57 research outputs found
An Integrated Approach for Analysis of Higher Penetration of Variable Renewable Energy: Coupling of the Long-Term Energy Planning Tools and Power Transmission Network Models
Many studies and scientific papers have been published that consider the integration of renewable sources in energy systems, using the least-cost optimization models as a long-term generation expansion planning tool. Supplementary to these analyses, this paper focuses on the transmission network capacity for acceptance of variable renewable energy. The hypothesis is that the simplified electric power transmissions system in the long-term planning modelling tools does not reflect properly the capacity for integration of the variable renewable energy. An integrated approach is applied with aim to incorporate the grid expansion needs and costs (using direct current load flow analysis), necessary for increased renewable electricity penetration. The already developed
MARKAL-Macedonia model will be used as a case study. After several iterations and feedback loops between the MARKAL-Macedonia and the network model, the expected outcome is to achieve a new cost-effective solution for deployment of variable energy on a larger scale
DETERMINATION OF SOME PARAMETERS IN WINE PRODUCED FROM CLONE AND POPULATION OF VRANEC VARIETY VINES
Vranec variety is the most planted red grape variety in our country for production of high quality wine. This investigation was carried out on two vineyards, one with clone material and the other with population indigenes for old Macedonian vineyards. Both were located in Gevgelija-Valandovo region with sub-mediterranean clime conditions. The scope of this investigation is to determine some chemical parameters that influence on the quality of wine, as alcohol strength, specific gravity, total extract, total acids, volatile acids, pH, free and total SO2. Also, the content of total phenols, total anthocyanins, hue, intensity and percent of red, yellow and blue color were analyzed. Five wine experts were involved for the sensory descriptive evaluation of the investigated wines and the results were presented on spider chart
INVESTIGATION OF ORGANOLEPTIC CHARACTERISTICS OF POMEGRANATE (PUNICA GRANATUM L.) VARIETIES
Investigation of organoleptic characteristics and determination of some biochemical compounds content in the fruit of eight traditional pomegranate (Punica granatum L.) varieties and types: Lifanka, Bejnarija, Karamustafa, Ropkavac, Valandovska kisela, Lifanka clone, Zumnarija and Hicaz, from Valandovo area (North Macedonia), was performed. Fruit from Valandovska kisela and Hicaz varieties are characterized with the lowest value of pH and also with highest content of citric acid. The content of fructose sugar prevails over the content of glucose in 1,1 ratio. Anthocyans are the most common in fruits from Hicaz variety. The Valandovska kisela variety has the highest content of phenols. The fruits from Ropkavac and Zumnarija varieties have the highest content of flavan-3-ols which give them a characteristic flavor. According to organoleptic evaluation of external fruit appearance, the best ranked is the Karamustafa variety. According to the internal characteristics, i.e. the fruit aril, again stood out as the best the Karamustafa variety, by all parameters. The respondents are pointed out also Ropkavac and Bejnarija varieties in evaluation of aril flavor and aroma, such as very good varieties, especially by the aril juiciness. According to all organoleptic (external and internal) characteristics, the highest ranked is Karamustafa variety which is recommended as a perspective variety of pomegranate for spreading in R North Macedonia
DESCRIPTION OF THE MORPHOLOGICAL AND TECHNOLOGICAL CHARACTERISTICS OF THE PLANT GOJI BERRY
Goji berry is relatively a new plant introduced in the Republic Macedonia. It is prevalent on limited small plantations to a controlled breeding conditions and providing a yield which is immediately placing on the market and awakens interest in further expansion of its production. This plant (Lycium barbarum or Lycium chinense), belongs to the family Solanacea and characterized by very favorable chemical composition of the fruit with high nutritional, energy and antioxidant value. Therefore, this plant is a large application in dietary recommendations for the prevention of many diseases and as a natural organic product for general strengthening of the human organism. From another aspect, goji berry requires minimal growing conditions aimed at irrigation and treatment with pesticides and it belongs in adaptable resistant plants for organic production. Also, this plant has good genetic predispositions, easily reproduced and has favorable characteristics; cytogenetic status, germination of seeds, regenerative ability, ability to clonal selection and in vitro - propagation. Its morphological construction is easy for examination of scientific purposes. Considering that in the fruit of this plant has similar chemical substances as it has in the grape, but enormously more, in our research experience made by fermentation (actually vinification) of the two types of Goji berries - sweet andbitter. The goal was to get fermented products similar to wine, but with improved chemical composition and strong antioxidant power.But after analyzing the obtained product, it can be concluded that by increasing the quantity of antioxidant substances during the vinification, however sensory evaluation of the final product is low. Goji berry should be consumed in fresh or dried form or may be a supplement of some special wines (with high sensory evaluation and strong antioxidant substances)
EXAMINATION OF THE CONTENT OF SOME ANTIOXIDANT SUBSTANCES IN SOME AUTOCHTHONOUS GRAPEVINE VARIETIES (VITIS VINIFERA L.) IN R.N. MACEDONIA
In this paper, some bioactive antioxidants have been tested in several grape varieties (Vitis vinifera L.) present in R.N. Macedonia. Grapes are a source of various nutrients that are beneficial to the human body in many ways. A grape, as a raw material and its final processing - wine is a complex of many chemical substances and compounds that are responsible for many visible and sensory characteristics that are manifested in varieties (phenotypic). Those chemical compounds are; carbohydrates, organic acids, alcohols, aldehydes, esters, vitamins, polyphenols, minerals, nitrogen compounds, etc. Specifically, in our case, vitamin C (ascorbic acid) and phenolic compounds (total phenols, anthocyanins, flavan-3-ol and antioxidant activity) were tested in several autochthonous grape varieties and one standard variety (Belo zimsko, Stanushina, Crn valandovski drenok, Crven valandovski drenok and Palieri as standard). The tested chemicals are of great importance in their consumption in the human diet. They have antioxidant, anti-inflammatory, antimicrobial, anticancer, anti-mutation effects and reduce the risk of cardiovascular, degenerative and other chronic diseases. The most important for this group of compounds is that they determine the color, astringency, bitterness and some organoleptic and sensory characteristics of grapes and wine
ΠΠΠΠ£ΠΠΠΠ ΠΠ ΠΠ ΠΠ₯Π ΠΠΠΠΠΠ ΠΠ ΠΠΠΠΠΠΠ ΠΠ ΠΠΠΠΠ€ΠΠ¦ΠΠ ΠΠΠ ΠΠ’ΠΠΠ‘Π€ΠΠ Π ΠΠ ΠΠΠ‘ΠΠΠ
ΠΠ° Π΄Π° ΠΌΠΎΠΆΠ΅ΠΌΠ΅ Π΄Π° Π³ΠΎ Π·Π°ΡΡΠ²Π°ΠΌΠ΅ ΠΊΠ²Π°Π»ΠΈΡΠ΅ΡΠΎΡ ΠΈ Π±Π΅Π·Π±Π΅Π΄Π½ΠΎΡΡΠ° Π½Π° ΠΏΡΠ΅Ρ
ΡΠ°Π½Π±Π΅Π½ΠΈΡΠ΅ ΠΏΡΠΎΠΈΠ·Π²ΠΎΠ΄ΠΈ ΠΏΠΎΠ΄ΠΎΠ»Π³ Π²ΡΠ΅ΠΌΠ΅Π½ΡΠΊΠΈ ΠΏΠ΅ΡΠΈΠΎΠ΄ Π½Π΅ΠΎΠΏΡ
ΠΎΠ΄Π½ΠΎ Π΅ Π΄Π° ΡΠ΅ Π½Π°ΠΏΡΠ°Π²ΠΈ ΡΠΎΠΎΠ΄Π²Π΅ΡΠ΅Π½ ΠΈΠ·Π±ΠΎΡ Π½Π° Π°ΠΌΠ±Π°Π»Π°ΠΆΠ° Π·Π° Π½ΠΈΠ²Π½ΠΎ ΠΏΠ°ΠΊΡΠ²Π°ΡΠ΅ ΠΈ ΡΡΠ²Π°ΡΠ΅. ΠΠ·Π±ΠΎΡΠΎΡ Π½Π° Π°ΠΌΠ±Π°Π»Π°ΠΆΠ°ΡΠ° Π·Π°Π²ΠΈΡΠΈ ΠΎΠ΄ ΡΠΈΠ·ΠΈΡΠΊΠ°ΡΠ° ΠΈ Ρ
Π΅ΠΌΠΈΡΠΊΠ°ΡΠ° ΠΏΡΠΈΡΠΎΠ΄Π° Π½Π° ΠΏΡΠΎΠΈΠ·Π²ΠΎΠ΄ΠΎΡ, ΠΊΠ°ΠΊΠΎ ΠΈ ΠΎΠ΄ ΠΊΠ°ΡΠ°ΠΊΡΠ΅ΡΠΈΡΡΠΈΠΊΠΈΡΠ΅ Π½Π° ΠΌΠ°ΡΠ΅ΡΠΈΡΠ°Π»ΠΎΡ Π·Π° ΠΏΠ°ΠΊΡΠ²Π°ΡΠ΅. ΠΠΎ ΠΏΠΎΡΠΎΠ»Π΅Π΄Π½ΠΎ Π²ΡΠ΅ΠΌΠ΅ ΡΠ΅ Π½ΡΠ΄Π°Ρ ΡΠΎΠ²ΡΠ΅ΠΌΠ΅Π½ΠΈ ΡΠ΅ΡΠ΅Π½ΠΈΡΠ° Π·Π° ΠΏΠ°ΠΊΡΠ²Π°ΡΠ΅ Π½Π° Ρ
ΡΠ°Π½Π° ΠΊΠΎΠΈ ΠΎΠ΄ Π΅Π΄Π½Π° ΡΡΡΠ°Π½Π° Π³ΠΎ ΠΏΡΠΎΠ΄ΠΎΠ»ΠΆΡΠ²Π°Π°Ρ ΡΠΎΠΊΠΎΡ Π½Π° ΡΡΠ°Π΅ΡΠ΅, Π° ΠΎΠ΄ Π΄ΡΡΠ³Π° Π³ΠΎ Π½Π°ΠΌΠ°Π»ΡΠ²Π°Π°Ρ ΠΊΠΎΠ»ΠΈΡΠ΅ΡΡΠ²ΠΎΡΠΎ Π½Π° Π°ΠΌΠ±Π°Π»Π°ΠΆΠ½ΠΈΠΎΡ ΠΎΡΠΏΠ°Π΄. ΠΠ΄Π΅Π½ ΠΎΠ΄ Π½ΠΈΠ² Π΅ ΠΏΠ°ΠΊΡΠ²Π°ΡΠ΅ Π½Π° Ρ
ΡΠ°Π½Π° Π²ΠΎ ΠΌΠΎΠ΄ΠΈΡΠΈΡΠΈΡΠ°Π½Π° Π°ΡΠΌΠΎΡΡΠ΅ΡΠ° Π½Π° Π³Π°ΡΠΎΠ²ΠΈ (Modofied atmosphere packiging, MAP). ΠΠ²Π°Π° ΡΠ΅Ρ
Π½ΠΈΠΊΠ° ΡΠ΅ ΠΈΠ·Π²Π΅Π΄ΡΠ²Π° ΡΠ°ΠΊΠ°ΡΡΠΎ Π²ΠΎΠ·Π΄ΡΡ
ΠΎΡ ΠΊΠΎΡΡΡΠΎ ΡΠ΅ Π½Π°ΠΎΡΠ° Π²ΠΎ ΠΎΠΊΠΎΠ»ΠΈΠ½Π°ΡΠ° Π½Π° Ρ
ΡΠ°Π½Π°ΡΠ° ΡΠΏΠ°ΠΊΡΠ²Π°Π½Π° Π²ΠΎ Π΄Π°Π΄Π΅Π½Π° Π°ΠΌΠ±Π°Π»Π°ΠΆΠ° ΡΠ΅ Π·Π°ΠΌΠ΅Π½ΡΠ²Π° ΡΠΎ Π΄ΡΡΠ³ Π³Π°Ρ (Π°Π·ΠΎΡ, ΠΊΠΈΡΠ»ΠΎΡΠΎΠ΄, Π°ΡΠ³ΠΎΠ½, ΡΠ°Π³Π»Π΅ΡΠΎΠ΄ Π΄ΠΈΠΎΠΊΡΠΈΠ΄, ΡΠ°Π³Π»Π΅ΡΠΎΠ΄ ΠΌΠΎΠ½ΠΎΠΊΡΠΈΠ΄, Π²ΠΎΠ΄ΠΎΡΠΎΠ΄ ΠΈ Π΄Ρ.) ΠΈΠ»ΠΈ ΡΠΌΠ΅ΡΠ° ΠΎΠ΄ Π³Π°ΡΠΎΠ²ΠΈ ΡΠΎ ΠΏΠΎΡΠ΅Π±Π΅Π½ ΡΠΎΡΡΠ°Π² ΠΏΡΠΈΠ»Π°Π³ΠΎΠ΄Π΅Π½ Π½Π° ΠΏΡΠΎΠΈΠ·Π²ΠΎΠ΄ΠΎΡ ΠΊΠΎΡΡΡΠΎ ΡΠ΅ ΠΏΠ°ΠΊΡΠ²Π°. Π‘ΠΎΡΡΠ°Π²ΠΎΡ Π½Π° Π³Π°ΡΠΎΠ²ΠΈΡΠ΅ Π΅ Π²Π°ΠΆΠ΅Π½ ΠΏΠ°ΡΠ°ΠΌΠ΅ΡΠ°Ρ, Π° Π½Π°Π³ΠΎΠ²ΠΈΠΎΡ ΠΈΠ·Π±ΠΎΡ Π·Π°Π²ΠΈΡΠΈ ΠΎΠ΄ ΡΠΈΠΏΠΎΡ Π½Π° ΠΏΡΠΎΠΈΠ·Π²ΠΎΠ΄ΠΎΡ ΡΡΠΎ ΡΠ΅ ΠΏΠ°ΠΊΡΠ²Π°, ΠΌΠ°ΡΠ΅ΡΠΈΡΠ°Π»ΠΎΡ Π·Π° ΠΏΠ°ΠΊΡΠ²Π°ΡΠ΅ ΠΈ ΡΠ΅ΠΌΠΏΠ΅ΡΠ°ΡΡΡΠ°ΡΠ° Π½Π° ΠΊΠΎΡΠ°ΡΡΠΎ ΡΠ΅ ΡΠ΅ ΡΡΠ²Π°. Π Π°Π·Π»ΠΈΡΠ½ΠΈ ΡΠΈΠΏΠΎΠ²ΠΈ Π½Π° Π½Π°ΠΌΠΈΡΠ½ΠΈΡΠΈ ΠΌΠΎΠΆΠ΅ Π΄Π° ΡΠ΅ ΠΏΠ°ΠΊΡΠ²Π°Π°Ρ Π²ΠΎ ΠΌΠΎΠ΄ΠΈΡΠΈΡΠΈΡΠ°Π½Π° Π°ΡΠΌΠΎΡΡΠ΅ΡΠ° Π½Π° Π³Π°ΡΠΎΠ²ΠΈ: ΠΌΠ΅ΡΠΎ ΠΈ ΠΏΡΠ΅ΡΠ°Π±ΠΎΡΠΊΠΈ ΠΎΠ΄ ΠΌΠ΅ΡΠΎ, ΡΠΈΠ±ΠΈ ΠΈ ΠΌΠΎΡΡΠΊΠ° Ρ
ΡΠ°Π½Π°, Π»Π΅Π± ΠΈ ΠΏΠ΅ΠΊΠ°ΡΡΠΊΠΈ ΠΏΡΠΎΠΈΠ·Π²ΠΎΠ΄ΠΈ, ΠΌΠ»Π΅ΠΊΠΎ ΠΈ ΠΌΠ»Π΅ΡΠ½ΠΈ ΠΏΡΠΎΠΈΠ·Π²ΠΎΠ΄ΠΈ, ΠΎΠ²ΠΎΡΡΠ΅ ΠΈ Π·Π΅Π»Π΅Π½ΡΠΈΠΊ ΠΈ Π΄Ρ. Π‘ΠΎ ΡΠ΅Π» Π΄Π° ΡΠ΅ ΠΈΡΡΠΈΡΠ° Π²Π»ΠΈΡΠ°Π½ΠΈΠ΅ΡΠΎ Π½Π° MAP ΠΏΠ°ΠΊΡΠ²Π°ΡΠ΅ΡΠΎ Π²ΡΠ· ΠΏΡΠΎΠ΄ΠΎΠ»ΠΆΡΠ²Π°ΡΠ΅ Π½Π° ΡΠΎΠΊΠΎΡ Π½Π° ΡΡΠ°Π΅ΡΠ΅ Π½Π° Π±ΡΠΎΠΊΠΎΠ»ΠΈ ΡΠ»Π΅Π΄Π΅Π½ΠΈ ΡΠ΅ ΠΏΡΠΎΠΌΠ΅Π½ΠΈΡΠ΅ ΠΊΠ°Ρ Π½ΠΈΠ² Π²ΠΎ ΠΏΠ΅ΡΠΈΠΎΠ΄ ΠΎΠ΄ 14 Π΄Π΅Π½Π°. ΠΡΠΎΠΊΠΎΠ»ΠΈΡΠ΅ ΡΠ΅ ΠΏΠ°ΠΊΡΠ²Π°Π½ΠΈ ΠΏΡΠΈ ΡΡΠΈ ΡΠ°Π·Π»ΠΈΡΠ½ΠΈ MAP ΡΡΠ»ΠΎΠ²ΠΈ (ΠΌΠ°ΠΊΡΠΎΠΏΠ΅ΡΡΠΎΡΠΈΡΠ°Π½ΠΈ ΠΊΠ΅ΡΠΈ, ΠΌΠΈΠΊΡΠΎΠΏΠ΅ΡΡΠΎΡΠΈΡΠ°Π½ΠΈ ΠΊΠ΅ΡΠΈ ΠΈ ΠΊΠΎΠΌΠ΅ΡΡΠΈΡΠ°Π»Π½ΠΈ ΠΊΠ΅ΡΠΈ), ΠΊΠ°ΠΊΠΎ ΠΈ Π²ΠΎ ΠΊΠ΅ΡΠ° Π²ΠΎ ΠΊΠΎΡΠ° ΠΈΠΌΠ° Π°ΡΠΌΠΎΡΡΠ΅ΡΡΠΊΠΈ Π²ΠΎΠ·Π΄ΡΡ
. Π§Π΅ΡΠΈΡΠΈΡΠ΅ ΠΏΡΠΈΠΌΠ΅ΡΠΎΡΠΈ ΠΊΠΎΠΈΡΡΠΎ ΡΠ΅ ΡΡΠ²Π°Π½ΠΈ Π²ΠΎ Π»Π°Π΄Π½ΠΈ ΠΊΠΎΠΌΠΎΡΠΈ Π½Π° ΡΠ΅ΠΌΠΏΠ΅ΡΠ°ΡΡΡΠ° ΠΎΠ΄ 1,5 Β°Π‘ Π΄Π΅ΡΠ΅Ρ Π΄Π΅Π½Π°, Π½Π° 17Β°Π‘ Π΄Π²Π° Π΄Π΅Π½Π° ΠΈ Π½Π° 20Β°Π‘ Π΄Π²Π° Π΄Π΅Π½Π°. Π ΠΎΠΊΠΎΡ Π½Π° ΡΡΠ°Π΅ΡΠ΅ Π½Π° Π±ΡΠΎΠΊΠΎΠ»ΠΈΡΠ΅ Π²ΠΎ ΡΠ°Π·Π»ΠΈΡΠ½ΠΈ ΡΡΠ»ΠΎΠ²ΠΈ Π½Π° ΡΠΊΠ»Π°Π΄ΠΈΡΠ°ΡΠ΅ Π²ΠΎ ΠΎΠ²Π° ΠΈΡΡΡΠ°ΠΆΡΠ²Π°ΡΠ΅ Π΅ ΠΎΡΠ΅Π½Π΅Ρ ΡΠΎ ΠΏΠΎΠΌΠΎΡ Π½Π° ΡΠ°Π·Π»ΠΈΡΠ½ΠΈ ΡΠΈΠ·ΠΈΠΎΠ»ΠΎΡΠΊΠΈ ΠΏΠ°ΡΠ°ΠΌΠ΅ΡΡΠΈ ΠΈ ΠΏΠ°ΡΠ°ΠΌΠ΅ΡΡΠΈ Π·Π° ΠΊΠ²Π°Π»ΠΈΡΠ΅Ρ. Π‘Π»Π΅Π΄Π΅Π½ΠΈ ΡΠ΅ ΡΠ»Π΅Π΄Π½ΠΈΠ²Π΅ ΠΏΠ°ΡΠ°ΠΌΡΠ΅ΡΠΈ: ΡΠ΄Π΅Π»ΠΎΡ Π½Π° CO2 ΠΈ O2 Π·Π° Π²ΡΠ΅ΠΌΠ΅ Π½Π° ΡΡΠ²Π°ΡΠ΅ΡΠΎ, ΡΠΈΠ·ΠΈΠΎΠ»ΠΎΡΠΊΠΈΡΠ΅ ΠΏΡΠΎΠΌΠ΅Π½ΠΈ Π·Π° Π²ΡΠ΅ΠΌΠ΅ Π½Π° ΡΠΊΠ»Π°Π΄ΠΈΡΠ°ΡΠ΅ΡΠΎ, ΡΠΈΠ·ΠΈΠΎΠ»ΠΎΡΠΊΠΈΡΠ΅ Π·Π°Π³ΡΠ±ΠΈ Π½Π° ΡΠ΅ΠΆΠΈΠ½Π° (PLW), ΠΎΠ±ΡΠ°Π·ΡΠ²Π°ΡΠ΅ Π½Π° Π΅ΡΠΈΠ»Π΅Π½. ΠΠΎΠ½Π°ΡΠ°ΠΌΡ ΠΎΠ΄ ΠΏΠ°ΡΠ°ΠΌΠ΅ΡΡΠΈΡΠ΅ Π·Π° ΠΊΠ²Π°Π»ΠΈΡΠ΅Ρ ΡΠ»Π΅Π΄Π΅Π½ΠΈ ΡΠ΅: ΠΏΡΠΎΠΌΠ΅Π½Π° Π½Π° Π±ΠΎΡΠ°ΡΠ°, ΡΠ°ΡΠΏΠ°ΡΠ°ΡΠ΅ Π·Π° Π²ΡΠ΅ΠΌΠ΅ Π½Π° ΡΡΠ²Π°ΡΠ΅ΡΠΎ, Π²Π²ΡΡΡΠΈΠ½Π° Π½Π° Π±ΡΠΎΠΊΠΎΠ»ΠΈΡΠ΅ ΠΈ ΠΎΠΏΡΡΠ°ΡΠ° ΠΏΡΠΈΡΠ°ΡΠ»ΠΈΠ²ΠΎΡΡ Π½Π° Π±ΡΠΎΠΊΠΎΠ»ΠΈΡΠ΅
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