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Browsing Conferinţa "Modern technologies, in the food industry" – 2016 by Title

Browsing Conferinţa "Modern technologies, in the food industry" – 2016 by Title

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  • Quality rating different kinds of cookies by sensory analysis 
    BUCULEI, A.; CONSTANTINESCU (POP), C. G. (Tehnica UTM, 2016)
    Sensory qualities of foods are based on the sensory link between food and human body, formed by a system of informational connection which is being made by means of senses the people are endowed with, depending on their ...
  • Raw-dried salami: influence of initial composition for acceleration of drying 
    MACARI, A.; ILI, V.; BAERLE, A.; MARDAR, M. (Tehnica UTM, 2016)
    Mathematical Modeling was applied for study of raw-dried salami production process and quality. The influence of entrance factors as meat/lard ratio (X1), dextrose (X2) and dietary fiber (X3) was studied. Dynamics of such ...
  • Research regarding the influence of drying technological parameters on the quality of wheat seeds 
    ARSENOAIA, V.-N.; CÂRLESCU, P.; ȚENU, I.; ROȘCA, R. (Tehnica UTM, 2016)
    The drying process for wheat seeds ensures optimal conditions for storage and stops microbiological processes. However, the drying technological parameters must be chosen so that the protein and gluten content of wheat ...
  • Researches on physicochemical characteristics in raw cow milk 
    ROPCIUC, S.; LEAHU, A.; CRETESCU, I. (Tehnica UTM, 2016)
    Milk is the nutritional fluid secreted by the mammary gland. The cow's milk contains significant amounts of carbohydrate (approx. 4.6%), fat approx. 4.3%) and protein (approx. 3.3%) and also represents an important source ...
  • The simulation of malt drying operation in a multifunctional cassette 
    Cârlescu, P. M.; Dobre, V.; Țenu, I.; Roşca, R. (Tehnica UTM, 2016)
    Obținerea unui gradient de temperatură și umiditate cât mai uniform în timpul uscării este importantă în obținerea unui malț de calitate superioară. În acest sens a fost proiectată o casetă multifuncțională de obținere a ...
  • Some european considerations on the food industry modernity 
    MNERIE, D.; SLAVICI, T.; SILAȘI, G.; NAGY, V.; MNERIE, G. V. (Tehnica UTM, 2016)
    Modernizarea actuală a industriei alimentare trebuie bazată pe un complex de investigații efectuate, atât sub aspect tehnologic, cât și ținând cont de fenomenele sociale, politice, economice, care se petrec în prezent pe ...
  • Standardization activity in winegrowing and winemaking field in Republic of Moldova 
    Taran, N.; Antohi, M.; Ponomariova, I.; Tcaciuc, L.; Chiriac, A.; Roşca, T.; Diacov, T.; Cogilniceanu, T. (Tehnica UTM, 2016)
    Categories of normative documents elaborated for the development of the Law of Grape and Wine (57-XVI from 10.03.2006) of Republic of Moldova which regulates the activity of standardization of viniculture and winemaking ...
  • Studiul elaborării tehnologiei de producere a vinurilor din soiuri apirene 
    SAVIN, G.; ARHIP, V.; SCLIFOS, A.; NETREBA, N.; POSTORONCĂ, M. (Tehnica UTM, 2016)
    În şirul de soiuri de struguri de masă deosebit de valoroase sînt soiurile de struguri apirene. Apirenitatea strugurilor poate fi un bun punct de plecare în folosirea noilor procedee tehnologice la obţinerea produselor ...
  • Study on influence of baking parameters on bread quality 
    CONSTANTINESCU (POP), C. G. (Tehnica UTM, 2016)
    For thousands of years the baking process has remained almost unchanged. But, along with the industrial revolution of the 20th century and appearance of big bakeries, the baking process began to change. In the present ...
  • Study on relationships between metal ions migrated from food stainless steel grades into food simulant solutions at various immersion temperatures 
    STROE, S.-G. (Tehnica UTM, 2016)
    The aim of this study was to study the relationship between metallic elements migrated from AISI304 and AISI321stainless steel grades into simulant solutions (3%, 6% and 9% acetic acid in double-distilled water) at 22, ...
  • Study on the impact of quality management systems on food safety case study: expanded cereals 
    CONSTANTINESCU, G.; HUȚANU, G. (Tehnica UTM, 2016)
    Food safety is related to the presence of hazards of food origin in food products in the moment of consumption. As these hazards may occur in any stage of food chain, adequate control throughout this one is essential. ...
  • Substitution de la matiere graisse dans un fromage crème au chocolat. 
    GHEORGHIȚA, D.; MARTINEZ-ALONSO, S.; CHIRSANOVA, A. (Tehnica UTM, 2016)
    There is a great interest in the dairy industry to find new ingredients for improving the nutritional and organoleptic characteristics of cream cheese. This study aims to obtain information about the effectiveness of inulin ...
  • Superior conditioning of the grape juice 
    TĂRÎŢĂ, V.; MACARI, A.; CUMPANICI, A. (Tehnica UTM, 2016)
    During conditioning of the table grapes for marketing on the fresh market, produce waste is generated that could be used to produce juice. The process of grape juice clarification with bentonites was studied. Optimal doses ...
  • Technologie de fabrication et opportunités d’implementation des acidifiants à la production des conserves 
    GOLUBI, R.; IORGA, E.; LINDA, L.; ACHIMOVA, T.; ARNAUT, S.; FIODOROV, S. (Tehnica UTM, 2016)
    It is proposed the grapes acidifier manufacturing technology, a non-alcoholic natural product that manifest superior nutritional advantages for chemical food additives: acidifiers, sweeteners, preservatives widely used in ...
  • Testing the corrosion resistance of the surfaces formed by spraying the jet of plasma 
    GALUŞCA, E.; DÎNTU, S.; ȚĂRNĂ, R.; MAJERU, V. (Tehnica UTM, 2016)
    Food quality largely depends on the processing equipment. Therefore, major requirements are imposed for resistance to wear and corrosion of the installations for the food industry, because they work in rather difficult ...
  • The use of humidity content obtained at fruits drying 
    GUȚU, A.; CARTOFEANU, V.; GÎDEI, I.; COJOCARU, I. (Tehnica UTM, 2016)
    Climate Change in Moldova by late XXI century will manifest by the ambient temperature rises to 5.6 K and reduced water availability up to 55 %, which, on the one hand, will reduce energy consumption for heating up to 60 ...
  • Use of nettle roots to manufacture bakery products 
    BOEŞTEAN, O.; GHENDOV - MOŞANU, A.; ŢĂRNĂ, R. (Tehnica UTM, 2016)
    it was carried out the study regarding the influence of nettle root addition on physicochemical indicators and organoleptic indices of wheat bread first quality to different percentage of vegetal addition 1, 3, 5, and 7 ...
  • The use of plant oil extracts for the enhancement of bread microbiological safety 
    GHENDOV-MOŞANU, A.; STURZA, R.; CHIRIŢA, E.; PATRAŞ, A. (Tehnica UTM, 2016)
    This research is focussed on the impact of oil extracts on sensory, physicochemical and microbiological parameters of bread prepared from 1st grade flour with addition of 1% (replacing 1% of sunflower oil) and 2% oil ...
  • Winemaking domain wasteless technologies application 
    BERNIC, M.; UZUN, V.; COȘMAN, S.; BALAN, M.; VIȘANU, V.; MELENCIUC, M. (Tehnica UTM, 2016)
    The presented research brings an analysis of grape vines technological processing wastes nutritive and energetic value. It shows recommendation about optimal use of those to achieve a wasteless production process.

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