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Process for drying pears by convection in a CO2 modified environment

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dc.contributor.author BERNIC, Mircea
dc.contributor.author ȚISLINSCAIA, Natalia
dc.contributor.author BALAN, Mihail
dc.contributor.author VIȘANU, Vitali
dc.contributor.author MELENCIUC, Mihail
dc.date.accessioned 2023-11-24T13:23:01Z
dc.date.available 2023-11-24T13:23:01Z
dc.date.issued 2021
dc.identifier.citation BERNIC, Mircea, ȚISLINSCAIA, Natalia, BALAN, Mihail, VIȘANU, Vitali, MELENCIUC, Mihail. Process for drying pears by convection in a CO2 modified environment. In: The 25th international exhibition of inventions INVENTICA 2021, Iasi, Romania, 2021, p. 251. ISSN:1844-7880. en_US
dc.identifier.issn 1844-7880
dc.identifier.uri http://repository.utm.md/handle/5014/25011
dc.description Patent / patent application Nr. 2186. Domain: Food Industry. en_US
dc.description.abstract Invenția se referă la un procedeu de uscare a perelor prin convecție, în mediu modificat de CO2, și poate fi aplicată la întreprinderile din industria alimentară, în laboratoare de cercetare și centre de cercetare care au legătură cu procesul de uscare. Procedeul de uscare a perelor constă din: supunerea perelor umede, feliate cu o grosime de 3-5 mm, într-un flux de CO2 cu o viteză de 1,5 m/s, încălzit până la temperatura de 70°C. Când perele ating umiditatea de 18-22%, procesul de uscare este finalizat. Utilizarea CO2 în loc de aer, permite obținerea unui produs de înaltă calitate, cu păstrarea proprietăților calitative la un nivel înalt și oprirea procesului de oxidare a perelor prin limitarea contactului acestora cu oxigenul. en_US
dc.description.abstract The invention relates to a process for drying pears by convection, in a modified CO2 environment, and can be applied to enterprises in the food industry, in research laboratories and research centers related to the drying process.The process of drying the pears consists of: subjecting wet pears, sliced with a thickness of 3-5 mm, in a CO2 stream with a speed of 1.5 m / s, heated to a temperature of 70 ° C. When the pears reach a humidity of 18-22%, the drying process is completed. The use of CO2 instead of air, allows to obtain a high quality product, keeping the qualitative properties at a high level and stopping the oxidation process of the pears by limiting their contact with oxygen. en_US
dc.language.iso en en_US
dc.publisher Technical University "Gheorghe Asachi" of Iași 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 proces de uscare en_US
dc.subject pere en_US
dc.subject industrie alimentară en_US
dc.subject drying process en_US
dc.subject pears en_US
dc.subject food industry en_US
dc.title Process for drying pears by convection in a CO2 modified environment en_US
dc.type Article en_US


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  • 2021
    The 25th International Exhiibiitiion of Inventiions, 23rd - 25th June

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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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