Abstracts Student in Bucovina 2016

The 7th International Conference
for Students
STUDENT IN BUCOVINA
November, 10th- 11th, 2016
Faculty of Food Engineering,

Stefan cel Mare University of Suceava, Romania
Under the patronage of:

Ministry of National Education and Scientific
Research (Romania)
www.fia.usv.ro
ISSN 2068 - 7648

International Conference for Students - STUDENT IN BUCOVINA 10th -11th November 2016
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Faculty of Food Engineering, Stefan cel Mare University of Suceava, Romania
Motto
Life isn't about finding yourself.

Life is about creating yourself.
George Bernard Shaw
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SCIENTIFIC COMITEE
ALTAN Aylin, Department of Food Engineering, Mersin University,

Turkey
AMARIEI Sonia, Faculty of Food Engineering, Stefan cel Mare
University of Suceava, Romania
BAHRIM Gabriela, Dunarea de Jos University, Galati, Romania
BERINDE Zoria, North University Centre of Baia Mare, Romania,
Technical University of Cluj Napoca, Romania
BLAZHENKO Sergii, National University of Food Technologie,
Kyiv, Ukraine
GUBENIA Oleksii, National University of Food Technologie, Kyiv,
Ukraine
GUTT Georg, Faculty of Food Engineering, Stefan cel Mare
IVANOVA Nastia, University of Ruse Angel Kanchev, Branch
Razgrad, Bulgaria
KARAFFA Erzsbet, University of Debrecen, Hungary
MARIAN Monica, North Univeristy Centre of Baia Mare, Tehnical
University of Cluj-Napoca, Romania
NISTOR Denisa, Vasile Alecsandri University of Bacau, Romania
OROIAN Mircea, Faculty of Food Engineering, Stefan cel Mare
PASCUAL SEVA Nuria, Polytechnical University of Valencia,
Spain
POIAN Mariana-Atena, Banat's University of Agricultural
Sciences and Veterinary Medicine "King Michael I of Romania"
from Timisoara, Romania
RIVI Adrian, Banat's University of Agricultural Sciences and
Veterinary Medicine "King Michael I of Romania" from Timisoara,
Romania
RUSU Rzvan Radu, Ion Ionescu de la Brad University of
Agricultural Sciences and Veterinary Medicine of Iasi, Romania
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SALAMON Rozalia Veronika, Sapientia University, Miercurea

Ciuc, Romania
SIPOS Pter, University of Debrecen, Hungary
STEFANOV Stefan, University of Food Technologies Plovdiv,
Bulgaria
SZEP Alexandu, Sapientia University, Miercurea Ciuc, Romania
TIMAR Adrian, Faculty of Environmental Protection, University of
Oradea, Romania
TRAC Teodor, Banat's University of Agricultural Sciences and
Veterinary Medicine "King Michael I of Romania" from Timisoara,
Romania
VARGAS Maria, Polytechnical University of Valencia, Spain
ORGANISING COMMITTEE
tefan cel Mare University of Suceava, Romania
President: OROIAN Mircea, Faculty of Food Engineering, Stefan

cel Mare University of Suceava
AMARIEI Sonia, Faculty of Food Engineering, Stefan cel Mare
University of Suceava
HRECANU Cristina-Elena, Faculty of Food Engineering, Stefan
cel Mare University of Suceava
LEAHU Ana, Faculty of Food Engineering, Stefan cel Mare
ROU Alice-Iuliana, Faculty of Food Engineering, Stefan cel Mare
STROE Silviu-Gabriel, Faculty of Food Engineering, Stefan cel
Mare University of Suceava
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SECTION A
PH.D. STUDENTS' RESEARCHES
FOOD-AGRI SCIENCE
ECOLOGY AND ENVIRONMENT
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THE RELATIONSHIP BETWEEN IN VITRO PROTEIN

DIGESTIBILITY AND TRYPSIN INHIBITORS IN
LEGUME BASED EXTRUDED PRODUCTS
Student: Sultan Damla BILGILI,

Coordinating Professor: Assoc. Prof.Ph.D. Aylin ALTAN METE
Faculty of Food Engineering,University of Mersin, Turkey
Abstract:
Legumes are high in protein, but some portion of the protein is not utilized
by the human body. The availability of protein depends on many factors.
Trypsin inhibitor is one of these factors. Trypsin inhibitors bind to proteins
and inhibit their availability. These inhibitors are heat sensitive and their
content and activity can be reduced by the effect of heat. Therefore, the
purpose of this investigation was to explore the relationship between protein
digestibility and trypsin inhibitors in extrudates. Legume flours were
fermented at 37C for 6 h and subsequently dried in a forced air drier at
55C for 24 h. Fermented legume flours were extruded at 18% moisture
content in a co-rotating twin screw extruder with five heating zones (40-50-
70-90-100C) and a circular die (4 mm).The extrusion parameters were die
temperature (140-150C), screw speed (350-434 rpm) and gum level (1-
5%)for chickpeas and die temperature (140-150C), screw speed (232-568
rpm) and gum level (1-4%)for faba beans. According to the results, protein
digestibility of fermented chickpea and faba bean flours was 28.7-41.6%
and 42.7-56.4%. Extrusion increased the protein digestibility of legume
based extrudates. The range of protein digestibility was between 46.8 and
62.6% for chickpea extrudates. The digestibility of faba bean extrudates
changed from 60.9 to 68.1%. Extrusion process had important impact on the
reduction of trypsin inhibitors in the extruded products. These findings
demonstrate that there is an inverse relationship between trypsin inhibitors
and protein digestibility content.
Key words: Anti-nutritional factor, chickpea flour, extrusion, faba bean

flour, fermentation, legumes, nutritional properties
Acknowledgement: We would like to thank the Scientific and

Technological Research Council of Turkey (TUBITAK) and Mersin
University (Project No:113O451 and 2015-TP2-1161) for providing
financial support of this study.
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EVALUATION OF THE BIOACTIVE COMPOUNDS

FROM AQUEOUS AND ALCOHOLIC EXTRACTS OF
SEA-BUCKTHORN BERRIES
Students: Rafa KORDIAKA2, Cristina BAIRAC1,

Coordinating Professor: PhD. Eng. Adrian TIMAR1 , Assoc.
Prof. PhD. Eng. Cornelia PURCREA1, PhD Maciej Kluz2
1
Faculty of Environmental Protection,
University Of Oradea, Romania.
2
Faculty of Biology and Agriculture,
University of Rzeszow, Poland
Abstract:
In last years, the interest regarding natural products increased.
The aim of this study was to compare the content in bioactive compounds
and antioxidant capacity from water and alcoholic extracts from sea
buckthorn. The methods used were spectrophotometric methods.
Five different extractions were performed by using different
temperature and solvents: water in 20C (no. 1), water in 40C (no.
2), 96% ethanol in 20C(no. 3), 70% ethanol in 20C (no. 4) and
70% ethanol in 40C(no. 5). For every variant the same amount of
berries and solvent, in ratio 1:1 (w/v) was used. Samples were under
extraction for 24 h. The filtrate stored in transparent plastic bottles at
temperatures 4C, -20C, -80C. Our results showed that the best
antioxidant capacity was obtained in the case of 96% ethanol extract,
which was recorded a FRAP value of 497.75 mol TE comparative
with water extract (40C) with value of 426 mol TE. Tthe highest
content of phenols was recorded in 96% ethanol extract (181 mg
GAE/100 ml) follow by sample no.5 (152.2 mg GAE/100 ml). From
point of view of flavonoids content, the descending order of the
samples was: no.3no.5no.4no.2no.1.
In conclusion, the 96% ethanol was the best solvent for the extraction
of these bioactive compounds, comparative for the water.
Key words: antioxidant capacity, ethanol, flavonoids, phenols, sea

buckthorn, temperature.
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SYNTHESIS AND CHARACTERIZATION OF

NANOMATERIALS CLAY USED FOR WASTEWATER
REMEDIATION
Students: Diana-Carmen MIRIL, Mdlina-tefania PRVAN,

Coordinating Professor: Prof. PhD. Denisa- Ileana NISTOR
Associate professor PhD.Vasilica Alisa ARUS, Assist. PhD. Eng.
Ana-Maria GEORGESCU, Lecturer PhD. Eng. Nicoleta PLATON
Faculty of Engineering,
Vasile Alecsandri University of Bacau, Romania
Abstract:
Clays are fine-grained particles (2 m), found naturally on the
surface of the earth. The active substance in bentonite is a clay
mineral of the smectite group, present in a proportion of 75-78 %,
called montmorillonite. Montmorillonite is a hydrosilicate crystalline
aluminum with a lamellar structure that can hold guest molecules
between its layers. By ion-exchange reactions, clays can be
intercalated by metal poly-cations, forming a class of materials called
pillared clays. Pillaring process by which clays layered compounds
are transformed into a thermally stable micro and/or mesoporous
material with retention of the layer structure is done in two stages.
The first one consists in intercalation of organic cations by ion-
exchange reactions who form cationic voluminous pillars, increases
basal distance (d001) of clay determined by XRD (X-ray Diffraction)
analysis. The second stage consists in heating at high temperatures in
order to obtain stable porous materials. During heating, the d001 value
may decrease compared to intercalated clay, but clay structure should
not be destroyed. Comercial Montmorillonite K10 clay was used as
precursor materials for synthesis of iron (II) and aluminum (III)
pillared K10. Montmorillonite K10 has a specific surface area of
272.91 m2/g. The synthesized materials will be used for waste water
remediation, stopping the environmental damage.
Keywords: clay, montmorillonite K10, pillared clay, pillaring,

pollution, wastewater
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STUDY REGARDING THE ANISOTROPY INFLUENCE

ON FOOD TEXTURE MEASUREMENT
Student: Sergiu PDURE,

Coordinating Professor: Prof. Ph.D.Eng. Gheorghe GUTT
Stefan cel Mare University, Suceava, Romania
Abstract:
The aim of this study is to evaluate the influence of anisotropy on food
texture measurement. Primary texture properties (hardness, viscosity,
adhesiveness, cohesiveness, springiness) and secondary texture properties
(fracturability, gumminess and chewiness) were determined by Texture
Profile Analysis (TPA) method using a Mark 10 texture meter, fitted
with 100 N load cell (Mark 10 Corporation, USA). The Texture Profile
Analysis was operated at a constant speed of 10 mm/min using
compression discs of 50 mm diameter and food samples were compressed
to 50% of its original size. An optoelectronic device was built and
patented in order to measure the unevenness of the food sample
deformation in two directions perpendicular to each other during the stress
of compression.
This uneven deformation is transformed by means of specialized
software into a coefficient of anisotropy (Ka). The statistical analysis
shows a strong positive Pearson correlation between the anisotropy
coefficient and texture properties (p<0.01).
Key words: coefficient of anisotropy, compression, food texture,

hardness, optoelectronic device, texture profile analysis.
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EDIBLE SOLUBLE BIOFILMS, AN

ENVIRONMENTALLY FRIENDLY ALTERNATIVE TO
CONVENTIONAL FOOD PACKAGING
Student: Roxana PUCELU,

Coordinating Professor: Prof. Ph.D.Eng. Sonia AMARIEI,
Abstract:
The global plastic production has increased annually, a big part of it
being used for food packaging. The amount of food waste must be
reduced in order to protect the environment and the worlds limited
resources. The purpose of this work was to develop an edible film
formulated with hydrocolloids and plasticizer. The film was obtained
by the casting method and tests were performed to examine
solubility, thickness, color, transmittance and surface morphology.
The results showed that this film is a viable and valuable alternative
to conventional packaging material and can be used as pouch for
different categories of food, such as dehydrated vegetables for soups
or broths, oatmeal, cereals, pre-portioned spice packs, supplements,
instant beverages, puddings or other soluble food. Due to its full
solubilization capacity, it can be improved by addition of flavors,
colors, antioxidants or micronutrients, adding value to the final food
product through release of these compounds. The data obtained
showed that this edible packaging material can be used in food
industry for soluble products, can improve the sensory and
nutritional quality of the food, it produces zero waste, being entirely
made from natural materials and renewable resources, biodegradable,
biocompatible and environmentally friendly.
Key words: bio-packaging, film, hydrocolloids, pouch, solubility, zero

waste.
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STUDY ON THE ULTRASOUND-ASSISTED

EXTRACTION OF ANTHOCYANINS AND PHENOLIC
COMPOUNDS FROM EGGPLANT
(Solanum melongena L.) PEEL
Student: Florina DRANCA,

Coordinating Professor: Prof. PhD. Eng. Mircea OROIAN
Stefan celMare University, Romania
Abstract:
In the last years, industrial agro-residues such as straw, fruit and vegetable
peels and seeds have become primary sources for the extraction of
valuable compounds. Eggplants from Solanum melongena L. species are
widely consumed worldwide, and therefore they are ranked on a third
position in terms of commercial importance among solanaceous crops,
after potato and tomato. Of the chemical constituents of eggplant, the
content in phenolic compounds and especially anthocyanins that are
concentrated in the peel are of great interest. Eggplant peel is a residue of
eggplant processing that has been less studied in terms of bioactive
compounds extraction. This study is focused on the extraction assisted by
ultrasonic treatment of anthocyanins and phenolic compounds from
eggplant peel; the method described here uses two different extraction
solvents, methanol and 2-propanol. For the extraction, the following
parameters were varied: ultrasonic frequency, solvent concentration,
temperature, and extraction time. By studying the influence of these
parameters on the extraction yields, it was noticed that in the case of
phenolic compounds all parameters had a positive effect on the extraction,
while in the anthocyanins case the extraction was negatively influenced
by the increase in solvent concentration. Finally, response surface
methodology (RSM) based on a Box Behnken design was successfully
employed to optimize the extraction.
Key words: anthocyanins, eggplant peel, phenolic compounds,

ultrasound extraction
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FOOD WASTE, SOURCES OF ANTIOXIDANTS
Valentina Elena MANCA,

Coordinating Professor: Prof. Ph.D. Eng. Sonia AMARIEI
Abstract:
Food industry is known as an industry generating large quantities of
waste, which are called by-products. The management of these
wastes requires the use of advanced manufacturing technologies,
having the purpose of minimizing the quantities of wastes,
furthermore, their bioconversion in new products.Based on these
considerations, the aim of this study is to present the antioxidant
capacity, but also the content in polyphenols from waste nut - shells
and septum, and peel onions for production of new food supplements.
In this study, the ability of walnut shell and septum infusions and
peel onions, acting as donors of hydrogen atoms or electrons in
DPPH radical transformation into its reduced form of DPPH-H was
investigated in DPPH assay, and the total phenolic content was
determined by using the Folin-Ciocalteau method.
In regards to the potential of capitalization of walnut wastes, the
parameters determined show that walnut septum is more indicated.
Considering the high content in antioxidants, their reuse could imply
both food and non-food applications (such as the pharmaceutical
one).
Key words: antioxidant capacity, nut shells and septum, peel onions,
phenolic content.
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ANALYSIS OF TRACE ELEMENTS IN WINEMAKING

PRODUCTS BY ICP-MS
Student: Liliana NOROCEL,

Coordinating Professor: Prof. Ph.D. Eng. Gheorghe GUTT
Abstract:
The analysis of metals in wines is of great importance for the quality
control of the product. Metal ions can induce haze formation and changes
in wines organoleptic proprieties. When copper is in higher concentration
and in combination with other metal ions that are normally present in
wine such as iron, manganese, nickel, aluminum, zinc, and calcium it can
produce specific reactions leading to considerable health risk for the
consumer. In the case of grape must, the presence of copper ion in
increased concentration and in combination with other metal ions can
have a negative impact on the alcoholic fermentation, leading to an
inhibition in the growth and development of several groups of certain
naturally occurring microorganisms. Both iron and copper catalyze
oxidative reactions and induce the ferric and copper casse. Wine is
one of the most widely consumed alcoholic beverages and strict analytical
control of trace elements content is required during the whole process of
wine production, from the grapes used to the final product. In this paper,
the content of trace elements in grape pomace, yeast sediment, grape
must and wine was determined by inductively coupled plasma-mass
spectrometry (ICP-MS). Five grape varieties were analyzed in the
mentioned forms, and MFA (multiple factor analysis) was used in order to
determine the extent in which the values varied. The study shows major
differences in the content in trace elements of the samples analyzed.
Key words: grape must, grape pomace, ICP-MS, MFA, minerals, wine,
yeast sediment.
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PASTEURIZATION INFLUENCE ON
PHYSICO-CHEMICAL PARAMETERS OF SEA
BUCKTHORN JUICE
Students: Anca-Mihaela SIDOR, Elena SNDULEAC,

Coordinating Professor: Professor Ph.D. Eng. Gheorghe GUTT
Abstract:
Compared with the berries, the sea buckthorn juice is highly accessible for
consumers, having multiple ways of consumption and being available not
only during the harvesting period but throughout the year. Therefore, the
buyers prefer the juice over sea buckthorn fruits or other by-products. In
this study, the influence of pasteurization on the variation of certain
physico-chemical parameters of sea buckthorn juice was evaluated: dry
substance, acidity, pH, ascorbic acid content, density, water activity, color
change. The results of the study indicate a slight concentration of sea
buckthorn juice due to the temperature increase, correlated with
modifications of the pH value proportional with variations in juice of total
acidity. Also, color changes after the sea buckthorn juice pasteurization
were noticed. As the physico-chemical analysis of juices is a qualitative
parameter in investigating the quality of beverages subjected to various
thermal treatments, the study concluded that the time and temperature of
pasteurization treatments are important factors in maintaining the high
quality of sea buckthorn juice.
Key words: color, juice, pasteurization, physico-chemical parameters,

quality, sea buckthorn.
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RESEARCH ON HONEY CRYSTALLIZATION
Student: Laura SCRIPC

Coordinating Professor: Prof.Ph.D. Eng. Sonia AMARIEI
Faculty of Food Engineering
Abstract:
Honey is one of the most important bee products. The raw materials
they use for honey is spontaneous flora and that of culture. This
diversity determines the variety of honeys which are on the market.
Depending on the properties they have, these honeys fall into quality
classes. Crystallization of honey is a natural process and guarantees
its authenticity.
Three samples of honey of different floral origins were used for the
physico-chemical and microscopic analysis. The aim of the study is
to evaluate the influence of physico-chemical parameters on the
process of crystallization and on crystal size. The researches were
carried out throughout 30 days every sample in triplicates. From the
physico-chemical point of view the following parameters were
analyzed: acidity, diastase index, HMF, humidity, invert sugar,
glucose, fructose, fructose / glucose ratio and the microscopic
analyze of crystals size. The parameter values resulting from the
research study are in accordance with the legislation in force.
Statistical analysis of experimental data shows the influence of ratio
fructose / glucose and humidity on the honey crystallization.
Key words: crystallization, fructose, invert sugar
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PHYSICO-CHEMICAL AND TEXTURAL

PARAMETERS OF FETA CHEESE-EVOLUTION
DURING STORAGE
Students: Elena SNDULEAC, Anca-Mihaela SIDOR,

Coordinating Professor: Prof. Ph.D.Eng. Gheorghe GUTT
Stefancel Mare University of Suceava, Romania
Abstract:
Feta is a cheese that is part of ripened cheese in brine originating
from areas located in south-eastern Mediterranean area. Cow cheese,
sheep and/or buffalo cheese and cheese with albumin embedding are
also part of this group. The distinctive peculiarity of this type of
cheese is the fact that the product is subjected to the technological
operations of wet or dry salting, which gives not only a special taste,
but also a longer shelf life.
The purpose of this study is to analyze the changes of the main
physico-chemical characteristics: water activity, moisture, color and
textural parameters (hardness, adhesiveness, gumminess, chewiness
cohesiveness, elasticity) of feta cheese during storage.
The physico-chemical characteristics and the textural parameters
were determined for feta cheese kept in refrigerator, at certain time
intervals (1 day, 30 days, 60 days, 90 days and 120 days).
Evaluation of the quality and determination of shelf life is based
mainly on the significant differences between textural and physico-
chemical parameters, and color during storage, under refrigeration
conditions.
Key words: adhesiveness, chewiness, cohesiveness, color, elasticity,

feta cheese, gumminess, hardness, moisture, storage, texture, TPA,
viscosity, water activity.
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PHYSIOLOGICAL AND MORPHOMETRICAL

INDICES IN WILD AND CULTIVATED
TANACETUM VULGARE PLANTS
Gabriel-Ciprian TELIBAN1, Andrei LOBIUC2,3, Marian

BURDUCEA2, Roxana Alexandrina CLINCIU RADU1, Vasilica
ONOFREI1, Silvia Brndua HAMBURD1
1
Ion Ionescu de la Brad University of Agricultural Sciences and
Veterinary Medicine of Iai, 3, Mihail Sadoveanu Alley, Iai, 700490, Iai,
Romania
2
Alexandru Ioan Cuza University of Iasi, Carol I Bd., 11, 700506, Iai,
Romania
3
Stefan cel Mare University of Suceava, Universitatii Street, 13, Suceava,
Romania
Abstract:
In the present paper, some physiological and morphological parameters
were assessed in tansy plants belonging to wild populations as well as to a
tansy ecological, in similar conditions to those in the field.
From a physiological point of view, wild tansy plants displayed higher
amounts of a and b chlorophylls as well as of carotenoid pigments
contents. Photosynthesis and transpiration rates as well as stomatal
conductance (gs) were higher in wild Tanacetum plants compared to
cultivated ones. From a morphometrical point of view, cultivation of tansy
led to increased total fresh mass of plants, of inflorescences and of stems
and leaves, as well as to an increased height of cultivated plants.
Cultivation of tansy thus allows better growth of plants compared to wild
ones, and further analysis of such parameters, along with biochemical
ones, should be conducted to establish optimum conditions for
intercropping of other species with tansy.
Key words: morphological parameters, photosynthesis, physiological

parameters, stomatal conductance, tansy, transpiration rates
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MEBRANE PROCESSES IN SUGAR INDUSTRY
Students: Artem YERSHOV, Oleksii MURATOV

Coordinating Professors:
Ph.D.Yurii ZMIEVSKII, PhD.Valerii MYRONCHUK
Faculty of Machinery and Equipment for Food and Pharmaceutical
Industries,
National University of Food Technologies, Kyiv, Ukraine
Abstract:
Active introduction of membrane processes in food industry is
related to the possibility of finding solutions at molecular level,
saving the native state of valuable components. Baromembrane
processes (micro -, ultra -, nano-filtration, reverse osmosis) are
mostly widespread. In sugar industry these technologies are not used
practically, because of large production volumes and insufficient
amount of scientific research in this area. Therefore, the present
paper studies the process of treatment of extracts from sugar beet
based on ultrafiltration. The aim of the present work was to analyze
continuous and periodic diafiltration of extracts from sugar beet.
According to the obtained data, a periodic diafiltration has the certain
technological advantages related to the higher concentration of
saccharose in the cleared solution (permeate) and it registers fewer
losses of concentrate. However, it is here necessary to expect more
below zero values of the specific productivity of membranes. It is
therefore necessary to conduct a feasibility study of the best method
of division of the prospected solutions, and also to take into account
the further variants of this treatment.
Key words: baromembrane, filtration, mebrane, osmosis, permeate,

sugar.
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INFLUENCE OF THE TECHNOLOGICAL

PARAMETERS ON THE HEAT TRANSFER SURFACE
OF BEER WORT BOILER
Students: Dmytro MERZLYAK, Eduard FEDORENKO

Coordinating Professors: PhD. Serhii UDODOV,
PhD.Lesia MARTSYNKEVYCH
Industries,
Abstract:
The processes taking place in brew houses, especially beer wort
boiling, are one of the main and most energy intensive ones.
Therefore, special attention should be paid to the calculation of
structural elements equipment that provides efficient developing of
these processes. The process of heat transfer from the heat-agent to
the product affects primarily the device material, wall thickness and
shape of the bottom of the device. However, the selection and
calculation of geometrical parameters of the device are some
problems and issues which require in-depth study and specification.
The structural features of the bottoms of brewing devices were
researched. The dependence between technology and design
parameters was analyzed, affecting the wall thickness and heating
surface area of the bottom unit of a steam jacket.
Double-cone bottom is the most efficient design. It provides the
necessary heating area at: r=0.6-0.7R and 1=35-65, 2= 30-
40,increase in volume of wort near the heating area to 8%. Heating
time reduces to 5%, in comparison with conical bottom. The
circulation of the heat flow is more intense and evenly.
Key words: beer, boiling, energy, equipment, heat, wort.
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INTENSIFICATION OF THE PROCESS OF WHEAT

DOUGH KNEADING
Students: Andrii BULKA, Vitalii RACHOK

Coordinating Professor: PhD.Volodymyr TELYCHKUN
Industries, National University of Food Technologies, Kyiv, Ukraine
Abstract:
The process of kneading is an important manufacturing operation,
which influences the further course of the process and the quality of
the finished product on a whole. The introduction of accelerated
technology of dough making requires detail research of kneading
process, the study of effect intensity machining of dough, change of
humidity during the process and the duration of the stages of
kneading, mixing of components, kneading and plasticizing,
according to modern concepts of the theoretical foundations of the
process of wheat dough kneading.
Research was conducted on FARINOGRAPH-AT. A mixture
made from flour, water, salt and yeast was placed in a mixing
chamber. The torque value (throughout the process) and the relevant
process parameters were recorded. The research results allowed
defining the limits stages of kneading, in terms of dependence of the
torque on shaft of the working body, the speed of the working body
and different humidity of dough.
As a result of our investigations, the parameters of wheat dough
kneading depending on the speed of working blade were determined.
The duration of the first and second stage of wheat dough kneading
are determined by the intensity of machining. The duration of the
second stage of formation does not depend on dough humidity and it
has power-law nature. An increase in the rotational speed, higher
than 63 rpm does not affect the duration of dough formation.
Key words: dough, humidity, intensification, kneading, plasticizing,

wheat.
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PRELIMINARY RESULTS REGARDING THE INFLUENCE OF

SOME ECOLOGICAL FOLIAR FERTILIZERS ON
MORPHOMETRIC AND PHYSIOLOGICAL INDICES IN
CULTIVATED MEDICINAL AND AROMATIC SPECIES
Vasilica ONOFREI1, Gabriel-Ciprian TELIBAN1, Marian BURDUCEA2,

Andrei LOBIUC2,3, Maria-Magdalena ZAMFIRACHE2,
Teodor ROBU (coord.) 1
1
"Ion Ionescu de la Brad" University of Agricultural Sciences and
Veterinary Medicine of Iai, Mihail Sadoveanu Str. 3, Iai, 700490, Iai
2
Alexandru Ioan Cuza University of Iasi, Carol I Bd., 11, 700506, Iai
3
Stefan cel Mare" University of Suceava, Universitatii Street, 13, Suceava
Romania
Abstract:
Advancing the knowledge regarding the importance of some traits and
indices of ecological cultivation technologies in enhancing yield and crop
quality may contribute to the successful expansion of medicinal and
aromatic plants cultivated areas. Also, such information may lead to
improved technologies with increased performance. This requisite stems
from the fact that the wild flora is insufficient for providing raw materials,
therefore, the cultivation of medicinal and aromatic plants on increasing
areas is necessary.
The significance of cultivating aromatic and medicinal plants in ecological
settings derives also from the fact that the usage of such species implies
direct contact with humans, through consumption or otherwise. Enhanced
knowledge of herbs and spices and their ecological cropping is required for
a better exploitation of their outstanding properties and which are based on
biologically active substances such as alkaloids, phenolic compounds or
essential oils.
As such, a series of research conducted within UASVM Iasi, Faculty of
Agronomy, focused on the influence of ecological foliar fertilizers (Fylo,
GeolinoPlants&Flowers, Cropmax, Fitokondi) on the morphological
and physiological indices on medicinal and aromatic plants: basil, marigold
and artichoke.
Our results showed the positive effects of ecological foliar fertilizers on the
investigated plant species. Regarding the physiological analyzed indices, the
ecological fertilization did not significantly alter their values, in some cases
leading, however, to an improvement.
Key words: Ocimum basilicum L., Calendula officinalis L., Cynara

scolymus L., Phytotherapy, Ecological foliar fertilization
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SECTION B
MASTER STUDENTS' RESEARCHES
FOOD-AGRI SCIENCE
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TESTING THE DIFFERENT BRANDS OF ENERGY

DRINKS NUTRITIONAL VALUES, WHAT WE
BOUGHT IN HUNGARY
Student: Csaba VARGA,

Coordinating Professor: Ph.D. Nikolett CZIPA
Faculty of Food Safety and Quality Engineering,
University Debrecen, Hungary
Abstract:
Nowadays caffeine drinks are very popular, e.g. coffee, tea, energy drinks.
Many people think that the energy drinks are not healthy. This is the
reason for which we analyzed these drinks.
In this study 13 energy drinks (different package, different taste and
different brand) were analyzed after decarbonization. Different parameters
of these energy drinks (e.g. caffeine content, sugar content, vitamin C
content) were measured and compared to the values of labeling. The total
phenolic content of these energy drinks was also determined, and a
questionnaire was used to assess the consumers habits (as well as
decision-making factors, e.g. brand, package, sugar, vitamin and caffeine
content, alcohol and coffee consumption).
Key words: caffeine, energy drink, phenol content, sugar content,

vitamin C
27
ANALYSIS OF BABY FOOD NUTRITIONAL VALUES
Student: Andrea KNTOR,

Coordinating Professor: Ph.D. Nikolett CZIPA
University Debrecen, Country Hungary
Abstract:
Baby food is a very important type of food. When mothers cannot provide
them with enough breast milk, baby foods may be used since early month.
When babies need other types of food, similar to what children or adult
eat, they can be given baby foods e.g. carrot puree, chicken puree, etc.
We were curious to identify the kind of ingredients that can be found in
these foods. The water content, dry matter content, total phenolic content,
flavonoid content, vitamin C content, microelements (aluminum, iron,
manganese, copper and zinc) and macronutrients (calcium, potassium,
sodium, magnesium, phosphorus and sulphur) content were measured.
Some heavy metals were also measured, e.g. chromium, cadmium and
lead.
In the future we would like to compare baby foods from the market and
some homemade.
Key words: baby food, total phenolic content, vitamin C content,

microelements, macronutrients
28
EFFECT OF BEERS MINERAL CONTENT ON

HUMANS HEALTH
Student: Lornd ALEXA,

Coordinating Professor: Ph.D. Nikolett CZIPA,
Ph.D. Sndorn KINCSES
University of Debrecen, Hungary
Abstract:
Beer is an ancient drink which had been mentioned even in old legends,
and is also extremely popular nowadays. The unbelievably extensive use
of beer in the ancient times is not much known in our society, but there
are actually several studies on the effects of beer on the human body. May
there be a positive side of temperate consumption of alcohol?
Several studies report on the effect of beer on circulation and blood-
pressure, which can easily be related to beers pretty low alcohol content
and proper mineral compound, especially the Na, K, Ca, and Mg
concentration.
In this research I have measured the content of the above-mentioned
minerals to light shine on these effects. Nine different types of beer were
examined, including economy and premium brands, by FES (Flame
Emission Spectrometry) and FAAS (Flame Atomic Absorption
Spectrometry) methods.
As for the results, despite the diversity of different types content, all of
them turned out to be able to lower blood-pressure because of their right
proportion of these minerals.
It appears that beer contains minerals such as Na, K, Ca and Mg in a very
favorable concentration. That is why reasonable consumption of beer can
lead to a slight decrease in blood-pressure. Naturally it is also important to
consider other aspects, e.g. nutrition, alcohol-consumption.
Key words: alcohol, beer, blood-pressure, circulation, minerals,

nutrients
29
ISOLATION AND IDENTIFICATION OF FUNGI FROM

VINE ROOTSTOCK
Student: Andrea TTH

Coordinating Professor: Ph.D. Ezsbet KARAFFA,
Ph.D.CsillaKOVCS
1
Faculty of Institute of Food Science
University of Debrecen, Hungary,
Abstract:
The aim of the research was to study the composition of microflora
of infected plants. We studied 120 scions, taken from Tokaj Wine
Region, and scions showed the grapevine trunk disease symptoms.
The fungal colonies, isolated from the scions, were first studied from
the morphological point of view and later on after further processing
they were examined with molecular markers. Thus, we identified the
genera by morphological characters: colony morphology and
microscopic analysis. The species identification was made by
molecular methods. We used ITS-sequences. The whole genomic
DNA was extracted from pure colonies. The rDNA-region
containing ITS1 and 2 was amplified using ITS4 and ITS5 primers.
Finally amplicons were sequenced and analysed. We determined the
taxonomic classification by blasting and phylogenetic comparisons.
We studied 34 pure cultures isolated from scions. The isolates belong
to 4 genera based on morphologic characters, with the following
proportion: 16 Alternaria sp., 14 Fusarium sp., 3 Epicoccum sp. and
1 Trichoderma sp. The result of the species-level identification,
based on ITS-sequences: 9 isolate of Alterneriaarborescens, 7
Fusarium equiseti, 5 Alternariaalternata, 3 Epicoccumnigrum, 3
Fusarium sporotrichioides, 2 Fusarium acuminatum, 1 Fusarium
graminearum, 1 Fusarium tricinctum, 1 Fusarium verticillioides. It
is obvious that Alternaria and Fusarium are the most frequent
endophytes in the plant scions.
Key words: rootstock, ITS-sequences, phylogenetic tree, grapevine

trunk diseases, morphology, species-level identification, grapevine
scions
30
PREHARVEST TREATMENTS OF SOUR CHERRIES

TO EXTEND SHELF-LIFE
Student: Boglrka BUJKI

Coordinating Professor: Kata MIHLY1, Anik SZOJKA1,
Csilla KOVCS1, Ferenc TAKCS2 and Erzsbet SNDOr1
1
Faculty ofFoood Engineering, University of Debrecen, Hungary,
2
NAIK Fruit Research Institute, jfehrt, Hungary
Abstract:
Sour cherry contains abundantly acids, vitamins, minerals and
antioxidants, and in contrast to the cherries unlimited quantities of
sour cherry can be consumed. Our goal is to develop the foundations
of a storage technology which increases the period of the trade
marketing of the sour cherries. Different plant protection treatments
such as pre-harvest chemical pesticides (Luna sensation, Luna
privilege) and bio-pesticides (Boniprotect, Serenade), and the
effectiveness of radiation after the harvest were examined in
Hungarian sour cherry cultivars: rdibterm, ,,jfehrtifrts
and ,,Petri. For the experiment intact sour cherries were collected
with stem. As controls, the fruit was harvested from trees without
any treatment in the preharvest treatment period. For determination
of yeast and mold counts Dichloran-Rose Bengal-Chloramphenicol
(DRBC) medium was used. For the shelf-life study, the intact sour
cherries were stored separately for two weeks at 20 C. Samples
were taken from the appearing molds for DNA isolation. The
determined yeast and mold count has shown that radioactively
treated samples were the most contaminated ones. Among the
pathogens Alternaria was present in the largest amount. This result
correlated well with the shelf-life study. In the case of
,,jfehrtifrts the most effective treatment proved to be the
Serenade. Radioactively irradiated sour cherry had the shortest shelf
life.
Key words: Alternaria, brown rot, ,,rdibterm, ,,Petri, shelf-life

study, sour cherry, storage technology, ,,jfehrtifrts,
31
IDENTIFICATION OF PATHOGENIC FUNGI FROM

ROTTEN WALNUTS (Juglans regia)
Student: Katalin BELOVECZ

Coordinating Professor:
Ph.D. Erzsbet KARAFFA, Csilla KOVCS
Faculty of Institute of Food Science, University of Debrecen, Hungary
Abstract:
English or Persian walnut (Juglans regia) is rich in valuable oils:
omega-3 essential fatty acids such aslinoleic acid, alpha-linoleic acid
(ALA) and arachidonic acids. Moreover it has a high protein, and
fibre, and relatively high phyto-chemical content with anti-oxidant
activity. We aimed to isolate and identify walnut pathogens from
fruits, and to test their pesticide sensitivity.
Samples from different Hungarian walnut varieties (Milotaibterm,
Milotaiksei, 20 hektros Alsszentivni 117, Milotai 10) were
sampled to isolate pure fungal colonies on Potato-Dextrose Agar
(PDA). DNA was isolated from pure fungal colonies for further PCR
amplification with ITS4 and ITS5 primers. Identification was based
on ITS sequences.
Four days old pure fungal colonies were used to determine the
fungicide sensitivity on fungicide containing plates. We tested 8
fungicides and compared their growth with 1 control for 15 days.
The growth of the fungal colonies was determined on the 9 th and 13th
day, and inhibition of the mycelia growth was calculated.
We identified Phomopsis sp., Fusarium sp. and Botryosphaeria
sp.from the infected walnuts.
The Folicur Solo and the Manzate 75 DF were the most effective
fungicides, as compared with the other fungicides tested.
Key words: ITS, inhibition of mycelial growth, Juglansregia, fungicide,

plant pathogen, PCR
32
EXTRACTION AND ANALYSIS OF FATTY ACIDS

RESPONSIBLE FOR FLAVOR AND OFF-FLAVOUR
FROM WOOD PELLETS
Student: Robert APJOK ,
Co-author: Mag. Ph.D., Barbara PLLINGER-ZIERLER
Institute of Analytical Chemistry and Food Chemistry, Food Chemistry and
Sensory Science Department, Graz University of Technology, Austria
Coordinating Professor: Prof. Ph.D. Eng. Anca Mihaly-COZMUA
Faculty of Science, Chemistry-Biology Department, Technical University of
Cluj Napoca, North University Center of Baia Mare, Romania
Abstract:
Biomass pellets are generated by compressing residual sawdust from the
wood production industry at high temperature and pressure through the
holes of a steel die to form cylindrical pellets. Besides the beneficial
characteristics for the heat production, the customer also expects an
inherent wood pellet flavor of the product. If irinous or pungent flavors
are present, the customer will experience atypical off-flavors, leading to
complaints and lower the customer acceptance., and the other one in
university, were tested after two weeks of storage in glass jars and plastic
buckets. In view of identifying odor-active components in wood pellets,
the gas chromatography instrumental method was used to identify
especially linoleic and linolenic unsaturated fatty acids, these acids being
precursors for aldehydes like pentanal and hexanal. The pellets samples
provided by a company from pellets industry from Austria were treated
with different concentrations of Ca(OH)2, and the other samples made in
university were treated with different substances like milk of lime, chalk,
liquid acetylsalicylic acid, powder acetylsalicylic acid, hop and grape seed,
in order to reduce the amount of unsaturated fatty acids.
The use of Ca(OH)2, and other substances in different concentrations in
order to reduce the amount of fatty acids led to lower concentration of
these unsaturated fatty acids.
Key words: aldehydes, eco-friendly, fatty acids, gas chromatography,

hexanal, off-flavors, wood pellets
33
CHEMICAL COMPOSTION AND ANTIOXIDANT

ACTIVITY OF SOME PLANT ESSENTIAL OILS
Maria Ioana MORAR, Mdlina Gianina MENTEA

Scientific Coordinators:
Prof. Ph.D. Cristina Anamaria SEMENIUC,
Prof. Ph.D Sonia SOCACI,
Assoc. Prof. Ph.D. Ancua Mihaela ROTAR
Faculty of Food Science and Technology
University of Agricultural Sciences and Veterinary Medicine
Cluj-Napoca, Romania
Abstract:
The aim of this study was to investigate the volatile compound

profiles of some essential oils extracted from plants belonging to two
species of Apiaceae and two of Lamiaceae.
The plant material (dried leaves) was commercially purchased. The
extraction of essential oils was made by hydro-distillation using a
Clevenger apparatus.
The analysis of volatile compounds was performed by the ITEX/GC-
MS technique and these ones were identified by comparing their
mass spectra with those in the NIST27 and NIST147 libraries.
The identified compounds were classified as monoterpene
hydrocarbons, oxygenated monoterpenes, sesquiterpenes
hydrocarbons, and others.
Key words: plants, essential oils, hydro-distillation, ITEX/GC-MS,

volatile compounds.
34
USE OF ALIUM URSINUM IN CHESSE PRODUCTION
Students: Antonela GAVRU

Coordinating Professor: Prof. Ph. Adrian TIMAR
University Of Oradea, Romania.
Abstract:
Romanian "TELEMEA" cheese is one of the most popular and
valuable diary product in Romanian diary market. The product is
similar with Greek "FETA" cheese. The bear garlic is well known
because of strong bioactive properties and nutritional value.
Aim:The objective of this study is to find if the addition of bear
garlic leafs improve the properties of "TELEMEA" cheese.
Materials and Methods: "TELEMEA" cheese was selected from
the available products from the market.
There were set up 2 experiences that allow us to compare if the
addition of bear garlic leafs lead to benefits during maturation of
"TELEMEA" cheese.
The quality assessment was conducted regarding organoleptical and
physical - chemical parameters done by methods according with
Romanian standards STAS 1981-80.
Results: Our results show that the combined use of whey and bear
garlic leafs improve significant the "TELEMEA" chess. In this way
the most impressive was the improving of the texture and the
appearance. There was important improvement regarding the protein
content and also the production yield. Regarding control -
"TELEMEA" cheese maturation in brine.
Conclusion: In the present research work, we demonstrated that the
use of whey and bear garlic leafs improve very significant the
maturation process of "TELEMEA" cheese.
Key words: bear garlic, brine, "TELEMEA" chesse, organoleptic

properties ,physic and chemical parameters
35
STUDENT COUNCIL OF THE FACULTY OF

MECHANICAL ENGINEERING OF PACKAGING
TECHNOLOGIES
Student: Andrii LYSTOPAD

Coordinating Professor: Prof.PhD.Sergii BLAZHENKO
Faculty of Engineering Mechanics and Packaging Equipment.
National University of Food Technologies, Ukraine, Kyiv
Abstract:
Student Government in NUFT is an independent social activity of
students, which aims to provide students with performance of their duties,
protection of their rights, the creation of appropriate conditions for
education, recreation, accommodation in dormitories, attracting students
for the challenges of opening instincts and abilities in young people,
forming their organizational skills and educational work in the workplace.
The structure of the Student Council consists of different sectors. The
governing body - is the head of the student council, one of the most active
sending mass cultural activities.
On the base of our faculty, students can take part in dance and theater
groups, learn to play musical instruments, sports, and volunteering,
scientific work, learn how to be leader.
Active work is the first course. Curators are engaged in a variety of tours,
exhibitions, conferences. The Students Council organizes entertainment
for closer acquaintance with the first course.
Very serious preparation is conducted with students on various
Olympiads and competitions in disciplines. Thanks to the joint work of
the student council and teachers, our students took prizes in national
competitions, present their work at conferences, and have the opportunity
to show their development in various exhibitions.
Key words: council, education, government, leaders, NUFT, student.
36
IMPROVEMENT OF A PROCESS OF TABLET

COMPONENTS MIXING
Student: Andrii LYSTOPAD

Coordinating Professor: Prof.Ph.D.Olena CHEPELIUK
Industries,
Abstract:
The aim of mixing process of tablet mixture components is to obtain
a homogeneous mass with uniformly distributed components. It
affects the quality of drugs. An emergent task is the definition of
rational operating modes of appropriate equipment that can provide
the required products characteristics and minimum energy
consumption. This study analyzes the process of mixing in the mixer
with two Z-shaped mixing devices. In the modeling of mixing
process which was performed by a licensed software system Flow
Vision, the rotational speed of mixer device was considered as a
controlled factor.
When the frequency of rotation increases the uniform distribution of
components in the volume of mixer is faster. In particular, at the
frequency of rotation over 53 rpm, the necessary degree of
homogeneity is achieved within 14 minutes from the beginning.
However, the increase in the frequency of rotation leads to increase
in power consumption, and hence to the rise of production cost. The
optimum rotor speed - 46 rpm was defined from the analysis of the
influence of factor on the equipment productivity and general
working expenses. Thus, the sustainable value of concentration of
bulk components achieved is observed for 19 - 20 minutes. Energy
dissipation in the mixer does not lead to significant heating of the
mixture components.
So, the design of the mixer engine is advisable to change the
frequency of rotation at 46 rpm.
Key words: energy, equipment, homogeneous, mixing, quality, tablet.
37
IMPROVING OF HEAT UTILIZATION IN THE BREAD

BAKING PROCESS
Student: Dmytro YATSENKO

Coordinating Professors: PhD. Volodymyr TELYCHKUN,
Ph.D.Mykola DESYK
Industries,
Abstract:
A thermal balance of modern bakery ovens was analyzed, and it is
determined that about 15% of the total furnace heat costs for warming of
dough pieces is used usefully. The main heat losses in a stove unit, except
for flue gas losses, are the losses of heat at moistening with steam baking
chamber (30%) and oven loss (10%) and the loss with the ventilation air
via the mounting mouth of the furnace (12%).
Effectiveness of the use of heat for baking bread is evaluated by
conditional technological efficiency. However, as this ratio analysis
cannot be an objective assessment of the efficiency of the heating unit, as
both components ratio is variable and depends on the assortment of baked
goods. We have presented the theory of heat consumed by the baking heat
of the loss of bread with an oven loss, and as the quantity which
characterizes the efficiency of the furnace to take the coefficient of
effective use of the heat.
It results from our analysis of the installation scheme that the heat vapor
leaves through the mouth of landing together with the ventilation air
through his recovery and returns as a steam for humidification in
thebaking chamber.
The wetting zone was reconstructed. It allows the recycling of waste
steam from the wetting zone and minimizes the loss of steam and heat
into the surrounding space.
Key words: baking, bread, heat, recycling, stove, utilization.
38
RESEARCH REGARDING THE CHARACTERIZATION

OF THE PHYSICAL AND CHEMICAL PROPERTIES
OF SOME HONEY FROM DOROHOI AREA
Student: Roxana Gabriela GIREAD,

Coordinating Professor: Prof. PhD. Eng. Mircea OROIAN
Abstract:
The aim of this research is to evaluate the physical and chemical
properties of some honey types from Dorohoi area. The physical
parameters, such as pH, free acidity, moisture, electrical conductivity and
the colour of some honey types were determined. The Harmonised
methods of the international Honey commission were used for achieving
the physicochemical parameters of the five honey types: Robinia
Pseudoacacia honey, Tillia Europaea honey, Helianthus annuus honey,
Brassica napus honey and polyfloral honey. The results regarding the pH
of the analyzed honey types suggest that the obtained values did not
comply with the freshness condition; the value listed in the Honey
Standard being surpassed (4.5). In the case of the free acidity, the highest
value was registered on the sunflower honey (Helianthus annuus), 20.1
meq acid/kg. The moisture content of the analyzed types of honey did not
exceeded the standard value of 20 g water/100g honey. The highest result
for the electrical conductivity was registered by the Europaea honey,
581,3S/cm, and the lowest result eas registered by the Robinia
Pseudoacacia honey, 304,6 S/cm. The CIEL*a*b* method was used for
the color analysis of honey and the following parameters were
determined: hue angle, chromaticity, white index and yellow index.
Key words: color, electrical conductivity, free acidity, honey,

moisture, pH, physical and chemical characterization.
39
OPTIMIZATION OF TECHNOLOGICAL
PARAMETERS FOR HAWTHORN JELLY
PRODUCTION
Student: Mdlina IUGA

Coordinating Professor: Assoc. Prof. PhD.Eng. Silvia MIRONEASA
Abstract:
Hawthorn plant, a member of Rosaceae family, is used mostly for food
and medical purpose. The jelly is a good method to conserve this fruit
especially because it contains pectin enough to obtain the gelled structure.
Hawthorn berries have numerous pharmacological properties due to their
rich content in flavonoids and proanthocyanidins.
The aim of this study was to analyze the quality of hawthorn jelly
samples made by means of different technological parameters. In this
purpose, the General Factorial Designs from Design Expert software was
used. Temperature and time were the factors used in the experimental
design whereas texture, color and sensory analysis parameters were the
responses. Different samples of jelly were made, each one at different
juice extraction temperature and boiling time. Hawthorn jelly was
examined from the textural, chromatic and sensorial point of view. A
texture analyzer and an Ocean Optics spectrometer were used to
investigate the textural and chromatic characteristics of jelly samples. For
the sensory analysis, the preferential test by nine hedonic scales was used.
By applying the design of experiment and optimizing process with a
desirability function for multiple response optimization, extraction
temperature of 70C and short boiling time of 15 min were the values to
obtain a jelly with best textural parameters, chromatic profile and
sensorial characteristics. Good correlations were found between some
textural parameters and sensory characteristics as well as between color
sensory characteristics and color parameters lightness and blueness of
jelly samples. In conclusion, the processing conditions of hawthorn
berries have a great influence on the quality characteristics of the finished
product.
Key words: color, General Factorial Design, hawthorn, jelly, sensory
characteristics, texture.
40
STUDY ON THE QUALITY OF BANANA PEEL

VINEGAR
Student: Angela-Ioana TCACI,

Lecturer PhD. Eng. Ancua Elena PRISACARU,
Assist. PhD. Laura-Carmen APOSTOL
Abstract:
Vinegar is the product obtained through double fermentation,
alcoholic and acetic fermentation of liquids or other substances of
agricultural origin. Various researchers have carried out
investigations on vinegar production from various raw materials such
as fruits, fruit peels, and many other agricultural materials. The
contemporary era is characterized by a very fast rhythm of
modernization and improvement of society, changes that manifest at
all levels. It pays special attention to the role of the diversification of
production and renewal of its food products as a means of correlating
the requirements of consumers, manufacturers and trade
organizations to achieve the highest possible social effect. The
present study summarizes the research carried out on vinegar
production from banana peels. In order to characterize the quality of
banana peel vinegar a series of analyses have been made: total
acidity, pH, antioxidant capacity by DPPH, Folin-Ciocalteau index
and Frap. Total acidity was determined by neutralizing samples with
0.1N NaOH. pH was estimated using pH meter. Vinegar density was
obtained using the ratio between weight and volume.
Key words: banana peel, vinegar, physico-chemical properties
41
USE OF REODYNAMICAL THEORY TO DETERMINE

PARAMETERS OF VISCOUS-ELASTIC SYSTEM
DEFORMATION
Students: Vitalii MALYK, Oleksandr GUTS,

Coordinating Professors: PhD. Viktor GOOTS,
Ph.D. Oleksii GUBENIA
Abstract:
The aim of this research is to determine deforming the deforming
force of viscous-elastic elements by working branch of technological
equipment. This task is done by methods of mathematical modeling
basing on second order differential equation of a moving. Different
types of driving mechanism movements were considered in terms of
the sample of cams. Bodies with different rheological properties
during deformation were considered.
Mathematical models which obtained on the basis of differential
equalizations of the second order allow defining of movement, rate
of movement, work and power of load movement depending on
duration, character of change of motive force, angle of slope and
properties of surface. Power descriptions of movement are certain as
dependences on the character and time of action of motive force. It
allows expecting them at any stage of motion. The modelling results
enable the choice of a movement mechanism, providing such modes
of motion that the load will not be damaged, and the process will
take place with the minimum charges of energy.
Key words: design, energy, equipment, packing, reodynamic,

transporting.
42
ANALYTICAL EVALUATION OF PACKAGING

MACHINE SYSTEMS ACCORDING TO THE BASIC
CRITERIA
Students: Andrii MASLIANKO, Andrii PAVLIUK

Coordinating Professors: Ph.D.Oleksandr GAVVA,
Ph.D.Liudmyla KRIVOPLYAS-VOLODINA
Abstract:
Among the important tasks in improving the operation of packing
equipment for the technical condition is to improve the system of
collection, processing and analysis of information about the technical
condition and reliability of technical systems. Time detection of
points of origin of the degradation processes that determine the
timing of the transition in the limit State, tailor-made for every type
of functional modules of the technological line, is to control the level
of reliability engineering on the stage of its layout and operation.
Effectiveness of the equipment developed system of KPI (Key
Performance Indicators) was analyzed. But before starting them it is
necessary to agree on terminology. As already mentioned, the OEE is
an approach to monitor the work of equipment. At the same time
very often under the OEE, it is understood as its own coefficient,
which characterizes the work of the equipment. To avoid confusion
in the future OEE will be used, when talking about approach, and the
"criterion of the OEE in the second case.
The obtained processing results of the values of parameters of
reliability during operation, as a rule, are compared with the
corresponding values of the indicators for previous periods. This
approach allows carrying out a quality assessment of the level of
reliability in relation to previous periods. Statistics of failure and
faults are received in the unstable conditions of supervision, which
greatly affects the accuracy and reliability of the evaluation.
Keywords: criteria, diagnostic, equipment, KPI, OEE, packaging,

synthesis.
43
44
SECTION C
UNDERGRADUATE STUDENTS'
RESEARCHES
FOOD-AGRI SCIENCE
45
46
DETERMINATION OF IRON CONTENT

IN WHITE WINE CHARDONNAY
Student: Mariia LYSIAK, Iryna VERENKO

Associate Professor Ph.D. A.V. SACHKO
Institute of Biology, Chemistry and Bioresource,
Chernivtsi National University, Ukraine
Abstract:
This work dealt with determination of iron content in some samples
of white Chardonnay wine taken from the same reasonable price
category. It is known that excessive content of iron ions has negative
influence on the fermentation processes. Therefore, it is important to
determine the content of this species and, if necessary, remove
excessive iron. According to the Ukrainian standards the content of
iron in white wines should be ranged between 310 mg/l.
Two different methods: atomic-absorption spectroscopy and
photometrical analysis were employed in this work. Actually, we
used a classic modification of the latter method, known as "blue
clarification", which is based on the interaction of the ferric-
containing salts with the ferrocyanide ion [Fe(CN)6]4 resulting in
formation of the intensively colored pigment Prussian blue. It is
necessary for both methods to oxidize Fe (II) to Fe (III). All the
results obtained in this work showed a good correlation.
It was found that iron content in the majority of the samples was
lower than the limit and did not exceed 2.3 mg/l. Such essential
deviation from the standard, in our opinion, can be resulted from
different factors, such as: technological process errors, low quality of
the raw materials or possible product falsification. Further
investigations will be aimed on deeper clarification of this issue.
Key words: atom absorption spectroscopy, blue clarification

method, falsification, iron, wine, standardization.
47
THE PHOTOCATALYTIC FEATURES OF THE

SYSTEMS BASED ON TIO2 WITH THE DERIVATIVE
OF 3-HYDROXY CHROMONE DYE
Student: Mariana LUTSIV

Coordinating Professor: Associate Prof. Ph.D.,
I.V. KONDRATYEVA
Institute of Biology, Chemistry and Bioresources
Department of Chemical Analysis, Food Assessment and Safety,
Yuriy Fedkovych Chernivtsi National University, Ukraine
Abstract:
Considering the alarming level of pollution of the hydrosphere, more
and more alternative pathways are being investigated in order to
eliminate organic pollutants from the environment. TiO2 is a
promising material in the photocatalytic pathway of pollutant-
removal since it is non-toxic, relatively inexpensive and so on.
However, like everything in balanced nature, it has also its own
shortcomings, which decreases its efficiency. Wide band-gap energy
of native TiO2, which only allows absorption of the UV part of the
solar spectrum, is the most serious problem of this material.
This work reports results of the investigation of TiO2 sensitization by
dye-sensitizer in order to design the photocatalytic (PC) systems on
this basis. The flavonoid type dye - derivative of 3-hydroxychromone
was used as a sensitizer. A spectral research has been conducted and
the results proved that the intensity of interaction increased and a
small absorption shift within the visible region was registered after
adding some small amount of q-TiO2 to the ethanol solution of the
dye. The PC activity, the most important property of the TiO 2
nanoparticles, was determined on the reaction of photoreduction of
methylene blue (MB). The results allowed us to outline the scheme
of PC processes during MB reduction and caused by the light
absorbed by the dye-sensitizer.
Key words: dye-sensitizer,flavonoids, photocatalytic system,

photocatalytic activity, sensitization, semiconductor.
48
ASSESSMENT AND QUALITY CONTROL FOR SOME

YOGURT PRODUCTS
Student: Karyna KUCHURIAN

Coordinating Professor: Associate Prof. Ph.D.,
I.V. KONDRATYEVA
Institute of Biology, Chemistry and Bioresources
Department of Chemical Analysis, Food Assessment and Safety
Abstract:
The quality of yogurt is governed by a number of factors. In fact,
inferior milk quality, microbiological aspects, sanitary conditions
and some other factors can shorten the products shelf life. Non-
hygienic conditions (open packs, higher contamination) also
deteriorate the quality of yogurt. In contrast, there is an increasing
customers demand for taste, quality, stability and long shelf life of
yogurt. Hence, the research on the yogurt quality assessment is the
basic need to arise consumers awareness. For this purpose the
quality of some yogurt samples made by national producers were
assessed.
The organoleptic analysis of the yogurt samples proved that the
appearance, colour and taste of the samples corresponded to the
normative requirements. The consistence assessment showed that the
sample 3 was excessively liquid whereas the sample 2 was
slightly gassing which is undesirable. The titratable acidity of all
studied samples ranged from 90 T to 110 T which did not exceed
the normative requirements (80 140 T). The presence of nitrates in
the sample 3 was identified by the semi-quantitative method of
analysis, fact which stands for evidence of the product falsification.
It can be concluded that the quality of the evaluated yogurt
samples, except the sample 3, is satisfactory as proved by their
organoleptic and physico-chemical parameters.
Key words: assessment, organoleptic, physico-chemical

analyses, quality, shelf life, titratable acidity, yogurt.
49
SENSITIZING OF TiO2 BY THE ZWITTER-IONIC

DYEIN A PHOTO CATALYTIC REDUCTION OF
METHYLENE BLUE
Student: Tetiana KIRISH

Coordinating Professor: Prof. Ph.D., Sc. I.M. KOBASA,
Department of Chemical Analysis, Food Assessment and Safety
Abstract:
Photo catalytic processes involving titania are very promising in the
context of photovoltaic, some chemical synthesis technologies and
the detoxification solutions for environment protection. The hetero
structures (HS) based on titania and a polymethine dye can be used
to widen light sensitivity range of photocatalytic systems. A close
contact between the sensitizer and the photo catalyst eliminates the
kinetic complications, inner light filtration effect and ensures better
performance.
A novel HS was synthesized from the Degussas TiO2T-805 anatase
THO and the zwitter-ionic dye-sensitizer 3-oxo-4((1,3,3-trimethyl-
3P-indole-1um-2-il)-2-((1,2,2-trimethyl-indoline-2-iliden)methyl)
cyclobut-1-enol.
H3C
CH3 O H3C CH3
+
N _ N
CH3 O
CH3
The influence of the dye structure on its spectral and electrochemical
properties was established. The oxidation and reduction potentials
were determined by cyclic voltammetry, and the HOMO and LUMO
energy levels were calculated.
This type of HS can be used in water photolysis, iodide ion oxidation
and photo-destruction of some organic pollutants.
Key words: sensitization, hetero structures, titaniumdioxide, zwitter-

ionic dye, photo catalytic activity.
50
IMPROVEMENT OF BREAD BAKING PROCESS FOR

CONDITION OF A PORTABLE MOBILE BAKERY
Students: Andrii BULKA, Andrii BOBROV

Coordinating Professors: Ph.D.Volodymyr TELYCHKUN,
Ph.D.Yuliia TELYCHKUN
Industries,
Abstract:
Portable mobile bakery is a solution to the problem of supplying bakery
products to militaries and civilians in emergencies, and the cases when
local means are insufficient and sometimes are impossible for human life
provision.
We propose a portable mobile bakery which sets in a trailer truck and
consists of a baking oven, mixing-fermentation-forming unit, storage for
flour, water and other product and device for their preparation.
It is planned to improve the process of bread making using intensive way
of mixing and extrusion forming method. The dough ferments at pressure
hermetic containers 20-40 min. Then fermented dough extrudes to the
backing conveyor and the volume of dough increases immediately. This
way allows reducing the duration and fermentation. Thus we reduce the
amount of equipment and energy consumption.
Also we use intensive kneading of dough. There are special cam kneading
device. It allows getting high quality of dough.
We conduct a research on the processes and determined their rational
conditions: rotational speed of mixing device and pressure of dough
fermentation and extrusion.
Key words: bakery, bread, extruding, fermentation, kneading,

portable.
51
JELLY ENRICHED WITH ANTIMYCOTIC

BIOACTIVE PRINCIPLES FROM PLANTS
Student: Ioana OPREA,

Coordinating Professor: PhD. Cristina COMAN,
Ph.D. Oana Lelia POP, PhD.Sonia Ancua SOCACI
Faculty of Food Science and Technology,
Abstract:
This study attempts to develop a functional food product with anesthesic
and antimycotic properties. The main purpose was to extract the bioactive
principles from four plants (Syzygiumaromaticum, Cinnamonumverum,
Salvia officinalis and Quercusinfectoria) and determine their antimycotic
activity on Candida albicans species. Based on the study results, the
bioactive principles extracted from Syzygiumaromaticum,
Cinnamonumverum and Quercus Infectoria were incorporated in a jelly
matrix in order to obtain functional food supplements able to ensure
antimycotic and anesthesic effects on human organism. The aim of the
study is to reduce the consumption of synthetical compounds, found in
pharmaceutical treatments and replace them by bioactive natural
compounds. These natural compounds should be consumed as functional
food products able to generate a therapeutical effect.
Key words: functional food, functional jelly, antimycotic, anesthesic,

essential oils, Candida Albicans
52
IMPROVEMENT OF BIOAVAILABILITY OF
CAROTENOIDS AND CHLOROPHYLLS FROM ALFALFA
BY INCORPORATION IN A RAW VEGAN CHOCOLATE
Student: Raluca Maria IPLEA,

PhD. Oana Lelia POP and PhD. Loredana Florina LEOPOLD,
Faculty of Food Science and Technology, University of Agricultural Science
and Veterinary Medicine Cluj-Napoca, Romania
Abstract:
On an almost saturated sweets market, the Alfalfa functional
chocolate associates the concept of sweets with a healthy lifestyle.
Alfalfa is considered a super-food because of the high content in
natural compounds with potential health benefits like chlorophylls,
carotenoids, vitamins, enzymes, phytoestrogens, and bioflavonoids.
Therefore, alfalfa acts like a detoxification agent while carotenoids
provide it with great anti-oxidation properties.
The aim of the present work was to characterise the alfalfa powder
and to investigate the possibility of incorporation of a carotenoid and
chlorophyll rich source (alfalfa powder) in an innovative food matrix
- a raw vegan chocolate. The total chlorophylls and carotenoids
content in alfalfa was determined using UV-VIS spectroscopy,
whereas each pigment was determined by liquid chromatographic
methods, like Solid Phase Extraction (SPE) and High Performance
Liquid Chromatography (HPLC). The total antioxidant capacity was
determined by using the DPPH and ABTS radical scavenging
capacity methods. Also the total phenolic content was determined by
Folin-Ciocalteu procedure. The HPLC results proved the presence of
valuable compounds such as chlorophylls and carotenoids quantified
of 100 g powder (11.63 mg chlorophill, 4.95 mg chlorophiland
300 mg carotene).
In the present research work, we demonstrated that raw vegan
chocolate represents an excellent food matrix for incorporation of
alfalfa powder.
Key words: Alfalfa, antioxidant activity, bioavailability, carotenoids,

chlorophylls, raw vegan chocolate
53
ICE CREAM WITH GRAVIOLA AS FOOD MATRIX

FOR SYMBIOTIC CAPSULES
Student: Andreea-Diana KEREZSI,

Coordinating Professor: PhD. Oana Lelia POP,
PhD. Dan Cristian VODNAR
Faculty of Food Science and Technology, University of Agricultural Science
and Veterinary Medicine Cluj-Napoca, Romania
Abstract:
This paper highlights the viability of encapsulated probiotics in
symbiosis incorporated in graviola ice cream for 3 months. Ice cream
is usually made from milk or cream, and fruit or flavors are often
added. Graviola (guanabana or soursop) is original from the South
America, has a sour-sweet taste, white pulp and anti-tumoral
proprieties. Probiotics (Lactobacillus, Bifidobacterium, or
Saccharomyces) are microorganisms which provide health benefits
when ingested in adequate intakes. Nowadays, a limited number of
probiotic containing products can be found. Our ice cream contains
encapsulated Lactobacillus rhamnosus in alginate matrix. This
encapsulation provides protection and high viability to L. rhamnosus
for long storage. To increase the viability of probiotic cells, they
were encapsulated in symbiosis with different fruits (blueberry,
buckthorn) and vegetable extract (tomatoes and spinach).
Anthocyanins, carotene, chlorophylls and lycopene give nice
color to the product and influence positively the viability of probiotic
cells during the storage period.
Key words: capsules, fruit and vegetable extracts, graviola,

prebiotics, probiotics, liquid nitrogen
54
IN VITRO ANTIBACTERIAL ACTIVITY OF SOME

ESSENTIAL OILS EXTRACTED FROM HERBS
Students: Mdlina Gianina MENTEA, Maria Ioana MORAR

Coordinating Professors: Assoc. Prof. Ph.D. Cristina Anamaria
SEMENIUC, Assist.Prof. Ph.D. Carmen Rodica POP,
Assoc. Prof. Ph.D. Ancua Mihaela ROTAR
Faculty of Food Science and Technology
Abstract:
The aim of this study was to highlight the potential use of essential
oils extracted from plants as natural food preservatives. In this light,
the antibacterial properties of two species of Lamiaceae and two of
Apiaceae against some Gram-positive and Gram-negative bacteria
were studied. Four essential oils were evaluated for their antibacterial
activities individually and then in combination. The inhibitory effects
ranged from strong to no inhibition. Some combinations have
displayed antagonistic effects against all bacteria and some just on a
few bacteria. All other results were interpreted as indifferent effects.
Key words: Apiaceae, essential oils, Gram-positive bacteria, Gram-

negative bacteria, herbs, Lamiaceae
55
CONTRIBUTIONS TO THE KNOWLEDGE OF

SENSORY AND PHYSICO - CHEMICAL QUALITY
FEATURES OF SUCUCK PRODUCT
Students: Oana Andreea NASTAC, Laura Ctlina MANEA,
Alexandra Ioana COSTIN
Coordinating Professors: Lecturer Ph.D.Gabriel HOHA,
Assist. Prof. Ph.D.Ctlin Emilian NISTOR
Faculty of Animal Sciences, University of Agricultural Sciences and
Veterinary Medicine Iai, Romania
Abstract:
Sucuck is a traditional product from Turkey, manufactured in the
past, also in Romania, especially in the south-eastern area of the
country, being a confection based on a gel of starch and sugar with a
string of walnut halves.
In the current paper sensory profile, moisture fat, protein, total sugar,
pH, ash and content of sucuck assortments from the Romanian
market were compared. Sucuck samples from Turkey were
purchased from a store localized in Iasi County.
The research revealed that the moisture content ranged between
15.54 and 15.84%, pH was between 4.67 and 4.75, total sugars were
within 61.70-61.99% limits, total fat content between 15.58 -
15.97%, proteins ranking between 3.56 - 3.88%, and ash between
1.50 1.85%.
The research done on the quality of sucuck commercialized in our
country showed that this product is not sufficiently well known in
Romania, although it is an easy to make product also in the domestic
system. We recommend the consumption of this product due to its
multiple sensory and physico-chemical features.
Key words: physico-chemical composition, sucuck, sensory, features
56
CONSUMER PERCEPTION AND ATTITUDE

TOWARDS THE CONSUMPTION OF MILK AND
DAIRY PRODUCTS IN BIHOR COUNTY
Student: Mdlin George FRCU,

Coordinating Professor: Ph.D. Anamaria MORNA
University of Oradea, Romania.
Abstract:
The aim of this research is to analyze consumers perception and
attitudes towards the consumption of milk and dairy products in
Bihor County.
For this study a survey of 400 consumers living in Bihor County was
conducted. Quantitative approach was chosen, using the
questionnaire, based on which both open and closed questions were
used.
After having collected the information obtained from the survey, we
highlight the fact that most respondents are female, with 58%, as
compared to males, who registered a 42%.
In terms of frequency of the consumption of milk and dairy products,
fresh milk is consumed on average five times a week, breakfast being
an opportunity consumption, and most often at home.
Of all the respondents, 8 out of 9 Romanians consume cheese or
milk.
Key words: consumer, consumption, dairy products, milk,

perception, respondents.
57
SCREENING OF THE MICROBIOLOGICAL

CONTAMINATION OF SOME FERMENTED DAIRY
PRODUCTS
Student: Bernadette SALAMON,

Coordinating Professor: Ph.D. va GYRGY
Faculty of Economics, Socio-Human Sciences and Engineering,
Sapientia Hungarian University of Transylvania,
Miercurea Ciuc, Romania
Abstract:
The composition and the manufacturing technology of the dairy
products are highly diversified. The majority of the products are
made using starter cultures containing lactic acid bacteria, but also
other microorganisms could have role in the ripening process. During
the dairy products manufacturing a large number of microbiological
problems may occur which could be related to the quality of raw
materials, to the technology used or to the hygienic conditions. In our
research study 13 cheese samples were analyzed. The occurrence of
the following pathogenic microorganisms was monitored:
Escherichia coli, Shigella sp., Campylobacter jejuni, Yersinia
enterocolitica, Listeria monocytogenes, Bacillus cereus, Clostridium
botulinum, C. perfringens, Pseudomonas aeruginosa, Candida
albicans and mycotoxin producing fungi as well. We used selective
agar to grow the different strains, after that we isolated them on the
basis of their colony morphology. The identification of the different
species was made by 16S rDNA sequence analysis. The survivability
of the pathogenic as well as of the spoilage strains were tested at
different temperatures and pH, by exposing them to acid media and
simulating stomach conditions. The results show that the majority of
the cheese samples were highly contaminated, even pathogenic
microbes were found in the samples. The result of the survivability
analyses can be used to improve the quality of the manufactured
dairy products from microbiological perspective.
Key words: cheese, dairy, microbiological contamination,

allochthonous bacteria, microorganism, survivability
58
STUDIES ON THE INFLUENCE OF MUSTARD SEED

AND FLAXSEED FLOUR ADDITION ON BREAD
QUALITY
Student: Ana CIMPOI

Coordinating professor:
Assoc. Prof. Ph.D.Eng. Georgiana G. CODIN
Abstract:
Wheat flour for baking bread is unique due to its capacity to form gluten
during mixing but it does not contain proteins of high quality from the
nutritional point of view. Mustard seed flour contains high amount of
lysine, an amino acid limited in wheat flour, which allows the
improvement of bread quality. Mustard protein is of higher quality than
that from pea and soybean and similar to casein. Also flaxseed is a good
source of high quality proteins, lignans, and alpha-linolenic acid and
dietary fibers being considered a functional ingredient. The D-optimal
designs in mixture experiments were used to obtain the best bread
technological characteristics from the point of view of loaf volume,
porosity and elasticity. Also, the bread sensory characteristics:overall
acceptability, appearance, color, flavor, texture, taste, smell, by using
a preference method with 9 point hedonic scale, were investigated.
The bread crumb was analyzed by using a MoticSMZ140 stereo
microscope. Nine samples of bread were baked with different
combinations of brown flaxseed and mustard seed flour in wheat flour of
650 type. Multiple responseoptimizations revealed that the addition of
mustard seed flour (4.03%) and brown flaxseed flour (4.74%) to the
wheat flour (91.23%) improved the bread quality in terms of crumb
structure, technological and sensorial characteristics.
Key words: brown flaxseeds, mixture design approach, mustard seeds,

optimization, wheat flour.
59
STUDIES ON THE INFLUENCE OF PUMPKIN SEED

FLOUR AND GOLDEN FLAXSEED FLOUR ADDITION
ON BREAD QUALITY
Student: Denisa ATUDOREI
Coordinating professors:
Assoc. Prof. PhD.Eng. Georgiana G. CODIN
Assoc. Prof. PhD. Eng.Silvia MIRONEASA
Abstract:
The aim of this research was to investigate the effect of pumpkin seed and
golden flaxseed flour addition in different combinations to wheat flour in
order to improve bread quality. A 650 wheat flour type was replaced by
pumpkin seed flour and golden flaxseed flour in various proportions to 2.0,
5.0 and 7.5 %. Pumpkin seeds are more nutritious than cereals due to their
high protein content, oil, dietary fibers and minerals, especially
phosphorus, magnesium and potassium. In addition, they have a uniquely
flavored nutty taste. Flaxseeds contain carbohydrates, cellulose, protein,
potassium and magnesium salts, oil, mucilage and other nutrients that are
beneficial for the human body. In this research, we studied the influence
of the pumpkin seed and golden flaxseed flour on the bread technological,
crumb microstructure and sensorial characteristics. As technological
characteristics we analyzed loaf volume, porosity and elasticity. The
sensory characteristics: overall acceptability, appearance, color, flavor,
texture, taste, smell were investigated by using a preference method
with 9 point hedonic scale. In order to obtain the best formulation, D-
optimal designs of the mixture experimental design with multiple
responses optimization approach was applied. Contour plots and
regression equations were obtained for the dependent variables,
technological and sensorial characteristics as function of independent
variables, pumpkin seed and golden flaxseed flour at different substitution
levels in wheat flour. The results of optimization process revealed that
pumpkin seed flour (4.20%) and golden flaxseed flour (3.10%) addition in
wheat flour (92.70%) improved the bread quality.
Key words: golden flaxseeds, mixture design approach, optimization, pumpkin
seeds, wheat flour
60
STUDY ON OBTAINING FOOD EMULSIONS

(MAYONNAISES)
Student: George ANDREI

Coordinating Professor: Ph.D. Cristina DAMIAN
Ph. D. Eng. Sorina ROPCIUC
tefancelMareUniversity of Suceava, Romania
Abstract:
Traditional mayonnaise is probably one of the oldest and most
widely used sauces throughout the world. It is a product with
particular consistency and it is classified as a type of oil in water
emulsions. Vegetable oil, acetic acid, and egg yolk are the main
components of mayonnaise.
In this study, sunflower oil was replaced by a mixture of rice oil and
grape seed oil at levels of 100% rice oil,80 rice oil / 20 grape seed
oil, 70rice oil / 30grape seed oil, 60rice oil / 40grape seed oil and 100
grape seed oil.
Grape seed oil is rich in antioxidants (tocopherols, flavonoids), and
polyunsaturated fatty acids, while the oil of rice is rich in vitamins
and antioxidants.
The pH of samples, the total polyphenol content, the stability
samples and sensory analysis were used as indicators of quality.
The optimum value of mayonnaise with high biological value was found
to be the proportion of 60% rice oil and 40% grape seed oil.
Key words: food emulsions, tocopherols, flavonoids, rice oil, grape

seed oil, mayonnaise
61
OPPORTUNITIES TO DIVERSIFY DESSERTS USING

SPECIFIC AND HEALTHY INGREDIENTS
Students: Ionut TARGAN, Cosmin BOTEZATU, Larisa ZAHARIA

Assoc. Prof. Ph.D. Eng. Gabriela POP-CONSTANTINESCU
Abstract:
Lavender and blueberry delights is a delicious cold dessert product
addressing all consumers. The association of lavender mousse with
blueberries is a unique combination on the dessert products market,
made to satisfy customers needs.
Our product can be considered eco-innovative because it contains
only natural ingredients (dried lavender, stevia sugar, corn starch,
agar-agar, eggs and blueberries). It is also healthy because it is high
in nutrients, containing a significant amount of vitamins.
Lavender mousse is often used for making pastries.
One of the things that make our product special is the lavender
mousse manufacture process and how the sweets are being filled
with it. Also, the light cream combined with the cornstarch crust
gives it an elegant texture.
Another special aspect of our product is the fact that we used stevia
sweetener which has anti-cancer properties.
Key words: blueberries, cornstarch, delights, lavender, innovative,

sugar.
62
THE USE OF SWEET BASIL (Ocinum Basilicum L.)

SEED MUCILAGE AND APPLE PECTIN TO REDUCE
FAT IN BAKERY PRODUCTS
Students: Adina-Cosmina MARINIUC, Ioana-Adriana IOVU

Coordinating Professor: Lecturer PhD. Eng. Sorina ROPCIUC,
Lecturer PhD. Eng. Cristina DAMIAN
Abstract:
Fat reduction in food is a major concern nowadays, as overweight
indices and diseases related to them have increased in the recent
years. In this study, the attention was focused on bakery products, as
they are consumed everywhere and can contain high levels of fat.
Therefore, sweet basil (Ocinum basilicum L.) seed mucilage and
apple pectin were used in order to reduce fat in bakery products.
Sweet basil seeds produce mucilage after hydration and they are
primarily composed of pectins.
Pectin has many health benefits: it lowers bad cholesterol levels,
blood pressure and glucose levels.
We investigated the effects of the replacement of 25, 50, 75 and 100
g/ 100 g fat by sweet basil seed mucilage and apple pectin on the
technological properties of one popular bakery product in terms of
product porosity, color, specific volume, moisture and others.
Key words: apple pectin, bakery product, fat reduction, sweet basil
seed mucilage, porosity, moisture.
63
PHYSICO-CHEMICAL AND STABILITY

CHARACTERISTICS OF JUNIOR FOOD PUREE
Students: Paulina URCAN, Ctlina TAPALAG

Coordinating Professor: Assoc. Prof. Ph.D. Eng. Ana LEAHU
Abstract:
The purpose of this paper is to analyze Junior Food purees physico-
chemical and sensorial characteristics in order to establish the commercial
potential of this product.
We analyzed the physico-chemical parameters (acidity, pH, color, sugar
contain) of the Junior Food puree, which is made from carrots (60 g),
melon (50 g) and pomegranate juice (10 g). We also made the
microbiological and sensorial analysis of this product.
Purees are easy to make and can be prepared before serving meals or later
on and preserved for a longer period, maintaining, at the same time, their
nutritional and sensorial qualities.
Carrots are an important nutrients source, being also rich in vitamins and
mineral salts. Melon is highly appreciated due to its special aroma and
taste qualities. This product contains also in its composition pomegranate
juice, which brings an important intake of nutrients and taste.
This product is new, in a different package (120 g jars), featuring a
specific exotic fruits taste, with a high nutritional value due to its
ingredients.
The product has particular organoleptic and nutritional properties, being,
at the same time, the perfect choice in the babies food diversification.
Key words: aroma, babies food, physico-chemical characteristics, puree,

sensory analysis.
64
NEW OPORTUNITIES TO CAPITALIZATION OF

NATURAL RESOURCES: SMOKED TROUT COD
WITH TRUFFLES
Students: Ovidiu PROCOPE, Loredana PETRUNEAC

Assoc. Prof. PhD. Eng. Gabriela CONSTANTINESCU
Abstract:
Smoked Trout Cod with Truffles is a delicious product, which is
based on the traditional trout in fir leaves, a dish originating from
Bukovina. The association of smoked trout with forest truffles is a
unique combination on the Romanian fish products market, made to
satisfy customers needs. When hearing the word "cod" consumers
may think first of a product based on smoked sturgeon or sturgeon
back, but smoked trout is as tasteful as or even more tasteful when
prepared under similar conditions and it is much easier and cheaper
to purchase. Smoked trout cod with truffles is an innovative product
which contains all the necessary nutrients for the human body. Trout
is a moderated source of Omega 3, phosphorus, iodine and fluorine,
truffles, being also called the "earth caviar". It contains significant
amounts of proteins (18 essential amino acids), minerals,
carbohydrates, and the whole range of vitamins from B1 to B12. Its
preparing method satisfies consumers because it keeps nutrients and
complies with an essential quality condition: a perfect taste.
The end product obtained by careful processing of raw and auxiliary
materials, namely "Smoked Trout Cod with Truffles" succeeds in
distinguishing itself by its particular flavor, different from other fish
products on the Romanian market. This new product has been made
as a challenge for all consumers in search for something tasty and
healthy.
Key words: healthy, innovative, tasty, traditional resources
65
RESEARCH ON THE PRODUCTION OF CANNED

TROUT PASTE TYPE WITH FOREST INGREDIENTS
Students: Ovidiu APETREI, Alexandru BUCHI,

Alexandru BUTERCHI, Flavia ILOAEI
Coordinating Prof: Assoc. Prof. Ph.D.Eng. Adriana DABIJA
Abstract:
Fishery industry plays a significant role in the livelihood of more
than 50 million people in terms of employment, income and
provision of principal protein to the diet. The global fish market has
registered a continuous augmentation, as well as peoples
understanding related to fish consumption. Romania has the biggest
fishy potential from the South-Eastern Europe - a 850,000 ha hydro
graphic network, and paradoxically, it occupies the last place for fish
consumption per capita. Forest represents almost a quarter of
Romania surface, with an imposing flora and fauna that leads
Romania towards first place in Europe. Also, among the consumers
preferences canned fish holds an important position due to the
advantages provided by this kind of product: ready-to eat; long term
of shelf life; assortment diversification.
This paper presents the production of canned trout paste type with
forest ingredients. The product is manufactured in accordance with
the food safety regulations, by complying with the standard SR EN
ISO 22000: 2005. The product contains only natural ingredients:
trout, wild berries, wild mushrooms, forest flowers, no food
additives. All the raw, auxiliary and packaging materials used in the
process of manufacturing come from reliable suppliers and are
checked at reception if they meet the technical specifications for
quality and compliance with food safety legislation.
Key words: functional food, natural and nutritional ingredients, savory

product, trustworthy product
66
SECTION D
UNDERGRADUATE STUDENTS'
RESEARCHES
SCIENCE
67
68
STUDENTS COFFEE CONSUMPTION IN THE

UNIVERSITY STEFAN CEL MARE OF SUCEAVA
Students: Larisa LEONTIC, Alexandra SALOMIA,

Mihaela TANAS
Coordinating Professor: Assoc. Prof. PhD. Ovidiu-Aurel GHIU
Abstract:
This study is analyzing the coffee consumption of the students from
Stefan cel Mare University of Suceava regarding the coffee
services offered by the facilities provided by the university
(university cafeteria Book Cafe and coffee machines). The research
method used is based on marketing survey and we used the
questionnaire as a technique of research and as a research tool as
well. Student customers satisfaction was analyzed and also some
important indicators such as: buying frequency, customers loyalty,
consumption proportion of every type of coffee and the differences
perceived between the existing offers within the campus university.
Key words: coffee consumption, university facilities, consumers

satisfaction, research method
69
STUDY ON THE EVOLUTION OF THE AREAS

CULTIVATED WITH GENETICALLY MODIFIED
PLANTS WORLDWIDE AND IN ROMANIA
Student: Emilia-Marinica IONI

Coordinating Professor: Associate Professor Ph.D. Ioan GONTARIU
Abstract:
Population growth, global warming and diminishing of
biodiversity will have a dramatic impact on life on Earth. Statistics
show that more than 800 million of people suffering from hunger
in the world, and 24.000 die every day due to hunger. By the year
2050, to cover the needs of a growing world population, farmers
should produce 70% more food, to use water resources efficiently
and to depend on increasingly less pesticides and fertilizers. So,
genetic engineering can contribute significantly to addressing and
resolving these issues. As a result of this, the genetic modification
of living organisms represents a way of dealing with food security,
but this does not mean that the world's problems on nutrition can't
find solving just one way, but genetic engineering can contribute
significantly to their remedy.
Key words: genetically modified plants, food security, genetic

engineering.
70
STUDY ON QUALITY PLANT MATERIALS ON THE

FINISHED PRODUCT
Students: Iuliana FRANTIUC, Ramona ILUCA

Coordinating Professor: Ph.D Eng. Amelia BUCULEI
Stefan cel Mare University of Suceava,
Abstract:
Quality in the sense today was a goal of the forms of division of
labor, but quality control and quality engineering are the result of the
development of mass production, mass respectively. Features takes
and increasing number of aspects, surpassing the manufacture of
product quality part equally ease of maintenance availability,
reliability and economic, ecological.
Vegetable species largely used in preparing ranges of cans, either
industrially or homemade, have been analyzed: spinach, red orach,
asparagus, salad, tomatoes and for which the study of changes
occurred in chemical composition and heavy metal content of these
raw materials during the processing operations is opportune.
The researches were carried out in order to: establish the chemical
composition, value nutrition and accumulation level of heavy metals
(Pb, Cd, Zn, Cu) in the tissues of some vegetable species taken from
industrially polluted areas ;focus on how their content changes all
along the processing operations (infusion, pasteurization,
sterilization), study the possibilities by which fresh vegetable species
with high content of heavy metals (exceeding LMA) should be used
in the canning industry under conditions of full security for
consumers. The accumulation potential of heavy metals (lead,
cadmium, copper, zinc) and variation of chemical composition in
species of leafy vegetables varies as follows: spinach>red
orach>tomatoes>asparagus >salad.
Key words: industry, product, processing, quality, variability, vegetables
71
LIFE CYCLE ASSESSMENT OF

PACKAGED DRINKING MILK
Students: Alexandra CATARGIU, Claudia CUSNIR

Coordinating Professor: PhD. Eng. Cristina GHINEA
Abstract:
Life cycle assessment is a tool used to evaluate the potential
environmental impacts through a products life cycle. In our case milk
was the product selected for evaluation as it is an example of staple food,
very demanded by consumers. The aim of this study was to examine the
industrial drinking milk production considering the following stages:
qualitative and quantitative reception, filtration, centrifugation,
normalization, homogenization, pasteurization, refrigeration and
packaging in order to quantify the potential impacts on the environment.
The functional unit chosen was 1 L packaged drinking milk, ready to be
delivered. In the inventory analysis step we have collected, calculated and
estimated all the inputs and outputs for each stage of the process selected
for assessment. The impact categories (IC) considered in our evaluation
were: global warming potential (GWP), acidification potential (AP),
eutrophication potential (EP), photochemical smog potential (PSP) and
human toxicity (HTP). After having done the calculations, it is observed
that all IC have positive values, fact which means negative impacts on the
environment. Raw materials and packaging have brought the highest
contribution to GWP followed by energy consumption and transportation.
In terms of the production stages: pasteurization and refrigeration
contribute significantly to the climate change. The results showed that the
impacts of packaged drinking milk production on the environment are
decreasing in the following order: PSP>AP>EP>HTP. In the future
studies will be considered for the assessment of a more extensive system,
with system boundaries for crop production, animal production, food
processing and home cooking systems.
Key words: climate change, environment, life cycle assessment, dairy

factory
72
IMPORTANCE OF PLASTICS RECYCLING

FOR THE ENVIRONMENT
Student: Loredana SOLOVASTRU

Coordinating Professor: PhD. Eng. Cristina GHINEA
Abstract:
Plastics are part of our lives and have become indispensable with a wide
range of uses, starting from packaged products that we purchase to the
transport that we use and the buildings we live and work in, and more. In
food industry, plastic packaging plays an important role in food
preparation and storage, longer shelf life for products, frozen foods,
processed foods, takeout foods etc. If initially the first plastics were made
from plant materials, at present the production of plastics is based on
chemicals and more than 700 types of plastic are manufactured. After
coming into use, plastics have become unfortunately highly problematical
wastes due to their non-biodegradability (they can remain on Earth for
4500 years without degradation) and unaesthetic view. Most often plastic
wastes are landfilled or simply thrown in the environment, generating
negative impacts on the human health, on the wildlife and habitats.
Important efforts are being made globally to reduce these impacts through
various actions and activities (public awareness campaigns, utilization of
different methods to reduce the amount of plastic waste, production of
more environmentally friendly materials to replace plastics etc.). Plastics
can be reused many times considering their durability, they can also be
recovered (energy recovered) and recycled (materials recycled through
mechanical and feedstock recycling). The aim of this paper is to present
the environmental impacts of plastics and to highlight the importance of
plastics recycling.
Key words: environment, impacts, plastic, recycling, waste management
73
STUDENTS SATISFACTION REGARDING THE

SERVICES OFFERED BY THE UNIVERSITY
RESTAURANT
Students: Andreea Florentina CHIAC, Iulia-Andreea CIORNEI

Coordinating Professor: Assoc. Prof. PhD. Ovidiu-Aurel GHIU
Stefan cel Mare University of Suceava, Roumania
Abstract:
This study is analyzing the students satisfaction regarding the
services offered by the restaurant of Stefan cel Mare University of
Suceava. This topic is important and current for the students of this
university and also a constant preoccupation for the administration
and the university management. The research method used is based
on marketing survey and we used the questionnaire as a technique of
research and as a research tool as well. Before using the survey and
making the questionnaire, the report results of students leaders from
our university were collected. Student customers satisfaction was
analyzed and also some important indicators such as: buying
frequency, customers loyalty and quality perception.
Key words: consumers satisfaction, university restaurant, marketing

survey
74
FRACTAL ANALYSIS SURFACES ON QUALITY
Students: CORNICIUC Crengua-Loredana,

SAUCIUC Cristiana Bianca, OLARIU Ionela,
Coordinator: Lecturer PhD. Mihaela JARCU
Abstract:
The main purpose of this work is the definition of "fractal" and how they
can be used to develop surface quality analysis, processing the results in
getting some ideas on physico-chemical processes occurring on the
surface of food. Fractals are a natural phenomenon which is "a
fragmented geometric shape that can be split or broken into parts so that
each of them is (at least approximately) a miniature copy of the whole."
Modeling natural objects requires abstraction and decomposition in
simple element geometry. Making abstraction and decomposition means
that the object is viewed as a set of elementary volumes placed after a
particular rule. A disorderly distribution of these incremental volumes
results in some objects with properties describable using fractal geometry
concepts. Careful observation of the composition of a surface using
fractals enables us to more easily understand each phenomenon that
occurs around us. Fractal compression of image surfaces creates exciting
new possibilities such as real-time transmission of images through the
normal process lines. We can say that the definition of a fractal can be
treated in the same manner as we accept the definition of life. It is
impossible to define precisely a living being or static bodies; however, a
list of characteristic properties can be made.
Key words: fractal, surfaces, decomposition, abstraction, life.
75
ACTIVE AND INTELLIGENT PACKAGES FOR FOOD

PRODUCTS
Students: Ioana Beatrice GHERASIM,

Anamaria-Elisabeta STRATON,
Lecturer PhD.Eng. Silviu-Gabriel STROE,
Lecturer PhD. Alice-Iuliana ROU
Abstract:
The aim of this study is to know the main types of active and intelligent
packages meant to food products, as well as the role they play in the
providing of safe and high quality food products. The EC
Regulations1935/2004 on materials and objects getting in contact with
food products contains general guidelines regarding active and intelligent
packages.
By active packages and intelligent packages we mean their capacity
of monitoring and interfering with the state of the products packaged, thus
providing information on their freshness as well as on shelf life extension,
all these leading in the end to a safer food product. Moreover, intelligent
packages may also be indicators of microorganisms (biosensors) of
temperature or gases.
As a response to the present day life style, globalization of food market
and increasing demand in healthy food products, there emerges a serious
challenge for specialists in the industry of packages to innovate and
implement revolutionary materials. Much research has been done on the
benefic and intended interaction within the package food environment
system, their study and acknowledges by consumers being, nowadays, a
sine-qua-non condition.
Keywords: active package, intelligent package, packaging systems,

foodstuffs, freshness, shelf-life, food safety.
76
PACKAGE COLOR - IMPORTANT SENSORIAL

ELEMENT IN THE PURCHASE OF A FOOD PRODUCT
Students: Bianca BOTEZAT, Miruna CIOCOIU

Lecturer PhD. Eng.Silviu-Gabriel STROE
Abstract:
The aim of this paper is to underline the importance of package color
in the field of food industry in terms of the consumers purchasing
options of a food product.
Package plays an important role in the consumers perception in the
field of commercial goods and in that of food products as well, being
an essential criterion in the decision-making of purchasing or not the
product in question. Thus, we can state that the overall aspect of
package is a key component of marketing strategy.
Color is the main characteristic of package from the sensorial point
of view, being the first aspect that draws the consumers attention.
The mostly used colors for the packages of food products are the
impact ones such as: red, green, blue, golden and orange, the choice
of color shade being influenced by the type of food product. The
effect of package color on consumers perception varies from person
to person, depending on everyones personality, cultural background
and expectations.
Therefore, package color has a dominant effect as it can determine
the consumer to make the decision of purchasing a certain product,
even when its quality is not as it should be or it does not have an
accurate and immediate use.
Key words: food industry, package color, marketing, consumers,

purchase, food product.
77
COMPARISON OF MATERIALS FOR

NON-STICK PANS
Students:
Anca COROAM, Luciana COSTIN, Simina Ctlina HRTIE
Lecturer PhD. Eng. Silviu-Gabriel STROE
Abstract:
Teflon, the chemical name polytetrafluoroethylene, was discovered in
New Jersey, in 1945.Since then it has been intensely used due to its
properties considered as beneficial ones. Nowadays studies show that at
temperatures higher than 260C, this material releases toxic gases, thus
leading to the generation of some different forms of serious diseases such
as cancer, because of its high content in perfluorooctanoic acid (PFOA).
Therefore, there emerges the need to find alternative materials. One of
them is ceramic as an efficient material in the field of nonstick cookware
pans. It is widely considered to be the safest and most environmentally
friendly option. Ceramic is free of PTFE and PFOA. Note to mention that
ceramic coatings come in a wide variety of styles and colors. Some argue
that ceramic has a shorter life span than Teflon cookware. However, when
cooking, people should not do it using oil or cooking spray because these
ones can dramatically affect the life span of both ceramic and Teflon
cookware.
In comparison with other non-stick coatings, ceramic coating does not
contain PTFE and the substance PFOA, as it is the case of teflon coating.
Whichever you choose, it is important to recognize that the way you cook
and clean your pan can have as much or more of an impact on cookware
longevity as the coating itself. Making the choice to cook without oil can
improve the lifespan of both your cookware and yourself!
Key words: coating, polytetrafluoroethylene, perfluorooctanoic acid,

ceramic surface, stainless steel, non-stick surface.
78
APPLICATIONS OF THE FIBONACCI SEQUENCE
Students:
Andra - Georgiana ZVONARU, Loredana- Georgiana MATEI
Assoc. Prof. Ph.D.Cristina HRECANU
Abstract:
The main aim of this study is to present the general properties of
Fibonacci sequence and some applications of Fibonacci numbers in
nature and in many species of plants.
The series of Fibonacci is formed as follows: starting from 0 and
adding 1 (to get 1), then the process is repeated by adding each two
numbers in the series to determine the next one: 0, 1, 1, 2, 3, 5, 8, 13,
21, 34, 55, 89, 144, 233, and so on, so forth.
The relationship of the Fibonacci sequence and the Golden Ratio
(noted by Phi) is found by dividing each number by the one before it.
A Golden Spiral created from a Golden Rectangle ( whose side lengths
are in the golden ratio) expands in dimension by the Golden Ratio
with every quarter, or 90 degree, turn of the spiral. This can be
constructed by starting with a golden rectangle with a height to width
ratio of 1.618. The rectangle is then divided to create a square and a
smaller golden rectangle.
Fibonacci numbers frequently appear in nature (such as in the
numbers of petals of flowers), in architecture, painting, music etc.
Key words: Fibonacci sequence, Golden Ratio, Golden Rectangle,

Golden Spiral
79
TENDENCIES IN THE USE OF NATURAL

INGREDIENTS IN MEAT INDUSTRY
Students: Denisa MAIOVSCHI, Ana CIOMEIC,

Petru CIOLPAN
Abstract:
The aim of this study resides in the identification and assessment of
tendencies to the replacement of chemical ingredients as well as the use of
some genuine ingredients with functional role in the industry of meat
processing. Lately there has been noticed a decrease in the occurrence of
infectious diseases but an increase in cancer, allergies and self-immune
diseases. This is the reason, for which many researchers have studied the
causes of this phenomenon, being interested in the effects of processing
technologies and new synthetical ingredients on consumers health.
On the other hand, there one can notice as well the consumers tendency
of acquiring much healthier products, with fewer synthetical additives,
considered as being the cause of many nutrition diseases.
Among the possibilities of finding solutions to the replacement of
ingredients we can mention the intense mediatization in press of the issue
regarding the ingredients used in products, European legislation which
forces producers to write on labels information on the product ingredients
(additives, allergens and nutritional facts), thus leading to a more
informed and exigent consumer in terms of the product acquisition.
Taking into consideration this context, both processors from the meat
industry and producers of ingredients and additives focus their attention
on finding alternatives in order to make food products as natural as
possible, thus complying with the demands of the modern market.
Key words: acidifiers, food ingredients, food dyers, emulsifiers

phosphates, meat industry, functional ingredients.
80
DETERMINATION OF CHLOROPHYLL
CONCENTRATION FROM LEAF PLANTAGO
LANCEOLATA AND TARAXACUM OFFICINALE
Andreea AVIERIEI, Anca Simona HILIU

Assoc. Prof. PhD.BioEng. Maria POROCH - SERIAN
tefan cel Mare University of Suceava, Romania
Abstract:
In this study the most important pigments from the plant, chlorophylls a
and b, were extracted from Plantagolanceolata and Taraxacum
officinale. Chlorophyll pigments were extracted with a 80% acetone
solution and chlorophyll content was obtained by measuring its
absorbance using a spectrophotometer (UV-3600, UV-VIS-NIR
Spectrophotometer - Shimadzu, Japan) at = 663 nm and = 645 nm.
The results revealed that the Plantagolanceolata leaves contain more
chlorophyll pigments (a and b) than those of the Taraxacum officinale
and also that the refrigerated samples contain more pigments than the
fresh ones. But that does not mean that we should recommend the
consumption of Plantagolanceolata in the detriment of Taraxacum
officinale, because the Taraxacum officinale has its specific properties,
namely: it is useful in vascular disease treatment, useful for stimulating
appetite, for treating hepatic impairment, treating the obesity etc. In this
research, we also examined the leaves of the two plants mentioned from
macroscopically and stereo-microscopically points of views. It has been
noticed that in the case of refrigerated plantain leaf, the epidermal cells are
much more evident and more numerous than those on the fresh leaf
plantain. Meanwhile for the Taraxacum officinale, from refrigerated
sample, the epidermal cells are more obvious, numerous and larger and of
yellow color. In the case of fresh sample for the same plant the cells are
less visible and smaller.
Key words: chlorophyll, food industry, natural active principles,

Plantago lanceolate, spectrophotometry, Taraxacum officinale
81
STUDIES ON THE BENEFFITS OF GLUTEN-FREE

BREAD CONSUMPTION
Students: Roxana DRACINSCHI, Cristina BOGDAN

Abstract:
The aim of this paper consists in the making of some multicereal
gluten-free bread, having in view the needs of consumers suffering
from intolerance to gluten and of those people who want to make a
detofixication of thei body by fiber intake due to such bread
consumption.
At world level as well as in our country there is more and more
demand of consumers preferences for healthy food. Concerned with
food safety, producers from the bread making industry and
consumers have in view sortments of bread with functional role, the
classical loaf being the least enjoyed among consumers preferences.
Aware of the advantages of daily intake of fibers, some ingredients
known for their efficiency in the detofixication of colon and liver
such as flaxseed, chickpea flour and psyllium flour were used in the
making recipe of the product hereby presented. Sesame and caraway
are other two ingredients known for their high content in calcium
required by the strengthening of the bone system and not only.
After having made this product we can state that it can replace some
of the products already existing on the local market, especially white
and added bread, made from doubtful ingredients and fast
technologies, being an alternative recommended for those suffering
from the celiac desease.
Key words: multicereal bread, gluten-free, chickpea, sesame,

caraway, flax, psyllium.
82
Contents
SECTION A ................................................................. 7
Ph.D. Students' Researches
THE RELATIONSHIP BETWEEN IN VITRO PROTEIN DIGESTIBILITY

AND TRYPSIN INHIBITORS IN LEGUME BASED EXTRUDED
PRODUCTS .................................................................................. 9
Student: Sultan Damla BILGILI ..................................................... 9
EVALUATION OF THE BIOACTIVE COMPOUNDS FROM AQUEOUS

AND ALCOHOLIC EXTRACTS OF SEA-BUCKTHORN BERRIES .........10
Students: Rafa KORDIAKA, Cristina BAIRAC ...............................10
SYNTHESIS AND CHARACTERIZATION OF NANOMATERIALS CLAY

USED FOR WASTEWATER REMEDIATION ....................................11
PhD Students: Diana-Carmen MIRIL, Mdlina-tefania PRVAN,
STUDY REGARDING THE ANISOTROPY INFLUENCE ON FOOD

TEXTURE MEASUREMENT ..........................................................12
Student: Sergiu PDURE, ..........................................................12
83
EDIBLE SOLUBLE BIOFILMS, AN ENVIRONMENTALLY FRIENDLY

ALTERNATIVE TO CONVENTIONAL FOOD PACKAGING ................13
Student: Roxana PUCELU......................................................13
STUDY ON THE ULTRASOUND-ASSISTED EXTRACTION OF

ANTHOCYANINS AND PHENOLIC COMPOUNDS FROM EGGPLANT
(Solanum melongena L.) PEEL ....................................................14
Student: Florina DRANCA ...........................................................14
FOOD WASTE, SOURCES OF ANTIOXIDANTS ...............................15

Valentina Elena MANCA ...........................................................15
ANALYSIS OF TRACE ELEMENTS IN WINEMAKING PRODUCTS BY

ICP-MS .......................................................................................16
Student: Liliana NOROCEL, .........................................................16
PASTEURIZATION INFLUENCE ON PHYSICO-CHEMICAL

PARAMETERS OF SEA BUCKTHORN JUICE ...................................17
Students: Anca-Mihaela SIDOR, Elena SNDULEAC, ...................17
RESEARCH ON HONEY CRYSTALLIZATION ...................................18

Student: Laura SCRIPC .............................................................18
84
PHYSICO-CHEMICAL AND TEXTURAL PARAMETERS OF FETA

CHEESE-EVOLUTION DURING STORAGE......................................19
Students: Elena SNDULEAC, Anca-Mihaela SIDOR ....................19
PHYSIOLOGICAL AND MORPHOMETRICAL INDICES IN WILD AND

CULTIVATED TANACETUM VULGARE PLANTS .............................20
Gabriel-Ciprian TELIBAN .............................................................20
MEBRANE PROCESSES IN SUGAR INDUSTRY ...............................21

Students: Artem YERSHOV, Oleksii MURATOV ............................21
INFLUENCE OF THE TECHNOLOGICAL PARAMETERS ON THE HEAT

TRANSFER SURFACE OF BEER WORT BOILER ..............................22
Students: Dmytro MERZLYAK, Eduard FEDORENKO ....................22
INTENSIFICATION OF THE PROCESS OF WHEAT DOUGH KNEADING

Students: Andrii BULKA, Vitalii RACHOK .....................................23
PRELIMINARY RESULTS REGARDING THE INFLUENCE OF SOME

ECOLOGICAL FOLIAR FERTILIZERS ON MORPHOMETRIC AND
PHYSIOLOGICAL INDICES IN CULTIVATED MEDICINAL AND
AROMATIC SPECIES24
Vasilica ONOFREI, Gabriel-Ciprian TELIBAN, Marian BURDUCEA,
Andrei LOBIUC, Maria-Magdalena ZAMFIRACHE, Teodor ROBU
(coord.) .....................24
85
SECTION B ............................................................... 25
Masters Students' Researches
TESTING THE DIFFERENT BRANDS OF ENERGY DRINKS

NUTRITIONAL VALUES, WHAT WE BOUGHT IN HUNGARY ..........27
Student: Csaba VARGA, ..............................................................27
ANALYSIS OF BABY FOOD NUTRITIONAL VALUES ........................28

Student: Andrea KNTOR, ..........................................................28
EFFECT OF BEERS MINERAL CONTENT ON HUMANS HEALTH ....29

Student: Lornd ALEXA ..............................................................29
ISOLATION AND IDENTIFICATION OF FUNGI FROM VINE

ROOTSTOCK ...............................................................................30
Student: Andrea TTH ...............................................................30
PREHARVEST TREATMENTS OF SOUR CHERRIES TO EXTEND

SHELF-LIFE .................................................................................31
Student: Boglrka BUJKI ...........................................................31
86
IDENTIFICATION OF PATHOGENIC FUNGI FROM ROTTEN

WALNUTS (Juglans regia) ...........................................................32
Student: Katalin BELOVECZ ........................................................32
EXTRACTION AND ANALYSIS OF FATTY ACIDS RESPONSIBLE FOR

FLAVOR AND OFF-FLAVOUR FROM WOOD PELLETS ...................33
Student: Robert APJOK ..............................................................33
CHEMICAL COMPOSTION AND ANTIOXIDANT ACTIVITY OF SOME

PLANT ESSENTIAL OILS ...............................................................34
Maria Ioana MORAR, Mdlina Gianina MENTEA .......................34
USE OF ALIUM URSINUM IN CHESSE PRODUCTION ....................35

Students: Antonela GAVRU ......................................................35
STUDENT COUNCIL OF THE FACULTY OF MECHANICAL

ENGINEERING OF PACKAGING TECHNOLOGIES ..........................36
Student: Andrii LYSTOPAD..........................................................36
IMPROVEMENT OF A PROCESS OF TABLET COMPONENTS MIXING

Student: Andrii LYSTOPAD..........................................................37
87
IMPROVING OF HEAT UTILIZATION IN THE BREAD BAKING

PROCESS ....................................................................................38
Student: Dmytro YATSENKO .......................................................38
RESEARCH REGARDING THE CHARACTERIZATION OF THE

PHYSICAL AND CHEMICAL PROPERTIES OF SOME HONEY FROM
DOROHOI AREA .........................................................................39
Student: Roxana Gabriela GIREAD,...........................................39
OPTIMIZATION OF TECHNOLOGICAL PARAMETERS FOR

HAWTHORN JELLY PRODUCTION ................................................40
Student: Mdlina IUGA.............................................................40
STUDY ON THE QUALITY OF BANANA PEEL VINEGAR ..................41

Student: Angela-Ioana TCACI......................................................41
USE OF REODYNAMICAL THEORY TO DETERMINE PARAMETERS

OF VISCOUS-ELASTIC SYSTEM DEFORMATION ............................42
Students: Vitalii MALYK, Oleksandr GUTS ...................................42
ANALYTICAL EVALUATION OF PACKAGING MACHINE SYSTEMS

ACCORDING TO THE BASIC CRITERIA ..........................................43
Students: Andrii MASLIANKO, Andrii PAVLIUK ............................43
88
SECTION C ............................................................... 45
Undergraduate Students' Researches
DETERMINATION OF IRON CONTENT IN WHITE WINE

CHARDONNAY ...........................................................................47
Student: Mariia LYSIAK, Iryna VERENKO ....................................47
THE PHOTOCATALYTIC FEATURES OF THE SYSTEMS BASED ON

TIO2 WITH THE DERIVATIVE OF 3-HYDROXY CHROMONE DYE.....48
Student: Mariana LUTSIV ...........................................................48
ASSESSMENT AND QUALITY CONTROL FOR SOME YOGURT

PRODUCTS .................................................................................49
Student: Karyna KUCHURIAN .....................................................49
SENSITIZING OF TiO2 BY THE ZWITTER-IONIC DYEIN A PHOTO

CATALYTIC REDUCTION OF METHYLENE BLUE ............................50
Student: Tetiana KIRISH .............................................................50
IMPROVEMENT OF BREAD BAKING PROCESS FOR CONDITION OF

A PORTABLE MOBILE BAKERY .....................................................51
Students: Andrii BULKA, Andrii BOBROV ....................................51
89
JELLY ENRICHED WITH ANTIMYCOTIC BIOACTIVE PRINCIPLES

FROM PLANTS ............................................................................52
Student: Ioana OPREA ................................................................52
IMPROVEMENT OF BIOAVAILABILITY OF CAROTENOIDS AND

CHLOROPHYLLS FROM ALFALFA BY INCORPORATION IN A RAW
VEGAN CHOCOLATE ...................................................................53
Student: Raluca Maria IPLEA, ...................................................53
ICE CREAM WITH GRAVIOLA AS FOOD MATRIX FOR SYMBIOTIC

CAPSULES ..................................................................................54
Student: Andreea-Diana KEREZSI................................................54
IN VITRO ANTIBACTERIAL ACTIVITY OF SOME ESSENTIAL OILS

EXTRACTED FROM HERBS ..........................................................55
Students: Mdlina Gianina MENTEA, Maria Ioana MORAR .......55
CONTRIBUTIONS TO THE KNOWLEDGE OF SENSORY AND PHYSICO

- CHEMICAL QUALITY FEATURES OF SUCUCK PRODUCT ..............56
Students: Oana Andreea NASTAC, Laura Ctlina MANEA,
Alexandra Ioana COSTIN ............................................................56
90
CONSUMER PERCEPTION AND ATTITUDE TOWARDS THE

CONSUMPTION OF MILK AND DAIRY PRODUCTS IN BIHOR
COUNTY .....................................................................................57
Student: Mdlin George FRCU ..............................................57
SCREENING OF THE MICROBIOLOGICAL CONTAMINATION OF

SOME FERMENTED DAIRY PRODUCTS ........................................58
Student: Bernadette SALAMON,.................................................58
STUDIES ON THE INFLUENCE OF MUSTARD SEED AND FLAXSEED

FLOUR ADDITION ON BREAD QUALITY .......................................59
Student: Ana CIMPOI .................................................................59
STUDIES ON THE INFLUENCE OF PUMPKIN SEED FLOUR AND

GOLDEN FLAXSEED FLOUR ADDITION ON BREAD QUALITY .........60
Student: Denisa ATUDOREI ........................................................60
STUDY ON OBTAINING FOOD EMULSIONS (MAYONNAISES) .......61

Student: George ANDREI ............................................................61
OPPORTUNITIES TO DIVERSIFY DESSERTS USING SPECIFIC AND

HEALTHY INGREDIENTS ..............................................................62
Students: Ionut TARGAN, Cosmin BOTEZATU, Larisa ZAHARIA ....62
91
THE USE OF SWEET BASIL (Ocinum Basilicum L.) SEED MUCILAGE

AND APPLE PECTIN TO REDUCE FAT IN BAKERY PRODUCTS ........63
Students: Adina-Cosmina MARINIUC, Ioana-Adriana IOVU .........63
PHYSICO-CHEMICAL AND STABILITY CHARACTERISTICS OF

JUNIOR FOOD PUREE ..............................................................64
Students: Paulina URCAN, Ctlina TAPALAG .........................64
NEW OPORTUNITIES TO CAPITALIZATION OF NATURAL

RESOURCES: SMOKED TROUT COD WITH TRUFFLES ...................65
Students: Ovidiu PROCOPE, Loredana PETRUNEAC ...................65
RESEARCH ON THE PRODUCTION OF CANNED TROUT PASTE TYPE

WITH FOREST INGREDIENTS .......................................................66
Students: Ovidiu APETREI, Alexandru BUCHI, Alexandru
BUTERCHI, Flavia ILOAEI.............................................................66
92
SECTION D............................................................... 67
Undergraduate Students' Researches
STUDENTS COFFEE CONSUMPTION IN THE UNIVERSITY STEFAN

CEL MARE OF SUCEAVA..............................................................69
Students: Larisa LEONTIC, Alexandra SALOMIA, Mihaela TANAS
..................................................................................................69
STUDY ON THE EVOLUTION OF THE AREAS CULTIVATED WITH

GENETICALLY MODIFIED PLANTS WORLDWIDE AND IN ROMANIA
Student: Emilia-Marinica IONI ................................................70
STUDY ON QUALITY PLANT MATERIALS ON THE FINISHED

PRODUCT ...................................................................................71
Students: Iuliana FRANTIUC, Ramona ILUCA...............................71
LIFE CYCLE ASSESSMENT OF PACKAGED DRINKING MILK ............72

Students: Alexandra CATARGIU, Claudia CUSNIR ........................72
IMPORTANCE OF PLASTICS RECYCLING FOR THE ENVIRONMENT

Student: Loredana SOLOVASTRU ................................................73
93
STUDENTS SATISFACTION REGARDING THE SERVICES OFFERED BY

THE UNIVERSITY RESTAURANT ...................................................74
Students: Andreea Florentina CHIAC, Iulia-Andreea CIORNEI ....74
FRACTAL ANALYSIS SURFACES ON QUALITY................................75

Students: CORNICIUC Crengua-Loredana, SAUCIUC Cristiana
Bianca, OLARIU Ionela, ...............................................................75
ACTIVE AND INTELLIGENT PACKAGES FOR FOOD PRODUCTS ......76

Students: Ioana Beatrice GHERASIM, Anamaria-Elisabeta
STRATON, ..................................................................................76
PACKAGE COLOR - IMPORTANT SENSORIAL ELEMENT IN THE

PURCHASE OF A FOOD PRODUCT ...............................................77
Students: Bianca BOTEZAT, Miruna CIOCOIU..............................77
COMPARISON OF MATERIALS FOR NON-STICK PANS .................78

Students: Anca COROAM, Luciana COSTIN, Simina Ctlina
HRTIE .........................................................................................78
APPLICATIONS OF THE FIBONACCI SEQUENCE ............................79

Students: Andra Georgiana ZVONARU, Loredana Georgiana
MATEI ........................................................................................79
94
TENDENCIES IN THE USE OF NATURAL INGREDIENTS IN MEAT

INDUSTRY ..................................................................................80
Students: Denisa MAIOVSCHI, Ana CIOMEIC, Petru CIOLPAN ...80
DETERMINATION OF CHLOROPHYLL CONCENTRATION FROM LEAF

PLANTAGO LANCEOLATA AND TARAXACUM OFFICINALE ...........81
Andreea AVIERIEI, Anca Simona HILIU ...............................81
STUDIES ON THE BENEFFITS OF GLUTEN-FREE BREAD

CONSUMPTION ..........................................................................82
Students: Roxana DRACINSCHI, Cristina BOGDAN ......................82
95
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The 7th International Conference

Faculty of Food Engineering,

Under the patronage of:

ISSN 2068 - 7648

Life isn't about finding yourself.

ALTAN Aylin, Department of Food Engineering, Mersin University,

SALAMON Rozalia Veronika, Sapientia University, Miercurea

President: OROIAN Mircea, Faculty of Food Engineering, Stefan

PH.D. STUDENTS' RESEARCHES

ECOLOGY AND ENVIRONMENT

THE RELATIONSHIP BETWEEN IN VITRO PROTEIN

Student: Sultan Damla BILGILI,

Key words: Anti-nutritional factor, chickpea flour, extrusion, faba bean

Acknowledgement: We would like to thank the Scientific and

EVALUATION OF THE BIOACTIVE COMPOUNDS

Students: Rafa KORDIAKA2, Cristina BAIRAC1,

Key words: antioxidant capacity, ethanol, flavonoids, phenols, sea

SYNTHESIS AND CHARACTERIZATION OF

Students: Diana-Carmen MIRIL, Mdlina-tefania PRVAN,

Keywords: clay, montmorillonite K10, pillared clay, pillaring,

STUDY REGARDING THE ANISOTROPY INFLUENCE

Student: Sergiu PDURE,

Key words: coefficient of anisotropy, compression, food texture,

EDIBLE SOLUBLE BIOFILMS, AN

Student: Roxana PUCELU,

Key words: bio-packaging, film, hydrocolloids, pouch, solubility, zero

STUDY ON THE ULTRASOUND-ASSISTED

Student: Florina DRANCA,

Key words: anthocyanins, eggplant peel, phenolic compounds,

FOOD WASTE, SOURCES OF ANTIOXIDANTS

Valentina Elena MANCA,

ANALYSIS OF TRACE ELEMENTS IN WINEMAKING

Student: Liliana NOROCEL,

Students: Anca-Mihaela SIDOR, Elena SNDULEAC,

Key words: color, juice, pasteurization, physico-chemical parameters,

RESEARCH ON HONEY CRYSTALLIZATION

Student: Laura SCRIPC

Key words: crystallization, fructose, invert sugar

PHYSICO-CHEMICAL AND TEXTURAL

Students: Elena SNDULEAC, Anca-Mihaela SIDOR,

Key words: adhesiveness, chewiness, cohesiveness, color, elasticity,

PHYSIOLOGICAL AND MORPHOMETRICAL

Gabriel-Ciprian TELIBAN1, Andrei LOBIUC2,3, Marian

Key words: morphological parameters, photosynthesis, physiological

MEBRANE PROCESSES IN SUGAR INDUSTRY

Students: Artem YERSHOV, Oleksii MURATOV

Key words: baromembrane, filtration, mebrane, osmosis, permeate,

INFLUENCE OF THE TECHNOLOGICAL

Students: Dmytro MERZLYAK, Eduard FEDORENKO

Key words: beer, boiling, energy, equipment, heat, wort.

INTENSIFICATION OF THE PROCESS OF WHEAT

Students: Andrii BULKA, Vitalii RACHOK

Key words: dough, humidity, intensification, kneading, plasticizing,

PRELIMINARY RESULTS REGARDING THE INFLUENCE OF

Vasilica ONOFREI1, Gabriel-Ciprian TELIBAN1, Marian BURDUCEA2,

Key words: Ocimum basilicum L., Calendula officinalis L., Cynara

MASTER STUDENTS' RESEARCHES

ECOLOGY AND ENVIRONMENT

TESTING THE DIFFERENT BRANDS OF ENERGY

Student: Csaba VARGA,

Key words: caffeine, energy drink, phenol content, sugar content,

ANALYSIS OF BABY FOOD NUTRITIONAL VALUES

Student: Andrea KNTOR,

Key words: baby food, total phenolic content, vitamin C content,