1. An Assessment of food value chains to identify gaps and make recommendations for further development: ǂA ǂ Slovenian case studyJernej Prišenk, Jernej Turk, Karmen Pažek, Črtomir Rozman, Andreja Borec, Nejc Zidar, 2024, original scientific article Abstract: The content of this paper presents the research results of a three-year research project in
which a multi-criteria evaluation model (according to the DEX methodology) was developed for
the evaluation of three different food sectors (represented by a cattle breeding chain, a pig farming
chain, and a milk production chain) with added value in Slovenia. Indicators for the assessment
of the economically, socially, and environmentally sustainable development of food chains were
taken into account. The data for the analysis, such as prices and costs of food, wage levels by sector,
food miles and others, were obtained from various public services between 2020 and 2023. The
final qualitative assessment of the food sectors was uniform (“average”), while the longest analysis
of the results using the plus-minus-1 analysis method showed the reasons for such an assessment
in individual sectors (such as the ratio between the price of agricultural products and the price of
agricultural inputs is poor, the ratio between average gross salary in the individual food sector and
gross salary in the agricultural sector is poor, etc.). In addition to the results already mentioned,
recommendations or suggestions for building a sustainable food chain were made using the results of
the modelling. The research results contributed to a better understanding of the importance of stable
relationships between different groups of indicators and later showed their importance for improving
the functioning of agri-food chains. The results of the research will help various stakeholders (such
as the agricultural advisory service, decision-makers at the level of agricultural policy, researchers
in further analyses, and especially the international professional public interested in various case
studies from EU countries) to further analyse and plan for the organisation of the agricultural sector.
Keywords: food sectors, value added, DEX methodology, plus-minus-1 analysis, Slovenia
Published in DKUM: 29.11.2024; Views: 0; Downloads: 3
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2. Food risk analysis : Towards a better understanding of “hazard” and “risk” in EU food legislationAna-Andreea Cioca, Livija Tušar, Tomaž Langerholc, 2023, original scientific article Abstract: For risk communication, it is important to understand the difference between “hazard” and “risk”. Definitions can be found in Codex Alimentarius and the European Union (EU) General Food Regulation (EC) No. 178/2002. The use of these terms as synonyms or their interchange is a recurrent issue in the area of food safety, despite awareness-raising messages sent by EFSA (European Food Safety Authority) and other interested entities. A quick screening of the EU’s food regulations revealed several inconsistencies. Hence, it was considered necessary to further investigate if regulations could act as a source for this problem. A software tool was developed to support the detection and listing of inconsistent translations of “hazard” and “risk” in certain EU food regulations. Subsequently, native-speaking experts working in food safety from each EU country were asked to provide their individual scientific opinion on the prepared list. All data were statistically analysed after applying numerical scores (1–5) describing different levels of consistency. Results showed that the most common problem was the interchange of “hazard” with “risk” and vice versa. This lack of consistency can create confusion that can further translate into misjudgments at food risk assessment and communication levels.
Keywords: risk analysis, risk communication, hazard, risk, food regulation, food safety
Published in DKUM: 12.03.2024; Views: 460; Downloads: 345
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3. Food Waste to Energy through Innovative Coupling of CHP and Heat PumpJan Drofenik, Danijela Urbancl, Darko Goričanec, Zdravko Kravanja, Zorka Novak-Pintarič, 2023, original scientific article Abstract: This paper presents the conceptual design of a technological solution for the efficient conversion of food waste into heat and power. The distribution and composition of food loss and waste at different stages of the food supply chain in Slovenia and their potential for biogas production were determined. It was found that more than 50% of food waste comes from households. Therefore, a small plant was designed to convert food waste into biogas, which was innovatively coupled with a combined heat and power (CHP) unit and a heat pump. This doubles the amount of heat generated compared to conventional cogeneration. Based on the capacity of a micro commercial CHP unit, 3330 households (about 8000 residents) would supply food waste. The heat generated could replace 5% of the natural gas used for domestic water heating. The payback period would be 7.2 years at a heat price of about 80 EUR/MWh, however, for municipalities with more than 40,000 inhabitants the payback period would be reduced to less than 3 years. The cost price of the heat generated by this system would be about 25 EUR/MWh, taking into account the government subsidy for the operation of the CHP unit.
Keywords: food waste to energy, biogas, combined heat and power, CHP, heat pump, efficiency, conceptual design, preliminary economic assessment, sensitivity analysis
Published in DKUM: 16.02.2024; Views: 3257; Downloads: 28
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4. Comparison of methods for determination of polyphenols in wine by HPLC-UV/VIS, LC/MS/MS and spectrophotometryVesna Mila Meden, Matija Strlič, Drago Kočar, 2009, original scientific article Abstract: Phenolic antioxidants are usually grouped into flavonoids and non-flavonoids, according to their structure. With regard to the tannic character, phenolic antioxidants are further subdivided to tannic phenols and non-tannic phenols. Collectively, these compounds contribute to the high antioxidant capacity of wine.
In this work, we compare determination of gallic acid, catechin, epicatechin, resveratrol, quercetin, dihydrobenzoic acid, sinapic acid, vanillic acid, caffeic acid, chlorogenic acid, ferullic acid, ellagic acid, p-coumaric acid and caftaric acid in 141 wine samples using two liquid chromatographic methods and detection systems, i.e. with UV detection and mass-spectrometric detection. In addition, we applied the conventional Folin-Ciocalteu spectrophotometric method for determination of the total phenolic content in wine samples and compared the results with those obtained using the chromatographic methods.
Despite satisfactory correlations statistically significant differences between HPLC-UV/VIS and LC/MS/MS were established, which could be related to coelution not detectable with UV/VIS detectors. The correlations between results of the spectrophotometric method and sum of LC/MS/MS determinations are not satisfactory and are different for white, red, and rosé wines.
Keywords: food analysis, wine, antioxidants, chromatography
Published in DKUM: 17.08.2017; Views: 2207; Downloads: 165
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