity and color of the crust. [ABSTRACT FROM AUTHOR]

The organization (structuring) of a sensorial (taste) assessment program with all the derived implications and recommandations is a decisive step in promoting a new kind of food. The paper presents the experiments of sensorial evaluation for two panification assortments (graham and whole-meal bread) by using specific wheat obtained from raw material cultivated in the West Planes of Romania, improved with enzymes, glucides and proteins (fermentation bran extract). The special taste and odour of the bread is due to the over 200 flavoured vectors (partially identified). In this paper, by using the three-phase proceeding, we, gradually, modified the main influence factors of taste and flavor in the two major technological phases: the preparation of the leaven and dough (consistency, duration, fermentation temperature) and baking (duration, temperature). We analyzed, by chromatography, the major compounds of taste and flavor (ppm) (hydroxy-methyl-furfural, furfuralacetoine, diacetyl) in the crumb, in the inferior and superior crust, for the mentioned specialties and the flavor index, by knowing, from the literature, the sensitivity threshold for the four flavor "vectors". Each of them was described and it appreciated by three/four different points of the global sensorial evaluation of the panification product. The PCA (Principal Component Analysis) allowed us to evaluate the experimental data that we collected. The diagrams of the trials and the recordings sustain that the main sensorial characteristic remains the taste, then the odour, the superior and the inferior appeareance of the crust, of the crumb, consistency and shape. [ABSTRACT FROM AUTHOR]

Animal fats and vegetable oils, conventional and unconventional, with various structural diversity and resources, which are known at present, cannot assure qualitative and quantitative necessity under economic efficiency. The present technological possibilities (fractioning, hydrogenation, interesterification), allows chemical and/or physico-chemical "modification", as a dependence of the object. Dry-fractioning, as a minimal processing technique also allows the sector valorisation of the different plant and/or animal lipid fractions, both primary and secondary. The authors of the present paper present the results of studying by applying dry-fractioning to pork lard as such and monitored association with cow grease with a view to obtain a range of reconstituted lipid assortments. At the same time, this could also be a way of identifying possible food adulteration from the point of view of a given lipid composition. [ABSTRACT FROM AUTHOR]