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

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

Now showing items 1-20 of 81

Investigation of drying apple snack convectiontermoradiatsiynym energy to wrap different power heaters

MALEZHYK, I.; STRELCHENKO, L.; DUBKOVETSKYI, I. (Tehnica UTM, 2016)

During drying apple snacks to obtain high-quality product should vyibraty optimum parameters of drying and rational use of energy, materials and time. The intensity of the convection-drying termoradiatsiynoho largely ...
Influence of cocoa and fat content on hardness and fracturability of dark chocolate

MANCAS, V. E.; AMARIEI, S. (Tehnica UTM, 2016)

The aim of the study was to evaluate the influence of cacao and fat content on hardness and fracturability in dark chocolate from two different producers (Heidi and Lindt). From each producer dark chocolates with 70-85% ...
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, ...
The influence of the classical cooling process on the occurrence of the rope spoilage in bread

RUMEUS, Iu.; TURTOI, M. (Tehnica UTM, 2016)

The aim of this paper was to present the results of a study on the classical cooling process of bread performed at Cahulpan bread producer (Cahul, Moldova Republic). Four types of bread have been chosen for the experiments: ...
The influence of the plasticizer on the quality of edible agar-based films

PUŞCĂŞELU (GHEORGHITA), R.; AMARIEI, S. (Tehnica UTM, 2016)

This study aims to investigate the influence of glycerol on agar-based films. It has identified the optimal plasticizer concentration in order to obtain a film with superior characteristics unlike the one obtained 100% ...
Antimicrobial effect of non-thermal plasma activated water against food-borne pathogens

BOSTĂNARU, A.C.; NĂSTASĂ, V.; ROȘCA, I.; HNATIUC, E.; MAREȘ, M. (Tehnica UTM, 2016)

Pathogenic microorganisms are a serious threat to global health, that involves high costs of the treatment and their fight. We proposed to evaluate PAW antimicrobial activity against the microorganisms food-borne pathogens. ...
Estimation of prospects of using pumpless periodic operation absorption water-ammonia refrigeration units in air conditioning systems based on solar collectors

TITLOV, A.; OZOLIN, M. (Tehnica UTM, 2016)

The prospects of using heat absorption water-ammonia refrigeration units (AWRU) in air conditioning systems based on solar collectors. A new original design of periodic operation AWRU. A method for calculating such ...
Compuşi coordinativi ai fierului (iii) cu activitate biologică

BULHAC, I.; DESEATNIC-CILOCI, A.; CUBA, L.; BIVOL, C.; DANILESCU, O.; DVORNINA, E.; BOUROŞ, P. (Tehnica UTM, 2016)

Au fost sintetizaţi şi cercetaţi compuşi coordinativi ai fierului(III) cu formulele generale [FeIII(H2L1,2(H2O)2](NO3)3·nH2O (H2L1= 2,6-diacetilpiridină bis(izonicotinoilhidrazonă), n = 5 (I); H2L2 = 2,6-diacetilpiridină ...
Compuşi coordinativi oximici în calitate de stimulatori ai proceselor fiziologice la unii fungi şi plante de cultură

COROPCEANU, E.; CILOCI, A.; STEFÎRŢĂ, A.; BULHAC, I. (Tehnica UTM, 2016)

There have been fulfilled a series of biological studies in order to evaluate dioxime coordination compounds effect on the development and biosynthesis processes of enzymes to some fungal mycelium strains of Penicillium, ...
Effect of exopolysaccharide starter culture and solids on syneresis of yoghurt

CARTAȘEV, A. (Tehnica UTM, 2016)

The aim of this study was to compare whey separation in yogurts with solid contents 9,5% and 12,5% and exopolysaccharide (EPS) producing starter cultures using siphon and centrifugation methods of determination. The level ...
Efficiency of iron in fortified bread

CIOBANU, C.; DESEATNICOV, O. (Tehnica UTM, 2016)

The present work was designed to compare the effects of different kinds of bread fermentation on iron bioavailability. Bread making procedure was executed by yeast bread fermentation and by lactic acid fermentation methods. ...
Certain phenolic components detection using serigraphy type biosensors

DRAGANCEA, V. (Tehnica UTM, 2016)

Ce travail porte sur la préparation et l’étude d’électrode sérigraphiées modifiées par la tyrosinase. Cependant une électrode de carbone de type sérigraphiée modifié en surface par la tyrosinase (SPCE-Tyr/Paa/Glut) a été ...
Determination of organic acids content in Moldavian wine by HPLC

LAZACOVICI, O. (Tehnica UTM, 2016)

Wines are often falsifiable drinks. In recent years, there are found quite "accurate" counterfeits, when drink’s basic physical and chemical indexes meet the requirements of standards and conditions, declared on the labels. ...
The interaction iron – casein in food emulsion

STURZA, R.; VEREJAN, A. (Tehnica UTM, 2016)

The work presents the study over typical food oil-in-water emulsions fortified with inorganic iron introduced as ferrous sulfate and animal proteins represented by caseins. The study includes the analysis of electro-chemical ...
Ascorbic acid determination from alcoholic and soft drinks by different techniques

VARODI, C.; SORAN, M.-L.; LUNG, I.; OPRIȘ, O.; MUREȘAN, L. (Tehnica UTM, 2016)

The present study consists in a comparative evaluation of the L-ascorbic acid (AA) concentration from some commercial Romanian juices and wines. The samples was analyzed by high-performance liquid chromatography (HPLC) on ...
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 ...
Obtention et caracteristique des extraits et des tourteaux des dechets de tomates

MIGALATIEV, O. (Tehnica UTM, 2016)

After making tomato juice it is obtained a mixture of seeds, peels and a small amount of pulp, which represent 25-35% of the raw material mass. By the supercritical CO2 extraction the non-polar, lipid soluble compounds are ...
L’imagerie de la micelle de caséine par microscopie à force atomique (AFM)

MICLEUȘANU, S.; CROGUENNEC, T.; CHIRSANOVA, A. (Tehnica UTM, 2016)

Milk casein micelles are a natural colloid but it is still unknown their intimate structure. Their structure and stability determine some biological and technological properties of milk such as digestibility or its ability ...
Influence de la temperature de stockage sur la composition aromatique des vins

FURTUNA-VLADEI, N. (Tehnica UTM, 2016)

La température de stockage et l'origine des composés terpéniques influence significativement la teneur en composés terpéniques. Ainsi, afin de diminuer le processus de dégradation des composés terpéniques, il est important ...
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 ...

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

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

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