УНИВЕРСИТЕТ ПО ХРАНИТЕЛНИ ТЕХНОЛОГИИ - ПЛОВДИВ
 

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Хранителен инженеринг

Секция „Приложна математика и статистика за ХВП и биотехнологичната промишленост”

Секция „Процеси и апарати за ХВП и биотехнологичната промишленост”

Moisture sorption characteristics and storage study of grape seeds flakes
Сорбционни характеристики и експериментално съхранение на флейки от гроздови семки
The current scientific research is focused on the sorption isotherms, monolayer moisture content and storage study of full-fatted grape seeds flakes (FGSF) of different grape variety locally grow in Bulgaria (Mavrud, Cabernet Sauvignon, Syrah, Merlot, Dimyat and Sauvignon Blanc). To determine the sorption characteristics of FGSF, a static gravimetric method of saturated salt solution and relative humidity from 0.11 to 0.90 at three different temperatures – 10, 25 and 40°C was used. In the conditions of the constant water activity and increasing temperatures, the sorption capacity of the product was decreased. The modified Henderson model for description of sorption isotherms of FGSF was recommend. The monolayer moisture content values were obtained by linearization of Braunauer-Emmett-Teller (BET), in the range of Mmads = 2.32 - 3.41, Mmdes = 2.59 - 3.68. The three months storage study of samples was monitored at moisture value reduced to a value corresponded to the calculated monolayer moisture content. FGSF was packed in a co-extruded barrier film with copolymer covering for heat sealing, in the conditions for storage - temperature 18 - 25°C and relative humidity 75 - 85%. No living cells of pathogenic organisms (Escherichia coli, Staphylococcus aureus and Salmonella spp.) or apparent molding were detected. The flour particle size has not changed either. Key words: grape, grape seeds, grape seeds flakes, sorption isotherms, bioactive compounds, enological by-product
Автори: Adelina L. Bogoeva, Albena G. Durakova, Velichka B. Yanakieva, Bozhidar V. Bozadzhiev

Butyric acid production by Clostridium beijerinckii 4A1- optimization of nitrogen source, vitamins and buffer components in the growth medium
Получаване на маслена киселина от Clostridium beijerinckii 4A1- оптимизация на съдържанието, на азотни източници, витамини и компоненти от бурефната фаза в хранителната среда
In the recent years, interest in butanol has grown as a potential substitute of traditional fuels. Microbiological production of butanol from carbohydrates is not economically advantageous, due to a number of process drawbacks. The cost reduction potential of the product is related to expanding the substrates used and optimizing the process economics. The metabolism of the strains Clostridia is in two stages - acidic and solvatogenic. The initial stage is carboxylic acids formation (mainly butyric), these acids induce the preparation of solvents in the second stage. The aim of this work is to optimize nitrogen source, vitamins and buffer components constituents into the growth medium for butyric acid production by Clostridium beijerinckii 4A1. Optimization of the medium components was carried out by means of experimental design (central composite design). Anaerobic fermentation at Т = 37 °C in Reinforced Clostridial medium, was used as a control. Optimal values for the investigated parameters were determined.
Автори: Greta P. Naydenova, Dragomir S. Yankov

Секция „Електроника и електротехника, приложими в ХВП и биотехнологичната промишленост”

Секция „Автоматизация на процесите в ХВП и биотехнологичната промишленост”

Секция „Енергетика и енергийна ефективност на ХВП и биотехнологичната промишленост”

Cereal Straw – Sole Power Supply For The thermal energy necessary for a bread factory in Northeastern Romania
Сламата от зърнени храни - еднократен източник на топлинна енергия, необходима за фабрика за хляб в Североизточна Румъния
The energy system is implemented at a bread factory with a minimum production of 20000 breads per day, from S.C. E. Morarit from Husi, located in a large agricultural area. There is a 150 kW boiler in the factory using straw briquettes as fuel which delivers hot water for technological consumption and for working space heating. This completely automated boiler, having a flame tube constructive solution, was manufactured in the same commercial enterprise. For the hot flue gas there is a generator which operates with straw pellets. The horizontal flame burning installation represents a world novelty and it was made in collaboration by the University Politehnica of Bucharest and S.C.E. Morarit. The thermal energy production based solely on agricultural renewable sources within a food industrial unit represents a success with perspectives of enlarged application, even on an European scale.
Автори: Lucian Mihaescu - UP Bucharest, Emil Enache - SCE Morarit, Gheorghe Lazaroiu, Ionel Pisa, Viorel Berbece, Gabriel-Paul Negreanu - UP Bucharest

Ecology and energy valorizing of chicken manure
Екология и енергийна валоризация на птичи тор
Nowadays, the chicken manure can be stored at carefully chosen distances so that the bad odors do not disturb human communities or commercial societies. From these storing facilities, the farmers can use the manure as fertilizer, especially for vegetables. However, a poultry manure storing place pollutes a significant zone, through surface water and also by phreatic water. The qualities of the chicken manure, in the form of elemental analysis and energy characteristics linked to the burning temperature and the lower heat value, are presented in the paper. Using this data, the possibility of the energy valorization is specified, either by pyrolysis or by direct burning. From the point of view of combustion, the main impediment is the very high moisture. From the energy effort point of view, the low heat value and the high burning temperature are to be remarked. The experiments on pyrolysis and on bed combustion allowed also the estimation of the pollutant emission to the atmosphere. The data resulted from the research have application in taking the decision regarding the ecological possibility of combustion of the chicken manure deposits, including a positive energy effect. The combustion in uncooled furnaces, at temperatures about 1200 o C, with a high residence time inside taken into consideration, also renders inert all the damaging components, in similar manner to the sanitary system. This combustion technology can be applied also with a participation in certain quotas of waste from the food industry.
Автори: Lucian Mihaescu, Gheorghe Lazaroiu, Ionel Pisa, Viorel Berbece, Gabriel-Paul Negreanu - University Politehnica of Bucharest

Секция „Компютърни системи и технологии за ХВП и биотехнологичната промишленост”