Apication of resonace effects in food industry

MELENCIUC, Mihai; STOICEV, Petru; LUPAŞCO, Andrei

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dc.contributor.author	MELENCIUC, Mihai
dc.contributor.author	STOICEV, Petru
dc.contributor.author	LUPAŞCO, Andrei
dc.date.accessioned	2019-11-05T08:37:27Z
dc.date.available	2019-11-05T08:37:27Z
dc.date.issued	2012
dc.identifier.citation	MELENCIUC, Mihai, STOICEV, Petru, LUPAŞCO, Andrei. Apication of resonace effects in food industry. In: Modern technologies, in the food industry–2012: proc. of the intern. conf., November 1–3, 2012. Chişinău, 2012, vol. 1, pp. 141-143. ISBN 978-9975-80-645-9.	en_US
dc.identifier.isbn	978-9975-80-645-9
dc.identifier.uri	http://repository.utm.md/handle/5014/6052
dc.description.abstract	There is a lot of time since the resonance effect is utilized in different domains of heavy and light industries. The utilization of this phenomenon showed its benefits, but not the whole potential of this method was discovered. The possibility of using the same effect in food industry is less studied. The most noticed advantage of using the resonance effect is the small amount of energy which is necessary to activate this process. In this article is described the possibility of utilize the resonance effect for the realization of some technological processes in food industry.	en_US
dc.language.iso	en	en_US
dc.publisher	Tehnica UTM	en_US
dc.rights	Attribution-NonCommercial-NoDerivs 3.0 United States	*
dc.rights.uri	http://creativecommons.org/licenses/by-nc-nd/3.0/us/	*
dc.subject	resonance	en_US
dc.subject	food industry	en_US
dc.subject	energy quantity	en_US
dc.title	Apication of resonace effects in food industry	en_US
dc.type	Article	en_US