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

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

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  • 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 ...
  • 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.
  • Modern study of behavior sucrose 
    ZGHEREA, Gheorghe; STOIAN, Cristina; PERETZ, Sandu (Tehnica UTM, 2012)
    The disaccharides called sucrose not hydrolyze in aqueous solution; the reaction is known as sucrose inversion, is catalyzed by mineral acids, and can be studied by the polarimetric method. Treaties chemical kinetics fit ...
  • Increasing of eco-efficiency in food industry by processes reengineering 
    HADZHIEV, Bozhidar; PROKOPOV, Tsvetko; PASHEVA, Anna (Tehnica UTM, 2012)
    Contemporary, dynamic and global world created a series of modern challenges for economics and management of the food industry enterprises. The relationship between aspiration for bigger and faster profits, values of the ...
  • 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 ...
  • Promoting moldavian wines on international markets and development of a national brand 
    LUCA, Daniela; CRUCERESCU, Cornelia (Tehnica UTM, 2012)
    Moldovan wine industry has a long history, however it is currently in a very difficult position. In order to comply with the international standards several steps must be undertaken, starting from manufacturing process ...
  • Perspectives of innovation development of Ukraine 
    LEVCHUK, Nataliya (Tehnica UTM, 2012)
    An analytical review of the development of innovative production of fat-containing products in Ukraine was research.
  • 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 ...
  • Protection's technology of contamination of river's waters with animal blood 
    VLADIMIROV, Lyubomir (Tehnica UTM, 2012)
    This paper presents a technology for utilization of animal blood, which is waste product in slaughter industry. By this technology blood-and-milk fodder concentrate with high protein amino acid content is obtained. The ...
  • Risk assessment of dust contamination of air 
    VLADIMIROV, Lyubomir (Tehnica UTM, 2012)
    Dust contamination is a risk factor for the population of the town of Ruse. It is very strongly expressed during the heating period. The paper presents the results from long-lasting investigations of dust content in the ...
  • Effect of temperature on functional properties of starch separated from soriz (sorghum oryzoidum) 
    BULGARU, Viorica; COŞCIUG, Lidia; DUPOUY, Eleonora; SIMINIUC, Rodica (Tehnica UTM, 2012)
    Starch is a functional ingredient used to prepare a wide variety of food products. Sorghum Oryzoidum or soryz is a cereals raw material with a high potential of the recovery as a source of starch. In this way, of interest ...
  • Implementation of quality management systems in modern university relations – business 
    CHIRSANOVA, Aurica; REŞITCA, Vladislav; BOIŞTEAN, Alina (Tehnica UTM, 2012)
    This paper addresses compelling issues in promoting labor market of graduates of higher education institutions. In this respect some of the main factors that influence negatively future employment specialists at the workplace ...
  • Sonic technology for obtaining drinking water 
    CIRNU, Carmen-Liliana; BALAN, George (Tehnica UTM, 2012)
    The paper presents the results of experimental research at the Water Plant in Braila. The purpose was to achieve the practical installation for the sonic treatment of raw water in the continuous operating mode in industrial ...
  • Study the influence of dry gluten upon the quality of barley flour bread 
    CHOCHKOV, Rosen; KARADZHOV, Grozdan (Tehnica UTM, 2012)
    The effect of dry gluten on quality of bread with barley flour was studied. All samples with dry gluten have a high ratio H/ D compared to that of the control bread. With increasing of dry gluten quantity the both volume ...
  • Possibility of using mixtures of salt and sunflower sprouts in culinary 
    CHIRSANOVA, Aurica; BOIŞTEAN, Alina (Tehnica UTM, 2012)
    In our market today there is a wide range of different spices for different food groups. Salt is most frequently used to form the final taste of the dishes in cooking. The use of this ingredient in the mix with germs of ...
  • 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 ...
  • Influence of mixers parameters on dough kneading process 
    BERNIC, Mircea; BANTEA-ZAGAREANU, Valentina; MARUSIC, Constantin; CIOBANU, Eugeniu; BĂLAN, Iurie (Tehnica UTM, 2012)
    In this paper we studied the main factors influencing the quality of dough and kneading process. Particular attention is given to the variation of dough resistance opposite working body during the kneading process. As a ...
  • 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 ...
  • The study of the premix dosing in the fortification process of wheat flour 
    BĂLAN, Iurie; BERNIC, Mircea; ŞAPOVALENCO, Oleg; CIOBANU, Eugeniu; GUŢU, Marin (Tehnica UTM, 2012)
    In the present paper is examined the premix dosing in the process of wheat flour fortification, specially is looking for productivity of the volumetric dozer, the dosage error and factors of influence on dosing operation.
  • Optimization of grain drying processes under reduce energy consumption 
    DODON, Adelina; LUPAŞCO, Andrei; ŢISLINSCHII, Natalia; ROTARI, Elena (Tehnica UTM, 2012)
    Drying of heterogeneous systems, one of which also includes sorize groats, is a complex process that has not yet been fully explored because of the essential problems that arise in research of various parameters influencing ...

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