Proceedings of the 66th Scientific Conference with International

Participation “Food Science, Engineering and Technology – 2019”

Organized by University of Food Technologies - Plovdiv

2019,Volume 66, Issue 1

ISSN 1314-7102 CD version

E-ISSN 2535-1311 online version

The papers in the yearbook are peer-reviewed and approved by the Editorial Board.

EDITORIAL BOARD

Editor-in-chief:

Prof. Eng. Stefan Dragoev, DSc., Corresponding Member of Bulgarian Academy of Sciences – University of Food Technologies – Plovdiv, Bulgaria

Honorary editors:

Prof. Eng. Maria Baltadjieva, DSc., Academician of Bulgarian Academy of Sciences - Applied Scientific laboratory for milk and milk products LB Lact - Plovdiv, Bulgaria

Prof. Tsvetan Tsvetkov, DSc., Academician of Bulgarian Academy of Sciences - Institute of Cryobiology and Food Technologies, Agriculture Academy - Sofia, Bulgaria

Prof. Atanas Atanasov, DSc., Academician of Bulgarian Academy of Sciences - Selection Genome Center - Sofia University St. Kliment Ohridski - Sofia, Bulgaria

Prof. Ivan Ivanov, DSc., Academician of Bulgarian Academy of Sciences – Institute of Molecular Biology “Roumen Tsanev” – Sofia, Bulgaria

Foreign Members of the Editorial Board:

Prof. Rumyana Cenkova, PhD – Kobe University – Kobe, Japan

Prof. Wolfram Schnaeckel, PhD, D.H.C. – The Anhalt University of Applied Sciences – Köthen (Bernburg), Germany

Prof. Anna Lante, PhD – University of Padova - Padova, Italy

Prof. Pascal Degraeve, PhD - University “Claude Bernard” Lion1 - Lyon, France

Prof. Marek Sikora, PhD - Agricultural University - Krakow, Poland

Prof Edward Pospiech, PhD - Poznań University of Life Sciences - Poznań, Poland

Prof. Paraskevi Mitliagka, PhD - Trakia University of Western Macedonia - Cuzani, Greece

Prof. Eugenee Bitus, DSc. - Moscow State University of Technology and Management “C.G. Razumovskii” - Moscow, Russia

Prof. Alexander Akulich, DSc. - Mogilev State University of Nutrition and Food Supplies - Mogilev, Belarus

Prof. Yassin Uzakov, DSc., Academician of Kazakhstan Academy of Sciences - Almaty Technological University - Almaty, Kazakhstan

Prof. Dimche Kitanovski, PhD - University "St. Kliment Ohridski ", Faculty of Biotechnical Sciences - Bitola, Macedonia

Prof. Aco Kuzelov, PhD - University "Goce Delchev", Faculty of Agriculture - Shtip, Macedonia

Prof. Marina Mardar, DSc. - Odessa National Academy of Food Technologies- Odessa, Ukraine

Bulgarian Members of the Editorial Board:

Prof. Eng. Atanas Pavlov, DSc., Corresponding Member of Bulgarian Academy of Sciences – UFT - Plovdiv

Prof. Eng. Albert Krustanov, DSc. - UFT- Plovdiv

Prof. Eng. Stepan Akteryan, DSc. - UFT- Plovdiv

Prof. Eng. Radka Vlaseva, PhD - UFT- Plovdiv

Prof. Eng. Katya Valkova-Jorgova, PhD - UFT- Plovdiv

Prof. Vyara Ivanova-Pashkulova, PhD - UFT- Plovdiv

Prof. Eng. Marianna Baeva, PhD - UFT- Plovdiv

Prof. Eng. Stefan Stefanov, PhD - UFT- Plovdiv

Prof. Eng. Lena Kostadinova, PhD - Plovdiv UFT- Plovdiv

Assoc. Prof. Eng. Georgi Kostov, DSc. - UFT- Plovdiv

Assoc. Prof. Eng. Venelina Popova, DSc. - UFT- Plovdiv

Assoc. Prof. Eng. Hristo Spasov, PhD - UFT- Plovdiv

Assoc. Prof. Eng. Cyril Mihalev, PhD - UFT- Plovdiv

Assoc. Prof. Eng. Hristo Nikolov, PhD - UFT- Plovdiv

Assoc. Prof. Vesela Chalova-Jekova, PhD - UFT- Plovdiv

Assoc. Prof. Eng. Maria Dushkova, PhD - UFT- Plovdiv

Assoc. Prof. Eng. Veselin Nachev, PhD - UFT- Plovdiv

Assoc. Prof. Eng. Plamen Nikovski, PhD - UFT- Plovdiv

Assoc. Prof. Eng. Nenko Nenov, PhD - UFT- Plovdiv

VOLUME 66
ISSUE 1
THEMATIC AREAS

• FOOD SCIENCE AND TECHNOLOGY

• FOOD CHEMISTRY, MICROBIOLOGY, BIOTECHNOLOGY AND SAFETY

•FOOD PROCESS ENGINEERING

•CATERING, TOURISM AND ECONOMY OF FOOD INDUSTRY

CONTENT
I. FOOD SCIENCE AND TECHNOLOGY

1. Effect of pig’s feed phytonutrients supplementation on the free amino nitrogen and water holding capacity of pork

Dessislava Vlahova-Vangelova, Dessislav Balev, Stefan Dragoev, Sonya Ivanova, Jivko Nakev, Tanya Nikolova

2. The gradual development of quality complex of Bulgarian dry-cured ham during aging under natural climatic conditions

Daniela Mitreva, Dilyana Gradinarska-Ivanova, Katya Valkova-Yorgova

3. Influence of various cold-pressed oils on the chemical composition and microbiological quality of sausages

Boban Malinov, Aco Kuzelov, Elena Joshevska, Verica Ilieva, Elizabeta Barbareeva

4. Effect of refrigeration temperature on the fermentation process in kashkaval cheese

Atanaska Markova, Galin Ivanov

5. Comparative characteristics of milking systems in ZK Pelagonija and legally standardized adopted norms

Vangelica Jovanovska, Ivan Baloski, Dimitra Jovanovska, Darko Veljanovski, Mila Arapceska, Elizabeta Hristovska

6. Image analysis of gluten free muffins’ porosity

Ivayla Sopotenska, Valentina Chonova

7. Using of vegetal powders in the production of food concentrates

Tatyana Samuylenko, Tatyana Gurinova, Vladislav Tomashov

8. Investigation of mass flow rate during extrusion of rice flour enriched with carrot

Mariya Dushkova, Anna Koleva, Apostol Simitchiev, Dobromir Genev, Sevda Grozdanova

9. Investigation of specific mechanic energy during extrusion of rice flour enriched with dried pumpkin

Dobromir Genev, Mariya Dushkova, Anna Koleva, Apostol Simitchiev

10. Comparative study of physical and chemical characteristics of two brands of cigarillos on Bulgarian market

Violeta Nikolova, Venelina Popova, Nikolay Nikolov

11. Phytochemical characterization of the fruits and the resulting purees of two types of pumpkins cultivated in Bulgaria

Emine Saralieva, Petya Ivanova, Nadezhda Petkova, Dimka Haytova

CONTENT
II. FOOD CHEMISTRY, MICROBIOLOGY, BIOTECHNOLOGY AND SAFETY

20. Effect of the quantity of cocoa shells and moisture content on sorption characteristics of extrudates from corn semolina

Nesho Toshkov, Apostol Simitchiev, Ventsislav Nenov, Ivan Panchev

21. Analysis of transport phenomena and mechanical behavior in capillary- porous colloidal materials subjected to convective drying

Nina Penkova, Boian Mladenov, Blagoi Zlatkov, Tsvetelina Georgieva, Oleg Panayotov

22. State, capabilities and prospects of mobile processors and controllers

Ivaylo Dragnev, Krassimir Kolev

EDITORIAL BOARD

Editor-in-chief:

Honorary editors:

Foreign Members of the Editorial Board:

Bulgarian Members of the Editorial Board:

VOLUME 66
ISSUE 1
THEMATIC AREAS

• FOOD SCIENCE AND TECHNOLOGY

• FOOD CHEMISTRY, MICROBIOLOGY, BIOTECHNOLOGY AND SAFETY

•FOOD PROCESS ENGINEERING

•CATERING, TOURISM AND ECONOMY OF FOOD INDUSTRY

CONTENT
I. FOOD SCIENCE AND TECHNOLOGY

1. Effect of pig’s feed phytonutrients supplementation on the free amino nitrogen and water holding capacity of pork

2. The gradual development of quality complex of Bulgarian dry-cured ham during aging under natural climatic conditions

3. Influence of various cold-pressed oils on the chemical composition and microbiological quality of sausages

4. Effect of refrigeration temperature on the fermentation process in kashkaval cheese

5. Comparative characteristics of milking systems in ZK Pelagonija and legally standardized adopted norms

6. Image analysis of gluten free muffins’ porosity

7. Using of vegetal powders in the production of food concentrates

8. Investigation of mass flow rate during extrusion of rice flour enriched with carrot

9. Investigation of specific mechanic energy during extrusion of rice flour enriched with dried pumpkin

10. Comparative study of physical and chemical characteristics of two brands of cigarillos on Bulgarian market

11. Phytochemical characterization of the fruits and the resulting purees of two types of pumpkins cultivated in Bulgaria

CONTENT
II. FOOD CHEMISTRY, MICROBIOLOGY, BIOTECHNOLOGY AND SAFETY

12. Solubilities of bioactive compounds from Hyperici herba in aqueous alcoholic solvent mixtures

13. Optimizing the sterilization protocol in the process of in vitro cultivation of the genus Vaccinium

14. Antimicrobial effect of thyme essential oil against Salmonella enteritidis inoculated in flour and homogenized eggs

15. Antimicrobial effect of sweet basil essential oil against Salmonella enteritidis growth in vitro

16. Risks and benefits of using nanomaterials in food packaging

CONTENT
III. FOOD PROCESS ENGINEERING

17. Effect of the working pressure on the flux during ultrafiltration of goat’s milk

18. Analysis of the Increase of Fuel Burning Performances by the Use of a Mixture of Bio-Fuels

19. A comparative study of thresholding algorithms for cut surface evaluation of Bulgarian white cow cheese in brine

20. Effect of the quantity of cocoa shells and moisture content on sorption characteristics of extrudates from corn semolina

21. Analysis of transport phenomena and mechanical behavior in capillary- porous colloidal materials subjected to convective drying

22. State, capabilities and prospects of mobile processors and controllers

CONTENT
IV. CATERING, TOURISM AND ECONOMY IN FOOD INDUSTRY

23. Food processing and preservation – an added economic and ecological value to European countries

24. Some Modern Aspects of e-marketing

25. Problems of the corporate growth of public companies in the food industry Optimization of corporate growth financing

26. Optimization of corporate growth financing

EDITORIAL BOARD

Editor-in-chief:

Honorary editors:

Foreign Members of the Editorial Board:

Bulgarian Members of the Editorial Board:

VOLUME 66 ISSUE 1 THEMATIC AREAS

• FOOD SCIENCE AND TECHNOLOGY

• FOOD CHEMISTRY, MICROBIOLOGY, BIOTECHNOLOGY AND SAFETY

•FOOD PROCESS ENGINEERING

•CATERING, TOURISM AND ECONOMY OF FOOD INDUSTRY

CONTENT I. FOOD SCIENCE AND TECHNOLOGY

CONTENT II. FOOD CHEMISTRY, MICROBIOLOGY, BIOTECHNOLOGY AND SAFETY

CONTENT III. FOOD PROCESS ENGINEERING

CONTENT IV. CATERING, TOURISM AND ECONOMY IN FOOD INDUSTRY

VOLUME 66
ISSUE 1
THEMATIC AREAS

CONTENT
I. FOOD SCIENCE AND TECHNOLOGY

CONTENT
II. FOOD CHEMISTRY, MICROBIOLOGY, BIOTECHNOLOGY AND SAFETY

CONTENT
III. FOOD PROCESS ENGINEERING

CONTENT
IV. CATERING, TOURISM AND ECONOMY IN FOOD INDUSTRY