UTM: Recent submissions

  • Valorisation of waste from brewing industry 
    ȚĂRNĂ, Ruslan (Universitatea Tehnică a Moldovei, 2022)
    In this study it is researched the valorisation of brewery waste yeast. Yeast is a natural food supplement, rich in protein, amino acids, water-soluble vitamins (thiamine, riboflavin, niacin, folic acid, vitamin B12 and ...
  • The use of polydisperse chitosan as a stimulating food additive for bees 
    CATARAGA, Ivan; COȘELEVA, Olga; EREMIA, Nicolaie; POGREBNOI, Serghei; SUCMAN, Natalia; MACAEV, Fliur (Universitatea Tehnică a Moldovei, 2022)
    The research aim was to determine the influence of the use of chitosan in stimulant food on immunity and winter resistance, early development, and productivity of bee colonies. The investigations were carried out on the ...
  • The use of beetroot and spinach food powders to obtain bread with multicolored core 
    STAVILA, Cristian; RUMEUS, Iurie (Universitatea Tehnică a Moldovei, 2022)
    In this paper, the effect of the addition of beetroot and spinach powders in the dough preparation process on the sensory and physico-chemical properties of the bread core was studied. Thus, six samples of bread were ...
  • The mathematical model of mass and heat transfer for microwave installations 
    IVANOV, Leonid; VISANU, Vitali; TISLINSCAIA, Natalia; BALAN, Mihail; MELENCIUC, Mihail (Universitatea Tehnică a Moldovei, 2022)
    Of increased interest is the research of mass and heat transfer in the drying of vegetable products with the application of microwaves. In the case of dehydration in microwave installations in order to obtain a high yield, ...
  • Technology of stabilization of active feed yeast 
    IEGOROV, Bogdan; MAKARYNSKA, Alla; KANANYKHINA, Olena; TURPUROVA, Tetiana (Universitatea Tehnică a Moldovei, 2022)
    The purpose of our work was to investigate how temperature affects the activity of fodder yeast during granulation of loose compound feed. The paper used standard methods of microbiological and physical research in accordance ...
  • Systemic approach and holistic thinking in the field of food product engineering 
    TATAROV, Pavel (Universitatea Tehnică a Moldovei, 2022)
    The traditional investigation methodology did not allow solving many complex problems in the field of engineering, biotechnology, economic problems. The system concept allowed to formulate and solve problems at another ...
  • Synthesis, characterization and testing of a new material obtained on the basis of natural clay intercalated with silver ions 
    MIRILA, Diana-Carmen; RADUCANU, Dumitra; ROȘU, Ana-Maria; GEORGESCU, Ana-Maria; NISTOR, Denisa-Ileana (Universitatea Tehnică a Moldovei, 2022)
    A facile, ecofriendly, and cost-effective method was developed to prepare a microporous material based on natural chemically modified bentonite with silver ions (BN-Ag0). This material presents a good catalytic activity ...
  • Resistance moisture diffusion decrease in the capillaries of the bodies by increasing their pressure 
    GAPONYUK, Igor (Universitatea Tehnică a Moldovei, 2022)
    A method of reducing moisture diffusion resistance by changing the pressure in grain capillaries has been established. Our experimental studies on a bench installation at variable values of the energy of the flow of working ...
  • Quality indices of vegetable sponge-type confectionery products, obtained from aquafaba 
    MAZUR, Mihail; CELAC, Valentin; GHENDOV-MOSANU, Aliona (Universitatea Tehnică a Moldovei, 2022)
    The aim of this study was to develop the technology for manufacturing vegetable sponge cake based on chickpea boiling water, used as a foaming agent. For this research, 3 domestic chickpea varieties Ovidel, BotnașiIchel ...
  • Pumpkin seed paste 
    ANTIPINA, Elena; OZOLINA, Sofia (Universitatea Tehnică a Moldovei, 2022)
    The assortment of pastas made of nuts and seeds is wide nowadays, the demand for these products is only growing. Moreover, these products are in demand among vegans, as well as those who, for health reasons, follow a ...
  • Practical applications of heat pumps in food industry 
    GÎDEI, Igor; CARTOFEANU, Vasile; IVANOV, Leonid (Universitatea Tehnică a Moldovei, 2022)
    Heat pumps have become increasingly important in the world as a technology to improve energy efficiency and reduce CO2 emissions. In particular, industrial heat pumps (IHP) offer various opportunities for all types of ...
  • Intensification of grain cleaning by increasing the coefficient of external friction 
    GAPONYUK, Igor (Universitatea Tehnică a Moldovei, 2022)
    The performance of the sieve separator is most significantly affected by the flowability of grain mixtures, and the flowability of the latter by the coefficient of external friction, which in turn is directly related to ...
  • Impact of drying procces on peach quality 
    DESEATNICOVA, Olga; COVALIOV, Eugenia; SUHODOL, Natalia; VISANU, Vitali; TISLINSCAIA, Natalia (Universitatea Tehnică a Moldovei, 2022)
    The effect of drying process on the final quality of peach depends on drying type, temperature, airflow speed, etc. In this study, convective drying with four different temperature regimes (50, 60, 70 and 80 °C) was applied ...
  • Heat and mass exchange of phase environments in the thickness of the layes grain of the dryer 
    GAPONYUK, Igor (Universitatea Tehnică a Moldovei, 2022)
    In the well-known technologies of domestic and foreign dryers, the influence of the actual pressure of the gas medium in the grain layer is either ignored or partially taken into account. Inaccuracies are attributed to ...
  • Evaluation of antioxidant activity in vitro of donuts enriched with berry powder 
    POPOVICI, Violina; STURZA, Rodica; GHENDOV-MOSANU, Aliona (Universitatea Tehnică a Moldovei, 2022)
    Nowadays fast food and products that require a short preparation time are more preferred. So the use of products with high nutritional value is becoming more and more important [1]. Thus, it was proposed to replace wheat ...
  • Electrical aspects at the electroactivation of dispersed media 
    PALADII, Irina; VRABIE, Elvira; BOLOGA, Mircea; STEPURINA, Tatiana; POLICARPOV, Albert (Universitatea Tehnică a Moldovei, 2022)
    Electroactivation as a sustainable method for processing dispersed media, in particular, by-products such as whey and other food residues, for example, the recovery of whey proteins, is an alternative which can be a ...
  • Driving potential of gases in the grains layer 
    GAPONYUK, Igor (Universitatea Tehnică a Moldovei, 2022)
    In the calculations of heat and mass transfer of phase media should take into account the aerodynamic resistance of the grain layer. For production parameters of grain drying in mine direct-flow dryers, temperature is a ...
  • Device for uniform air distribution in a tunnel dryer 
    BALAN, Mihail; ȚISLINSCAIA, Natalia; VIȘANU, Vitali; MELENCIUC, Mihail; POPESCU, Victor (Universitatea Tehnică a Moldovei, 2022)
    For this purpose, a device was developed in 3D that ensures the uniform distribution of the thermal agent over the entire geometric volume of the tunnel. The disadvantages of the existing technical solutions consist in the ...
  • Destruction of the surface of pepper seeds using the cavitation method 
    BOLOGA, Mircea; KUBRITSKAYA, Tatiana; SHEMYAKOVA, Tatiana (Universitatea Tehnică a Moldovei, 2022)
    The need for these studies is due to the fact that pepper seeds containing steroid glycosides of furostan series exhibit biological activity. Derivatives of furostanol saponins and polyphenols are the active components ...
  • Dehydration process of tomato fruit by forced convection at the tunnel-type installation 
    BOTA, Maria; VISANU, Vitali; TISLINSCAIA, Natalia; BALAN, Mihail; MELENCIUC, Mihail (Universitatea Tehnică a Moldovei, 2022)
    Following the dehydration of the tomatoes according to the organoleptic analysis carried out at the IM department, the sample was presented that obtained the maximum score (very good) with parameters: applied temperature ...

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