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Conferinţa "Modern technologies, in the food industry" – 2016: Recent submissions

Now showing items 61-80 of 81

Antimicrobial effect of non-thermal plasma activated water against food-borne pathogens

BOSTĂNARU, A.C.; NĂSTASĂ, V.; ROȘCA, I.; HNATIUC, E.; MAREȘ, M. (Tehnica UTM, 2016)

Pathogenic microorganisms are a serious threat to global health, that involves high costs of the treatment and their fight. We proposed to evaluate PAW antimicrobial activity against the microorganisms food-borne pathogens. ...
Elaboration of technology for producing white wines with low alcohol degree by combined fermentation

BALANUȚĂ, A.; CRUDU, S.; NAZARIA, A.; ZGARDAN, D. (Tehnica UTM, 2016)

It’s often stated that there is a need for more innovation in the wine category, but actually realizing this can be problematic in an area of the drinks industry where tradition is so important, and so many rules surround ...
Jam processing effects on ascorbic acid, phenolic compounds and enzymatic activities in sour cherry fruits

BĂETU, A.-L.; PATRAŞ, A.; BĂETU, M.; GHENDOV-MOŞANU, A. (2016)

Sour cherries are rich in bioactive compounds. The present study aims to research the stability of ascorbic acid and the dynamics of total phenolic and flavonoid contents, as well as some enzymatic activities (ascorbate ...
Estimation of prospects of using pumpless periodic operation absorption water-ammonia refrigeration units in air conditioning systems based on solar collectors

TITLOV, A.; OZOLIN, M. (Tehnica UTM, 2016)

The prospects of using heat absorption water-ammonia refrigeration units (AWRU) in air conditioning systems based on solar collectors. A new original design of periodic operation AWRU. A method for calculating such ...
Mathematical model of drying process velocity factor

ŢISLINSCAIA, N.; BERNIC, M.; MALEZHYK, I.; BULEANDRA, A. (Tehnica UTM, 2016)

One of the basic factors influencing drying process is the velocity of the drying agent. It’s well known is one of the controlled characteristics of the drying process. We made a tentative to calculate the mathematical ...
Plums drying process auxiliary operations mechanisation

ŢISLINSCAIA, N.; BERNIC, M.; BALAN, M.; VIȘANU, V.; MELENCIUC, M. (Tehnica UTM, 2016)

Implementing auxiliary operations in the production process has a lot of advantages: excludes fruits and vegetables drying process manual labor, increases productivity and reduces the final product’s cost.
Study on relationships between metal ions migrated from food stainless steel grades into food simulant solutions at various immersion temperatures

STROE, S.-G. (Tehnica UTM, 2016)

The aim of this study was to study the relationship between metallic elements migrated from AISI304 and AISI321stainless steel grades into simulant solutions (3%, 6% and 9% acetic acid in double-distilled water) at 22, ...
The influence of the classical cooling process on the occurrence of the rope spoilage in bread

RUMEUS, Iu.; TURTOI, M. (Tehnica UTM, 2016)

The aim of this paper was to present the results of a study on the classical cooling process of bread performed at Cahulpan bread producer (Cahul, Moldova Republic). Four types of bread have been chosen for the experiments: ...
The influence of the plasticizer on the quality of edible agar-based films

PUŞCĂŞELU (GHEORGHITA), R.; AMARIEI, S. (Tehnica UTM, 2016)

This study aims to investigate the influence of glycerol on agar-based films. It has identified the optimal plasticizer concentration in order to obtain a film with superior characteristics unlike the one obtained 100% ...
Influence of cocoa and fat content on hardness and fracturability of dark chocolate

MANCAS, V. E.; AMARIEI, S. (Tehnica UTM, 2016)

The aim of the study was to evaluate the influence of cacao and fat content on hardness and fracturability in dark chocolate from two different producers (Heidi and Lindt). From each producer dark chocolates with 70-85% ...
Investigation of drying apple snack convectiontermoradiatsiynym energy to wrap different power heaters

MALEZHYK, I.; STRELCHENKO, L.; DUBKOVETSKYI, I. (Tehnica UTM, 2016)

During drying apple snacks to obtain high-quality product should vyibraty optimum parameters of drying and rational use of energy, materials and time. The intensity of the convection-drying termoradiatsiynoho largely ...
Aspects of heat and mass transfer of the rectification process in limited conditions

IVANOV, L.; GALUŞCA, E.; ŢĂRNĂ, R.; MAJERU, V. (Tehnica UTM, 2016)

The process of heat and mass transfer usually requires a high energy consumptiont for materials dehydration, separation of mixtures, the rectification of components with low boiling temperature and condensation with high ...
The impact of different drying methods on pears quality

GUŢUL, A.; MELENCIUC, M.; SUHODOL, N.; BERNIC, M.; DESEATNICOV, O. (Tehnica UTM, 2016)

Processed pears present a worldwide consumed product. This paperwork presents an impact analysis of different dehydrating methods on pears quality indices. There was made a comparative appreciation of dried by different ...
The use of humidity content obtained at fruits drying

GUȚU, A.; CARTOFEANU, V.; GÎDEI, I.; COJOCARU, I. (Tehnica UTM, 2016)

Climate Change in Moldova by late XXI century will manifest by the ambient temperature rises to 5.6 K and reduced water availability up to 55 %, which, on the one hand, will reduce energy consumption for heating up to 60 ...
Testing the corrosion resistance of the surfaces formed by spraying the jet of plasma

GALUŞCA, E.; DÎNTU, S.; ȚĂRNĂ, R.; MAJERU, V. (Tehnica UTM, 2016)

Food quality largely depends on the processing equipment. Therefore, major requirements are imposed for resistance to wear and corrosion of the installations for the food industry, because they work in rather difficult ...
The simulation of malt drying operation in a multifunctional cassette

Cârlescu, P. M.; Dobre, V.; Țenu, I.; Roşca, R. (Tehnica UTM, 2016)

Obținerea unui gradient de temperatură și umiditate cât mai uniform în timpul uscării este importantă în obținerea unui malț de calitate superioară. În acest sens a fost proiectată o casetă multifuncțională de obținere a ...
Investigation of the forms of moisture bonding in cultivated fungi by the method of differential thermal analysis

BURLAKA, T.; DEKANSKYI, V.; DUBKOVETSKYI, I.; MALEZHYK, I. (Tehnica UTM, 2016)

The paper is devoted to the investigation of the character of moisture bonding with the determination of areas on which substances transform in the process of drying of cultivated oyster fungi. The forms of the state of ...
Certain features of electrophysical processing of whey

BOLOGA, M.; PALADII, I.; STEPURINA, T.; ILIASENCO, O.; BIRCA, A.; POLICARPOV, A.; VRABIE, V.; GONCEARUC, V.; SPRINCEAN, C.; VRABIE, E. (Tehnica UTM, 2016)

The objects of study were three types of whey electrophysically processed under various regimes. The protein content of each type of whey influences the obtaining of protein-mineral concentrates with different solid shear, ...
Winemaking domain wasteless technologies application

BERNIC, M.; UZUN, V.; COȘMAN, S.; BALAN, M.; VIȘANU, V.; MELENCIUC, M. (Tehnica UTM, 2016)

The presented research brings an analysis of grape vines technological processing wastes nutritive and energetic value. It shows recommendation about optimal use of those to achieve a wasteless production process.
Drying – efficient method of peaches storage

BERNIC, M.; ŢISLINSCAIA, N.; ZAVIALOV, V.; VIŞANU, V.; BALAN, M.; MELENCIUC, M. (Tehnica UTM, 2016)

The presented article contains an analysis of peaches culture, the nowadays situation and future tendencies. There are indicated the most known peaches species and their health benefits. We propose an alternative for the ...

Now showing items 61-80 of 81

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