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Please use this identifier to cite or link to this item: http://cris.utm.md/handle/5014/629
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dc.contributor.authorBERNIC, Mirceaen_US
dc.contributor.authorȘAPOVALOV, Olegen_US
dc.contributor.authorCIOBANU, Eugeniaen_US
dc.contributor.authorMAȚCO, Marcelen_US
dc.date.accessioned2020-12-14T19:30:37Z-
dc.date.available2020-12-14T19:30:37Z-
dc.date.issued2011-
dc.identifier.urihttp://cris.utm.md/handle/5014/629-
dc.description.abstractThe most frequently used methods for food products processing with inert gases is anoxianabioza, which means inert gases use as bio-inhibit agents. This method consists of special conditions creation, which reduces more or less both vital processes and alterable factors, growing up the quality of final product. It was proposed to study the influence of CO2 and SHF field influence on pears, which contain a big number of properties and qualities.en_US
dc.language.isootheren_US
dc.subjectinert gasen_US
dc.subjectSHF energyen_US
dc.subjectdrying processen_US
dc.subjectpearsen_US
dc.subjectqualityen_US
dc.titleThe CO2 influence on pears drying process using SHF energyen_US
dc.typeArticleen_US
dc.relation.conferencePapers of Sibiu Alma Mater University Conference, Fifth Edition, 24–26 March 2011, Sibiuen_US
item.languageiso639-1other-
item.grantfulltextopen-
item.fulltextWith Fulltext-
crisitem.author.deptDepartment of Mechanical Engineering-
crisitem.author.orcid0000-0001-6166-6947-
crisitem.author.parentorgFaculty of Mechanical, Industrial Engineering and Transport-
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