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Impact of drying procces on peach quality

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dc.contributor.author DESEATNICOVA, Olga
dc.contributor.author COVALIOV, Eugenia
dc.contributor.author SUHODOL, Natalia
dc.contributor.author VISANU, Vitali
dc.contributor.author TISLINSCAIA, Natalia
dc.date.accessioned 2022-11-09T12:27:31Z
dc.date.available 2022-11-09T12:27:31Z
dc.date.issued 2022
dc.identifier.citation DESEATNICOVA, Olga, COVALIOV, Eugenia, SUHODOL, Natalia et al. Impact of drying procces on peach quality. In: Modern Technologies, in the Food Industry – 2022: proc. of the Intern. Conf., MTFI – 2022, 20-22 October 2022. Chişinău: Tehnica-UTM, 2022, p. 23. ISBN 978-9975-45-851-1. en_US
dc.identifier.isbn 978-9975-45-851-1
dc.identifier.uri http://repository.utm.md/handle/5014/21631
dc.description.abstract 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 in order to dry peaches. The quality of dried peaches was studied in terms of sensory evaluation, total phenols content, carotenoids content, antioxidant activity and color parameters modification. 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 peaches drying en_US
dc.subject phenols en_US
dc.subject carotenoids en_US
dc.title Impact of drying procces on peach quality 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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