Process intensification in artificial gravity

L'amélioration des propriétés hydrodynamiques des réacteurs chimiques est toujours un grand défi pour les ingénieurs en génie des procèdes. La réalisation d'expériences sur des réacteurs chimiques situés dans un champ magnétique inhomogène peut donner des informations importantes concernant les mécanismes des réactions chimiques ou les propriétés hydrodynamiques du système. Un champ magnétique inhomogène sera généré par un aimant solénoïdal à supraconductivité NbTi et appliqué à un réacteur chimique. Les directions de recherche sont: les propriétés magnéto hydrodynamiques des réacteurs situés dans le champ magnétique généré par le solénoïde (réalisation de conditions d'hypogravité ou de macrogravité), l'effet du champ magnétique sur les réponses catalytiques de certaines réactions sélectionnées et l'effet du champ magnétique sur l'écoulement du fluide pour les réacteurs a lit fixe. Le champ magnétique extérieur inhomogène exerce une force magnétique qui peut modifier la direction et la valeur de la force gravitationnelle

Influence of technological parameters on the sensory quality of smoked pork chop samples

The importance of meat in consumption is due to its nutritional qualities, being a source of macronutrients, high-quality proteins and lipids, and highly bioavailable micronutrients such as iron, zinc, selenium, phosphorus, vitamin A and the B complex of vitamins. In addition to its nutritional quality, meat is also known for its sensory properties. The sensory quality of meat is determined by the technological processes the raw material undergoes, such as maturing, salting and heat treatments. By differentiating the parameters of the production technology (ageing time, salting degree, heat treatment time and temperature), the sensory differences between the experimental batches were investigated. The ageing time had a significant impact on the textural characteristics, the batches matured for 7 days showed lower hardness and higher juiciness. The heat treatment parameters (time and temperature) mainly influenced the aroma, imparting a slightly more intense burnt flavour to the batches subjected to the highest temperatures (P1 and P2). The rancid flavour had subunit mean scores for all six experimental batches produced, with no significant differences. For the colour attributes evaluated, no significant differences were observed between the experimental batches studied, the highest average were scores achieved by P5 (8.08 ± 0.310 points) for colour intensity and P2 (8.43 ± 0.383 points) for colour uniformity

The Influence of Sensory Characteristics of Game Meat on Consumer Neuroperception: A Narrative Review

Game meat contains bioactive compounds that directly influence the formation of a rich reservoir of flavor precursors that produce specific sensory properties. Quality is considered one of the most influential determinants of consumer behavior, but the interpretation of this concept differs between consumers. Although recognized for its quality, its unique sensory characteristics (smell, taste, aroma) may have a major impact on consumer perception. The aim of this review is to describe the consumer behavior regarding game meat through elements of neuroperception, using methods of analysis, observation, and interpretation of scientific information from the literature. Following the analysis of published papers on this topic, it was shown that external factors influencing the biological basis of behavior could provide explanations for the acceptance or rejection of this type of meat and solutions. Neuroperception can explain the mechanism behind consumer decision-making. The influence of extrinsic factors (environment, mood, emotions, stress) shapes the perception of the quality attributes of game meat, the unique sensory characteristics of game meat passing through a primary filter of sensory receptors (eyes, nose, tongue, etc). Game meat is darker and tougher (compared to meat from domestic animals), and the taste and smell have the power to trigger memories and change the mood, influencing consumer behavior. Understanding consumer attitudes towards game meat in relation to quality attributes and the physiology of sensory perception can provide important insights for food industry professionals, processors, sensory evaluators, and researchers

Emo phenomenon – An actual problem in adolescence

AbstractThe aim of the present study was to study personality features characteristic for the teenagers involved in the EMO subculture. The study sample was represented by 100 adolescents, average age 17,5 years. First group of 50 adolescents that are considered like being part of the EMO subculture were selected after interviewing several teachers from a high school, from Timisoara, Romania. This interview has 5 categories of questions: regarding physical aspect; emotional tonus observed; capacity of adaptation to tasks; behaviour and interests. Immersion in personality dynamics of adolescent, especially regarding such a delicate matter as a new suburban culture, that is beginning to have more and more influence in teenagers, is necessary

Meat Fatty Acid Composition of Wild Boars Hunted in Romania in Relationship to Gender and Age-Class

The present study evaluates the influence of gender and age-class on the carcass traits, meat chemical composition, and fatty acid profiles of randomly hunt-harvested wild boars from Romania’s Frasin District hunting area, which is an important part of the stock density management strategy. Only 76 wild boars were chosen to participate in the experimental design from a total of 94 wild boars hunted over seven winter seasons, based on two main criteria: right carcass part intact and animal health status (suitable for human consumption) as determined by the veterinary health notice issued by the Food Safety Authority, with all wild boars being evaluated before slaughtering. After sanitary inspection and within the first 24 h postmortem, meat samples were taken in duplicate from the right side of wild boar carcasses (m. Biceps femoris). The aim of this study was to compare the carcass characteristics, chemical composition, and fatty acid profile of wild boar Biceps femoris muscle obtained from the right side of carcasses, as well as the effects of gender, age-class, and their interaction on these traits, in a context where venison is frequently regarded as organic food by consumers due to the natural habitat in which wild animals live. The age of the animals had an effect on the postmortem undressed warm and cold carcass weights (p ≤ 0.05). Considering the proximal chemical composition, only the intramuscular fat (IMF) content was higher in adult meat samples compared to young animals. C18:1 n-9 was the most abundant fatty acid in wild boar meat, followed by C16:0, C18:2 n-6, and C18:0. For IMF content, gender, age class, and their interaction influenced mainly MUFA fatty acids, in particular C16:1 n-9, C20:1 n-9 and C22:1 n-9, and also PUFA fatty acids C18:3 n-6, C20:3 n-3, C20:4 n-6, C20:5 n-3, C22:4 n-6, and C22:5 n-6. The appropriate amounts of individual fatty acids in the muscles of the wild boars translate into a ratio of P/S acids that promotes health as a bio-alternative resource of meat