Facultatea Tehnologia Alimentelor: Recent submissions

  • Influence of some technological factors on digestibility in vitro of chickpeas seeds proteins 
    GUTIUM, Olga (Tehnica UTM, 2012)
    It was studied the influence of technological factors on protein digestibility of chickpea seeds after enzymatic hydrolysis with pepsin in acid medium (pH 1.2). It was found that swelling, especially cooking and germination ...
  • Economic and technological aspects of tenderness of adults beef through marinating 
    ISTRATI, Daniela; VIZIREANU, Camelia; DIMA, Felicia; GARNAI, Maria; DINICA, Rodica (Tehnica UTM, 2012)
    Meat, steaks basic structure provides high biological value protein with essential amino acids in a balanced proportion corresponding to the metabolic needs of the body. Recent research has revealed that marinating meat ...
  • Principles of vibroextraction and prospects of its application in food production industry 
    ZAVIALOV, Vladimir; MALEJIC, Ivan; BODROV, Viktor; MISYURA, Taras; ZAPOROZHETS, Yuliya; POPOVA, Nataliya; DEKANSKIY, Vadim (Tehnica UTM, 2012)
    In the present work, we present results of investigations of the intensifying action of low-frequency mechanical vibrations on the extraction process of desired components from vegetable raw materials under conditions of ...
  • Simulation of the drying process with the optimization of energy 
    ŢISLINSCAIA, Natalia; BERNIC, Mircea; LUPAŞCO, Andrei; RĂDUCAN, Marcel; DODON, Adelina (Tehnica UTM, 2012)
    As the food moisture has different forms of communication, requiring large amounts of energy for their destruction, we attempted to simulate the optimization of energy supply and to present it as a function of the energy ...
  • Investigation of working environment parameters in meat processing 
    TANEVA, Donka; PROKOPOV, Tsvetko; BALEV, Desislav; HADJIKINOVA, Mima; STOEV, Dimitar (Tehnica UTM, 2012)
    The main working environment parameters such as microclimate, noise and light in meat processing pilot plant were investigated in this study. The pilot plant working conditions were identical like in most of small and ...
  • Nutritional value of chickpea seeds proteins 
    GUTIUM, Olga (Tehnica UTM, 2012)
    Chickpeas is an important source of vegetable protein, rich in essential amino acids. In this paper were studied nutrition and grain protein amino acid content of chickpeas. It was found that chickpeas proteins include ...
  • High hydrostatic pressure and pulsed electric fields. An overview 
    STOICA, Maricica; FILIMON, Veronica; ALEXE, Petru; GITIN, Liliana (Tehnica UTM, 2012)
    The conventional heat treatment ensures food safety but can lead to undesirable changes both in the nutritional and in the sensorial properties of the foods. In order to avoid these unfavourable changes during the heat ...
  • Prospects of using walnut oil cake in food industry 
    GROSU, Carolina; BOAGHI, Eugenia; PALADI, Daniela; DESEATNICOVA, Olga; REŞITCA, Vladislav (Tehnica UTM, 2012)
    The walnut is an extraordinary culture, profitable and useful from all points of view. From the economic point of view, there is no doubt that the walnut is a profitable culture: all its “anatomic” parts can be used: first ...
  • Air permeability of food packaging papers 
    STANCIU, Constantin; NECHITA, Petronela (Tehnica UTM, 2012)
    Paper and board are the cellulose materials most used in food packaging. Cellulose materials can be used as primary package (direct contact with the foods) or as secondary package (that give mechanical resistance). Food ...
  • Oil presses from oilseeds 
    SLIUSARENCO, Valentin (Tehnica UTM, 2012)
    The article describes a brief history of the development of vegetable oil production and in particular presses that are used. Compared screw presses and hydraulic. Described M8-MSHP press for the final extraction of vegetable ...
  • Sonic activation of waterderived from aquaculture and microbiological effect 
    GRAUR, Iulia; BALAN, George (Tehnica UTM, 2012)
    The paper presents the problem ofdeveloping anew and effective method for water derived from aquacultureby applying sonic technologies. Researches have shown encouraging resultson the use of ultrasoundin water derived from ...
  • ATP – agreement. Refrigeration and foodstuffs – energy consumption 
    SCHREMPF, Bernhard (Tehnica UTM, 2012)
    ATP is the multi- lateral agreement between Signatory Countries (Contracting Parties) for overland cross border carriage of perishable foodstuffs. It ensures that vehicles used for this carriage meet agreed international ...
  • Identification of botanical origin of sugar/ethanol in wine by application of nuclear magnetic resonance of deuterium 
    GORINCIOI, Elena; STURZA, Rodica; BARBA, Alic (Tehnica UTM, 2012)
    Along with the multiple useful applications in medicine, chemistry, petroleum industry and other fields, NMR spectroscopy offers a powerful approach for studies related to food science. Present communication is aimed at ...
  • The analisis of the burdock roots drying process with high frequency waves 
    ROTARI, E.; LUPAŞCO, A.; BERNIC, M.; BANTEA-ZAGAREANU, V. (Tehnica UTM, 2012)
    This article suggests a new method of burdock roots drying with hihg frequency flow.The kinetics process was investigated by convection and combined methods. It was found that the application of high frequency currents ...
  • Recovery of higher technological aspects overripe bananas 
    GARNAI, Maria Cristiana; VIZIREANU, Camelia; DIMA, Felicia; ISTRATI, Daniela (Tehnica UTM, 2012)
    In this study overripe bananas were used in order to obtain alcoholic beverages. Originally overripe bananas were analyzed physicochemical then were subjected to alcoholic fermentation with selected yeasts (commercially ...
  • Possibility of usage of selective membranes for vegetable products storage 
    RADIONENKO, Vitaliy; KOCHETOV, Valentine (Tehnica UTM, 2012)
    The article considered possibility of vegetable products storage in modules with modified gaseous atmosphere by usage of selective membranes. Results of experimental investigations by storage of apples in cameras of ...
  • Nutritional and sensory characterization of frozen peas during culinary processing 
    DIMA, Felicia; VIZIREANU, Camelia; GARNAI, Maria Cristiana; ISTRATI, Daniela (Tehnica UTM, 2012)
    Food grains are nominated as the main sources of soluble fiber, vegetables are very important to produce insoluble fiber, like peas [6]. The market of our country has been flooded with a wide range of plant products frozen ...
  • Modeling of deep-frying culinary products 
    POTAPOV, V.; PETRENKO, E.; SHEVCHENKO, S. (Tehnica UTM, 2012)
    The article presents an approximate physical-mathematical model that describes the process of frying deep-fried food products, and makes it possible to determine the duration of the frying process by temperature in the ...
  • Maximizing the health benefits of functional foods through microencapsulation techniques 
    DIMA, Cristian; GÎTIN, Liliana; ALEXE, Petru; DIMA, Stefan (Tehnica UTM, 2012)
    Functional foods offer physiological health benefits and disease prevention over and above their nutritional contribution. Adding bioactive ingredients to functional foods presents many challenges, particularly with respect ...
  • Liquid materials drying in the dryer of pseodoliquified layer with an inert carrier 
    POPERECHNYJ, Anatolii; KORNIJCHUK, Vladimir; KALARASH, Aleksandra (Tehnica UTM, 2012)
    In this paper is justified the choice of pseodoliquified layer apparatus for drying liquid foods, the results of experimental studies of the kinetics of convective drying of milk protein concentrate are presented.

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