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Browsing Conferinţa "Modern technologies, in the food industry" – 2016 by Subject "mathematical model"

Browsing Conferinţa "Modern technologies, in the food industry" – 2016 by Subject "mathematical model"

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  • Dioxyde de soufre actif dans le vin 
    ȚISLINSCAIA, I.; STURZA, R.; PRIDA, I.; COVACI, E. (Tehnica UTM, 2016)
    In this article the control of active SO2 in wine is described. Using the experimental data, we studied the dependence of free and active SO2as a function of total SO2 level, pH and temperature for the white wine (Chardonnay) ...
  • Mathematical model of drying process velocity factor 
    ŢISLINSCAIA, N.; BERNIC, M.; MALEZHYK, I.; BULEANDRA, A. (Tehnica UTM, 2016)
    One of the basic factors influencing drying process is the velocity of the drying agent. It’s well known is one of the controlled characteristics of the drying process. We made a tentative to calculate the mathematical ...

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