• Influence of ultraviolet light treatment on surface decontamination of fresh-cut fruits 

  TURTOI, M. (Technical University of Moldova, 2014)

  Consumer demand for high quality minimally processed fruit with natural flavour and fresh appearance has been greatly increased in recent years. Besides, fresh-cut fruits are broadly growing segments in retail establishments. ...
• Research of influence of parameters of processing of the egg omelet of long–term storage by the high pressure on its consumer and technological properties 

  SUKMANOV, V.; MALICH, A.; DEBELIY, V. (Technical University of Moldova, 2014)

  The paper gives the results of the egg omelets high pressure processing parameters effect (value of pressure, temperature and duration of treatment) and its prescription for microbiological safety of the product during its ...
• Peculiarities of storing leaf lettuce in containers with modified gaseous atmosphere 

  RADIONENKO, V.; PYANKOVA, J. (Technical University of Moldova, 2014)

  The present Article deals with results of researches of appropriateness to use semi–permeable selective membranes for preservation of plant products. There has been substantiated efficacy of the means for preservation of ...
• New technologies used to remove the residual pesticides from agro – food products. A review 

  PRICOP, E.; LUNGU, C.; BASTON, O. (Technical University of Moldova, 2014)

  Fresh fruits and vegetables and the grains are important components for a healthy and equilibrate diet and represent a valuable source of vitamins and minerals. At present, the global population growth led, inevitably, to ...
• Active and biodegradable food packaging systems 

  NECHITA, P.; DINICĂ, R.; PARFENE, G. (Technical University of Moldova, 2014)

  The packaging system has become a major element in the food chain, due to that most food products reach the consumer with some type of packaging technology. Among many of the packaging material functionalities, one of the ...
• The drying leurotus mushrooms by different types of energy 

  MALEZHIK, I.; DUBKOVETSKYY, I.; BURLAKA, T.; STRELCHENKO, L. (Technical University of Moldova, 2014)

  Drying is the most effective method of food preservation today. This method is also the most expensive too. It is the main objective drying process which helps to achieve the highest quality by the minimum energy consumption. ...
• New tendencies in meat drying technologies 

  LUPAŞCO, A.; BERNIC, M.; MELENCIUC, M.; ISTRATII, D. (Technical University of Moldova, 2014)

  From the very beginning of the humanity meat was one of the most consumed products, thanks to its flavor, taste an not on the last place for its value as sources of protein and a wide variety of other nutrients. The more ...
• Microwave drying of soriz group under oscillatory regime 

  LUPAŞCO, A.; DICUSAR, G.; DODON, A.; GATMAN, O. (Technical University of Moldova, 2014)

  The paper presents the systematization of investigation made to consider the drying of soriz croup, applying the method with S.H.F., reflects the next advantages: saves the costs of electric power, reduces the drying ...
• Choice of finite element adequate type for modeling the structure of the mulberry fruit 

  KULEVA, L.; LUPAŞCO, A.; KULEV, M. (Technical University of Moldova, 2014)

  In drawing up the finite element mathematical model of an investigated object important issues are the choice of the form of finite element and finite element sampling (mash) of the object. The basis for proper and adequate ...
• Controled freezing of liquid environment in fragile tare 

  IVANOV, L.; CARTOFEANU, V.; MELENCIUC, M.; ISTRATII, D. (2014)

  A special interest in mass transfer processes represent the conditions under which has place the phase transfer. As a rule those are liquid – vapor for high intensive heat processes, or moisture freezing, when all substance ...
• Calculation of freezing of a cylindrical surface 

  IVANOV, L.; BERNIC, M.; RADIONENKO, V.; ŢISLINSCAIA, I.; ISTRATII, D. (Technical University of Moldova, 2014)

  In cooling technology the freezing process plays one of the main roles in the technical chain. Knowing the kinetics of the freezing process, allow us to perform it under the most optimal regime. A special interest shows ...
• Heat pumps utilization in the pasteurization installation 

  GUŢU, A.; CARTOFEANU, V.; GUŢU–CHETRUŞCA, C. (Technical University of Moldova, 2014)

  The article shows a comparative analysis of two schemes of heat and cold supply of the pasteurization installation: the traditional scheme of heat delivery from the Power Plant and cold delivery from the refrigerator, and ...
• Research of heat–and–power engineering characteristic changes of freezing box evaporator under the work of household refrigerator DH–239 

  GORIN, A.; DEMIN, M.; KUDRIN, A. (Technical University of Moldova, 2014)

  By means of thermographic shooting experimental studies of distribution of temperature on a surface of the evaporator of the household DH–239 refrigerating appliance working at isobutane depending on a dose of filling of ...
• Optimization of extraction process of biological active substances from pre–treated grape seeds in pulsed electric field 

  GHENDOV–MOŞANU, A.; STURZA, A.; DESEATNICOVA, O.; DICUSAR, G.; CHERECHEŞ, T. (Technical University of Moldova, 2014)

  The results of the extraction of biologically active substances from grape seeds pre–treated in pulsed electric field. To establish mathematical models has been used Matlab program. Analysis of the experimental data showed ...
• Utilisation of powders for formation of increased resistance surface in friction couplings 

  GALUŞCA, E.; CHIVIRIGA, I.; DÎNTU, S.; MAJERU, V. (Technical University of Moldova, 2014)

  This study presents the results of research on the compatibility of friction couplings, of which an area is covered with powder through a plasma jet.
• Kinetics research of rice flour paste drying with beet colorant combined with energy supply 

  DUBKOVETSKYY, I.V.; MALEZHIK, I.F.; PASICHNY, V.M.; TYMOSHENKO'S, I.V. (Technical University of Moldova, 2014)

  The aim of our research was to develop a method of stabilizing the natural pigment of betanine contained in beetroot juice, with its further use as a natural colorant in meat– containing products production. At the same ...
• Salt composition of a protein–mineral concentrate obtained by electrophysical processing of whey 

  BOLOGA, M.; VRABIE, E. (Technical University of Moldova, 2014)

  The mineral composition of milk and whey is analyzed. The significance of the main macroelements (calcium, phosphor, magnesium) and microelements for vital functions of the organism is noted. The importance of the balanced ...
• Scientific methodological calculations for hydraulic behavior of non–Newtonian fluids in machinery channels 

  BILETSKY, E. (Technical University of Moldova, 2014)

  On the basis of the research made, the method of calculating the hydraulic characteristics of non–Newtonian fluid flows in the processing equipment with basic geometry channels.
• Fruits and vegetables drying process with renewable energy source application 

  BERNIC, M.; LUPAŞCO, A.; ŢISLINSCAIA, N.; IVANOV, L.; VIŞANU, V.; BALAN, M.; MELENCIUC, M. (Technical University of Moldova, 2014)

  The paperwork presents a drying tunnel type installation construction which uses as thermal energy source village households’ agro alimentary wastes as: sawdust from vineyards and orchards, plum, peaches, cherry seeds, nut ...
• Microwave blanching of vegetables. A review 

  BASTON, O.; PRICOP, E.; LUNGU, C. (Technical University of Moldova, 2014)

  The paper presents the influences of microwaves on vegetables blanching. Microwave blanching is a processing technology that has as primary purpose the inactivation of the tissular enzymes in vegetables. In the paper we ...

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