The Quality Indicators of Osmotic Dried Apricot (Prunus armeniaca)

Apricot (Prunus armeniaca) osmotic drying set of tests was conducted under controlled condition in laboratory. Current mean values of samples moisture content were obtained by measurement equipment and were used as data base for further statistical analysis. ANOVA statistical analysis proved that solution temperature and concentration are influential factors of osmotic drying. Empirical equation which predicts the changes of apricot halves moisture content in the time as a function of solution temperature and concentration was derived by the means of regression analysis. This equation was evaluated for solution temperatures of 45oC and 55oC, as well as for solution concentrations of 70% and 85% of saturated solution for chosen solution temperature. Results of chemical analyses results for “Keckemetska ruza”, “Novosadska rodna” and “Ambrosia” apricot varieties are also presented in this paper. The significant changes in phosphorous and calcium were not observed, but the contents of total sugar in samples changed during soaking in sugar solution, as a result of solids gain in apricot halves

Osmotic Drying of Apricot (Prunus armeniaca) in Sucrose Solution

Osmotic drying is a process of partial removal of water by submersing fruits in sucrose solution. The goal of this paper is to examine kinetic features of osmotic drying of apricot halves in sucrose solution. For osmotic drying of apricot halves in a thick immovable layer, a planned experiment was conducted. Experimental results were used to create an empirical model of osmotic drying kinetics which expresses the influence of analyzed experiment factors on water loss (WL). The experiment factors were temperature of osmotic solution, varied at two levels, 35 °C and 60 °C, and sucrose concentration varied at two levels, 50 °Bx and 65 °Bx. Using regression analysis of experimental data for water loss (WL) at statistical probability of 99 %, parameters of empirical model and correlation coefficient were calculated for the proposed mathematical model. Experimental results were approximated using the derived equation. Conformance of experimental results with the empirical model was evaluated using correlation coefficient (R). Correlation coefficient calculated for the proposed model was high, R = 0.976. It indicates fi ne agreement between experimental and model values for water loss

Rationalization of Sucrose Solution Using During the Fruit Osmotic Dehydration

The model of sustainable energy production of dried fruit conducted by using combined technology – the model that has been developed at the Faculty of Agriculture in Novi Sad – includes osmotic dehydration of fruit in sucrose solution. During the process of dehydration the moisture content of the solution is increased due to mass transfer of moisture from fruit. This article examines different models of recycling and concentrating of the solution. Thus, the model for concentrating of the solution has been chosen according to this analysis, and it has been applied within its own technology. Evaporators of the low temperature solution have been used and they are based on the solar energy source. Two types of devices have been made on the basis of the heating process of evaporating. One type is filled with the stainless steel shavings, while the other type is based on the fillings by plates. The paper presents the evaluation model of the benefits of this concentrating manner as well as the evaluation criterion of the evaporators’ fillings types. The energy support used here was an original solar air heater of semi-concentrated type

Detecting functional disabilities in elderly persons with cardiovascular diseases using the self-reporting method

The ability to perform basic activities of daily living (ADL) and instrumental ADL (IADL) is an essential indicator of the level of functional capacity in old age. The purpose of this paper was to evaluate reliability and validity of the self - reporting method in detecting functional difficulties among elderly persons with cardiovascular diseases. The Groningen Activity Restriction Scale was used to assess the limitations in functional capacity. The sample consisted of patients over the age of 65 with hypertensive disease, angina pectoris, ischaemic heart disease, degenerative valvular disorders, peripheral arterial disease, cardiac arrhythmias, cardiomyopathy and heart failure. The Cronbach’s alpha internal consistency coefficient was calculated for the total result. Differences in outcome with respect to age, educational level, marital status, and medical diagnoses of participants were compared by means of a t-test or one-way ANOVA. In the group of ADL, participants reported difficulties in climbing stairs (M=2.14, SD=1.07) and caring for feet and toenails (M=2.17, SD=1.27), while in the group of IADL, difficulties were present in performing heavier household chores (M=2.51, SD=1.31) as well as ironing and washing clothes (M=2.20, SD=1.29). Calculation of the Cronbach’s alpha coefficient points to a high degree of internal consistency for this scale on a chosen sample (α=0.95). The use of a validated self-reporting tool may be a valuable and reliable way for assessing the functional capacity of elderly persons with chronic diseases. The findings of this study indicate the possibility of using this method for prognostic purposes in patients with cardiovascular diseases. Introduction of instrumental support measures in a timely manner has a crucial role in delaying the progression of functional dependence

Kvaliteta domaćeg kajmaka na beogradskom tržištu

Kajmak, ako je dobro i higijenski napravljen, predstavlja ukusnu i hranjivu namirnicu koja se proizvodi od kuhanog mlijeka isključivo u domaćinstvima

Checking of the Fleischmann\u27s formula for dry matter estimating in milk

Uspoređivane su količine suhe tvari mlijeka određene metodom sušenja pri 102 °C i izračunavanjem, Flajšmanovom (Fleischmann) formulom analizom 94 uzorka. Statističkom obradom, dobivenih vrijednosti primjenom T-testa ustanovljena je veoma značajna razlika (p<0,001) između rezultata obje metode. Količine izračunate po Flajšmanovoj formuli imaju uvijek veću vrijednost (t = -8,15) pa se ne mogu koristiti za procjenu kvaliteta mlijeka.Some quantities of dry substance of milk, determined hy the method of drying at 102 °C and by estimating according to Fleischmann\u27s formula of analyzing 94 samples, have been compared. By the statistical checking of obtained values using T-test, a very highly significant difference (p < 0,001) between the results of both methods has been found out. The quantities estimated according to FIeischmann\u27s formula always have a big value (t = -8,15), so they can not be used for estimating of milk quality

A novel platinum-based nanocatalyst at a niobia-doped titania support for the hydrogen oxidation reaction

The kinetics of the hydrogen oxidation reaction (HOR) was studied at Pt nanoparticles supported on niobia-doped titania (Pt/N-T). The catalyst support, with the composition of 0.05NbO2.5-δ-0.995TiO2 (0<δ<1), was synthesized by a modified sol-gel procedure and characterized by the BET and X-ray diffraction (XRD) techniques. The specific surface area of the support was found to be 70 m2 g-1. The XRD analysis revealed the presence of the anatase TiO2 phase in the support powder. No peaks indicating the existence of Nb-compounds were detected. Pt/N-T nanocatalyst was synthesized by the borohydride reduction method. Transmission electron microscopy revealed a quite homogenous distribution of the Pt nanoparticles over the support, with a mean particle size of about 3 nm. The electrochemical active surface area of Pt of 42±4 m2 g-1 was determined by the cyclic voltammetry technique. The kinetics of the HOR was investigated by linear sweep voltammetry at a rotating disc electrode in 0.5 mol dm-3 HClO4 solution. The determined value of the Tafel slope of 35 mV dec-1 and an exchange current density of 0.45 mA cm-2 per real surface area of the Pt are in good accordance with those already reported in the literature for the HOR at polycrystalline Pt and Pt nanocatalysts in acid solutions. This new catalyst exhibited better activity for the HOR in comparison with Pt nanocatalyst supported on Vulcan® XC-72R high area carbon

PRESENCE OF RESISTANCE IN CAMPYLOBACTER JEJUNI AND CAMPYLOBACTER COLI

There are 18 species belonging to the genus of Campylobacter (rRNK group I), of which thermophilic ones are the following: Campylobacter jejuni, Campylobacter coli, Campylobacter lari and Campylobacter upsaliensis. The aim of our research was to determine the sensitivity of Campylobacter species, isolated from human feces, to antibiotics being used in practice. The study involved 50 human strains of C. jejuni/coli isolated from feces in the Center for Microbiology in the Public Health Institute Nis. Sensitivity was tested by applying the disk diffusion method on seven antibiotics (erythromycin, gentamicin, tetracycline, ciprofloxacin, hloramphenicol, cephalexin and nalidixic acid). Our results showed low resistance to erythromycin, gentamicin and tetracycline (2%), which corresponds to the studies conducted in the world. Moreover, these findings indicate that erythromycin may be considered the drug of choice in the treatment of Campylobacter diarrhea in this region. Resistance to fluoroquinolone and nalidixic acid was 44%, and C. coli showed higher resistance compared to C. jejuni, though statistical significance was not proved

Production technology of Kajmak (cream) and some problems of quality standardization

Kajmak je proizvod od mlijeka prijatnog kiselkastog ukusa sa visokim procentom masti i značajnim procentom bjelančevina. Danas se kajmak proizvodi u nekontroliranim uvjetima pa je njegova kvaliteta često neujednačena. Za kvalitetu kajmaka značajni su postotak suhe tvari i masti, koje su se u istraživanih 208 uzoraka kajmaka kretali od 60,75± 4,36% za suhu tvar i 84,48 ± 5,64% za mast u suhoj tvari sa koeficijentom varijacije 7. Suha tvar bez masti kretala se u velikom rasponu sa koeficijentom varijacije od 52, što ukazuje na neujednačenost proizvodnje. U daljnjem radu neophodno je utvrditi kako poleđine faze proizvodnje kajmaka utječu na njegov sastav."Kajmak" is milk product of pleasant sourish flavor containing much fat. Uncontrolled condition of current production of "kajmak" is often the cause of its quality variation. The quality of "kajmak" depends on total solids and fat contents. Total solids in 208 examined samples attained 60.75 ± 4.36% and fat content 84.48 ± 5.64% (coefficient of variation 7). Solids non fat ranged considerably coefficient of variation being 52, and indicating excessive quality variation. Further study is necessary to explain the influence of some production phases on "kajmak\u27s" structure

Analysis of treatment satisfaction among patients with type 2 diabetes

Introduction: Treatment of diabetes is complex and includes lifestyle intervention and pharmacological management. Treatment satisfaction is a significant factor in improving health care. Special importance is given to diabetes because of its need for lifelong therapy. Aim: To determine the influence of certain socio-demographic and clinical factors on treatment satisfaction of patients with type 2 diabetes. Material and methods: A cross sectional study was conducted among 40 consecutive outpatients. Data was collected through two questionnaires. The first questionnaire consisted of socio-demographic and clinical data. The second one was a standardized Diabetes Treatment Satisfaction Questionnaire (DTSQs). Results: Of the studied patients, the majority were women (52,5%), patients in their sixties (55%), patients who only finished high school (55%), patients who were using insulin and OAD (50%), as well as patients who have developed chronic diabetic complications (80%). It was observed that treatment satisfaction among patients who have had diabetes for longer than twenty years was significantly lower than among those who have been treated for diabetes for less than ten years (4,30 ± 0,77 vs. 4,99 ± 0,63, p = 0,046). Patients who were taking tablets were significantly more satisfied with treatment (5,35 ± 0,38, p ˂ 0,001). Patients without any diabetic complication were significantly more satisfied with the treatment than those who have developed at least one diabetic complication (5,19 ± 0,87 vs. 4,59 ± 0,57, p = 0,023). Multiple regression analysis revealed that elementary education(p = 0,037), insulin (p ˂ 0,001) and any diabetic complication (p = 0,007) were independently associated with lower treatment satisfaction. Conclusion: Using DTSQ we noticed important socio-demographic and clinical factors that influence the satisfaction with the current therapy. Low educational level, insulin, having any diabetic complication and diabetes duration were associated with lower treatment satisfaction. Having identified this vulnerable group, we must place emphasis on the need of providing additional attention and assistance to these patients, in order to improve their health and clinical outcome