bioatlas 2014 n ecoagritourism v - rosita · ecoagritourism bulletin of agri-ecology, agri-food,...

Journal of

EcoAgriTourismJournal of

EcoAgriTourismBulletin of Agri-ecology, Agri-food, Bioengineering and Agritourism

Vo

l. 1

0 (

2014

), N

r. 1

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)

Biodiversity

CalitaTerra

Sustainable Tourism and Hospitality

Ideas and Concepts

Sanogeneous Food

NewsJournal of EcoAgriTourism

ISSN: 1844-8577

*

Journal of EcoAgriTourism is a follow up, by translation in English of

“Revista de EcoAgroTurism” ISSN 1841-642X, first issued in 2005

1. Biodiversity capitalization and Tourism application

Biodiversity and Agriculture Technologies Environment

Biodiversity and Fores ResourcesLandscape Management and

Development of Tourism Industry

Rural Tourism, Agri-tourism

2. Bio-food and Public Health and Culinary Production

Eco-biotechnologies and Minimal Processing in Food Industry

Minimal Gastronomic Energineering

Sanogeneous Food and Preventive Therapies

Traditional Food and Ethno-Pharmacology

3. Management and IT&C in Agri-Food, Tourism and Hospitality Industry

Telecommunications, GIS, GPS in Agriculture and Forestry

Information Technology in Tourism- Software Applications

Travel and Tourism Industries and Hotels and Restaurant Management

Communication and Entertainment in Tourism

4. Agri-food and Tourism Equipment

Agricultural and Biotechnologies Installations and Equipment

Hotel and Restaurant Equipment

Agricultural and Tourism Transports

Installations and Equipment in Tourism Buildings

International Conference on New Research in Agri-food and Tourism

BIOATLAS 2014 www.rosita.ro/bioatlas

SELECTED PAPERS FROM THE PROCEEDING OF BIOATLAS 2014

CONFERENCE-vol. 1

15-17 May 2014BIOATLAS 2014 CONFERENCEInternational Conference on New Research in Food and Tourismwww.rosita.ro/bioatlas

Editors: Gaceu L., Gruia R.

http://http://

Published by:

Co-editor: Romanian Society for Information Technology in Agriculture, Food, Environment and Tourism

Transilvania University PressPublisher Address:500091 Brasov, B-dul Iuliu Maniu 41 ATel: 0268-476050Fax: 0268-476051E-mail: [email protected]

Str. Castelului nr. 148, 500014, Braşov, ROMANIATel.&Fax.: +40-268-472222www.rosita.ro

Journal published by the Faculty of Food and Tourism, “Transilvania” University of Brasov.

Journal's Director

Editor-in-Chief

Scientific Board

Editorial Board

:

:

:

:

Prof. Romulus GRUIA Ph. D.

Assoc. Prof. Liviu GACEU Ph. D.

Dr. Gilles Bedoux, FranceProf. Dr. eng. Werner Hofacker, GermanyProf. Dr. Ray F. Iunius, SwitzerlandProf. Dr. eng. Petru Alexe, RomaniaProf, Dr. Eng. Miklos Herdon, HungaryProf. Dr. Sukmanov A. Valerij, UkraineProf. Dr. Maria Isabel Bernuga, SpainProf. Dr. eng. Stefan StefanovProf. Dr. Simionescu Dumitru, RomaniaAssoc. prof. dr. eng Thierheimer Walter Wilhelm

Translator: Simona BUCSALecturer dr. eng. Marius HODARNAU Seidecaru CorinaTohaneanu Ana MariaOprea Oana Bianca Ion Anca MarianaKurtisovici Alexandra Carmen

EcoAgriTourism, in the light of its multidisciplinary character, is a wide-open journal which brings together the opinions of specialists from both academic and economic environment, fostering fruitful collaborations.

The journal's structure covers all aspects of the fields approached, the focus being on original and current researches with applications in agriculture, food industry and rural tourism. Collaborators may feel free to undertake biological and technical aspects as well as aspects with social, cultural and environmental impact. Information of general interest is also welcome for the agriecology-food-tourism axis.

Prof. Romulus Gruia Ph. D.

The Journal of EcoAgroTurism aims at approaching analyses, methodologies, options and references within the journal's framework.

Department of Ecobiotechnologies and Equipment for Food and AgricultureTransilvania University of Braşov

Bd. Eroilor nr. 29, 500036, Braşov, Tel & Fax: 0268-415326, Tel: 0268-413000/161 ISSN: 1844-8577

Main research direction: “Agriculture, Biotechnologies, Food and Tourism Development”

Romanian Society for Information Technology in Agriculture, Food, Environment and Tourism (ROSITA)

Department of Ecobiotechnologies and Equipment for Food and Agriculture

http://http://

Journal of EcoAgriToursim Proceeding of BIOATLAS 2014 Conference Vol. 10, no.1 2014

1

ACADEMIC MESSAGE

at the 4th edition of BIOATLAS International Conference,taking place at Transilvania University from Bra ov, Faculty of Food and Tourism,

May, 15-17, 2014

The message identifies itself with a certitude of the professional prestige and of thescientific quality of excellence that this scientific event made proof of during the previouseditions that took place between 2008 - 2012.

We emphasize the fact that this professional message has a triple academic meaning,as I am transmitting it on behalf of profile specialists from the Romanian Academy, from theAcademy of Agricultural and Forestry Sciences and from the Academy of Scientists fromRomania, having the intellectual and moral satisfaction to accomplish an honorable colleagueduty towards the initiator and coordinator of this international conference, respectively Mr.Prof. Romulus Gruia, PhD, that I have met and particularly appreciated for more than threedecades, as he has always been restless in seeking scientific truth and in permanent directconnection with international scientific news in the competence fields that made him knownand that positively superpose with the present and of perspective complex themes approachedin this volume, that I recommend with all my conviction and necessary responsibility.

Both for specialists and for consuming and beneficiary public from civil society, allnews referring to alimentary safety and security, to their nutritive quality and biodisponibility,to traditional culinary diversity and to a polyvalent tourism, respectively ecologic, cultural,rural etc., are approached in this volume with high scientific and methodological accuracy atsuperior level of international standards, with scientific interpretations corresponding tointernational literature of specialty, bringing numerous and various theoretic and practicalscientific contributions to the progress and development of thorough knowledge linked toagri-food biodiversity and biotechnology, gastronomic engineering, traditional foods andetno-pharmacology, agri-tourism, landscape management and development of tourismindustry, IT applications and equipments corresponding to these fields.

We wish good luck to the ongoing of the scientific events of the conference.

Prof.univ.dr., Dr.HC (M) Alexandru T. BOGDAN

Correspondent Member of the Romanian AcademyMember of honour of Academy of Agricultural and Forestry Sciences

Member of honour of Academy of Scientists from Romania


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ORGANIZERS

TRANSILVANIA UNIVERSITY of BRA OVFaculty of Food and Tourism

ROMANIAN SOCIETY FOR INFORMATION TECHNOLOGY INAGRICULTURE, FOOD, ENVIRONMENT AND TOURISM

RESEARCH CENTER OF ECO-BIOTECHNOLOGIESAND EQUIPMENT IN AGRICULTURE AND FOOD

In collaboration with:ROPAM – ROMANIAN ASOCIATION OF HERB GROWERSROMANIAN ASSOCIATION OF ETHNO-PHARMACOLOGY – AFFILIATED TOEUROPEAN SOCIETY OF ETHNO-PHARMACOLOGYROMANIAN ASSOCIATION OF ECOSANOGENESIS

PARTNERS

Sanitary Veterinary and Food Safety Agency of Bra ovNational Institute of Research-Development INCD for Potato and Sugar Beat Bra ovResearch and Development Center for Fodder Crops and Pasture Bra ovARO-PALACE S.A. BRA OVANTREC – Filiala BrasovCenter for Engineering and Management in Agriculture, Food and TourismCentral Library of Transilvania University of Brasov

HONORIFIC PRESIDENT

Prof. Ioan Vasile ABRUDAN, PhDRector of Transilvania University of Bra ov

EXECUTIV COMMITTEE

PRESIDENT OF THE CONFERENCEProf. Romulus GRUIA, PhD

CONFERENCE SECRETARY:Assoc. Prof Liviu GACEU, PhD


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HONORIFIC GUESTS

Prof. Ion VISA, PhD – General Director ICDT – Transilvania University of BrasovClaudian CHIRU, PhD – General Director INCDCSZ, Brasov, RomaniaIon PIRNA, PhD – General Director INMA Bucuresti, RomaniaStefan MANEA, PhD – General Director S.C. HOFIGAL EXPORT IMPORT S.A.Teodor MARUSCA, PhD – Director ICD Pasture Brasov, RomaniaDorin ENACHE, PhD - Director DSVSA Brasov, RomaniaDumitru LAZURCA, PhD – President of ROPAM Association, Romania.

SCIENTIFIC COMMITTEE

PRESIDENT:Prof. H.C. Alexandru T. Bogdan Ph. D., M..C. Romanian Academy

Members:Prof. Michael Mulvey Ph.D. Faculty of Tourism and Food, DIT, IrelandDr. rer. agr. Thomas Hoffman, ATB, GermanyDr. rer. agr. Hans-Jörg Gusovius, ATB, GermanyProf. Miklos Herdon Ph. D., University of Debrecen Centre of Agricultural Sciences,HungaryProf. Werner Hofacker Ph. D., University of Applied Science, Konstanz, GermanyProf. Stergios Tzortzios, Ph. D., University of Thessaly, GreeceProf. Zeynel Cebeci Ph. D., Çukurova University Adana, TurkeyAcad. Prof. Valerii Sukmanov Ph. D. Hab., University of Economy and CommerceDonetsk, UcraineIulia Iatco, Ph.D., IMB, Academy of Sciences, MoldovaProf. Csukas Bela, Ph. D. Hab., Kaposvar Univ., HungaryProf. Monica Tereza Buscaiu Neagu Ph. D., Polytechnic University of Valencia, SpainProf. Gilles Bedoux Ph. D University Bretagne Sud Vanne, FranceProf. Maria Isabel Berruga Fernandez,University Castilla La Mancha, SpainProf. Mark Shamtsyan Ph. D. St. Petersburg, State Institute of Technology, RusiaProf. Stefan Stefanov, University of Food Technology, Plovdiv, BulgariaProf. Valerian Dorogan Ph. D Hab., TUM, MoldovaProf. Gianluca Schillaci Ph. D., University of Catania, ItalyProf. Patrizia Restani, Ph D., Milano University, ItalyProf. Usanee Suthammaporn, Ph. D., International School of Tourism, ThailandProf. Vladimir Telichkun, Ph. D., Hab., NUFT, UcraineProf. Gheorghe Voicu, Ph. D., Univ. Politehnica BucurestiProf. Dumitru Tucu Ph. D., Univ. Politehnica TimisoaraProf. Dumitru Mnerie Ph. D., Univ. Politehnica TimisoaraProf. Ovidiu Tita Ph. D., Univ. Lucian Blaga, SibiuProf. Petru Alexe Ph. D., University "Dunarea de Jos" Galati, RomaniaProf. Ion Pirna Ph. D., Managing Director INMA Bucharest, Romania


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ORGANIZING COMMITTEE

President: Prof. Romulus Gruia Ph.D, Faculty of Food and Tourism, Transilvania Universityof Brasov, RomaniaSecretary: Assoc. Prof. Liviu GACEU, Ph. D., Transilvania University of Brasov, Romania

Members:

Prof. Carol Csatlos, Ph. D., Transilvania University of Brasov, Romania

Prof. Nicolae Tane, Ph. D., Transilvania University of Brasov, Romania

Prof. Angela Marculescu, Ph. D., Transilvania University of Brasov, Romania

Assoc. Prof. Comanescu Ioana, Ph. D., Transilvania University of Brasov, Romania

Assoc. Prof. Thierheimer Walter Ph. D., Transilvania University of Brasov, Romania

Lecturer Dorin Valter Enache Ph. D., Transilvania University of Brasov, Romania

Lecturer Carmen Badarau Ph. D., Transilvania University of Brasov, Romania

Lecturer Gheorghe Puchianu Ph. D., Transilvania University of Brasov, Romania

Lecturer Cristina Canja Ph. D., Transilvania University of Brasov, Romania

Lecturer Ola Daniel Ph. D., Transilvania University of Brasov, Romania

Lecturer Valentin Necula Ph. D., Transilvania University of Brasov, Romania

Prof. dr. Birca Adriana, George Baritiu University, Brasov, Romania

CONFERENCE SECRETARIAT MEMBERS

Dr. Simona SOICA PhD. – simultaneous translationDrd. Ing. Filip Vlad EDU

Ms. Mirela MUNTEANUMs. Ioana POPAMs. Harieta BUJOREANUMs. Gina TOMAMr. Alexandru WELTERMr. Adrian TUDUCE

SPONSORS

Craiasa Muntilor – Moeciu de susARO-PALACE S.A. BrasovNUTRACEUTICAL S.R.L. BrasovROSITA - Brasov

STUDENTS:Oana Bianca OPREAAlexandra KURTISOVICIAnca Mariana IONCorina SEIDECARUAna Maria TOHANEANU


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SUMMARY

Editorial

1 Academic Message

Biodiversity

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11

18

22

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Scientific basis of a national, strategic and preference interest project, ofagri-food bioeconomy and of tourism eco-economy, by innovativevalorization of the Romanian territorial capital in the 21st centuryA. T. Bogdan, R. Gruia, G. F. Tob , C. Pa al u

Effect of some Therapies on potato plantlets Infected with Potato Virus X(Pvx)C. L. B u, N. Chiru

A Laboratory Method for the Detection of Mechanical Damages at potatosortingF. V. Edu, D. M. D nil

Results on the Behaviour of some potato varieties (Solanum Tuberosum L.)Suitable for Industrial Processing at the Potato Research and DevelopmentStation Targu SecuiescG. Mike

Plant Sources Useful In Digestive Enzyme PreparationsA. Cozea, V.Tamas, M. Popescu, M. Neagu, N. Bordei

CalitaTerra32

37

41

47

53

56

66

71

75

Bulk Products Separation on a Stepped Screen SurfaceO. Falko

Studying of the Compressive Strength of Corrugated Paper Board by usingFem-Based Computer SimulationsS. Stefanov, V. Hadjiiski, D. Gospodinov

Research regarding convective drying of fruitsN. ane, W. Thierheimer, Ghe. Duruian

Using Oo Granulometric Distribution Functions in estimating Flows of Gristsorted in a Plansifter CompartmentGh. Voicu, G.A. Constantin, E.M. tefan, T. C s ndroiu

Investigation of the influence of the process and the medium propertiesconditions on the kinetics of green buckwheat flakes swelling processL. Glagoleva, I. Korotkikh

Research of Quality Indices of Drinking cow milkV. Malygina, V. Sukmanov, Y. Petrova, E.V. Bulgakova, K. Krotynova, D.Afenchenko, D. Dimitrov, I. Kostova, S. Damyanova, N. Ivanova, M. Petrova

Drying of plant materials in a Vibro-Fluidized Bed with Infrared HeatingA.N. Poperechnyi, I.V. Zhdanov, N.O. Mironova, A.V. Shulga

Cavitation Treatment of Grape RakiaD. Stoeva, M. Angelov

Observation of the Aero-Dynamic Characteristics of Corrugated Wall TubeD. Stoeva


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Sanogeneous Food

83

90

96

103

109

118

129

133

139

143

150

156

Effect of some Technological Treatments of Cold Pressed Walnut Oil(Juglans Regia L.) on its Antioxidant Profile and Quality CharacteristicsC. Popovici, P. Tatarov

Overview of National Moldavian Regulations on Food LabelingC. Popovici, E. Dmitrieva, A. Birca, I. Iatco

Food labels – an opportunity for informed choice of foodM. Petrova, I. Kostova, N. Ivanova, I. Ivanova, S. Damyanova

Research of Process of Output of Foamed Mixtures Made of Raw FishA. Yashonkov, V. Sukmanov

Metal Levels in Wine between Toxicity and Beneficial Effects on HumanHealthG. Vasile Scaeteanu, R.M.Madjar, C.Calin

Perspective on Human Exposure to Pesticides and their Metabolites inDifferent MediaR.M. Madjar, G.Vasile Scaeteanu, C.Calin

Do young people understand the information on Food Labeling?Y. Stefanova, S. Stefanov, G. Antova

Research on Optimising the Production Technology of Ice Wine at theTârnave Vineyard, Jidvei Wine CentreC. Tana, C. Marginean, O.Ti a, M. Ti a

The Phenolic Content of red wines from Târnave Vineyard, in 2010-2011-2012C. M rginean, C. Tana, O. Ti a, A. Ti a

Comprehensive Evaluation of Quality of milk and vegetable mince withbuttermilk ConcentrateT. Yudina, I. Nazarenko

A Study in Beer Pasteurization with the Help of MicrowavesM. Tomescu (Cism rescu), C. Csatlos

Hplc Studies on Optimum Technological Conditions to obtain garlicpowder, rich in Allicin, from garlic bulbs for Phytotherapic productsV. Luntraru, V. Tama , t. Manea, C. Luntraru

Sustainable Tourism and Hospitality160

169

174

182

Educational Experiences of a Tourism Softwer (Front Office System) at theUniversity of DebrecenG. Ráthonyi, L. Várallyai, I. Polyák Nagyné, K. Pet

Conception of an Integrated System for Agri-Tourism at Secusigiu (AradCounty)D. Mnerie, D. ucu, M. Muntean, F. Sidea

The Rules of ICT in Regional Development Related to the Agri-Food andTourism SectorsM. Herdon, K. Pet , Sz. Botos, L. Várallyai

Econometric Study of the Evolution of Brasov Lodging Industry andTourism MarketG. I. Florescu


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Ideas and Concepts192

195

198

201

211

Development of Biotechnology Combined Food Systems Enriched withPlant Complexes on the Basis of Animal OriginN. Rodionova, M. Manukowskai, E. Popov, E. Shitakova, M. Popova

On a new Relationship Between the Energy Consumption and Particle Sizein a Processes of Crushing and GrindingA.A. Ospanov

Vacuum-Sublimation Drying of National Milk Drinks – Shubat And Koumiss –when Imposing Magnetic and Super High-Frequency FieldsT. A. Kulakhmetovna

Study on the Compliance with Eu Food Labeling Regulations in RomaniaO. Ti a, M. Ognean, R.M. Iancu, C.F. Ognean, M.A. Ti a, C. Georgescu*

Integronic Food ConceptR. Gruia

News

219 Department of Eco-biotechnologies ana Equipment for Food andAgriculture


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Proceeding of BIOATLAS 2014 Conference

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Bazele tiin ifice ale unui proiectna ional, strategic i prioritar de

bioeconomie agro-alimentar i deeco-economie turistic , prin

valorificarea inovativ acapitalului teritorial românesc în

secolul XXI

Alexandru T. BOGDAN1, RomulusGRUIA2, George Florea TOB 1,

Carmen PA AL U3

Rezumat

România european i euroatlantic areîn context globalizat priorit ile tiin ificerecunoscute pentru conceptele debioeconomie clasic (prin Acad. GrigoreAntipa) i de bioeconomie modern (prinAcad. Nicholas Georgescu-Roegen).Autorii studiului sintetizeaz contribu iileacestor savan i, le coroboreaz cu altecontribu ii tiin ifice interna ionale i, maiales, aduc propriile lor rezultate originaleprin bioeconomia rural i agroalimentarîn rela ie cu integronica (prin teoriaintegronicii ecoemergente i cea amoduliz rii sistemelor complexe, dar iprin conceptele de management integronic,alimenta ie integronic .a.), cu biosofia iecosanogeneza (prin noile direc ii idomenii de activitate cum ar fi Agriculturamodular , Zootehnia cibernetic , Ingineriagastronomic , Genetica biocenozelor), saucu principiile moderne ale Economieiverzi sau Economiei albastre.

Analizele se fac cu exemple de tipstudii de caz, referitoare la bioeconomia iintegronica agro-alimentar în spa iulcarpato-danubiano-pontic autohton cudeschidere european .

Un aspect important îl reprezintsintetizarea recentei concep ii originale asavantului american Lester R. Brown (alesMembru de onoare al Academiei Române)referitoare la eco-economie, care esteanalizat inovativ în rela ie cuvalorificarea turistic complex a

Scientific basis of a national,strategic and preference interestproject, of agri-food bioeconomyand of tourism eco-economy, by

innovative valorization of theRomanian territorial capital in the

21st century

Alexandru T. BOGDAN1, RomulusGRUIA2, George Florea TOB 1,

Carmen PA AL U3

Abstract

European and Euro Atlantic Romaniahas, under globalized context, scientificpriorities recognized for the concepts ofclassical bioeconomy (due to Acad.Grigore Antipa) and of modernbioeconomy (due to Acad. NicholasGeorgescu-Roegen). The authors of thestudy synthesize the contributions of thesescientists, coordinate them with otherinternational scientific contributions and,especially, bring their own original resultsby rural and agro-alimentary bio-economyin relation with integronics (by the theoryof ecoemergent integronics and the one ofmodulating complex systems, but also byconcepts of integronic management, ofintegronic food etc), with biosophy andwith ecosanogeneses (by the newdirections and activity fields such asModular agriculture, Cyberneticzootechny, Gastronomic Engineering,Comunities Genetics) or with the modernprinciples of Green Economy or of BlueEconomy.

The analyses are made with examplesof the case study type, referring tobioeconomy and agri-food integronics inthe native Carpathian-Danube-Pontic areawith European opening.

An important aspect is represented bythe synthesis of the recent original conceptof the American scientist Lester R. Brown(chosen Member of honour of theRomanian Academy) referring to eco-


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capitalului teritorial românesc, cuexemplific ri privind capitalul uman,capitalul natural, capitalul cultural,capitalul agrosilvic, capitalul istoric iarheologic, inclusiv capitalul financiar-bancar.

Autorii propun în esen , în premiertehnico- tiin ific i social-economic unProiect Cadru de interes na ional,strategic i prioritar pentru dezvoltareaetapizat bioeconomic agro-alimentar ieco-economic turistic a României, însecolul al XXI-lea, prin valorificareaintergat i eco-inovativ a poten ialuluibioresurselor de hran din ara noastrcorelat cu bun starea oamenilor, înproiec ie social i spiritual .

-------------------------------------

1 Academia Român - INCD / Centrul deStudii i Cercet ri de BiodiversitateAgrosilvic – CSCBAS “Acad. DavidDavidescu”2 Universitatea Transilvania din Bra ov,Facultatea de Alimenta ie i Turism / Centrulde Eco-biotehnologii i Echipamente inAgricultur i Alimenta ie - EBIOTEFA3 Ministerul Agriculturii i Dezvolt rii Rurale- ANARZ „Prof.dr.G.K.Constantinescu”

economy, which is innovatively analyzedin relation with complex touristvalorization of the Romanian territorialcapital, with examples concerning thehuman capital, the natural capital, thecultural capital, the agri-forest capital, thehistoric and archeological capital,including the finance-bank capital.

The authors essentially propose, as atechnical-scientific and socio-economicpremiere, a Frame Project of national,strategic and preference interest forbioeconomic agri-food and eco-economical tourist stage development ofRomania, in the 21st century, throughintegrated and eco-innovative valorizationof the potential of food bioressources inour country, in correlation with peoplewell-being, in social and spiritualprojection.

-------------------------------------------1 Romanian Academy - INCD / Center ofStudies and Researches of Agri-forestryBiodiversity – CSCBAS “Acad. DavidDavidescu”2 Transilvania University from Bra ov, Facultyof Food and Tourism /Center of Eco-biotechnologies and Equipmants in Food andAgriculture - EBIOTEFA3 Ministery of Agriculture and RuralDevelopment -ANARZ „Prof.dr.G.K.Constantinescu”


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EFFECT OF SOME THERAPIES ON POTATOPLANTLETS INFECTED WITH POTATO VIRUS X (PVX)

C. L. B U ** N. CHIRU***

Abstract: The purpose of this study is to decrease the PVX (potato virus X) infectionlevel, using electrotherapies, antiviral compounds (ribavirin and oseltamivir) in the tissueculture and several treatments (Satureja hortensis essential oils, H2O2 1mM pH 5.6)applied to microplants acclimatisated in green house. The biological material used inexperiments was plants (variety Roclas, virus free biological material) mechanicallyinoculated using: PVX secondary infected plants from Bintje variety. Electrotherapy wasapplied in 9 variants: after washing and sizing explants, potato stems infected wereexposed to either 40, 50 or 100 miliampers (mA), for 5, 10 or 20 minutes, followed bysterilization and immediate planting the axillary buds tip in vitro. Chemotherapy wasundertaken with ribavirin (RBV) and oseltamivir (OSMV) (RBV 40 mg l-1 +OSMV 40mg l-1; RBV 20mg l-1 + OSMV 40 mg l-1; RBV 20mg l-1 + OSMV 80mg l-1). The first variant(RBV40mg l-1 + OSMV40mg l-1 added to the tissue culture medium + essential oilstreatments of acclimatisated plants) and the electrotherapy variant 10minutes at 100mAshowed the highest rate of virus eradication, the maximum values of the therapy efficiency..Keywords: Satureja hortensis essential oils, potato virus X, Ribavirin, Oseltamivir,electrotherapy

** Dept. IMAT,Faculty of Food and Tourism, Transilvania University of Bra ov, Romania, [email protected]*** National Institute of Research & Development for Potato and Sugar Beet Brasov, e-mail: [email protected]

1. Introduction

Potato virus X (PVX), a Potexvirus, occursthroughout commercial stocks of most varietiesand is responsible for many of the uncertaintiesand difficulties encountered in field inspections.When potato virus Y is present, synergy betweenthese two viruses causes severe symptoms inpotatoes.

Elimination of PVX from potato supply isessential for seed potato production. Also, in thisstudy, the efficiency of some techniques(chemotherapy, treatments with Saturejahortensis oils, electrotherapy) in eliminatingPVX and producing virus-free plants (cultivarRoclas) was evaluated.

Untill now, many compounds were tested fortheir antiviral activity but few were effective(Schuster, 1988). The most used substance is theribavirine (Virazol), an analogue of guanosine,wich when added to the medium atconcentrations of 10-50mg/l, was effectiveagainst PVX, PVY, PVS and PVM in potato(Cassel and Long, 1982, Klein and Livingston,1982; 1983; Cassel, 1987; Griffiths 1990).However, ribavirin at active dose is usuallyphytotoxic causing an increase in culture time,death of some meristems, and the need for

frequent transfers to fresh media (Klein andLivingston, 1982). Regeneration of potatosprouts from meristematic cultures was delayedby 6 to 8 weeks (Cassel, 1987). To overcometoxicity, a low dose of ribavirine was suppliedwith another compounds (antimethabolites).Thesimultan use of the two chemicals alone was alsobeneficial, because ribavirin above 5 mg/ldelayed meristem development. In our researchwe used oseltamivir (Tamiflu) for reducing thephytotoxic effect of the ribavirine.

The treatments with Satureja hortensisessential oils and antioxidants (H2O2 and ascorbicacid) applied to acclimatised plants (obtainedplanting the plantlets) could be beneficial forobtaining virus free material. The essential oilsfrom Satureja hortensis L. (summer savory –Family Lamiaceae, order Lamiales) are knownfor its antiseptic (antifungal and antiviral)properties (Bedoux et al., 2010). Maybe somecompounds ot these oils could be implicated inthe processus signaling against stress, in infectedpotato plants (B u, 2012; Bedoux, 2010).

The methods employed to eliminate virusesfrom plants like meristem culture, chemotherapyand thermotherapy are technically demandingand time consuming. Electrotherapy, however, isa simple method of virus eradication without the

mailto:[email protected]:[email protected]


12

need to use any special or expensive equipment.In this technique, the electric current is applied toplant tissues in order to disrupt or degrade viralnucleoprotein and eliminate its virulence activity(Lozoya-Saldaña et al., 1996, Sabry et al., 2009,Hormozi-Nejad et al., 2010).

The study aimed to evaluate the therapyefficiency of different chemotherapies andtreatments with Satureja h. EOs applied toacclimatised plants and several electrotherapies,for PVX elimination in potato plants and find outthe best one for virus eradication.

2. Material and method

Solanum tuberosum L. microplants cv. Roclas,tested virus free, were obtained from theBiotechnology Department of National Instituteof Research and Development for Potato andSugar Beet Brasov. The microplants weretransferred to greenhouse conditions 30 days. Forobtaining positive material, a part of these plantswere mechanically inoculated (B u et al.,2012) using a PVX secondary infected source cv.Ostara.

The plants had previously tested positive byELISA for PVX, to confirm the occurrence ofsingle infection in the selected material. Tissuesamples infected mother plants growing in thegreenhouse were used as positive control. Stemsegments excised from infected potato plantswere transferred two times in MS medium with

antiviral compounds (sub-culture S1-26 days,sub-culture S2 -30 days). Plantlets obtained weredivided into single node cuttings (about 1cmlength) and sub-cultured on a fresh MS medium(sub-culture S3). After 28 days the plantlets wereplanted in pots, under greenhouse conditions.Acclimatization, treatments with Saturejahortensis essential oils Solanum tuberosum L.plantlets submitted to chemotherapy, regeneratedwith roots and a well developed aerial part (5-7leaflets), were removed from the culture mediumand were acclimated in pots containing asterilized mixture of soil, vermiculite and organicmatter (2:2:1). After 7 after the injection withEOs suspension (14 days for beginning theacclimatisation), the plants (excepting thecontrols) were sprayed twice a week with aSatureja hortensis essential oils suspension(1/1000, 5 ml each plant) (B u et al., 2012).The survivor plants were indexed after 45 daysfrom the transfer in the green house.DAS ELISA test. The analysis was performedfollowing the protocol Clark and Adams (1977).Chemotherapy was carried out on nodal cuttingswith a single axillary bud and was undertakenwith ribavirin (RBV, Sigma, Q0125) andoseltamivir (OSMV, Tamiflu, LaRoche) in thefollowing variants: V1= RBV 20 mg l-1 + OSMV40mg l-1 ; V2 = RBV 40mg l-1 + OSMV 40 mgl-1; V3 = RBV 20mg l-1 + OSMV 80mg l-1.

Table 1 Chemicals used for obtaining PVX virus-free plantletsChemicals Activities Chemicals Activities

ReferencesRibavirin (Virazol)(1,ß-D-Ribofuranosyl-1,2,4-triazole-3-carboxamide)(Abbreviation in text RBV)

Broad spectrum anti-viral activities,ribavirin 5’-phosphate: inhibitor of inosinemonophosphate (IMP) dehydrogenase

Cassel and Long(1982)

Oseltamivir (Tamiflu)[ethyl (3R,4R,5S)-5-amino-4-acetamido-3-(pentan-3-yloxy)-cyclohex-1-ene-1-carboxylate](Abbreviation in text OSMV )

- an antiviral prodrug- used to slow the spread of flu virus(influenza A and B) by stopping fromchemically cutting with its host cell.- produced from shikimic acid, aninhibitor of neuraminidase

Ward et al. (2005)

Electrotherapy treatments and regeneration ofvirus-free plants. Before the treatment, thegreenhouse-grown inoculated plants wereassayed by DAS-ELISA for verify the viruspresence. Plants with similar levels of virusconcentration were used to obtain stem segmentscontaining axillary buds for electrotherapy. Eachinfected plant provided for approximately 3 nodal

cuttings that were subsequently used forelectrotherapy treatment. From each stem onenode was cut for the control (untreated byelectrotherapy) and the stem segments remainingwere immersed in natrium chloride solution (1M)in an electrophoresis tank and exposed to electriccurrents of 40, 50 and 100 mA for 5, 10 and 20minutes using a power supply (Tehsys E250V,


13

fig. 1). After treatment, the stems were surfacesterilized and rinsed three times in distilled water(fig. 1). Explants were prepared by dividing stemsegments into nodal cuttings with a singleaxillary bud. The cuttings were cultured in testtubes containing MS medium (fig. 1). Theexperiment was repeated three times for eachelectrotherapy treatment.

In the aime to estimate an electrotherapytreatment leading to high rates of both viruselimination and plant regeneration, the TherapyEfficiency Index (TEI) was used (Lozoya-Saldaña et al. 1996). The TEI was estimated withthe following relation:

TEI = percentage of regenerated plantlets ×percentage of virus-free samples / 100

Fig.1. Electrotherapy treatments steps and equipment used to produce virus-free plants in potato cv.Roclas: Power supply and electrophoresis tank used for producing electric currents, single nodeexplants prepared for in vitro culture, electrotherapy variants (intensity of the electric current)

regeneration of electrotherapy treated plants on MS medium.

3. Results and discutions

Chemotherapy. Results showed that in all thevariants and stage of the therapy, for bothviruses, plants virus free were found (table 2).

Regarding the PVX infected plants, thechemotherapy variant V2 (RBV 40mg/l + OSMV40mg/l) combined with treatments with EOsand AO of acclimatisated plants, lead to thehigher value for the virus elimination rate (100%PVX free plants) and for the therapy efficiencyindex (TEI): 87.5%. (table 2; fig. 2). Highest

values for the virus elimination rate (100%) wereobtained in variant V3 (RBV 20mg/l + OSMV80mg/l) combined with treatments EOs +AOtoo, but this treatments decreased regenerationrate (50%), also the TEI had lower values than invariant V2 (table 2; fig. 2).The absorbancesvalues at 405nm (DAS ELISA) for the plantsacclimatized obtained from the variant V2 (RBV40mg/l + OSMV 40mg/l) and treated wit EOsand AO were significantly lower (fig. 2).


14

A. B.¶ (5…10 mm)

Fig. 2. Evaluation of chemotherapy and treatments with Satureja hortensis essential oils and H2O2(1mM) on plants infected with potato virus X (PVX).The therapy efficiency of differents variants and

vegetation culture (B) The average values of absorbance in the plants regenerated from infectedplants inoculated with a PVX viral strains (from cv Bintje secondary infection) Data are means ± SD

of 3 experiments (n=3). Bars with different letters differ significantly by Duncan’s test (P


15

ElectrotherapyApplication of electrotherapy on the potatocultivar Roclas resulted in partial elimination ofPVX from potato tissues when the most severetreatments were applied (100 mA for 10-20minutes). The figures 3,4 showed that the twoviruses were not very different in responding toelectrotherapy (excepting the variant 100mA,10minutes). In spite of developing of many virus-free plants, diminishing levels of virusconcentration were observed in all variants evenif the regenerated plantlets remain infected, forboth viruses (fig. 4). But the success ofelectrotherapy in producing virus-free plants

depends upon both plant regeneration and viruselimination rates.Usually, plant regenerationdepends upon several factors, includinggenotype, physiological state of the explant,culture medium, the cultivation conditions andthe interactions between these factors (Svetlevaet al. 2003). The electric pulses are also reportedas stimulants of plant differentiation in vitro(Hormozi-Nejad et al., 2010). It wasdemonstrated that regeneration of potato planttissues could be improved by exposing explantsto mild electric currents (Lozoya-Saldaña et al.1996).

Fig. 3. Effects of electrotherapy treatments on the elimination rate of PVX in Roclas cv. infectedmaterial. Results = the mean of three experiments.

Fig. 4. Mean absorbances values of regenerated plants, using different electrotherapy treatments onpotato plants (cultivars Roclas): OD in infected plants before electrotherapy (green dark bars) and inregenerated plants after electrotherapy which were ELISA positive (green bars) and ELISA negative

(orange bars). Results = the mean of three experiments.


16

Fig. 5. Effects of electrotherapy treatments on the Roclas cultivar infected explants. Mean of thetherapy efficiency index (TEI) for PVX infected and treated material. Results = the mean of three

experiments. Bars with different letters differ significantly by ANOVA and Duncan’s test (P


17

acclimatisated plants, for improvement andoptimization of these techniques.

Acknowledgements This work was supported bya grant of the Romanian National Authority forScientific Research, CNDI-UEFISCDI, projectnumber 104/2012

References

1. u C. L., M rculescu A., Chiru N., S.C. Chiru: Benefic effects of essential oilstreatments in healthy and potato virus Yinfected plants of Solanum tuberosum L.(cv.Roclas) and Nicotiana tabacum(cv.WhiteBurley)”. In: Romanian AgriculturalResearch, Vol. 29, 2012, p. 281-28

2. Bedoux G., Mainguy, C., Bodoux, M., F,Marculescu, A., Ionescu, D.: Biologicalactivities of the essential oils from selectedaromatic plants. In: Journal ofEcoAgroTurism, Transilvania University ofBrasov, Vol. 6 (1), 2010, p. 92-100

3. Cassel A. C.and Long R.D.: The eliminationof potato virus X, Y, S and M in meristem andexplants cultures of potato in the presence ofvirazole. In: Potato Research 25, 1982, p.165-173

4. Cassel, A. C.: In vitro induction of virus-freepotatoes by chemotherapy.In: Biotrechnologyin Agriculture and Forestry, Vol. 3. Potato(ed.) Y.P.S. Bajaj, p. 40-50, Springer-Verlag,Berlin, Germany, 1987

5. Clark, M.F. and A.N. Adams:Characterization of the microplate method ofthe enzyme-linked immunosorbent assay forthe detection of plant virus. In: Journal ofGeneral Virology, 34, 1977, p. 475-483.

6. Griffiths, H.M., S.A. Slack and J.H. Dodds, :Effect of chemical and heat therapy on virusconcentrations in in vitro potato plantlets.In:Canadian Journal Botanic, 68, 1990, p. 1515-1521

7. Hormozi-Nejad, M. H., Mozafari J. &Rakhshandehroo F.: Elimination of Beancommon mosaic virus using anelectrotherapy technique. Journal of PlantDiseases and Protection, ISSN 1861-3829,117 (5), 2010, p. 201–205

8. Hull R.: Induction of disease: Virusmovement through he plant and effect onplant metabolism. In: Matthew’s PlantVirology, Fourth Edition, 2002, p.373-411

9. Jung-Yoon, Y., S. Hyo-won, C. Young-Mee,P. Young-Eun: Ribavirin, electric current

and shoot tip culture to eliminate severalpotato viruses. In: Journal of PlantBiotechnology, 5, 2003, p. 101-105.

10. Klein, R. E. and Livingston, C. H.:Eradication of potato virus X from potatowith ribavirin treatment of cultured potatoshoot tips. In: American Potato Journal 59,1982, p. 359-365

11. Klein, R.E. and Livingston, C.H.:Eradication of potato viruses X and S frompotato shoot-tip cultures with ribavirin. In:Phytipathology 73, 1993, p.1049-1050

12. Lozoya-Saldaña, H., F.J. Abelló, G. García:Electrotherapy and shoot tip cultureeliminate potato virus X in potatoes. In:American Potato Journal, 73, 1996, p.149-154.

13. Mahmoud, S.Y.M., M.H. Hosseny, M.H.Abdel-Ghaffar: Evaluation of some therapiesto eliminate potato Y potyvirus from potatoplants. In: International Journal of Virology,5, 2009, p. 64-76.

14. Murashige, T.and F. Skoog: A revisedmedium for rapid growth and bioassays withtobacco tissue cultures. In: PhysiologiaPlantarum, 15, 1962, p. 473-497

15. Sabry Y.M., Mahmoud, Maher H. Hossenyand Mamdouh H. Abdel-Ghaffar: Evaluationof some therapies to eliminate Potato YPotyvirus from potato plant. In: InternationalJournal of Virology, 5, 2009, p.: 64-76

16. Schuster , G.: Anthiphytovirale Verbindungenmit Guanidinstruktur. In: PhytopathologogyZ. 103, 1982, p.44-86

17. Schuster, G.: Synthetic antiphytoviralsubstances. In: Applied Virology Research 1,1988, p. 265-283

18. Steward Gray, Solke De boer, KamesLorenzen, Jonathan Withworth, PhilipeNolte, Rudra Singh, Alain Boucher, HuiminXu. 2010. Potato virus Y an evolvingconcern for potato crops in the United Stateand Canada.In:Plant Disease / Vol. 94 No.12, 2010, p. 1384-1397

19. Svetleva, D., M. Velcheva, G. Bhowmik:Biotechnology as a useful tool in commonbean (Phaseolus vulgaris L.) improvement.In: Euphytica, 131, 2003, p. 189-200.

20. Ward, P., Small, I., Smith, J., Suter, P.,Dutkowski, R.: Oseltamivir (Tamiflu) and itspotential for use in the event of an influenzapandemic In: The Journal of antimicrobialchemotherapy 55 (Suppl 1), 2005, p. 5–21.


18

A LABORATORY METHOD FOR THE DETECTION OFMECHANICAL DAMAGES AT POTATO SORTING

F. V. EDU* D. M. D NIL **

Abstract: Potato sorting is maybe the main technological operation in the potatoindustry, mainly because its role is to obtain marketable products that will respond to theconsumers’ expectations of aspect, size and freshness. This paper is aimed at studying thefactors that could have an influence upon the technology of sorting potatoes and thebiological effects of sorting the harvested potatoes that will be afterwards stored. There arestudies the damages that appear at the contact between active organs of the potatoessorting machines and the tubers and they are classified as mechanical damages. Thequantifying of mechanical damages at potato sorting is a difficult element, because of thevariety of the potatoes characteristics. It is being used a specific laboratory technique thatcan identify, quantify and also may prevent the mechanical damages at sorting potatoes.

Keywords: potato, sorting, damages, characteristics, laboratory technique.

* Faculty of Food and Tourism, Transilvania University of Bra ov, Romania, e-mail: [email protected]** Faculty of Food and Tourism, Transilvania University of Bra ov, Romania, e-mail: [email protected]

1. Introduction

To sort is an expression that is intended toexplain that after its execution, the final mass willconsist only is good and ready to use or ready toconsume products. If the products that are goingto be sorted are biological structures, theoperation in cause may pose an influence on theircharacteristics, as to deteriorate them structurally.The deterioration process is a consequence of thecontact between the products that are sorted andthe surfaces of the technological equipment thatdoes the sorting. The technological operation of potato sortingconsists in a series of phases that have the maingoal of obtaining a final mass constituted only bywhole, healthy and fresh potatoes. As to obtain asuch type of mass, there should be adopted aspecific equipment and an associated technologyby which potatoes should not be damagedmechanically. Thus, the mechanical damagesappear mainly as a consequence of a lesscontrolled harvesting, because of the hard contactbetween the parts of the machines and thepotatoes from the soil.

Potatoes are biological products or bodies thathave a relative hard consistency, depending alsoby the variety. In all cases, potatoes are generallyresistant to the damages caused mechanically.Thus, if contacts between them and othersurfaces and bodies are consistent and frequent,mechanical damages are very susceptible.

Because of the fact that potatoes visualcharacteristics are not constant, this meaning thatthey have irregular forms and their color is notconstant, it is very hard to find a method for theidentification of several aspects, as damagescaused mechanically or by other means. Laboratory techniques used for theidentification of mechanical damages at potatoesare relative simple methods as the methodology,but they are very hard to be interpreted [1].

2. Working methodology

The mechanical damages at sorting potatoes arecaused mainly by the forces of contact betweenthe tubers and parts of the sorting machine, aswell as the kinetics of potatoes on the machine. As to evaluate the degree of harmfulness(damage) at sorting, there were taken samplesbefore sorting and after sorting. The onlyinfluence regarding the detection of mechanicaldamages at these samples consisted in the factthat they were harvested mechanically and this isan operation that also caused some damages [1]. The working methodology consisted in thesampling of potatoes from two varieties beforesorting and after sorting and trying to evaluatethe degree of harmfulness at those stages,depending on the potato variety (Fig. 1). Thetests were done on the same sorting machine, atthe National Institute of Research for Potato andSugar Beet from Brasov (Fig. 2 and Fig. 3).

mailto:[email protected]:[email protected]


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POTATO HARVESTING

SAMPLING THE HARVESTEDPOTATOES (2 VARIETIES)

BEFORE SORTINGAFTER SORTING

EVALUATING THEDEGREE OF DAMAGE

Fig. 1 The mechanical damages at potato sorting

The sorting machine from the National Instituteof Research for Potato and Sugar Beet Brasov iscomposed by an elevating band that places thepotatoes on the sorting table (Fig. 2) andcontinuously on the three sieves for separatingpotatoes on sizes (Fig. 3) [1].

Fig. 2 Elevating band and sorting table

Fig. 3 Sorting sieves with three sizes

The potatoes that were sampled for the evaluatingof the mechanical damages were stored inspecific conditions of 4…6 0C, controlledatmosphere and labelled adequately (Fig. 4) [3].

Fig. 4 Potato stored for testing

3. Methods and intended result3.1. The description of the objectives

It is of interest for the research of improving ofthe potato sorting process the identifying of thevulnerable technological aspects or points thatmay have an influence upon the role of sortingpotatoes that is to obtain final products that willcorrespond to the consumer’s expectation ofquality and will be able to be marketed. After the examination of the sorting potatoestechnology with the mentioned machine [2], [3]but also the potato sorting in general, it wasconcluded the fact that the only vulnerable pointis the apparition of the mechanical damages. Mechanical damages as a consequence of thecontact between potato tubers and the parts of thesorting machine could appear, taking also intoaccount that the machine in case has beenprojected and constructed also with the aim ofpreventing or reducing unwanted processes ofdamages, including the mechanical ones. It is of interest for the specific research theidentification of the degree of mechanicaldamages as a consequence of sorting. It should beclearly outlined that the harvest process has astrong influence upon the apparition, evolutionand continues the process of mechanicaldamages, technologically speaking. For the research of mechanical damages, it wasadopted a laboratory technique of identifying andquantifying the mechanical damages. Thetechnique identifies mainly the external damage,that’s why it’s suitable in the case of sorting [1].

3.2. The laboratory method

The testing method has the following phases: - Potatoes that are aimed to be tested are verywell washed by soil and other adherent materials;they are then measured and pondered as to besampled for testing; - It is being prepared a solution of 1,2 – di-hydroxyl-benzene (catechol) of 1,5 %concentration; - It is being measured the temperature of thesolution; - The solution is toxic and caustic, that’s why itis mandatory to use plastic glows at manipulatingit; - It is used a specific testing bin, made ofplastic and endowed with a special sieve, for theimmersing of the potatoes in the solution andtheir discharging from it [2], [3].


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The testing principle consists in the reactionbetween the wounded parts of potato tubersand 1,2 – di-hydroxyl-benzene (catechol), withthe forming of a specific dark-red color [2]. The dark-red color appears different asintensity, depending on: - the degree of harming; - the potato variety and color; - the solutions concentration correspondingwith the method and the time that followed theharvesting and sorting; - the method adopted for harvesting andsorting, but both for the storing, after the case [1],[2], [3].

The testing method is presented above: - The preparation of the potato tubers fortesting: sampling, fractioning on sizes andweighing individually and globally (Fig. 5) [3].

Fig. 5 Sampling potatoes for damages testing [3]

- The potatoes washing of soil and otheradherent elements from the soil (Fig. 6) [3].

Fig. 6 Washing potatoes for testing method [3]

- The preparation of the 1,2 – di-hydroxyl-benzene (catechol) 1,5 % solution (as specified inthe method) (Fig. 7) [3].

Fig. 7 The testing solution preparation [3]

- The arrangement of the testing table and themeasuring of the temperature of the preparedsolution of 1,2 – di-hydroxyl-benzene (catechol);the determined temperature was 22,70C (Fig. 8)[3].

Fig. 8 The temperature of the testing solution [3]

- The introduction of the weighed potatoes (thesample) in the prepared solution of 1,2 – di-hydroxyl-benzene (catechol) for 5 minutes (Fig.9 and Fig. 10) [3].

Fig. 9 Immersing yellow potatoes in catechol [3]

Fig. 10 Immersing red potatoes in catechol [3]

- The discharging of the solution (Fig. 11) andthe method interpreting [3].

Fig. 11 Discharging the solution for interpreting[3]


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3.3. Method interpreting

The immersed potatoes in the catechol solutionwere arranged on the testing table:

- yellow potatoes before sorting;- yellow potatoes after sorting;- red potatoes before sorting;- red potatoes after sorting.

After arranging the potatoes on the testingtable, it was investigated the degree of reaction ofwounded zones of tubers with the specificsolution of testing [1], [3].

Fig. 14 Interpreting damages - red potatoes [3]

4. Conclusions

Potatoes are biological bodies with irregularcharacteristics, depending mainly on the variety. The process of sorting potatoes implies a directcontact between the tubers and the parts of thetechnological machines, including the harvestingand continuing with the storing. That’s whymechanical damages at sorting have alsoinfluences from harvesting and storing. Laboratory methods for the identifying ofmechanical damages are not laborious, but arevery hard to be interpreted. The catechol test indicated that both yellow andred potatoes were not mechanically damaged.

Fig.12 Preparing for method interpreting [3]

As it was mentioned in the Introduction,because of the fact that potatoes are biologicalbodies with irregular characteristics and thatdepend mainly on the variety, the interpreting ofthe method for mechanical damage identificationif kind of difficult [1], [3].

- Method interpreting for yellow potatoes It can be seen (Fig. 13) that there are someparts of the tubers that turned near to dark red(mainly the potato’s sprouts). Taking a very goodlook at the samples, the surface of the tubers dinnot turn dark red and that can suggest the factthat there do not exist mechanical damages at asufficient level as to create the specific reaction[1], [3].

Fig. 13 Interpreting damages - yellow potatoes[3]

- Method interpreting for red potatoes Interpreting the method for red potatoes is moredifficult, because of the fact that their color isvery similar with the one of the specific dark redcolor in the case of positive reaction. Onepossible conclusion is that it should be adoptedanother method for this identification of damagesor maybe potatoes are not damaged, as if they

were, the specific color should appear anyhow[1], [3].

References

1. Edu, F. V.: coala Doctorala aUniversit ii Transilvania din Bra ov –Referate din cadrul Programului depreg tire pentru doctorat. Brasov, 2011 –2014.

2. University of Nebrasksa – Lincoln:CropWatch, Bruise testing, accessedMarch, 2014,[http://cropwatch.unl.edu/potato/bruise_testing].

3. National Institute of Research for Potatoand Sugar Beet Brasov: Noti e delaborator – Laborator Tehnologia iCalitatea Cartofului. Bra ov, 2014.

http://cropwatch.unl.edu/potato/bruise_t


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RESULTS ON THE BEHAVIOUR OF SOME POTATOVARIETIES(SOLANUM TUBEROSUM L.) SUITABLE FOR

INDUSTRIAL PROCESSING AT THE POTATO RESEARCH ANDDEVELOPMENT STATION TARGU SECUIESC

MIKE GABRIELLA*

Abstract: The problem of discovering new sources of raw material for the food industryis now a major concern worldwide. This concern meets the both the diversificationrequirements, the improvement of the range of products offered to consumers and those offood supply to a growing global population.Our world is envolving at a staggering pace, time is one of the most important resources,so that the consumer society is moving towards a food market based on a superiorcapitalization of crop production, which ensures a high nutritional potential.In recent decades, all over the world are taking steps to diversify and intensify main crops.The aim of the experiment was to check the potential of potato production in the case of thevarieties suitable for industrial processing and to choose the most suitable varieties forprocessing, which can be grown in areas favorable for potato, depending on the level offertilization.

Keywords: potato, variety, production, dry matter content.

1. Introduction

The extraordinary dynamics of thedevelopment of civilization that characterizemodern society was determined by the results ofscientific discoveries, technical and technologicalprogress, that revolutionary changed the pace andthe quality of life of mankind.

As a result of the growing demand in thequantity and quality of food offered to a growingpopulation, agriculture suffers many changes, themajor concern throughout the world is thediscovery of new sources of raw materials and theorientation towards a food market based on asuperior capitalization of crop production, whichensures a high nutritional potential.

To obtain high quality products, that ensure adiverse assortment it is intended the use ofappropriate raw materials with superior parameters,that best meet the processing requirements.

Chemical and physical properties that thepotato crop must meet in order to obtain starch:

-high dry matter content to ensuremanufacturing yields

-skin as smooth as possible for easy washingwith reduced water and energy

-low cellulose and albumin content-well-developed starch granules with specific

gravity-the maturity of tubers should be ensured by

harvesting after being perfected the biologicaland chemical process of the plant

The dry matter of the potato tubers contains aproportion of 60-80% starch. Researches hasshown that for every 1% increase in dry mattercontent of potato is obtained with plus 1 kgfinishes product per 100 kg peeled potatoes,increasing processing efficiency with 1%.

A potato tuber with a high dry matter content isfloury, it gives a higher yield when processed.

It is well known, that the dry matter contentof tubers increases with their maturity, exceptsome decreases, that may occur at the end of thegrowing season, when losses by respirationexceed the rates of assimilation.

*Potato Research and Development Station TarguSecuiesc, e-mail: [email protected]

2. Materials and working methods

Varieties under study are: Redsec, Luiza,Productiv and they were created at the PotatoResearch and Development Station TarguSecuiesc. Production capacity of the studied

mailto:[email protected]


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varieties was determinded by weighing potatotubers harvested from the field.

Experimental factors and theirgraduation:

Factor A – Potato varietya1 - Luizaa2 – Productiv,a3 – Redsec

Factor B – Type of fertilizer (NPKratio)

b1 – Ammonium nitrate(1:0:0)b2 – Complex 20:20:0 (1:1:0)b3 – Complex15:15:15 (1:1:1)

Factor C – Level of nitrogen (kga.s./ha)

c1 – N0, c2 – N50 c3 – N100 c4 – N150 c5 –N200 c6 – N250 c7 – N300

Fertilizers were applied at the seedbedpreparation.

The experimental field was located accordingto the subdivided parcel method, on threerepetitions. In all three experiments were madeobservations during during the growing seasonand harvest. The calculation and theinterpretation of the results were performed bythe variance analysis method and to assess thesignificance of differences was used the multiplecomparisons test.

The results obtained were statisticallyanalyzed by linear regression and varianceanalysis.

3. Results and discussion

Regarding the size of the planting material,the highest percentage of commercial production,94%, is achieved by using tubers with a diameterof 30-40 mm at planting. Compared to this size,by planting tubers with a diameter greater than55mm, the relative commercial productionsignificantly descreases to 92.7 %, a tendencythat manifests itself in all experimental years.

Profitable potato crops can not be conceivedwithout using chemical and/or organicfertilization. The fertilization must ensure thebest possible exploitation of the productivepotential of intensive varieties in the ecologicalcondition in the area of the culture.

Potato plant, in the first period afterplantation until it forms a foliar surface of abt.200cm2, extracts 96 % of the nutrients necessaryfor growth from the mother tuber and only 4 %from the soil through the root system (IANOSI,S. 2002). Initially the percentage of nutrientstaken from the soil is very low, but this processintensifies rapidly, reaching its highest level atthe beginning of flowering, when dry matteraccumulation is most intense. According to thetype of fertilizer, the applied dose and theassimilation rhythm of the rates among the mainnutritive elements it is achieved the fertilizationoptimization through the optimization ofaccumulations. Our research has proposed thisapproach of potato fertilization for 3 perspectivepotato varieties created at the Potato Researchand Development Station Targu Secuiesc.

In order to obtain a higher yield were studied7 levels of fertilization and 3 types of fertilizers,representing ratios NPK 1:0:0 (ammoniumnitrate), 1:1:0 (Complex 20:20:0) and 1:1:1(Complex 15:15:15).

Influence of experimental factors on the totalproduction of tubersLevels of production achieved during theexperimental years

Researches on potato fertilization withmacro-elements at Targu Secuiesc in the period2010-2012 indicate large differences in theeffects of fertilization variants on potato yields indifferent years.

Table 1. Variation amplitude of productions in the experimental years

Year average(Tg.Secuiesc 2010 – 2012)

Year Average Minimum Maximum Standard deviation Coefficient ofvariation2010 30,42 16,9 51,1 9,54 31,42011 30,25 21,8 37,6 4,29 14,22012 30,90 17,5 38,9 5,50 17,8Total 30,53 16,9 51,1 6,79 22,2


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In 2010, with more favorable growingconditions for potato crop, stronger plant respond tofertilization, yields varied depending on the varietyand fertilization between 16,9 t/ha and 51,1 t/ha(CV = 31,4%) (Table 1).

In 2011 and 2012, when the growingconditions were less favorable for potato crop,average yields were achieved close to that in2010 (about 30 t/ha), due to the variants studiedyield differences were much lower (CV = 14,2and 17,8 %).

The production of tubers in fertilizedvariants in the case of the three varietiesstudied

The Luiza, Productiv and Redsec varietieshave different behaviour due to growthconditions and differentiated fertilization.

The Productiv variety with an averageproduction similar to the Luiza variety (about28t/ha) exceeded with its maximum productionthis variety (44,5 t/ha to 38,5 t/ha).

The Redsec variety proved to be a variety withresistance to poor growing conditions and achievedthe highest production levels in the experimentalyears, with a lower variation amplitude than thoserecorded by the Luiza and Productiv varieties. Inthe experiment, this variety achieved an averageproduction of 34,7 t/ha and a maximum yield of51,1t/ha (Table 2).

Tabel 2. Variation amplitude of productions obtained in the case of the three varieties studied

Variety average(Tg.Secuiesc 2010 – 2012)

Variety Average Minimum Maximum Standard deviation Coefficient ofvariationLuiza 28,22 16,9 38,5 5,41 19,1Productiv 28,64 17,5 44,5 6,73 17,9Redsec 34,72 23,1 51,1 6,20 17,9Total 30,53 16,9 51,1 6,79 19,6

We can say that the Redsec variety has a higherecological plasticity than the Luiza and Productivvariety.Influence of N:P:K ratio on tuber productionThe total production of tubers at Targu Secuiescwas weakly influenced, but positive due to theuse of phosphorus, and phosphorus undpotassium in

equal ratio with nitrogen, achieving an averageincrease of about 1t/ha. The favorable effect ofthe presence of phosphorus and potassium can beobserved especially in the maximum production.The studied N:P:K ratios do not differ regardingthe variation amplitude of productions due to thegrowing conditions, varieties studied and levelsof fertilization (Table 3)

Tabel 3. Variation amplitude of productions obtained at different NPK ratios

Average NPK ratios(Tg.Secuiesc 2010– 2012)

Ratio Average Minimum Maximum Standard deviation Coefficient ofvariation

1:0:0 29,79 16,9 46,9 6,48 21,61:1:0 30,57 17,2 46,7 6,57 21,41:1:1 31,22 17,2 51,1 7,36 23,5Total 30,53 16,9 51,1 6,79 22,2

Influence of nitrogen doses on tuberproduction

On average the increase of nitrogen dose from0 to 150 kg/ha has determined the increase oftuber production, above this level, on averagewere recorded decreases.

With the increase of the production up to N100-150 can be observed a decrease of variationamplitude, at these levels the variation rate is themost reduced. Increasing fertilizer rates abovethese levels entails higher production variationsdue to the studied factors (Tabel 4).

Table 4. Variation amplitude of productions obtained at different nitrogen doses


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Dose average(Tg.Secuiesc 2010 – 2012)

Dose Nkg. a.s./ha Average Minimum Maximum Standard deviation

Coefficientof variation

0 24,66 16,9 36,1 5,10 20,750 29,40 19,4 38,5 4,90 16,7

100 32,98 19,9 37,8 4,48 13,6150 34,41 23,3 44,7 5,02 14,5200 33,63 21,1 50,4 7,85 23,6250 30,38 17,5 51,1 8,14 26,8300 28,48 20,6 39,9 6,23 21,8

Total 30,53 16,9 51,1 6,79 22,5

The behaviour of the Luiza variety at fertilization

Tabel 5. Effects of fertilization on the total yield of potato in the experimental years in the case ofLuiza variety

NPKratio

N dosekg a.s./ha

2010 2011 2012 Average

t/ha Duncantest t/ha Duncan test t/haDuncan

test t/haDuncan

test

Ammoniumnitrate1:0:0

0 16.9 F 26.1 GH 31.3 BCD 24.8 FG50-0-0 19.4 EF 30.7 ABCDEFGH 33.4 ABCD 27.8 CDEF100-0-0 19.9 EF 32.3 ABCDE 33.1 BCD 28.4 CDE150-0-0 23.3 CDE 32.4 ABCD 31.8 BCD 29.2 BCD200-0-0 24.2 BCDE 29.4 BCDEFGH 28.9 CD 27.5 CDEF250-0-0 21.6 DEF 28.4 CDEFGH 34.9 AB 28.3 CDE300-0-0 21.4 DEF 28.6 BCDEFGH 28.6 CD 26.2 DEFG

Complex20-20-01:1:0

0 17.7 F 25.9 H 28.7 CD 23.9 G50-50-0 20.5 DEF 31.9 ABCDEF 32.3 BCD 28.2 CDE

100-100-0 24.2 BCDE 32.4 ABCD 32.8 BCD 29.8 BC150-150-0 25.5 BCD 33.7 ABC 35.4 AB 31.5 AB200-200-0 28.7 AB 30.1 ABCDEFGH 30.8 BCD 29.9 BC250-250-0 22.2 CDEF 28.2 CDEFGH 31.3 BCD 27.2 CDEF300-300-0 21.5 DEF 26.5 FGH 31.4 BCD 26.5 DEFG

Complex15-15-151:1:1

0 17.2 F 26.4 FGH 35.8 AB 26.5 DEFG50-50-50 19.6 EF 29.4 BCDEFGH 38.5 A 29.1 BCD

100-100-100 20.6 DEF 34.0 AB 34.8 AB 29.8 BC150-150-150 27.0 ABC 35.2 A 33.6 ABC 31.9 AB200-200-200 31.5 A 31.5 ABCDEFGH 35.9 AB 33.0 A150-250-250 21.5 DEF 27.9 DEFGH 27.9 D 25.8 EFG300-300-300 21.4 DEF 26.9 EFGH 31.3 BCD 26.5 DEFG

AverageNPKratio

1:0:0 20.9 E 31.7 B 29.7 C 27.5 A1:1:0 22.8 D 31.8 B 29.8 C 28.1 AB1:1:1 22.7 D 34.0 A 30.2 BC 28.9 A

DL (year)- 0.3 t/ha DL(NPK ratio)- 0.9 t/haDL(year* NPK ratio)- 1.5 t/ha DL(ratio* NPK dose)- 2.6 t/ha

As shown in table 5 the differences in productionin different years can be observed both in thecase of variants without fertilization and theproductions obtained with different doses ofN:P:K. In 2010, in the case of the Luiza variety,

without N:P:K fertilization there were obtainedproductions under 18t/ha. he increase of thefertilization levels resulted in the growth ofproductions with lower gains in the case offertilization exclusively with nitrogen, the


26

maximum production being of 24,2 t/ha at thelevel of N200.In the case of N:P fertilization at this level ofnitrogen there were obtained 28.7 t/ha. It thefertilization was carried out with N:P:K, astatistically equal production level was obtainedwith 150 kg of nitrogen. Above the level of N200

the productions presented a tendency to decreaseat all the studied N:P:K rates.In the year 2010 there were found significantrelations between the growth of the nitrogen leveland the productions of the Luiza variety at allstudied NPK rates.

Fig. 1. The influence of the nitrogen doses on the production at different N:P:K ratios in the year 2010in the case of Luiza variety

In 2011 the influence of the nitrogen doses onthe productions of the Luiza variety was similarin the absence and presence of phosphorus andthat of the phosphorus and potassium, the

differences in production being smaller evenwhen the nitrogen doses were close to theoptimum (Fig.3).



27


Due to the climatic conditions of the year2012, which determined the appearance of newtubers on the whole, there were registered higherproductions than in the previous years at allvariants of the Luiza variety which correlatedeasily with the growing nitrogen doses, especiallyin the lack of fertilization with phosphorus andpotassium (Fig.4).

Conclusions

The potato variety used for processing isparamount in ensuring effective returns

The varieties used for processing must beproductive and have a percentage of 20% drymatter

The Redsec variety proved to be atolerant to thermo-hydric stress

The highest yields were obtained in thecase of the Redsec variety, 51,1 t/ha

The increase of fertilizer doses entailsincrease in the production

The variation of the production levels inthe researched ranges decreases in parallel withthe increase of the fertilization levels up to N200.At higher fertilization doses can be registeredincreases in the coefficient of variation, which donot reach the level of those with low fertilizerdoses.

The productions with the lowestvariations, due to the applied fertilizers; at theselevels the coefficients of variation were 14,4 %and 10,4 % in the case of Luiza variety.

References

1. Banu, Constantin. Tratat de industriealimentar - Tehnologii alimentare, Ed. ASAB,Bucure ti, 2009;2. Bende, I. Tehnologia îmbun irea decultivare a cartofului industrial pentru realizareaunui procent mai ridicat de amidon în tuberculi,(manuscris ) S.C.P.C. Targu-Secuiesc, 2002;3. Berindei, Matei., Copony, W., Tofan, M.Interpretarea unei experien e cu îngr minte lacartof prin metoda func iilor de produc ie ,AnaleICCS, Cartoful vol.III, 1998, p. 183-201;4. Berindei, M., Copony,W. Interpretarea unorexperien e de camp cu îngr minte la cartof prinmetoda func iilor de produc ie, Anale ICCS,Cartoful vol.IV, 1999;5. Borlan, Z., Hera, Cr. Metode de apreciereastarii de fertilitate a solului în vederea folosiriirationale a îngrasamintelor Ed.Ceres, Bucuresti,1973;6. Mike, Luiza Valorisation supérieure de lapomme de terre, Ed. Academic Press, 2009.


28

PLANT SOURCES USEFUL IN DIGESTIVE ENZYMEPREPARATIONS

A. COZEA, V.TAMAS*, M. POPESCU*, M. NEAGU*, N. BORDEI*

Abstract: Is well known that, enzymes are chemical special structures that fulfill multipleroles in the human body, from digestion to energy production, protein synthesis and toxinselimination, most metabolic processes are catalyzed or controlled by enzymes. Researchershave shown that the human body has a limited ability to produce digestive and other typesof enzymes. This ability decreases with age and in certain diseases or if the diet is poor inenzymes (decreased consumption of raw foods: fruits, vegetables, etc., and increasing ofindustrial processed foods). In these deficiencies, the human body is subjected to additionalstress and may appear different symptoms including: indigestion, flatulence, fatigue,infections, allergies, insomnia, and other serious diseases. On this reason, researchersfrom Research Department- Hofigal company, have been studying a variety of plantmaterials with an increased enzymatic potential in synergy with existing active substancesfrom plants which supplement the body needs. The aim of the research, in this case, is todevelop natural enzyme dietary supplements.

Keywords: medicinal plants,enzymes

S.C. HOFIGAL SA. Intrarea Serelor, No.2, Bucharest, ROMANIA

1. Introduction

Like any living body, plants have complexenzymatic equipment, with which to defend, toprovide nutrition and perform synthesis. Someplants have a high content of enzymes that whenthey get into the human body, to improvedigestion, absorption and metabolism of principalnutrients in food. These were called herbalenzymes.

Numerous studies, in the last decades, haveshown that enzymes from plant organs (enzymesand microenzymes), have special effects on thehuman body, normalizing digestion, metabolismand tissue respiration. Plant enzymes have theadvantage of being caught as in a network byvegetable fiber plant and shows a greaterresistance to degradation factors and also arereleased slowly into the body.

2. Materials And Methods

The main plant sources enzyme studied were:Seabuckthorn (Hippophae rhamnoides)- fruits(fresh and dried and ground conditions spared),Aloe vera juice, Parsley (Petroselinum crispum)-leaves (fresh and dry ground conditions spared),flax seeds (Linum usitatisimum), Parsnip-(Pastinaca sativa) - fresh root. The plant materialwas analyzed in fresh and dry conditions,

knowing that the plant enzymes are labile proteinsubstances that are easily destroyed by heating totemperatures exceeding 40 C, in prolongedcontact with air or even by simple centrifugation.With regard to the enzyme analyses, regardless ofwhat stage they’re in, they fulfil the requirementsof the European Pharmacopoeia, complementedwith those of other internationally circulatingpharmacopoeias, and of the quality conditionspertaining to Hofigal’s Quality Philosophy.

The Research Laboratories are furnished withmodern equipment, in accordance with thepractices, standards and requirements, where theraw materials were analysed.

The methods used for enzyme determinationsare common methods.

Hydrolases have an important role in themetabolism of food substances in the bodybecause they break down large molecules,contained in food, into simple molecules who arebetter assimilated. Hydrolases are enzymes thatcatalyze hydrolytic cleavage of substratesresulting in dissolution of bonds between theatoms of carbon and other atoms, by using water.

Thus:The activity of -amylase was determined

spectrophotometrically at 540nm. This methoduses the reducing groups released by enzymatichydrolysis of starch, to reduce 3,5-dinitrosalicilicacid. An enzyme unit is represented by of 1 mol


29

of reduced molecule per minute at 37 C and pH= 6.9.

Protease activity is determined by thedigestion of casein used as substrate.

One unit of activity is the amount of enzymethat releases acidosolubile fragments equivalentof 0.001 absorbance units (A-280/minut at 37 ° Cand pH = 7.8).

Lipase activity was performed volumetricfrom olive oil.

The amount of fatty acids resulting from thesplitting of lipase substrate is measured bytitration with standardized dilute NaOH solution.The amount of NaOH solution required toneutralize free fatty acids, is proportional tolipase activity.

One unit of lipase activity is defined ascorresponding to one mole of fatty acid releasedby hydrolysis of triglycerides in olive oil,according to analysis at 37 ° C, pH = 7, reactiontime = 60 minutes.

3. Results And Discussion

Enzymes are secreted with beautifullyorchestrated precision by your digestive organs toaccelerate the breakdown of food (carbohydrates,proteins, and fats) so your gut can extract anddistribute the nutrients that are locked inside.They also assist you in absorbing these nutrientsand eliminating what can’t be used. Withoutenzymes, food would just sit in your gut andslowly rot.

There are several enzymes with specializedroles – too many to describe here – but they fallinto general categories: lipases that break downfat, amylases that handle carbohydrates, andproteases that work on proteins.

The human body produces digestive enzymescapable of digesting the main components offood proteins , carbohydrates and fats.

Digestion of food is done in several phasesstarting in the mouth and continues in thestomach and small intestine.

Specific enzymes for each phase of digestiondecompose different kinds of food .A enzymes

for the digestion of proteins, for example, doesnot have any effect on the starch; active enzymein the mouth will not be active in the stomach.This process is balanced by the acidity.

Each part of the digestive tract has a differentdegree of acidity, which allows certain enzymesto act , while inhibiting the action of others.

The body's enzymes start digesting food inthe mouth and continues to "work" in thestomach , plant enzymes (present in naturalfoods) are joined and become active in stomach,and after that contents move to the duodenum(the initial portion of the small intestine), wherepancreatic enzymes break down food into simplemolecules.

Final breakdown into the small fragmentstakes place in the terminal portion of the smallintestine. Exogenous and endogenous enzymesact synergistically , digesting food and providingfood for the cells to keep them healthy.

Natural diet in enzyme therapy is determinedby the knowledge of the human digestion.

Therefore, studing and comparison of theresults obtained from selected plant material withthe highest content in digestive enzymes, will beproducing plant enzyme supplements with thehighest content in interest one’s.

These enzymes were dosed in selected plantmaterial:

-amylases (U/g/min),-lipases (U/g/ min),-proteases (U/g/min),-acid- phosphatases (U/mg/min),-alkaline-phosphatases (U/mg/min),-invertases (U/mg/min).Through a correlation of R & D activities

with industrial and environmental policies wecould effectively use a valuable source of rawmaterial in nature and greatly improve themanagement of local resources /national /worldof spontaneous and cultivated.

Studies will be made to developed newproducts with natural enzymatic content interest.

The graphically results of compared plantswere:


30

Fig.. 1 Comparative content of amylases dosed in fresh and dried plant material

For amylases content from analyzed plantscan make the following observations:

For the seabuckhtorn, parsley and parsnip theamout of enzymes did not differ significantly atthe fresh material and the dried one.

The significantly differences between thevalues of amylases from fresh and dried Aloeleaves can be attributed at the concentrationprocess of fresh Aloe juice.

Fig. 2 Comparative content of lipases dosed in fresh and dried plant material

In this figure may notice significant amountsof lipase distinct at Seabuckthorn fruits, Parsleyand Aloe vera.

-Meanwhile, for the Parsnip and Flax seedsthe diferencess are not significant.

Fig. 3 Comparative content of proteases dosed in fresh and dried plant material


31

Comparing the values of proteases, is seenmuch better that we have higher values forParsnip, Parsley and Seabucktorn. These

differences are as expected and in closecorrelation with climatic factors, with the contentof substrate content.

Table 1 Comparative content of enzymes in fresh and dried plant material

NoDosed

enzymes

Plant MaterialSeabuckthorn-fruits

Aloe vera-leaves

Parsley-leaves

Flax seeds Parsnip-root

Fresh Dried

Fresh Dried Fresh

Dried

Fresh Dried Fresh Dried

1 AmylasesU/g/min

2.7 13.3 34.0 278 0.1 0.3 251.5 271.5 2.1 5.6

2 LipasesU/g/min

480 882 251 370 129 395.2

132 158 75 111.6

3 ProteasesU/g/min

18 27 1.4 2.5 1.2 4.6 5.1 6.1 2.1 8.1

4 acid-phosphatases U/mg/min

1.2 5.02 >limit

>limit

0.5 3,5 > limit >limit

> limit > limit

5 alkaline-phosphatases U/mg/min

>limit >limit

2.5 6.3 5.06

8.9 4.2 7.9 2.1 5.7

6 InvertasesU/mg/min

1 4.8 0.1 9.8 1.2 4.6 0.1 0.3 12.86 18.9

Therefore, studing and comparison of theresults obtained from selected plant material withthe highest content in enzymes of interest, will beproducing plant enzyme supplements with thehighest content in interest enzymes. Plantmaterial with the highest content in enzymedosage are : Aloe vera > Seabuckthorn > Parsley> Flax> Parsnip.

4. Conclusions

The study presented for a group of interestplant enzymes used for digestion particularlyshows significant variation in the amount ofenzyme from a plant to another, as well as thefresh plant to dried plant. Thus: the lipase contentin the form of interest..Seabucktorn>Aloe>Parsley, for fresh and dryplants; for amylase: Aloe>Flaxseeds and forprotease:Seabuckthorn>Parsnip>Flaxseeds>Parsley>Aloe.

The researchers from Research Department-Hofigal company, have been studied a variety ofplant materials with an increased enzymaticpotential in synergy with existing activesubstances from plants which supplement thebody needs, to develop natural enzyme dietarysupplements.

Supplementing food with enzymes, fromvegetable source, is eliminate risks whilebringing multiple and significant proven benefitsin human health.

References:

1. Dunaway-Mariano D (2008). "Enzymefunction discovery". Structure 16 (11): 1599–600.

2. Thomas G. Villa ,,Enzybiotics-Antibiotic Enzymes as Drugs and Therapeutics“2010

3. D.C. Cojocaru ,,Enzimologie generala”Ed Tehnopress , 2007, Iasi

4. Arthur R. Schulz ,,Enzyme Kinetics”:Multi-enzyme Systems, 1995

5. P.J.F. Henderson, ,,Techniques in LifeSciences, Protein and Enzymes Biochemistry,Vol B1 Ed KF Tripton) Elsevier, Ireland 1995

6. Cambou, B. & Klibanov, A. M. (1984).Unusual catalytic properties of usual enzymes. InEnzyme engineering, vol. 5, ed. A. I. Laskin, G.T. Tsao & L. B. Wingard Jr, pp. 219-23. NewYork: New York Academy of Science


32

BULK PRODUCTS SEPARATION ON A STEPPED SCREEN SURFACE

O. FALKO*

Abstract: The results of analytical study of average speed of bulk product vibratorydisplacement during separation on steeped clothing are represented in this work.

Keywords: sieve separator, vibratory displacement, title angle of a step, bulk product,horizontal oscillations, deck plate.

1. Introduction

Problem statement and its connection withthe most important scientific and practicaltasks. Separators using harmonic oscillationsare used not much for separation of grain cropsand other bulk products. Advantage of suchseparator is lesser electricity energyconsumption in comparison with vibrationmachines using vertical oscillations oroscillations at an angle [1, 2]. Characteristicfeature of such separator is an operative devicewhich represents a stepped screen (Fig. 1).Speed of vibratory dispacement of bulkproduct on a screen is the most importantparameter for any sieve separator. Literaturereview shows that at present there is no atheory for determination of vibrationdisplacement speed of a stepped sieveseparator sufficiently close to practice thatprevents full value scientific development andwide practical implementation of separatingmachines of such type which are characterizedby the lowest electrical energy consumptionamong vibration oscillating separators.

The purpose of the article is to provetheoretical principals of vibratory displacement ofproduct on steeped clothing under horizontalharmonic oscillations of an operative devise on theexperimental base.

2. Materials and methods

The operational schemes of a steeped sieveseparator for bulk products separation intofractions are represented in the sources [1, 2, 3].Fig. 1 shows fragments of oscillatory displacementaccording to the experiment with a pattern of abulk product particle. Frequency of sinusoidalhorizontal oscillations of a deck plate duringperformance of the experiment amounts to 18 Hz,amplitude is 0,006 m. For analytical considerationof the stages of this process we shall accept theXOY coordinate frame associated with a deck plate(Fig 2) in which we shall consider motion ofproduct particles with weight m at the moment ofcommencement of upslide motion on clothing of astep.

1 2

1 - initial position between edges ofa step;2 - displacement by sliding motionon angled clothing;

3 4

3 - range of throw starting on anangled surface of a step;4 - range of throw end, landing ininitial position on the next step.

Fig. 1. Fragments of fast video record of the process of vibratory displacement of a particle patten ona screen surface:

* Dept. of Food Products, Donetsk National University of eEconomics and Trade, M. Tugan-Baranovsky,Ukraine, e-mail:[email protected]


33

We accept a particle with weight m as amaterial point on which earth gravity mg hasan effect (g - gravitational acceleration),normal reaction N , inertial force I , frictionalforce F .Due to short range of throw and

sufficiently high density of the transported productwe hypothesize that air resistance does not hasnoticeable effect on the process of particledisplacement and in our case it can not be takeninto account as well as we idealize the particle as aproduct layer of the same weight.

0X

1O

O-+

F =N

rr

2(90- )

2(90- )

V 0Y

mg

L

X

Y

-+I=mA sin( t)

N

2

, 2

2 23

01

Fig. 2. Scheme of forces acting on a product particle.

.Deck plate movement to the left from

MEP (medial equilibrium position) shall bedeemed as beginning of a period ofoscillations, measuring phase angles and timefrom MEP. To the left from MEP the productmoves along with a deck plate and whenmovement to the right after passing MEP and

when OE (operating element) 0 and 0the inertial force compels the product to negativedisplacement towards axle by sliding on anangled deck surface.

Lest’s compose a force equation acting on aproduct particle along and Y axils on a stage ofsliding:

1,sincos

0sin,sincossin..

2..

mp

FNmgym

tNFtmAxm

where t – current time. Friction forceNFmp . After long-term mathematical

transformations we received a number ofequations for various values and phase angles

which are required for receiving of the formulas oftotal speed of vibratory displacement of theproduct.


34

2.

cos

sincossincos

cossin1

cossinsincoscossin1

)cos(cos

sinsincos2

sincoscossin1

cossin

sincoscossin1

cos

sincoscossin1

)sin(sin

22

12

1

01

0

1

201

01001

2

tt

t

tg

ttg

tg

ttA

tArtg

ttg

tg

tttA

tg

ttA

floor

3. Results and discussions

We take values of traveltime parametersfrom rational parameters range: =0,007 ,

=20 Hz ( , rad/s) recommended by thesource [2]. On the grounds of the formula (2)we determine average speed of bulk productvibratory displacement. Speed will bedetermined depending on - a tilt angle of thestep and – a coefficient of external friction.Range of values - a tilt angel should beselected with the range of 17…40 degrees forreceiving the most complete speed dependencefrom an angle . Range of coefficient valueswill be selected from values interval of variousgrain crops on various clothings within thelimits of 0,3…0,8 [2]. Time points t0, t1, t2 in aformula (2) are determined as in [3].

Analysis of the Fig. 3 shows that changesof tilt angle values of step and frictioncoefficient lead not only to change of bulkproduct vibratory displacement speed, but alsoto change of a motion vector of a partical intocontrary one.

The reason of this, when values=…18…21 degree, is that the frictional force

NFmp depends upon N, its value isproportional to and decreases along with itthat is why the product slides on angledclothing on a previous step to the right (Fig. 2),

and when deck movement to the left the productholds on it by a vertical surface of the step.

When =35…40… degree the product withany will not have reverse motion as frictional

force NFmp is much greater due to a greaterN value therefore the product on a sliding stage onan angle surface with a deck motion to the left(Fig. 2) moves more slowly that does not admit itssliding off on a step at the right. And at the end ofthe sliding stage being near a step top the productis separated away from its angled surface andpasses on the next step to the left.

Range of values of angle =22…34 degree isof special interest. In a greater or lesser degreevibratory displacement speed depends upontraveltime parameters, though according to [2]graphical dependance shown in Fig. 3 change ofmotion speed of the product can in some degree becorrected by a step geometry and coefficient, thatis of prime importance for reverse motion of theproduct at the right axile where speed value isgreater in a module (Fig. 2).

Detailed consideration of the range of valuesof angle =22…34 degree (Fig. 4) provesanalytically possibility of multidirectionalvibratory displacement of bulk product whenconstant value due to different values. Thisallows us to use as a separation criterion.


35

40

38

36

34

32

30

28

26

24

22

20

18

0,3 0

,5 0,7

-0,5

-0,4

-0,3

-0,2

-0,1

0

0,1

0,2

0,3

0,4

, .

0,3 0,4 0,5 0,6 0,7 0,8

Fig. 3. Average speed of vibratory displacemen

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