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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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  • Electrophysical whey processing 
    BOLOGA, Mircea; VRABIE, Elvira (Tehnica UTM, 2012)
    Electrophysical technology is the most effective method for processing secondary milk products with a subsequent recovery of a protein-mineral concentrate and simultaneous isomerisation of lactose into lactulose. The need ...
  • 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 ...
  • Expediency of using the worked out agent of the drying 
    GAPONYUK, I.; BULYANDRA, A. (Tehnica UTM, 2012)
    Двухшахтные сушилки типа ДСП-32 есть наиболее распространенные в Украине. Фактическая энергоемкость сушки зерна в таких сушилках в два раза превышает расчетную потребность на фазовые превращения влаги в зерне. Наибольшие ...
  • Performant pneumatic press 
    GANEA, Grigore; BROŞOVAN, Roman (Tehnica UTM, 2012)
    In the paper work above we analyzed the constructive, technological and economic disadvantages of grape destemmers that at the moment are used at the grapes primary processing factories. Also here we mentioned the improvement ...
  • 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 ...
  • Studying of the compression resistance of the corrugated paperboard package 
    GOSPODINOV, Delyan; HADJIISKI, Vilhelm; STEFANOV, Stefan (Tehnica UTM, 2012)
    The corrugated paperboard is the most used material for producing of a large variety of packages for almost every industry. The reason lies mainly in its low price, lightness and its potential for recycling. Despite of ...
  • Finite element mathematical model for complex structure fruits on an example of mulberry fruit 
    KULEVA, Lilliana; LUPAŞCO, Andrei; STOICEV, Petru; KULEV, Mihail (Tehnica UTM, 2012)
    The finite element mathematical model, developed by the authors for complex structure fruits on an example of the mulberry fruit (as a set of fruitlets), which can adequately simulate on the one hand, the complex structure ...
  • 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. ...
  • 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 ...
  • About the usage of helio-systems in heat supply systems on food manufacturing facilities 
    KARNAUK, Victoria (Tehnica UTM, 2012)
    The article considers the possibility of introduction of helio-installations into the hot water supply system for primary heating of the product water. The calculation and selection of the SC (solar collectors), which are ...
  • 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.
  • Heat exchange in a thin channel 
    IVANOV, Leonid; PISARENCO, Valentin; CARTOFEANU, Vasile; PISARENCO, Maxim (Tehnica UTM, 2012)
    În lucrare este propusă metoda de calcul al procesului de transfer de căldura ce are loc în spaţiul dintre condensator şi peretele dulapului frigiderului casnic.
  • 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, ...
  • 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 ...
  • Resonance technologies not just destroy but creates to (bibliographic study) 
    MELENCIUC, Mihai; STOICEV, Petru; LUPAŞCO, Andrei; TOPALĂ, Pavel (Tehnica UTM, 2012)
    A profound study is presented, that concerns the perspective of elaboration and utilization of resonance technologies in nature and technique and shows that the resonance effects are at the base of the acts that have place ...
  • 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 ...
  • 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 ...
  • 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.
  • Effect of egg yolk powder addition on rheological parameters of wheat flour dough and bread quality 
    CODINĂ, Georgiana Gabriela; MIRONEASA, Silvia; MIRONEASA, Costel (Tehnica UTM, 2012)
    The addition of 0.1 to 0.5% of egg yolk powder (EYP) in wheat flour (WF) on dough rheological parameters and bread quality were studied. The Alveograph parameters, like extensibility (L) and deformation energy (W) increased ...
  • An experimental study regarding the influence of the relationship between recipe ingredients on thermal stability of fruit fillings 
    CROPOTOVA, Janna; POPEL, Svetlana; PARSHACOVA, Lidia; CONDRASHOVA, Iulia (Tehnica UTM, 2012)
    Our research was designed in aim to elaborate a thermo-stable fruit filling for bakery products. In order to test the heat-stability of prepared fruit fillings with a minimal number of experiments while reducing time, ...

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