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Please use this identifier to cite or link to this item: http://cris.utm.md/handle/5014/1614
DC FieldValueLanguage
dc.contributor.authorMELENCIUC, Mihailen_US
dc.contributor.authorTISLINSCAIA, Nataliaen_US
dc.contributor.authorVIŞANU, Vitalien_US
dc.contributor.authorBALAN, Mihailen_US
dc.contributor.authorGÎDEI, Igoren_US
dc.date.accessioned2022-12-27T07:18:34Z-
dc.date.available2022-12-27T07:18:34Z-
dc.date.issued2022-
dc.identifier.citationMELENCIUC, 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.en_US
dc.identifier.isbn978-9975-45-851-1-
dc.identifier.urihttp://cris.utm.md/handle/5014/1614-
dc.description.abstractOne 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.isoenen_US
dc.relation20.80009.5107.09. Improvement of food quality and safety by biotechnology and food engineering / Ameliorarea calităţii şi siguranţei alimentelor prin biotehnologie şi inginerie alimentarăen_US
dc.subjectdryingen_US
dc.subjectdrying timeen_US
dc.subjectpolyphenolsen_US
dc.subjecthumidityen_US
dc.subjecttemperatureen_US
dc.titleComparative study of conventionally air dried and CO2 modified atmosphere dried “Conference” pearsen_US
dc.typeArticleen_US
dc.relation.conferenceInternational Conference Modern Technologies in the Food Industryen_US
item.grantfulltextopen-
item.languageiso639-1other-
item.fulltextWith Fulltext-
crisitem.author.deptDepartment of Mechanical Engineering-
crisitem.author.deptDepartment of Mechanical Engineering-
crisitem.author.deptDepartment of Mechanical Engineering-
crisitem.author.deptDepartment of Mechanical Engineering-
crisitem.author.orcid0000-0003-3126-5792-
crisitem.author.orcid0000-0002-2273-342X-
crisitem.author.orcid0000-0002-7788-345X-
crisitem.author.parentorgFaculty of Mechanical, Industrial Engineering and Transport-
crisitem.author.parentorgFaculty of Mechanical, Industrial Engineering and Transport-
crisitem.author.parentorgFaculty of Mechanical, Industrial Engineering and Transport-
crisitem.author.parentorgFaculty of Mechanical, Industrial Engineering and Transport-
crisitem.project.grantno20.80009.5107.09.-
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