Food Processing Industry Magazine
 
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Food Processing Industry Magazine is a monthly edition. It is published on 28-th of the month. Scientific articles, advertising and PR materials are accepted until the end of foregoing month.
Please, feel free to contact editorial office for more details

Issue 1/2010
Issue 2/2010
Issue 3/2010
Issue 4/2010
Issue 5/2010
Issue 6-7/2010
Issue 7-8/2009
Issue 9/2009
Issue 10-11/2009  
Issue 12/2009  


 
Issue 1/2010


Hello dear reader,
The first month of 2010 has passed and here is the FPI Magazine first issue. First of all, I would like to thank all of you who once again confided in us or have decided for the first time to subscribe for the Magazine. Let us stay together for the whole year and let us hope that there will be no hesitations and lapses in our mutual communication, and that the contents of our 64 pages will bring information and benefit for all of you.
For the year to come is loaded with both difficulties and hopes for improvement. Difficulties related to the overcoming of the crisis effects; hope that the first signs of the crisis end appearing in the world will be felt in Bulgaria as well. Because we are not isolated, our economy forms a part of the global one and it naturally reflects every twitch of the global market.
Having that said, for the present year we are expecting a lot of things to happen – to finally uncork the ill-famed operative and other programs I order to give way to fresh investments for both raw material producers and manufacturers… Let’s wish that the so long wanted officials – competent, operative, correct, and doing their job with the quality needed – would be finally found... Let’s wish that the Single Food Control Authority issue would be finally settled… That the men-of-State would finally pay attention to the Industry Organizations Law, in spite of the existence of the Food Law regulating clearly the rights of BAFDI…
We could surely go on with our claims towards the State. But in the end I would like to shift the attention towards ourselves – towards the branch organization mentioned above that must finally find itself and join the forces of everyone engaged in order to protect successfully the industry interests… Because in spite of all the troubles caused by our Southern neighbors, they at least showed us the power of unity and solidarity…
I wish all of you a successful and beneficial year!
Petko Delibeev
Editor-in-Chief
 
Food not only for astronauts but also for everyone          
Everything for each laboratory       
Back to roots
For food, the state and children      
Have always attracted me the innovations – BG Know-How      
For best quality of the bread and baker’s ware     
Egg foam may enhance gluten-free sourdoughs    
Fishing for Oxygen   
Control of salmonella                      
Functional in nature 
Observer       
Much easier
The routes of Cooperation FPI       
Despite the difficulties, Brewers move forward    
 
Effects of several extrusion parameters on important physical properties of aquafeeds
Nesho Toshkov, Atanas Lambrev
University of Food Technologies; Department of Process Engineering; 26, Maritza Blvd.,4000 Plovdiv, Bulgaria; e-mail: nesho.t@abv.bg
University of Food Technologies; Department: MDFFI; 26,
Abstract
Blend of soybean grouts and wheat semolina was extruded using a single-screw laboratory extruder “BRABENDER 20 DN“ (Germany) with a screw diameter of 20 mm and a die nozzle diameter of 3 mm, in order to obtain an aquafeed. The effect of the feed moisture content, the die temperature, the screw speed and the degree of compression of the basic screw on the main physical properties of extrudates was investigated. During the experiments, the speed of the dosing screw was fixed at 70 min-1, the temperature in the first zone was 120°Ñ and in the second zone was 160°Ñ.
Keywords: extrusion, fish feed, single screw extruder, modeling, expansion index, pellet durability index
           
Study of the syneresis of the gel in the production of fresh cheese through ultra filtration
Peter Panayotov, PhD, Chief Assistant, UFT, Plovdiv, 26 Maritza Blvd., tel:032 603 877, panayotov_p@yahoo.com

Summary

The use of UF and the consecutive technological processes lead to a slowed syneresis. The pressure influence over the homogenization, which influences the protein hydrophilicity, is known. In order to establish the influence of this parameter over the separation of the serum that results after the coagulation of a mixture of a concentrate, which has been produced through UF of skimmed raw cow milk and cream, the syneresis index has been defined. The study of the syneresis index of the gel showed its dependency on the quantity of the rennet enzyme (DCÅ), the quantity of the calcium ions (DCaCl2) and the homogenizing pressure (Px). The analysis of the received results enables the determination of suitable parameters for the processing and the coagulation of concentrates and mixtures in the production of low fat and semi-fat fresh cheese.
Key words: coagulation, syneresis, ultrafiltration, concentrate, fresh cheese.
 
Sensory characteristics of product “lutenitza” by descriptive sensory analysis
Dida Iserliyska, Pavlina Paraskova, 154 Vassil Aprilov Blvd,
Canning Research Institute, Plovdiv-4000.
Abstract
Descriptive analysis was used to determine the sensory characteristics of product ‘lutenitza’. Prospective members of the descriptive panel were recruited from a pool of consumers who had participated in sensory test at the Sensory Analysis Lab in the Cunning Research Institute in Plovdiv. Potential panelists were screened to test their capability in recognizing and distinguishing tastes and aromatic compounds. Eight trained panelists on descriptive analysis of “lutenitza” participated in the panel. A lexicon of descriptive terms that characterizes sensory profiles of the samples was developed by the panelists. The list of attributes with their definitions and references used for each attribute was made up. 
Key words: sensory analysis, descriptive analysis, descriptive panel, training, lutenitza
             
Enjoyment for all seasons   
 
Companies represented in the issue:
Agriflex
Black Forest Pure Water Business bg
CSB Bulgaria
EXPOFORUM Minsk
IBATECH.
IFFA
IFO Design
NOACK Bulgaria
77Ê
 
 
Issue 2/2010


Hello dear reader,
Six Bulgarian and one Dutch products were awarded at the Innovation Competition organized for the second time during the International Agricultural Exhibition.  The AGRA 2010 Awards were announced during the traditional Exhibitor Evening at the Sankt Petersburg Park Hotel in Plovdiv.
It is nice to see that in spite of the crisis and the lack of funding for scientific activities Bulgarians find ways to manage things, to think and invent. That bears testimony that our BG Know-How heading is worth to be maintained.
However, another major industry event – Vinaria 2010 – is coming along. The degustation has already started and we will find out who will get the “Wine Oscars” pretty soon. The competition will be certainly fierce because there is no Bulgarian who does not have a grasp of wine, and the dozens of newly established small wineries offer wines each one better and more ingenious than the other. But as the saying goes, we will stay, we will taste, we will rate...
At present, probably the most important thing for Bulgarian food and drink manufacturers is the opening of the funding programs that would give them a chance to take breath, uncork the investment projects and initiate the awaited emerging from the crisis.
Of course there are many other things we are waiting for with interest and eagerness, and among the most important is the establishment of the ill-famed Food Control Authority –not in some kind of an administrative creature, but as a well-considered structure at a real State level. Or the Branch Organizations Law – we are sure that everyone is already convinced that branch organizations are the best partners when it comes to quick and easy informing and interaction with the industry. It is very important that everything happened with mutual respect and a real assessment of the opportunities for partnership.
So there are interesting times coming and they are not marked by those with the nicknames, however much some would like it, but by the people who are building the modern Bulgarian economy and guaranteeing the tasty and healthy foods for our table.
Enjoy the reading,
Petko Delibeev
Editor-in-Chief
 
 
 
The norms – a good basis for business development  
      
Bravo Ltd. stakes of uncompromising quality and constant innovation with CSB System
 
Innovation in snacks            
 
The fast food 
 
Effective use of  discarded bread   
 
Analysis of the sfety of packaging for food           
 
UFT – a reliable partner in food control     
 
Hibiscus tea may reduce blood pressure in at-risk people  
         
Observer       
 
Italian wine “Barolo” – the success of cooperative          
 
Tableted Lyophilized  Foods and Their Application in Specialized Nutrition
Assoc. Prof. Ph.D. Lubka Georgieva – Institute of Cryobiology and Food Technologies – Sofia
 
On a worldwide scale a considerable part of the lyophilized food additives, the functional foods and the foods for emergency and extreme nutrition are manufactured in a tableted form. For obtaining of nutrition rations for special purposes – for example for army sets, for crews, for expeditions with minimized mass and volume, the foods are also conditioned in the form of tablets.
Presented are the results of the carried out technological investigations for obtaining of tableted lyophilized foods by a modified method connected with the application of new auxiliary substances – predominantly of polysaccharide type. The rheological properties of the tableted forms  have been studied, different in content, energy value and purpose model dietetic regimes have been worked out and their advantages compared to the conventional diet methods and approaches have been emphasized.
 
Control and Intensification of Apple Vinegar Processes in Continuous mode
Assoc. Prof. PhD. MEng. Zheko Stoychev 1, Ass.Prof. PhD. MEng. Jordan Badev1, Assoc. Prof. PhD. MEng. Rumen Mishkov2
1 University of Food Technologies – Plovdiv
2 Technical University of Sofia – branch Plovdiv
Abstract
This paper investigates the behavior of determinative technological variables in the control of a vinegar fermentation process. Control systems with nonlinear regulators designed in state space with one and two control inputs are analyzed. A comparative study of the results obtained is presented including substantial for the apple vinegar production possibilities for process intensification in continuous mode.
Key words: Nonlinear control; State space; Continuous mode; Fermentation; Vinegar; Apple vinegar production
 
Cheese. Starter and non-starter lactic acid micro flora
Svetla Danova1, Ralitsa Georgieva1 and Stefka Antonova-Nikolova2
1- Department of Microbial Genetics, The Stephan Angeloff Institute of Microbiology, Bulgarian Acad. Sci., Sofia, Bulgaria
2- Department of General and Applied Microbiology, Biological Faculty, Sofia University St. Kliment Ohridski, Sofia, Bulgaria
Abstract
Cheese is a generic name of one of widely consumed fermented milk products. Its production date from centuries and continuously grow up to day. Different technologies and manufacture schemes are applied, but a variety of chesses is strongly influenced from included microorganisms at different steps of production processes.
The current paper presents the both most important groups of microorganisms- starters and non-starter microflora, participation into milk fermentation, production and maturation of cheeses. Their role in formation of final quality and specific sensory organoleptic properties is resumed. In addition new data on biodiversity of non-starter microflora of cheeses is summarized with special accent on Bulgarian white brined cheese.
 
To offer health menu
 
Business guide         
 
Companies represented in the issue:
Agriflex
backaldrin
Business Bg
CSB System Bulgaria
Dobrudjanski hljab
EXPOFORUM Minsk
IBATECH.
IFFA
IFO Design
KUK
MERK Bulgaria
 
Issue 3/2010


Hello dear reader,
We can easily say that, along with bringing the spring in our country, the past March was full of events related to the industry. Of course I don’t mean hear the government’s anguish with the VAT or the pools tax, neither the spectacular actions given exotic animalistic or folklore names... All of these have hardly any attitude towards the natural fact that humans must eat and drink, and that there must be someone to produce what is to be brought to the table.
So, left behind was the Vinaria Exhibition – marked by the demonstrative absence of some of the major manufacturers in the field. I can hardly dare thinking about what is to happen at the Foodtech in Plovdiv in the spring, which is actually just round the corner!
Left behind were also some futile attempts of the industry to express its claims before the authorities. The reasons for that misunderstanding probably lay in both parties. More important, however, is that there is still no united strategy for the development of this sector, which is essential for every self-respecting State.
All that sight did not kept dozens of manufacturers away from having a walk around the world, attending different forums in order to get familiar with the novelties, to learn another recipe or approach, in one word – to exchange experience.
And we quickly advanced to the renewable energy sources – a subject of major importance for the world as a whole and particularly for the industry. We are convinced that in spite of the crisis people with prospective thinking will find in the following pages a ground for reflection.
Despite my personal doubt regarding the Foodtech Exhibition, in our next issue we will try to portray the industry – focusing on these who nevertheless are going forward as well as those without which support the former would not be able to produce food and drinks.
So, we are looking forward to meet you. Events pass, the “Food-Processing Industry” Magazine remains. And we believe that you are already convinced that it is the most reliable forum for the food and drink industry.
Petko Delibeev
Editor in chief
Contents
Cutting back
Energy efficiency in industry    
Steam from biomass    
Artificial cold and quality of life           
Forum on energy         
Sandwich, changes      
Acrylamide in Bakery Products           
 
Competitiveness of the Bulgarian meat industry with view of the European market
Nona Malamova, Senior Research Associate, Ph.D.
Institute of Agricultural Economy
Abstract 
The article presents the results from a contrastive analysis of the meat industry in Bulgaria compared to the meat industries of the new member states of the European Union based on key compatibility factors.
The values of the following compatibility factors are compared:
o       Degree of specialization of the meat sector
o       Return on the export of meat and meat products
o       Degree and dynamics of labour productivity
o       Degree of concentration of the production in the meat sector
o       Average annual growth in Gross Added Value
o       Growth of the investments in the meat sector
Keywords: Bulgarian meat industry; competitiveness; European market.
 
Mind your FOOD       
Unrealized appointment           
Observer        
News from UFI          
The events of Coop”FPI”       
Euronews        
 
Determination of Egg  Freshness by Using their Spectral Characteristics
T. Titova, Ch. Damyanov, V. Nachev; University of Food Technologies, Plovdiv
Abstract:  The main purpose of this paper is connected with investigating the possibility for determining egg freshness by using their spectral characteristics. For achieving this purpose, the current state of the problem was investigated by analyzing the existing normative documents and the requirements concerning egg quality. The methods for egg freshness identification were discussed, the attention being focused upon the contemporary non-destructive methods.
Key words: egg, egg freshness, egg quality, nondestructive method, spectral analysis
        41p
Isolation and characteristics of inulin from jerusalem artichoke
Pantelei P. Denev, Naiden D. Delchev, George T. Dobrev, Ivan N. Panchev, Nikolai A. Kirchev
Abstract
Inulin has been isolated from four varieties of Jerusalem artichoke (“Energina”, “Verona”, “Topstar”, “Spindle”) grown in our country. The yield, the purity and the basic physical and chemical characteristics (specific angle of optic rotation, molecular weight, melting temperature, water solutions viscosity) of the polysaccharide obtained have been determined. Comparative characteristics of inulin and total fructans contents in the Jerusalem artichoke varieties indicated has been made. The results have shown that the obtained product quantities investigated from the four varieties have been close to each other and the differences have been within 1-3%. Inulin isolated from the variety of “Energina” has been distinguished by a little higher yield (18.7%) and purity (91%). This has determined the Jerusalem artichoke variety indicated as the most perspective source for obtaining inulin.
Key words: Jerusalem artichoke, inulin, isolation, physical and chemical characteristics 
46p
Comparative tests on yogurt, marketed in the town of stara zagora
Nikolina Naydenova, Agrarian faculty, Trakian University – Stara Zagora; n_naidenova@uni-sz.bg
Abstract
Bulgarian yogurt has the largest share among the fermented milk products in this country. It’s quality varies depending on raw milk and production technology. One of the methods for it’s evaluation is to analyse various market-obtained yogurt samples, which guarantees assessment of the actual market situation and consumer rights.
Five brands of yogurt sold in the town of Stara Zagora were tested. Label indications (dry matter, milk fat, protein, carbohydrates, energy value) as well as content of solids non fat, titratable acidity, bacterial count and their proportion were all analysed.
The results showed differences between the real physico-chemical content and that on the label in all 5 brands. Yogurts had low titratable acidity and relatively small count of lactic acid bacteria, changing in different degrees after 14-day refrigeration storage.
Key works: yogurt, quality, physico-chemical composition, lactic acid bacteria, market
     50p
 
Climat protection is worth the price     
Energy-saving drives with permanent magnet motor
Business guide 
Companies represented in the issue:
Agriflex
BMD
Business bg
CSB System Bulgaria
EXPOFORUM Minsk
Esarom
IBATECH
IFO Design
MERK Bulgaria
Hlebarstvo bg
 
Issue 4/2010


Contents
The taste of Bulgarian food is not forgotten in Ukraina   
New opportunities for food industry in 2010          
CSB-System at the exhibition in Plovdiv FoodTech 2010
Joint genome center 
IBATECH 2010 – aroma of bread, pastry and history… 
Probiotics – friends and partners for a better life 
Kaschina Belvedere – tradition and modernity     
Microbiological analysis of food, water and drinks with Aquachim         
Whole room disinfection      
Observer       
Euronews      
Quality award in Paris         
 
Training and education in food safety and nutrition          
Flour of topinambur tubers and its application in bread products
Functional properties and application of inulin in food technologies       
The effect of light on the background reflectance, for monitoring the enzymatic coagulation of milk 
 
Economy of energy  
Businessguide          
 
Companies represented in the issue:
Agriflex
Aquachim
Aquaror
Almer
Amilum group
ANL
Aromsa – d-r Grozeva
backaldrin
Black Forest Pure Water
Geval
Danfoss
Derek
Å5
EnviroChemie
Interhema
Italinox
IFO Design
KUK
Leaf Group
Megaport
Merck Bulgaria
Multivac
International Fair – Plovdiv
Rodopeja
Rotoprint
SIS 45
Storm
Thermohran engineering
Hach Lange
Hermes DMP
Cima
CSB System Bulgaria
 
 
Issue 5/2010


Conten
 
For more State-Business partnership     
About Food safety agency    
Guaranteed quality with traditional Bulgarian culture      
From iconic tastes to regulations  
Management quality in the meat industry with information technology        
Union, which creates knowledge   
New Bulgarian prebiotic produc   
Sixteen years of tradition in securing raw materials to manufacturer in the best ratio quality-price       
The key is in combination    
Seventh Italian festival in Sofia     
Recipes against crisis 
Observer   
Brewing news    
Echo from the Fair     
Cereal prices falling, now meat and dairy cause FAO concern  
The wrung energy       
Food and health 
 
Studies on some microbiological criteria during production of meat from small ruminants
Feizulla Feizullah1, Hristo Daskalov2
1Faculty of Veterinary Medicine, University of Forestry, Sofia,  ffejzulla@yahoo.com;  2National Diagnostic and Research Veterinary Institute, Sofia, Bulgaria, hdaskal@abv.bg
Abstract
European requirements for food safety are recorded in Regulation (EC) 2073/2005 and Amendment to the same Regulation (EC) 1441/2007 and they are basis for effective control of safety of foods, including meat from small ruminants. Studies in two slaughterhouses for small ruminants, first with small and second with big (industrial) capacity of production showed rare cases of presence of food-borne pathogens as Salmonella Typhimurium in one of the samplings in big plant. Data of seasonal dynamics of presence of cocci and Staphylococcus aureus on small ruminant carcasses proved higher level of contamination in big plant, without statistically significant difference (Ð≥ 0,05). Similar results are found for presence of yeasts and moulds on surface of experimental carcasses.
Results for microbial resistance of S.Typhimurium isolates from small ruminant carcasses showed similar sensitivity and they have resistance to Ampicillin, Streptomycin, Sulfonamides and Tetracycline. Microbial resistance of 10 S.aureus isolates, selected from 10 different lots from both plants appeared high sensitivity to most of used antimicrobials, excluding Tetracycline (3 strains) and Penicillin (other 3 isolates), but no any strain with combined resistance.
Practical application of the results is discussed.
Key words: microbiological safety, hygiene of meat, small ruminants, Good Hygienic Practice
 
Investigation the possibilities of flour of topinambur tubers as an admixture in wheat flours
Prof. Ana Krasteva Ph D1; Assoc. Prof. Marianna Baeva Ph D2; Chief Assist. Prof. Albena Durakova Ph D1; Chief Assist. Prof. Tzvetana Gogova Ph D1; Engineer Mariya Todorova1
1University of Food Technologies
2Technical University of Sofia, College in Sliven
Abstract
The possibilities for enrichment the wheat flour type '1150' with flour of Òopinambur tubers are investigated in this article. The baked breads are with good baking quality and less pronounced sweet taste, and show a slower staling.
The regimes for the production of bread with flour mixtures on the basis of flour type '1150' with admixture of Òopinambur flour in laboratory conditions are specified.
The flour mixture consisting of flour type '1150', dry yeast, salt and 6% Òopinambur flour is recommended as the most appropriate. This quantity is able to enrich bread with inulin, fructooligosaccharides, macro- and microelements and other useful ingredients containing in Topinambur.
Key words: flour of Òopinambur tubers, wheat flour, flour mixtures, baking quality, bread staling.
 
Development and competitive position of the bulgarian dairy industry on european market
Ph.D, Assoc. Prof. Tzvetana Kovacheva – Institute of Agricultural Economics – Sofia, 1113, bulv.Tzarigradsko shosse, 125, bl. 1, tel.: (+359 2) 971 00 14 GSM: (+359 899) 797 759;
å-mail: ckovacheva@mail.bg
Abstract
In the conditions of United European Market the problem of the competitiveness of our dairy industry acquires new dimensions. The place and prospective of its development are determined not only by the opportunities of outer market competing, but by preserving positions at the national market, which is free accessed for all country members of the EU. The study aims to make an assessment of the place, the temps of development and the competitive positions of our dairy industry at the United European Market during the first years of membership in the EU. The obtained index values by the Bulgarian dairy industry are evaluated with the objective to assess the branch efficiency of production and realization, compared to the average values for the EU-27 levels and the different countries – members. The used indexes are compatible to the European methodology of the Structural Business Statistics (SBS), which automatically makes them compatible to the data of the rest of the  countries,  members of the EU.
The analysis is based on statistical data and analytical indexes for the period 2000 – 2008. Sources of the indexes are NSI and Eurostat.
Key words: dairy industry, competitive position, European market        
 
Challenges to processing non-traditional pastas      
Businessguide    
 
Companies presented in the issue
Agrixlex
LB Bulgaricum
IFO Design
KUK Bulgaria
MERCK Bulgaria
Frion-Mateev
Porsche Bg
P.I.C. Cî
Fresh Logic
CSB System Bulgaria
 Issue 6-7/2010


Content
 
Midsummer Day – holiday and occasion for stocktaking
 
Near water concepts with fibres and prebiotics 

The drinks and potential harm of the light 

Hi-tech in the production of fruit juice 

Hot summer, cold beer and… moderate optimism 

“Transparent milk in TNUVA 

Time to rethink our business 

Bean starch may offer gluten-free opportunities 

Defrosting frozen products 

Upward – at work, in the mountains and hotel 
Observer 

ECOPACK an installation for sorting waste glass containers
    
News from UFI 

CIAÀ for innovation in food labeling 
Euronews 

Omega-3 DHA fortified drinks for eye and brain development 
Formulas and technology for tomatoes functional drinks production
Assoc.Prof. S.Katsarova1 Ph.D, Assoc.Prof. Ig.Kulikov2 Ph.D,
Assoc. Prof. N.Penov3 Ph.D, Assistant Prof.B.Brashlyanova1
1. Canning Research Institute, Plovdiv
2.Kuban State UniversityTechnology, Krasnodar, Russia
3.University of Food Technologies, Plovdiv
Abstract
The formulas of tomato drinks include: cloudy tomato juice, /liquefied tomatoes/ produced by traditional technology, dry whey, ascorbic acid, with or without herbal extract. Two models tomato drinks with dry whey, with or without herbal extract are created and heat-treated at 98°C and a variant at 80°C. F-effect is calculated. The ascorbic acid content, total carotenoids, total polyphenol substances in the drinks are determined. It is important for their functional focus.
Keywords: functional drink, carotenoids, ascorbic acid, polyphenols, technology

Multi factor mathematical models for determination the physical properties of pectin-sugar solutions
Koljo Dinkov, University of Food Technology, k_dinkov@abv.bg
Summary
Regression models have been obtained for the calculation of the density, surface tension and viscosity of pectin-sugar solutions at different concentrations on the basis of the experimental data available in literature. The analysis of the resultant equations shows that density is equally influenced by the pectin and sugar content, whereas surface tension increases more considerably in the presence of pectin compared to sucrose, as is also the case with viscosity. Both the latter and surface tension decrease with the rise in temperature.
Key words: pectin-sugar solution, surface tension, density, viscosity, concentration, temperature, regression models.
 

Identification of gamma-irradiated rabbit meat by the methods of Electron Paramagnetic Resonance and DNA comet assay
K. Aleksieva1,*, D. Miteva2, K. Dimov2, N. D. Yordanov1
1Institute of catalysis, Bulgarian academy of sciences, 1113 Sofia, Bulgaria
2Institute of cryobiology and food technologies, Agricultural academy, 1162 Sofia, Bulgaria
* Corresponding author. Tel.: (+359) 2 979 3917
E-mail address:  katerina_bas@abv.bg  (K. Aleksieva)  
Abstract
The results from investigation of non- and gamma-irradiated with 4 and 8 kGy raw rabbit meat are reported. Electron Paramagnetic Resonance (EPR) spectroscopy and DNA comet assay are used for identification of radiation treatment. Since the DNA comet assay is not radiation specific method (EN 13784, 2002), all results should be confirmed by other standardized methods – EPR or Gas chromatography (GC). The main Protocol adopted by the European Committee of Standardization for meat containing bone use EPR (EN 1786, 1996). The DNA fragmentation rises with increasing of the applied dose of irradiation, but the method has low sensitivity. After irradiation all samples show characteristic EPR spectrum due to induced defects in hydroxyapatite contain in the bones of rabbit meat. The obtained specific EPR spectrum from irradiated rabbit meat containing bone can be used as unambiguous proof of irradiation.
Keywords: rabbit meat, irradiation, EPR, DNA comet assay

New age for women’s drinks 

Business guide 

Current opportunities for financial assistance  

Companies presented in the issue
Agrixlex
Bulgarreklama
CSB System Bulgaria
Dusseldorf messe
Fresh Logic
Hach Lange
Hermes DMP
IFO Design
KUK Bulgaria
MERCK Bulgaria
77 K
STORM
 
Issue 7-8/2009


 
Problems are solved only by means of partnership
 
Innovative and effective 
 
Requirements towards food additives labeling      
 
A fresh look at gums     
 
Wide variety and fresh produce – that is the guarantee   
 
Quality of flours made with crops 2009      
 
Going with the grain       
 
ERP – the possibility for rational management      
 
Compensations paid in case of labour contract cessation         
 
Observer    
 
Competition entitled  «Food Processing Industry Innovations – Products and Technologies»  
 
Industry players defend produces’ interests
 
Euronews   
 
Around the world 
 
Economic Injury Limitation Of Pests During Grain Storage
Dimitar Kuzmanov
University of Food Technologies, Plovdiv, bul. Maritca 26,
tel. +359 (0) 32 603-729; e-mail: kuzmanow.dim@abv.bg
 
Abstract
We have proposed means for establishing the economic injury limitation by pests – population density, at which the quantitative damages value has been equalized with the fumigation costs. Simulation models for insect population growth and the losses from the feeding of the most widely spread and harmful pest Sitophilus oryzae (L.) have been composed. By means of simulation results the weight losses (0,074kg/t) have been determined, which have been accumulated at infestation rate growth to 1 insect per kg. On the basis of this value, the moment prices of grain and the costs expected for pest control, the economic injury limitation has been calculated. Population density (8 insect per kg) up to which the fumigation should be carried out has been determined, so that no significant damages by the pests have been admitted.
Key words: pest control, fumigation, action threshold, weight loss, Sitophilus oryzae
 
Possibilities for Combined Extrusion of Wheat Semolina with Diafiltration Whey Concentrate
Nikolay D. Menkov, Mariya A. Dushkova, Nesho G. Toshkov
University of Food Technologies, 26 Maritza Blvd., 4002 Plovdiv, Bulgaria, Phone: +359 32 603689, fax: +359 32 644102, e-mail: nimenkov@yahoo.com
 
Abstract
Extrusion of wheat semolina using a single screw extruder Brabender 20DN was carried out. Diafiltration whey concentrate to moisten the semolina from initial to suitable for extrusion moisture was used. The results obtained show that it is possible to utilize the skimmed whey treated as a diafiltration concentrate to moisten the wheat semolina with a view to increase in protein content of extruded product.
Key words: whey, diafiltration, wheat semolina, extrusion, moisture content, protein content
 
Stability Assessment of a Chocolate Candy Production Line
Ventzislav Nenov, Snezhana Atanasova
University of Food Technologies – Plovdiv
 
Abstract
The quality of food produce depends to a large extent on the durability of machines, appliances, and equipment and their stable functioning as a whole unit. The paper presents a quantitative stability assessment of the development level of a production line used for making “Amfora” candy with chocolate frosting.
Key words: production line, integrity level, stability, quality
 
Food Consumption of People at Advanced Age - Beyond 75 Years
(National Monitoring of Nutrition, 2004)
D. Baykova, S. Petrova, P. Markov*, K. Angelova, D. Markov*, V. Duleva, Bl. Jordanov, L. Ivanova, D. Ovcharova, K. Vatralova, D. Ovcharova
National Centre of Public Health Protection, Sofia
*Sofia Medical University
 
Abstract
Experts of nutrition place people at advanced age as population group at risk. Lowered immune responses, slow metabolism, degenerative changes in organs and systems, less activities and concomitant health problems – they all demand for specific requirements of balance and high density for the nutrition of people at advanced age. The aim of this study is to establish and evaluate the food consumption of people at advanced age – beyond 75 years. The sample is representative for our country and includes 195 people – 92 men and 103 women, divided into subgroups according to residence – towns/villages, and according to sex – male, female. The study is cross sectional and it is a part of the National monitoring of the dietary intake and anthropometric status of the Bulgarian population, 2004. The “24 hour recall of food consumption in the previous day” method was used to assess for 3 days (2 workdays and 1 holiday) people’s nutrition in spring season. Results show that the average consumption of cereals is 261.7g for men and 233.0g for women. The relative fraction of bread from the total amount of cereals is 74% for men and 85% for women – it is 194.2g for men and 155.8g for women (incl. full-grain bread 18.8 – 22.4g), with recommendations for total amount of bread 240/190g for men/women. Pastry consumption (a traditional food in our nutritional pattern) is 44.5g for men, 44.7g for women, resp. The consumption of vegetables is almost identical - 158.4g for men, 159.8g for women, as is that of fruits – 109.2g and 125.9g, resp. The recommendations of 400g minimal total amount of fruits and vegetables have not been reached. The average consumption of milk is insufficient – 208.8g for men and 217.0g for women (recomm. - 300g for both), and that of cheese is sufficient - 35.3-30.9g respectively for men/women (recomm. for 35-30g). The average meat consumption is equal for men and women – 44.7-47.8g, with recommendations for 56.0-52.0g net weight, respectively. The amount of consumed meat products (sausages) is too high – 16.4g for men and 10.9g for women (recomm. – 10.0-5.0g, resp.). The average consumption of eggs meets the requirements and is similar in men and women 14.8-12.0g (recomm. 12g). The consumption of fish is insufficient - 9.1g for men and 7.0g for women (recomm. 24-16g for men/women), but more than half of the individuals have not consumed any fish during the course of the study. The amount of added fats is 30.6g/day and 35.5g/day for men/women and is 24-97% higher than the recommended values (24.0-18.0g/day, resp.).
The conclusion is that the nutritional pattern of people at advanced age, beyond 75 years, in Bulgaria is a misbalanced one and in order to optimize it there is a need for special care and social help in the aspect of national and regional interventional programs.
Key words: people at advanced age beyond 75 years, consumption, foods, milk, milk products, meat, meat products, fish, eggs, cereals, bread, vegetables, fruits
 
Chocolate with improved nutritional profile 
 
Beverage concept for the 50+ age group     
 
Book Post „HVP”
 
Businessguide      
 
Companies, represented in the issue:
Aquachim
Aquaror
Almer
Alexandris
Biogest
Bulgarreklama Agency
Business Bg
CSB systems Bulgaria
Djela
d-r Grozeva-Aromsa
Envirochemie
Hermes DMP
Interbelts
IFD
Izoflor
Ivko industry
Italinox
IFO Design
KUK
KOOP Benkovski
Leef group
SPV
 
 
Issue 9/2009


Content 9/2009
 
The ways to guarantee Customers’ satisfaction   
The list, please, by blood type…   
Italian espresso made at the bar     
Mycotoxins – foods’ secret poison          
Hygienic and ergonomic    
Cold from waste heat          
Italian certification categories                  
Which labor medicine service we can trust in?   
Chocolate – what a passion!           
Observer       
News from UFI        
Around the world     
 
Technological characteristic of candidate-clones of misket ottonel grape variety
Tatyana Yoncheva, Zdravko Nakov
Institute of Viticulture and Enology, Pleven, Bulgaria
 
Abstract
Technological characteristics of candidate-clones 6/18, 7/46 and 8/58 of Misket Ottonel grape variety were studied. The highest values of agrobiological parameters grape cluster mean mass and vine yield had the clones 7/46 and 8/58. It was found that all studied candidate-clones had high sugar content and normal content of total acids. The wines produced from Misket Ottonel clone 7/46 had chemical composition and sensory characteristics similar or superior to those of the control wines.
Key words: Misket Ottonel, clone breeding, white wine, chemical composition, sensory characteristics.
           
Oxidative stability of beef lipids treated superficially with dihydroquercetin and packaged under modified atmosphere
Head Assistant Professor Dessislav Balev, PhD,  Professor Stefan Dragoev, DSc.
University of Food Technologies, Plovdiv, Department of Meat and Fish Technology,
 
Summary
The effect of superficial treatment of beef cuts with dihydroquercetin (DHQ), individually or in a combination with packaging under high oxygen modified atmosphere, on the oxidative stability of beef lipids, have been investigated. The conclusion has been done, that in the result of limited antioxidant action the oxidative stability of beef lipids increases. This tendency is the least included after a superficial treatment of beef cuts with spray, containing 1 g DHQ.l-1 in the form of 5 % water solution of ethanol and packaged under air. Contrary to this, the tendency is less included when the beef cuts were superficially treated by spray, containing 1 g DHQ.l-1 in the form of 5 % water solution of ethanol and packaged under modified atmosphere (80 % Î2; 20 % ÑÎ2).
Key words: antioxidants, taxifolin, beef, modified atmosphere, lipid peroxidation
 
Physical and chemical composition, properties, and technological qualities of the Bulgarian Dairy Synthetic Population sheep milk
Neviana Stancheva1, Nikolina Naydenova2, Genoveva Staikova1
1Agricultural Institute – Shumen
2Trakia University, Stara Zagora
 
Abstract
A study on the physical and chemical composition, properties, and technological qualities of sheep milk was carried out. Subject of the study was the milk produced during the lactation period of ewes of the Bulgarian Dairy Synthetic Population originating from the farm of Agricultural Institute – Shumen in 2008.
It was established that the milk of the BDSP possesses very good quality characteristics. The estimated values meet the requirements for raw sheep milk to be processed to dairy products. The physical and chemical properties indicate pronounced suitability of the milk for processing to dairy products.
The established ratios among the components, representing the nutritive and technological quality of milk, are within the regulation standards.
Key words: milk yield, milk content, technological properties in ewe’s milk
 
The role of lipids in human health feeding           
 
Top 10 functional food trend         
 
 
Companies represented in the issue
CSB System Bulgaria
Bulgarreklama Agency
Bomar 2000
TEA Trading
IBATECH
FNTS
UFI
IFO design
Business bg
 
 Issue 10-11/2009
 

Content
Salus publica supråìà lex   
Something about FSSC 22000         
RFD Identification   
Mycotoxins – foods secret poison  
The saving of the branch is in the hands of the branch itself       
For best quality of the bread and baker's ware     
iba 2009 – the leading world show of bread and confectionary    
A coming generation health nutrition is a responsibility of the society   
Management of the trade companies at the crisis time    
With more efficiency
Observer       
Italy and Bulgaria – potentiality for good contacts           
News from UFT        
The feast of the food industry         
“The mixed couple” for middle class         
Euronews      
Food and science – critique notes   
 
Microbiological characteristic of row dried meat treated by gamma irradiation at refrigerator storage
Aneta Dyakova,  Daniela Miteva, Krasimir Dimov
Institute  of Cryobiology and Food Technology, Sofia, Bulgaria
Abstract
Effect of gamma ray sterilization on the available micro flora of buffalo row dried meat was studied.
The applied doses are  4 and 8 kGy. As a control unirradiated meat was used. Both irradiated and unirradiated dried meat  has been preserved in vacuum packages for 6 months at 5 oC.
Investigations, concerning the microbiological purity are conducted immediately after irradiation, on second, third, fourth, fifth and sixth months.
Pathogenic microorganisms in all investigation groups were not  detected.
A change in the microbe population and total number of microorganisms during investigation period was established.
Microbiological characteristic show that use of gamma radiation in combination with vacuum packages preserved effectiveness from bacterial spoilage for six months.
Key words: buffalo row dried meat, irradiation, safety, microorganisms                              
 
Composition and oxidative stability of sunflower oils from the bulgarian market
E. Marinova, R. Dimitrova, Iv. Kuzmanova, Sv. Momchilova, N.Yanishlieva
Institute of Organic Chemistry with Centre of Phytochemistry, BAS, Sofia,
kv. Geo Milev, Bl. 9, 1113 Sofia, e-mail: emma@orgchm.bas.bg
 
Abstract
Fatty acid composition and triacylglycerol profile of 21 sunflower oils from The Bulgarian Market were investigated. It was established that they corresponded to those of typical sunflower oils and, moreover, the analyzed brands had very similar composition. The oxidation degree of the oils was estimated by determination of the peroxide value and the concentration of conjugated diene structures. The oxidation stability of the oils was determined at 100°C. It was established that the investigated sunflower oils can be characterized as “fresh” oils possessing a good oxidation stability.
Key words: sunflower oil, fatty acids, triacylglycerols, oxidation degree, oxidative stability
           
Physiological importance of biologically active substances of Topinambur for human being
assoc. prof. Marianna Baeva, prof. Ana Krasteva
Abstract
The influence of biologically active substances upon physiological human functions is considered in two aspects - as a constituent of everyday foods in the past and of functional foods nowadays. The Topinambur (Jerusalem artichoke, Helianthus tuberosus L.) is pointed out as an alternative source of many in number biologically active substances. Their content in different parts of Topinambur is juxtaposed and their curative effect upon man is analyzed.
Key words: functional foods, Topinambur, biologically active substances, curative effects.
 
Top 10 functional food trend           
Businesguide
 
Companies presented in the issue
AB engineering
AVA-Ì
Agriflex  
Aquachim         
Almer
ANL              
Assa plast               
Business bg
Bleak forest  
Bulgarreklama Agency
Viking T             
Enviro Chemie        
Zagorska
KUK
Izoflor
Interhema             
Italinox
IFO Design
Ibateh            
IFFA
Nah Lange
Rodopeia   
S&K
CSB Bulgaria
Phoenix resource  
Hermes DMP   
 
 Issue 12/2009
 

CONTENT
Tradition, more strength of the problems  
Work for these who appreciate beautiful bread    
Rationalized grape juice      
Graduates 2009 of the UFT received the diplomas          
Utilization of whey by membrane filtration
A journey through the tunnel Microwave  
For best quality of the bread and baker’s ware     
In chocolate heaven 
Water instead of oil  
Observer       
News from BAFDI   
Competition “Soft industry innovation – 2009”     
Pleasure… without remorse
Euro news     

 

Optical method for testing wine’s dry residual by nematic liquid crystal

Asist. Prof. Lidia Todorova, Chem. Engineer Maria Dencheva-Zarkova,
Assoc. Prof. Ph.D. Stanimira Naydenova
Institute of Solid State Physics, Bulgarian Academy of Sciences
72, Tzarigradsko Chaussee, Blvd., 1784 Sofia
tel. (+359 2) 979 57 24, Å-mail: biolayer@issp.bas.bg
Abstract
Dry components of different red and white wines were investigated by application of thin layer nematic liquid crystal. A change in the orientation of optically anisotropic liquid crystal molecules was found out at the border with the wine residue. Differences between the structures of investigated pure wine samples and samples with inclusions are observed. The optical analyses of deformed liquid crystal layer were realized by polarizing microscopy.
The method, presented in this work, gives possibilities for quick detection of wine inclusions. It is convenient also for other drinks (for example tee, coffee) testing.
Key words: nematic liquid crystals, imaging, wine
 
Behaviour of beef jerky total lipids during storage under vacuum package
Bakalivanova Ò.1, N. Kaloyanov2, St. Radanski3, Ì. £ikov3
1 Institute of Cryobiology and Nutrition Technologies, Section Nutrition technologies
2 University of Chemical Technology and Metallurgy, Department of Organic Chemistry
3 University of Forestry, Faculty of Veterinary Medicine
Abstract
Peroxide and acid number, 2-thiobarbituric acid reactive substances (TBARS), heme iron and nitrosomioglobin are determined into vacuum packed beef jerky (Bulgarian pastirma) during 4 months storage at 4oC.
Significantly increasing of hydroperoxides after the 1-st month of storage is establi-shed. Subsequently they take part into secondary reactions of oxidation
Acid number values are significantly deceasing which is connected with lipid oxida-tion during this period.
The malondialdehyde concentration changes are explained with a possible mechanism of muscle protein denaturation in the production process of jerky. Its values during the entire period of storage are below 1 mg/kg product.
The removing of oxygen at the process of vacuum packaging preserves beef jerky from lipolytic and oxidative processes, resulting into worsening of the final product.
Key words: beef jerky; peroxide number (PN); acid number (AN); 2-thiobarbituric acid reactive substances (TBARS);
 
Focus group: identification of needs and expectations of consumers to the product “Lutenica”
D. Iserliiska, P. Paraskova, Cunning Research Institute, Plovdiv
Abstract
Focus group study was conducted in the Sensory evaluation lab in the Cunning Research Institute (CRI) – Plovdiv to establish consumers’ habits, attitudes and perceptions towards the product “lutenitza”. The participants were selected among the CRI personnel. Additionally information was gathered by the means of personal interviews with consumers working in the CRI whereabouts. The group varies on sex and age and consumers were selected to qualify on the basis of specific screening test and certain criteria. The purposely developed questionnaire warranted the discussion of the basic goal related problems of the study.
The information gathered may be profitable for the industry entrepreneurs interested in the market tendencies dictated by consumers.
Key words: focus group, consumer test, personal interview, one-on-one way, dyads method, lutenitza
           
The science in FPIM in 2009          
 
Top 10 functional food trend           
Business guide         
Advertisement in FPIM 2009                     
 
Companies represented in the issue:
AVA M
Agriflex
Business bg
Bulminvex GB
Enviro Chemie
Ibateh.
IFFA
IFO Design
ÊUÊ
Nadejda 2000
Nash Dom
UÌÊ
Re Pack
Cima 99
CSB Bulgaria
 

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