New Researches in Biotechnology - Facultatea de Biotehnologii ...

More documents

Recommendations

Info

Proceeding of the 4 rd International Symposium“NEW RESEARCH IN BIOTECHNOLOGY” USAMV Bucharest, Romania, 2011The medium composition variant, where there were both - the replacement of NH 4 NO 3 asanorganic nitrogen source with the same concentration of - NH 4 H 2 PO 4 and thesupplementation with alanine (0.1%), threonine (0.2%), and oleic acid (0.1%) – representsthe optimum composition studied so far for torularhodin formation.ACKNOWLEDGMENTS. The work was financially supported by the projectPOSDRU/89/1.5/S/52432 from 1.04.2010 - Institutional organization of a postdoctoralschool of national interest "Applied biotechnology with impact in the Romanianeconomy"; the project was cofunded by the EU Social Fund in the framework of theSectorial Operational Programme 2007-2013 for Human Resources Development.REFERENCESBhosale P., Gadre, R.V. (2001): Production of b-carotene by a mutant of. Rhodotorula glutinis,Lett Appl Microbiol, vol. 33, 12-16Libkind, D., Van Broock, M., (2006): Biomass and carotenoid pigment production by Patagoniannative yeasts, World J Microbiol Biotechnol, vol. 22, 687–692Demain, A.L., Phaff, H.J., Kurtzman, C. P. (1998): In The Yeasts. A Taxonomic Study 4edn, 13–19Davoli, P., Milran, V., Weber, R.W.S. (2004): Appl. Biochem. Microbiol., vol. 40, 4: 392Simova, E., Frengova, G., Beshkova, D. (1998: Z. Naturforsch., vol. 58 C, 225-229Razavi, H., Marc, I. (2006): Effect of temperature and pH on the growth kinetics and carotenoidproduction by Sporobolomyces ruberrimus H110, using technical glycerol as carbon source,Iran J of Chem. Eng., vol. 25, 3:59-64Ungureanu, C., Ferdes, M., Chirvase, A.A., Mocanu, E. (2011): Method for torularhodinseparation and analysis in the yeast Rhodotorula rubra aerobically cultivated in labbioreactor, Chemical Engineering Transactions, vol. 24, 943-948Ferdeş, M., Ungureanu C., Mihalcea, A., Chirvase A. A., Mocanu, E. (2011): The influence of thecarbon source on torularhodin pigment biosynthesis, Rev. Chim., vol. 62, 3:339-343Peterson, W. J., Bell, T.A., Etchells, J.L., Smart, W.W.G. (1954): J. Bacteriol., vol. 67, 708-713Bhosale, P.B. (2001), PhD in Microbiology Thesis, India, 20Frengova, G., Beshkova, D. (2009): Carotenoids from Rhodotorula and Phaffia – yeasts ofbiotechnological importance, Journal of Industrial Microbiology & Biotechnology, vol. 36, 2:163-168104
Proceeding of the 4 rd International Symposium“NEW RESEARCH IN BIOTECHNOLOGY” USAMV Bucharest, Romania, 2011THE MATHEMATICAL MODELING IN OPTIMIZATION OFREFRIGERATION PROCESS1, 2, 3Faculty of Biotechnology, U.S.A.M.V., BucharestMioara Varga 1 , Mira Turtoi 2 , Mihaela Ghidurus 3Abstract. In recent decades there is a continuing concern in the food industry for optimization ofrefrigeration process. Improvement of conservation technologies of perishable food products has asprimary objective the combination of capabilities extending the validity of the product with keepphysical, chemical, nutritional and sensory properties. The mathematical modeling is a fundamentalsolution to which appeals most often to optimize a random process, including the refrigeration.In the first part of this paper we present the main theoretical elements that characterize theoptimization process using certain mathematical models. Then, we apply the theoretical conceptspreviously presented to optimize two refrigeration processes.Keywords: mathematical model, stochastic optimization, evolutionary method1. INTRODUCTIONIt is known that refrigeration has a key role in food safety; at present there areseveral technologies that apply conservation of perishable food products (radiation, drying,curing, high-pressure processing and conservation). With these techniques is intendedprimarily to extend the combined capacity of validity of the product, while maintaining thephysical, chemical, nutritional and sensory qualities, the objective being pursued in thesame way by both consumers and manufacturers of refrigeration systems.An important consequence of the widespread use of refrigeration systems is toensure better nutrition worldwide both in terms of quantity and quality of perishable food.In terms of quality, it should be emphasized that chilling leads to reduce damage to vitalfood of animal and vegetable nature (which can accommodate different pathogens) andhence the decline in bacterial growth.The above are some arguments that justify the importance accorded to refrigerationprocesses. Permanent concern of researchers for optimizing food refrigeration processes isso logical, although until now small steps have been taken in this direction. Tradition,certain regulations in the field, the criteria by which food or processes are structured as anoptimization problem (choice of objective function and non-quantitative definition ofvariables subject to large errors), contributed to the development of interest in this directionof the food industry.In recent years there have been several studies to modeling food processes thatenable some products that were intangible qualities such as taste, tenderness, color, safetyand other quality factors to be quantifiable and predictable.Data processing techniques have evolved through improved observation,experiments gave errors and time consuming, and mathematical modeling has become themethod most often used for optimization of refrigeration processes.105
Page 1 and 2:
UNIVERSITY OF AGRONOMICAL SCIENCES
Page 3 and 4:
Proceeding of the 4 rd Internationa
Page 5 and 6:
Page 7 and 8:
Page 9 and 10:
Page 11 and 12:
Page 13 and 14:
Page 15 and 16:
Page 17 and 18:
Page 19 and 20:
Page 21 and 22:
Page 23 and 24:
Page 25 and 26:
Page 27 and 28:
Page 29 and 30:
Page 31 and 32:
Page 33 and 34:
Page 35 and 36:
Page 37 and 38:
Page 39 and 40:
Page 41 and 42:
Page 43 and 44:
Page 45 and 46:
Page 47 and 48:
Page 49 and 50:
Page 51 and 52:
Page 53 and 54: Proceeding of the 4 rd Internationa
Page 103: Proceeding of the 4 rd Internationa
Page 155 and 156:
Page 157 and 158:
Page 159 and 160:
Page 161 and 162:
Page 163 and 164:
Day 7Day 10Proceeding of the 4 rd I
Page 165 and 166:
Page 167 and 168:
Page 169 and 170:
Page 171 and 172:
Page 173 and 174:
Page 175 and 176:
Page 177 and 178:
Page 179 and 180:
Page 181 and 182:
Page 183 and 184:
Page 185 and 186:
Page 187 and 188:
Page 189 and 190:
Page 191 and 192:
Page 193 and 194:
Page 195 and 196:
Page 197 and 198:
Page 199 and 200:
Page 201 and 202:
Page 203 and 204:
Page 205 and 206:
Page 207 and 208:
Page 209 and 210:
Page 211 and 212:
Page 213 and 214:
Page 215 and 216:
Page 217 and 218:
Page 219 and 220:
Page 221 and 222:
Page 223 and 224:
Page 225 and 226:
Page 227 and 228:
Page 229 and 230:
Page 231 and 232:
Page 233 and 234:
Page 235 and 236:
show all

New Researches in Biotechnology - Facultatea de Biotehnologii ...

You also want an ePaper? Increase the reach of your titles

Delete template?

Save as template?