Browsing 2022 by Issue Date

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  • Electrical aspects at the electroactivation of dispersed media 
    PALADII, Irina; VRABIE, Elvira; BOLOGA, Mircea; STEPURINA, Tatiana; POLICARPOV, Albert (Universitatea Tehnică a Moldovei, 2022)
    Electroactivation as a sustainable method for processing dispersed media, in particular, by-products such as whey and other food residues, for example, the recovery of whey proteins, is an alternative which can be a ...
  • Destruction of the surface of pepper seeds using the cavitation method 
    BOLOGA, Mircea; KUBRITSKAYA, Tatiana; SHEMYAKOVA, Tatiana (Universitatea Tehnică a Moldovei, 2022)
    The need for these studies is due to the fact that pepper seeds containing steroid glycosides of furostan series exhibit biological activity. Derivatives of furostanol saponins and polyphenols are the active components ...
  • Device for uniform air distribution in a tunnel dryer 
    BALAN, Mihail; ȚISLINSCAIA, Natalia; VIȘANU, Vitali; MELENCIUC, Mihail; POPESCU, Victor (Universitatea Tehnică a Moldovei, 2022)
    For this purpose, a device was developed in 3D that ensures the uniform distribution of the thermal agent over the entire geometric volume of the tunnel. The disadvantages of the existing technical solutions consist in the ...
  • Heat and mass exchange of phase environments in the thickness of the layes grain of the dryer 
    GAPONYUK, Igor (Universitatea Tehnică a Moldovei, 2022)
    In the well-known technologies of domestic and foreign dryers, the influence of the actual pressure of the gas medium in the grain layer is either ignored or partially taken into account. Inaccuracies are attributed to ...
  • Practical applications of heat pumps in food industry 
    GÎDEI, Igor; CARTOFEANU, Vasile; IVANOV, Leonid (Universitatea Tehnică a Moldovei, 2022)
    Heat pumps have become increasingly important in the world as a technology to improve energy efficiency and reduce CO2 emissions. In particular, industrial heat pumps (IHP) offer various opportunities for all types of ...
  • Evaluation of antioxidant activity in vitro of donuts enriched with berry powder 
    POPOVICI, Violina; STURZA, Rodica; GHENDOV-MOSANU, Aliona (Universitatea Tehnică a Moldovei, 2022)
    Nowadays fast food and products that require a short preparation time are more preferred. So the use of products with high nutritional value is becoming more and more important [1]. Thus, it was proposed to replace wheat ...
  • Driving potential of gases in the grains layer 
    GAPONYUK, Igor (Universitatea Tehnică a Moldovei, 2022)
    In the calculations of heat and mass transfer of phase media should take into account the aerodynamic resistance of the grain layer. For production parameters of grain drying in mine direct-flow dryers, temperature is a ...
  • Intensification of grain cleaning by increasing the coefficient of external friction 
    GAPONYUK, Igor (Universitatea Tehnică a Moldovei, 2022)
    The performance of the sieve separator is most significantly affected by the flowability of grain mixtures, and the flowability of the latter by the coefficient of external friction, which in turn is directly related to ...
  • Impact of drying procces on peach quality 
    DESEATNICOVA, Olga; COVALIOV, Eugenia; SUHODOL, Natalia; VISANU, Vitali; TISLINSCAIA, Natalia (Universitatea Tehnică a Moldovei, 2022)
    The effect of drying process on the final quality of peach depends on drying type, temperature, airflow speed, etc. In this study, convective drying with four different temperature regimes (50, 60, 70 and 80 °C) was applied ...
  • Quality indices of vegetable sponge-type confectionery products, obtained from aquafaba 
    MAZUR, Mihail; CELAC, Valentin; GHENDOV-MOSANU, Aliona (Universitatea Tehnică a Moldovei, 2022)
    The aim of this study was to develop the technology for manufacturing vegetable sponge cake based on chickpea boiling water, used as a foaming agent. For this research, 3 domestic chickpea varieties Ovidel, BotnașiIchel ...
  • Synthesis, characterization and testing of a new material obtained on the basis of natural clay intercalated with silver ions 
    MIRILA, Diana-Carmen; RADUCANU, Dumitra; ROȘU, Ana-Maria; GEORGESCU, Ana-Maria; NISTOR, Denisa-Ileana (Universitatea Tehnică a Moldovei, 2022)
    A facile, ecofriendly, and cost-effective method was developed to prepare a microporous material based on natural chemically modified bentonite with silver ions (BN-Ag0). This material presents a good catalytic activity ...
  • The use of polydisperse chitosan as a stimulating food additive for bees 
    CATARAGA, Ivan; COȘELEVA, Olga; EREMIA, Nicolaie; POGREBNOI, Serghei; SUCMAN, Natalia; MACAEV, Fliur (Universitatea Tehnică a Moldovei, 2022)
    The research aim was to determine the influence of the use of chitosan in stimulant food on immunity and winter resistance, early development, and productivity of bee colonies. The investigations were carried out on the ...
  • Pumpkin seed paste 
    ANTIPINA, Elena; OZOLINA, Sofia (Universitatea Tehnică a Moldovei, 2022)
    The assortment of pastas made of nuts and seeds is wide nowadays, the demand for these products is only growing. Moreover, these products are in demand among vegans, as well as those who, for health reasons, follow a ...
  • The mathematical model of mass and heat transfer for microwave installations 
    IVANOV, Leonid; VISANU, Vitali; TISLINSCAIA, Natalia; BALAN, Mihail; MELENCIUC, Mihail (Universitatea Tehnică a Moldovei, 2022)
    Of increased interest is the research of mass and heat transfer in the drying of vegetable products with the application of microwaves. In the case of dehydration in microwave installations in order to obtain a high yield, ...
  • The use of beetroot and spinach food powders to obtain bread with multicolored core 
    STAVILA, Cristian; RUMEUS, Iurie (Universitatea Tehnică a Moldovei, 2022)
    In this paper, the effect of the addition of beetroot and spinach powders in the dough preparation process on the sensory and physico-chemical properties of the bread core was studied. Thus, six samples of bread were ...
  • Systemic approach and holistic thinking in the field of food product engineering 
    TATAROV, Pavel (Universitatea Tehnică a Moldovei, 2022)
    The traditional investigation methodology did not allow solving many complex problems in the field of engineering, biotechnology, economic problems. The system concept allowed to formulate and solve problems at another ...
  • Technology of stabilization of active feed yeast 
    IEGOROV, Bogdan; MAKARYNSKA, Alla; KANANYKHINA, Olena; TURPUROVA, Tetiana (Universitatea Tehnică a Moldovei, 2022)
    The purpose of our work was to investigate how temperature affects the activity of fodder yeast during granulation of loose compound feed. The paper used standard methods of microbiological and physical research in accordance ...
  • Bioactive potential of some condimentary plants: wild garlic (Allium Ursinum), sorrel (Rumex Acetosa L.), nettle (Urtica Dioica) 
    POPOVICI, Violina; COVALIOV, Eugenia; GUTIUM, Olga; SIMINIUC, Rodica; RESITCA, Vladislav (Universitatea Tehnică a Moldovei, 2022)
    Condimentary plants such as wild garlic (Allium Ursinum), sorrel (Rumex Acetosa L.) and nettle (Urtica Dioica) are rich in biologically active compounds and well known for their nutritional and nutraceutical properties. ...
  • Effect of milk thistle (Silybum Marianum L.) seeds powder on quality characteristics of sponge cake 
    COVALIOV, Eugenia; SUHODOL, Natalia; RESITCA, Vladislav; DESEATNICOVA, Olga; CAPCANARI, Tatiana (Universitatea Tehnică a Moldovei, 2022)
    Pastry products are often blamed for some content rich in sugars and lipids, and devoid of any biological value (vitamins, phenols, etc.), thus contributing to the development of pathologies such as obesity, diabetes, ...
  • Agro-industrial potential of Cannabis Sativa L. Seeds as a sourse of biological active substances 
    CAPCANARI, Tatiana; CHIRSANOVA, Aurica; NEGOIȚA, Cătălina; COVALIOV, Eugenia; SIMINIUC, Rodica (Universitatea Tehnică a Moldovei, 2022)
    The functional properties of hemp seeds are due to its high nutritional value which provides important beneficial characteristics for human health, and also to the presence of various bioactive compounds, including unique ...

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