The content and composition of essential oils obtained from wild and cultivated Bulgarian white oregano (Origanum Heracleoticum L.) were studied. Herb, inflorescences and leaves (2017 and 2018 harvest years) of wild oregano and leaves (2018 harvest year) of cultivated white oregano were examined. The influence of technological parameters on the yield of essential oil is studied. Content of the essential oils varies from 4,77% to 5,09% for the wild oregano and 5,74% for the cultivated. Aromatic compounds are in the highest amounts in all oils (64,63 – 86,16%). The main compounds (over 3%) in the wild white oregano essential oils were: carvacrol (57,52 – 75,29%), p-cymene (7,79 – 19,10%) and γ-terpinene (4,95 – 11,26%). The main compounds (over 3%) in the cultivated white oregano oil were: carvacrol (45,09%), thymol (12,06%), p-cymene (7,39%), γ-terpinene (5,20%) and thymol methyl ether (3,00%). The results supported the assumption that the studied overground parts of the Bulgarian white oregano are rich in essential oil containing the valuable aromatic compounds carvacrol and thymol, which are the reason for its properties.

In this article a possibility of application of the ultrasonic non-contact method for assessing the quality of yogurt was researched. A prediction assessment was made by an ultrasound based on four parameters – pH, conductivity, fat content, and viscosity. An ultrasonic device was developed to determine the parameters of yoghurt by modified ultrasound sensor available commercially. In order to obtain data for post-processing, a software application was designed for recognizing the ultrasonic signal through the image processing and analysis techniques.<br>The developed algorithms and procedures were applied to determine the distance between the object and the sensor, whereby basic physico-chemical parameters of yogurt could be predicted with the lowest relative error. The working distance was 35 cm for the considered system. The survey results show that the parameters fat content, pH, conductivity, and viscosity of yogurt could be predicted by the proposed system for contactless measurement with accuracy of 94-97%.<br><br>

No abstract

The influence of technological parameters -temperature, hydromodule (proportion between row material/solvent (g/cm 3 )) and duration of extraction, on the yield and composition of ethanol extracts from Bulgarian white oregano (Origanum heracleoticum L.) whit 70 % ethanol was studied. The yield of extracts and tannins content were defined. The highest yield and content of tannins in ethanol oregano extracts was determined in the following parameters: hydromodule 1:10, 60 O C and the duration of the process 6 hours.

The report analyses an algorithm to track the growth of colonies from mold by digital images. The effect of color components on the recognition and enumeration of mold colonies was analyzed. A selection of form description coefficients has been made to trace this growth. The nature of the modification of the colony of mold in two nutrient media has been established. The obtained data can be used to develop mathematical models describing colony development. Connections and comparisons can be made of the process that influence development of molds.