Study of drying sugar sorghum process
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2020-09-11 10:40
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BERNIC, Mircea; ŢISLINSCAIA, Natalia; VIȘANU, Ion; VIŞANU, Vitali; BALAN, Mihail. Study of drying sugar sorghum process. In: Modern Technologies in the Food Industry. 18-20 octombrie 2018, Chişinău. Chișinău, Republica Moldova: 2018, pp. 35-42. ISBN 978-9975-87-428-1.
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Modern Technologies in the Food Industry 2018
Conferința "Modern Technologies in the Food Industry"
Chişinău, Moldova, 18-20 octombrie 2018

Study of drying sugar sorghum process


Pag. 35-42

Bernic Mircea, Ţislinscaia Natalia, Vișanu Ion, Vişanu Vitali, Balan Mihail
 
Technical University of Moldova
 
Disponibil în IBN: 3 iulie 2019


Rezumat

This article presents the study of the kinetics of the process of convection drying and the application of microwaves of the sugar sorghum cultivated under the conditions of the Republic of Moldova. The kinetics of the convection drying process were studied at different temperatures: 50°C, 60°C, 70°C, 80°C, 90°C and by microwave application at different magnetron powers: 150W, 240W, 360W, 480W, and 550W. The external appearance of the samples obtained in order to determine optimal drying parameters, both quantitatively and qualitatively, was also analyzed.

Cuvinte-cheie
drying process, convection, microwave, sugar sorghum