Study of drying sugar sorghum process

BERNIC, Mircea; TISLINSCAIA, Natalia; VISANU, Ion; VISANU, Vitali; BALAN, Mihail

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dc.contributor.author	BERNIC, Mircea
dc.contributor.author	TISLINSCAIA, Natalia
dc.contributor.author	VISANU, Ion
dc.contributor.author	VISANU, Vitali
dc.contributor.author	BALAN, Mihail
dc.date.accessioned	2019-07-19T09:05:51Z
dc.date.available	2019-07-19T09:05:51Z
dc.date.issued	2018
dc.identifier.citation	BERNIC, Mircea, TISLINSCAIA, Natalia, VISANU, Ion et al. Study of drying sugar sorghum process. In: Modern technologies, in the food industry–2018: proc. of the intern. conf., October 18–20, 2018. Chişinău, 2018, pp. 35-42. ISBN 978-9975-87-428-1.	en_US
dc.identifier.isbn	978-9975-87-428-1
dc.identifier.uri	http://repository.utm.md/handle/5014/3668
dc.description.abstract	This article presents the study of the kinetics of the process of convection drying and the application of microwaves of the sugar sorghum cultivated under the conditions of the Republic of Moldova. The kinetics of the convection drying process were studied at different temperatures: 50°C, 60°C, 70°C, 80°C, 90°C and by microwave application at different magnetron powers: 150W, 240W, 360W, 480W, and 550W. The external appearance of the samples obtained in order to determine optimal drying parameters, both quantitatively and qualitatively, was also analyzed.	en_US
dc.language.iso	en	en_US
dc.publisher	Tehnica–Info	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	sugar sorghum	en_US
dc.subject	drying	en_US
dc.subject	convection drying	en_US
dc.subject	microwave	en_US
dc.subject	zahăr din sorg	en_US
dc.subject	uscare prin convecție	en_US
dc.subject	cuptoare cu microunde	en_US
dc.title	Study of drying sugar sorghum process	en_US
dc.type	Article	en_US