https://repository.utm.md/handle/5014/27806 2026-04-20T08:03:08Z 2026-04-20T08:03:08Z SANDU, Iuliana BAERLE, Alexei NETREBA, Natalia BANTEA ZAGAREANU, Valentina https://repository.utm.md/handle/5014/33721 2025-11-19T12:58:59Z 2024-01-01T00:00:00Z

Process for obtaining natural brown dye from walnut kernel extract SANDU, Iuliana; BAERLE, Alexei; NETREBA, Natalia; BANTEA ZAGAREANU, Valentina The invention relates to the food industry, namely to a process for obtaining a natural brown dye from walnut kernel extract to produce a harmless brown dye. Protecting the natural colour of the food product is of interest and necessity in food processing in the food industry. Food colours have an important impact on the external appearance of food when restoring the colour of food during processing, storage, packaging or distribution. Food colours also impact improving the sensory qualities, harmlessness and quality of food products. The essence of the invention consists in the 1:2...1:3 hydromodal extraction of walnut kernels with a solution containing 25-30% ethyl alcohol, and 1% anhydrous sodium carbonate, assisted by 37MHz ultrasound at 40-45°C for 10-15 minutes, followed by distillation of the alcohol at a temperature of 60...65°C at a pressure of 0.09...0.11 atmospheres, treatment of the aqueous extract concentrate obtained with a saturated solution of calcium chloride, separation of the brown dye obtained in solid form and drying at 60...65°C at a pressure of 0.09...0.11 atmospheres. The result of the invention is a natural brown dye in solid form, which can be used for colouring confectionery and sweets. Patent application s2023 0098. Date of depozit 2023.12.07. Adwards: Diploma & Gold Medal.

2024-01-01T00:00:00Z BANTEA ZAGAREANU, Valentina NETREBA, Natalia SANDU, Iuliana BAERLE, Alexei https://repository.utm.md/handle/5014/33720 2025-11-19T13:00:43Z 2024-01-01T00:00:00Z

Composition of sweets for diabetics BANTEA ZAGAREANU, Valentina; NETREBA, Natalia; SANDU, Iuliana; BAERLE, Alexei The invention relates to the food industry, in particular the confectionery industry, and can be used in the manufacture of sweets. Examples of substitution of sucrose with sweeteners of different types are known in confectionery manufacturing technologies. But the choice of the optimal sweetener for iris has not been made. The problem solved by the present invention is to create a confectionery product with high biological value, superior taste, colour and other organoleptic indicators, suitable for use by the population, and to extend the range of confectionery products. In order to broaden the range of fortified products with increased biological value, in the total absence of synthetic additives in the recipe, the natural brown colouring obtained by extraction of the nut kernel with a maximum moisture content of 5% was added to the manufacture of iris. The essence of the invention consists in the fact that the iris comprises milk product, anti-crystallizer, sweetener, fat, flavouring, colouring, water, characterized in that as milk product concentrated milk is used; as anti-crystallizer is used isomalt; as sweetener is used sucralose or stevia; as fat is used cream butter; as food flavouring is used natural caramel; as flavouring agent is used colouring; as colouring is used natural brown colouring obtained by extraction of walnut kernel. The amount of sweetener has been calculated in relation to the sweetness index of sucrose and the components are in the following mass ratio: concentrated milk: isomalt: sucralose/stevia: cream butter: natural caramel food flavouring : natural brown colouring : water - (40. ..55%): (30...40%): (3...15%): (2...4%): (0,2...0,4%): (0,2...0,4%): (0,15...0,35%): (2...4%) : (2...4%). Patent application s2023 0097. Date of depozit 2023.12.07. Adwards: Diploma & Bronze Medal.

2024-01-01T00:00:00Z BOSTAN, Viorel BOSTAN, Ion DULGHERU, Valeriu VACULENCO, Maxim BODNARIUC, Ion CIOBANU, Radu CIOBANU, Oleg VENGHER, Dumitru https://repository.utm.md/handle/5014/33715 2025-11-14T12:26:27Z 2024-01-01T00:00:00Z

Precessional gear transmission: SUA Patent US 11913523 B2 of Feb. 27, 2024 BOSTAN, Viorel; BOSTAN, Ion; DULGHERU, Valeriu; VACULENCO, Maxim; BODNARIUC, Ion; CIOBANU, Radu; CIOBANU, Oleg; VENGHER, Dumitru Goal: Increasing the convex-concave contact load bearing capacity by identifying the conjugated profiles with the small difference in the curvature radius. Solution: The teeth gearing is performed in contacts with convex-concave geometry, wherein the central bevel wheels are made with curvilinear flank profiles with variable curvature with one tooth less than the satellite wheel gear rings made with circular arc flank profiles, the teeth flanks mate with frontal overlap within the ef limits 1.5≤ ≤4.0 simultaneously engaged pairs of teeth, ef at the same time the gearwheels are made with the conical axoid angle within the limits with the 0°≤d≤30° angle between the axes of the crank and the central bevel wheels within the limits 1.5°≤ ≤7°, and the q circular arc radius of the flank profile of the Z-toothed satellite wheel gear rings is within the limits (1.0-1.57) D/Z [mm], which generally provides a reduction of the difference in the curvatures of the flank profiles in the section with diameter D of up to (0.02-1.5) D/Z [mm] and a decrease in the pressure angle between the flanks of a up to 15°, as well as a decrease in the relative sliding velocity between the mating flanks. SUA Patent US 11913523 B2 of Feb. 27, 2024. Adwards: Diploma & Gold Medal.

2024-01-01T00:00:00Z DULGHERU, Valeriu DUMITRESCU, Cătălin DUMITRESCU, Liliana CIOBANU, Radu CIOBANU, Oleg https://repository.utm.md/handle/5014/33714 2025-11-14T11:52:53Z 2024-01-01T00:00:00Z

Wind-solar hybrid system for domestic water heating DULGHERU, Valeriu; DUMITRESCU, Cătălin; DUMITRESCU, Liliana; CIOBANU, Radu; CIOBANU, Oleg Goal: The invention relates to domestic water heating systems, namely heating with wind and solar thermal energy. It makes the most of wind and solar energy potential at various times of the year. In the cold period of the year, when the wind energy potential is better, the wind turbine produces more thermal energy needed including for heating residential spaces, compensating for the deficit of thermal energy generated by the solar thermal installation, which in the cold period of the year has a conversion efficiency smaller. During the warm period of the year (with maximum solar radiation) the solar thermal installation has maximum solar energy conversion efficiency, when the wind turbine has reduced conversion efficiency due to the relatively low wind energy potential during the April - September period of the year. Patent nr. 133885 B1 RO, of 30.08.2023, OSIM. Adwards: Diploma & Gold Medal.

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