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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