Conserve de legume net

15
2%,(&7,9(850 5,7( $WUDJHUHD DWHQ LHL VWXGHQ LORU DVXSUD LPSRUWDQ HL YDORULL DOLPHQWDUH D DFHVWXL UH]HUYRU ELRORJLF GH YLWDPLQH œL SULQFLSLL FKLPLFH FX URO WHUDSHXWLF vQ FRQWH[WXO XQHL YDORULILF UL industriale eficiente a produselor acestui sector horticol. REZUMAT $FHVW FDSLWRO YLQH V FRPSOHWH]H FXQRœWLQ HOH DVLPLODWH GLQ VWXGLXO FRQVHUY ULL IUXFWHORU prezentându-VHIOX[XOWHKQRORJLFGHSUHOXFUDUHDOOHJXPHORUFXGLIHUHQ LHULOHVSHFLILFHWH[WXULLœL JUDGXOXLGHUH]LVWHQ ODSUHOucrare. 6H PHQ LRQHD] GH DVHPHQHD WLSXULOH GH DPEDODMH IRORVLWH vQ FRQWH[WXO XQRU LQGLFL GH FDOLWDWH SUHFXP œL FRQGL LLOH FH WUHEXLHVF vQGHSOLQLWH SHQWUX DVLJXUDUHD XQHL EXQH VWDELOLW L ELRFKLPLFHFXVFRSXOHYLW ULLGLIHULWHORUGHIHFWHGHIDEULFD LH CUVINTE SAU EXPRESII CHEIE: PDWXULWDWHLQGXVWULDO , GHFROLUHFKLPLF 9 6RUWLPHQWHOHGHFRQVHUYHGHOHJXPHVWHULOL]DWHVHJUXSHD] DVWIHO A -FRQVHUYHGHOHJXPHvQDS œLEXOLRQ B - conserve de legume în ulei; C -FRQVHUYHGHOHJXPHvQR HW PURGXVHOHWUHEXLHV FRUHVSXQG GRFXPHQWHORUWHKQLFHQRUPDWLYHGHSURGXVvQYLJRDUH 1. MATERIA PRIMÃ &RQGL LLGHFDOLWDWH 0DWHULD SULP – legumele proaspete – WUHEXLH V FRUHVSXQG GRFXPHQWHORU WHKQLFH QRUPDWLYGHSURGXVHDUHSUH]LQW IDFWRUXOHVHQ LDOvQDVLJXUDUHDFDOLW LLSURGXVHORUILQLWH La fabricarea conservelor de legume se folosesc ca materii prime legume proaspete sau preconservate. CONSERVE DE LEGUME

Transcript of Conserve de legume net

Page 1: Conserve de legume net

2%,(&7,9(�850 5,7(

$WUDJHUHD� DWHQ LHL� VWXGHQ LORU� DVXSUD� LPSRUWDQ HL� YDORULL� DOLPHQWDUH� D� DFHVWXL� UH]HUYRU�ELRORJLF� GH� YLWDPLQH� úL� SULQFLSLL� FKLPLFH� FX� URO� WHUDSHXWLF� vQ� FRQWH[WXO� XQHL� YDORULILF UL�industriale eficiente a produselor acestui sector horticol. REZUMAT

$FHVW�FDSLWRO�YLQH�V �FRPSOHWH]H�FXQRúWLQ HOH�DVLPLODWH�GLQ�VWXGLXO�FRQVHUY ULL�IUXFWHORU��prezentându-VH�IOX[XO�WHKQRORJLF�GH�SUHOXFUDUH�DO�OHJXPHORU�FX�GLIHUHQ LHULOH�VSHFLILFH�WH[WXULL�úL�JUDGXOXL�GH�UH]LVWHQ �OD�SUHOucrare. 6H� PHQ LRQHD] �� GH� DVHPHQHD�� WLSXULOH� GH� DPEDODMH� IRORVLWH� vQ� FRQWH[WXO� XQRU� LQGLFL� GH�FDOLWDWH�� SUHFXP� úL� FRQGL LLOH� FH� WUHEXLHVF� vQGHSOLQLWH� SHQWUX� DVLJXUDUHD� XQHL� EXQH� VWDELOLW L�ELRFKLPLFH�FX�VFRSXO�HYLW ULL�GLIHULWHORU�GHIHFWH�GH�IDEULFD LH� CUVINTE SAU EXPRESII CHEIE: PDWXULWDWH�LQGXVWULDO , GHFROLUH�FKLPLF ��

9

6RUWLPHQWHOH�GH�FRQVHUYH�GH�OHJXPH�VWHULOL]DWH�VH�JUXSHD] �DVWIHO� � A -�FRQVHUYH�GH�OHJXPH�vQ�DS �úL�EXOLRQ� � B - conserve de legume în ulei; � C -�FRQVHUYH�GH�OHJXPH�vQ�R HW�

PURGXVHOH�WUHEXLH�V �FRUHVSXQG �GRFXPHQWHORU�WHKQLFH�QRUPDWLYH�GH�SURGXV�vQ�YLJRDUH�

1. MATERIA PRIMà �����&RQGL LL�GH�FDOLWDWH

0DWHULD� SULP � – legumele proaspete –� WUHEXLH� V � FRUHVSXQG � GRFXPHQWHORU� WHKQLFH�QRUPDWLY�GH�SURGXV��HD�UHSUH]LQW �IDFWRUXO�HVHQ LDO�vQ�DVLJXUDUHD�FDOLW LL�SURGXVHORU�ILQLWH� La fabricarea conservelor de legume se folosesc ca materii prime legume proaspete sau preconservate.

CONSERVE DE LEGUME

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$SUHFLHUHD�FDOLW LL�PDWHULHL�SULPH�XWLOL]DWH�vQ�LQGXVWULD�FRQVHUYHORU�VH�IDFH� LQkQG�VHDPD�GH�FRQGL iile impuse de procesul tehnologic de prelucrare. &DOLWDWHD�OHJXPHORU�VH�GHILQHúWH�SULQ�LQGLFDWRUL�JHQHUDOL�úL�LQGLYLGXDOL�DL�VSHFLHL�úL�VRLXOXL� $VSHFWXO� H[WHULRU� DO� OHJXPHORU� HVWH� QR LXQHD� FH� LQFOXGH� R� VHULH� GH� LQGLFDWRUL� FDOLWDWLYL�privind gradul de pURVSH LPH� úL� LQWHJULWDWH�� SUH]HQ D� FRUSXULORU� VWU LQH�� FXORDUHD�� IRUPD� úL�dimensiunile, stadiul de maturitate, starea igienico-VDQLWDU �HWF� /HJXPHOH�GHVWLQDWH�LQGXVWULDOL] ULL�WUHEXLH�V �ILH�SURDVSHWH��vQWUHJL�I U �ORYLWXUL�PHFDQLFH��neatacate de boli, cXUDWH�� I U � XUPH� GH� SURGXVH� ILWRIDUPDFHXWLFH�� GH� FXORDUH�� P ULPH� úL� IRUP �VSHFLILF �VRLXOXL��UHFROWDWH�OD�VWDGLXO�GH�PDWXULWDWH�LQGXVWULDO � &RQ LQXWXO� ULGLFDW� vQ� VXEVWDQ H� XWLOH�� UHSUH]LQW � XQ� DOW� IDFWRU� LPSRUWDQW� GH� LQGLFDWRUL�calitativi, ce se impun leJXPHORU� GHVWLQDWH� LQGXVWULDOL] ULL�� $LFL� HVWH� LQFOXV � úL� QR LXQHD� GH�UDQGDPHQW�RE LQXW�OD�FXU LUHD�OHJXPHORU��UDSRUWXO�GLQWUH�SDUWHD�XWLO ��FRPHVWLELO ��úL�GHúHXUL��GH�DVHPHQHD�HVWH�IRDUWH�LPSRUWDQW �SURSRU LD�SULQFLSDOLORU�FRQVWLWXHQ L�DL�S U LL�FRPHVWLELOH��KLGUD L�GH�FDUERQ��DPLQRDFL]L��V UXUL�PLQHUDOH��YLWDPLQH�HWF���SUHFXP�úL�UDSRUWXO�GLQWUH�DFHVWHD�

'HúHXULOH�DGPLVH�OD�FXU LUHD�OHJXPHORU�VXSXVH�LQGXVWULDOL] ULL Tabelul nr.31

Nr. crt.

Denumirea legumei 'HúHXUL�� 1DWXUD�GHúHXULORU

1 Ardei 16,2-20,8 SHGXQFXOL��FDOLFLX��VHPLQ H 2 Bame 10,4-14,5 pedunculi, caliciu 3 &DVWUDYH L 3,6-8,5 pedunculi, caliciu 4 Dovlecei 15,2-30,5 SHGXQFXOL��FDOLFLX��VHPLQ H 5 Fasole verde 6,4-11,3 SHGXQFXOL��D H��YkUIXUL��FRGL H 6 Tomate 5,3-12,4 pedunculi, caliciu, semiQ H 7 Vinete 8,6-25,2 pedunculi, caliciu 8 &HDS 6,4-12,5 frunze, disc bazal 9 Usturoi 7,6-14,8 frunze, disc bazal 10 Praz 32,4-49,7 U G FLQL��IUXQ]H 11 Hrean 25,2-28,9 FRML��FROHW��U G FLQL�ODWHUDOH 12 Morcovi 26,4-38,2 coji, colet 13 3 WUXQMHO�U G FLQL 22,5-34,6 coji, colet 14 3 VWkUQDF 20,4-28,6 coji, colet 15 6IHFO �URúLH 20,4-28,3 coji, colet 16 HOLQ �U G FLQL 25,4-37,6 coji, colet 17 &RQRSLG 36,4-45,3 caliciu, tulpini, frunze 18 9DU] �DOE 10,8-24,3 WXOSLQ ��IUXQ]H�H[WHULRDUH��FRWRU 19 9DU] �URúLH 12,3-20,6 WXOSLQ ��IUXQ]H�H[WHULRDUH��FRWRU 20 &HDS �YHUGH 12,4-15,8 frunze, disc radicular 21 Spanac 18,7-40,2 U G FLQL��IUXQ]H�JDOEHQH 22 3 WUXQMHO�IUXQ]H 5,8-10,6 tulpini, pedunculi 23 0 UDU 4,5-8,7 tulpini, pedunculi 24 /HXúWHDQ 5,4-15,6 SH LRO��QHUYXUL 25 HOLQ �IUXQ]H 3,8-7,6 frunze galbene, pedunculi

6H� UHFRPDQG � XWLOL]DUHD� VRLXULORU� GH� OHJXPH� FX� UDQGDPHQW� PD[LP� OD� FXU LUH�� FDUH� DX�FRQ LQXW�ULGLFDW�GH�VXEVWDQ H�QXWULWLYH�úL�UDSRUW�RSWLP�vQWUH�SULQFLSDOLL�FRPSRQHQ L�DL�S U LL�XWLle. 1R LXQHD� GH� FDOLWDWH� D� OHJXPHORU� GHVWLQDWH� LQGXVWULDOL] ULL� LQFOXGH� GH� DVHPHQHD� úL�FRPSRUWDUHD� ORU� vQ� GLIHULWH� ID]H� DOH� SURFHVXOXL� WHKQRORJLF�� vQ� VFRSXO� S VWU ULL� SURSULHW LORU�FDOLWDWLYH�FkW�PDL�DSURSLDWH�GH�FHOH�LQL LDOH� 6H�UHFRPDQG �VRLXUL�GH�OHJXPH��FDUH�vQ�XUPD�WUDWDPHQWHORU�PHFDQLFH�úL�WHUPLFH�QX�VXIHU �

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PRGLILF UL�HVHQ LDOH�GH�FXORDUH�úL�JXVW��DX�SLHUGHUL�PLQLPH�GH�VXEVWDQ H�VROXELOH�XWLOH��]DKDUXUL�YLWDPLQH�WHF���úL�vúL�S VWUHD] �WH[WXUD�I U �vQPXLHUHD�H[FHVLY �D� HVXWXULORU� Calitatea legumHORU� HVWH� FRQGL LRQDW � úL� GH� SHULRDGD� GH� UHFROWDUH�� 6WDELOLUHD� FRUHFW � D�PRPHQWXOXL�RSWLP�GH�UHFROWDUH��SUDFWLF�VH�SRDWH�UHDOL]D�QXPDL�SULQ�FXQRDúWHUHD�IRDUWH�H[DFW �D�diferitelor stadii de maturitate a legumelor. 6WDGLXO�GH�PDWXULWDWH�VH�FDUDFWHUL]HD] �SULQ�QXPHURDVH�PRGLILF UL�FH�DX� ORF� vQ�VWUXFWXUD�OHJXPHORU��FXORDUHD�YHUGH�VH�WUDQVIRUP �vQ�FXORUL�VSHFLILFH�GDWRULW �SLJPHQ LORU�YHJHWDOL��FDURWHQ��OLFRSHQ��� DSDU� DURPHOH� FD� UH]XOWDW� DO� IRUP ULL� XOHLXULORU� HWHULFH�� JXVWXO� GHYLQH� SO FXW� vQ� XUPD�stabilirii uQRU� UDSRUWXUL� DUPRQL]DWH� vQWUH� SULQFLSDOLL� FRQVWLWXHQ L�� ]DKDUXUL�� DFL]L� RUJDQLFL��VXEVWDQ H�PLQHUDOH��ÌQ�WLPSXO�PDWXULW LL�SURSULX-]LVH�VH�SURGXFH�EUXQLILFDUHD�VHPLQ HORU�OD�XQHOH�legume (vinete, bame, ardei, dovlecei etc.) În procesul de maturizare a lHJXPHORU�VH�GLVWLQJ�XUP WRDUHOH�HWDSH�SULQFLSDOH�

• PDWXULWDWHD�FRPHUFLDO � • PDWXULWDWHD�LQGXVWULDO • maturitatea de consum; • PDWXULWDWHD�IL]LRORJLF �

Maturitatea de consum� UHSUH]LQW � VWDGLXO� vQ� FDUH� OHJXPHOH� vQGHSOLQHVF� vQVXúLULOH�RUJDQROHSWLFH� úL� IL]LFR-chimLFH� WLSLFH� VRLXOXL�� DX� YDORDUHD� DOLPHQWDU � PD[LP � úL� XQ� FRHILFLHQW�ridicat de digestibilitate. La majoritatea legumelor maturitatea de consum precede maturitatea IL]LRORJLF �� (VWH� FD]XO� OHJXPHORU� YHU]L� �PD] UH�� IDVROH�� S VW L�� DUGHL�� GRYOHFHL�� FDVWUDYH L��YHUGH XUL�HWF����FDUH�VH�FRQVXP �vQ�VWDUH�LPDWXU �GLQ�SXQFW�GH�YHGHUH�IL]LRORJLF� 0DWXULWDWHD�LQGXVWULDO �UHSUH]LQW �VWDGLXO�RSWLP�GH�SUHOXFUDUH�D�OHJXPHORU�úL�vQ�JHQHUDO�WUHEXLH� V � FRLQFLG � FX� PDWXULWDWHD� GH� FRQVXP�� LQkQG� VHDPD� GH� FDUDFWHULVWLFLOH� OHJXPelor în DFHDVW �HWDS � 3HQWUX�D�VH�DVLJXUD�OHJXPH�FRUHVSXQ] WRDUH�LQGXVWULDOL] ULL��VH�LPSXQ�XUP WRDUHOH�P VXUL�JHQHUDOH�� FH� WUHEXLH� DSOLFDWH� GH� F WUH� SURGXF WRULL� GH� OHJXPH� úL� GH� F WUH� XQLW LOH� GH�LQGXVWULDOL]DUH�úL�DQXPH�

• cultivarea legumelor din soiurLOH�FX�FDOLW L�LQGLFDWH�SHQWUX�LQGXVWULDOL]DUH� • HúDORQDUHD�FXOWXULORU�vQ�VFRSXO�SUHOXQJLULL�FDPSDQLHL�GH�SUHOXFUDUH� • DVLJXUDUHD�FRQGL LLORU�GH�PDWXUL]DUH�XQLIRUP �D�ORWXULORU�vQ�VFRSXO�DSOLF ULL�UHFROW ULL�

mecanizate a legumelor. Legumele preconservate dHVLQDWH�SUHOXFU ULL� XOWHULRDUH� VXE� IRUP �GH�FRQVHUYH�� VH�RE LQ�SULQ�DSOLFDUHD�XUP WRDUHOH�PHWRGH�

� VXSUDV UDUH� OD�DUGHL�JUDV��DUGHL� LXWH�IUXQ]H�FRQGLPHQWDUH��S WUXQMHO��P UDU�� WDUKRQ��HOLQ ��IRL�GH�YL �

� IHUPHQWD LH�ODFWLF �OD�FDVWUDYH L��JRJRQHOH��YDU] �DOE ��FRQRSLG ��GRYOHFHL�SDWLVRQ� � DFLGLILUH�OD�JRJRúDUL��DUGHL�.DSLD��FDVWUDYH L��GRYOHFHL�SDWLVRQ� � GHVKLGUDWDUHD� OD� FHDS �� IUXQ]H� FRQGLPHQWDUH� �S WUXQMHO�� HOLQ �� P UDU�� WDUKR���

PD] UH� � VWHULOL]DUH� vQ� DPEDODMH� PDUL� OD� RULFH� IHO� GH� OHJXPH�� vQ� SUDFWLF � DFHVW tip de

SUHFRQVHUYDUHD�VH�DSOLF �OD�PD] UH��IDVROH�S VW L� � FRQJHODUH�OD�PD] UH��IDVROH�YHUGH�HWF�� � vQVLOR]DUH�OD�U G FLQRDVH��FDUWRIL��YDU] �HWF�

3H� OkQJ � FRQGL LLOH� FDOLWDWLYH� FH� VH� LPSXQ� PDWHULHL� SULPH� GHVWLQDW � LQGXVWULDOL] ULL�� OD�legumele preconservaWH� VH� YD� DFRUGD� R� DWHQ LH� GHRVHELW � FRQVLVWHQ HL�� DYkQG� vQ� YHGHUH�tratamentele termice la care se supun produsele în procesul tehnologic de fabricare al conservelor. /HJXPHOH�SURDVSHWH�úL�SUHFRQVHUYDWH�WUHEXLH�V �FRUHVSXQG �FRQGL LLORU�WHKQLFH�GH�FDOLWDWH impuse de documentele tehnice normative de produs în vigoare.

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�����5HFHS LH

5HFHS LD�UHSUH]LQW �FRQWUROXO�FDOLWDWLY�úL�FDQWLWDWLY�DO�OHJXPHORU��5HFHS LD�FDOLWDWLY �FRQVW �vQ� H[DPHQXO� RUJDQROHSWLF� úL� YHULILFDUHD� FRQGL LLORU� WHKQLFH� vQVFULVH� vQ� GRFXPHntul tehnic normativ de produs. 8Q� URO�KRW UkWRU� vO� DX�� H[DPHQXO� RUJDQROHSWLF� úL� YHULILFDUHD� VW ULL� VDQLWDUH� D� OHJXPHORU��I U �V �R�SRDW �VWDELOL�vQWRWGHDXQD�YDORDUHD�ORU�WHKQRORJLF � 'H�DVHPHQHD��QLFL�SULQ�GHWHUPLQ ULOH�GH� ODERUDWRU�QX�VH�SRW� VWDELOL�FX precizie valoarea WHKQRORJLF � OHJXPHORU�� GLQ� OLSVD� XQRU� PHWRGH� DQDOLWLFH� UDSLGH�� FDUH� V � LQGLFH� HYHQWXDOHOH�GHJUDG UL��6LQJXUD�PHWRG �MXVW �GH�GHWHUPLQDUH�D�FDOLW LL�FRQVW �vQ�DSUHFLHUHD�OHJXPHORU�SH�ED] �vQWUHJXOXL�FRPSOH[�GH�GDWH��RE LQXWH�SULQ�H[DPHQ�RUJDQROSHWLF��SUHFXP�úL�SULQ�DQDOL]H��FH�VH�SRW�executa în timp util în laboratoarele întreprinderilor industriale. 3HQWUX� YHULILFDUHD� FDOLW LL� VH� UHFROWHD] � SUREH� PHGLL� GLQ� ORWXO� GH� PDWHULH� SULP � VXSXV�UHFHS LHL�� &RQ LQXWXO� ILHF UXL� PLMORF� GH� WUDQVSRUW� �DXWRFDPLRQ� VDX� YDJRQ�� VH� FRQVLGHU � XQ� ORW��0 ULPHD�XQXL�ORW�QX�WUHEXLH�V �GHS úHDVF ����WRQH��/D�UHFROWDUHD�SUREHORU�PHGLL��VH�YRU�vQO WXUD�DPEDODMHOH�FX�OHJXPH��FH�DX�VXIHULW�GHWHULRU UL�vQ�WLPSXO�WUDQVSRUWXOXL��DFHVWHD�FRQVWLWXLQG�XQ�ORW�separat. Prelevarea probelor se face în conformitate cu prevederile SATS 7218-��� ³)UXFWH� úL�OHJXPH�SURDVSHWH��/XDUHD�SUREHORU´��$VWIHO��OD�SURGXVHOH�WUDQVSRUWDWH�vQ�O ]L��VH�LDX�OD�vQWkPSODUH�GLQ�GLYHUVH�ORFXUL�DOH�ORWXOXL�XQ�QXP U�GH�DPEDODMH�FRQIRUP�WDEHOXOXL�QU����

Tabelul nr.32 1XP U�GH�DPEDODMH�

din lot 3kQ �OD�

100 101-300 301-500 501-1000 Peste 1000

1XP U�GH�DPEDODMH�vQ�proba medie

5 7 9 10 15

/D�SURGXVHOH�vQ�YUDF�VH�LDX�OD�vQWkPSODUH�GLQ�FHO�SX LQ���ORFXUL�úL�VWUDWXUL�GLIHULWH��FDQWLW L�mici de legume, care IRUPHD] �SURED�PHGLH�GH�P ULPH�VSHFLILFDW �vQ�WDEHOXO�QU����

Tabelul nr.33 0 ULPHD�ORWXOXL�vQ�

kg 3kQ �OD���� 201-500 501-1000 1001-5000

Peste 5000

0 ULPHD�SUREHL�medii în kg

10 20 30 60 100

'LQ�SURED�PHGLH�RPRJHQL]DW ��SULQ� UHGXFHUL� VXFFHVLYH�VH�RE LQe proba de laborator, de minim 3 kg, care se supune analizei. 1.3. Transport

$SURYL]LRQDUHD�FX�OHJXPH�VH�IDFH�vQ�JHQHUDO�GH�SH�R�UD] �FkW�PDL�DSURSLDW �GH�XQLWDWHD�GH�SUHOXFUDUH��SHQWUX�D�UHGXFH�WLPSXO�GH�WUDQVSRUW�GH�OD�FHQWUHOH�GH�UHFROWDUH�OD�VHF LLle de prelucrare LQGXVWULDO � 7UDQVSRUWXO�VH�IDFH�FX�PLMORDFH�GH�WUDQVSRUW�DFRSHULWH�SHQWUX�D�SURWHMD�PDWHULD�SULP �GH�LQIOXHQ D�LQWHPSHULLORU� 3H� SDUFXUVXO� WUDQVSRUWXOXL�� OHJXPHOH� WUHEXLH� IHULWH� GH� úRFXUL� úL� Y W P UL� PHFDQLFH�� 'H�aceea, ambalajele recomandate pentru transport sunt adecvate speciei, folosindu-se diferite tipuri GH�O ]L��FRQWDLQHUH��EHQH��FLVWHUQH�HWF� ÌQ� FD]XO� O ]LORU� VDX� FRQWDLQHUHORU�� QLYHOXO� OHJXPHORU� WUHEXLH� V � ILH� FX� �-10 cm, sub vQ O LPHD�DPEDODMXOXL�SHQWUX�D�HYLWD�SURYRFDUHD�GH�Y W P UL�PHFDQLFH�úL�WHUFLXLUH�SULQ�VWULYLUH�

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$PEDODMHOH� WUHEXLH� V � DVLJXUH�DHULVLUHD�SURGXVHORU� DPEDODWH�� V � ILH� vQ� VWDUH� IXQF LRQDO ��FXUDWH��I U �PLURV�VWU LQ�úL�V �QX�PRGLILFH�FDUDFWHULVWLFLOH�GH�FDOLWDWH�DOH�SURGXVXOXL�DPEDODW� (VWH� REOLJDWRULH� VS ODUHD� úL� GH]LQIHF LD� W YLORU�� EHQHORU� úL� FLVWHUQHORU� GXS � ILHFDUH�WUDQVSRUW�FX�PD] UH�GH�OD�VWD LD�GH�EDWR]DUH�OD�IDEULF � 6S ODUHD� VH� HIHFWXHD] � vQ�VSD LL� DPHQDMDWH� VSHFLDOH��FX�DS �FDOG �FX�DGDRV�GH����VRG �FDOFLQDW �� XUPDW � GH� FO WLUH�� FX� DS � UHFH� GLQ� DEXQGHQ �� /D� LQWHUYDO� GH� �� RUH� HVWH� REOLJDWRULH�VS ODUHD�úL�GH]LQIHF LD�EHQHORU�úL�FLVWHUQHORU�GH�WUDQVSRUW�D�WRPDWHORU��'H]LQIHF LD�VH�H[HFXW �FX�DS �FORULQDW ����-100 mg clor activ la litru). 6S ODUHD� FRQWDLQHUHORU� VH� HIHFWXHD] � RUL� GH� FkWH� RUL� VH� LPSXQH� În cazul în care FRQWDLQHUHOH�VH� vQFDUF �FX� UHVWXUL�GH� OHJXPH�VDX�S PkQW�� VS ODUHD�HVWH�REOLJDWRULH�GXS �ILHFDUH�WUDQVSRUW��'XS �VS ODUH��FRQWDLQHUHOH�VH�UHLQWURGXF�vQ�FLUFXLWXO�GH�WUDQVSRUW�QXPDL�GXS �XVFDUH� 8QHOH�VSHFLL�SRW�IL�WUDQVSRUWDWH�úL�vQ�YUDF�vQ�PDúLQL�VDX�UHPRUFL�EDVFXODQWH� ÌQ� DFHVW� PRG� SRW� IL� WUDQVSRUWDWH� WRPDWHOH�� IDVROHD� S VW L�� DUGHLRDVHOH�� YLQHWHOH��U G FLQRDVHOH�HWF� �����'HSR]LWDUHD�WHPSRUDU

6WRFDUHD� OHJXPHORU� SkQ � OD� LQWURGXFHUHD� vQ� SURFHVXO� GH� LQGXVWULDOL]DUH� WUHEXLH� OLPLWDW ��GDF �HVWH�SRVLELO�FKLDU�VXSULPDW ��DVWIHO�vQFkW�SH�GXUDWD�S VWU ULL�V �QX�VH�SURGXF �PRGLILF UL�DOH�caracteristicilor specifice. 'HSR]LWDUHD�WHPSRUDU �VH�UHDOL]HD] �vQ�PDJD]LL��úRSURDQH��SODWIRUPH�DFRSHULWH��ED]LQH�FX�DS �� VLOR]XUL�� GHSR]LWH� VLPSOH� VDX� IULJRULILFH�� FXUDWH�� FkW� PDL� SX LQ� VXSXVH� DF LXQLL� GLUHFWH� D�UDGLD LLORU�VRODUH�úL�SORLORU�FX�SRVLELOLW L�EXQH�GH�YHQWLOD LH�QDWXUDO �VDX�PHFDQLF �D�DWPRVIHUHL�interioare - conform prevederilor STAS 56952-���³)UXFWH�úL�OHJXPH�SURDVSHWH��&RQGL LL�JHQHUDOH�de�DPEDODUH��PDUFDUH��GHSR]LWDUH�úL�WUDQVSRUW��'RFXPHQWH´� 3HQWUX�WRPDWH�úL�PD] UH�VH�SUDFWLF �úL�GHSR]LWDUHD�vQ�ED]LQH�FX�DS � ÌQ� WLPSXO� VWRF ULL� WHPSRUDUH�� OHJXPHOH� VXIHU � R� VHULH� GH� PRGLILF UL� GH� QDWXU � IL]LF ��ELRFKLPLF � úL� PLFURELRORJLF �� 0RGLILF ULOH� VXUYHQLWH� VXQW� vQ� IXQF LH� GH� VSHFLH�� VRL�� JUDG� GH�PDWXULWDWH��FRQGL LL�GH�S VWUDUH��WHPSHUDWXU ��XPLGLWDWH��FLUFXOD LD�DHUXOXL��úL�GXUDWD�GHSR]LW ULL� 'LQWUH� PRGLILF ULOH� IL]LFH�� FHD� PDL� LPSRUWDQW � HVWH� SLHUGHUHD� DSHL� GDWRULW � HYDSRU ULL��având ca rezultDW� VF GHUHD� JUHXW LL� úL� GHVKLGUDWDUHD� VXSHUILFLDO � �]EkUFLUHD��� FHD� FH� FRQIHU �OHJXPHORU�XQ�DVSHFW�QHFRUHVSXQ] WRU��FX� LPSOLFD LL�QHJDWLYH�DVXSUD�FDOLW LL�SURGXVHORU�ILQLWH�úL�consumurilor specifice. ÌQ�WDEHOXO�QU����VH�SUH]LQW �SLHUGHULOH�vQ�JUHXWDWH��valori medii) la depozitarea legumelor, vQ�GHSR]LWH�VLPSOH�úL�SH�SODWIRUPH�DFRSHULWH��VXE�FRSHUWLQH�� 3ULQFLSDOHOH� WUDQVIRUP UL� ELRFKLPLFH� DOH� OHJXPHORU� vQ� SHULRDGD� GH� GHSR]LWDUH� VXQW�XUP WRDUHOH�

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� WUDQVIRUPDUHD�]DK UXOXL�vQ�DPLGRQ��H[��PD] UH�� � UHGXFHUHD�FRQ LQXWXOXL�GH�YLWDPLQH��FDX]DW �GH�SURFHVul de oxidare.

Pierderi în greutate la depozitarea legumelor

Tabelul nr.34 U.M.% Nr. crt.

Denumirea legumei Durata de depozitare

12 ore 24 ore Peste 24 ore

2 zile 4 zile Peste 4 zile

1 Ardei 1,0 1,5 2,5 2 Bame 1,0 1,5 2,5

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3 &DVWUDYH L 1,0 1,5 2,5 4 &HDS - - - 1,0 1,5 2,0 5 &RQRSLG 0,5 1,0 1,5 6 Dovlecei 1,0 1,5 2,5 7 )DVROH��S VW L 1,0 1,5 2,5 8 5 G FLQRDVH - - - 1,0 1,5 2,0 9 0D] UH�S VW L 1,0 1,5 2,5 10 Tomate 1,0 1,5 2,5 11 Vinete 0,5 1,0 1,5 12 9HUGH XUL 1,0 1,5 2,5 13 Spanac 1,0 1,5 2,5 14 9DU] 0,5 1,0 1,5 15 Usturoi - - - 1,0 1,5 2,0

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Page 9: Conserve de legume net

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NaOH în %

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Durata tratamentului minute

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Page 10: Conserve de legume net

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Page 11: Conserve de legume net

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Page 12: Conserve de legume net

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Page 13: Conserve de legume net

FRQVHUYHORU�� 6WHULOL]DUHD� UHSUH]LQW � WUDWDPHQWXO� WHUPLF� DSOLFDW� SURGXVHORU� DPEDODWH� úL� vQFKLVH�ermetic, la temperaturi de peste 1000&�� FDUH� vPSLHGLF � DOWHUDUHD� PLFURELRORJLF � úL� OH� DVLJXU �VWDELOLWDWHD� vQ� WLPS�� 3ULQ� VWHULOL]DUH�� VXQW� GLVWUXVH� IRUPHOH� YHJHWDWLYH� DOH� PLFURRUJDQLVPHORU� úL�SDU LDO�VSRULL�DFHVWRUD� ([LVW �vQV �IRUPH�VSRUXODWH�DOH�XQRU�PLFURRUJDQLVPH�UH]LVWHQWH�OD�DF LXQHD�WHPSHUDWXULORU�vQDOWH��SHQWUX�GLVWUXJHUHD�F URUD�VXQ�QHFHVDUH�WUDWDPHQWH�WHUPLFH�IRDUWH�GXUH�úL�FDUH�LQIOXHQ HD] �QHIDYRUDELO�DVXSUD�FDOLW LL�úL�YDORULL�QXWULWLYH�D�SURGXVHORU�VXSXVH�VWHULOL] ULL� Aceste tipuri de spori sunt gUHX�UHDFWLYDELOL�FD�XUPDUH�D�WUDWDPHQWXOXL�WHUPLF�DSOLFDW�úL�QX�VH�PDL�SRW�GH]YROWD�vQ�FRQGL LL�QRUPDOH�GH�GHSR]LWDUH�D�SURGXVHORU��3HQWUX�D�UHGXFH�FkW�PDL�PXOW�QXP UXO� DFHVWRU� VSRUL� VH� LPSXQH�DVLJXUDUHD� XQRU� FRQGL LL� LJLHQL]DUH� FRUHVSXQ] WRDUH� SH� vQWUHJ�fluxul tehnologic. 6WHULOL]DUHD�WHUPLF �WUHEXLH�V �DVLJXUH�FRQVHUYDELOLWDWHD�SURGXVHORU��PHQ LQHUHD�FDOLW LL�úL�valorii nutritive. 6WDELOLUHD�FRUHFW �D�UHJLPXOXL�GH�VWHULOL]DUH�SHQWUX�ILHFDUH�SURGXV�úL�DSOLFDUHD�vQWRFPDL�D�DFHVWRUD�VXQW�HOHPHQWH�KRW UkWRare în realizarea conservelor de legume. Cele mai mici abateri de OD� UHJLPXO� GH� VWHULOL]DUH� �GXUDW �� WHPSHUDWXU �� SUHVLXQH�� SRW� DYHD� XUP UL� JUDYH� DVXSUD�FRQVHUYDELOLW LL�úL�FDOLW LL�SURGXVHORU� 6WDELOLUHD�UHJLPXULORU�GH�VWHULOL]DUH��VH�FDOFXOHD] �vQ�IXQF LH�GH�YLWH]D�GH�WHUPRSHQHWUD LH�úL�GH�UH]LVWHQ �OD�WHPSHUDWXUL�ULGLFDWH�D�PLFURRUJDQLVPHORU� 9LWH]D�GH�S WUXQGHUH�D�F OGXULL��WHUPRSHQHWUD LH��GHSLQGH�GLUHFW�GH�

• GLPHQVLXQLOH�UHFLSLHQWXOXL�úL�PDWHULDOXOXL�GLQ�FDUH�HVWH�FRQIHF LRQDW� • starea produsului (lichid, solid, vâscos); • WHPSHUDWXUD�LQL LDO � • VLVWHPXO�GH�vQF O]LUH� • VWDUHD�UHFLSLHQWHORU�vQ�WLPSXO�VWHULOL] ULL��VWDWLF��GLQDPLF�� • PRGXO�GH�DúH]DUH�D�DOLPHQWHORU�vQ�UHFLSLHQW�

3HQWUX� D� vQOHVQL� WHUPRSHQHWUD LD�� vQ� SURFHVXO� GH�SURGXF LH� VH� SRDWH� LQWHUYHQL� în faza de XPSOHUH� SULQ� VWDELOLUHD� SURSRU LHL� FRUHFWH� vQWUH� FRPSRQHQWHOH� VROLGH� úL� OLFKLGH�� SULQ� DúH]DUHD�OHJXPHORU� vQ� SR]L LH� YHUWLFDO � �FDVWUDYH L�� GRYOHFHL�� DUGHL� GH� XPSOXW� HWF��� SHQWUX� D� VH� IDFLOLWD�FXUHQ LL�GH�FRQYHF LH�úL�SULQ�GR]DUHD�SURGXVHORU�OD�Wemperaturii cât mai ridicate (temperatura de GR]DUH� D� OLFKLGHORU� úL� SURGXVHORU� S VWRDVH� V � ILH� GH� PLQLP� ��)&��� &HLODO L� IDFWRUL� QX� VXQW�LQIOXHQ D L�GH�GHVI úXUDUHD�SURFHVXOXL�WHKQRORJLF� 7HUPRUH]LVWHQ D�PLFURRUJDQLVPHORU�GHSLQGH�GH�

� WHPSHUDWXUD�úL�GXUDWD�de sterilizare; � pH-ul produsului; � JUDGXO�GH�LQIHFWDUH�LQL LDO �D�SURGXVXOXL� � FRPSR]L LD�FKLPLF �D�SURGXVXOXL� � SUH]HQ D�DHUXOXL�

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6WHULOL]DUHD�FRQVHUYHORU�GH�OHJXPH�VH�UHDOL]HD] �vQ�JHQHUDO�OD�WHPSHUDWXUD�GH����0&��GXS �FDUH�VH�DSOLF �U FLUHD�vQ�DS � $JHQWXO�WHUPLF�HVWH�DSD��vQF O]LW �SULQ�EDUERWDUH�GLUHFW � Ridicarea temperatXULL�úL�U FLUHD�FRQVHUYHORU�VH�H[HFXW �SURJUHVLY�vQ�WLPSXO�SUHVFULV�SULQ�UHJLPXO�GH�VWHULOL]DUH��6H�YD�DFRUGD�R�DWHQ LH�GHRVHELW �FRQWUDSUHVLXQLL�GH�DHU��FDUH�VH�LQWURGXFH�SURJUHVLY�� /D� ERUFDQH� FRQWUDSUHVLXQHD� VH� DSOLF � GXS � HOLPLQDUHD� DHUXOXL� GLQ� UHFLSLHQte, când temperatura ape din autoclav ajunge la 1150C. La cutii contrapresiunea este de 1,6-2 at., iar la borcane de 1,5-1,8 at. În cazul borcanelor, contrapresiunea sub 1,3 at. poate determina evacuarea SURGXVXOXL� GLQ� UHFLSLHQW� úL� DUXQFDUHD� FDSDFHORU�� LDU la cea peste 1,8 at are loc deformarea FDSDFHORU�VSUH�LQWHULRU�úL�GHWHULRUDUHD�PDVHL�GH�HWDQúDUH�úL�SLHUGHUHD�HWDQúHLW LL� 5 FLUHD� FRQVHUYHORU� VH� IDFH� SkQ � OD� WHPSHUDWXUD� GH� ��0C, pentru a se evita suprasterilizarea cu efecte nefavorabile asupra produsuOXL� ILQLW� FD�� VF GHUHD� YDORULL� DOLPHQWDUH��UHGXFHUHD� VXEVWDQ LDO � D� FRQ LQXWXOXL� GH� YLWDPLQH�� PRGLILFDUHD� SURSULHW LORU� RUJDQROHSWLFH��intensificarea fenomenelor de coroziune, dezvoltarea bacteriilor WHUPRILOH�GLQ�IORUD�UHPDQHQW � ÌQ�DXWRFODYH�� U FLUHD�VH�HIHFWXHD] �SULQ� LQWURGXFHUHD� WUHSWDW �D�DSHL�GH� U FLUH�� vQ� WLPSXO�SUHVFULV� SULQ� IRUPXOD� GH� VWHULOL]DUH� úL� PHQ LQHUHD� SUHVLXQLL� GLQ� DXWRFODY� FX� DMXWRUXO� DHUXOXL�comprimat. &RQFRPLWHQW��DSD�vQF O]LW �HVWH�HYDFXDW �SULQ�SUHDOSLQ� În acest mod, se reduce tUHSWDW�SUHVLXQHD�GLQ�UHFLSLHQWH�úL�VH�HYLW �GHIRUP ULOH� 6WHULOL]DUHD�FRQWLQX �VH�UHDOL]HD] �SULQ�WUHFHUHD�UHFLSLHQWHORU�SULQ�DSDUDWH�GH�VWHULOL]DUH�vQ�LQWHULRUXO�F URU�DF LRQHD] � WHPSHUDWXUL�PDL�PDUL�GH����0&��GXUDWD� WUDWDPHQWXOXL�ILLQG� vQ� UHOD LH�direct �FX�YLWH]D�GH�vQDLQWDUHD�D�UHFLSLHQWHORU��ÌQ�XQLW LOH�GH�SURGXF LH�VH�XWLOL]HD] �LQVWDOD LL�GH�VWHULOL]DUH�WLS�6WRUN�úL�+XQLVWHU� 7RDWH� WLSXULOH� GH� VWHULOL]DWRDUH� FX� IXQF LRQDUH� FRQWLQX � VDX� GLVFRQWLQX � WUHEXLH� V � ILH�GRWDWH�FX�DSDUDWXU �GH�P VXU �úL�FRQWURO�DYL]DWH�GH�RUJDQHOH�vQ�SUH �

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• VS ODUHD�úL�XVFDUHD�UHFLSLHQWHORU� • verificarea aspectului exterior; • proteMDUHD�VXSUDIH HL�H[WHULRDUH� • paletizarea; • etichetarea; • ambalarea; • paletizarea ambalajelor de transport.

6S ODUHD�UHFLSLHQWHORU�VH�IDFH�VXE�GXúXUL�FX�DS �FDOG ��LDU�XVFDUHD�vQ�WXQHO�FX�DHU�FDOG� &RQVHUYHOH�VWHULOL]DWH�vQ�LQVWDOD LL�FRQWLQXH�VXQW�WUHFXWH�GLUHFW�OD�XVFDUH��GHRDUHFH�VS ODUHD�VH�H[HFXW �vQ�]RQD�ILQDO �D�VWHULOL]DWRDUHORU��7LSXULOH�QRL�GH�LQVWDOD LL�FRQWLQXH�SHQWUX�VWHULOL]DUH�VXQW�GRWDWH�úL�FX�]RQ �GH�XVFDUH� $VSHFWXO�H[WHULRU�HVWH�YHULILFDW�SULQ�H[DPLQDUHD�YL]XDO � Conservele ambalate în cuWLL�VH�SURWHMHD] � OD�VXSUDID D�H[WHULRDU �FX�XQ�VWUDW� VXE LUH�GH�YDVHOLRQ �WHKQLF �QHXWU � Depozitarea conservelor se face pe palete plane izolate sau pachetizate în folie FRQWUDFWDELO ��O ]L�GH�FDUWRQ� (WLFKHWDUHD� UHFLSLHQWHORU� VS ODWH� úL� XVFDWH� VH� SRDWe efectua înainte de paletizare sau la livrare. $PEDODUHD� FRQVHUYHORU� VH� IDFH� vQ� O ]L� GH� OHPQ�� O ]L� GH� FDUWRQ� VDX� IROLH�WHUPRFRQWUDFWDELO � 3DOHWL]DUHD�FRQVHUYHORU�vQ�YHGHUHD�OLYU ULL�VH�HIHFWXHD] �L]RODW�VDX�SDFKHWL]DW��6H�IRORVHVF�palete de diferite tipuri prezentate în tabelul nr.36.

Page 15: Conserve de legume net

Paletizarea recipientelor pline cu conserve

Tabelul nr.36 Nr. 7LS�GH�SDOHW �úL�PRG�GH Normatizare de 1U��GH�UHFLSLHQWH�SH�SDOHW crt. DúH]DUH calitate BoA BoB C1/1 C1/2 1 Paleta plana de transport din

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6028/3-87 588 1071 672 1260

2 3DOHW � SODQ � GH� WUDQVSRUWRDUH� GLQ�lemn, ambalare în pachete de 6 EXF L

STAS 6028,3-87

608 1008 768 1280

3 3DOHW � ODG � PHWDOLF �� DPEDODUH�L]RODW

SATS 8635-85

455 990 564 1302

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STAS 9635-85

- 900 564 1120

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NII 1027-76 270 462 315 644

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NII 1027-76 252 468 322 426

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