The purpose of this study is to analyze the changes for the main physico-chemical characteristics... more The purpose of this study is to analyze the changes for the main physico-chemical characteristics: pH values, vitamin C, acidity, density, water activity of fruit juices during storage. The citrus juices, orange juice is the most appreciated and used because of its flavor and high content of vitamin C. Evaluation of the quality and determination of life (shelf life) it is based mainly on the progress of vitamin C during storage. Fruit juices were prepared using a robot type fruit squeezer. Were prepared orange juice, kiwi, apple, the flesh and clear and mixed fruit in different proportions. Physico-chemical characteristics were determined from fresh juice as well as from juice kept in refrigerator, at certain time intervals (one day, two days, five and seven days). The storage of these juices under refrigeration conditions has determined percentage reductions of vitamin C content of these ones. Among the analyzed juices the product with higher content of vitamin C is kiwi fresh juic...
Commercial pudding powders are usually composed of starch, hydrocolloids, colorings and aromas, a... more Commercial pudding powders are usually composed of starch, hydrocolloids, colorings and aromas, and are intended to be dissolved in milk. The use of milk substitutes is mandatory for people suffering from lactose intolerance and milk allergies, but these ingredients have an effect on pudding structure and rheological behavior that has been little studied. The aim of the present study was to characterize the rheological behaviour of three commercial pudding powders dissolved in water, rice drink, grapefruit juice, soy drink and milk (reference sample). The three pudding powders, apparently similar in formulation, resulted in final products with large rheological differences that could be ascribed to different types and to quantity of starch present in the formulation. Generally, the properties of rice drink based products were comparable to those of the water systems, while the characteristics of soy drink based puddings were similar to those...
The aim of the study was to determine the influence of hemp seed oil on the rheological propertie... more The aim of the study was to determine the influence of hemp seed oil on the rheological properties of the dough and the properties of white and black wheat flour bread. In this work, the dough was obtained from wheat flour types 550, 650, and 1350 to which hemp seed oil was added in percentages ranging from 0–15% (flour-based). The empirical and fundamental rheological properties of the dough were characterization using an alveograph test and a rotational rheometer. The rheological properties determined by the alveograph test indicated a correlation between the dough extensibility index and the bread volume. The obtained results led to the conclusion that the addition of oil in the dough, at a maximum percentage of 15%, modifies rheological properties by decreasing the modulus of viscosity and elasticity. Textural properties were used to determine hardness, springiness, cohesiveness, and adhesiveness. The hardness and softness of the bread decreased as the percentage of added oil in...
The increase of the fiber content in bread is a major challenge in the baking industry. In this s... more The increase of the fiber content in bread is a major challenge in the baking industry. In this study, the quality characteristics of flour and bread mixture obtained by adding artichoke flour , as a source of fiber, was determined. The physico-chemical characteristics of flour were analyzed: gluten content, acidity of artichoke flour added at 0%, 10%, 20%, 30 % and 40%. Bread made with and without the addition of artichoke flour has been evaluated for specific volume, color and porosity. The addition of artichoke flour decreased water absorption capacity of the flour, reduced the amount of gluten in the dough and increased acidity of the flour mixture. The bread samples obtained by substituting the whole wheat flour by artichoke flour were analyzed in terms of acceptability and quality. For this objective five bread samples were analyzed and the color of bread and a series of physical parameters (diameter, sample mass, height / diameter core porosity) were determined.
In this work it has searched the influence of storage conditions upon ascorbic acid content, in J... more In this work it has searched the influence of storage conditions upon ascorbic acid content, in Jonathan and Golden apples. The study of ascorbic acid content and pH evolutin for 16 weeks has been carried out using, as biological material, apple samples from Jonathan and Golden varieties, coming from the orchards in the area of Fălticeni. The apples were kept in containers of glass and wood, constituting, for each sample, variants of experiences, in the presence and in the absence of oxygen, at following thermal thresholds: 4°C, 8°C and 15°C. In order to keep the apples in the presence of oxygen, they were placed in wooden boxes. To store apples in an oxygen-free environment, it used glass containers where the fruits were introduced along with a small candle lit, and then the lid of the container was tightly closed. The extinguish of the candle has confirmed that the oxygen in the container was used. The chemical investigations have been carried out on freshly harvested material (we...
To determine the effects of processing, such as dried fruits and pasteurization, on selected qual... more To determine the effects of processing, such as dried fruits and pasteurization, on selected quality parameters, rosehip were processed to syrup, jam and dried fruits tea. For investigation of the contents of ascorbic acid, total soluble solids, pH values and the antioxidant capacity, samples were taken after different stages of production to determine the effects of processing. The content of vitamin C was measured in the samples was separated, identified and dosed in a HPLC SHMADZU system coupled with UV–VIS detector (DAD). Ascorbic acid values of rosehip fruits dried tea and syrup were determined as 0.72 and 2.18 mg/100g, respectively. In addition, ascorbic acid contents of the rosehip fruits and jam were established as 415.86 and 37mg /100g, respectively. The colour changing from the different juice samples was measured by lightness values (L*), redness values (a*) and yellowness (b*) values. The result indicated the change in Hunter parameters, L* and b*. The results from the p...
Knowledge of the physical properties of the mustard seeds (Sinapis Alba L.), is necessary for the... more Knowledge of the physical properties of the mustard seeds (Sinapis Alba L.), is necessary for the design of equipment for harvesting, transporting, cleaning, packing, storing, processing, etc., of the seeds. The physical properties of Sinapis Alba L. have been evaluated as a function of moisture range of the seeds. The size and mass increased from 2.8 mm to 3.04 mm and 6.9 g to 7.41 g, respectively, when the moisture content increased from 7% to 15.99%. The bulk density, porosity and angle of repose increased with the increase in the moisture content. The plywood surface offered more frictional resistance than the galvanized iron surface.
The paper presents the kinetic characteristics in non-isothermal conditions obtained by degradati... more The paper presents the kinetic characteristics in non-isothermal conditions obtained by degradation in argon of some aromatics copolyethers with semi rigid and flexible spacer and by comparing the results obtained for the homopolyethers corresponding to the bisphenols and spacer used. Copolyethers were synthesised by phase transfer catalysis method in liquid/liquid system. Oxetanic, diethyl etheric or hexamethilenic spacers have been used. 4,4'-dihidroxy azobenzene and 4,4' dihidroxy biphenyl were used as bisphenol. Thermogravimetric analysis and derivative thermogravimetric analysis were applied. The kinetic characteristics suggest the complexity of the thermal degradation mechanism up to 1000°C. The degradation rate is depending on the chemical structure of the main chain. Compensation equations are proposed.
The wheat technological properties are mainly given by the particularities of gluten structure, b... more The wheat technological properties are mainly given by the particularities of gluten structure, by protein compounds respectively. The research in the area of gluten was made to identify the gluten protein fractions complex and find out the ratios between those fractions. The establishment of protein fractions of glutenines and gliadines are considered as mainly variables for the bakery potential of grains. Flour quality, proteins content and the ratio between glutenines and gliadines influence to a great extent the rheological properties of dough and the quality of bakery products implicitly. This paper presents the research results following the selection and characterization, according to quality indexes, of eight wheat varieties, grown in the Suceava area. The objectives of this paper are to study the correlations between some technological parameters (acidity, pH, wet gluten, protein content) from the selected wheat varieties and identify their gluten proteins (gliadines and gl...
The purpose of this work is to classify honey to their floral source based on their colour. For t... more The purpose of this work is to classify honey to their floral source based on their colour. For this study were chosen 15 samples of honey from different floral sources (5 samples of acacia, 5 samples of tilia and 5 samples of sun flower honey). The colour of honey is influenced by the floral source, due to the minerals and other minor components presented; exposure to heat and storage time may affect honey’s colour. One of the easiest way to determine the honey colour is using the reflectance measurement in CIELab coordinates. The coordinates in CIELab dimension are L*, a* and b* values, which explain a 3-dimensional colour space. The L* value is the vertical axis and defines the lightness, and a* and b* values are perpendicular horizontal axes and define red-to-green and blue-to-yellow, respectively. In addition, hue angle (H) and colour intensity (C*) can be calculated from a* and b*. The honeys with the greatest purity of colour were the sun flower and tilia samples; the acaci...
Analele Universitatii "Ovidius" Constanta - Seria Chimie, 2014
Samples of commercially available Romanian wines were analyzed in order to determine total phenol... more Samples of commercially available Romanian wines were analyzed in order to determine total phenols content and the antioxidant activity. The content of total phenolics in the extracts was determined according to the Folin-Ciocalteu method and calculated as gallic acid equivalents (mg GAE/100g). Antiradical activities of the extracts were evaluated by a micro assay using 1, 1¢-diphenyl-2-picrylhydrazyl spectrophotometric method. Wine characteristics measurements were examined by multivariate data analysis, using principal component analysis (PCA). Total polyphenol content was correlated to the antioxidant activity of the studied wine samples. The values of the inhibition power of free radical, PI%, are ranging between 1.68 for white wine and 0.95 for red wine (“Bull blood” bottled by Tohani winery, Prahova, Romania).
The purpose of this study is to analyze the changes for the main physico-chemical characteristics... more The purpose of this study is to analyze the changes for the main physico-chemical characteristics: pH values, vitamin C, acidity, density, water activity of fruit juices during storage. The citrus juices, orange juice is the most appreciated and used because of its flavor and high content of vitamin C. Evaluation of the quality and determination of life (shelf life) it is based mainly on the progress of vitamin C during storage. Fruit juices were prepared using a robot type fruit squeezer. Were prepared orange juice, kiwi, apple, the flesh and clear and mixed fruit in different proportions. Physico-chemical characteristics were determined from fresh juice as well as from juice kept in refrigerator, at certain time intervals (one day, two days, five and seven days). The storage of these juices under refrigeration conditions has determined percentage reductions of vitamin C content of these ones. Among the analyzed juices the product with higher content of vitamin C is kiwi fresh juic...
Commercial pudding powders are usually composed of starch, hydrocolloids, colorings and aromas, a... more Commercial pudding powders are usually composed of starch, hydrocolloids, colorings and aromas, and are intended to be dissolved in milk. The use of milk substitutes is mandatory for people suffering from lactose intolerance and milk allergies, but these ingredients have an effect on pudding structure and rheological behavior that has been little studied. The aim of the present study was to characterize the rheological behaviour of three commercial pudding powders dissolved in water, rice drink, grapefruit juice, soy drink and milk (reference sample). The three pudding powders, apparently similar in formulation, resulted in final products with large rheological differences that could be ascribed to different types and to quantity of starch present in the formulation. Generally, the properties of rice drink based products were comparable to those of the water systems, while the characteristics of soy drink based puddings were similar to those...
The aim of the study was to determine the influence of hemp seed oil on the rheological propertie... more The aim of the study was to determine the influence of hemp seed oil on the rheological properties of the dough and the properties of white and black wheat flour bread. In this work, the dough was obtained from wheat flour types 550, 650, and 1350 to which hemp seed oil was added in percentages ranging from 0–15% (flour-based). The empirical and fundamental rheological properties of the dough were characterization using an alveograph test and a rotational rheometer. The rheological properties determined by the alveograph test indicated a correlation between the dough extensibility index and the bread volume. The obtained results led to the conclusion that the addition of oil in the dough, at a maximum percentage of 15%, modifies rheological properties by decreasing the modulus of viscosity and elasticity. Textural properties were used to determine hardness, springiness, cohesiveness, and adhesiveness. The hardness and softness of the bread decreased as the percentage of added oil in...
The increase of the fiber content in bread is a major challenge in the baking industry. In this s... more The increase of the fiber content in bread is a major challenge in the baking industry. In this study, the quality characteristics of flour and bread mixture obtained by adding artichoke flour , as a source of fiber, was determined. The physico-chemical characteristics of flour were analyzed: gluten content, acidity of artichoke flour added at 0%, 10%, 20%, 30 % and 40%. Bread made with and without the addition of artichoke flour has been evaluated for specific volume, color and porosity. The addition of artichoke flour decreased water absorption capacity of the flour, reduced the amount of gluten in the dough and increased acidity of the flour mixture. The bread samples obtained by substituting the whole wheat flour by artichoke flour were analyzed in terms of acceptability and quality. For this objective five bread samples were analyzed and the color of bread and a series of physical parameters (diameter, sample mass, height / diameter core porosity) were determined.
In this work it has searched the influence of storage conditions upon ascorbic acid content, in J... more In this work it has searched the influence of storage conditions upon ascorbic acid content, in Jonathan and Golden apples. The study of ascorbic acid content and pH evolutin for 16 weeks has been carried out using, as biological material, apple samples from Jonathan and Golden varieties, coming from the orchards in the area of Fălticeni. The apples were kept in containers of glass and wood, constituting, for each sample, variants of experiences, in the presence and in the absence of oxygen, at following thermal thresholds: 4°C, 8°C and 15°C. In order to keep the apples in the presence of oxygen, they were placed in wooden boxes. To store apples in an oxygen-free environment, it used glass containers where the fruits were introduced along with a small candle lit, and then the lid of the container was tightly closed. The extinguish of the candle has confirmed that the oxygen in the container was used. The chemical investigations have been carried out on freshly harvested material (we...
To determine the effects of processing, such as dried fruits and pasteurization, on selected qual... more To determine the effects of processing, such as dried fruits and pasteurization, on selected quality parameters, rosehip were processed to syrup, jam and dried fruits tea. For investigation of the contents of ascorbic acid, total soluble solids, pH values and the antioxidant capacity, samples were taken after different stages of production to determine the effects of processing. The content of vitamin C was measured in the samples was separated, identified and dosed in a HPLC SHMADZU system coupled with UV–VIS detector (DAD). Ascorbic acid values of rosehip fruits dried tea and syrup were determined as 0.72 and 2.18 mg/100g, respectively. In addition, ascorbic acid contents of the rosehip fruits and jam were established as 415.86 and 37mg /100g, respectively. The colour changing from the different juice samples was measured by lightness values (L*), redness values (a*) and yellowness (b*) values. The result indicated the change in Hunter parameters, L* and b*. The results from the p...
Knowledge of the physical properties of the mustard seeds (Sinapis Alba L.), is necessary for the... more Knowledge of the physical properties of the mustard seeds (Sinapis Alba L.), is necessary for the design of equipment for harvesting, transporting, cleaning, packing, storing, processing, etc., of the seeds. The physical properties of Sinapis Alba L. have been evaluated as a function of moisture range of the seeds. The size and mass increased from 2.8 mm to 3.04 mm and 6.9 g to 7.41 g, respectively, when the moisture content increased from 7% to 15.99%. The bulk density, porosity and angle of repose increased with the increase in the moisture content. The plywood surface offered more frictional resistance than the galvanized iron surface.
The paper presents the kinetic characteristics in non-isothermal conditions obtained by degradati... more The paper presents the kinetic characteristics in non-isothermal conditions obtained by degradation in argon of some aromatics copolyethers with semi rigid and flexible spacer and by comparing the results obtained for the homopolyethers corresponding to the bisphenols and spacer used. Copolyethers were synthesised by phase transfer catalysis method in liquid/liquid system. Oxetanic, diethyl etheric or hexamethilenic spacers have been used. 4,4'-dihidroxy azobenzene and 4,4' dihidroxy biphenyl were used as bisphenol. Thermogravimetric analysis and derivative thermogravimetric analysis were applied. The kinetic characteristics suggest the complexity of the thermal degradation mechanism up to 1000°C. The degradation rate is depending on the chemical structure of the main chain. Compensation equations are proposed.
The wheat technological properties are mainly given by the particularities of gluten structure, b... more The wheat technological properties are mainly given by the particularities of gluten structure, by protein compounds respectively. The research in the area of gluten was made to identify the gluten protein fractions complex and find out the ratios between those fractions. The establishment of protein fractions of glutenines and gliadines are considered as mainly variables for the bakery potential of grains. Flour quality, proteins content and the ratio between glutenines and gliadines influence to a great extent the rheological properties of dough and the quality of bakery products implicitly. This paper presents the research results following the selection and characterization, according to quality indexes, of eight wheat varieties, grown in the Suceava area. The objectives of this paper are to study the correlations between some technological parameters (acidity, pH, wet gluten, protein content) from the selected wheat varieties and identify their gluten proteins (gliadines and gl...
The purpose of this work is to classify honey to their floral source based on their colour. For t... more The purpose of this work is to classify honey to their floral source based on their colour. For this study were chosen 15 samples of honey from different floral sources (5 samples of acacia, 5 samples of tilia and 5 samples of sun flower honey). The colour of honey is influenced by the floral source, due to the minerals and other minor components presented; exposure to heat and storage time may affect honey’s colour. One of the easiest way to determine the honey colour is using the reflectance measurement in CIELab coordinates. The coordinates in CIELab dimension are L*, a* and b* values, which explain a 3-dimensional colour space. The L* value is the vertical axis and defines the lightness, and a* and b* values are perpendicular horizontal axes and define red-to-green and blue-to-yellow, respectively. In addition, hue angle (H) and colour intensity (C*) can be calculated from a* and b*. The honeys with the greatest purity of colour were the sun flower and tilia samples; the acaci...
Analele Universitatii "Ovidius" Constanta - Seria Chimie, 2014
Samples of commercially available Romanian wines were analyzed in order to determine total phenol... more Samples of commercially available Romanian wines were analyzed in order to determine total phenols content and the antioxidant activity. The content of total phenolics in the extracts was determined according to the Folin-Ciocalteu method and calculated as gallic acid equivalents (mg GAE/100g). Antiradical activities of the extracts were evaluated by a micro assay using 1, 1¢-diphenyl-2-picrylhydrazyl spectrophotometric method. Wine characteristics measurements were examined by multivariate data analysis, using principal component analysis (PCA). Total polyphenol content was correlated to the antioxidant activity of the studied wine samples. The values of the inhibition power of free radical, PI%, are ranging between 1.68 for white wine and 0.95 for red wine (“Bull blood” bottled by Tohani winery, Prahova, Romania).
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Papers by Cristina Damian