Quality and safety of vegetables based on nitrogen determination and intake

Vegetables are one of the main sources of nitrogen on human diet.Nitrogen content in 30 soil samples and 30 vegetables samples are reported. The results indicate that nitrogen content was low in 33% of soil samples,normal in 50% of the samples, and high in 17% of soil samples. Reportedresults indicate that 47% of vegetables samples had low nitrogen content, 30%of them had normal nitrogen content, and 13% and 10% of them had high andvery high nitrogen content, respectively. Soil nitrogen is also reported asammonium and nitrate, and results indicate that nitrate is the dominant form ofnitrogen. There was a good correlation between soil nitrogen and vegetablesnitrogen, of R2 = 0.91, and also between nitrate and ammonium in soil andvegetables nitrogen

Determination of Optimal Kieselguhr Doses to Improve Beer Filtration

Beer production passes through those steps: malting, worth production, fermentation, and filtration. Filtration is used to remove yeast, proteins and other unwanted substances. Filtration is carried out by candle filters with kieselguhr, diatomaceous earth in a form of silica. In this study there are used three types of kieselguhr (DIF, CBL, and CBL3). There are used different kieselguhr quantities for the same beer volume and is measured filtration time, turbidity and beer color. Experiments showed that a good filtration is ensured by using all three types of kieselguhr. It is important to set a sufficient first layer from 800 to 1000 g/m2 kieselguhr and continues dosage depending on beer quality and quantity. Based on level of beer turbidity and color after filtration results that optimal doses of kieselguhr for first layer and optimal doses during dosage process are: DIF 67%, CBR 16.5%, CBL3 16.5% and CBR 40%, CBL3 60%, respectively

The Influence of Protein Content on Beer Quality and Colloidal Stability

Protein content and beer composition depend on the raw materials and enzymatic reactions used in brewery technology. In order to improve the colloidal stability of beer, it is necessary to remove both protein and polyphenolic complexes or prevent their formation. This study aims to determine the protein content in all production stages and to evaluate its influence on beer quality and colloidal stability. Analyzes of total protein content were performed by Kjeldahl and spectrophotometric methods. Statistically significant change was observed in the protein content of the final product, which was less than that in wort (P lt%253B 0.05). Turbididy, colour, extract, alcohol, bitterness, foam and pH were also measured. Haze forcing tests (incubation at 200C, 400C and 600 C) were conducted to evaluate the colloidal stability of the final product. Results of tests showed that the highest level of product stability was ensured after treatment of beer with both silica gel and polyvinylpolypyrrolidone (PVPP)

Assessment of Current Situation in Waste Management Generated from Albanian Agri-food Industry

Food industry generates huge amount of wastes in liquid and solid form which lead to a negative environmental impact if they are not managed in a proper way. This study is focused on the assessment of current situation related to the management of waste generated by agri-food industries and producers’ awareness for cleaner production, as a strategy to reduce environmental risk. The information for this study is provided by the interviews with 54 different food industries. Some questions addressed to the industries consist on the production capacity, types of waste, management disposal, packaging materials etc. Thus, data provided by different types of industries show that milk processing and dairy products occupy 28% of the interviews, followed by olive oil production and distillery and winery with 24% and 20% respectively. The main packaging material they use is plastic (45%) plastic, cardboard (25%), glass (19%) and cans (11%). Regarding to waste management, major part of producers have noticed that they take some precautions in solid waste management, meanwhile some distilleries and breweries apply pretreatment of wastewater before discharge it into public wastewater or other receiving water systems. Major part of olive oil industries due to strengthen of environmental legislation pre-collect vegetation water in septic tanks. However, the treatment of active sludge, which is considered harmful for aquatic environments and toxic for soil and vegetation, still remains a problem. Therefore, application of clean technology, reduction and treatment of wastes and wastewaters are considered essential for food industry waste management

The extractives content soluble in ethanol-benzene of turkey oak (Quercus cerris L.) and Hungarian Oak (Quercus Frainetto Ten)

There are many types of oak in Albania, but the species that have the greater spread and the largest area are: oak (Quercus cerris. L) and Hungarian oak (Quercus frainetto Ten.). The oak wood can be used in some fields and this because of its chemical and physical nature. The study was carried out in six sites along longitudinal gradient. Three stem discs from the bole R1, middle R2 and top R3 of the stem were taken from each tree. The extraction apparatus consisted of a soxhlet extractor and the extraction was conducted for five hours at the rate of approximately six siphonings per hour (25 siphonings in total). About Oak trees (Q. cerris L.), from all studied stations, the average values for the content of soluble extraction in alcohol / benzene (in base washers R1), Middle Ea / b (%) = 5.22 ± 1.41%. The Hungarian oak trees (Q. frainetto Ten.), from all studied stations, the average values for the content of soluble extraction in alcohol / benzene (in base washers R1), Middle Ea/ b (%) = 6.26 ± 1.7%

Current challenges and future perspectives for the full circular economy of water in European countries

This paper reviews the current problems and prospects to overcome circular water economy management challenges in European countries. The geopolitical paradigm of water, the water economy, water innovation, water management and regulation in Europe, environmental and safety concerns at water reuse, and technological solutions for water recovery are all covered in this review, which has been prepared in the frame of the COST ACTION (CA, 20133) FULLRECO4US, Working Group (WG) 4. With a Circular Economy approach to water recycling and recovery based on this COST Action, this review paper aims to develop novel, futuristic solutions to overcome the difficulties that the European Union (EU) is currently facing. The detailed review of the current environmental barriers and upcoming difficulties for water reuse in Europe with a Circular Economy vision is another distinctive aspect of this study. It is observed that the biggest challenge in using and recycling water from wastewater treatment plants is dealing with technical, social, political, and economic issues. For instance, geographical differences significantly affect technological problems, and it is effective in terms of social acceptance of the reuse of treated water. Local governmental organizations should support and encourage initiatives to expand water reuse, particularly for agricultural and industrial uses across all of Europe. It should not also be disregarded that the latest hydro politics approach to water management will actively contribute to addressing the issues associated with water scarcity