Contributions to the Knowledge of Microbiological Quality of Pasteurized Melange Produced in Romania

Today's consumers show an affinity for quality products produced under production conditions that strictly observes the principles of food safety. Bacterial contamination of eggs and egg products can thus be a source of disease for the human consumer with the necessary effects on the sector of activity.The term "egg products" defines the components of the egg (separate or as a mixture-melange) released from their shell and submitted to a heat treatment, they are forming foods rich in protein, vitamins and trace elements of high quality . The purpose of this study was to establishing and monitoring the microbiological indicators of melange produced in our country. The study was carried out on the pasteurized egg mix, packaged "bag-in-box" (5 units package), and stored for a period of 25 days at the temperature recommended by the manufacturer (0 ... + 4 °C). The actual analysis is to determine NTGMA, Enterobacter spp., Bacillus spp., Pseudomonas spp., and Salmonella spp. Regarding developments of NTGMA in pasteurized melange stored for 25 days, our data showed an increase of 75.22% compared to the situation found on fresh product (3.656 log cfu/ml vs 6.406 log cfu/ml). The situation was similar for Enterobacter spp. (119.64% increase), Bacillus spp. (76.27% increase) and Pseudomonas spp. (58.72% increase). Salmonella spp. was not identified in the product tested by us. The heat treatment of pasteurized liquid melange does not destroy completely the initial microbial load, therefore certain precautions are needed to store these foods

A Review of Fatty Acid and Amino Acids Profile from Pasteurized Egg Liquids Produced in Romania

Egg is a rich source of nutrients, such as high-quality protein (containing the ideal proportion of amino acids necessary for human body development) and a rich variety of vitamins and minerals. Liquid egg products have grown to a large extent in the food industry and beyond, which is an important reason to know their quality. For the analysis was used fresh pasteurized yolk and white wrapped bag in box. The fatty acids were determined by gas chromatographic method and amino acids by high performance liquid chromatography method. The results indicated that 34% of total fatty acids analyzed are saturated fatty acids, the main constituent being palmitic acid (25%) and 66% are unsaturated acids and the main constituent is oleic acid (37%). The rate of essential amino acids which are in pasteurized liquid white represents 46% from total analyzed amino acids and in the case of yolk the share is 44%. From obtained data for fatty acids content our limits are higher for polyunsaturated acids than those indicated by other researchers, and for monounsaturated acids are lower than data obtain by other authors. Regarding the essential amino acids content, the obtained data have higher values than the ones obtain by other authors. A possible explanation for the fluctuations in the profile of fatty acids and amino acids could be the feed distributed to the birds from which the eggs are obtained

Marktanalyse statischer Codeanalysewerkzeuge für Java

Im Rahmen dieser Fachstudie werden statische Codeanalysewerkzeuge für Java untersucht und bewertet. Die Grundlage der Bewertung entsteht durch Absprache zwischen den Autoren dieser Fachstudie und Herr Ostberg. Codeanalysewerkzeuge welche die grundlegenden Anforderungen überstehen, werden einer genaueren Evaluation unterzogen. Am Ende wird auf Grundlage der Evaluation eine Empfehlung für ein Codeanalysewerkzeug ausgesprochen.In this 'Fachstudie' statistical code analysis tools for Java will be studied and evaluated. The basis of the evaluation is derived through an agreement with the authors of this report an Mr. Ostberg. Code analysis tools which outlast these basic requirements will be evaluated thoroughly. At the end of the report a recommendation for one code analysis tool will be issued based on the evaluation

The Influence of Friction Forces in Metal Powders Compaction Process of Stainless Steel 316L

The purpose of this study is to determine as precisely the influence of friction in the compaction of powders, and "conversion" of it, increasing densification. The process is intended to be used in the compaction of hard deformable materials, which increased to approximately 90% densification required very high compaction pressures. These pressures are high, significant wear of the tools produce the compaction and thereby increasing production costs of finished parts from metal powders

NATURE-BASED SUBURBAN LEISURE OPPORTUNITIES WITHIN THE ORADEA METROPOLITAN AREA

Over the past 15 years, the periurban area in the proximity of Oradea has been accredited as a place of great attraction for the urbanites eager to move to the countryside, taking advantage of the natural resources, numerically generous and possessing an ecological quality. On such a background, these urbanites or tourists have come into contact and continue to discover these natural resources from the point of view of their new qualities, namely people motivated to do thematic tourism. This study seeks to know in detail the potential of the 11 communes and their related villages in the Oradea Metropolitan Area (OMA) and what they provide for weekend-type activities or forms of tourism based on discovery and leisure. The researched area has various natural resources, but diversity is configured according to the environment and morpho-hydrography specific for the hilly, plain and hilly-plain contact area relief. The inventory of local resources (8 categories) prone to nature-based tourism is dominated by protected areas, rivers and lakes for fishing, deciduous forests and associated hay fields as well as the hilly relief in the eastern part of the area. The expression of the attractiveness of local nature for leisure tourism is given by the attractiveness index, which at the OMA level is 87.47 points, with an encouraging maximum of 11.67 points (out of a maximum of 25 points). The detail of the distribution and the natural resources attraction weight can be found in the four thematic maps