Food Processing Industry Magazine
 
A MAGAZINE BY PROFESSIONALS FOR PROFESSIONALS!
   
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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 3/2009
Issue 4/2009
Issue 5/2009
Issue 6/2009
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 3/2009


Hello dear reader,
 
In your hands-you are holding an issue which appears to be quite parti-colored in terms of topics. In fact that is completely natural, having in mind that food processing industry is represented everywhere in our lives and that it can hardly be found a sector in our being which is not in one way or another interweaved with this industry. That is maybe the reason why, in spite of the crisis, the past month is so rich in events that we were unable to include them all in the issue. And it looks quite obvious that the forthcoming months would not be less interesting for those taking care of Bulgarians' table. We will do our best to be at every place where something related to the branch is happening.
Moreover, the most important forum - the FoodTech International Exhibition within the framework of the Plovdiv Spring Fair is coming. Actually that will be the main topic of our next issue. So we would like to invite you to share with us your achievements and potentials, never mind whether you will take part in the Exhibition or not. Because our pages are a constant and intransient forum which can be of use for you in every moment - in order to learn something new or to spread your own news. Do not forget the latter when you are planning the activities aiming your company promotion and the presentations of your products.
Petko Delibeev
Editor in chief
 

Sugar Orchid from London

           

Bulgaria is well known with tasty fruits and vegetables   
 
Let decrease energy expense                     
 
Internet innovation in bread producing branch      
 
From Dariy The Great to today’s Pizza restaurants         
           
For the packaging wastes, problems and control  
 
The financial crisis drive new consumer values
 
Cost and success strategies to tackle volatile markets    
 
How Fibber affects weight regulation         
 
Observer       
 
New book      
 
Biological and nutrition’s value of vegetables       
 
Food Consumption of School Teenagers Aged 14-19 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
National Centår of Public Health Protection, Sofia
*Sofia Medical University
Abstract
The nutritional pattern of school kids in Bulgaria has changed during the years of the transition period. Out of their home, school kids usually eat mostly cheap, affordable and unvaried foods, offered in school buffets and fast-food places. Only few of the pupils attend the school canteens. The aim of this study is to establish and evaluate the food consumption of schoolboys and schoolgirls aged 14-19 years. The sample is representative for our country and includes 152 boys and 142 girls, and it is a part of the National monitoring of the dietary intake and anthropometric status of the Bulgarian population, 2004. Pupils are divided into subgroups according to residence – towns/villages, and according to sex – male, female. The “24 hour recall of food consumption in the previous day” method was used to assess for 3 days (2 workdays and 1 holiday) school kids’ nutrition in spring season. Results show that the average daily consumption of milk is insufficient – 149.6g for boys (recomm. 400g) and 175.1g for girls (recomm. 380g), the consumption of cheese is 27.2-29.1g for boys/girls respectively (recommendations 40g for both). The average meat consumption is 75.3g for boys and 70.5g for girls and exceeds the recommendations for 72-56g net weight respectively. The amount of consumed meat products (sausages) is too high – 31.7g for boys and 36.6g for girls (recommendations for 15g for boys and 10g for girls). The average daily consumption of eggs covers the recommendations and is almost identical in boys and girls – 24.1g and 21.4g. The consumption of fish is 20.5g for boys and 6.0g for girls (recomm. for 24g for both), but most than half of the pupils have not consumed any fish during the course of the study. The amount of added fats (43.7g/day and 36.1g/day) is 20-29% higher than the recommended values. The consumption of bread is 202.1g for boys and 131.9g for girls (mostly white bread), pastry (which is a traditional food in our nutritional pattern) is in amounts of 93.6g and 82.4g respectively. The consumption of vegetables is 175.5g for boys and 164.1g for girls and that of fruits is 171.1g and 124.7g respectively (the recommendations of 400g minimal total fruits and vegetables have not been reached). The conclusion is that the nutritional pattern of teenagers in Bulgaria is a misbalanced one and in order to optimize it there is a need for various strategies and activities, specially designed for school kids.
Keywords: school teenagers, consumption, foods, milk, milk products, meat, meat products, fish, eggs, cereals, bread, vegetables, fruits.
             
Impact of The Screw Revolutions And The Throat of The Die Openings on The Quality Parameters of Extrudates
Lubka Danova
Science Institute of Animal Breeding, Kostinbroad
Abstract
Research was carried out to determine the impact of some constructive characteristics of single-screw extruders, such as feed screw revolutions and throat of die openings, on extrudate quality. Test results prove the existence of correlations between the studied parameters, process conditions, the protein dispersibility index (PDI), the expansion index, and extrudate hardness (Te). For the two mixes studied, it was established that the increased velocity of the feed screw brings about an increase in product temperature, a decrease in the PDI, an increase in the expansion index, and a decrease in extrudate hardness, i.e. extrudates become more fragile.
Key words: screw revolutions, throat of die openings, expansion index, extrudate hardness, protein dispersibility index
             
Investigation of The Fermentation and Technological Characteristics of Fresh and Dry Brewing Yeast Saccharomyces cerevisiae (carlsbergensis)
Assoc. Prof. Ph.D. Silvia Mileva, Assoc. Prof. Ph.D. Gabriela Marinova, Prof. Ph.D. D.Sc.Valentin Batchvarov, Yolina Dacheva
Institute of cryobiology and food technology
Department of technology of beer and beverages, 53 Cherni vrah blvd., Sofia 1407
Abstract
Òhe changes in the fermentation and technological characteristics of dry and fresh brewing yeast culture were investigated. As the result of the dehydration process some changes in the fermentation and technological characteristics were established with dry yeast. The nitrogen metabolism and yeast growth were the great affected.
Key words: Dry brewing yeast, fermentation, stability of morphological and physiological characteristics.
 
Brewing Yeast Saccharomyces cerevisiae (carlsbergensis)  
 
Food prducts traseability: new challenges, new solution
 
Businessguide  
 
Companies represented in the issue:
Agriflex
Alimentaria BTA
Business bg
Biogest International
CSB System Bulgaria
EnviroChemie
IFE Poland
IFO Design
International fair Plovdiv
Polidey
Via Expo
 
Issue 4/2009


About Today – inside and outside
           

CSB-System at FoodTech 2009 in Plovdiv

           

Little sweetness every day
           
Union of Brewers in Bulgaria popularizes beer
           
The beer – drink with history
           
Prepared to the future
           
ICC president discusses challenges facing cereal science in 2009
           
Creation of business relations in Germany
           
Molecular Gastronomy – science in kitchen
           
Observer
           
COOP HVP for you!
           
Euronews
           
Biological and nutrition value of vegetables. Part II.       

 

Consumption of Foods from Animal Origin by Adult Population (19 – 60 Years Old) In Bulgaria  (National Nutrition Monitoring, 2004)

D. Baykova, S. Petrova, P. Markov*, K. Angelova, D. Markov*, V. Duleva, B.Jordanov, L. Ivanova, D. Ovtcharova, K. Vatralova
National Center of Public Health Protection, Sofia
* Medical University, Sofia
Abstract
Nutritional disbalances are the main etiological factors for most chronic non-communicable diseases. In order to be healthy, nutrition must provide the human organism with every essential nutrients and the necessary energy in a balanced formula, to answer the demands of metabolism. The paper presents the analysis performed on consumed foods and groups of foods – milk, milk products, meat, fish, eggs, added fats, covering a population sample of 578 adult individuals (19 – 60 years old) differentiated by age, sex and urban/rural residence who have participated in a national epidemiological survey conducted in 2004 in Bulgaria. The data were obtained by the 24-hour recall method and enabled the assessment of average usual dietary intake in spring which is a risky season in our climatic-geographic region. The consumption of meat and meat products varies within ranges 91.2g – 125.6g/per day. Meat products (salami derived in the main from pork) contribute 18.5 – 27.0% from the quantity of the meat foods   and is comparatively high. The consumption of milk is in the range 122g - 165g and of dairy products (cheese) is prevailingly insufficient - 24 – 32g/d. The daily mean fish consumption (15 – 26g) is approaching recommendations, but with very high intragroup variations. Table added fats are overdosed 37 – 40g. In conclusion the authors give particular practical recommendations for optimization of nutritional disbalances – the main etiological factors for most chronic non-communicable diseases.
Keywords: consumption, food, adults, age 19-30, 30-60 years, milk, meat, fish, eggs, added fats.
 
Comparative Research on Corn Milling and Barley Milling Technology for Producing Mixed Pig Feed
Lubka Danova, Science Institute of Animal Breeding, Kostinbroad
Abstract
Comparative research was carried out with three types of milling equipment – hammer mill, roller mill, and pin mill - for crushing corn and barley as components of mixed pig feed. The established values of the specific power consumption (kWh/t) and the process efficiency (kg/kWh) make the roller mill stand out in terms of energy saving.
Key words: hammer mill, roller mill, pin mill, mean geometrical diameter of particles, specific power consumption
 
Factors affecting on the gelling properties of enzyme de-esterified apple pectin
N.Tziporkov, I.Pishtiyski
Abstract
The effect of calcium ions, citric acid and pectin quantity upon the gelling properties of enzyme de-esterified apple pectin has been investigated. Good jelling can be obtained by using pectin above 6,5 g /kg jelly, citric acid ensuring gel pH within the interval of 2,8-2,9 and calcium ions not less than 15 mg/g pectin. The effect of acid and calcium ions upon the gelling has been less expressed at higher pectin quantities 8 g/kg. Fruit jellies and jams have been obtained, which have very good organoleptic indices.
Keywords: apple pectin, gelling of enzyme de-esterified pectin, low-sugar jams and jellies.
 
Zanzibar – the island of one thousand and one seasonings          
 
Business Guide        
 
Companies represented in issue
Agriflex
Aquachim
Artemis
Backaldrin
Business bg
Bimko
Biogest International
Black forest pure water
Grasso
Derek
Drink Tech
Izoflor
Interbelts
IFO Design
International fair  Plovdiv
Porshe bg
Top brands
Hermes DMP
CSB systems Bulgaria
IFD
IFE
 
 
Issue 5/2009


Hello dear reader,
The worse, the better... This expression would probably sound strange and illogic, but the last International Spring Fair held in Plovdiv is a clear proof for its truthfulness: First – informed on the comparatively less number of exhibitors, the wide public refrained from mass rush into the fairground and the main part of the visitors was formed by professionals with particular interests in the exhibition. Which means that the interest, the meetings and discussions were really business and justified the Fair motto: “We create new opportunities”; Second – in a conversation, an exhibitor told me: “As for my branch, I am the only representative, and it was the first time so many people stopped at my stand aiming at business contacts...” Of course we have to give the full credit to the omnipresent crisis, but the second example proves our correctness shown with the article entitled “The crisis – time for advertisement”, we published a few issues ago. The “FPI” Magazine team is satisfied with its participation at the Fair too, for our stand was frequented by many visitors, which were basically experts – both scientific and practically-oriented, but all people with real interest in the food and drink industry.
As for the Fair, I will stop here; now let’s say a couple of words about the issue you are holding in your hands. As we promised, the herein is the packing and packaging. A topic that is really important and responsible but that appears to remain a little bit at the background in Bulgaria. However we are convinced that the packaging-related problems will become one of the main issues for the food and drink business management. Here I will not explain why; I would only draw your attention at the fact that there is hardly a European State not holding a Best Packaging competition. Not to mention that there is also a global one... So I am sure that our National Best Packaging Competition “Priz Pak” will resurrect and find its worthy place under the sun. When that time comes, we will let you know!
And in our next issue we will try to refresh you with the soft drinks topic in all its variety, the brew, the ice cream and everything which we rely upon in order to chase the summer heat, to get in tone, generally to feel good. If you have what to share in that direction, please feel welcome. We are looking forward to hearing from you!
Petko Delibeev
Editor-in-Chief
 
 
One more try to establishing order in the branch  
 
School nutrition is responsibility of each country  
 

Carton packaging is the most eco-friendly

 

Present state and trends in production and packaging carton     
 
Three devices commuted twelve hands      
 
Content of Prerequisite programs for food safety in food productions   
 
How to complete personal employee file   
 
Making business relationships in Germany          
 
Bulgarian foreign trade with milk and milk products – product and market restructuring                   
 
Observer       
 
Around the world      
 
ANUGA – for thirty time in Cologne          
 

Consumption of Foods From Plant Origin by Adult Population (19 – 60 Years Old) In Bulgaria

(National Nutrition Monitoring, 2004)

D. Baykova, S. Petrova, P. Markov*, K. Angelova, D. Markov*, V. Duleva, B.Jordanov, L. Ivanova, D. Ovtcharova, K. Vatralova
National Center of Public Health Protection, Sofia
*Medical University, Sofia
Summary
Nutritional disbalances are the main etiological factors for most chronic non-communicable diseases. In order to be healthy, nutrition must provide the human organism with every essential nutrients and the necessary energy in a balanced formula, to answer the demands of metabolism. The paper presents the analysis performed on consumed foods and groups of foods from plant origin – cereals, beans, fruits, vegetables, beverages, covering a population sample of 578 adult individuals (19 – 60 years old) differentiated by age, sex and urban/rural residence who have participated in a national epidemiological survey conducted in 2004 in Bulgaria. The data were obtained by the 24-hour recall method and enabled the assessment of average usual dietary intake in spring which is a risky season in our climatic-geographic region. The major source of complex carbohydrates in Bulgarian diet is bread. The revealed mean daily bread consumption of females is 122 – 144g, resp. of males 178 – 189g. The high intake of bakery products (pies, cheese cakes etc.) 21 – 25% from total cereal – consumption, is a substantial source of hidden fats in the diet of Bulgarian population and quite unfavorable. The mean daily intake of vegetables is 175 – 194g and of fruits 103 – 141g. The total consumption of vegetables and fruits (mean per day) is below recommendations of minimum 400g. In conclusion the authors give particular practical recommendations for optimization of nutritional disbalances – the main etiological factors for most chronic non-communicable diseases.
Keywords: consumption, food, adults, age 19-30, 30-60 years, cereals, beans, vegetables, fruits, beverages.
 
 
Developing Bread Rich in Beta-Glucan
Assoc. assist. Nadka Michalkova PhD, Institute of Cryobiology and Food Technologies,
tel: +359 2 868 32 26, å-mail: nmihalkova@abv.bg
Summary
It is presented in this paper laboratory bread baking by the two-phase method with specific oats and barley based additives of high beta-glucans concentration. As a result of the study it has been established that bread of high flavor and technological characteristics can be obtained by adding of oat flour “Mini prim” up to 25% of the total mixture and up to 17% of specific endosperm oat bran. The adding of 28% of barley endosperm bran deteriorates bread quality and further investigations are needed to that effect.
Key words: β–glucans, breat, barley, oat.
 
 
Microflora of Dry Fermented Sausages and the Starters in Their Processing
Stefka Antonova-Nikolova1, Lyubomira Yocheva2 and Irena Panayotova1
1Departement of Microbiology, Biological Faculty, Sofia University “St. Kliment Ohridski”
2Departement of Human Biology, Medical Genetics and Microbiology, Medical Faculty, Sofia University “St. Kliment Ohridski”
email:antonova@biofac.uni-sofia.bg
Summary
The present review gives information about the microflora and the changes flowing in the meat during ripening period of traditional dry sausages. It is shown the important role of lactic acid bacteria and coagulase-negative cocci for the formation of the unique structure, colour, aroma and taste of the naturally fermented sausages. The possibilities for their application as starter cultures are pointed.
Key words: meat fermentation, dry fermented sausages, lactic acid bacteria, coagulase negative micrococci, starter cultures
 
Novel ideas in food packaging        
 
Exhibition Hispack&Bta 2009 closed after receiving 55 000 trade visitors       
 
Companies, represented in the issue
AB Engineering
Agriflex
Almer
ANL
ASSA Plast
BIS Engineering
Brelko
Business bg
Djem machines
Dunapack Rodina
IV Trading
Interbelts
IFO Design
Polifol
STS Print
Tempodem
Hermes DMP
CSB systems Bulgaria
 Issue 6/2009


Amendments to the Law on Water 
 
Again for…yogurt!   
 
Along the road of beer         
 
Status and Trends in the Production of PET Bottles        
 
In assistance to the trade shops     
 
Bread in the world    
 
Making business relationships in Germany          
 
How to complete personal employee file   
 
Brands do not fall to recession       
 
UFI – bridge between science and practice           
 
15 years AMB          
 
Observer       
 
Around the world      
 
Composition and Process Characteristics during Ultrafiltration of Whey from White Brined Cheese
Kolyo Dinkov, Mariya Dushkova
University of Food Technologies, Plovdiv
 

Summary

Whey ultrafiltration was carried out with a UF25-PAN polyacrylnitrilic membrane with 25 kDa molecular weight cut-off at volume reduction factors VRF=2, VRF=4, VRF=6, VRF=8 and VRF=10 and were established:
·        The values of the principal components dry matter, protein, lactose and mineral substances in the retentates and permeate obtained;
·        The possibilities for utilization of ultrafiltration retentates obtained in various technological directions;
·        Necessity of complementary treatment of ultrafiltration retentate obtained before dropping in suitable water intake;
·        The relative share of protein, lactose and mineral substances in the dry matter;
·        The concentration factor values for dry matter, protein, lactose and mineral substances;
·        Single-factor linear models for the influence of volume reduction factor on the concentration factors of dry matter, protein, lactose and mineral substances;
·        The retention factor values for protein, lactose and mineral substances;
·         Single-factor logàrithmic models for the influence of volume reduction factor on the retention factors of protein, lactose and mineral substances.
Key words: ultrafiltration, whey, process characteristics, composition, white brined cheese
 
Investigation of The Change In The Content Of Β–Glucans In Barley Varieties During Two Successive Crop Years
Assoc.Assist. Nadka Mihalkova PhD
Institute of Cryobiology and Food Technologies, 1407 Sofia, 53 Cherni vrah blvd., tel.: +359 2 868 32 26, e-mail: nmihalkova@abv.bg
 
Summary
The change of β–glucans and protein content in barley varieties of the Dobrudja Agricultural Institute of 2007 and 2008 crop years has been investigated. Changes in the content of β–glucans up to 1% and in the content of protein up to 2% for the two crop years have been established. From the investigated barley varieties with highest content of β–glucans is the variety 166-507c-13 (mean 6,06%), followed by Radul (mean 5,04%), and the results are repeated for both crop years. They are appropriate for producing of β–glucans enriched flours. The remaining varieties are with a lower content of β–glucans and they are a raw material fit for the forage and brewing industries, depending on the variety purpose.
Key words: barley, variety, β–glucans, protein
 
Food Consumption of Elderly People Aged 60-75 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
National Center of Public Health Protection, Sofia
* Sofia Medical University
 
Summary
The major changes in life conditions during the transition period in our country have exerted a great impact on the features of the nutritional pattern of the elderly population. Low income on one hand, respectively the option to choose only cheep foods, and the specific demands of the metabolism in the age of 60-75 years on the other, place this population group at risk of nutritional misbalances, insufficiencies and excesses. The aim of this study is to establish and evaluate the food consumption of the elderly people aged 60-75 years. The sample is representative for our country and includes 228 people – 112 men and 116 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 consumption of bread is 192.2g for men and 175.2g for women (incl. full-grain bread – 16.2 – 24.1g), with recommendations for total amounts – 260/200g for men/women. Pastry consumption (a traditional food in our nutritional pattern) is 41.2g for men, 36.1g for women, resp. The consumption of vegetables is 205.8g for men, 192.5g for women, and that of fruits – 110.4g and 112.8g, resp. The recommendations of 400g minimal total amount of fruits and vegetables have not been reached. The average consumption of milk is insufficient – 174.0g for men and 189.3g for women (recomm. - 300g for both), and that of cheese is 31.9-33.2g respectively for men/women (recomm. for 40-30g). The average meat consumption is 66.5g for men and 54.4g for women, which meets the recommendations for 64.0-52.0g net weight, respectively. The amount of consumed meat products (sausages) is too high – 25.4g for men and 19.3g for women (recomm. – 10.0g for both). The average consumption of eggs meets the requirements and is similar in men and women – 23-19.8g (recomm. 15g). The consumption of fish is 20.0g for men and 7.1g for women (recomm. 24-20g 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 (40.2g/day and 34g/day) is 56-70% higher than the recommended values.
The conclusion is that the nutritional pattern of the elderly people aged 60-75 years in Bulgaria is a misbalanced one and in order to optimize it there is a need for various social strategies and programs, specially designed for this population group.
Key words: elderly people, 60-75 years, consumption, foods, milk, milk products, meat, meat products, fish, eggs, cereals, bread, vegetables, fruits.
 
Canny ideas for eye-catching convenience
 
Business Guide        
 
 
Companies, represented in the issue
Agriflex
Almer
Business bg
Cobra
CSB systems Bulgaria
Derek
EnviroChemie
Hermes DMP
IBA
IFO Design
Interhema
Izoflor
RePack
Rodopeia
TopBrand
Vitanea
 
 
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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