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Dehydration process of tomato fruit by forced convection at the tunnel-type installation

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dc.contributor.author BOTA, Maria
dc.contributor.author VISANU, Vitali
dc.contributor.author TISLINSCAIA, Natalia
dc.contributor.author BALAN, Mihail
dc.contributor.author MELENCIUC, Mihail
dc.date.accessioned 2022-11-09T10:55:52Z
dc.date.available 2022-11-09T10:55:52Z
dc.date.issued 2022
dc.identifier.citation BOTA, Maria, VISANU, Vitali, TISLINSCAIA, Natalia et al. Dehydration process of tomato fruit by forced convection at the tunnel-type installation. In: Modern Technologies, in the Food Industry – 2022: proc. of the Intern. Conf., MTFI – 2022, 20-22 October 2022. Chişinău: Tehnica-UTM, 2022, p. 15. ISBN 978-9975-45-851-1. en_US
dc.identifier.isbn 978-9975-45-851-1
dc.identifier.uri http://repository.utm.md/handle/5014/21624
dc.description.abstract Following the dehydration of the tomatoes according to the organoleptic analysis carried out at the IM department, the sample was presented that obtained the maximum score (very good) with parameters: applied temperature 60°C; air velocity of 2 m/s and the shape of the product sliced in half. Following the research of the tomato drying process, optimal drying parameters were obtained such as: temperature 60°C, air speed of 2 m/s, tomatoes being cut into halves of about 4-5 mm, ambient air temperature of about 25°C, ambient relative humidity of about 55%, normal atmospheric pressure, drying time of about 170 minutes to reach product humidity of about 20%. en_US
dc.language.iso en en_US
dc.publisher Universitatea Tehnică a Moldovei 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 tomatoes drying en_US
dc.subject tunnel-type installations en_US
dc.title Dehydration process of tomato fruit by forced convection at the tunnel-type installation en_US
dc.type Article en_US


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    20–22 October, 2022

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Attribution-NonCommercial-NoDerivs 3.0 United States Except where otherwise noted, this item's license is described as Attribution-NonCommercial-NoDerivs 3.0 United States

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