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Effect of nitrogen fertilizer on yields and oil content of winter rapeseed in Banat Plain, West Romania
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Abstracts / Journal of Biotechnology 231S (2016) S4–S109
Acknowledgment: This work was supported by CNCS – UEFISCDI, project number PN-II-RU-TE-2012-30034. http://dx.doi.org/10.1016/j.jbiotec.2016.05.305 Effect of nitrogen fertilizer on yields and oil content of winter rapeseed in Banat Plain, West Romania Ioana Corodan ∗ , Daniel Dorin Dicu, Simona Nita, Adalbert Okros, Carmen Claudia Durau Banat’s University of Agricultural Science and Veterinary Medicine “King Michael the I-st of Romania” from Timisoara, Romania E-mail address: [email protected] (I. Corodan). Rapeseed is one of the important oil seed crops throughout the world, on third place among the oil seed crops after soybean and palm in production of vegetable oils. Recent studies on rapeseed response to different levels of nitrogen fertilizer and stated that oil yield increased with low to moderate nitrogen rates. The experiment was conducted in field, in two representative locations for Banat Plain, in three replications. At Sanandrei, the experience was located on molic reddish preluvosoil, and at Jimbolia, the experiences were placed on a typically chernozem. Experimental factors were four levels of chemical N fertilizer (0, 100, 150 and 200 kg N ha−1 ), compared with the control. The genetic material was the hybrids DK IMIDO CL and DK IMIRON CL. The highest rate of fertilizer (200 kg N ha−1 ) showed the greatest grain yield, 3026 kg/ha at Sanandrei and 3633 kg/ha at Jimbolia, an increased grain yield per unit of area by 176% respectively 135%, compared with the least application of nitrogen fertilizer (control). About the oil content, the best results were recorded at level of 150 kg N ha−1 , in both locations, with a difference of 120% respectively 129% compared with the control. http://dx.doi.org/10.1016/j.jbiotec.2016.05.306 Control system for restrained CO2 release in milk fermentation process Jozef Ritonja 1,∗ , Andreja Gorsek 2 1
Faculty of Electrical Engineering and Computer Science, University of Maribor, Maribor, Slovenia 2 Faculty of Chemistry and Chemical Engineering, University of Maribor, Maribor, Slovenia E-mail address: [email protected] (J. Ritonja). Large-scale production of kefir has been interfered with the problems involved in reproducing the kefir grains and producing a product with acceptable flavor and good conservation properties. During the fermentation several compounds are produced which give the kefir its distinctive taste. The ingredients most commonly measured as indicators of quality are CO2 , proteins, fat, lactose, ethanol and lactic acid. The generation of CO2 during kefir manufacture presents some practical problems, since the microorganisms in the kefir continue to grow following packaging. Most of the fermentation processes are not implemented by the control systems for CO2 release. The principal aim of the present study was design and synthesis of control system for restrained CO2 release. The necessary mathematical model consists of two parallel connected transfer functions. They describe an effect of heater’s temperature and mixer’s speed
on CO2 release. A thorough analysis of the controlled plant was performed. It was found out that only a single input of a fermentation process is sufficient to control the release of CO2 . The mixer’s speed was selected due to quicker response and simpler actuator realization. A closed loop control system with a sensor for CO2 measurement, a PID controller and an actuator was designed. In order to determine the controller parameters, a linear control theory was used. Obtained results showed that the designed control system provides minimum error between reference and actual CO2 values during a transient response and in a steady state. http://dx.doi.org/10.1016/j.jbiotec.2016.05.307 Mathematical modelling of carbon dioxide production in milk inoculated by kefir grains Andreja Gorsek 1,∗ , Jozef Ritonja 2 , Darja Pecar 1 1 University of Maribor, Faculty of Chemistry and Chemical Enginering, Maribor, Slovenia 2 University of Maribor, Faculty of Electrical Engineering and Computer Science, Maribor, Slovenia
E-mail address: [email protected] (A. Gorsek). Microorganisms have the ability for production of aromatic compounds during fermentation. Especially yogurt and similar milk products have characteristic smell and taste, which is the consequence of acids and carbonyl products formation. The result of the microorganisms’ metabolism is also carbon dioxide (CO2 ). To understand the impact of this gas in the microbial digestion it is necessary to monitor its level in the fermentation medium. Too low concentration means atypical flavor of the drink, too high acting inhibitory to microorganisms. Fluctuations of CO2 concentration may occur due to technological errors, or due to unforeseen actions of microorganisms. This is not desirable on the industrial scale of milk-based drinks production. There are several known methods of measuring the CO2 content in the fermentation medium, but there is still a lack of control systems. For this reason, we developed the simplified mathematical model of CO2 release system. The studied biochemical system was dealed as two-inputs (temperature, mixing frequency) one-output (CO2 concentration) dynamical system. A step response approach was used for the modeling. During the fermentation process we generated a step changes of the input variables. Based on a comparison of CO2 concentration responses in the case of constant input quantities and in the case of the step changed input quantities, we determined the transfer functions which connect the input- and output variables. The experimentally obtained model is consistent with the theoretical model of the process. Comparison of simulation and experimental results showed a high degree of correlation. http://dx.doi.org/10.1016/j.jbiotec.2016.05.308
Abstracts / Journal of Biotechnology 231S (2016) S4–S109
Acknowledgment: This work was supported by CNCS – UEFISCDI, project number PN-II-RU-TE-2012-30034. http://dx.doi.org/10.1016/j.jbiotec.2016.05.305 Effect of nitrogen fertilizer on yields and oil content of winter rapeseed in Banat Plain, West Romania Ioana Corodan ∗ , Daniel Dorin Dicu, Simona Nita, Adalbert Okros, Carmen Claudia Durau Banat’s University of Agricultural Science and Veterinary Medicine “King Michael the I-st of Romania” from Timisoara, Romania E-mail address: [email protected] (I. Corodan). Rapeseed is one of the important oil seed crops throughout the world, on third place among the oil seed crops after soybean and palm in production of vegetable oils. Recent studies on rapeseed response to different levels of nitrogen fertilizer and stated that oil yield increased with low to moderate nitrogen rates. The experiment was conducted in field, in two representative locations for Banat Plain, in three replications. At Sanandrei, the experience was located on molic reddish preluvosoil, and at Jimbolia, the experiences were placed on a typically chernozem. Experimental factors were four levels of chemical N fertilizer (0, 100, 150 and 200 kg N ha−1 ), compared with the control. The genetic material was the hybrids DK IMIDO CL and DK IMIRON CL. The highest rate of fertilizer (200 kg N ha−1 ) showed the greatest grain yield, 3026 kg/ha at Sanandrei and 3633 kg/ha at Jimbolia, an increased grain yield per unit of area by 176% respectively 135%, compared with the least application of nitrogen fertilizer (control). About the oil content, the best results were recorded at level of 150 kg N ha−1 , in both locations, with a difference of 120% respectively 129% compared with the control. http://dx.doi.org/10.1016/j.jbiotec.2016.05.306 Control system for restrained CO2 release in milk fermentation process Jozef Ritonja 1,∗ , Andreja Gorsek 2 1
Faculty of Electrical Engineering and Computer Science, University of Maribor, Maribor, Slovenia 2 Faculty of Chemistry and Chemical Engineering, University of Maribor, Maribor, Slovenia E-mail address: [email protected] (J. Ritonja). Large-scale production of kefir has been interfered with the problems involved in reproducing the kefir grains and producing a product with acceptable flavor and good conservation properties. During the fermentation several compounds are produced which give the kefir its distinctive taste. The ingredients most commonly measured as indicators of quality are CO2 , proteins, fat, lactose, ethanol and lactic acid. The generation of CO2 during kefir manufacture presents some practical problems, since the microorganisms in the kefir continue to grow following packaging. Most of the fermentation processes are not implemented by the control systems for CO2 release. The principal aim of the present study was design and synthesis of control system for restrained CO2 release. The necessary mathematical model consists of two parallel connected transfer functions. They describe an effect of heater’s temperature and mixer’s speed
on CO2 release. A thorough analysis of the controlled plant was performed. It was found out that only a single input of a fermentation process is sufficient to control the release of CO2 . The mixer’s speed was selected due to quicker response and simpler actuator realization. A closed loop control system with a sensor for CO2 measurement, a PID controller and an actuator was designed. In order to determine the controller parameters, a linear control theory was used. Obtained results showed that the designed control system provides minimum error between reference and actual CO2 values during a transient response and in a steady state. http://dx.doi.org/10.1016/j.jbiotec.2016.05.307 Mathematical modelling of carbon dioxide production in milk inoculated by kefir grains Andreja Gorsek 1,∗ , Jozef Ritonja 2 , Darja Pecar 1 1 University of Maribor, Faculty of Chemistry and Chemical Enginering, Maribor, Slovenia 2 University of Maribor, Faculty of Electrical Engineering and Computer Science, Maribor, Slovenia
E-mail address: [email protected] (A. Gorsek). Microorganisms have the ability for production of aromatic compounds during fermentation. Especially yogurt and similar milk products have characteristic smell and taste, which is the consequence of acids and carbonyl products formation. The result of the microorganisms’ metabolism is also carbon dioxide (CO2 ). To understand the impact of this gas in the microbial digestion it is necessary to monitor its level in the fermentation medium. Too low concentration means atypical flavor of the drink, too high acting inhibitory to microorganisms. Fluctuations of CO2 concentration may occur due to technological errors, or due to unforeseen actions of microorganisms. This is not desirable on the industrial scale of milk-based drinks production. There are several known methods of measuring the CO2 content in the fermentation medium, but there is still a lack of control systems. For this reason, we developed the simplified mathematical model of CO2 release system. The studied biochemical system was dealed as two-inputs (temperature, mixing frequency) one-output (CO2 concentration) dynamical system. A step response approach was used for the modeling. During the fermentation process we generated a step changes of the input variables. Based on a comparison of CO2 concentration responses in the case of constant input quantities and in the case of the step changed input quantities, we determined the transfer functions which connect the input- and output variables. The experimentally obtained model is consistent with the theoretical model of the process. Comparison of simulation and experimental results showed a high degree of correlation. http://dx.doi.org/10.1016/j.jbiotec.2016.05.308