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Comparative study of conventionally air dried and CO2 modified atmosphere dried “Conference” pears

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dc.contributor.author MELENCIUC, Mihail
dc.contributor.author TISLINSCAIA, Natalia
dc.contributor.author VISANU, Vitali
dc.contributor.author BALAN, Mihail
dc.contributor.author GÎDEI, Igor
dc.date.accessioned 2022-11-09T10:32:37Z
dc.date.available 2022-11-09T10:32:37Z
dc.date.issued 2022
dc.identifier.citation MELENCIUC, Mihail, TISLINSCAIA, Natalia, VISANU, Vitali et al. Comparative study of conventionally air dried and CO2 modified atmosphere dried “Conference” pear. In: Modern Technologies, in the Food Industry – 2022: proc. of the Intern. Conf., MTFI – 2022, 20-22 October 2022. Chişinău: Tehnica-UTM, 2022, p. 14. ISBN 978-9975-45-851-1. en_US
dc.identifier.isbn 978-9975-45-851-1
dc.identifier.uri http://repository.utm.md/handle/5014/21623
dc.description.abstract One of the new and poorly investigated directions is modified atmosphere drying. As such, the goal of the research was to compare the results of experimental dryings performed with air and CO2 modified atmosphere. “Conference” pears were utilized as experimental object of the study. For the research one used ripe fruits which were washed and sliced in half circles upon installing them inside the drying chamber of an experimental drying installation, which allows to use different methods of heat treatment, such as microwave, air convection and modified atmosphere drying. en_US
dc.language.iso en en_US
dc.publisher Universitatea Tehnică a Moldovei 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 pears drying en_US
dc.subject atmosphere drying en_US
dc.subject polyphenols en_US
dc.subject drying chambers en_US
dc.title Comparative study of conventionally air dried and CO2 modified atmosphere dried “Conference” pears en_US
dc.type Article en_US


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  • 2022
    20–22 October, 2022

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Attribution-NonCommercial-NoDerivs 3.0 United States Except where otherwise noted, this item's license is described as Attribution-NonCommercial-NoDerivs 3.0 United States

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