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Browsing Conferinţa "Modern technologies, in the food industry" – 2012 by Title

Browsing Conferinţa "Modern technologies, in the food industry" – 2012 by Title

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  • Analysis of public transport in Chisinau 
    OSIPOV, Diana; MAMALIGA, Vasile (Tehnica UTM, 2012)
    At the present stage of urban development, one of the main tasks is to create a safe system of public transport, one that is affordable, economical, reliable and environmentally friendly. The important role of passengers ...
  • The analyze of mineral composition in the grapes and wines 
    BALANUŢĂ, Anatol; COHANOVSCAIA, Stella (Tehnica UTM, 2012)
    The investigations on the mineral composition of the complex-resistant varieties of grape varieties for example: White OF Suruceni, White of Onitskansky , Prime of Magaraci, Bianca and as a control Aligote, which is of ...
  • Antioxidant activity of sweet products with anthocyanins extracts use as a natural food colorant 
    VIZIREANU, Camelia; STURZA, Andrei; MOTRUC, Natalia; CIOBANU, Corina (Tehnica UTM, 2012)
    Consumers are increasingly avoiding foods containing synthetic colourants, which lead food industries to replace them by natural pigments, such as carotenoids, betalains, anthocyanins and carminic acid. The objective of ...
  • The antioxidant properties dynamic of aged red wines 
    MUSTEAŢĂ, Grigore; GHERCIU-MUSTEAŢĂ, Lidia; POPOV, Vasilina; URSU, Sorina (Tehnica UTM, 2012)
    This article presents the results of experiments that established the influence of the storage method of Cabernet Sauvignon and Merlot red wines on the phenolic complex and chromatic indices. The wines were kept in the ...
  • Apication of resonace effects in food industry 
    MELENCIUC, Mihai; STOICEV, Petru; LUPAŞCO, Andrei (Tehnica UTM, 2012)
    There is a lot of time since the resonance effect is utilized in different domains of heavy and light industries. The utilization of this phenomenon showed its benefits, but not the whole potential of this method was ...
  • Areas of processing sugar corn hybrids of foreign and moldovan selection 
    LINDA, Liudmila; CARAGIA, Vavil; SARANDI, Tatiana; VICEROVA, Larisa; BOTNARI, Olga; CHICHINA, Maria (Tehnica UTM, 2012)
    Corn (Zea mays L.) is a multi-purpose high-output cereal. Sugar corn beans are used in making preserves when immature, before sugar isconverted into starch. Thirteen hybrids of sugar corn, that are cultivated in Moldova, ...
  • Aromatic compounds of wine obtained from the new variety of domestic selection Viorica 
    RUSU, Emil; OBADĂ, Leonora; DUMANOV, Veronica; CIBUC, Mariana (Tehnica UTM, 2012)
    The aromatic compounds of the wine obtained from the new variety of domestic selection Viorica have been subjected to researches. The analysis was carried out on gas chromatograph with mass spectrometer Clarus 600 T. ...
  • Aromatic potential as an alternative method for characterization of yeast strains 
    TARAN, N.; SOLDATENCO, O.; ŞOVA, A.; ŢÎRA, V.; LUCA, V. (Tehnica UTM, 2012)
    În ultimul timp, consumatorii consideră că aromă şi gustul vinului sunt principalele caracteristici care determină calitatea şi valoarea produsului. Aroma vinului este un amestec unic de compuşi volatili provenit din ...
  • ATP – agreement. Refrigeration and foodstuffs – energy consumption 
    SCHREMPF, Bernhard (Tehnica UTM, 2012)
    ATP is the multi- lateral agreement between Signatory Countries (Contracting Parties) for overland cross border carriage of perishable foodstuffs. It ensures that vehicles used for this carriage meet agreed international ...
  • Autentification of geografical origin of wines by Inductively Coupled Plasma Atomic Emission Spectroscopy (ICP-AES) 
    STURZA, Rodica; BÎLICI, Constantin; PRIDA, Ion (Tehnica UTM, 2012)
    This paper presents the results of tests carried out in order to validate trace elements analysis of wines by ICP-AES. Studies were carried out by atomic emission spectrometry with inductively bound argon plasma at ...
  • Autochthonous symbiotic cultures for goat's milk yogurt obtaining 
    NICOLAESCU, M-M.; BUREŢ, E.; COEV, G. (Tehnica UTM, 2012)
    În ultimii ani în Republica Moldova tot mai mulţi fermieri se preocupă cu creşterea caprelor. Avîndu-se în vedere valoarea biologică şi nutritivă înaltă a laptelui de capră, în Laboratorul de Biotehnologii alimentare IŞPHTA ...
  • Background of vibration exposure influence on the extraction process in the system of “solid – liquid” 
    POPERECHNYJ, Anatolii; BOROVKOV, Serghei; DIDENKO, Mihail (Tehnica UTM, 2012)
    The article is dedicated to theoretical justification and experimental studies intensification of the extraction process of vegetable raw materials using vibration exposure.
  • Bacterial and yeast strain selection for treatment of goose down washing wastewater 
    SLAVOV, Aleksander; DENKOVA, Zapryana; HADJIKINOVA, Mima; MIHALKOV, Nikolai (Tehnica UTM, 2012)
    15 strains bacteria and 3 strains yeasts are investigated for their ability to treat goose down washing wastewater. Bacterial strains 2, 3.1LBG, 3.2 LBG, 3.3LBG, 3.4LBG, 3.1.MRS, 3.2MRS, 3.3MRS, 3.5MRS, 3.7MRS, 4, 5, 7, ...
  • Biologically active substances in red wines moldovan 
    SKORBANOV, Elena; TARAN, Nicolai; CERNEI, Mariana; TAMPEI, Olga; RINDA, Parascovia; DEGTEARI, Natalia (Tehnica UTM, 2012)
    In red wines from grapes grown in Moldova, polyphenols, which have a pronounced antioxidant activity are represented mainly monomeric anthocyanins and their derivatives (cianidina, delphinidin, peonidina, petunidina), ...
  • Branding moldavian wines 
    BUGAIAN, Larisa; LAZAR, Diana; GHETIU, Sergiu (Tehnica UTM, 2012)
    The concept of Wine Brand Image is the national wine entity’s meaning, or, in other words, “what the national wine entity stands for” in the mind of consumers. According to the brand image model, brand image might be ...
  • The calculation of the temperature distribution in product for thermal processing using the traveling waves of microwave field 
    IVANOV, Leonid; BERNIC, Mircea; CIOBANU, Eugeniu (Tehnica UTM, 2012)
    The paper describes the equation of heat and mass transfer during wet products dehydration process, using SHF field moving with equal speed through a rectangular waveguide.
  • Cavitation technologies for the food industry 
    DUMITRAŞ, Petru; BOLOGA, Mircea; CUCIUC, Tudor; SHEMYAKOVA, Tatiana (Tehnica UTM, 2012)
    The results are presented of the research, development and implementation of cavitation technologies and equipment for their application in the food industry. The action of the ultrasonic, hydrodynamic and/or bifrequency ...
  • Characteristics of the process of frying in oil bath 
    IVANOVA, S.; MILKOVA-TOMOVA, I.; KRASTEV, L. (Tehnica UTM, 2012)
    The technology of frying is one of the most - important and popular methods of cooking food, widely used in restaurants, companies engaged in catering and in many other food industries. The main principles of deep frying ...
  • Characterization of pumpkin seeds oil extracted with supercritical CO2 
    MIGALATIEV, Olga; CARAGIA, Vavil; BOTNARI, Olga; JENAC, Ana; SOBOLEVA, Inessa (Tehnica UTM, 2012)
    Considering that the supercritical CO2 extraction is a new alternative technology which has many advantages, it was studied the CO2 extraction of Cucurbita pepo seeds. The analyzed pumpkin seeds had high lipids content - ...
  • Characterization of walnut oil extracted by supercritical CO2 
    JENAC, A.; CARAGIA, V.; MIGALATIEV, O.; SOBOLEVA, I. (Tehnica UTM, 2012)
    Walnut (Juglans regia L.) oil was extracted with compressed carbon dioxide (CO2) at the temperature 35 °C and the pressure 40MPa, for 30 min. It was studied the chemical composition of extracted oil: fatty acid profile, ...

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