MONITORING OF NITRATE CONTENT IN POTATOUS FROM BULGARIAN MARKET

The potatoes are common food for people of all ages and very often are used in Bulgarian kitchen as a main component of core dishes and also separately under different types of salad. The aim of this article is to give information about the nitrate content in potatoes from the commercial chain in Bulgaria. The monitoring have been conducted during June, July and August. The measurements of NO3- ions were carried out with a Greentest appliance, Model ECO 5. The samples from the conducted monitoring were with higher NO3- content for the fresh potatoes that have been accepted and recommended from EU as healthy one. The highest content of NO3- in fresh potatoes were 645 mg/kg measured for June, 340 mg/kg for August, and 500 mg/kg for fresh potato produces from BG measured in August, at the accepted safety level 250 mg/kg. The red potatoes were with average 287 mg/kg nitrate levels. The amount of nitrates are not eliminated during cooking processes, so that results are warning that the food from the commercial chain can be not enough healthy, especially for infants.

BIO-ENERGY FROM PHOTOSYNTHETIC ALLOYS FOR USE IN BIOGUALS AND BIOPRODUCTS

Significant technical progress has been made in recent years in the development of algae-based bioenergy, and much of industrial and academic R&D projects have diverged from the biofuels strategy. This report summarizes the conclusions of a recently concluded symposium analyzing the prospects for using micro- and macroalgae as a feedstock for biofuels and bioenergy. It discusses international activities for the development of bio-energy and non-energy algae bioproducts, advances in the use of macroalgae (both non-cultivated and cultivated algae). Applications for various biochemical and thermochemical uses, bio-refining capabilities for various products, as well as an in-depth review of the process from the point of view of economy and energy sustainability are also given.

DIGITAL TRANSFORMATION IN COMPANIES OF FOOD INDUSTRY IN BULGARIA: CHALLENGES AND TRENDS

The purpose of this study is to investigate how companies from food industry in Bulgaria cope with the challenges and trends of the digital transformation. The analysis is based on data from specialized literature and statistics of NSI, EUROSTAT, Siemens and GBCIC, McKinsey Global Institute, IFAC, etc. to draw a comprehensive picture of the degree of digitization penetration in the enterprises of the food industry in Bulgaria. The results illustrate the complexity of the digital transformation of enterprises of food industry in Bulgaria and the challenges they are facing in their digital transition. This study can be a reliable reference for the industry to understand the current situation and the challenges of digitization.

THE recipe modification of sugar-free bakery goods for reducing glycemic index and enhancing the nutrition and functional features

Wheat flour-based products are the most popular and desirable of all bakery goods. In the same time, they give the heights glycemic response so this type of products are banned for people with metabolic disorders as well as consumers who have a tendency to live a healthy lifestyle. In the same time the increasing consumption of sugars has resulted in several nutritional and medical problems, such as obesity, diabetes, and cardiovascular diseases. The uses of a combination of various ingredients in range (such as rye flour – 40...60, dry gluten – 5...15, oat dietary fibre – 1...6 % and lentil flour - 5...20 %) that may modify the glycemic index of baked products, enhance the nutrition and functional features have shown in the article. Water Stevia extract demonstrated no effect on the baking quality and suggested the use of it to improve palatability and nutritional properties of developed new sugar-free bakery products. It was found the optimum ratio of these ingredients as a result of a series of studies and processing of the obtained data by multicriteria optimization. Results have shown that lentil flour can be used in the amount 12.5 % for the achieving optimum ratio "low glycemic index-high taste". It is shown that due to lentil flour it is possible to reduce the glycemic index to a greater extent than rye flour, dry gluten, but in terms of the taste characteristics, these products were less attractive with an increasing amount of flour in formula. The coefficients of the regression model were given as a result, it has helped to find out the patterns of influence of selected components and their dosage on the glycemic index, energy value and sensory characteristics of the product. The article represents the results, which can be used to create recipe compositions using selected ingredients.

USE OF STARCH SYRUPS IN THE PRODUCTION OF JELLY

In the presented work the choice of starch syrup for the jelly products production has been substantiated. It was based on the analysis of the starch syrup carbohydrate profiles and recipes of jelly products. The influence of syrup on the rheological and structural-mechanical properties of jelly and aerated masses for a two-layer jelly has been determined. The expediency of polydextrose usage has been demonstrated. Its adding leads to the regulation of the jelly structure and foam layer for the samples with more than 50% of sugar replaced by starch syrup. Depending on the ratio of carbohydrates in jelly it was determined the amount of polydextrose adding of which provides the required firming and prebiotic properties of finish products. The change of physical-chemical, structural-mechanical, and organoleptic quality indices of two-layer jelly with modified carbohydrate composition has been investigated during storage.

CAPSULAL APPROACH TO SIGNIFICANCE OF ETHNIC EMBROIDERY IN FORMATION OF MODERN WARDROBE

The problem of capsular method in forming of modern clothes on the basis of ukrainian basic embroidery was investigated. Theoretically proved composition of geometrical ornaments in combinations of tunes of the ornament. The schemes of transformations in modifications of variants of reports of ukrainian national embroidery were created. The investigation of isomorphic filling using the technique “cross” in ornaments in the style “modern” according to zones of usage was carried out. The capsules of representative clothes according to folk ornaments were developed. The algorithms of scaling the ornaments are created with the help of schemes of setting the ornament. As examples such pieces of clothes were used: dress, woman costume, family embroidered blouse.

APPROACHES FOR SYSTEM DEVELOPMENT FOR ENERGY MANAGEMENT IN THE ENTERPRISE

В настоящия труд са разгледани състава и основните елементи на системите за управление, и в частност, на системата за енергиен мениджмънт в предприятието, базирана върху БДС ЕN ISO 50001. Най-общо нейната структура е приложима и при други стандарти относно системи за управление на други дейности. Анализирани са мотивацията и интересите на работодателя и са представени различни подходи при въвеждане на системата за енергиен мениджмънт.

IRRIGATION SCHEDULE OF LONG-FRUIT CUCUMBERS AND HYDROAMELIORATIVE REQUIREMENTS FOR DRIP IRRIGATION IN PLASTIC GREENHOUSE

The deficit of the irrigation water requires irrigation technologies with more efficient water use. For cucumbers, the most suitable is the drip irrigation technology. For establishing of the appropriate irrigation schedule of cucumbers under the soil and climate conditions in the village of Chelopechene, near Sofia city, the researchеs was conducted with drip irrigation technology, adopting varying irrigation schedules and hydraulic regimes - from fully meeting the daily crops water requirements cucumbers to reduced depths with 20% and 40%. It have been established irrigation schedule with adequate pressure flows in the water source, irrigation water productivity and yields of in plastic unheated greenhouses of the Sofia plant.

MACHINE LEARNING FOR SOFTWARE

The study machine learning for software based on Soft Computing technology. It analyzes Soft Computing components. Their use in software, their advantages and challenges are studied. Machine learning and its features are highlighted. The functions and features of neural networks are clarified, and recommendations were given.

ALGORITHM FOR MANAGEMENT AND PROTECTION OF SUBMERSIBLE PUMP

Global warming has led to lower levels of the water basins. Groundwater levels also decrease. Sometimes they fall so much so that submersible pumps in the wells remain almost dry and even in short work cycles get damaged. Their repairs are very expensive and labour intensive. An algorithm for management and protection of submersible pump is proposed in the paper. It uses 5 level sensors. It allows full utilization of the wells capacity and protects the pump motors from premature wear due to frequent switching on and off.