The drying leurotus mushrooms  by different types of energy

dc.contributor.author	MALEZHIK, I.
dc.contributor.author	DUBKOVETSKYY, I.
dc.contributor.author	BURLAKA, T.
dc.contributor.author	STRELCHENKO, L.
dc.date.accessioned	2019-11-22T09:42:43Z
dc.date.available	2019-11-22T09:42:43Z
dc.date.issued	2014
dc.identifier.citation	MALEZHIK, I., DUBKOVETSKYY, I., BURLAKA, T., STRELCHENKO, L. The drying leurotus mushrooms by different types of energy. In: MTFI – 2014. Modern technologies, in the food industry–2014: proc. of the intern. conf., October 16–18, 2014. Chişinău, 2014, pp. 81-86. ISBN 978-9975-80-840-8.	en_US
dc.identifier.isbn	978-9975-80-840-8
dc.identifier.uri	http://repository.utm.md/handle/5014/7133
dc.description.abstract	Drying is the most effective method of food preservation today. This method is also the most expensive too. It is the main objective drying process which helps to achieve the highest quality by the minimum energy consumption. The most appropriate way in dehydrating cultivated mushrooms is the drying by infrared radiation, but this method has not acquired a significant spread through the phenomenon of thermal diffusion.	en_US
dc.language.iso	en	en_US
dc.publisher	Technical University of Moldova	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	mushrooms	en_US
dc.subject	energy consumption	en_US
dc.subject	infrared drying	en_US
dc.title	The drying leurotus mushrooms by different types of energy	en_US
dc.type	Article	en_US