The use of humidity content obtained at fruits drying

GUȚU, A.; CARTOFEANU, V.; GÎDEI, I.; COJOCARU, I.

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dc.contributor.author	GUȚU, A.
dc.contributor.author	CARTOFEANU, V.
dc.contributor.author	GÎDEI, I.
dc.contributor.author	COJOCARU, I.
dc.date.accessioned	2019-11-14T14:43:03Z
dc.date.available	2019-11-14T14:43:03Z
dc.date.issued	2016
dc.identifier.citation	GUȚU, A., CARTOFEANU, V., GÎDEI, I. et al. The use of humidity content obtained at fruits drying. In: Modern technologies, in the food industry–2016 (MTFI-2016): proc. of the intern. conf., 20-22 october, 2016. Chişinău, 2016, pp. 48-53. ISBN 978-9975-87-138-9.
dc.identifier.isbn	978-9975-87-138-9
dc.identifier.uri	http://repository.utm.md/handle/5014/6865
dc.description.abstract	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 % on the other, will increase ventilation and conditioning consumption by over 120 %.. Water scarcity will impose strict economy of water and identifying new water sources. It is reasonable to accumulate condensed water from fruit drying installations and its subsequent use. This process is possible to achieve in the drying device, which consists of a heat pump and solar collector.	en_US
dc.language.iso	en	en_US
dc.publisher	Tehnica UTM	en_US
dc.rights	Attribution-NonCommercial-NoDerivs 3.0 United States	*
dc.rights.uri	http://creativecommons.org/licenses/by-nc-nd/3.0/us/	*
dc.subject	climate change	en_US
dc.subject	water	en_US
dc.subject	condensation relative humidity	en_US
dc.title	The use of humidity content obtained at fruits drying	en_US
dc.type	Article	en_US