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http://cris.utm.md/handle/5014/1614| Title: | Comparative study of conventionally air dried and CO2 modified atmosphere dried “Conference” pears | Authors: | MELENCIUC, Mihail TISLINSCAIA, Natalia VIŞANU, Vitali BALAN, Mihail GÎDEI, Igor |
Keywords: | drying;drying time;polyphenols;humidity;temperature | Issue Date: | 2022 | Source: | MELENCIUC, M.; TISLINSCAIA, N.; VISANU, V.; BALAN, M.; GÎDEI, I. Comparative study of conventionally air dried and CO2 modified atmosphere dried “Conference” pears. In: Proceedings of the International Conference Modern Technologies in the Food Industry–2022 MTFI – 2022. Ch.: UTM, 2022, p. 14. ISBN. ISBN 978-9975-45-851-1 (PDF). https://mtfi.utm.md/files/ Materialele_Conferintei_MTFI-2022.pdf. | 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: | International Conference Modern Technologies in the Food Industry | 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. |
URI: | http://cris.utm.md/handle/5014/1614 | ISBN: | 978-9975-45-851-1 |
| Appears in Collections: | Conference Abstracts |
Files in This Item:
| File | Description | Size | Format | |
|---|---|---|---|---|
| Conf-MTFI-2022-p14.pdf | 243.26 kB | Adobe PDF | View/Open |
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