IRTUM – Institutional Repository of the Technical University of Moldova
Sorption characteristics of wheat and Jerusalem artichoke (Helianthus Tuberosus) flour mixes
JavaScript is disabled for your browser. Some features of this site may not work without it.
| dc.contributor.author | CHIRSANOVA, Aurica | |
| dc.contributor.author | ȚIȚEI, Victor | |
| dc.contributor.author | BOIȘTEAN, Alina | |
| dc.contributor.author | COVALIOV, Eugenia | |
| dc.contributor.author | CAPCANARI, Tatiana | |
| dc.contributor.author | ZACUŢELU, Marcel | |
| dc.date.accessioned | 2022-11-11T13:10:46Z | |
| dc.date.available | 2022-11-11T13:10:46Z | |
| dc.date.issued | 2022 | |
| dc.identifier.citation | CHIRSANOVA, Aurica, ȚIȚEI, Victor, BOIȘTEAN, Alina et al. Sorption characteristics of wheat and Jerusalem artichoke (Helianthus Tuberosus) flour mixes. In: Modern Technologies, in the Food Industry – 2022: proc. of the Intern. Conf., MTFI – 2022, 20-22 October 2022. Chişinău: Tehnica-UTM, 2022, p. 58. ISBN 978-9975-45-851-1. | en_US |
| dc.identifier.isbn | 978-9975-45-851-1 | |
| dc.identifier.uri | http://repository.utm.md/handle/5014/21664 | |
| dc.description.abstract | It was recommended to use raw Jerusalem artichoke flour since its hygroscopicity is quite low and can therefore be stored longer, preferably at a temperature of 15-20°C and in a dry environment. The monomolecular capacity of Jerusalem artichoke flour was calculated - 480 μmol*g-1 and the surface a of one gram of adsorbent (Jerusalem flour) which is equal to 65.5 m2 *g-1. The heat of sorption was determined, and the water content values were found to be inversely proportional to the heat of sorption values. | en_US |
| dc.language.iso | en | en_US |
| dc.publisher | Universitatea Tehnică a Moldovei | 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 | jerusalem artichoke | en_US |
| dc.subject | jerusalem artichoke flour | en_US |
| dc.title | Sorption characteristics of wheat and Jerusalem artichoke (Helianthus Tuberosus) flour mixes | en_US |
| dc.type | Article | en_US |
Files in this item
The following license files are associated with this item:
This item appears in the following Collection(s)
-
2022
20–22 October, 2022
Except where otherwise noted, this item's license is described as Attribution-NonCommercial-NoDerivs 3.0 United States