A change of anthocyanins under different conditions of enzymatic treatments, clarification and concentration was determined. A pectin preparation Klerzyme^®120, manufactured by DSM, France, specific for "sour fruits" with pH below 3.2, was used for maceration and depectinization. Experiments were carried out by a laboratory hydraulic press. Raw raspberry juice was clarified either by membranes separation processes or by traditional treatments using gelatin and bentonite.

The application of different mechanical extraction ventilation systems in reducing and controlling dust concentrations in weaned and finishing pig houses was analyzed and discussed in this work. Dust concentrations and airflow velocities have been measured at 20 measuring points, smoothly positioned over the house cross section, in the net consisting of 4 horizontal and 5 vertical rows. The lowest horizontal row was positioned at the pigs breathing zone (40 cm above the floor), and the highest (fourth) horizontal row was positioned at the workers breathing zone (160 cm).