Researches on the capitalization of some medicinal plants to obtain essential oils by using the performant innovative installation EUV 2x1000 type

The article includes research on the production of essential oils from medicinal plants by applying water vapour distillation, the method most commonly used for the extraction of essential oils from plants. The results consist of extracting the essential oil from 2 types of medicinal plants: lavender and mint with the help of the EUV installation. The paper highlights the important aspects of obtaining quality products, on economically advantageous terms, addressing both specialists, farmers in larger farms and family associations. The article presents the experimental research results on obtaining essential oils from medicinal plants. Oils obtained by this method contain only volatile components, while wax and volatile resins are not found in the finished product

Food safety aspects concerning traditional foods

A significant challenge for traditional food production is to improve its competitiveness by identifying innovations that guarantee the safety of the products, while at the same time meeting general consumer demands and specific consumer expectations towards traditional food (European Research on Traditional Food, EC, DG_Research, 2007). Therefore, there is a real need to study traditional foods in order to preserve important elements of European culture and, if possible, enrich and improve the diet across the whole continent. The following chapter will cover aspects related with the safety aspects of the traditional products including legislation, the hazards coming from raw materials as well as hazards from processing. Some technological solutions for making traditional foods safer in longer time will be presented. Even it is compulsory to follow the authentic recipe and technology; some small innovation would be necessary, for example, in packaging for better preservation of the traditional foods in order to meet consumer’s demands in having larger quantities of traditional foods. Technological innovations must be implemented in the companies always maintaining the traditional methodologies but assuring food safety and increasing shelf life of traditional foods.info:eu-repo/semantics/publishedVersio