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Articolul precedent |
Articolul urmator |
348 12 |
Ultima descărcare din IBN: 2024-02-29 17:44 |
Căutarea după subiecte similare conform CZU |
664.85.047 (4) |
Preservation of organic edible substances. Candying, crystallizing. Sterilization. Pasteurization. Canning. Freeze-drying. Preservation of plant, vegetable products (95) |
SM ISO690:2012 POPA, Sergiu, VIŞANU, Vitali, BALAN, Mihail, MELENCIUC, Mihail, MALAI, Cristian. Sistem pentru deshidratarea fructelor cu eficiență energetică înaltă. In: Ştiinţa Agricolă, 2022, nr. 1, pp. 97-102. ISSN 1857-0003. DOI: https://doi.org/10.55505/sa.2022.1.14 |
EXPORT metadate: Google Scholar Crossref CERIF DataCite Dublin Core |
Ştiinţa Agricolă | ||||||
Numărul 1 / 2022 / ISSN 1857-0003 /ISSNe 2587-3202 | ||||||
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DOI:https://doi.org/10.55505/sa.2022.1.14 | ||||||
CZU: 664.85.047 | ||||||
Pag. 97-102 | ||||||
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The paper is dedicated to streamlining the process of fruit dehydration, by microwave treatment in the tunnel, mainly by reducing electricity consumption. To address this issue, an experimental system for fruit dehydration was developed, thus the research being conducted applying a tunnel-type dehydrator. The experiments were performed on the example of apricots, peaches and plums. The results obtained with the application of the experimental system were compared with those obtained based on the classical dehydration technology. Fruit dehydration based on the developed system reduces the consumption of electricity by about 1.37 times, compared to the application of classical technology. |
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Cuvinte-cheie dehydration system, fruit dehydration, Microwave treatment, Tunnel effect, energy consumption, sistem de deshidratare, deshidratarea fructelor, Tratare cu microunde, Efect tunel, Consum de energie |
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