IRTUM – Institutional Repository of the Technical University of Moldova

Browsing Conferinţa "Modern technologies, in the food industry" – 2014 by Author "LUPAŞCO, A."

Browsing Conferinţa "Modern technologies, in the food industry" – 2014 by Author "LUPAŞCO, A."

Sort by: Order: Results:

  • Choice of finite element adequate type for modeling the structure of the mulberry fruit 
    KULEVA, L.; LUPAŞCO, A.; KULEV, M. (Technical University of Moldova, 2014)
    In drawing up the finite element mathematical model of an investigated object important issues are the choice of the form of finite element and finite element sampling (mash) of the object. The basis for proper and adequate ...
  • Fruits and vegetables drying process with renewable energy source application 
    BERNIC, M.; LUPAŞCO, A.; ŢISLINSCAIA, N.; IVANOV, L.; VIŞANU, V.; BALAN, M.; MELENCIUC, M. (Technical University of Moldova, 2014)
    The paperwork presents a drying tunnel type installation construction which uses as thermal energy source village households’ agro alimentary wastes as: sawdust from vineyards and orchards, plum, peaches, cherry seeds, nut ...
  • Microwave drying of soriz group under oscillatory regime 
    LUPAŞCO, A.; DICUSAR, G.; DODON, A.; GATMAN, O. (Technical University of Moldova, 2014)
    The paper presents the systematization of investigation made to consider the drying of soriz croup, applying the method with S.H.F., reflects the next advantages: saves the costs of electric power, reduces the drying ...
  • New tendencies in meat drying technologies 
    LUPAŞCO, A.; BERNIC, M.; MELENCIUC, M.; ISTRATII, D. (Technical University of Moldova, 2014)
    From the very beginning of the humanity meat was one of the most consumed products, thanks to its flavor, taste an not on the last place for its value as sources of protein and a wide variety of other nutrients. The more ...
  • Prediction of the amount of energy necessary during the process of drying 
    ŢISLINSCAIA, N.; LUPAŞCO, A.; BERNIC, M.; ŢISLINSCAIA, I. (Technical University of Moldova, 2014)
    As the food moisture has different forms of communication, requiring the large amounts of energy for their destruction, we attempted to simulate the optimization of energy supply and to present it as a function of the ...

Search DSpace


Browse

My Account