DSpace Collection:http://hdl.handle.net/123456789/21652002-01-10T11:22:11Z2002-01-10T11:22:11ZCOMPARATIVE ANALYSIS OF FOREST-FRUIT CONSERVATION PROCEDURES BY FREEZING AND LYOPHILIZATIONBondoc, M. M.http://hdl.handle.net/123456789/22212018-01-07T00:26:51Z2017-10-31T22:00:00ZTitle: COMPARATIVE ANALYSIS OF FOREST-FRUIT CONSERVATION PROCEDURES BY FREEZING AND LYOPHILIZATION
Authors: Bondoc, M. M.
Abstract: The paper presents a parallel between the two conservation modalities of forest fruits, by freezing, respectively by
lyophilization. Both conservation procedures share a single purpose, which is, to stop the fruit spoilage phenomena and to preserve their freshness, wholeness, nutritional value and organoleptic features for as long as possible, based on biological
and physical processes. Because of their chemical composition, fruits are very little resistant to fresh storage. After the harvest, fruits lose their natural immunity and undergo changes in their chemical composition, to wit they spoil. The main agent of fruit spoilage are microorganisms (bacteria, yeasts and molds), which find therein a favourable environment for
their development, made up of water, sugars, starch, nitrogenous substances.2017-10-31T22:00:00ZASPECTS REGARDING THE LOSSES RECORDED IN THE FIRST PROCESSING OF THE MILKFolea, A.http://hdl.handle.net/123456789/22202018-01-07T00:23:45Z2017-10-31T22:00:00ZTitle: ASPECTS REGARDING THE LOSSES RECORDED IN THE FIRST PROCESSING OF THE MILK
Authors: Folea, A.
Abstract: This paper presents an analysis of the mass losses which can appear in the raw milk’s first processing. At first,
there are specified the main operations of the technological flow from the milk’s first processing, the technical equipment
used in each situation and then the causes of the milk mass losses in each operation are analysed. At the end, an estimation
regarding the total losses during the first processing is made and some solutions in order to diminish them are proposed. 50% of the total losses can be eliminated through the modernization of technical equipment used starting with the milking,
transportation, until the first processing.2017-10-31T22:00:00ZMETHODS AND PROCEDURES FOR DETERMINING THE QUALITY OF FOREST FRUIT, BOTH FRESH AND CONSERVED BY DEHYDRATIONBondoc, M. M.http://hdl.handle.net/123456789/22192018-01-07T00:20:48Z2017-10-31T22:00:00ZTitle: METHODS AND PROCEDURES FOR DETERMINING THE QUALITY OF FOREST FRUIT, BOTH FRESH AND CONSERVED BY DEHYDRATION
Authors: Bondoc, M. M.
Abstract: The paper highlights several aspects related to the determination of the quality of both fresh and dehydrated forest fruits, with application on sea buckthorn, which is representative for this category of excessively perishable fruits. Maintaining the qualitative value of fresh fruits is related both to their intrinsic value, characterized by a high perishability degree, and to the technology used throughout their capitalization, namely to their mode of covering the path from producer
to consumer. With a view to preserving forest fruits during the period when they cannot be found and when there are no
harvests, it is necessary to create optimum conditions to maintain their quality for a long time, with minimum weight losses and qualitative depreciation.2017-10-31T22:00:00ZASPECTS REGARDING RAW MILK SAMPLE COLLECTING WITH THE PURPOSE OF PHYSICO-CHEMICAL AND MICROBIOLOGICAL ANALYZESFolea, A.http://hdl.handle.net/123456789/22182018-01-07T00:17:21Z2017-10-31T22:00:00ZTitle: ASPECTS REGARDING RAW MILK SAMPLE COLLECTING WITH THE PURPOSE OF PHYSICO-CHEMICAL AND MICROBIOLOGICAL ANALYZES
Authors: Folea, A.
Abstract: This paper presents milk sampling in order to provide a physico-chemical and microbiological analysis. It needs to
be said that the milk is collected from specialized farms and collecting centres, the drivers transporting samples kept in a
mini-fridge with which the tank vehicles is equipped. In the processing unit are taken once again samples from the milk
compartments which are put under specific analysis according to the legislation in force. In this way it is avoided the
processing of an infected milk with certain bacteria or degraded because the hygienic conditions and the recommended
temperature for preservation were not respected. The analysis of the samples must be effectuated in laboratories which are certified by territorial DSVSA.2017-10-31T22:00:00Z