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

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

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  • 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 ...
  • Nanostructures research of finely-dispersed mineral glauconite 
    POLONSKA, T.; MANK, V.; MELNYK, O. (Tehnica UTM, 2016)
    We have researched the structure and surface properties of particulate mineral glauconite, which determine its application in the food and cosmetic industries. An explanation of glauconite high adsorption properties through ...
  • Obtention et caracteristique des extraits et des tourteaux des dechets de tomates 
    MIGALATIEV, O. (Tehnica UTM, 2016)
    After making tomato juice it is obtained a mixture of seeds, peels and a small amount of pulp, which represent 25-35% of the raw material mass. By the supercritical CO2 extraction the non-polar, lipid soluble compounds are ...
  • Oxido-reductive state of jam with reduced saccharose content 
    PALADI, D.; TATAROV, P. (Tehnica UTM, 2016)
    Currently, a major trend in the food industry presents the production of food with sweet taste with reduced saccharose added. Jams low in sucrose differ from traditional jams by an increased content of biologically active ...
  • 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.
  • Predicted nutritional quality of walnuts and oilcake 
    SANDULACHI, E.; REŞITCA, V.; GROSU, C.; BOAGHI, E. (Tehnica UTM, 2016)
    This article presents a bibliographic and experimental study of nutritional quality of walnuts core and oilcake Juglans Regia L. Nutritional quality of the walnuts is given by total protein content, their quality, including ...
  • Processing whey by vacuum evaporation 
    VUTCARIOVA, I.; SOLONARI, S.; BOLOGA, M. (Tehnica UTM, 2016)
    report deals task of preserve the original quality of the whey, this is possible by using vacuum evaporation. In this paper shows a diagram of the laboratory installation for vacuum thickening whey. The results show the ...
  • Proprietatile functionale ale srotului de nuci Juglans Regia L. 
    GROSU, C.; GORBULEAC, V.; SCRIPCARI, I.; CIUMAC, J.; TATAROV, P. (Tehnica UTM, 2016)
    The functional properties of grits depend largely on the acidity and ionic strength aqueous medium and are less affected by heat treatment of the grits to 50 °C and the simple sugars present in the medium. Protein solubility ...
  • Proprietăți fizico-chimice a făinii de topinambur (helianthus tuberosus) 
    GÎNCU, E.; CHIRSANOVA, A.; POPA, I.; CALCATINIUC, D. (Tehnica UTM, 2016)
    Alimentation is one of the most important factors to protect and promote health. Diabetes is a chronic disease characterized by insufficient secretion and deliver of insulin by tissues. Analysis of scientific literature ...
  • 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 ...
  • Prospect of technology using for fruits storage by freezing 
    BARAN, A.; CAPCANARI, T. (Tehnica UTM, 2016)
    The elaboration of technologies for food storage is one of the priority directions of development of the food-processing industry. A definite place among technologies of food storage is occupied by method of freezing ...
  • Quality rating different kinds of cookies by sensory analysis 
    BUCULEI, A.; CONSTANTINESCU (POP), C. G. (Tehnica UTM, 2016)
    Sensory qualities of foods are based on the sensory link between food and human body, formed by a system of informational connection which is being made by means of senses the people are endowed with, depending on their ...
  • 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 ...
  • Research regarding the influence of drying technological parameters on the quality of wheat seeds 
    ARSENOAIA, V.-N.; CÂRLESCU, P.; ȚENU, I.; ROȘCA, R. (Tehnica UTM, 2016)
    The drying process for wheat seeds ensures optimal conditions for storage and stops microbiological processes. However, the drying technological parameters must be chosen so that the protein and gluten content of wheat ...
  • 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 ...
  • 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 ...
  • 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 ...
  • Standardization activity in winegrowing and winemaking field in Republic of Moldova 
    Taran, N.; Antohi, M.; Ponomariova, I.; Tcaciuc, L.; Chiriac, A.; Roşca, T.; Diacov, T.; Cogilniceanu, T. (Tehnica UTM, 2016)
    Categories of normative documents elaborated for the development of the Law of Grape and Wine (57-XVI from 10.03.2006) of Republic of Moldova which regulates the activity of standardization of viniculture and winemaking ...
  • Studiul elaborării tehnologiei de producere a vinurilor din soiuri apirene 
    SAVIN, G.; ARHIP, V.; SCLIFOS, A.; NETREBA, N.; POSTORONCĂ, M. (Tehnica UTM, 2016)
    În şirul de soiuri de struguri de masă deosebit de valoroase sînt soiurile de struguri apirene. Apirenitatea strugurilor poate fi un bun punct de plecare în folosirea noilor procedee tehnologice la obţinerea produselor ...
  • Study on influence of baking parameters on bread quality 
    CONSTANTINESCU (POP), C. G. (Tehnica UTM, 2016)
    For thousands of years the baking process has remained almost unchanged. But, along with the industrial revolution of the 20th century and appearance of big bakeries, the baking process began to change. In the present ...

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