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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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    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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