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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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  • The influence of the structural properties of cellulose filtering composites on the contaminants retention in alimentary liquids 
    NECHITA, Petronela; STANCIU, Constantin; FLOREA, Traian; CÂRÂC, Geta (Tehnica UTM, 2012)
    Cellulose filtering composites are as three-dimensional network defined by mechanical and structural properties enabling their runnability in the filtration process of the alimentary liquids. The functional characteristics ...
  • The infrared Analyzer MA35 Sartorius application for moisture determination in dried apples and carrots 
    ŞLEAGUN, Galina; POPA, Maria (Tehnica UTM, 2012)
    A comparison of the moisture content measurement results in dried apples with moisture from 2.5% to 28% (wet base) and dried carrots with moisture from 4% to 15% (wet base) obtained by infrared drying rapid method and ...
  • Intensification of surfactants’ synthesis on fried oil and glycerol containing medium 
    SOFILKANYCH, A.P.; KONON, A.D.; GRYTSENKO, N.A. (Tehnica UTM, 2012)
    The possibility of waste use for biosurfactant production was determined. Presence of fumarate and citrate intensified biosurfactant synthesis by 2.5-fold. It was shown that C4-dicarboxylic acids enhanced activity of ...
  • Internal heat source pulsed supply for oil crops drying 
    BERNIC, Mircea; LUPAŞCO, Andrei; ŞAPOVALENCO, Oleg; BULEANDRA, Alexei; CIOBANU, Eugeniu (Tehnica UTM, 2012)
    The paper considers the possibility of vegetable oil crops’ drying with the use of internal heat source in a pulsed mode. There was obtained the mathematical dependence of the duration of heating and duration of relaxation ...
  • Investigation of the extraction process of hyaluronic acid from natural sources 
    ZADOROJNÂI, Larisa; ZADOROJNÂI, Alexandru (Tehnica UTM, 2012)
    Properties and methods for obtaining hyaluronic acid and its derivatives from raw material of animal origin are reviewed. The importance and practical application of hyaluronic acid in various fields are discussed.
  • Investigation of working environment parameters in meat processing 
    TANEVA, Donka; PROKOPOV, Tsvetko; BALEV, Desislav; HADJIKINOVA, Mima; STOEV, Dimitar (Tehnica UTM, 2012)
    The main working environment parameters such as microclimate, noise and light in meat processing pilot plant were investigated in this study. The pilot plant working conditions were identical like in most of small and ...
  • Investigation on the influence of the temperature on the resistance of pet-bottles to pressure 
    ANGELOV, Kalojan; MIHAYLOV, Ivan (Tehnica UTM, 2012)
    The storage and transportation of filled PET-bottles in packing (pallets) is an important stage in brewing. There are a variety of PET-bottles regarding to their capacity and design. In this article it is performed an ...
  • Isoflavones distribution in the process of soy protein recovery 
    NOSENKO, Tamara T.; MANK, Valeriy V.; MAKSIMOVA, Olena S. (Tehnica UTM, 2012)
    Soy bean contain soy isoflavones which have an effect on different metabolic disorders in human. In this study we have analysed distribution of soy isoflavone between different product under recovery of soy protein. Using ...
  • Kinetics of low temperature beet pulp drying 
    IVASHENKO, N.; BULYANDRA, A.; BERNIC, M. (Tehnica UTM, 2012)
    Drying of sugar beet pulp is a nonstationary mass transfer process, the rate of which varies throughout the process. When studying the material were constructed the curves of the moisture content depending on drying time, ...
  • Lipid composition of flax seed oil 
    TENEVA, Olga; ZLATANOV, Magdalen; ANTOVA, Ginka; ANGELOVA – ROMOVA, Maria; MARCHEVA, Marina (Tehnica UTM, 2012)
    The composition of seven varieties of flax seeds was investigated. 34.2 - 44.4% wt vegetable oil in the seeds was found to be. Fatty acids composition of the triacylglycerols was determined by capillary gas chromatography. ...
  • Liquid materials drying in the dryer of pseodoliquified layer with an inert carrier 
    POPERECHNYJ, Anatolii; KORNIJCHUK, Vladimir; KALARASH, Aleksandra (Tehnica UTM, 2012)
    In this paper is justified the choice of pseodoliquified layer apparatus for drying liquid foods, the results of experimental studies of the kinetics of convective drying of milk protein concentrate are presented.
  • Maximizing the health benefits of functional foods through microencapsulation techniques 
    DIMA, Cristian; GÎTIN, Liliana; ALEXE, Petru; DIMA, Stefan (Tehnica UTM, 2012)
    Functional foods offer physiological health benefits and disease prevention over and above their nutritional contribution. Adding bioactive ingredients to functional foods presents many challenges, particularly with respect ...
  • Mechanical effects of power ultrasounds in food processing – a review 
    LUNGU, Cornelia; PRICOP, Eugenia (Tehnica UTM, 2012)
    The application of ultrasound in the food industry has been extensively research and developed in different important areas, such as determination of food proprieties, plant, sanitation and food processing. In the food ...
  • Method of determining of dissipation energy during the movement of bingham fluid 
    BILETSKY, E.; SEMENIUK, D. (Tehnica UTM, 2012)
    This article discusses methods of determining the energy dissipation in the flow of Bingham fluids in channels of different shapes.
  • Methods of bleaching walnut Juglans Regia L 
    MACARI, A.; CIUMAC, J.; REŞITCA, V. (Tehnica UTM, 2012)
    Experimental studies were conducted to test methods for bleaching nuts in shell. As bleaching agents used were sodium hypochlorite and sodium bicarbonate, hydrogen peroxide and sodium hipochlorit, hydrogen peroxide. It was ...
  • Microbial contamination of Junglans Regia L. Walnuts stored in Moldova 
    SANDULACHI, Elisaveta; GURJUI, Ana; SILIVESTRU, Eugenia (Tehnica UTM, 2012)
    This paper includes an analysis of microbial contamination of Juglans regia L walnuts based on a bibliographic study of estimates made in the last 10 years by research workers from different countries. Existing studies ...
  • Modeling of deep-frying culinary products 
    POTAPOV, V.; PETRENKO, E.; SHEVCHENKO, S. (Tehnica UTM, 2012)
    The article presents an approximate physical-mathematical model that describes the process of frying deep-fried food products, and makes it possible to determine the duration of the frying process by temperature in the ...
  • Modeling of mixing bread dough process using computational techniques 
    LUCHIAN, Mihaela; STEFANOV, Stefan; LITOVCHENKO, Igor; MICHAILOV, Ivan; HADGIJSKI, Wilhelm (Tehnica UTM, 2012)
    Mixing theory is important for its relevance in understanding some of the most fundamental problems involving bread dough flows, and for its practical impact in connection with bakery industry and other food industries. ...
  • Modern experience of the use of iodinated salt in the production of canned vegetables 
    POPEL, Svetlana; DRAGANOVA, Elena; CONDRASHOVA, Iulia (Tehnica UTM, 2012)
    In this work the results of researches on the utilization of the iodated salt at the production in industrial conditions of the tinned food „Red natural beans”, „Whine natural beans”, „Canned green peas”, „Canned sweet ...
  • Modern methods for identification of counterfeit food products 
    IORGA, Eugen; SOBOLEVA, Inessa; ACHIMOVA, Tatiana; RABOTNICOVA, Ludmila; GOLUBI, Roman (Tehnica UTM, 2012)
    There are presented the commonly encountered concepts and forms of food tampering. The study of quality indices for wide range of foods, including apple and grape juices, vegetable and dairy fat, was performed. The expertise ...

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