Acta Periodica Technologica最新文献

{"title":"Valorization of barrel washing winery wastewater through production of microbial biocontrol agents","authors":"Ivana Pajčin, Vanja Vlajkov, Marta Loc, J. Dodić, M. Grahovac, J. Grahovac","doi":"10.2298/apt2253223p","DOIUrl":"https://doi.org/10.2298/apt2253223p","url":null,"abstract":"Winery wastewater arising from different wine production phases poses a significant environmental threat and economic burden for wine producers considering the legislative requirements regarding the obligatory wastewater treatment. Taking into account the high amount of organic and inorganic nutrients suitable for microbial growth being present in the winery wastewater, the aim of this study was to investigate a possible valorisation route for barrel washing winery wastewater through production of microbial biocontrol agents based on Bacillus sp. The produced biocontrol agents were tested against bacterial and fungal plant pathogens, including Xanthomonas campestris, Xanthomonas euvesicatoria and Aspergillus flavus. The results of in vitro antimicrobial activity testing have shown the high potential of barrel washing winery wastewater to be used as substrate for Bacillus sp. growth, considering that inhibition zone diameters of biocontrol agents based on waste substrate were even higher compared to commercial synthetic medium in case of Aspergillus flavus suppression. This study opens a possibility to further optimize bioprocess conditions including valorisation of barrel washing winery wastewater to maximize antimicrobial activity of the produced biocontrol agents and contribute to the increase of cost-effectiveness of both wine and biocontrol agent?s production.","PeriodicalId":7021,"journal":{"name":"Acta Periodica Technologica","volume":"1 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2022-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"68412348","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Rice parboiling using a dual-powered parboiler: Evaluation of energy consumption patterns and milling quality","authors":"M. Sanusi, M. Sunmonu, Sodiq Olaleye, Ifeoluwa Adedeji, Harris Adeniyi, Adebayo Eniola","doi":"10.2298/apt2253063s","DOIUrl":"https://doi.org/10.2298/apt2253063s","url":null,"abstract":"Energy plays an important role in rice processing whereby the amount of energy consumed could influence the cost of production. Therefore, this study aimed to evaluate the energy consumption and milling quality of three rice varieties (FARO 15, FARO 60 and FARO 62) using a dual-powered rice parboiler. The energy consumption patterns viz steeping energy consumption, steaming energy consumption, total energy consumption and energy intensity of the rice varieties using electricity and Liquefied Petroleum Gas (LPG) combustion as the power source of the parboiler were determined using standard equations. The milling quality in terms of milling recovery and head milled rice were also determined using standard procedures. The energy consumption during steeping and steaming ranged from 39.02 MJ to 40.00 MJ and 12.90 MJ to 14.09 MJ, respectively. The total energy consumption and energy intensity ranged from 31.62 MJ to 32.01 MJ and 7.90 MJ/kg to 8.00 MJ/kg, respectively. The milling recovery and the head milled rice of the rice varieties ranged from 64.23% to 66.76%, and 55.45% to 59.18%, respectively. The total energy consumption and energy intensity of the rice varieties differ based on the power source of the rice parboiler. The power source also influenced the milling recovery and head milled rice of the rice varieties. The use of gas as a power source for the rice parboiler consumed more energy than electricity. The information provided in this study would guide energy conservation, prevention of production downtime and improving rice milling quality.","PeriodicalId":7021,"journal":{"name":"Acta Periodica Technologica","volume":"1 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2022-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"68412525","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Sensory satisfaction of tourists with local cheese and wine","authors":"M. Banjac, Dragan Tešanović, Jovana Bajkanovic, Bojana Kalenjuk-Pivarski, Snjezana Gagic-Jarakovic, B. Grubor","doi":"10.2298/apt2253075b","DOIUrl":"https://doi.org/10.2298/apt2253075b","url":null,"abstract":"The aim of this research is to perform a sensory evaluation of cheese and wine, and to determine the level of harmonization between them. 71 tourists took part in the panel. The pairing of cheese and wine as well as the individual sensory evaluation of the products was done with the help of scales that were developed by Harrington. The cheeses used in the panel were: young cow cheese, sesame-flavoured cow cheese, paprika-flavoured cow cheese, and fermented sheep cheese. The wines used in the experiment were: Italian Riesling, Muscat Hamburg, Red Muscadine, and a blend of Cabernet Sauvignon and Muscat Hamburg. After the sensory evaluation, statistical data processing was started. All sensory characteristics were expressed by means of a mean value. Variance analysis (ANOVA) and the Tukey Test (p <.01) were used to compare the mean values of samples in order to identify the differences in the sensory attributes of both individual products and the products during harmonization. The sensory evaluation of the cheeses indicates that the panellists assessed all characteristics differently except when it came to sweetness. The sensory evaluation of the wines concludes that the panellists perceived all evaluated characteristics differently. In terms of harmonization, a neutral and refreshing blend was achieved. Synergy was not achieved in any of the combinations. In terms of the cheeses that harmonized with the wines, the panellists perceived the sesame-flavoured cheese as the most appreciated in combination with all the wines. The wine that left the most positive effect in combination with the cheeses was red muscadine.","PeriodicalId":7021,"journal":{"name":"Acta Periodica Technologica","volume":"71 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2022-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"68412534","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"A new method of elimination the polarizing layer during the membrane processing of buttermilk","authors":"G. Deinychenko, Vasyl Huzenko, D. Dmytrevskyi, I. Zolotukhina, V. Chervonyi, D. Horielkov","doi":"10.2298/apt2253001d","DOIUrl":"https://doi.org/10.2298/apt2253001d","url":null,"abstract":"A new method of eliminating the polarizing layer on the membrane surface during ultrafiltration of buttermilk is considered. An experimental equipment and processing methodology the results of studying buttermilk ultrafiltration are presented. This methodology involves the use of bubbling to eliminate the polarization layer. Also presented experimental results of the bubbling influence on the productivity of ultrafiltration membranes. Mathematical models, which were obtained, based on the regression equations of the factorial experiment. Factorial experiment provides the selection of technological parameters of buttermilk ultrafiltration using bubbling of the feedstock over the membrane surface. The rational parameters of the buttermilk ultrafiltration process using bubbling mixing in close proximity to the membrane surface have been determined. These operating parameters are: pressure - 0.4...0.5 MPa, buttermilk temperature - 45...55 ??, process duration 1.5...2.0 hours, bubbling frequency should be within 0.10...0.15 min-1.","PeriodicalId":7021,"journal":{"name":"Acta Periodica Technologica","volume":"1 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2022-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"68411917","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Application of the vacuum distillation in isolation of juniper berry (Juniperus communis L.) essential oil","authors":"Jelena Bajac, Milena Terzić, G. Zengin, I. Antić, Branislava Nikolovski, Marija Radojkovic","doi":"10.2298/apt2253231b","DOIUrl":"https://doi.org/10.2298/apt2253231b","url":null,"abstract":"Plants and plant products, including essential oils, are globally recognized for their medicinal and therapeutic values. Various methods have been used to obtain essential oils efficient isolation from the plant material. In this research, vacuum hydrodistillation (VHD) was used to isolate oil from juniper berry (Juniperus communis L). Using GC-MS analysis, the chemical composition of the obtained oil was examined, which was compared with commercial ones. In the composition of VHD essential oil monoterpene fraction was dominant, with a significant percent of the sesquiterpene fraction, while the ?-pinene was the most abundant compound (21.7%). The analysis of the biological and pharmacological potential revealed that the oil obtained by VHD was a better antioxidant agent then commercial oil when it comes to scavenger activity against the ABTS radical (VHD oil 77.23 mg TE/g; commercial oil 8.31 mg TE/g) and reduction potential according to Cu2+ ion (VHD oil 107.13 mg TE/g). On the other hand, the enzyme inhibitory potential resulted in a stronger ability of the commercial oil to reduce excessive enzyme activity. The conducted research indicates that J. communis oil has shown significant biopotential and its use in food production and as a source of potent herbal medicines should be considered.","PeriodicalId":7021,"journal":{"name":"Acta Periodica Technologica","volume":"1 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2022-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"68412384","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Challenges of the Innovative Chinese Small- and Medium Sized Enterprises (SME’s) in the Last Decade","authors":"Zoltán Peredy, Yaokui Xie, Balázs Laki","doi":"10.47273/ap.2022.24.19-35","DOIUrl":"https://doi.org/10.47273/ap.2022.24.19-35","url":null,"abstract":"China managed to built-up a working market economy transforming itself into dominant player on global scale and put more emphasize on innovation-driven growth. In the course of this unprecedented process, Chinese Small and Medium sized Enterprises (SMEs) have established in huge numbers and become the most dynamic actors in the market economy. They have significant role in the domestic economy in profit creation, employment absorption, taking into practice different types of innovations largely contributing to the social stability and raising of well-being of the local communities. Furthermore, internationalization has also become important factor for the continuously developing SMEs in China. Beyond the observed negative tendencies- significant shrinkages of the SME’s profits - can be many different reasons. The central government has tendency to prioritizing the large size state enterprises in certaing industrial and service sectors, the insufficient size and frequency of the strategic innovations largely due to the lack of know-how, information, skills, competencies, attitude, network-based co-operations and experience of domestic and international markets. These also pointed out the relevance on the strategic innovation and how to impact on the product and process innovation on the SME’s technologies, business models, reshaping the corporate cultures and values as well to stop and reverse his negative trends. It means a defined product strategy, adequate financial and human resources, New Product Development (NPD) R&D resources, high quality project teams, senior management commitment, innovative environment and culture. Crossfunctional teams and top management should responsible for the implementation. This review paper is aiming to give a comprehensive landscape about the current situation of and the special features of the Chinese SME sector and the obstacles that can hindering or slow down their successful innovation processes. These challenges are particularly difficult for SMEs with smaller scale and weaker risk tolerance. Chinese domestic firms have comparative advantages, such as cheap labour resources, better knowledge about Chinese local market comparing to foreign MNEs from developed countries. Facing strong competition both from large-sized State Owned Enterprises (SOEs) and foreign Multinacional Enterprises (MNEs), Chinese SMEs should pay more attentions to indigenous innovation by taking advantage of Chinese huge domestic market.","PeriodicalId":7021,"journal":{"name":"Acta Periodica Technologica","volume":"34 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2022-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"88762563","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"A turizmus innovációs ellentmondásai","authors":"Noémi Ilyés","doi":"10.47273/ap.2022.25.23-33","DOIUrl":"https://doi.org/10.47273/ap.2022.25.23-33","url":null,"abstract":"Jelen munka célja a turisztikai innovációk vizsgálata globális szinten, a turisztikai piac sajátosságainak figyelembevételével. A tanulmányban a turizmus iparág innovációkra való fogékonyságát, illetve a turisztikai innovációk korlátait vizsgálom szakértői mélyinterjúk segítségével. A témaválasztást a pandémia aktualitásán túl, jelenlegi munkaköröm is inspirálta, ahol innovációs programigazgatóként turisztikai ötletek toborzásával foglalkozom napi szinten. A fő kutatási téma, hogy a turisztikai ökoszisztémában részt vevő vállalkozások kezdeményező szerepet játszanak a turisztikai innovációk megalkotásában, vagy a turizmus szektor inkább egyfajta „követőként” átveszi és pusztán alkalmazza a más szektorok által létrehozott innovatív megoldásokat, saját képére formálva azokat?","PeriodicalId":7021,"journal":{"name":"Acta Periodica Technologica","volume":"43 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2022-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"85781957","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Kis- és középvállalkozások tehetségmenedzsment sajátosságai és a Covid-19 hatásai","authors":"Irma Potháczky Rácz","doi":"10.47273/ap.2022.26.45-59","DOIUrl":"https://doi.org/10.47273/ap.2022.26.45-59","url":null,"abstract":"A változás korában élve már-már természetes az igény a kiváló képességűek és/vagy a kiemelt jelentőségű tényezőket birtokló egyének kinevelésére. Megfelelő keretek és feltételek biztosítása mellett a talentumok utat törhetnek maguknak, egyéni és szervezeti sikerré kovácsolva a bennük rejlő potenciált. Ehhez azonban szükséges a kis- és középvállalkozások és a nagyvállalatok nyitott és rugalmas szemlélete. A tanulmány a kis- és középvállalkozások tehetségmenedzsment sajátosságaira és jövőbeli trendjeire fókuszál. Kiemelve a szervezeti sajátosságokból fakadó eltéréseket a nagy-, és multinacionális vállalatokhoz viszonyítva. A kis- és középvállalkozások nem egyszerűen a nagyvállalatok kicsinyített másai. Az alapvető szervezeti sajátosságok specifikus vezetési megközelítést igényelnek. Az elemzett elméletek és a szekunder vállalati tanulmányok a kutatás jövőbeli, primer oldalon történő folytatását alapozzák meg.","PeriodicalId":7021,"journal":{"name":"Acta Periodica Technologica","volume":"34 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2022-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"82733321","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Application of the method of discrete-pulse energy input for water degassing in municipal and industrial boilers","authors":"O. Obodovych, B. Tselen, V. Sydorenko, Georgy Ivanytskyi, N. Radchenko","doi":"10.2298/apt2253123o","DOIUrl":"https://doi.org/10.2298/apt2253123o","url":null,"abstract":"The main advantages and disadvantages of chemical and physical degassing of liquids are considered. It was found that hydrodynamic cavitation should be considered as an important alternative to acoustic cavitation, both in terms of performance and, above all, in terms of energy saving. The processing of two liquids - acidic condensate and model solution (solution of carbon dioxide in distilled water) was performed. The dynamics of changes in the content of dissolved carbonic acid depending on the duration of hydrodynamic treatment in order to determine the optimal processing duration to achieve the required degree of degassing are studied. Liquids were treated on a l laboratory-scale plant developed as part of the implementation of the method of discrete-pulse energy input into heterogeneous media, which creates conditions for intensive growth of vapor bubbles and their removal. The pH values were obtained and the concentrations of carbonic acid in the acidic condensate and the model solution were calculated from the duration of their processing. It was found that the main change in the pH of the model solution and acidic condensate occurs approximately during the first two minutes of processing. The increase in pH and, consequently, the decrease in the dissolved carbonic acid content of both liquids for several days are explained by the relaxation process during which carbon dioxide microbubbles emerge from the liquid, which did not have time to leave the liquid. Data from experimental studies of the dynamics of dissolved carbonic acid content, together with theoretical studies of the growth of gaseous bubbles in liquid and the evolution of a set of vapor bubbles to a critical value of gas content can be used to optimize cavitation degassing processes and justify optimal parameters of these processes. The proposed method of degassing can be used for reagent-free neutralization of acid condensate, which will improve the environment by reducing wastewater (chemically contaminated neutralized condensate and waste water softeners) and rational use of water resources by reducing the need for natural water. Also, the proposed method of liquid degassing can be used in the food industry, in particular, in the production of juices, beverages, vegetable oils, etc.","PeriodicalId":7021,"journal":{"name":"Acta Periodica Technologica","volume":"1 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2022-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"68412154","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Xanthan production on crude glycerol-based medium by local Xanthomonas isolate: Optimization of inoculum incubation time","authors":"Ida Zahović, J. Dodić, Zorana Trivunović","doi":"10.2298/apt2253147z","DOIUrl":"https://doi.org/10.2298/apt2253147z","url":null,"abstract":"This study is concerned with the optimization of inoculum preparation for xanthan production on crude glycerol-based medium in terms of incubation time of the Xanthomonas strain isolated from infected pepper leaves. Experiments within this research were performed according to 3-level factorial design in order to evaluate the effects of varied parameters, i.e. incubation time of inoculum I (24-48 h) and incubation time of inoculum II (24- 48 h) on xanthan concentration in production medium at the end of bioprocess. Inoculum preparation was performed in two steps (inoculum I and inoculum II) under aerobic conditions, at 25 ?C and 150 rpm. Xanthan biosynthesis was performed at a laboratory level under aerobic conditions at 30 ?C and 150 rpm for 168 h. The quality of the prepared inoculum was assessed indirectly, based on xanthan concentration in the production medium at the end of the bioprocess. Response surface methodology was used to define mathematical model, which describes the individual and interactive effects of examined parameters on the xanthan quantity, while desirability function approach was applied to optimize their values. The obtained results suggest that applied strain is the most productive if the incubation time of inoculum I is between 32 h and 40 h, and the incubation time of inoculum II is in the range from 40 h to 48 h. The developed model predicts that the maximum xanthan concentration of about 10.5 g /L can be achieved if the incubation times of inoculum I and inoculum II are 36 h and 48 h, respectively.","PeriodicalId":7021,"journal":{"name":"Acta Periodica Technologica","volume":"1 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2022-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"68412211","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}