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

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

RESEARCHES REGARDING THE OBTAINING OF JUICE FROM SUGAR SORGHUM STALK

Sugar sorghum is a technical plant with high energy value due to the high productivity obtained per hectare. By pressing of sugar sorghum strains it can be obtained a juice that can be further used in various forms: alcohol, ethanol, etc

CONSIDERATIONS CONCERNING THE VALORIZATION OF THE JUICE OBTAINED FROM SUGAR SORGHUM STALK FROM ALCOHOL

 With a high production per hectare, sugar sorghum is a high value technical plant for farmers because from an average production of 70-80 t/ha, a high quantity of juice can be obtained, which can be used as such in the food industry (natural sweetener) or processed for the purpose of obtaining alcohol. The alcohol has a higher value/liter, can be stored more easily and its uses are multiple: in the food, pharmaceutical, chemical industry, etc

CONSIDERATIONS ON THE IMPORTANCE OF CULTIVATING SORGHUM TO THE BIOFUEL INDUSTRY FOR PRODUCING BIOETHANOL

Energy crops are crops suitable for the production of products such as biofuels (biodiesel, ecological diesel) and electric or thermal energy. Plants suitable for such energy crops are: woody (energy willow, poplar, paulownia) and grasses (annual crops such as corn, wheat, rapeseed, soybeans, sweet sorghum or perennials: pampas grass, elephant grass). The article presents a series of arguments for growing sugar sorghum on large areas in order to obtain the bioethanol used in the biofuel industry