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Cercetări unor verigi tehnologice în vederea valorificării nucilor

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dc.contributor.author TĂRÎŢĂ, Vasile
dc.contributor.author MACARI, Artur
dc.contributor.author SCRIPCARI, Ion
dc.date.accessioned 2019-02-22T08:47:40Z
dc.date.available 2019-02-22T08:47:40Z
dc.date.issued 2016
dc.identifier.citation TĂRÎŢĂ, Vasile, MACARI, Artur, SCRIPCARI, Ion. Cercetări unor verigi tehnologice în vederea valorificării nucilor. In: Meridian Ingineresc. 2016, nr. 3(62), pp. 56-61. ISSN 1683-853X. en_US
dc.identifier.issn 1683-853X
dc.identifier.uri http://repository.utm.md/handle/5014/591
dc.description.abstract Valoarea comercial – alimentară şi tehnologică a nucilor se apreciază după caracteristicile fizice şi componentelor morfostructurale a nucilor, limitelor de variaţie ale acestora. S-au determinat limitele de variaţie ale acestor caracteristici în loturile de nuci recolta anilor 2012 ... 2014. S-a constatat că valorile numerice ale caracteristicilor fizice se situează sub valorile standarde (din literatura de specialitate), iar conţinutul de miez calitativ este 46 ... 48%, valorificat la extragerea ulei prin metoda de presare la rece. Randamentul componentului de bază ulei - variază între 42 ... 46%. S-au determinat parametrii optimizaţi ale procesului de presare, la extragere ulei din măcinătură, corelat cu duritatea turtelor parţial degresate, ulterior utilizate la fabricarea produselor alimentare. en_US
dc.description.abstract The technological, commercial and food value of walnuts is appraised after their physical characteristics and their morpho-structural components, and their variation limits. The variation limits of these characteristics have been determined in walnut batches harvested in the years 2012 – 2014. It has been found that the numerical values of the physical characteristics are below standard values. And the content of quality kernel is 46 – 48%, evaluated at oil extraction through the cold press method. The optimized parameters of the pressing process have been determined and correlated with the hardness of the partially skimmed pressed cakes, subsequently used at the manufacturing of food products. en
dc.description.abstract Valeur course -alimentaire et technologique noisettes doit être évalué après caractéristiques physiques et composants de morpho-structural des noisettes, limites de variation de celui-ci. On adéterminé les limites de variation de ces caractéristiques dans l’écrou de la récolte des noisettes les années 2012...2014. Il a été constaté que les valeurs numériques les caractéristiques physiques sont inférieurs aux valeurs des normes et la ualité de contenu de base est de 46...48%, exploitées lors de l’extraction de pétrole par la méthode de pression à froid. Composante de rendement d’huile varie entre 42...46 %. On a déterminé que les paramètres optimisation du processus de pressage, en corrélation avec la dureté utilisée partiellement dégraissés plus tard utilisé dans la fabrication de produits alimentaires. fr
dc.description.abstract Товароведно – пищевая и технологическая ценность орехов определяется по физическим характеристикам и морфо-структурным компонентам, пределов их вариации. Определение предела вариации этих величин в экспериментальных образцах орехов урожая 2012…2014г.г. Установлено, что числовые значения физических характеристик располагаются ниже стандартных величинам, а содержание качественного ядра оставляет 46…48%, используемый для экстракции методом холодного прессования. Определены оптимальные параметры процесса прессования, которые коррелируют с прочностью жмыха, частично обезжиренный, впоследствии используемый в производстве пищевых продуктов. ru
dc.language.iso ro en_US
dc.publisher Tehnica UTM 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 walnuts en_US
dc.subject nuci en_US
dc.title Cercetări unor verigi tehnologice în vederea valorificării nucilor en_US
dc.title.alternative Research of some technological spheres to harness walnuts en_US
dc.title.alternative Rechairches de certains liens technologiques pour valorifier des noix en_US
dc.title.alternative Исследование некоторых технологических цепочек с целью освоения орехов en_US
dc.type Article en_US


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