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Browsing Conferinţa "Modern technologies, in the food industry" – 2018 by Issue Date

Browsing Conferinţa "Modern technologies, in the food industry" – 2018 by Issue Date

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  • Technical University of Moldova; Ministry of Education; Culture and Research of Moldova, Ministry of Agriculture; Regional Development and Environment of Moldova; Scientific-Practical Institute of Horticulture and Food Technologies of A.S.M. (Tehnica–Info, 2018)
  • BERNIC, Mircea; TISLINSCAIA, Natalia; BALAN, Mihail; GUTU, Marin; VISANU, Vitali; MELENCIUC, Mihail (Tehnica–Info, 2018)
    Applying internal heat source (high frequency currents) to dry granular wet products, namely grape seed in the suspended layer allows the adjustment of the drying time, hence the duration of thermal treatment, for each ...
  • IVANOV, Leonid; GIDEI, Igor; COJOCARU, Ivan; CARTOFEANU, Vasile (Tehnica–Info, 2018)
    The operation of the sublimation unit is largely determined by the mode of operation of the desublimation unit. The buildup of ice, during the process of dewatering the material, on the surface of the desublimator-evaporator ...
  • HARITONOV, S. T.; VEREJAN, A. V.; LUPACESCU, М. T.; LUPACESCU, G. V. (Tehnica–Info, 2018)
    Currently education in Moldova is going through the reforming period, changes that consequently may decide the place and even the role of our country in the worldwide educational system. At the moment, in the Technical ...
  • POPOVICI, Cristina; MIGALATIEV, Olga; GACEU, Liviu; GOLUBI, Roman; CARAGIA, Vavil (Tehnica–Info, 2018)
    Cultivation of tomatos is an important agro-economic activity in the European Union (EU). Tomato processing industry entails the generation of large volumes of organic waste in the form of tomato seeds and skin. The tomato ...
  • GALUSCA, Eduard; IVANOV, Leonid; DINTU, Sergiu; TARNA, Ruslan; CHIVIRIGA, I. (Tehnica–Info, 2018)
    This article presents the temperature field distribution outside and inside of the base material and the surface heating of the base material to the melting temperature. The high adhesion of the base material to the coating ...
  • IVANOV, Leonid; VISANU, Vitali (Tehnica–Info, 2018)
    The paper describes the general formulation of the problem of mass and heat exchange in the high and super high frequency electromagnetic field, which solves a wide range of applicative problems related to thermal treatment ...
  • IVANOV, Leonid; MELENCIUC, Mihail; GIDEI, Igor; CARTOFEANU, Vasile (Tehnica–Info, 2018)
    Basing on the analysis of differential equations system using partial derivatives proposed by A. V. Lykov, one proposes the calculation of soft regime dryers, using temperatures lower than boiling one. For a rational take ...
  • BERNIC, Mircea; TISLINSCAIA, Natalia; VISANU, Ion; VISANU, Vitali; BALAN, Mihail (Tehnica–Info, 2018)
    This article presents the study of the kinetics of the process of convection drying and the application of microwaves of the sugar sorghum cultivated under the conditions of the Republic of Moldova. The kinetics of the ...
  • GHENDOV-MOSANU, Aliona; STURZA, Rodica; CHERECHES, Tudor; PATRAS, Antoanela (Tehnica–Info, 2018)
  • MIJA, Nina; SIMAC, Valentina; VLAS, Stela (Tehnica–Info, 2018)
    Structural lipid compounds of hen and quail egg yolks were extracted by solvent extraction procedure according to Folch method. The amount of triglycerides, lecithin and cholesterol which were extracted was to be 18.35, ...
  • CUSMENCO, Tatiana; MACARI, Artur; SUBOTIN, Iurie (Tehnica–Info, 2018)
    The present study provides information about the composition of each investigated vegetal product. As working materials vegetable there used products with a significant content of biologically active compounds providing ...
  • BOAGHI, Eugenia; GORBULEAC, Veronica; RESITCA, Vladislav; CIUMAC, Jorj (Tehnica–Info, 2018)
    The objective of this paper was to evaluate the potential of using walnuts (Juglans Regia L.) in the form of vegetable milk. Thus, it has been developed the technology for obtaining walnut milk at different heat treatment ...
  • SIMINIUC, Rodica; COSCIUG, Lidia (Tehnica–Info, 2018)
    The glycemic index (GI) of foods rich in carbohydrates characterize on a scale from 0 to 100 so far as they raise blood glucose levels after their consumption. Foods with high glycemic index (> 70) are digested and easily ...
  • BOLSAIA, Victoria; CARABULEA, Boris; CARABULEA, Vera (Tehnica–Info, 2018)
    This paper summarizes the information on the occurrence of phenolic compounds in appleand juice, with special reference to their health related properties. As phytochemical molecules belonging to polyphenols are numerous, ...
  • VIRLAN, Anna; COSCIUG, Lidia; SIMINIUC, Rodica (Tehnica–Info, 2018)
    The present study aimed to explore the influence of the composition of the liquid phase (water, water-milk, milk) used for the boiling of rice groats on the GI value of the finished product. The results obtained proved ...
  • BOISTEAN, Alina; CHIRSANOVA, Aurica; NATIBULINA, Maria (Tehnica–Info, 2018)
    Walnut (Juglansregia L.) is widely distributed throughout the world. In this research work compares the effect of viscosity of coating solutions, based on whey protein isolate and gelatin, on organoleptic characteristics ...
  • CAPCANARI, Tatiana; POPOVICI, Cristina; PALADI, Daniela; DESEATNICOVA, Olga (Tehnica–Info, 2018)
    Food emulsions occupy a special place in the diet and are characterized by high taste and nutritional qualities, which are determined by a specific structure of emulsions. In the paper are studied sunflower and walnut oils ...
  • GRUMEZA, Irina; MACARI, Artur; GUDIMA, Angela; MARDAR, Marina; COEV, Ghenadie; VOITCO, Elena (Tehnica–Info, 2018)
    This paper includes the results of the study of replacing mutton and poultry meat with oilseeds grots of walnuts, pumpkin, sesame and wheat fiber, for the production of semi-products of meat preserved by cold. They were ...
  • DICUSAR, Galina; DODON, Adelina; BOLOHAN, Livia (Tehnica–Info, 2018)
    The paper represents a study of the biological and nutritional potentials of Goji fruits. In our country, Goji fruits aren’t as well-known as sea buckthorns and rose hip cultures, that’s why there should be performed a ...

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