Please use this identifier to cite or link to this item: http://cris.utm.md/handle/5014/1587
Title: Cinetica procesului de uscare a tescovinei din fructele de mere prin metoda convectivă
Other Titles: Kinetics of the drying process of apple pomace by convective method
Authors: CEȘKO, Tatiana 
DICUSARA, Galina 
GHENDOV-MOŞANU, Aliona 
Keywords: apple pomace;convective drying;temperature;drying coefficients
Issue Date: 2022
Source: CEȘKO, Tatiana; DICUSAR, Galina; GHENDOV-MOŞANU, Aliona. Cinetica procesului de uscare a tescovinei din fructele de mere prin metoda convectivă . In: Perspectivele și Problemele Integrării în Spațiul European al Cercetării și Educației. Vol.9, Partea 1, 3 iunie 2022, Cahul. Cahul, Republica Moldova: Tipografia "Centrografic" SRL, 2022, pp. 345-346.
Project: 20.80009.5107.09. Improvement of food quality and safety by biotechnology and food engineering / Ameliorarea calităţii şi siguranţei alimentelor prin biotehnologie şi inginerie alimentară 
Conference: Perspectivele și Problemele Integrării în Spațiul European al Cercetării și Educației
Abstract: 
One of the main tasks of the reuse of agro-industrial products is the extraction of biologically active substances and their widespread use in various industries. Apple pomace is a homogeneous mass made up of the remains of apple fruit (peel, pulp, and seeds), everything that remains from the apple after squeezing the juice. This mass has a light brown color with an apple smell, with acidity - 3.5-3.7 g/100 g malic acid and moisture - 70-85%, being rich in insoluble sugars (cellulose, hemicellulose, lignin, pectin, etc.), biologically active compounds (polyphenols, carotenoids, tannins, vitamins), organic acids and mineral substances (P, Ca, Mg and Fe). An important step for long-term preservation of all biologically active substances of apple pomace is choosing the correct preservation method. The aim of the research was to study the kinetics of the drying process of apple pomace at different temperatures of the thermal agent.
URI: https://ibn.idsi.md/vizualizare_articol/166103
http://cris.utm.md/handle/5014/1587
ISSN: 2587-3563
2587-3571
Appears in Collections:Conference Abstracts

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