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The drying leurotus mushrooms by different types of energy

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dc.contributor.author MALEZHIK, I.
dc.contributor.author DUBKOVETSKYY, I.
dc.contributor.author BURLAKA, T.
dc.contributor.author STRELCHENKO, L.
dc.date.accessioned 2019-11-22T09:42:43Z
dc.date.available 2019-11-22T09:42:43Z
dc.date.issued 2014
dc.identifier.citation MALEZHIK, I., DUBKOVETSKYY, I., BURLAKA, T., STRELCHENKO, L. The drying leurotus mushrooms by different types of energy. In: MTFI – 2014. Modern technologies, in the food industry–2014: proc. of the intern. conf., October 16–18, 2014. Chişinău, 2014, pp. 81-86. ISBN 978-9975-80-840-8. en_US
dc.identifier.isbn 978-9975-80-840-8
dc.identifier.uri http://repository.utm.md/handle/5014/7133
dc.description.abstract 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. The most appropriate way in dehydrating cultivated mushrooms is the drying by infrared radiation, but this method has not acquired a significant spread through the phenomenon of thermal diffusion. en_US
dc.language.iso en en_US
dc.publisher Technical University of Moldova 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 mushrooms en_US
dc.subject energy consumption en_US
dc.subject infrared drying en_US
dc.title The drying leurotus mushrooms by different types of energy en_US
dc.type Article en_US


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