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Sorption characteristics of wheat and Jerusalem artichoke (Helianthus Tuberosus) flour mixes
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| dc.contributor.author | CHIRSANOVA, Aurica | |
| dc.contributor.author | ȚIȚEI, Victor | |
| dc.contributor.author | BOIȘTEAN, Alina | |
| dc.contributor.author | COVALIOV, Eugenia | |
| dc.contributor.author | CAPCANARI, Tatiana | |
| dc.contributor.author | ZACUŢELU, Marcel | |
| dc.date.accessioned | 2022-11-11T13:10:46Z | |
| dc.date.available | 2022-11-11T13:10:46Z | |
| dc.date.issued | 2022 | |
| dc.identifier.citation | CHIRSANOVA, Aurica, ȚIȚEI, Victor, BOIȘTEAN, Alina et al. Sorption characteristics of wheat and Jerusalem artichoke (Helianthus Tuberosus) flour mixes. In: Modern Technologies, in the Food Industry – 2022: proc. of the Intern. Conf., MTFI – 2022, 20-22 October 2022. Chişinău: Tehnica-UTM, 2022, p. 58. ISBN 978-9975-45-851-1. | en_US |
| dc.identifier.isbn | 978-9975-45-851-1 | |
| dc.identifier.uri | http://repository.utm.md/handle/5014/21664 | |
| dc.description.abstract | It was recommended to use raw Jerusalem artichoke flour since its hygroscopicity is quite low and can therefore be stored longer, preferably at a temperature of 15-20°C and in a dry environment. The monomolecular capacity of Jerusalem artichoke flour was calculated - 480 μmol*g-1 and the surface a of one gram of adsorbent (Jerusalem flour) which is equal to 65.5 m2 *g-1. The heat of sorption was determined, and the water content values were found to be inversely proportional to the heat of sorption values. | 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 | jerusalem artichoke | en_US |
| dc.subject | jerusalem artichoke flour | en_US |
| dc.title | Sorption characteristics of wheat and Jerusalem artichoke (Helianthus Tuberosus) flour mixes | en_US |
| dc.type | Article | en_US |
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2022
20–22 October, 2022
Except where otherwise noted, this item's license is described as Attribution-NonCommercial-NoDerivs 3.0 United States