IRTUM – Institutional Repository of the Technical University of Moldova

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

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

Sort by: Order: Results:

  • Technological appreciacion of yeast strains from the wine center "Cricova" 
    TARAN, N.; SOLDATENCO, O.; ŞOVA, A.; ŢÎRA, V.; LUCA, V. (Tehnica UTM, 2012)
    Pentru producerea vinurilor albe seci este necesară selecţia de suşe de levuri capabile să fermenteze în condiţii specifice: la temperaturi joase; în timp scurt; cu capacitatea de a flocula precipitatul, ceea ce nu necesită ...
  • Technology for producing vegetable oil for preventive 
    ROMANOVSKA, Tetyana; NIKOLAENKO, Olga (Tehnica UTM, 2012)
    The technology of obtaining vegetable oil for preventive was research. It is established that the higher pulp temperature and below it is moisture content, the higher content of biologically active substances in vegetable oil.
  • Technology of semi-finished products on the base of quince for whipped sweet dishes 
    VASILYEVA, Elena; GLADKAYA, Alla (Tehnica UTM, 2012)
    Expediency of using fruit of quince in the technology of semi-finished products for sweet whipped dishes with foam structure of high nutritional value was proved in materials of the article. Regularities of the process ...
  • Technology performance management to separations wet grain-mixs 
    GAPONYUK, I.; SHAPOVALENKO, O. (Tehnica UTM, 2012)
    Урожай зерна необходимо очистить и высушить до базисных норм для удовле-творения зерноперерабатывающих технологий, экспортных требований и долговременного хранения. Производительность сепараторов находится в обратной ...
  • Technology regymes of distillation plants as process coriander 
    TASHEVA, Stanislava (Tehnica UTM, 2012)
    A comparative analysis of the regime parameters used in distilleries processing coriander in Russia and Bulgaria. Calculated specific consumption of steam and cooling water relative to feedstock for periodic equipment ...
  • Temperature effect on antioxidant activity of goji fruits 
    DAMIAN, Cristina; LEAHU, Ana; AVRAMIUC, Marcel; OROIAN, Mircea-Adrian (Tehnica UTM, 2012)
    The antioxidant components of goji fruit stored at 0.5, 10 and 200C for 4 days were studied. Overall fruit quality declined more rapidly at 200C. Weight loss of fruit was negligible for 2 days at all temperatures, it ...
  • Use of chitosan in the composition of paper packaging 
    LASHEVA, Veska; КAMBUROV, Mihail; BENCHEVA, Sijka (Tehnica UTM, 2012)
    Demand of renewable natural and biodegradable polymers, which can improve the properties of paper and facilitate recycling, is connected with chitosan. Use of chitosan in production of paper is possible because of its ...
  • Use of grape of vitis labrusca variaty in the Republic of Moldova 
    IORGA, Eugen; GOLUBI, Roman; ACHIMOVA, Tatiana; FIODOROV, Stanislav; NOJAC, Elena; VLĂDICESCU, Mihai (Tehnica UTM, 2012)
    Actual situation with grape of Vitis Labrusca varieties, as well as opportunities of their use are described. Results of investigations of the dynamic process of accumulation of the main nutritive substances in grape of ...
  • Using non gas analyzer method about diagnosing of leakage of the refrigerating agent from refrigerating system of the household refrigerator «NОRD» - dh -239 
    GORIN, Alexander; DEMIN, Michael (Tehnica UTM, 2012)
    In this work it is demonstrated the theoretical bases and results of experiments regarding distribution of temperature on a surface of the evaporator and in volume of the freezing chamber of the household DH-239 refrigerator ...
  • Valorisation of local red varieties in diversifying wine assortment 
    OBADĂ, Leonora; MÎNDRU, Anatol; RUSU, Emil; GOLENCO, Lidia; CIBUC, Mariana; COVALCIUC, Olga (Tehnica UTM, 2012)
    The present range of moldovian black grain grape varieties is composed mostly of french classics, as well as clones of these varieties. On global wine market several countries with great diligence promote wines from local ...
  • Сomparative evaluation of vacuum and air oven moisture content determination methods for some varieties of dried fruits and vegetables 
    ŞLEAGUN, Galina; POPA, Maria (Tehnica UTM, 2012)
    Drying methods are the most widely used techniques. Drying techniques with convective heating principle comprise ordinary oven drying and vacuum oven drying. It is important to be aware that drying techniques do not ...

Search DSpace


Browse

My Account