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Coeffiicient of diffusion of aromatic products from anatolian hawthorn (Crataegus Orientalis Pall. Ex. Bieb.)
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| dc.contributor.author | TASHEVA, S. | |
| dc.contributor.author | DAMIANOVA, S. | |
| dc.contributor.author | ERGEZEN, M. | |
| dc.contributor.author | MERDZHANOV, P. | |
| dc.contributor.author | STOYANOVA, А. | |
| dc.date.accessioned | 2019-11-07T12:18:33Z | |
| dc.date.available | 2019-11-07T12:18:33Z | |
| dc.date.issued | 2012 | |
| dc.identifier.citation | TASHEVA, S., DAMIANOVA, S., ERGEZEN, M., MERDZHANOV, P., STOYANOVA, А. Coeffiicient of diffusion of aromatic products from anatolian hawthorn (Crataegus Orientalis Pall. Ex. Bieb.). In: Modern technologies, in the food industry–2012: proc. of the intern. conf., November 1–3, 2012. Chişinău, 2012, vol. 2, pp. 182-187. ISBN 978-9975-80-645-6. | en_US |
| dc.identifier.isbn | 978-9975-80-645-6 | |
| dc.identifier.uri | http://repository.utm.md/handle/5014/6336 | |
| dc.description.abstract | The coefficient of diffusion (D) of aromatic products – concrete and resinoid, obtained through extraction of leaves and fruits from hawthorn (Crataegus orientalis Pall. ex Bieb.) have been determined. The highest values of D with respect to resinoid extraction from leaves and fruits are calculated at 70 ºC (9,65.10-9 cm2/s and 8,61.10-7 cm2/s), respectively and with respect to concrete extraction from leaves and fruits – at 40 ºC (9,86.10-9 cm2/s and 8,33.10-7 cm2/s). | 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 | crataegus orientalis | en_US |
| dc.subject | coefficient of diffusion | en_US |
| dc.subject | aromatic products | en_US |
| dc.title | Coeffiicient of diffusion of aromatic products from anatolian hawthorn (Crataegus Orientalis Pall. Ex. Bieb.) | en_US |
| dc.type | Article | en_US |
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Conferinţa "Modern technologies, in the food industry" – 2012
Proceedings of the International Conference MODERN TECHNOLOGIES, IN THE FOOD INDUSTRY – 2012
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