The objective of the present studies is to estimate a distribution of nitrogen and phosphorus compounds in filter media of horizontal filters. The studies were carried out in 2009 within two wastewater treatment facilities of horizontal flow in Lithuania. From both treatment facilities sand samples of different depth and separate profiles in the direction of water flow were taken. These samples were used to determine sandmoisture and concentration of N-NO3, N-NH4 and total P. The measurements of sand moisture showed that the filtration of wastewater through the sand is in process only in the lower layer of sand filter and near the distribution pipe. Moisture regime in the sand influences the composition of nitrogenous compounds in it. In the part of the filter, where sand's moisture is lowest, nitrate concentration is highest. Ammonia concentrations are completely opposite. In the lower part of the filter anaerobic conditions are dominant and nitrification processes stop. Analysis of phosphorus concentrations in filter's sand showed similar tendencies as nitrogen analysis. In the upper part of the sand phosphorus concentration turns out to be 2-3 times lower than in the lower part of the sand. In the filters of horizontal flow, part of the sand contributes little or does not contribute to the wastewater treatment process at all; therefore, it is advisable to use wastewater recirculation for the improvement of nitrogen and phosphorus removal. For that purpose in the part of the filter not included in the treatment process the filter of vertical flow could be arranged.

The content of carbohydrates (fructose, glucose, and sucrose) and organic acids (citric acid, succinic acid, malic acid, sorbic acid, and ascorbic acid (vitamin C)) in organically grown vegetables (carrots, parsnips, celeriacs, and red beets) and dried vegetable products were analyzed by the HPLC reverse phase and ion exchange methods. The main carbohydrate detected in fresh vegetables invariably was sucrose (1.29 – 11.17 g 100 gE-1). Fructose and glucose were found in similar ranges (0.09 – 2.47 g 100 gE-1, 0.14 – 3.02 g 100 gE-1 respectively). A similar distribution of carbohydrates was determined in dried products. The highest fructose and glucose contents were found in fresh carrots - 2.47 g 100 gE-1 and 3.02 g 100 gE-1 respectively; but in dried carrot products – 14.53 g 100 gE-1 and 15.43 g 100 gE-1. High amounts of sucrose were found in red beets: 11.17 g 100 gE-1 in fresh samples, and 48.50 g 100 gE-1 in dried products. Malic and citric acids were detected as the main acids of fresh vegetables. Highest citric acid amount was in red beets (266.19 mg 100 gE-1), whereas celeriacs and parsnips had a high malic acid content. The results from this study demonstrated variability and concentration range of carbohydrates and organic acids, wherewith the organoleptic profile of the products. Dried products are considered as a good source of energy.

The aim of the current research was to study the effect of drying conditions on the rehydration kinetics of Latvia wild grown and on cultivated cranberries. The research was accomplished on fresh wild cranberries and cultivated cranberry cultivars ‘Ben Lear’ and ‘Pilgrim’ harvested in Kurzeme region of Latvia in the first part of October 2010 and immediately used in the drying experiment. Three methods were used for pre-treatment of berries: perforation, halving and steam-blanching. Before drying in a convective drier the berries were pre-treated using all three methods and berries were dried in a microwave vacuum drier using two pre-treatment methods – steam-blanching and halving. Parts of berries were dried in the microwave vacuum drier without pre-treatment (whole berries). For drying experiments, convective and microwave vacuum drier were used. Cranberry samples were rehydrated in water at +20±1 °C and +40±1 °C. The moisture content of the cranberry samples after rehydration was estimated as oven-dry method. The rehydration properties of cranberries increased with the increase in temperature, up to +40±1 °C, the increase being more significant at the initial stages of the process. Microwave drying possibly produces a sample with increased porosity, which in turn leads to improved rehydration characteristics and a softer product and may reduce processing time. Pre-treatment of berries did not significantly influence the increasing intensity of moisture content during rehydration, but the drying methods within rehydration at the temperature of +40±1 °C significantly influenced the increasing intensity of moisture content.

Triticale is an amphidiploid hybrid between wheat and rye having protein-rich grain. For expanding the range of bakery and pastry production in the world there are being developed various recipes for product enriching with fibre, especially b-glucan, proteins, vitamins and other nutrients for a healthier diet. It can be done making a flour blend from whole grain triticale, rye, hull-less barley, rice and maize flour. The aim of research was to evaluate the rheological properties of dough made from different cereals flour and flour blends. Whole grain flour of triticale, rye, hull-less barley, rice, maize and flour blends were used in this research. Flour blends were made from triticale in a combination with other flour (whole grain rye, hull-less barley flour, rice and maize flour) in various proportions. Wheat flour (Type 405) was used as a control. Rheological properties of mixed flour dough were studied using Farinograph (Brabender Farinograph-AT, GmbH and Co. KG, Germany). Moisture content of flour and flour blends was determined using AACC method 44-15A. Water absorption and dough development time decrease, but dough stability, time of breakdown and farinograph quality number increases, increasing proportion of other flour in triticale flour. The flour blends need less time for dough development comparing with triticale flour. Enriching triticale flour with whole grain rye, whole grain barley, rice and maize flour in various proportions made triticale flour dough more rheologically stable during mixing.

Nowadays all engineering technologies are based on the automation, but still there are some processes that are not easy to automate. One of them is the heating process using solid fuel boilers. The paper deals with automated double-link air flow control of the combustion process. The research target was to find more effective solutions of furnace air flow regulation to improve the combustion process efficiency. The research object was a 56 kW wood briquettes water heating boiler. The results of the experiment research show a higher efficiency of the combustion process with double-link air flow PI control using motor valves.

Latvia uses average moisture content and density indexes obtained in Russia and European countries; though, these indexes are different, and there is no information about the most suitable one for conditions in Latvia. Research complex on Latvia’s industrially important tree species - Scots pine (Pinus sylvestris L.) stemwood and bark moisture and density changes, depending on influencing factors, is being conducted at Forestry Faculty of Latvian University of Agriculture. The research results on Scots pine, obtained during the year 2011 in the whole territory of Latvia, are outlined in this article. Wood and bark moisture and density were analyzed in 21 sampling plots, arranged in middle aged and cutting-aged reached forest stands, depending on tree age, cutting time and location place in the tree stem. The average moisture content of pine wood mostly depends on heartwood specific weight and age of the tree. With an increase of tree age, average wood moisture content value decreases from 111% (40-year-old trees) to 77% (145-year-old trees). Scots pine heartwood moisture content changes a little during the year: 30– 34% for 71 to 146-year-old trees; and 34-41% for 37–70-year-old trees. Sapwood moisture content is changes from 113% (in the summer) to 130% (in the winter), without any reference to the age of the tree. The average density of oven dry timber obtained from 71–146-year-old trees in the research is 0.501 g cmE-3, whereas in freshly cut condition – 0.848 g cmE-3.

The present study was undertaken to estimate enzymatically hydrolysed and non–hydrolysed wheat (Triticum aestivum) and rye (Secale cereale) bran microflora. Enzymatic hydrolysis was accomplished by α – amylase from Bacillus amyloliquefaciens and by Viscozyme L which contain a wide range of enzymes responsible for the breakdown of carbohydrates into simple sugars. Wheat and rye bran samples were collected from native mills, namely Stock Company (SC) ‘Rigas dzirnavnieks’ wheat bran with large particle size (WLSR), SC ‘Jelgavas dzirnavas’ rye bran with small particle size (RSSJ), SC ‘Dobeles dzirnavnieks’ wheat bran with small particle size (WSSD) and wheat bran with large particle size (WLSD). Gained results indicate that before enzymatic hydrolysis all of the bran samples showed similar microbiological contamination with total plate count (TPC), yeasts and lactic acid bacteria. Enzymatic hydrolysis of bran gives the possibility to partially eliminate the microbiological contamination with TPC, yeasts and lactic acid bacteria. The amount of microorganisms after enzymatic hydrolysis (before storage) were decreased and ranged from 5.26 ± 0.04 to 5.45 ± 0.01 log CFU gE-1, from 4.81 ± 0.01 to 5.60 ± 0.05 log CFU gE-1, and from 4.09 ± 0.01 to 5.10 ± 0.05 log CFU gE-1, respectively. After eight weeks of storage (temperature – 20 ± 1 °C, relative humidity – 40 ± 1%) enumeration of microorganisms showed significant decrease of colony–forming units in all bran samples. The amount of TPC, yeasts and lactic acid bacteria in the control bran samples fluctuated in a range from 4.84 ± 0.04 to 5.49 ± 0.05 log CFU gE-1, from 4.86 ± 0.03 to 5.25 ± 0.03 log CFU g-1, 3.53 ± 0.03 to 4.21 ± 0.02 log CFU gE-1 respectively.

The main purpose of the research was to investigate the physically-chemical parameters of organic and conventional hull-less barley (Hordeum vulgare) harvested in Latvia. In the experiment the following hull-less barley harvested in 2012 from the State Priekuli Plant Breeding Institute (Latvia) was used: ‘Irbe’, PR4651, PR3808.21 and PR5099. The following quality parameters of grain – protein, starch, the bulk density and β-glucan content – were measured by standard methods – Infratec™ 1241 Grain Analyser (Denmark) corresponding to ISO 12099; thousand-grain weight (TGW) (ISO 520:2010); the falling number (ISO 3093:2009); moisture content (LVS 272:2000) were also determined. In the present experiments no significant differences in protein, moisture, starch, β-glucan content and TGW were detected, however, significant differences in the bulk density of all analyzed hull-less barley samples were established. The lower analyzed parameter value of 780 ± 1 g LE-1 was obtained for the conventional and organic hull-less barley PR 5099. However, the higher bulk density value of 821 ± 1 g LE-1 was obtained in the conventional hull-less barley variety ‘Irbe’. No significant differences in the bulk density of conventional and organic hull-less barley ‘Irbe’, PR4651 and PR3808.21 were found. Significant differences in the falling number were detected in the analyzed hull-less barley samples harvested in the conventional and organic farming. The lower falling number value was obtained in the organic hull-less barley line PR 5009 – 81 ± 4 s, the higher in the conventional and organic hull-less barley line PR 3808.21 as 362 ± 5 s and 373 ± 2 s, respectively.

Cereal and whole grain products are an important source of dietary fiber in the human diet. Since the milling process highly influences the proportions of the different cell types in the bran, it is expected that brans originating from different genetic/agricultural backgrounds and produced by different processes have different chemical composition. Wheat (Triticum aestivum) bran has not been studied in Latvia, therefore the aim of the present study was to analyze physical – chemical characteristics of wheat bran from Latvia’s industrial mills. Four bran samples were collected from two industrial mills: Stock Company ‘Dobeles dzirnavnieks’ and SC ‘Rigas dzirnavnieks’. All experiments were performed at the Food Technology of Latvia University of Agriculture in May 2011-February 2012. The particle size distribution of the bran samples was determined by sieving. The content of titratable acidity (TA) was detected by titration with 0.1 M NaOH till pH 8.5 was stable for 1 minute. Wheat bran colour was analysed by Hunter Lab colour measurement instrument using ColorTec colorimeter PCM/PSM in CIE L * a * b* system. Moisture content was analyzed using standard ICC 110/1 method by sample drying for 2 h at 150 °C. Results showed that there were significant differences between varieties (p0.05) for titratable acidity and for particle size, but no significant differences (p0.05) were found between the varieties in moisture, pH and colour. TA varied from 6.40±0.71 to 12.05±0.21°, moisture content- from 10.01±0.51% to 11.61±0.47%, pH–from 6.31±0.61 to 6.80±0.05, but colour of bran between the samples did not significantly differ.

Venison is well known as a traditional meat type in Europe, and it is lower in calories, cholesterol and fat content than common cuts of beef, pork or lamb. The aim of the current research was to determine physico-chemical parameters such protein, fat, pH, moisture content as well microbiological quality of pickled venison during storage. Beef as a control was analyzed for comparison of obtained results. The meat (2×3×2 cm) pieces were pickled in vinegar marinade (composition: tomato sauce, mayonnaise, vinegar, lemon, onion, parsley, paprika, basil, black pepper, rosemary, salt) at 4±2 °C temperature for 48±1 h. The marinated meat was placed in polypropylene trays and hermetically sealed with high barrier polymer film under modified atmosphere (C02 40%+N2 60%) without and with iron-based oxygen scavenger sachets (Mitsubishi Gas Chemical Europe Ageless®). As a control, packaging in air ambiance packed pickled products was used. During storage time, the moisture and protein values significantly (p is less than 0.05) decreased and pH, fat content and colony forming units significantly (p is less than 0.05) increased in the pickled venison samples of all packages. Slower changes in pH of pickled venison and in the protein and moisture content of marinated beef were observed in modified atmosphere with oxygen scavenger during storage.