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Apication of resonace effects in food industry

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dc.contributor.author MELENCIUC, Mihai
dc.contributor.author STOICEV, Petru
dc.contributor.author LUPAŞCO, Andrei
dc.date.accessioned 2019-11-05T08:37:27Z
dc.date.available 2019-11-05T08:37:27Z
dc.date.issued 2012
dc.identifier.citation MELENCIUC, Mihai, STOICEV, Petru, LUPAŞCO, Andrei. Apication of resonace effects in food industry. In: Modern technologies, in the food industry–2012: proc. of the intern. conf., November 1–3, 2012. Chişinău, 2012, vol. 1, pp. 141-143. ISBN 978-9975-80-645-9. en_US
dc.identifier.isbn 978-9975-80-645-9
dc.identifier.uri http://repository.utm.md/handle/5014/6052
dc.description.abstract There is a lot of time since the resonance effect is utilized in different domains of heavy and light industries. The utilization of this phenomenon showed its benefits, but not the whole potential of this method was discovered. The possibility of using the same effect in food industry is less studied. The most noticed advantage of using the resonance effect is the small amount of energy which is necessary to activate this process. In this article is described the possibility of utilize the resonance effect for the realization of some technological processes in food industry. en_US
dc.language.iso en 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 resonance en_US
dc.subject food industry en_US
dc.subject energy quantity en_US
dc.title Apication of resonace effects in food industry en_US
dc.type Article en_US


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