MODERN METHODS FOR FOOD PRODUCTS PRESERVATION

Bacteria, molds and yeasts are microorganisms that play an essential role in spoiling food. Food products preservation technologies are intended to reduce the intensity of the activity of pathogenic microorganisms that generate decomposition processes. From the point of view of food technologies, heat treatments (pasteurization, sterilization) are the main way of preserving food. The trend is to minimize or replace heat treatments with nonthermal, non-destructive methods, in order to preserve the freshness, nutritional and bioactive value of the food products. This paper presents the working principles and the effects of various modern methods of preservation, thermal and athermal, on food

EXPERIMENTAL RESEARCH ON DETERMINATION OF DEFORMATIONS IN THE CUTTING PROCESS IN WET SANDY SOILS

The active parts of tillage equipment must be checked for wear resistance, under different conditions working with the soil, so that the average life span should be determined wear resistance, to ensure timely changes of parts. Research in the field has shown that there are at least two main forces acting on the active parts: impact and friction, the action of these forces causes wear. In order to test the tillage knives in laboratory conditions, was used a stand made by INMA Bucharest. With the help of this stand, the deformations in the cutting process were determined in different working conditions: at a certain working speed and at a certain humidity of the sandy soil

CONSIDERATIONS REGARDING THE IMPORTANCE OF THE SORTING OPERATION OF FRUITS AND VEGETABLES

For the normal development of daily activity and maintaining health, the body needs a certain amount of energy and complete nutritional factors (proteins, carbohydrates, lipids, vitamins, minerals, water). They are obtained from food, fruits and vegetables occupying a prominent place as a natural source of carbohydrates, alkalizing mineral salts, vitamins and water. Conditioning involves a set of operations aimed at bringing the products to the characteristics provided by standards, specific to a certain direction of capitalization. This article describes the operations included in the conditioning process, the role and importance of presorting and sorting fruits and vegetables, as well as equipment for these operations

STUDY ON THE CONVERSION OF A CONVENTIONAL TRACTOR INTO AN ELECTRIC TRACTOR

The paper presents the study on how a classic tractor with internal combustion engine can be modified so that it is powered by a battery-powered electric motor. The article presents equipment and components with which a tractor can be modified so that it can run on electricity. In general, an electric tractor consists of the chassis from which the heat engine, electric motor, battery, control and configuration equipment, software used and communication equipment, of the electronic systems on board the tractor are removed

ASPECTS REGARDING THE ENERGY POTENTIAL OF THE MISCANTHUS PLANT

Greenhouse gases resulting from human activities are the most significant driver of climate change. The use of renewable resources obtained by cultivating energy plants, that have the potential of replacing fossil fuels, is one of the most important approaches to reduce the consequences produced by this global climate change hazard.The paper presents information regarding the energy potential of the Miscanthus plant, that can be explored in three main directions: to produce bioethanol, biogas or solid biomass (chopped, pellets or briquettes), then use thermochemical processes for energy production

ASPECTS REGARDING THE PRESERVATION OF FOOD PRODUCTS USING HIGH VOLTAGE PULSED ELECTRIC FIELD

Food preservation is an important link in ensuring their quality. The ways in which this desideratum is achieved include a wide range of conservation, thermal and athermal techniques. The paper presents aspects regarding the preservation of food products using the high voltage pulsed electric field, as well as the current stage of the realization of technical equipment that uses this technology

RESEARCH ON INDUSTRIALIZATION IN OBTAINING BIOFERTILIZERS AND BIOFUELS FROM SEAWEED

Obtaining biofertilizers and biofuels from organic products has been of great interest in recent years and is an important step in combating pests and reducing soil chemicals. Seaweed is an great agent in reduction pollution, in the textile industry, in the manufacture of pulp and paper, in distillation, in petrochemistry, metallurgy, chemistry, food, pharmaceuticals, as well as in agriculture as biofertilizers.This article presents stages of research worldwide on the potential of industrialization in obtaining biofuels and biofertilizers from seaweed.The paper highlights technologies and processing methods in obtaining future biofertilizers and biofuels with a low impact on new climate change felt strongly on agriculture

EXPERIMENTAL RESEARCHES ON THE TECHNICAL EQUIPMENT FOR HARVESTING MISCANTHUS RHIZOMES

The paper presents experimental research results under laboratory conditions of the technical equipment for harvesting Miscanthus rhizomes in order to establish constructive and functional parameters: lengths,widths, total heights, constructive working depth, clearance, ground gauge, mass values, checking the machinery coupling to the tractor,rotation frequency of separator driving shaft, amplitude and frequency of separator grate movement. The results obtained confirm fulfilling the requirements regarding to constructive and functional parameters of Miscanthus rhizomes harvesting equipment.

TRACEABILITY AND FOOD LABELING CONSIDERATIONS

This article presents the current traceability and labeling of foods and how this can be improved with WEB and Cloud Computing applications. The paper label contains details on the traceability and labeling elements applied to products, traceability and labeling elements that are listed under EU and Consumer Guidance on Food (EU) and ways to make this information simpler understandable for end-users and for the competent authorities there is a transparent method of verifying all the information necessary to track and verify the activity of all factors involved in the production, distribution and sale of food product

RESEARCHES REGARDING THE DETERMINATION OF THE NOISE LEVEL PRODUCED BY A CORDLESS MULTIFUNCTIONAL TOOL IN VARIOUS OPERATING CONDITIONS

The acoustic power level is a dimension that must be specified on open-air equipment and its determination depends on several factors: the microphone positioning for determining it (lower or higher distance from the noise source), the shape of the surface measurement and operation of the equipment at different speeds.The paperwork consists in analyzing the results regarding the determination of the acoustic power levels by measuring the acoustic pressure in free field conditions according to SR EN ISO 3744: 2010, under different operating conditions for the tested equipment