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  • 3D micropackaging of integrated circuits 
    BĂJENESCU, Titu-Marius I. (Tehnica UTM, 2020)
    A major paradigm change, from 2D IC to 3D IC, is occurring in microelectronic industry. Joule heating is serious in 3D IC, and vertical interconnect is the critical element to be developed. Also, reliability concerns will ...
  • Application of DC motor as speed and direction control 
    MOHAPATRA, Badri Narayan; MOHAPATRA, Rashmita Kumari (Tehnica UTM, 2020)
    Motion control plays a vital role in industrial atomization. Application wise variety type of motors like DC, AC, stepper or servo are used. Because of easier control DC motors are very popular to the users, its application ...
  • Birefringence and exciton spectra of CuAlSe2 and CuAlS2 crystals 
    MAŞNIC, Alisa (Tehnica UTM, 2020)
    The excitonic reflection spectra of CuAlS2 and CuAlSe2 crystals were measured at the temperature of 10 K for polarizations E||c and Ec. Ground and excited states of the excitons were found out in the investigated spectra. ...
  • Drying installation for granular products in the suspension layer 
    BALAN, Mihail; BERNIC, Mircea; ŢISLINSCAIA, Natalia (Tehnica UTM, 2020)
    One of the main problems of wet plant products drying processes is the long duration of thermal tartarization, which consequently leads to the diminution of the quality indices. This problem is exacerbated in the case of ...
  • Grounds stabilized with organic binders 
    BRAGUŢA, Eugeniu (Tehnica UTM, 2020)
    The paper presents the enzymatic stabilizers effect on grounds in the compaction process by vibration. It has been intended, by specific rheological modeling of the ground mixtures with organic additives, as well as by ...
  • Influence of maceration duration on Viorica wines quality 
    VLADEI, Natalia (Tehnica UTM, 2020)
    The subject of the research refers to experimental wines obtained from local selection grape variety Viorica, which were macerated for 4, 8 or 12 hours at 10, 15 and 20 0C. The maceration duration had a positive influence ...
  • Microalgae – non-traditional sources of nutritients and pigments for functional foods 
    GUREV, Angela; DRAGANCEA, Veronica; HARITONOV, Svetlana (Tehnica UTM, 2020)
    The aim of this review is to draw the attention of researchers and technological engineers from the Moldovan food industry towards the potential of microalgae as a non-traditional source of nutrients and biological active ...
  • Peculiarities of walnut oil state in some food emulsions 
    RADU, Oxana (Tehnica UTM, 2020)
    The replacing of traditional lipids with more health-promoting oils containing polyunsaturated fatty acids (PUFA) is a modern trend in food industry. The principles of emulsions formation containing walnut oil (up to 90% ...
  • Properties of structural lightweight expanded clay concrete with different types of porous sands 
    KROVIAKOV, Sergii; DUDNYK, Lidiia; ZAVOLOKA, Michael (Tehnica UTM, 2020)
    In this work, the strength, water tightness and average density of modified expanded clay lightweight on different types of sands were investigated. Quartz sand, expanded clay sand and sand from granulated foam glass were ...
  • Stability of ascorbic acid during the technological processes of apricot compote fabrication 
    PATRAS, Antoanela; BAETU, Alina Loredana; BAETU, Marius (Tehnica UTM, 2020)
    Apricots are fruits with a short period of fresh-consumption and the compote fabrication is a usual method for their preservation. The present research is studying the changes in total vitamin C content, as well as the ...
  • Strength, cractic resistance and deformativity of reinforced concrete beams damaged by through cracks, reinforced carbon fiber 
    ANTONOVA, Diana; ZAVOLOKA, Michael; KARPIUK, Vasyl; KARPIUK, Irina; RUSU, Ion (Tehnica UTM, 2020)
    The article deals with the main results of experimental studies of strength, crack resistance and informational content of the diagonal and normal sections of common damaged and brought to the critical state of the first ...

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