2010/2-3
REVIEW OF FACULTY OF ENGINEERING Analecta Technica Szegedinensia
UNIVERSITAS s !® Y S S ffi
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CONTENTS
PAGE
Tárnái A N T A L, B tntdtk KEREKES, László SIKOLYA
5
MEASUREMENT O F QUALITY PROPERTIES O F DRIED PLUM VARIETIES
Rábtrt BA7.SÓ. Jurik LL’BOS. Tornái VÁRADY
12
HISTORICAL BASINS SEDIMENTS
Diána B Á N Á TI
18
ETHICAL IONSIDERATIONS IN T ill FOOD CHAIN
litván BÍRÓ. Béla M. CSIZM ADIA
23
TRANSIATIONAL MOTIONS IN HUMAN KNEE JOINT MODEL
Olga HORDTA, Sneiana SIN A D IN O V IÓ FI& E R , Miloran J A N K O V lC Mattja P R lM O t lC
30
INFLUENCE O F DIFFERENT CATALYSTS ON TRANSESTERIFICA TION O FSUNFLOWER OIL
József CSANÁDI, Zsuzsanna KÁRNYÁCZKI, Ildikó BAJÚSZ, Ottilia BARA-HERZEGH, József
36
FENYVESSYEFFECT O F I ACTOSE HYDROLYSIS ON M ILK FERMENTATION AND SOME PROPERTIES O F CURD
Andrea CSIKAI
43
INTRODUCTION O F SIX SIGMA TOOLS INTO THE SUPPLY CHAIN QUAIJTY MANAGEMENT O F FEED PRODUCTION
Hordana DIM1C. Sunfica KOCIÓ-TANACKOV, Danijela TUCO
5 1
EFFECT O F SPICE EXTRACTS ON THE GROWTH O F PE N IC IU JU M SPECIES
ljubica DOKIÜ. Marija M IIaSINOVIC-SEREM ESIC. Dana N IK O U C Zita SERES
58
DSC O F RESISTANT STARCH PRODUCED BY DIFFERENT METHODSZoltán FABUI.YA
62
MODE L U N G AND OPTIM IZING IN AUTOCLAVING
G FICZEK. M. STÉGER MÁTÉ, B. NOTIN'. E. KÁLLAY, S. SZÜGYI, G. BUJDOSÓ. M. TÓTH
68
INNER CONTENT AND PROCESSING INDUSTRIAL CHARACTERISTICS O F NEWHUNGARIAN BRED SOUR CHERRY CULTIVAR CANDIDATE
Ildikó HORVÁTH GÁLNÉ. J ó a e f G Á L Ágota PANYOR
74
TENDENCIES IN EATING HABTTS CAUSED BY THE CHANGE O F HOUSING STRUCTURE IN HÓDMEZŐVÁSÁRHELY
Judit HÁMORI. Kinga II OR VÁ TH. Erzsébet SZA HÓ. Diána BÁN A T I
82
INNOVATION THE ACCEPTANCE O F NOVEL FOOD TECHNOLOGIES BYUNIVERSITY STUDENTS
Katalin H ERBÁLY -H E K U
88
THE USE O F LOCAL VALUES FOR TOURISM AND RURAL DEVELOPMENT
Z n m a II HORVÁTH, Sándor CSATÓ
96
THE EFFECT O F GRAIN ST/.E ON THE COLOUR CHARACTERISTICS O F D URl ’M SEMOUNAS
Endre IA N O S I
104
CONSIDERATIONS ABOUT FOOD SAFETY MANAGEMENT SYSTEM S A UDTTING
Ghrorghe-Camtantin IONESCU, Daniela-Smaranda I0 N E S C U
110
THE OPTIMTZA TION OF ENERG Y CO NS I M P H O N IN WA TER SI PPL Y SYSTEMSJudit JA NKO. Maria FEKETE
I i 4
BROILER CHICKEN: THE COMPARATIVE EVALUATIVE ANALYSIS O F THE MANUAL SUCINC, TECHNOLOGY
Imre KALMÁR. EszJtr VASS KALMÁRNÉ, Ferenc FARKAS, Valeria NAGY
122
ENERGY NA TI R A U Y BIOC.AS .AND BIODIESELJudit KRISCII. Zsuzsa PARD I, Kitti KOVÁCS, Miklói TAKÓ, Tárnái PAPP, Csaba VÁG VÖLGYI.
128
Tterennadmid RENTSKENIIANDEFFECT O F ESSENTIAL O IIJ O F SELECTED SPICES IN FOOD SYSTEMS
Suntica KOCIC-TANACKOV. Hordana D IM IC , lliju TASACKOV. Alektandra TEPIC, Biserka
133
V L J IÚ Ü . Jelica GVOZDANOVIC-VARGAMA THEMATICAL MODEL FOR COMPARISON OF THE INFLUENCE O F ESSENTIAL OILS AND HERBAL EXTRACTS ON THE MOULDS GROWTH
Marián KOTRLA, Marlin P R Ü K
143
USE PLANTS SPECIES O F TYPHA ANGUSTIFOUA I. IN THE RESTORATION OF WETLAND ECOSYSTEMS IN AGRICULTURE IANDSCAPE
