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SM ISO690:2012 BERNIC, Mircea, ŢISLINSCAIA, Natalia, VIȘANU, Ion, VIŞANU, Vitali, BALAN, Mihail. Study of drying sugar sorghum process. In: Modern Technologies in the Food Industry, Ed. 4, 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" 4, Chişinău, Moldova, 18-20 octombrie 2018 | ||||||
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Pag. 35-42 | ||||||
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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. |
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Cuvinte-cheie drying process, convection, microwave, sugar sorghum |
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<meta name="citation_title" content="Study of drying sugar sorghum process"> <meta name="citation_author" content="Bernic Mircea"> <meta name="citation_author" content="Ţislinscaia Natalia"> <meta name="citation_author" content="Vișanu Ion"> <meta name="citation_author" content="Vişanu Vitali"> <meta name="citation_author" content="Balan Mihail"> <meta name="citation_publication_date" content="2018"> <meta name="citation_collection_title" content="Modern Technologies in the Food Industry"> <meta name="citation_firstpage" content="35"> <meta name="citation_lastpage" content="42"> <meta name="citation_pdf_url" content="https://ibn.idsi.md/sites/default/files/imag_file/35-42_0.pdf">