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Aspecte tehnologice ale uscarii convective a fructelor de cais

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dc.contributor.author LUPAŞCO, A.
dc.contributor.author DICUSAR, G.
dc.contributor.author LUPU, O.
dc.contributor.author MOŞANU, A.
dc.date.accessioned 2019-08-08T11:36:25Z
dc.date.available 2019-08-08T11:36:25Z
dc.date.issued 2004
dc.identifier.citation LUPASCO, A., DICUSAR, G., LUPU, O. et al. Aspecte tehnologice ale uscarii convective a fructelor de cais. In: Meridian Ingineresc. 2004, nr. 2, pp. 29-31. ISSN 1683-853X. en_US
dc.identifier.issn 1683-853X
dc.identifier.uri http://repository.utm.md/handle/5014/4146
dc.description.abstract Prezenta lucrare descrie cinetica uscării convective la temperatura agentului termic de 60, 70, 80, 90 şi 100°C. Creşterea temperaturii agentului termic cauzează mărirea vitezei de deshidratare de la 14,55*10-3 %/s până la 26,90*10-3 %/s în prima perioadă şi la reducerea duratei procesului de uscare a fructelor de caise de la 1317 pînă la 370 min. en_US
dc.description.abstract The present paper deals with the kinetic of convective drying at the temperature of thermal agent 60, 70, 80, 90 and 100º C. The growth of the agent’s temperature causes the reduction of the extension of the process of apricot fruits drying from 1317 till 370 min, consequently the speed of dehydration from 14,55*10-3 %/s till 26,90*10-3 %/s. en
dc.description.abstract Le présent travail décrit le procès du séchage convectif aux températures de l’agent thermique 60, 70, 80, 90 et de 100°C. L’augmentation de la température de l’agent thermique produit la réduction de la durée du procès du séchage des fruits d’abricot de 1317 minutes jusqu'à 370 minutes. En résultat la vitesse de déshydratation augmente de 14,55*10-3 %/s jusqu'à 26,90*10-3 %/s %/s. fr
dc.description.abstract Настоящая работа описывает кинетику конвективной сушки при температуре сушильного агента 60, 70, 80, 90 и 100°C. Увеличение температуры сушильного агента приводит к увеличению скорости дегидратации от 14,55*10-3 %/s до 26,90*10-3 %/s в первом периоде и к сокращению продолжительности процесса сушки плодов абрикос от 1317 до 370 мин. ru
dc.language.iso ro en_US
dc.publisher Editura U.T.M. 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 apricot fruits en_US
dc.subject drying of apricot fruits en_US
dc.subject caise en_US
dc.subject fructe de caise en_US
dc.subject uscarea fructelor de caise en_US
dc.title Aspecte tehnologice ale uscarii convective a fructelor de cais en_US
dc.title.alternative Technical aspects of convective drying of apricot fruits en_US
dc.title.alternative Aspects technologiques du séchage convectif des fruits d’abricot en_US
dc.title.alternative Технологические аспекты конвективной сушки плодов абрикос en_US
dc.type Article en_US


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