https://repository.utm.md/handle/5014/12799 2026-04-20T10:29:35Z 2026-04-20T10:29:35Z ŞIREAEVA, Nadejda https://repository.utm.md/handle/5014/12915 2021-02-12T10:37:18Z 2020-01-01T00:00:00Z

Studiul privind aspectele tehnologice de utilizare a cătinei albe de soiuri autohtone ŞIREAEVA, Nadejda Облепиха занимает особое место среди плодовых и ягодных культур, она является ценным источником биологически активных веществ. Облепиха является многофункциональным плодом, так как позволяет получить несколько продуктов после её переработки, такие как сок, масло, порошок и др. В данной работе были проведены анализы нескольких новых сортов облепихи местной селекции и определены их качественные показатели. Тема внедрения облепихи в пищевые продукты прогрессирует и дает возможность развивать отрасль пищевой промышленности. Мучные кондитерские и хлебобулочные изделия на фруктовой и ягодные основе обладают высокими питательными и вкусовыми качествами, поэтому было решено добавить облепиховый шрот в бисквитный полуфабрикат. Наилучшие показатели показал образец с содержанием облепихового шрота в 20%. Была разработана рецептура для бисквита с содержанием облепихового шрота в 20% и составлена технологическая схема производства. Был произведен анализ опасных факторов в процессе производства полученного бисквита и составлена таблица контроля качества сырья.; Sea buckthorn takes a special place among fruit and berry crops; it is a valuable source of biologically active substances. Sea buckthorn is a multifunctional fruit, as it allows you to get several products after its processing, such as juice, oil, powder, etc. In this work, analyzes of several new varieties of sea buckthorn of local selection were carried out and their qualitative indicators were determined. The topic of the implantation of sea buckthorn into food is progressing and makes it possible to develop the food industry. Flour confectionery and bakery products based on fruit and berry have high nutritional and taste qualities, so it was decided to add sea buckthorn meal to the biscuit semi-finished product. The best performance was shown by am example with a sea buckthorn meal content of 20%. A recipe was developed for a biscuit with a sea buckthorn meal content of 20% and a production flow diagram was drawn up. An analysis of dangerous factors in the production process of the resulting biscuit was carried out and a table of quality control of raw materials was compiled. Fişierul ataşat conţine: Аннотация, Abstract, Cuprins, Introducere, Bibliografie.

2020-01-01T00:00:00Z ŞAITAN, Olesea https://repository.utm.md/handle/5014/12913 2021-02-12T10:32:30Z 2020-01-01T00:00:00Z

Posibilităţi de ameliorare a calităţii îngheţatei la SRL «Drancor» ŞAITAN, Olesea Целью работы является изучение производства мороженого и выявление ошибок, влияющих на качество мороженого и методы их устранения с целью повышения качества финального продукта.; Scopul lucrării este de a studia producția de înghețată și de a identifica grasalile care afectează calitatea înghețatei și metodele de eliminare a acestora pentru a îmbunătăți calitatea produsului finit.; The aim of the work is to study the production of ice cream and identify errors that affect the quality of ice cream and methods for their elimination in order to improve the quality of the final product. Fişierul ataşat conţine: Аннотация, Rezumat, Summary, Cuprins, Introducere, Bibliografie.

2020-01-01T00:00:00Z VEREJAN, Oxana https://repository.utm.md/handle/5014/12911 2021-02-12T10:20:51Z 2020-01-01T00:00:00Z

Calitatea şi siguranţa fabricării batonaşelor din fructe uscate VEREJAN, Oxana Scopul tezei este producerea unui nou sortiment de batonașe cu adăugarea de materii prime vegetale în vederea obținerii alimentului funcțional.; The aim of the thesis is to produce a new assortment of sticks with the addition of vegetable raw materials in order to obtain functional food. Fişierul ataşat conţine: Rezumat, Summary, Cuprins, Introducere, Bibliografie.

2020-01-01T00:00:00Z ŢURCANU, Alexandru https://repository.utm.md/handle/5014/12909 2021-02-12T10:14:45Z 2020-01-01T00:00:00Z

Cercetări privind fabricarea salamurilor crud afumate şi elaborarea sistemului de siguranţă a alimentului ŢURCANU, Alexandru Scopul acestei lucrări este cercetarea privind fabricarea salamurilor crud afumate cu utilizarea culturilor starter și elaborarea sistemului de siguranță a alimentului. Obiectivele lucrării sunt: studierea tehnologiei de fabricare a salamurilor crud afumate; studierea surselor bibliografice de specialitate și inovațiilor științifice in vederea modernizării proceselor tehnologice de fabricare al salamurilor crud afumate; studierea factorilor ce determină calitatea şi siguranţa materiilor prime şi a adaosurilor alimentare; studierea culturilor starter și aplicarea lor la fabricarea salamurilor crud afumate; analiza efectelor culturilor starter asupra calității salamurilor crud afumate; analiza pericolelor și elaborarea unui plan HACCP; elaborarea privind fabricarea salamurilor crud afumate și elaborarea sistemului de siguranță a alimentului.; The purposes of this work is to research the manufacturing process of raw smoked sausages and to analyse development of a food safety system pertaining to it. The objectives of this work are to study the production technology for raw smoked sausages; to study specialized bibliographic sources and scientific innovations in order to innovate the technological processes of manufacturing raw smoked sausages; to study the factors that determine the quality and safety of the raw materials and food additives; to study starter cultures and their application in the manufacturing process of raw smoked sausages; to analyse the effect of starter crops on the quality of raw smoked sausages; hazard analysis and elaboration of a HACCP plan; elaboration of a manufacturing process of raw smoked sausages and elaboration of a food safety system for the product. Fişierul ataşat conţine: Rezumat, Summary, Cuprins, Introducere, Bibliografie.

2020-01-01T00:00:00Z