https://repository.utm.md/handle/5014/6822 2026-04-20T06:36:55Z https://repository.utm.md/handle/5014/7002 Improvement of alcoholic fermentation of the partial deproteinized whey VUTCARIOVA, I. Experimental investigations of the new technology for biofuel production from whey are discussed in detail. The technological scheme of alcoholic fermentation of serum is described. It was shown that further studies of alcoholic fermentation of whey are necessary in order to increase the quantity and improve the quality of ethanol. The results of experimental investigations of ethanol production from whey using a mixture of cultures of yeast species Saccharomyces cerevisiae and mesophilous culture of lactic acid bacteria Lactobest is presented. The impact of electric current of small density on the whey being fermented for biostimulation of yeast, which leads to an increase in output of ethanol, is considered. 2016-01-01T00:00:00Z https://repository.utm.md/handle/5014/7001 Processing whey by vacuum evaporation VUTCARIOVA, I.; SOLONARI, S.; BOLOGA, M. report deals task of preserve the original quality of the whey, this is possible by using vacuum evaporation. In this paper shows a diagram of the laboratory installation for vacuum thickening whey. The results show the advantage of this method for preliminary processing. 2016-01-01T00:00:00Z https://repository.utm.md/handle/5014/7000 The effect of technological processing on the glycaemic index of rice porridge VIDRAȘCO, A.; COȘCIUG, L. Food with high glycemic index (GI>70) is a risk factor of developing the chronic diseases specific to contemporary society: obesity, diabetes, cardio vascular diseases. In this respect the investigation and identification of technological processes that contribute to reduction of GI is of utmost importance. Rice is a high GI cereal widely used in nutrition. This study aims to investigate the effect of some technological parameter s for rice porridge cooking (ratio of groats to water, heat treatment duration, fat combination) on the glycemic index value. The experimental results show that combination of boiled rice with butter reduces the GI value more effectively as compared to the rmal treatment duration and the groats to water ratio. 2016-01-01T00:00:00Z https://repository.utm.md/handle/5014/6999 Superior conditioning of the grape juice TĂRÎŢĂ, V.; MACARI, A.; CUMPANICI, A. During conditioning of the table grapes for marketing on the fresh market, produce waste is generated that could be used to produce juice. The process of grape juice clarification with bentonites was studied. Optimal doses of 3 ... 5 g/l were determined that assure superior commercial characteristics to the resulted juice. The study demonstrated the feasibility of using wastes from preparation for the market of table grapes, and the efficiency of bentonites for clarification of the grape juice. 2016-01-01T00:00:00Z