The purpose of the study is to present the practical results regarding the introduction of different types of mushrooms in the process of obtaining dairy products. Edible mushrooms have a multitude of health benefits. They contain a series of nutrients, ensure an efficient digestion and they are very good for increasing immunity. Also, according to some laboratory studies, certain mushroom compounds have the ability to annihilate the development of tumor cells. The proposed research focuses on the development of several acidic dairy products with addition of edible mushrooms such as Cantharellus cibarius, Boletus edulis, Pleurotus and Champignon. The developed assortments were compared from a sensorial and physico-chemical point of view with a regular product represented by a dairy assortment in order to note all the aspects that the edible mushrooms bring. In order to obtain the new assortments, we started from the technology of obtaining acid dairy products with usual additions, and after the seeding process, before the product was packaged, the mushrooms were added in powder form. Following the determinations made, the obtained results showed that the dairy products enrichment with mushrooms had a positive impact among consumers and the organoleptic analysis showed that consumers are willing to accept the new varieties developed. From a physico-chemical point of view, in addition to the intake of nutrients and vitamins that mushrooms provide, the developed products performed very well in the laboratory tests, which means that the intake of mushrooms does not change the properties of the ordinary dairy products, but, on the contrary, they improve them.

This paper presents experimental investigations of the efficiency of an open-type refrigerated display cabinet used to store food at temperatures between –1 and +7 °C. The purpose of the study was to increase the efficiency of the open-type cabinet by improving its design. The cabinet has five shelves for food products with lengths of 350-600 mm. The spacing between the base and the first shelf is 280 mm, and between the other shelves it is 250 mm. The air enters the cabinet from the return air grille (RAG) at the bottom of the front panel, fans blow air through the evaporator, and the cooled air travels through a tunnel to the top of the refrigerator. The perforated distributor at the top distributes the cooled air, and part of the air is blown through the perforated back panel and the other part passes through the air-off honeycomb (dimensions (WH) are 12020 mm) at the front top of the cabinet, thus forming an air curtain between the inside of the refrigerator and the ambient warm air to protect the chilled food products. The cooled air entering through the perforated back panel into the display area helps maintain the required food temperature. In this study, two versions of the refrigerated cabinet were analyzed. The first version is the standard refrigeration cabinet and the second version is the same cabinet but with a change in the angle of inclination of the honeycomb and a reduction in the depth of the shelves. Air and test product temperatures were measured with thermocouples, and electrical energy consumption was measured with the Carel MT300W1100 energy meter. The experimental results show that the infiltration ratio decreases from 38.7 to 27.7%, and the 24-hour electrical consumption decreases from 24.91 to 19.22 kWh in the case of the modified cabinet. The average air temperature in the return air grille (RAG) decreased from 7.5 to 6.52 °C with the same temperature settings. The average temperature of the M packages decreased by 0.2-2.2 °C depending on the position in the refrigerator.

Development of a food product requires integrated scientific and professional knowledge on the technological process, the final product and, the quality of the ingredients and their interaction. This research examined the effect of formulation variables on the sensory quality of a thermo-reversible sour cherry fruit filling, as well as the modelling and optimization of the variables for achieving the quality suitable for filling frozen semi-finished bakery products in industrial conditions. Each formulation for 15 model-samples was successively corrected, to achieve the appropriate sensory quality of the filling in finished products after baking. Their quality was evaluated by descriptive sensory and physico-chemical methods of analysis and compared. The basic formulation for the filling was defined after the successive production of 7 model-samples in laboratory conditions, their use in industrial conditions (puff pastry filling, shaping, quick freezing, storage for at least 24 hours at -18°C, baking and cooling to room temperature) and analysing their quality. Further formulation optimization included selecting: the type and amount of fruits (sour cherry, apple), food additives and cherry flavour for 8 new model-samples. The formulation and ingredients for the fruit filling production (30% sour cherry fruit, 30% apple puree, 58% sugar, 2% starch, 1% pectin, 0.03% firming agent E509, 0.03% acidity regulator E331, 0.025% cherry flavour) and quality parameters (dry matter 65%, acidity 0.85%, pH = 3.2-3.4) were defined. The fruit filling had appropriate sensory quality before and after baking of filled puff pastry: clear cherry-red colour, moderately firm consistency and stable volume, rich fruity aroma, and refreshing sweet-sour taste. The results also confirmed that the product was suitable for manual or machine filling of raw dough.