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CNAA / Theses / 2010 / June /

Study and Elaboration of the Sunflower Seeds Drying Process with a Scope to Use Them in Bakery Production

Author: Osoianu Gheorghii
Degree:doctor of engineering
Speciality: 05.18.12 - Food industry processes and equipment
Scientific adviser: Mircea Bernic
doctor habilitat, professor, Technical University of Moldova
Scientific council:


The thesis was presented on the 23 June, 2010
Approved by NCAA on the 6 October, 2010


Adobe PDF document1.38 Mb / in romanian


drying process, transfer of mass, heat exchange, high-frequency currents, adhesion, electro-physical parameters, tangent of angle of loss, relative dielectric permittivity, internal source of heat


Dissertation includes introduction, six chapters, conclusions, 258 bibliographical sources, annexes, 150 pages of main text, including 43 figures, 13 tables. The obtained results have been published in 28 scientific articles, among which 2 have been elaborated as a single author, 8 have been published in refereed magazines.

The sphere of examination includes application of electromagnetic fields in the process of drying, especially of sunflower seed drying.

The scope of dissertation consists in elaboration of sunflower seeds drying process using internal source of heat and others in order to provide a high level of adhesion in course of dusting of bakery goods with grit.

Aims: the studying of electro-physical parameters of sunflower seeds, the kinetics of sunflower seeds drying process with different methods of energy supplies; the definition of influence of different methods of sunflower seeds drying process upon the degree of their fragmentation; the studying of interaction of adhesion forces between oil and contacting surface in conditions of different methods of drying; the elaboration of scheme of an arrangement device for the sunflower seeds drying, meant for bakery goods dusting.

Scientific novelty and originality consists in establishing optimal frequency of HFC in 27 MHz, about which the maximum detachment of heat in the sunflower seeds takes place; the elaboration of mathematical model of the drying process in the field of HFC, elaboration of mathematical model of studying the process of sunflower seeds defragmentation and the model of the adhesion process between the grit from sunflower seeds and bakery products.

Theoretical significance of the dissertation consists in establishing of the relation of tg and ` of sunflower seeds depending on f, T and U of the product. In the dissertation there had been demonstrated the efficiency of combined energy usage – convection + HFC for the intensification of sunflower seeds drying process and obtaining major values of adhesion forces among sunflower seeds’ grit and bakery products.

The practical applicability of the dissertation consists in the elaboration of device for the sunflower seeds drying with lower energy consumption. This will allow to replace the imported oleaginous products used in bakery production with the native ones.