Conferinţa "Modern technologies, in the food industry": Recent submissions

  • Process of hop particle precipitation in combined wort brew machine 
    CHEPELIUK, Oleksandr; UDODOV, Sergiy; CHEPELIUK, Olena (Technical University of Moldova, 2024)
    The precipitation of hop particles occurs during the slow rotational motion of the wort in the apparatus. To calculate the area of sediment accumulation, we used the results of the well-known problem solved by U.T. Bedevadt ...
  • Potential of phenolic substances in Rara Neagra and Malbec Red grapes from Purcari vineyard 
    SCUTARU, Iurie; SCLIFOS, Aliona; CEBOTARENCO, Diana (Technical University of Moldova, 2024)
    To evaluate the phenolic potential of Malbec and Rara NeagrA grapes, extracts were prepared from the separated skins and seeds of berries, harvested at different times, with a difference of 25 days. Total and group phenolic ...
  • Optimization programs in feed production 
    VORONA, Nina; MAKARYNSKA, Alla (Technical University of Moldova, 2024)
    Feed production facilities manufacture feed products, such as compound feeds, proteinvitamin supplements (PVS), and premixes, in accordance with approved recipes and quality requirements, which are industry standards for ...
  • Oenological characteristics of Feteasca Neagra and Rara Neagra grape varieties 
    ARSENI, Alexandra; CRUDU, Sorina; VLADEI, Natalia; NECULA, Larisa (Technical University of Moldova, 2024)
    Moldova, with its rich viticultural heritage, cultivates a variety of indigenous grape varieties that are central to its winemaking tradition. Understanding the procyanidin content in these local grapes can provide insights ...
  • Molecular technologies in wine-making 
    MITINA, Irina; ZGARDAN, Dan; GRAJDIERU, Cristina; MITIN, Valentin; STURZA, Rodica; RUBTOV, Silvia; BEHTA, Emilia (Technical University of Moldova, 2024)
    Essentially, wine production is a microbiological process where yeasts and bacteria play a decisive role. The microbes are present throughout the winemaking process. For example, Saccharomyces yeast convert grape sugars ...
  • Molecular polymorphism of Brettanomyces bruxellensis isolated from Moldovan wine 
    GRAJDIERU, Cristina; ZGARDAN, Dan; MITINA, Irina; MITIN, Valentin; STURZA, Rodica; RUBTOV, Silvia; BEHTA, Emilia (Technical University of Moldova, 2024)
    Brettanomyces bruxellensis yeasts are common wine spoilage agents able to produce volatile phenol compounds. The substances are responsible for the specific off-odors regarded as olfactory defects in wines. Therefore, B. ...
  • Modification of the surface properties of alumosilicates by grafting molecules carrying several active functional groups 
    NISTOR, Ileana-Denisa; MIRILA, Diana-Carmen; FEDEF, Florin; STURZA, Rodica (Technical University of Moldova, 2024)
    The presence of pollutants in the environment, food, drinking water and other compounds in direct or indirect contact with humans, fauna and flora constitutes a major problem. The capture and/or decomposition of pollutants ...
  • Mathematical model of the vacuum cooling process of a loaf 
    KOZAK, Oleksandr; TELECHKUN, Volodymyr (Technical University of Moldova, 2024)
    To develop a mathematical model for the vacuum cooling process of a 0.5 kg loaf made from premium wheat flour, various approaches were used, including a review of literature sources and the results of experimental studies ...
  • Liposomes - methods of preparation 
    HARITONOV, Svetlana; POPOVICI, Violina; DRUTA, Raisa; SUBOTIN, Iurie; STURZA, Rodica (Technical University of Moldova, 2024)
    The encapsulation of food ingredients using liposomal systems consisting of natural phospholipids is of the greatest interest for the food industry. One of the advantages of encapsulation using liposomal systems is the ...
  • Influence of fining with plant proteins on oxidability of Feteasca Alba wine 
    VLADEI, Natalia; ARSENI, Alexandra (Technical University of Moldova, 2024)
    White wines contain a wide variety of proteins, some of which are unstable, naturally forming an opalescent precipitate, so the wine will have an unpleasant appearance. From the oenological point of view, the protein ...
  • Increasing the technical efficiency of bead mills for ultra-fine grinding of components of medicinal and cosmetic products 
    HRININH, Kateryna; GUBENIA, Oleksii; ZHYTNETSKYI, Artem; SAMARCHUK, Serhii (Technical University of Moldova, 2024)
    Ultrafine grinding of model suspensions based on castor oil and solid dye particles is being studied. The research was carried out on an experimental stand based on a vertical type bead mill. The particle size distribution ...
  • IIoT: A tool to increase productivity and reduce costs in the packaging industry 
    KRYVOPLIAS-VOLODINA, Liudmyla (Technical University of Moldova, 2024)
    The study focuses on the use of the Industrial Internet of Things (IIoT) concept to optimize the operation of packaging machines. The study examines the potential of IIoT to collect, process, and analyze data on the operation ...
  • Grape microbiome from `Stefan Voda` PGI as a source of starter cultures 
    COVACI, Ecaterina; VLADEI, Natalia; ARSENI, Alexandra; DAMASCHIN, Valeria (Technical University of Moldova, 2024)
    Oenological selected yeasts confer evident advantages compared to spontaneous fermentation. Numerous microorganisms from the vineyard are found on the surface of grape berries, and many of them are known to influence the ...
  • Good climate change adaptation practices of small agricultural enterprises in The Republic of Moldova 
    NISTIRIUC, Alexandru (Technical University of Moldova, 2024)
    Climate change in recent years for the Republic of Moldova represents one of the primary challenges for the state. Being an agrarian country, the well-being of the population, as well as of the country as a whole, is closely ...
  • Functionality prolongation and biologically active compounds protection in food compositions 
    BAERLE, Alexei (Technical University of Moldova, 2024)
    Food products are derivatives of living organisms that represent complex biological systems, which, despite differing theoretical and philosophical views, strictly adhere to the fundamental laws and principles of classical ...
  • The composition of amino acids in the light and dark brewer’s spent grain as a food fortification ingredient 
    SAITAN, Olesea; TARNA, Ruslan; CODINA, Georgiana Gabriela; GHENDOV-MOSANU, Aliona (Technical University of Moldova, 2024)
    The objective of this study is to determine the quantitative and qualitative composition of amino acids in light and dark brewer's spent grain. For the research, the spent grain was dried using a convection method to a ...
  • Technological and ingredient features of food product development in Ukraine 
    PYLYPENKO, Liudmyla; VERKHIVKER, Yakov; KILIMENCHUK, Оlena; MYROSHNICHENKO, Olena (Technical University of Moldova, 2024)
    The war in Ukraine, which has been going on for over 2,5 years, requires not only a change in the organization of nutrition for the participants in the conflict, temporarily displaced children and adults, but also the ...
  • Sustainable utilization of oilseed industry waste for functional food products 
    CAPCANARI, Tatiana; COVALIOV, Eugenia; NEGOITA, Catalina (Technical University of Moldova, 2024)
    This study addresses the sustainable valorization of waste from the oilseed industry and the development of widely accessible functional food products tailored to the specific needs of the Republic of Moldova's population. ...
  • Sous-vide cooking and its effects on antioxidant-rich vegetables 
    RADU, Oxana; BOISTEAN, Alina (Technical University of Moldova, 2024)
    The research aims to study optimal conditions for processing plant-based foods using the sous-vide technique, a vacuum -sealed cooking method performed at relatively low and constant temperatures. While sous-vide is typically ...
  • Sensory characteristics of the mead obtained from polyflora honey 
    CHIRSANOVA, Aurica; COVALI, Anna (Technical University of Moldova, 2024)
    The aim of this work was to analyze the physico-chemical and sensory properties of mead produced with immobilized cells of Saccharomyces cerevisiae strain QA23, as well as the use of the spontaneous flora of polyflora ...

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