IRTUM – Institutional Repository of the Technical University of Moldova

Browsing Conferinţa "Modern technologies, in the food industry" – 2016 by Issue Date

Browsing Conferinţa "Modern technologies, in the food industry" – 2016 by Issue Date

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  • The simulation of malt drying operation in a multifunctional cassette 
    Cârlescu, P. M.; Dobre, V.; Țenu, I.; Roşca, R. (Tehnica UTM, 2016)
    Obținerea unui gradient de temperatură și umiditate cât mai uniform în timpul uscării este importantă în obținerea unui malț de calitate superioară. În acest sens a fost proiectată o casetă multifuncțională de obținere a ...
  • Elaboration of technology for producing white wines with low alcohol degree by combined fermentation 
    BALANUȚĂ, A.; CRUDU, S.; NAZARIA, A.; ZGARDAN, D. (Tehnica UTM, 2016)
    It’s often stated that there is a need for more innovation in the wine category, but actually realizing this can be problematic in an area of the drinks industry where tradition is so important, and so many rules surround ...
  • Jam processing effects on ascorbic acid, phenolic compounds and enzymatic activities in sour cherry fruits 
    BĂETU, A.-L.; PATRAŞ, A.; BĂETU, M.; GHENDOV-MOŞANU, A. (2016)
    Sour cherries are rich in bioactive compounds. The present study aims to research the stability of ascorbic acid and the dynamics of total phenolic and flavonoid contents, as well as some enzymatic activities (ascorbate ...
  • Testing the corrosion resistance of the surfaces formed by spraying the jet of plasma 
    GALUŞCA, E.; DÎNTU, S.; ȚĂRNĂ, R.; MAJERU, V. (Tehnica UTM, 2016)
    Food quality largely depends on the processing equipment. Therefore, major requirements are imposed for resistance to wear and corrosion of the installations for the food industry, because they work in rather difficult ...
  • The use of humidity content obtained at fruits drying 
    GUȚU, A.; CARTOFEANU, V.; GÎDEI, I.; COJOCARU, I. (Tehnica UTM, 2016)
    Climate Change in Moldova by late XXI century will manifest by the ambient temperature rises to 5.6 K and reduced water availability up to 55 %, which, on the one hand, will reduce energy consumption for heating up to 60 ...
  • Aspects of heat and mass transfer of the rectification process in limited conditions 
    IVANOV, L.; GALUŞCA, E.; ŢĂRNĂ, R.; MAJERU, V. (Tehnica UTM, 2016)
    The process of heat and mass transfer usually requires a high energy consumptiont for materials dehydration, separation of mixtures, the rectification of components with low boiling temperature and condensation with high ...
  • Plums drying process auxiliary operations mechanisation 
    ŢISLINSCAIA, N.; BERNIC, M.; BALAN, M.; VIȘANU, V.; MELENCIUC, M. (Tehnica UTM, 2016)
    Implementing auxiliary operations in the production process has a lot of advantages: excludes fruits and vegetables drying process manual labor, increases productivity and reduces the final product’s cost.
  • The impact of different drying methods on pears quality 
    GUŢUL, A.; MELENCIUC, M.; SUHODOL, N.; BERNIC, M.; DESEATNICOV, O. (Tehnica UTM, 2016)
    Processed pears present a worldwide consumed product. This paperwork presents an impact analysis of different dehydrating methods on pears quality indices. There was made a comparative appreciation of dried by different ...
  • Mathematical model of drying process velocity factor 
    ŢISLINSCAIA, N.; BERNIC, M.; MALEZHYK, I.; BULEANDRA, A. (Tehnica UTM, 2016)
    One of the basic factors influencing drying process is the velocity of the drying agent. It’s well known is one of the controlled characteristics of the drying process. We made a tentative to calculate the mathematical ...
  • Cherry plum (Prúnus cerasiféra) – source material and processed products 
    LINDA, L.; TERENTII, P.; CARAGIA, V.; SARANDI, T.; ODOBESCU, L. (Tehnica UTM, 2016)
    Cherry plums are one of the most common types of primary drupes and used in the production of juices, kompot, sweets, jams, confiture. In the catalog of plant varieties of Moldova there is no data on the species of cherry ...
  • Some european considerations on the food industry modernity 
    MNERIE, D.; SLAVICI, T.; SILAȘI, G.; NAGY, V.; MNERIE, G. V. (Tehnica UTM, 2016)
    Modernizarea actuală a industriei alimentare trebuie bazată pe un complex de investigații efectuate, atât sub aspect tehnologic, cât și ținând cont de fenomenele sociale, politice, economice, care se petrec în prezent pe ...
  • Counterfeiting detection of milk and derivative products 
    IORGA, E.; VOITCO, E.; ACHIMOVA, T.; GOLUBI, R.; ARNAUT, S.; RABOTNICOVA, L. (Tehnica UTM, 2016)
    About the appearance on the market of unqualified milk products, within Practical Scientific Institute of Horticulture and Food Technology (Food Technology Directorate) were initiated research and development works to ...
  • Effects of the pumpkin seed addition on bread quality of wheat flour with a very good quality for bread making 
    MIRONEASA, S.; CODINĂ, G. G.; MIRONEASA, C. (Tehnica UTM, 2016)
    The objective of this study was to evaluate the effect of pumpkin seed flour addition at different levels (0, 5, 10, 15 and 20%) in wheat flour 650 type with a very good quality for bread making in order to improve bread ...
  • Raw-dried salami: influence of initial composition for acceleration of drying 
    MACARI, A.; ILI, V.; BAERLE, A.; MARDAR, M. (Tehnica UTM, 2016)
    Mathematical Modeling was applied for study of raw-dried salami production process and quality. The influence of entrance factors as meat/lard ratio (X1), dextrose (X2) and dietary fiber (X3) was studied. Dynamics of such ...
  • Proprietățile funcționale ale făinii de năut (Cicer arietinum L) 
    GUTIUM, O.; CIUMAC, J.; SIMINIUC, R. (Tehnica UTM, 2016)
    Au fost determinate proprietățile funcționale ale făinii de năut – capacitatea de absorbție a apei, a grăsimilor, de spumare și de emulsificare care sînt semnificativ influențate de prezența în mediul apos a cosolvaților ...
  • The use of plant oil extracts for the enhancement of bread microbiological safety 
    GHENDOV-MOŞANU, A.; STURZA, R.; CHIRIŢA, E.; PATRAŞ, A. (Tehnica UTM, 2016)
    This research is focussed on the impact of oil extracts on sensory, physicochemical and microbiological parameters of bread prepared from 1st grade flour with addition of 1% (replacing 1% of sunflower oil) and 2% oil ...
  • Influence of SmartFresh treatment on the storage of “Braeburn” apples 
    GURMEZA, I.; CUMPANICI, A.; MACARI, A. (Tehnica UTM, 2016)
    The study confirms that the treatment with SmartFresh (active ingredient 1- methylcyclopropene) of fresh apples stored in gastight rooms significantly delays the negative effects of ethylene, thus apples keep their firmness, ...
  • Functional confectionery from pumpkin pulp 
    ROȘCA, I.; STURZA, R.; RUBȚOV, S.; BRAȘOVEANU, A. (Tehnica UTM, 2016)
    Modern foods are characterized by deficiencies of essential nutrients (vitamins, minerals), and by an increased calorific value. This causes many disabilities, the cause of frequent nutritional diseases: diabetes, obesity, ...
  • Influence of thermal regimes during fermentation-maceration process on foaming properties of wine materials for red sparkling wine production 
    MORARI, B. (Tehnica UTM, 2016)
    At formation of foaming properties are participating a whole range of a chemical compounds, content of which largely depends of grape variety, cultivation area, technology of sparkling wines production, etc. Foaming ...
  • Researches on physicochemical characteristics in raw cow milk 
    ROPCIUC, S.; LEAHU, A.; CRETESCU, I. (Tehnica UTM, 2016)
    Milk is the nutritional fluid secreted by the mammary gland. The cow's milk contains significant amounts of carbohydrate (approx. 4.6%), fat approx. 4.3%) and protein (approx. 3.3%) and also represents an important source ...

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