Facultatea Tehnologia Alimentelor: Recent submissions

  • Antioxidant treatment of apples at the drying process 
    BOLSAIA, Victoria; CARABULEA, Boris; CARABULEA, Vera V. (Tehnica–Info, 2018)
    The paper presents the results of researches on the use of antioxidants - ascorbic acid, citric acid and sulfur dioxide for the treatment of unpeeled apples, without seeds, cut plates at different thicknesses, different ...
  • Applying of information analysis of experimental data to optimize the extraction of bioactive compounds from berries 
    GHENDOV-MOSANU, Aliona; STURZA, Rodica; CHERECHES, Tudor; PATRAS, Antoanela (Tehnica–Info, 2018)
  • UHF dryers with longitudinal interaction 
    IVANOV, Leonid; MELENCIUC, Mihail; GIDEI, Igor; CARTOFEANU, Vasile (Tehnica–Info, 2018)
    Basing on the analysis of differential equations system using partial derivatives proposed by A. V. Lykov, one proposes the calculation of soft regime dryers, using temperatures lower than boiling one. For a rational take ...
  • The investigation of the temperature field in the thickness of the base food industry materials sprayed in a plasma jet 
    GALUSCA, Eduard; IVANOV, Leonid; DINTU, Sergiu; TARNA, Ruslan; CHIVIRIGA, I. (Tehnica–Info, 2018)
    This article presents the temperature field distribution outside and inside of the base material and the surface heating of the base material to the melting temperature. The high adhesion of the base material to the coating ...
  • Supercritical carbon dioxide extraction of lycopene from industrial tomato waste 
    POPOVICI, Cristina; MIGALATIEV, Olga; GACEU, Liviu; GOLUBI, Roman; CARAGIA, Vavil (Tehnica–Info, 2018)
    Cultivation of tomatos is an important agro-economic activity in the European Union (EU). Tomato processing industry entails the generation of large volumes of organic waste in the form of tomato seeds and skin. The tomato ...
  • Study of drying sugar sorghum process 
    BERNIC, Mircea; TISLINSCAIA, Natalia; VISANU, Ion; VISANU, Vitali; BALAN, Mihail (Tehnica–Info, 2018)
    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 ...
  • Implementation of the quality management system in the development of university training 
    HARITONOV, S. T.; VEREJAN, A. V.; LUPACESCU, М. T.; LUPACESCU, G. V. (Tehnica–Info, 2018)
    Currently education in Moldova is going through the reforming period, changes that consequently may decide the place and even the role of our country in the worldwide educational system. At the moment, in the Technical ...
  • Electrodynamics, mass and heat transfer limit problem for microwave sistem 
    IVANOV, Leonid; VISANU, Vitali (Tehnica–Info, 2018)
    The paper describes the general formulation of the problem of mass and heat exchange in the high and super high frequency electromagnetic field, which solves a wide range of applicative problems related to thermal treatment ...
  • Drying installation for granular products in the suspension layer 
    BERNIC, Mircea; TISLINSCAIA, Natalia; BALAN, Mihail; GUTU, Marin; VISANU, Vitali; MELENCIUC, Mihail (Tehnica–Info, 2018)
    Applying internal heat source (high frequency currents) to dry granular wet products, namely grape seed in the suspended layer allows the adjustment of the drying time, hence the duration of thermal treatment, for each ...
  • Desublimation of steam on a cylindrical surface 
    IVANOV, Leonid; GIDEI, Igor; COJOCARU, Ivan; CARTOFEANU, Vasile (Tehnica–Info, 2018)
    The operation of the sublimation unit is largely determined by the mode of operation of the desublimation unit. The buildup of ice, during the process of dewatering the material, on the surface of the desublimator-evaporator ...
  • Sortimentul şi calitatea „măslinelor conservate” Comercializate în magazinul „MAVIRAR din oraşul Ungheni 
    CALMÂŞ, Valentina (Tehnica UTM, 2012)
    Ces dernières annés, la production et consommation internationale et nationale des olives en conserve a augmentée.L’assortiment des olives en conserve vendus dans le magasin « Mavirar », situé dans la ville Ungheni(République ...
  • Определение общего сахара в некоторых продуктах кондитерского производства 
    МЕЛЕКА, Александра; СУБОТИН, Юрий (Tehnica UTM, 2012)
    Здоровье человека во многом зависит от правильной организации питания с первых дней жизни. Действительно, нормальный рост и развитие организма возможны лишь в том случае, когда он в достаточном количестве получает питательные ...
  • Здоровое питание для подростков 
    МЕЛЕКА, Александра (Tehnica UTM, 2012)
    В подростковый период организм быстро растет и развивается, различные физиологические системы перестраивают свою работу. Поэтому очень важно следить за тем, что и как ест подросток. Рацион младенцев, дошкольников и младших ...
  • Studiul şi analiza procesului de extracţie şi purificare a acidului hialuronic din materie primă de origine animală 
    ZADOROJNÂI, Larisa; BAERLE, Alexei; SUBOTIN, Iurie; VEREJAN, Ana; ZADOROJNÂI, Alexandru (Tehnica UTM, 2012)
    În lucrare este cercetat procesul de obţinere a acidului hialuronic din creastă de păsări pentru utilizare practică. Acidul hialuronic se utilizează în calitate de medicament la tratamentul eczemelor, combustiilor pielii ...
  • Impactul procesării tehnologice asupra conţinutului de ß- caroten în leurdă şi urzic 
    GUTIUM, Olga (Tehnica UTM, 2012)
    ALIMENTAŢIA ECHILIBRATĂ IMPLICĂ UTILIZAREA hranei bogate în antioxidanţi, substanţe care pot combate nocivitatea radicalilor liberi şi menţine capacitatea celulei de a se apăra împotriva agresiunilor virotice şi microbiene. ...
  • Dependenţa potenţialului redox a vinului roşu rară neagră de doza de administrarea şi durata de contact cu talaşul moldovenesc. 
    MUSTEAŢĂ, Grigore; URSU, Sorina; LAZĂR, Antonina (Tehnica UTM, 2012)
    În articolul dat se prezintă rezultatele cercetării influenţei chipsurilor asupra potenţialului redox al vinurilor roşii în timpul maturării şi prelucrarea statistică a datelor . Vinul supus studiului a fost produs în ...
  • La patuline et sa toxicite sur l’organisme humain 
    TOFAN, Alina (Tehnica UTM, 2012)
    La patuline est une mycotoxine qui peut provoquer une irritation gastro-intestinale et un dysfonctionnement rénal, ainsi que des effets immunotoxiques, génotoxiques et clastogènes chez plusieurs espèces animales lorsqu'elle ...
  • Улучшители вкуса – глутамат натрия 
    CRASNEANSKAEA, Olga (Tehnica UTM, 2012)
    Что такое консерванты и их влияние на здоровье человека. Классификация консервантов. Натуральные и синтетические консерванты. Глутамат натрия (Е621) и его влияние на здоровье человека.
  • Содержание ионов щелочных металлов в минеральных водах 
    CRASNEANSKAEA, Olga (Tehnica UTM, 2012)
    Влияние ионов кальция, натрия и калия на организм человека. Последствия при их дефиците и избытке. Содержание в пищевых продуктах. Определение содержания ионов калия и натрия в минеральных водах, присутствующих в продаже ...
  • Polyphenols as powerful narural antioxidants 
    RADU, Oxana; FUIOR, Adelina (Tehnica UTM, 2012)
    Antioxidants occupy a special place in food industry as food additives, used against food deterioration. Antioxidants include natural and synthetic preservatives, but a lot of people do not know the difference between these ...

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