a review - Acta Technica Corviniensis

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System MONTE CARLO 10000 simulations DEF VS R sis = 0.849132 R sis = 0.85084 4. The Monte Carlo method remains one of the successful methods in various energy analysis. REFERENCES [1.] Felea, I. - Ingineria fiabilităţii în electroenergetică, Editura Didactică şi Pedagogică, Bucureşti, 1996 [2.] Dziţac, S. – Fiabilitatea şi disponibilitatea sistemelor de distribuţie a energiei electrice, Editura Universităţii din Oradea, ISBN: 978-973 - 759 -754 - 0, 2009 [3.] Dziţac Simona, Vesselenyi T., Dziţac I., Văleanu E., - Electrical power station reliabilitymodelling procedure using the Monte Carlo method, The 4 th International Federationof Automatic Control Conference on Management and Control of Production and Logistics - IFAC MCPL, 27-30 septembre, 2007, Sibiu, România, vol III, pp. 695- 700, ISBN: 978-973-739-481-1, Papers published by Elsevier (Pergamon) ACTA TECHNICA CORVINIENSIS – Bulletin of Engineering [4.] Hora, C. – Fiabilitatea echipamentelor din centralele hidrolectrice, Editura Universităţii din Oradea, 2007 [5.] Hora, C., Vereş, M. - Contributions regarding the predictive reliability analysis of the hydro mechanical equipments from hydro power plants, The 6 th International Conference on Electromechanical and Power Systems, SIELMEN 2007, 4-6 octombrie, Chişinău [6.] Hora C., Dziţac S., Dumitrescu D., Hora H. - Reliability analysis of cut-off plate (vir) from HPP Tileagd using Monte Carlo simulation Journal of Sustainable Energy, vol. II, No. 1, March, 2011, pg. 21-25, ISSN 2067-5534 [7.] Hora C., Dziţac S., Dumitrescu D., Hora H., Reliability analysis of hydro - generator groups using Monte Carlo simulation Annals of the Oradea University, Fascicle of Management and Technological Engineering, volume X(XX), 2011, nr. 2, pg. 24-29, ISSN 1583-0691 ACTA TECHNICA CORVINIENSIS – BULLETIN of ENGINEERING ISSN: 2067-3809 [CD-Rom, online] copyright © UNIVERSITY POLITEHNICA TIMISOARA, FACULTY OF ENGINEERING HUNEDOARA, 5, REVOLUTIEI, 331128, HUNEDOARA, ROMANIA http://acta.fih.upt.ro 124 2013. Fascicule 2 [April–June]
1. József CSANÁDI, 2. Cecilia HODÚR, 3. József FENYVESSY THE PROBLEM OF THE DETERMINATION OF WATER AND COW MILK ADULTERATING GOAT MILK 1,3. DEPARTMENT OF UNIT OPERATIONS AND ENVIRONMENTAL TECHNIQUES, FACULTY OF ENGINEERING, UNIVERSITY OF SZEGED, 6725 SZEGED, MARS TÉR 7, HUNGARY 2. DEPARTMENT OF FOOD ENGINEERING, FACULTY OF ENGINEERING, UNIVERSITY OF SZEGED, 6725 SZEGED, MARS TÉR 7, HUNGARY ABSTRACT: The demonstrability of the adulteration of goat milk with added water and cow milk was investigated by measurement of the freezing point of the milk. Milk samples collected from a Saanen goat flock were mixed with water in the ranges 0-90% and 1-10% and with cow milk in the ranges 0-90%. The freezing points of the samples were determined by a standard cryoscopic method. Our results suggested that the freezing point prescribed as a reference value by the Codex Alimentarius Hungaricus and the EU directives for fresh and unadulterated goat milk (-0.52 °C) is too liberal, and this opens the door for the adulteration of goat milk. Only extraneous water in excess of 6% could be detected reliably in goat milk and therefore the measured freezing points at lower extraneous water contents appear falsely as good results. Accordingly, revision of the reference freezing point value of goat milk seems reasonable. Similarly, demonstrated that the adulteration of goat milk with cow milk can not be proved by measurement of the freezing point unless the goat milk contains cow milk in excess of 50%. KEYWORDS: Goat milk, freezing point, adulteration INTRODUCTION During the past ten years has been a perceptible change in the outlook of goat breeding worldwide. The goat sector seems to be waking up from a century-long dream and to be showing the signs of a slow development. Increasing attention is being paid to the production of milk and meat products from goat. Goat milk contains nutrients with high physiological value and goat milk as a drink has advantages over cow milk in many ways. Goat milk is the most digestible milk for humans, it has a full set of amino acids and it is especially healthy in consequence of properties according to most references. It is most important therefore that available goat milk should not be adulterated. In Hungary, section 2-51-180 of the Codex Alimentarius Hungaricus relates to the quality standard of raw goat milk. Adulteration (with water) is investigated via measurement of the freezing point of the milk. The Codex gives -0.52°C as the reference freezing point for both goat milk and cow milk. However, in many references the average freezing point of goat milk is given as markedly lower (more negative) than this by Princivalle (1948) -0.582°C; Szíjártó and van De Voort (1983) -0.5527°C; Sanchez et al. (2005) -0.564°C; El-Gadir et al. (2005) - 0.561°C; Whitney (2006) -0.553°C; and Mayer et al. (1995) -0.548°C. The range of freezing point was reported by James (1976) to be between -0.550°C and -0.578°C; by Haenlein (2001) to be between -0.53°C and -0.55°C; by Kukovics et al. (2004) to be between -0.542°C and -0.565°C; by Sanchez et al. (2005) to be between - 0.545°C and -0.657°C; by Rattray and Jelen (1996) to be between -0.553°C and -0.574°C; by Juarez and Ramos (1986) to be between -0.540°C and -0.573°C. I contrast, Barbano (2006) concluded that the freezing point of goat milk is the same as that of cow milk (- 0.519°C). Some authors draw attention to the importance of the circumstances of the milking, the sampling and the measurement in the interest of achieving the correct result. A common mistake in the cleaning of the milking machines is the retention of a small quantity of rinsing water. Some water will be present in the milk samples if the milking machine or/and the holding tank was not properly dried after cleaning and sterilization. Other circumstances of the measurement that affect the results are added preservatives (Sanchez et. al. 2005), the temperature of the sample and the settings of the cryoscope. Our aim in the present work was to investigate the demonstrability of extraneous water in goat milk considering the current official reference freezing point. We also investigated whether the addition of cow milk, as the most obvious method for the adulteration of goat milk, is demonstrable. Our investigation of fresh goat milk samples furnished information especially about the freezing point of milk from Saanen goats. © copyright FACULTY of ENGINEERING ‐ HUNEDOARA, ROMANIA 125
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