Mirabela Lupu - Academia.edu (original) (raw)
Papers by Mirabela Lupu
Bulletin of the Transilvania University of Brasov, Series II - Forestry, Wood Industry, Agricultural Food Engineering, 2015
The main objective is to capitalize on the use of coconut oil and improve edible products in term... more The main objective is to capitalize on the use of coconut oil and improve edible products in terms of nutrient value. The experimental research aims to establish how this component reacts and how it influences certain technological processes in the breadmaking industry. The purpose of this paper is to establish the quantity of the main nutrients contained in this kind of products and at the same time to create products intended for a certain category of consumers. Even if it is recommended to reduce bread consumption, this sort of bakery products are holding one of the top positions in everyday nutrition and for some people they are indispensable. Therefore, in order to bring a contribution of sustenances and fibres that are frequently missing from products, we decided to add coconut oil.
Bulletin of the Transilvania University of Brasov, Series II - Forestry, Wood Industry, Agricultural Food Engineering, 2014
Bread is the oldest and more important product made from flour. The information's regarding bread... more Bread is the oldest and more important product made from flour. The information's regarding bread making is from the period of history when man first started to develop civilization. The quality of bread can be influence by a number of factors, like flour quality, production process, mixing and kneading time. In this paperwork was determinate the influence of kneading time on the sensorial qualities and on the other basic properties. Kneading times were varied from 2 to 20 minutes. The bread was obtained from two types of flour: wheat flour and rye flour.
Bulletin of the Transilvania University of Brasov, Series II - Forestry, Wood Industry, Agricultural Food Engineering, 2014
The paper presents the results of investigations on the energy consumption of individual winter w... more The paper presents the results of investigations on the energy consumption of individual winter wheat kernels, obtained based on uniaxial compression test. The experimental research was carried out on individual wheat grains at 10%, 12%, 14%, 16% and 18% moisture content, pursuing the energy consumption during the wheat grain compression. For each moisture content were selected 30 wheat grains and for the data analysis and interpretation of experimental research were used the average of the 30 determinations. The measurements showed significant differences regarding the energy consumption between the three moisture contents.
Bulletin of the Transilvania University of Braşov, Jun 28, 2022
Berry fruits represent a valuable source of natural aroma and antioxidants for vinegars. The aim ... more Berry fruits represent a valuable source of natural aroma and antioxidants for vinegars. The aim of this research was the evaluation of the total polyphenol content (TPC), total anthocyanin content (TAC) and antioxidant properties (by ABTS and DPPH assay) of several vinegars produced by an acetous fermentation process, using substrates that contain berry (raspberries, blueberries, blackberries) juice (40%; 60%) inoculated with acetous bacteria (0.5%; 1%). Experimental results indicated that blueberry vinegar samples obtained using 0.5% acetous bacteria and 60% berry juices lead to the highest mean values for TPC, TAC and levels of antioxidant activity, but all these variants had significantly the lowest values of acetic acid content.
Bulletin of the Transilvania University of Brasov, Series II - Forestry, Wood Industry, Agricultural Food Engineering, 2015
Due to a high-energy consumption per unit in the milling industry, it is necessary to make a rigo... more Due to a high-energy consumption per unit in the milling industry, it is necessary to make a rigorous study on the grinding process and implicit on the methods for achieving the grist. The main goal of researchers in recent decades has been finding ways to reduce this energy consumption. In order to reduce energy consumption studies were made researches to highlight the influence of external load application rate on energy consumption in the grinding process. For this purpose, experimental research has been conducted on individual maize kernels at three different speeds 25 mm min-1 , 50 mm min-1 and 100 mm min-1 , maintaining constant moisture value.
Bulletin of the Transilvania University of Brasov, Series II - Forestry, Wood Industry, Agricultural Food Engineering, 2015
This paper studies the effect of the added of salt in bread dough on its rheological properties a... more This paper studies the effect of the added of salt in bread dough on its rheological properties and the quality of white bread. Table salt was added in a percentage varying between 0 and 2.5%, each of them being determined with the help of specific apparatus, the rheological characteristics of dough and physico-chemical indices of the bread resulting from the baking thereof. Following experimental research found that salt has a crucial role in obtaining high quality products, helping to develop loaf volume, conservation status of freshness for a long time and not least helps to improve the taste and aroma.
IOP conference series, Aug 1, 2016
The mechanical properties and the resistance of grains are key characteristics that enhance grind... more The mechanical properties and the resistance of grains are key characteristics that enhance grinding behaviour of wheat and maize and are dependent on the moisture content of the grains. These properties were defined in the single-kernel compression test, and it seems that the qualities expressing the relations resulting during mechanical loads like mechanical and rheological properties are significant. The aim of the study reported here is to show the influence of moisture content on grinding process of wheat and maize single kernel. To show this influence it is necessary to study the physical and mechanical properties of wheat and maize single kernel at different moisture content 10%, 12%, 14%, 16%, 18% and 20%. The measurement results showed significant relationship between the cereal type, its resistance characteristics and the moisture content in the grinding process.
Sustainability
The primary focus in the production of quality red wine is the extraction of grape components, wh... more The primary focus in the production of quality red wine is the extraction of grape components, which can be achieved in a variety of ways. This work investigates the extraction yield of biologically active compounds from crushed Merlot grapes, as a result of ultrasound treatment applied before maceration, and optimizes the process parameters of a laboratory scale using response surface methodology (RSM) within a central composite design (CCD) model. The two factors whose response was studied were amplitude (A) % and treatment time (t), while the dependent variables were the total phenolic compounds (TPC), monomeric anthocyanins (MA), and antioxidant activity expressed as ferric reducing antioxidant power (FRAP) and 2,2-diphenyl-1-picrylhydrazyl (DPPH) free radical scavenging activity. The results showed that the application of high-power ultrasound treatment to crushed grapes for a few minutes increased both the extraction rate of bioactive compounds and the antioxidant activity by ...
Fermentation
As one of the most widely used acidic condiments in the world, vinegars have demonstrated physiol... more As one of the most widely used acidic condiments in the world, vinegars have demonstrated physiological functions. Due to their polyphenol content, blueberries (Vaccinium myrtillus L.) are a valuable source of natural flavours and antioxidants for vinegar production. Ultrasound treatment is recognized as an effective technique for improving the extraction yield of bioactive compounds from various plant materials. The aim of this research was to investigate the antioxidant properties of experimental vinegar variants obtained by an innovative manufacturing recipe using an alcoholic substrate containing blueberry juice for a rapid initiation of acetic fermentation. The substrate was subjected to ultrasound treatment at a frequency of 20 kHz and an amplitude (A) of 40%, 60%, and 80% for 3, 4, and 5 min. Under these conditions, total polyphenol content (TPC), total anthocyanins content (TAC), antioxidant activity based on ABTS and DPPH assays, as well as the sensory attributes in blueber...
Applied sciences, Mar 16, 2023
This article is an open access article distributed under the terms and conditions of the Creative... more This article is an open access article distributed under the terms and conditions of the Creative Commons Attribution (CC BY
Romanian Biotechnological Letters, Apr 30, 2020
In the spaces of milling and bread manufacture units, air contaminations are produced with microo... more In the spaces of milling and bread manufacture units, air contaminations are produced with microorganisms which come from the microflora of the used raw materials, but also from the residual microflora resulted after the prior processes of processing, reason for which the monitoring of aeromicroflora from such units offer important indices, representing the decisional basis of implementing the corrective measures. To do this thing, we proceeded to the sampling using methodologies of active and passive monitoring. The microbiological examinations performed were: evaluation of total number of germs (TGN) of air contaminants/m 3 of air and the number of yeasts and molds/m 3 of air (Y+M). For the monitoring we used two procedures of air sampling: the method of sedimentation by the exposure of Petri plates with solid environment of culture with the purpose of collecting particles which are deposited by the gravity and sampling of some defined quantities of air passed through a sampling device, directly on a solid culture medium. After using the two methods, we concluded that the passive monitoring of aeromicroflora permitted the detection of a number of out of line samples contained between 9% (TGN) and 13% (Y+ M), and the active monitoring of a number contained between 12% (TGN) and 18% (Y+ M). The most unconforming were registered in the spaces intended for the receipt of raw materials and grinding of cereals.
SERIES V - ECONOMIC SCIENCES, 2021
The purpose of the paper is to analyse the initiatives aimed at raising awareness of local commun... more The purpose of the paper is to analyse the initiatives aimed at raising awareness of local communities on the importance of protecting and promoting distinct goods for sustainable food, culture, arts, and tourism, at EU level, to balance globalized food trends. The study carries out a comparative analysis at the level of three European Regions of Gastronomy: Coimbra Region, Sibiu Region and South Aegean Region. The key areas of the Region of Gastronomy Award program: raising citizen awareness about the food they eat, the value of local products and the need to innovate to protect local products. The benefits of such initiatives and their contribution to empowering local communities and to better quality of life were identified and highlighted.
Wine has been part of the history of mankind for millennia and is a very important product for th... more Wine has been part of the history of mankind for millennia and is a very important product for the industry from an economic point of view, being considered a luxury product, which makes it susceptible to fraud and adultery. The predisposition to purchase new foods or products obtained in a non-traditional way depends largely on the individual, perception and consequently, a new approach to consumer development focused on the consumer is needed. In the current study, wine was considered as an important and healthy base for development of new and innovative products – jelly and jellybean. By valorizing the properties of several ingredients – anise, cinnamon, cloves, lime and Psyllium husk the obtained products were improved considering the sensory and physicochemical profile. It was noticed that the viscosity of the jelly was significantly influenced by the amount of Psyllium husk added (5g, 10g) – 152 cP for 5g added and 96.8 cP for 10g added, similar results being reported for jell...
Romanian Biotechnological Letters, 2020
In the spaces of milling and bread manufacture units, air contaminations are produced with microo... more In the spaces of milling and bread manufacture units, air contaminations are produced with microorganisms which come from the microflora of the used raw materials, but also from the residual microflora resulted after the prior processes of processing, reason for which the monitoring of aeromicroflora from such units offer important indices, representing the decisional basis of implementing the corrective measures. To do this thing, we proceeded to the sampling using methodologies of active and passive monitoring. The microbiological examinations performed were: evaluation of total number of germs (TGN) of air contaminants / m 3 of air and the number of yeasts and molds/m 3 of air (Y+M). For the monitoring we used two procedures of air sampling: the method of sedimentation by the exposure of Petri plates with solid environment of culture with the purpose of collecting particles which are deposited by the gravity and sampling of some defined quantities of air passed through a sampling device, directly on a solid culture medium. After using the two methods, we concluded that the passive monitoring of aeromicroflora permitted the detection of a number of out of line samples contained between 9% (TGN) and 13% (Y+ M), and the active monitoring of a number contained between 12% (TGN) and 18% (Y+ M). The most unconforming were registered in the spaces intended for the receipt of raw materials and grinding of cereals.
Molecules, 2020
In juice processing, ultrasound treatment has been tested as a potential alternative to conventio... more In juice processing, ultrasound treatment has been tested as a potential alternative to conventional thermal methods to inactivate microorganisms and to enhance the nutritional status of juice. In this study, the impact of pasteurization and high-power ultrasound treatment on the quality of red grape juice was investigated in terms of the content of bioactive compounds such as phenolic compounds and l-ascorbic acid as well as regarding the microbiological and physicochemical properties. The grape juice was subjected to pasteurization (80 °C, 2 min) as well as to ultrasound treatment with an amplitude of 50 and 70% for 5 and 10 min. The results indicated the same level of total phenolic content for pasteurized and sonicated samples for 10 min with an amplitude of 70%, while the highest level of l-ascorbic acid was recorded for sonicated samples with an amplitude of 70% for 10 min. pH of sonicated samples decreased with amplitude and treatment time while total soluble solids and titra...
Revista de Chimie, 2019
Improving the nutritional quality for non-alcoholic beverages (especially the content of valuable... more Improving the nutritional quality for non-alcoholic beverages (especially the content of valuable natural antioxidants) by using modern ultrasound treatments represent a challenge for more and more food scientists. The objective of this research work was to estimate the effect of some ultrasound treatments on the total L ascorbic acid content and on several physicochemical characteristics of grape juice stored for different time periods. In order to determine this influence, the sonication parameters chosen were the amplitude (60%, 80%) and the treatment times (18, 36 min.). The samples treated by direct sonication (amplitude 80%, 36 min.) and stored 17 days had higher values of total L ascorbic acid content.
Advanced Materials Research, 2015
In a series of processes which occur in various processing industries, it is necessary that the r... more In a series of processes which occur in various processing industries, it is necessary that the raw materials, finished products or intermediate products to be grind to accelerate the technological phase, to obtain a product from raw materials or even only for commercialization the products [1]. Modeling program can be used to study and understand the behavior of an individual grain under compression stress. The results from previous studies have shown that the modeling program can be used [2] for predicting the grain deformation, the compression stress and the energy consumption obtained as a consequence of the grain compression process. This paper presents a comparison of a modeling and experimental study on the influence of the physical properties of a single corn seed on compression grinding process. The mathematical model by finite element method for the corn compression process is made in order to establish the forces that appear to the first cracks of the grain, to determine ...
Sustainability, 2022
The present study highlights the value of gastronomy and culinary practices in Făgăraș County as ... more The present study highlights the value of gastronomy and culinary practices in Făgăraș County as a dimension of the Intangible Cultural Heritage that can contribute to the sustainable development of the area. The field research carried out within an interdisciplinary project of the Transilvania University of Brașov pointed out the importance of the different “ciorbe” (sour soups) in the local gastronomy of Făgăraș County. Our groundwork found some traditional local soups and soup recipes. Starting from these results, the study stresses the opportunity to exploit this heritage resource through social entrepreneurship. To uphold this perspective, our study highlights that soups and sour soups are prepared with local ingredients, that women in the area are experienced and have the willingness to cook together. The tourist specificity of the area favors the creation of a local network between entrepreneurs from all over the country. The main contribution of the study derives from the fa...
SGEM International Multidisciplinary Scientific GeoConference EXPO Proceedings
Bulletin of the Transilvania University of Brasov, Series II - Forestry, Wood Industry, Agricultural Food Engineering, 2015
The main objective is to capitalize on the use of coconut oil and improve edible products in term... more The main objective is to capitalize on the use of coconut oil and improve edible products in terms of nutrient value. The experimental research aims to establish how this component reacts and how it influences certain technological processes in the breadmaking industry. The purpose of this paper is to establish the quantity of the main nutrients contained in this kind of products and at the same time to create products intended for a certain category of consumers. Even if it is recommended to reduce bread consumption, this sort of bakery products are holding one of the top positions in everyday nutrition and for some people they are indispensable. Therefore, in order to bring a contribution of sustenances and fibres that are frequently missing from products, we decided to add coconut oil.
Bulletin of the Transilvania University of Brasov, Series II - Forestry, Wood Industry, Agricultural Food Engineering, 2014
Bread is the oldest and more important product made from flour. The information's regarding bread... more Bread is the oldest and more important product made from flour. The information's regarding bread making is from the period of history when man first started to develop civilization. The quality of bread can be influence by a number of factors, like flour quality, production process, mixing and kneading time. In this paperwork was determinate the influence of kneading time on the sensorial qualities and on the other basic properties. Kneading times were varied from 2 to 20 minutes. The bread was obtained from two types of flour: wheat flour and rye flour.
Bulletin of the Transilvania University of Brasov, Series II - Forestry, Wood Industry, Agricultural Food Engineering, 2014
The paper presents the results of investigations on the energy consumption of individual winter w... more The paper presents the results of investigations on the energy consumption of individual winter wheat kernels, obtained based on uniaxial compression test. The experimental research was carried out on individual wheat grains at 10%, 12%, 14%, 16% and 18% moisture content, pursuing the energy consumption during the wheat grain compression. For each moisture content were selected 30 wheat grains and for the data analysis and interpretation of experimental research were used the average of the 30 determinations. The measurements showed significant differences regarding the energy consumption between the three moisture contents.
Bulletin of the Transilvania University of Braşov, Jun 28, 2022
Berry fruits represent a valuable source of natural aroma and antioxidants for vinegars. The aim ... more Berry fruits represent a valuable source of natural aroma and antioxidants for vinegars. The aim of this research was the evaluation of the total polyphenol content (TPC), total anthocyanin content (TAC) and antioxidant properties (by ABTS and DPPH assay) of several vinegars produced by an acetous fermentation process, using substrates that contain berry (raspberries, blueberries, blackberries) juice (40%; 60%) inoculated with acetous bacteria (0.5%; 1%). Experimental results indicated that blueberry vinegar samples obtained using 0.5% acetous bacteria and 60% berry juices lead to the highest mean values for TPC, TAC and levels of antioxidant activity, but all these variants had significantly the lowest values of acetic acid content.
Bulletin of the Transilvania University of Brasov, Series II - Forestry, Wood Industry, Agricultural Food Engineering, 2015
Due to a high-energy consumption per unit in the milling industry, it is necessary to make a rigo... more Due to a high-energy consumption per unit in the milling industry, it is necessary to make a rigorous study on the grinding process and implicit on the methods for achieving the grist. The main goal of researchers in recent decades has been finding ways to reduce this energy consumption. In order to reduce energy consumption studies were made researches to highlight the influence of external load application rate on energy consumption in the grinding process. For this purpose, experimental research has been conducted on individual maize kernels at three different speeds 25 mm min-1 , 50 mm min-1 and 100 mm min-1 , maintaining constant moisture value.
Bulletin of the Transilvania University of Brasov, Series II - Forestry, Wood Industry, Agricultural Food Engineering, 2015
This paper studies the effect of the added of salt in bread dough on its rheological properties a... more This paper studies the effect of the added of salt in bread dough on its rheological properties and the quality of white bread. Table salt was added in a percentage varying between 0 and 2.5%, each of them being determined with the help of specific apparatus, the rheological characteristics of dough and physico-chemical indices of the bread resulting from the baking thereof. Following experimental research found that salt has a crucial role in obtaining high quality products, helping to develop loaf volume, conservation status of freshness for a long time and not least helps to improve the taste and aroma.
IOP conference series, Aug 1, 2016
The mechanical properties and the resistance of grains are key characteristics that enhance grind... more The mechanical properties and the resistance of grains are key characteristics that enhance grinding behaviour of wheat and maize and are dependent on the moisture content of the grains. These properties were defined in the single-kernel compression test, and it seems that the qualities expressing the relations resulting during mechanical loads like mechanical and rheological properties are significant. The aim of the study reported here is to show the influence of moisture content on grinding process of wheat and maize single kernel. To show this influence it is necessary to study the physical and mechanical properties of wheat and maize single kernel at different moisture content 10%, 12%, 14%, 16%, 18% and 20%. The measurement results showed significant relationship between the cereal type, its resistance characteristics and the moisture content in the grinding process.
Sustainability
The primary focus in the production of quality red wine is the extraction of grape components, wh... more The primary focus in the production of quality red wine is the extraction of grape components, which can be achieved in a variety of ways. This work investigates the extraction yield of biologically active compounds from crushed Merlot grapes, as a result of ultrasound treatment applied before maceration, and optimizes the process parameters of a laboratory scale using response surface methodology (RSM) within a central composite design (CCD) model. The two factors whose response was studied were amplitude (A) % and treatment time (t), while the dependent variables were the total phenolic compounds (TPC), monomeric anthocyanins (MA), and antioxidant activity expressed as ferric reducing antioxidant power (FRAP) and 2,2-diphenyl-1-picrylhydrazyl (DPPH) free radical scavenging activity. The results showed that the application of high-power ultrasound treatment to crushed grapes for a few minutes increased both the extraction rate of bioactive compounds and the antioxidant activity by ...
Fermentation
As one of the most widely used acidic condiments in the world, vinegars have demonstrated physiol... more As one of the most widely used acidic condiments in the world, vinegars have demonstrated physiological functions. Due to their polyphenol content, blueberries (Vaccinium myrtillus L.) are a valuable source of natural flavours and antioxidants for vinegar production. Ultrasound treatment is recognized as an effective technique for improving the extraction yield of bioactive compounds from various plant materials. The aim of this research was to investigate the antioxidant properties of experimental vinegar variants obtained by an innovative manufacturing recipe using an alcoholic substrate containing blueberry juice for a rapid initiation of acetic fermentation. The substrate was subjected to ultrasound treatment at a frequency of 20 kHz and an amplitude (A) of 40%, 60%, and 80% for 3, 4, and 5 min. Under these conditions, total polyphenol content (TPC), total anthocyanins content (TAC), antioxidant activity based on ABTS and DPPH assays, as well as the sensory attributes in blueber...
Applied sciences, Mar 16, 2023
This article is an open access article distributed under the terms and conditions of the Creative... more This article is an open access article distributed under the terms and conditions of the Creative Commons Attribution (CC BY
Romanian Biotechnological Letters, Apr 30, 2020
In the spaces of milling and bread manufacture units, air contaminations are produced with microo... more In the spaces of milling and bread manufacture units, air contaminations are produced with microorganisms which come from the microflora of the used raw materials, but also from the residual microflora resulted after the prior processes of processing, reason for which the monitoring of aeromicroflora from such units offer important indices, representing the decisional basis of implementing the corrective measures. To do this thing, we proceeded to the sampling using methodologies of active and passive monitoring. The microbiological examinations performed were: evaluation of total number of germs (TGN) of air contaminants/m 3 of air and the number of yeasts and molds/m 3 of air (Y+M). For the monitoring we used two procedures of air sampling: the method of sedimentation by the exposure of Petri plates with solid environment of culture with the purpose of collecting particles which are deposited by the gravity and sampling of some defined quantities of air passed through a sampling device, directly on a solid culture medium. After using the two methods, we concluded that the passive monitoring of aeromicroflora permitted the detection of a number of out of line samples contained between 9% (TGN) and 13% (Y+ M), and the active monitoring of a number contained between 12% (TGN) and 18% (Y+ M). The most unconforming were registered in the spaces intended for the receipt of raw materials and grinding of cereals.
SERIES V - ECONOMIC SCIENCES, 2021
The purpose of the paper is to analyse the initiatives aimed at raising awareness of local commun... more The purpose of the paper is to analyse the initiatives aimed at raising awareness of local communities on the importance of protecting and promoting distinct goods for sustainable food, culture, arts, and tourism, at EU level, to balance globalized food trends. The study carries out a comparative analysis at the level of three European Regions of Gastronomy: Coimbra Region, Sibiu Region and South Aegean Region. The key areas of the Region of Gastronomy Award program: raising citizen awareness about the food they eat, the value of local products and the need to innovate to protect local products. The benefits of such initiatives and their contribution to empowering local communities and to better quality of life were identified and highlighted.
Wine has been part of the history of mankind for millennia and is a very important product for th... more Wine has been part of the history of mankind for millennia and is a very important product for the industry from an economic point of view, being considered a luxury product, which makes it susceptible to fraud and adultery. The predisposition to purchase new foods or products obtained in a non-traditional way depends largely on the individual, perception and consequently, a new approach to consumer development focused on the consumer is needed. In the current study, wine was considered as an important and healthy base for development of new and innovative products – jelly and jellybean. By valorizing the properties of several ingredients – anise, cinnamon, cloves, lime and Psyllium husk the obtained products were improved considering the sensory and physicochemical profile. It was noticed that the viscosity of the jelly was significantly influenced by the amount of Psyllium husk added (5g, 10g) – 152 cP for 5g added and 96.8 cP for 10g added, similar results being reported for jell...
Romanian Biotechnological Letters, 2020
In the spaces of milling and bread manufacture units, air contaminations are produced with microo... more In the spaces of milling and bread manufacture units, air contaminations are produced with microorganisms which come from the microflora of the used raw materials, but also from the residual microflora resulted after the prior processes of processing, reason for which the monitoring of aeromicroflora from such units offer important indices, representing the decisional basis of implementing the corrective measures. To do this thing, we proceeded to the sampling using methodologies of active and passive monitoring. The microbiological examinations performed were: evaluation of total number of germs (TGN) of air contaminants / m 3 of air and the number of yeasts and molds/m 3 of air (Y+M). For the monitoring we used two procedures of air sampling: the method of sedimentation by the exposure of Petri plates with solid environment of culture with the purpose of collecting particles which are deposited by the gravity and sampling of some defined quantities of air passed through a sampling device, directly on a solid culture medium. After using the two methods, we concluded that the passive monitoring of aeromicroflora permitted the detection of a number of out of line samples contained between 9% (TGN) and 13% (Y+ M), and the active monitoring of a number contained between 12% (TGN) and 18% (Y+ M). The most unconforming were registered in the spaces intended for the receipt of raw materials and grinding of cereals.
Molecules, 2020
In juice processing, ultrasound treatment has been tested as a potential alternative to conventio... more In juice processing, ultrasound treatment has been tested as a potential alternative to conventional thermal methods to inactivate microorganisms and to enhance the nutritional status of juice. In this study, the impact of pasteurization and high-power ultrasound treatment on the quality of red grape juice was investigated in terms of the content of bioactive compounds such as phenolic compounds and l-ascorbic acid as well as regarding the microbiological and physicochemical properties. The grape juice was subjected to pasteurization (80 °C, 2 min) as well as to ultrasound treatment with an amplitude of 50 and 70% for 5 and 10 min. The results indicated the same level of total phenolic content for pasteurized and sonicated samples for 10 min with an amplitude of 70%, while the highest level of l-ascorbic acid was recorded for sonicated samples with an amplitude of 70% for 10 min. pH of sonicated samples decreased with amplitude and treatment time while total soluble solids and titra...
Revista de Chimie, 2019
Improving the nutritional quality for non-alcoholic beverages (especially the content of valuable... more Improving the nutritional quality for non-alcoholic beverages (especially the content of valuable natural antioxidants) by using modern ultrasound treatments represent a challenge for more and more food scientists. The objective of this research work was to estimate the effect of some ultrasound treatments on the total L ascorbic acid content and on several physicochemical characteristics of grape juice stored for different time periods. In order to determine this influence, the sonication parameters chosen were the amplitude (60%, 80%) and the treatment times (18, 36 min.). The samples treated by direct sonication (amplitude 80%, 36 min.) and stored 17 days had higher values of total L ascorbic acid content.
Advanced Materials Research, 2015
In a series of processes which occur in various processing industries, it is necessary that the r... more In a series of processes which occur in various processing industries, it is necessary that the raw materials, finished products or intermediate products to be grind to accelerate the technological phase, to obtain a product from raw materials or even only for commercialization the products [1]. Modeling program can be used to study and understand the behavior of an individual grain under compression stress. The results from previous studies have shown that the modeling program can be used [2] for predicting the grain deformation, the compression stress and the energy consumption obtained as a consequence of the grain compression process. This paper presents a comparison of a modeling and experimental study on the influence of the physical properties of a single corn seed on compression grinding process. The mathematical model by finite element method for the corn compression process is made in order to establish the forces that appear to the first cracks of the grain, to determine ...
Sustainability, 2022
The present study highlights the value of gastronomy and culinary practices in Făgăraș County as ... more The present study highlights the value of gastronomy and culinary practices in Făgăraș County as a dimension of the Intangible Cultural Heritage that can contribute to the sustainable development of the area. The field research carried out within an interdisciplinary project of the Transilvania University of Brașov pointed out the importance of the different “ciorbe” (sour soups) in the local gastronomy of Făgăraș County. Our groundwork found some traditional local soups and soup recipes. Starting from these results, the study stresses the opportunity to exploit this heritage resource through social entrepreneurship. To uphold this perspective, our study highlights that soups and sour soups are prepared with local ingredients, that women in the area are experienced and have the willingness to cook together. The tourist specificity of the area favors the creation of a local network between entrepreneurs from all over the country. The main contribution of the study derives from the fa...
SGEM International Multidisciplinary Scientific GeoConference EXPO Proceedings