Optimisation by mathematical modeling of physicochemical characteristics of concrete containers in radioactive waste management

A method for obtaining an optimal concrete container composition used for storing radioactive waste from nuclear power plants is developed. It is applied to the radionuclides 60Co, 137Cs, 85Sr, and 54Mn. A set of recipes for concrete composition leading to an optimal solution is given

RESEARCH CONCERNING THE DYNAMICS OF THE MODIFICATIONS OF SOME PHYSICAL-CHEMICAL PARAMETERS DURING MATURATION OF THE SEMI-HARD CHEESES

The research presented had as purpose the study of the variation of some physical-chemical parameters during the maturation of two types of semi-solid cheese. (Holland and Moeciu). For the investigations there have been harvested and analysed four samples for each type

RESEARCHES CONCERNING THE INFLUENCE OF THE VEGETAL PROTEIN SUPPLEMENTS PROPORTION ON THE COMPOSITION QUALITY IN THE MANUFACTURE OF A CERTAIN SEMI-SMOKED SALAMI ASSORTMENT

The purpose of this performed research was to establish the influence of the usage proportion of protein supplements on the quality indicators of compositions meant for filling in the manufacture of a certain semi-smoked salami assortment. Organoleptic and physical-chemical analyses were performed on the composition samples manufactured in three technological variants (for each case was used one processing recipe): using the manufacture technology without protein supplements (recipe A); using the manufacture technology with 3% vegetal protein supplements (recipe B) and 5% vegetal protein supplements (recipe C), where one part of animal raw material (meat, bacon) had been replaced with vegetal protein supplements (recipe B and C)

RESEARCHES CONCERNING THE INFLUENCE OF THE VEGETAL PROTEIN SUPPLEMENTS RATIO ON THE FINISHED PRODUCT QUALITY IN THE MANUFACTURING OF A CERTAIN SEMI-SMOKED SALAMI ASSORTMENT

The purpose of this performed research was to establish the influence of the vegetal protein supplements (functional soy protein concentrates) used in different proportions on the finished products quality indicators in the manufacture of a certain semi-smoked salami assortment. Organoleptic and physical-chemical analyses have been performed on the finished products manufactured in three technological variants (for each case being used one processing recipe): using the manufacture technology without protein supplements (recipe A); using the manufacture technology with 3% (recipe B) and 5% (recipe C) vegetal protein supplements (reported to total composition), where one part of animal raw material (meat, bacon) had been replaced with vegetal protein supplements (recipe B and C)

THE ANALYSIS OF PHYSICAL – CHEMICAL PARAMETERS OF MILK DURING HARD AND SEMI-HARD PASTE CHEESE PROCESSING

The aim of the present paper is the study of some physical-chemical parameters’ variation at the milk processing for obtaining cheese. For these investigations, it had been started from milk-raw material and finally it was analyzed some parameters (water content, fat, salt) for two cheese assortments obtained from analyzed milk: - ?vai?er, cheese with hard paste and long period of maturation; - Tilsit, cheese with semi-hard paste. The physical-chemical exam betray a good quality of milk-raw material. As regarding the variation of the fat content reported to dried substance during maturation, it was found out low values after three months of maturation for all analyzed cases. During maturation the water content is decrease. Making a comparison between maturated cheese and fresh cheese, as regards salt content it is found out an increase for all samples. During maturation it is found out a decrease of protein content through it’s proteolitic degradation, resulting more simple compounds

AMINO ACIDS DETERMINATION IN CHEESE

Isotopic dilution gas chromatography-mass spectrometry (ID-GC/MS) is the techniques used for quantitative analysis of compounds labeled with stable isotopes. The aim of the work was to develop a simple and accurate analytical method to determine amino acids in some biological specimens by ID-GC/MS technique. A Trace DSQ ThermoFinnigan quadruple mass spectrometer coupled with a Trace GC was used. Amino acids were separated on a Rtx-5MS capillary column, 30 m x 0.25 mm, 0.25µm film thickness, using a temperature program from 50°C, 1 min, 6°C/min la 100°C, 4°C/min la 200°C, 20°C/min la 300°C, (3min). The free amino acids were determined during the ripening period