Research Regarding the Use of Wheat Biodiversity for Obtaining some Cereal-Based Fermented Mashes

International audience; Cereal-based fermented beverages are an opportunity to include probiotics and fiber in human nutrition. Nowadays, increasing the interest for rediscovering the benefits, on scientific basis, of traditional fermented beverages based on cereals. Fermented mashes based on different cereal grist, namely Braga in Romanian, is a healthy and nutritious beverage, a source for new functional products with beneficial effects on human health. Physical-chemical and sensorial characteristics of these beverages depend on the ingredients and method of preparation. In this article was analyzed the influence of the five varieties of wheat on the main physical-chemical and sensorial c…

Basic Physical-Chemical and Sensorial Evaluation of Some Fermented Mashes Produced from Wheat, Husked Millet, Barley Malt and Oat

Abstract Fermented mashes based on different cereal grist are a healthy and nutritious beverage, a source for new functional products with beneficial effects on human health. These mashes are a thick consistency and sour-sweet taste, different colors depending on the ingredients and method of preparation. In this study were determined the main physical and chemical characteristics (pH, volatile and total acidity, total and soluble dry substances, alcohol concentration, dynamic viscosity) and was made sensorial analysis of some boiled aqueous mashes obtained from wheat, husked millet, barley malt and oat. Mashes were fermented at 30 °C with a mixed culture of mesophilic cheese lactic acid ba…

EFFICIENT DEGRADATION OF CLOFIBRIC ACID BY HETEROGENEOUS PHOTOCATALYTIC OXIDATION PROCESS

International audience; Emerging pollutants such as pharmaceutical active compounds were detected worldwide in different environmental compartments. Nowadays, multiple studies are focused on the investigation of their environmental fate, as well as to find new, efficient and sustainable removal technologies. Several studies demonstrated that heterogeneous photocatalysis is one of the most promising techniques used for water purification. Thus, the aim of our work was to evaluate the photodegradation efficiency of a refractory emergent compound, named clofibric acid, under UV light in aqueous solution. We report that photodegradation and mineralization efficiency are strongly dependent of th…

Teaching process control in food engineering: dynamic simulation of a fermentation control process

Abstract Students usually have difficulties to understand abstract concepts of process control. Implementing in teaching process the inquiry-based learning helps students to follow methods and practices similar to those of professional scientists in order to construct knowledge. The paper describes the steps reached in simulation-based learning: from experimental data obtained by the students in their practical method (study and measurement of variables to some fermentation processes) to the simulated the behaviour of the process under a feedback control system. By providing opportunities for students to check their understanding and reflect on their learning process performance is enhanced…

Simulation-Based Learning, an Essential Tool for Control Process in Food Engineering Education

Abstract Simulation-based learning has become an essential tool for food engineers in education and industry. The students from food engineering higher education usually have difficulties to understand abstract concepts of the process control, to make links among microbiology, biochemistry and automation of the technological process from food industry. The present paper describes a methodology for teaching the process control by developing a control level process using simulation-based learning. The used of this metode highlighted that the students developed competence toward “thinking like a scientist”, developed argumentation and critical decision-making skills and reinforced research-pla…

The Influence of The Degree of Grinding to Obtain of Some Fermented Mashes Based on Whole Wheat and Husked Millet

The purpose of this article was to study the influence of degree of milling whole wheat (was ground in 4 variants of grain) and husked millet (was finely ground) to obtain fermented mashes type Braga. There have been 4 mashes of grist of whole wheat, grist husked millet, hop pellets and water and were boiled under continuous stirring and then cooled. Their content has diluted with water and then strainer by pressed through a sieve. Each mash-filtrate has divided in two and added white sugar 7%, resulting two series of sweet mashes. One has inoculated with a mixed culture of yeast and lactic bacteria and the other only with yeast culture. After fermentation were analyzed fermented mashes (pH…

REMOVAL OF AN ORGANIC REFRACTORY COMPOUND BY PHOTOCATALYSIS IN BATCH REACTOR - KINETIC STUDIES

Measurement of pollution levels of N-nitroso compounds of health concern in water using ultra-performance liquid chromatography–tandem mass spectrometry

International audience; This paper reports the development of a highly sensitive analytical method combining solid-phase extraction (SPE) with ultra-high performance liquid chromatography coupled with tandem mass spectrometry (UHPLC–MS/MS), for the monitoring of ultra-trace levels of N-nitrosamines in water samples. Under optimized analytical conditions, chromatographic separation was performed in 3 min, in isocratic mode, using an Acquity UHPLC C18 column and a mobile phase consisting of acetonitrile, water, and formic acid (60:40:0.1, v/v/v) at a flow rate of 0.4 mL min−1. Electrospray ionization tandem interface was employed prior to mass spectrometric detection. Good linearity (R2 ≥ 0.9…