MOST IMPORTANT PROJECTS / ACHIEVEMENTS FOR THE PERIOD 1962 – 2009
Development and transfer of technologies for peanut processing in Bulgaria.
Non-destructive NIR technology for fruits and vegetables, internal quality assessment, eliminating the skin disturbing effect. - www.ihcf.hit.bg
Aseptic preservation of homogeneous and heterogeneous prepared food from whole and sliced fruits and vegetables.
Development, adaptation and implementation of systems for quality and safety control of preserved foods (heated, frozen, dried).
Waste free technology for consumption of fresh vegetables.
Desserts fruits for diet nutrition of adults and children of school and pre-school ages.
Researches for application of membrane technologies in the canning industry .
Technology and recipes for production of canned food with high biological value of malt-base.
Development of technologies, formulas and equipment for production of children’s foods and beverages.
Technology for production of tomato and salad sauces and mayonnaise salads.
New technology and technique for production of fruit and vegetable juices using macerating and immobilized enzymes.
Foods for preventive and therapeutic feeding of children living in areas contaminated with heavy metals.
Development of technology and recipes for production of milk-fruit products.
Technology for the production of concentrated vegetable products, obtained by membrane methods.
Technology for production of sterilized tins in soft packages.
Technology for production of apple juice and concentrate by clarification with immobilized pectinases.
Technology for accelerated clarification of juices.
Improvement of technology for production of grape juice by ultra filtration.
Functional beverages from wild growing fruits..
Cellular drying of fruits and vegetables.
Technology for the production of fruit-vegetable flours by rolling and dispersal drying.
Technology for the production of instant products, intended for dry soups based on extrusion.
Production of ready for consumption frozen and prepared food for caterings.
Study fruits and vegetable freezing with liquid gases and development of freezer with continuous operation.
Technology for treatment of potatoes against germination during storage.
Refrigerated storage of citrus fruits and ripening of bananas.
Development of conveyer fluidal freezing apparatus AZDKF-1, 5.
Development and implementation in the practice of parameters and recipes for sublimation drying of some fruits, vegetables and fruit-vegetable products.
Technology for biosynthesis of pectin lytical enzyme preparation with increased thermostability.
Studies on Increasing food value and food safety, bacteriocins, produced by lactic acid bacteria of the genus Lactobacillus.
Using yeast of pure cultures for biochemical preservation of fruits and vegetables.
Measuring the ripeness of the vegetables with spectroscopy in the near infrared (NIR) region and development of machine sorting.
Uses of waste heats in the canning industry.
Development of machines for processing of fruits and vegetables, peeling, grading, dosing, cutting, etc.
Topical / Current projects of the Agricultural Academy, EU, double sided/, with firms, of international organizations.
Study and development of technologies for production of functional fruit products.
Utilization of low potential heats in creation of products with intermediate humidity.
Development of technologies and component compositions of melons.
Research the opportunities for using secondary waste heats in the canning industry.
Quality and food safety - Exploring possibilities for production of vegetable-milk foods.
Development of technologies and recipes for production of new range-preserved food -Technology for processing and creating of new products from chestnuts.
Study of antioxidant activity of some wild growing mushrooms and garlic in Bulgaria and its capability to extract heavy metals from the living organisms. - Link www.canry.org / project.
Study of metals migration from materials and objects intended for contact with food.
Influences of environmental factors on the growth of Listeria monocytogenes 621 in ready, chilled, mixed salads.
Sensory profile and consumer preferences of product “lutenitza” /slightly hot paprika and tomato spread/.
Correlation between sensory profile of apple varieties present in the Bulgarian market and consumer preferences.