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4 th International Symposium of Biotechnology10 – 11 th November 2011, Bucharest, RomaniaP.III.18. THE MATHEMATICAL MODELING IN OPTIMIZATIONOF REFRIGERATION PROCESSMioara Varga, Mira Turtoi, Mihaela GhidurusFaculty of Biotechnology, University of Agronomical Sciences and Veterinary Medicine, BucharestKeywords: objective function, linear model, polynomial model, stochastic modelIn 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.66
4 th International Symposium of Biotechnology10 – 11 th November 2011, Bucharest, RomaniaP.III.19. STUDY METHODS TO EXTRACTION OF PHENOLICCOMPOUNDS IN THE PROCESS OF OBTAINING ROSE WINESWITH STABLE CHROMATIC CHARACTERISTICSVISAN LUMINITAFaculty of Biotechnology, University of Agronomical Sciences and Veterinary Medicine, BucharestKeywords: rose wines, polyphenol extraction, criomacerationLately at European level is distinguished in our country and a growing demand for roséwines, due to freshness, fruitiness and olfactory characteristics of these wines. However, to obtainquality rosé wines technologist faces numerous problems, mostly related to extraction of phenoliccompounds, so the chromatic characteristics of wine taste and balance.Several methods have been studied for extraction of polyphenols from grape varietiestypically used to obtain dark red wines: Cabernet Sauvignon, Feteasca neagra and Pinot noir:extraction of phenolic compounds by maceration of grape pomace short duration (6 h, 12 h), at atemperature of 18 ° C– V 1; extraction by maceration-fermentation at 20-22 º C temperature - V 2 ;criomaceration pulp at a temperature of 5 ° C, 5-day.The results of physico-chemical and organoleptic results that the method of extraction ofpolyphenols shows a great importance for color and organoleptic characteristics of wine, eachvariety of black grapes with a potential technology of phenolic compounds, behaving differentlydepending on the version extraction used. Of the three grape varieties, Cabernet Sauvignon, followedby Feteasca neagra variety shows a large pool of phenolic compounds compared with Pinot noir.Thus, for the first two varieties of the best ways of extracting them is short maceration andcriomaceration; by fermentation-maceration is high concentration of phenolic compounds. The winesare intensely colored and lacking the finesse of rosé wines.For Pinot noir, a variety of phenolic potential lower than the other two varieties is the bestoption fermentation-maceration, the criomaceration is the method by which to extract the smallamount of phenols.67
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