Conferinţa "Modern technologies, in the food industry": Recent submissions

  • Spraying apple trees with 1-MCP before harvest to improve post-harvest fruit quality 
    CUMPANICI, Andrei; PESTEANU, Ananie (Technical University of Moldova, 2024)
    This study aims to determine the optimal parameters for the application of 1-MCP (Harvista 1.3 SC) before harvest, including starch iodine index, fruit coloration, pulp firmness, dry matter content, and titratable acidity. ...
  • Sensory characteristics of liver patees with amaranth flakes 
    DEREVIANKO, Kostiantyn; POVAROVA, Nataliya; DEREVIANKO, Nataliia (Technical University of Moldova, 2024)
    Relatively recently, a new type of raw material appeared in the food industry of Ukraine – amaranth seeds and various products of its processing. It has a rich chemical composition, high nutritional value, high biological ...
  • Research on the use of Prunus fruits in bakery products 
    SLAVIC, Mariana; BUCULEI, Amelia; DABIJA, Adriana (Technical University of Moldova, 2024)
    Fruits and vegetables are among the foods that are wasted the most, with 12 million tonnes of fruit and 21 million tonnes of vegetables lost yearly, according to FAO (2015). According to national surveys carried out in EU ...
  • Rational current frequency for electric contact heating of minced meat products 
    BABANOVA, Olena; SHEVCHENKO, Andrii; PRASOL, Svitlana (Technical University of Moldova, 2024)
    Of the known methods of heating, electric contact heating (ECH) is effective. Low-frequency (LF) ECH is preferred over high-frequency (HF) because the generators required to produce HF require significant power consumption. ...
  • Procedure for enriching wines with biologically active substances 
    BALANUTA, Anatol; SCUTARU, Iurie; SCLIFOS, Aliona; COVACI, Ecaterina; ZGARDAN, Dan; PATRAS, Antoanela (Technical University of Moldova, 2024)
    Biologically active substances play an essential role for the nutritional capacity of wines and have a beneficial effect on the health of the human body. In wine, the biologically active substances come from two main ...
  • Pretreatment of soriz grains by soaking for use in the food industry 
    BULGARU, Viorica; POPOESCU, Liliana; MAZUR, Mihai; NETREBA, Natalia; GHENDOV-MOSANU, Aliona (Technical University of Moldova, 2024)
    Soryz grains are a cereal crop adapted to the climatic conditions specific to the Republic of Moldova. In addition to high productivity even in drought conditions, soryz has an appreciable chemical composition, especially ...
  • Physical and chemical parameters of sea-buckthorn (Hippophae rhamnoides) berries pomace 
    DIANU, Irina; MACARI, Artur; BAERLE, Alexei; PINTEA, Adela Mariana; CUSMENCO, Tatiana; NETREBA, Natalia; SANDU, Iuliana (Technical University of Moldova, 2024)
    Valorization of by-products is a viable solution that contributes to cost savings and reduces negative environmental impacts. Large amounts of by-products are generated daily during the fruit processing. Sea-buckthorn ...
  • Optimization of the microwave applicator 
    IVANOV, Leonid; TISLINSCAIA, Natalia; SAVCIUC, Evghenii; GIDEI, Igor; BALAN, Mihail; MELENCIUC, Mihail; VISANU, Vitali (Technical University of Moldova, 2024)
    The optimization of the operation of a microwave (MW) applicator partially filled with an absorbing medium aims to ensure uniform temperature distribution throughout the material layer. This is achieved by determining the ...
  • Oils from kernels of various peach cultivars for the development of a craft technology 
    KOTLIAR, Yevhenii (Technical University of Moldova, 2024)
    The study provides a basis for a craft technology of producing oils from the kernels of stones of various peach cultivars harvested in the Odesa region and Moldova in 2020, 2021, and 2022. The most suitable cold pressing ...
  • Methods of recovery of waste from the beer industry 
    VISANU, Ion; TARNA, Ruslan; TISLINSCAIA, Natalia; BALAN, Mihail; MELENCIUC, Mihail; VISANU, Vitali (Technical University of Moldova, 2024)
    The brewing industry, as part of the food and beverage sector, generates various types of waste during the production, packaging and distribution process. Current waste issues in this industry focus on efficient resource ...
  • Investigations into the antioxidant capacity of honey used as an additive in synbiotic dairy products 
    CARTASEV, Anatoli; NEICOVCENA, Iulia; BARBAROS, Maria-Marcela; GRIJUC, Aliona (Technical University of Moldova, 2024)
    This study aimed to assess the impact of honey (sourced from Comrat, UTA Gagauzia, Moldova) on the antioxidant activity of yogurt containing the probiotics Streptococcus thermophilus CNMN-LB-50, CNMN-LB -51, and Lactobacillus ...
  • Influence of sterilization modes on microbiological indicators of canned food 
    DZIUBA, Yaroslav; STEPANOVA, Tetiana; MISHAN, Daria (Technical University of Moldova, 2024)
    The work investigated the microbiological composition of raw materials with use cold and hot soaking mode before adding it to canned goods. It has been clarified the influence of sterilization regimes on the efficiency ...
  • Influence of maceration time on bioactive compounds in orange wines from local grape varieties in 2023 
    SOLTAN, Ana; TARAN, Nicolae; MORARI, Boris (Technical University of Moldova, 2024)
    The production of orange wines from indigenous grape varieties has gained attention in recent years due to their elevated content of bioactive compounds. This study continues research conducted in 2022 [1], focusing on ...
  • Influence of heat treatment on inactivation of polyphenol oxidase enzyme 
    CUSMENCO, Tatiana; DIANU, Irina; SANDU, Iuliana; MACARI, Artur; NETREBA, Natalia; BAERLE, Alexei (Technical University of Moldova, 2024)
    The object of the study is fruit purees obtained from the raspberry (R), strawberry (S), and aronia (A) fruits. Raw materials were washed, shredded, and homogenized separately in an electric blender. A comparative assessment ...
  • Increasing the efficiency of thermal agent distribution in tunnel drying installations 
    BALAN, Mihail; TISLINSCAIA, Natalia; VISANU, Vitali; MELENCIUC, Mihail; POPESCU, Victor; SENILA, Lacrimioara; BALAN, Tatiana; GIDEI, Igor; SEVERIN, Pavel (Technical University of Moldova, 2024)
    The food industry includes a wide spectrum of processes that are applied to the processing of raw materials. One of the basic technological processes for thermal processing of agro-food products is drying. The diversity ...
  • Estimation of non-equilibrium heat transfer losses in a reciprocating compressor 
    IVANOV, Leonid; GIDEI, Igor; TISLINSCAIA, Natalia; BALAN, Mihail; VISANU, Vitali; MELENCIUC, Mihail; POPESCU, Victor; BALAN, Tatiana (Technical University of Moldova, 2024)
    In this study, mathematical and analytical models were used to estimate heat and energy losses in piston compressors under unbalanced heat transfer conditions. Thermodynamic equations and heat transfer laws were applied ...
  • Effect of compression modes on strength and abrasion of tablets 
    ZOMENKO, Oleksandr; GUBENA, Oleksii; GERASYMENKO, Daniil (Technical University of Moldova, 2024)
    The aim of the research is to determine the impact of the number of compression cycles and turret rotation frequency on the strength and friability of tablets. The decrease in tablet quality is attributed to product sticking ...
  • Development of the production technology of divine "Succes" from new selection and local varieties 
    TARAN, Nicolae; NEMTEANU, Silvia; PONOMARIOVA, Irina; GROSU, Olga; DEGTEARI, Natalia (Technical University of Moldova, 2024)
    The researches were carried out within the IP Scientific-Practical Institute of Horticulture and Food Technologies, during the years 2018-2023. The grapes of new selection (LuminiTa, Alb de OniTcani, Distil) and local ...
  • Development and quality assessment of a novel plant-based ice cream from walnut milk using response surface methodology 
    POPOVICI, Cristina; JADEJA, Ravi; TENG, Xin Mei (Technical University of Moldova, 2024)
    Plant-based frozen desserts are gaining popularity in recent years with consumers. Beyond health reasons, plant-based alternatives address consumers' concerns about animal mistreatment and have a lower carbon footprint ...
  • Calculation of the heating depth of a capiary porous body during microwave drying 
    TISLINSCAIA, Natalia; BALAN, Mihail; VISANU, Vitali; MELENCIUC, Mihail; POPESCU, Victor; BALAN, Tatiana; GIDEI, Igor; VISANU, Ion (Technical University of Moldova, 2024)
    A fairly common method of dehydrating food products is drying, in which thermal energy is supplied to the surface through convection, conduction and radiation. One effective method is microwave drying.A mathematical model ...

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