conserve de fructe net

21
2%,(&7,9(850 5,7( $FHVW FDSLWRO XUP UHœWHPRGDOLW LOH GH YDORULILFDUH D UHFROWHORU GHIUXFWH SULQ H[WLQGHUHD IRUPHORUGHSUH]HQWDUHœLGHWUDQVIRUPDUHDFRPSR]L LHLSURGXVHORUILQLWHSHED]DGHIUXFWH REZUMAT Pornind de la prHOXFUDUHD PDWHULHL SULPH œL LQGLFLL GH FDOLWDWH FRUHVSXQ] WRUL VH HYLGHQ LD] HWDSHOH VSHFLILFH SURGXVHORU KRUWLFROH FX JUDG GLIHUHQ LDW GH SHULVDELOLWDWH $VWIHO vQ IXQF LHGHVWUXFWXUD HVXWXULORUGLIHULWHORUFDWHJRULLGHIUXFWHVHDSHOHD] ODWHKQLFL individuale cu VFRSXORE LQHULLXQXLUDQGDPHQWULGLFDWSUHFXPœLSHQWUXFRQVHUYDUHDvQWU-RFkWPDLPDUHP VXU a principiilor active cu rol trofic, de biocatalizatori sau terapeutic. 3UH]HQWDUHD VXFFLQW DJDPHLYDULDWHGHSURGXVHFRQVHUYDWHGLQIUXFWHVFRDWHvQHYLGHQ JUDGXO ULGLFDW GH UHQWDELOLWDWH DO DFHVWXL VHJPHQW GLQ LQGXVWULD DOLPHQWDU SULQ DVLJXUDUHD SURGXVHORUSHED] GHIUXFWHSHWRWSDUFXUVXODQXOXL CUVINTE SAU EXPRESII CHEIE: glucoza, pectina. 9 3UH]HQWHOH WHKQRORJLL VHUHIHU OD fabricarea conservelor de fructe, ambalate în recipiente vQFKLVHHUPHWLFœLSDVWHXUL]DWH 6RUWLPHQWHOHGHFRQVHUYHGHIUXFWHVXQWFXSULQVHvQXUP WRDUHOHJUXSH A- compot B- gem C- GXOFHD D- jeleu E- SDVW GHIUXFWH F- PDUPHODG G- magiun H- diverse I- produse dietetice din fructe CONSERVE DE FRUCTE

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Page 1: Conserve de fructe net

2%,(&7,9(�850 5,7( $FHVW�FDSLWRO�XUP UHúWH�PRGDOLW LOH�GH�YDORULILFDUH�D�UHFROWHORU�GH�IUXFWH�SULQ�H[WLQGHUHD�IRUPHORU��GH�SUH]HQWDUH�úL�GH�WUDQVIRUPDUH�D�FRPSR]L LHL�SURGXVHORU�ILQLWH�SH�ED]D�GH�IUXFWH� REZUMAT Pornind de la prHOXFUDUHD� PDWHULHL� SULPH� úL� LQGLFLL� GH� FDOLWDWH� FRUHVSXQ] WRUL�� VH�HYLGHQ LD] �HWDSHOH�VSHFLILFH�SURGXVHORU�KRUWLFROH�FX�JUDG�GLIHUHQ LDW�GH�SHULVDELOLWDWH��$VWIHO��vQ�IXQF LH�GH�VWUXFWXUD� HVXWXULORU�GLIHULWHORU�FDWHJRULL�GH�IUXFWH��VH�DSHOHD] �OD�WHKQLFL individuale cu VFRSXO�RE LQHULL�XQXL�UDQGDPHQW�ULGLFDW�SUHFXP�úL�SHQWUX�FRQVHUYDUHD�vQWU-R�FkW�PDL�PDUH�P VXU �a principiilor active cu rol trofic, de biocatalizatori sau terapeutic. 3UH]HQWDUHD�VXFFLQW �D�JDPHL�YDULDWH�GH�SURGXVH�FRQVHUYDWH�GLQ�IUXFWH�VFRDWH�vQ�HYLGHQ �JUDGXO� ULGLFDW� GH� UHQWDELOLWDWH� DO� DFHVWXL� VHJPHQW� GLQ� LQGXVWULD� DOLPHQWDU � SULQ� DVLJXUDUHD�SURGXVHORU�SH�ED] �GH�IUXFWH�SH�WRW�SDUFXUVXO�DQXOXL� CUVINTE SAU EXPRESII CHEIE: glucoza, pectina.

9

3UH]HQWHOH�WHKQRORJLL�VH�UHIHU �OD�fabricarea conservelor de fructe, ambalate în recipiente vQFKLVH�HUPHWLF�úL�SDVWHXUL]DWH� 6RUWLPHQWHOH�GH�FRQVHUYH�GH�IUXFWH�VXQW�FXSULQVH�vQ�XUP WRDUHOH�JUXSH�

A- compot B- gem C- GXOFHD D- jeleu E- SDVW �GH�IUXFWH F- PDUPHODG G- magiun H- diverse I- produse dietetice din fructe

CONSERVE DE FRUCTE

Page 2: Conserve de fructe net

1. MATERIA PRIMÃ

�����&RQGL LL�GH�FDOLWDWH

&DOLWDWHD�PDWHULHL�SULPH�HVWH�GHWHUPLQDQW �vQ�DVLJXUDUHD�FDOLW LL�SURGXVHORU�ILQLWH� La fabricarea conservelor de fructe se folosesc fructe proaspete sau preconservate FRUHVSXQ] WRDUH�FDOLWDWLY�FRQGL LLOor impuse de normativele tehnice de produs. $SUHFLHUHD�FDOLW LL�PDWHULHL�SULPH�IRORVLWH�vQ�LQGXVWULD�FRQVHUYHORU�VH�IDFH� LQkQG�VHDPD�GH� FRQGL LLOH� LPSXVH� SULQ� SURFHVXO� WHKQRORJLF� GH� SUHOXFUDUH�� FDOLWDWHD� IUXFWHORU� SURDVSHWH� ILLQG�GHILQLW �SULQ�LQGLFDWRUL�JHQHUDOL�úL�LQGLYLGXDOL�DL�VSHFLHL�úL�VRLXOXL� ÌQ�FDGUXO�DFHOXLDúL�VRL��SURSULHW LOH�RUJDQROHSWLFH�úL�IL]LFR-FKLPLFH�GLIHU �úL�HOH�vQ�IXQF LH�GH�IDFWRUL�FD��SHULRDGD�GH�UHFROWDUH��JUDGXO�GH�PDWXULWDWH��FRQGL LLOH�GH�VRO�úL�FOLP ��DJURWHKQLFD�DSOLFDW ��HWDSHOH�GH�UHFROWDUH��FRQGL LLOH�GH�WUDQVSRUW�úL�VWRFDUH�WHPSRUDU ��VWDUHD�LJLHQLFR-VDQLWDU �úL�FDSDFLWDWHD�GH�S VWUDUH�vQ�VWDUH�SURDVS W �D�IUXFWHORU� 3URSULHW LOH� IL]LFH� DOH� IUXFWHORU� LQFOXG� QR LXQL� UHIHULWRDUH� OD� P ULPH�� YROXP�� JUHXWDWH�VSHFLILF ��IHUPLWDWH�HWF��FDUH�GHILQHVF�JUDGXO�GH�PDWXULWDWH�úL�GH�SURVSH LPH�DO�IUXFWHORU� 3URSULHW LOH�RUJDQROHSWLFH�VH�UHIHU �OD�FXORDUH��JXVW��DURP ��FDUH�SRW�VXIHUL�PRGLILF UL�vQ�WLPSXO�WUDQVSRUWXOXL��GHSR]LW ULL�úL�SUHOXFU ULL�IUXFWHORU��'LQ�SXQFW�GH�YHGHUH�FKLPic fructele sunt DOF WXLWH�GLQ�DS ����-�����VXE�IRUP �OLEHU �VDX�OHJDW ��VXEVWDQ H�RUJDQLFH�úL�VXEVWDQ H�PLQHUDOH�– vQ�JHQHUDO�V UXUL�GL]ROYDWH�vQ�VXFXO�FHOXODU�-�vQ�FDUH�SUHGRPLQ �SRWDVLXO� 6XEVWDQ HOH�RUJDQLFH�VXQW�FRPSRQHQWHOH�FHOH�PDL�LPSRUWDQWH�úL�VXnt reprezentate de:

• VXEVWDQ H�SODVWLFH��HOHPHQWHOH�FRQVWUXFWLYH�DOH�FHOXOHORU��vQWUH�FDUH�VH�GLVWLQJ�KLGUD LL�GH�FDUERQ�XúRU�DVLPLODELOL�GRPLQD L�GH�JOXFR] �úL�OHYXOR] �SUHFXP�úL�VXEVWDQ HOH�SHFWLFH��SHFWLQ �úL�SURWRSHFWLQ ��GHRVHELW�GH�LPSRUWDQWH�SHQWUX�Fonservele de fructe;

• VXEVWDQ H�DFWLYH�–�YLWDPLQH�úL�HQ]LPH� • SURGXVH�DOH�PHWDEROLVPXOXL�SODQWHORU�FX�DFL]L�RUJDQLFL��JOXFR]LGH��VXEVWDQ H�WDQDQWH��

XOHLXUL�HWHULFH��FRORUDQ L�HWF� &RPSR]L LD� FKLPLF � úL� YDORDUHD� HQHUJHWLF � D� SULQFLSDOHORU� VSHFLL� GH� IUXFWH� XWilizate în LQGXVWULD� FRQVHUYHORU� VH� SUH]LQW � vQ� WDEHOXO� QXP UXO� QU�� ��� �YDORDUHD� HQHUJHWLF � HVWH� FDOFXODW �QXPDL�OD�SDUWHD�FRPHVWLELO ��&RPSR]L LD�FKLPLF �úL�YDORDUHD�HQHUJHWLF �OD�XQHOH�VSHFLL�GH�IUXFWH

Page 3: Conserve de fructe net

Tabelul nr.26

Nr. crt.

Specia Zaharuri Pro-teine

Subst. pectice

Subst. tanante

Celu-OR]

Vita-mine

Caro-ten mg

Vita-mine din complex

Aci-ditate tartric

6XEVWDQ H�PLQHUDOH�PJ� 9DO��HQHUJHWLF

% % % % % % % Bmg Ca Mg K Na P Kcal%100g 1 Afine 5-6 0,6 0,5 0,1 1,6 22,0 0,13 0,9 10,0 2,4 65,0 1,0 9,0 54,5 2 $JULúH 8-8,5 0,8 0,6 0,1 2,5 35,0 0,21 1,6 29,0 15,0 20,30 1,6 30,0 72,5 3 Caise 12-12,9 0,8 0,6 0,03 0,7 12,0 1,15 7,06 0,8 15,0 11,0 300,0 5,0 23,0 108,2 4 & SúXQL 5-5,5 0,9 0,3 0,12 1,4 59,6 0,06 0,9 26 14 242,0 3,2 33 45,2 5 &LUHúH 10-12 0,8 0,1 0,06 0,6 10,0 0,3 0,4 16 12 250 3 21 96,0 6 &RDF ]H 10 0,9 0,7 0,6 5,4 200 0,6 3,5 10,9 0,9 300 29 27 96,0 7 Coarne 10-11 0,4 0,5 0,55 0,4 72 - 3,1 90,5 8 Gutui 7-7,5 0,5 0,7 0,2 1,8 13,0 0,3 0,9 10 8 200 - 20 65,0 9 Mere 8-8,3 0,3 0,6 0,06 0,9 12,0 0,06 0,5 8 2,6 130 1,7 11 73,5 10 Mure 5-6 1,2 0,8 - - 17,0 0,270 0,9 290 - 190 3,0 - 54,5 11 Pere 10-11 0,5 0,6 0,07 4,0 5,0 0,12 0,3 17 10 120 2,0 22,0 90,5 12 Pepene

galben 5-6 0,3 0,09 0,03 0,3 30,0 12,0 0,03 0,3 12 10 32 2,0 20,6 46,0

13 Piersici 7-8 0,5 0,6 0,06 1,4 8,0 0,3 0,98 0,5 5 10 220 3 30 63,5 14 Prune 12-14 0,5 0,6 0,06 0,7 6,0 0,15 1,2 12 21 230 - 2,4 108,0 15 Struguri 15-16 0,7 0,1 - 0,5 3,0 0,30 0,5 22 - 1500 - - 140,0 16 VLúLQH 10-11 0,9 0,2 0,18 0,3 12,0 0,03 1,4 - 8,0 110 2,7 7 90,0 17 =PHXU 6-7 1,3 0,5 0,13 0,5 23,0 0,04 4,8 1,40 30 120 - 14,0 69,0

Page 4: Conserve de fructe net

$YkQG� vQ� YHGHUH� F � OD� SUHOXFUDUHD� IUXFWHORU� VH� SRW� YDORULILFD� XQHOH� GHúHXUL�� vQ� WDEHOXO�QU���� VH� SUH]LQW � FRPSR]L LD� FKLPLF � D� PLH]XOXL� VkPEXULORU� OD� XQHOH� VSHFLL� GH� IUXFWH�� 'H�asemenea, s-D� FRQVWDWDW� F �PLH]XO� VkPEXULORU�GH� FRDF ]H�FRQ LQH�FLUFD����� JU VLPL�� LDU� FRDMD�VkPEXULORU�DFHVWRU�IUXFWH�DUH�XQ�FRQ LQXW�ERJDW�GH�VXEVWDQ H�WDQDQWH�

&RPSR]L LD�FKLPLF �D�PLH]XOXL�Vkmburilor unor specii de fructe Tabelul nr.27

Specia &RQ LQXW�DS ��

&HQXú �%

Zaharuri %

&HOXOR] �%

*U VLPL�%

Proteine %

$PLJGDOLQ �%

Caise 14-17 2-3 9-12 2,5-3,5 32-49 15-16 3,4-4,5x Piersici 13-18 2,5-3,5 8-11 2,5-3,8 32-45 22-26 3,5-3,6 &LUHúH 38-40 2-3 6-8 3,5-4,0 12-13 5-6 2-3 9LúLQH 39-41 2-3 6-7 3,5-4,0 25-35 6-7 2-3

x��/D�FDLVH�DPLJGDOLQD�VH�FRQ LQH�QXPDL�vQ�IUXFWHOH�FX�VkPEXUL�DPDUL� 3ULQFLSDOHOH�FRQGL LL�SH�FDUH�WUHEXLH�V �OH�vQGHSOLQHDVF �IUXFWHOH�GHVWLQDWH�LQGXVWULDOL] ULL�sunt:

• FRQ LQXW�ULGLFDW�vQ�VXEVWDQ �XVFDW �VROXELO � • UDSRUW�RSWLP�vQWUH�FRQ LQXWXO�GH�]DK U�úL�DFL]L� • FXORDUH��DURP �úL�JXVW�VSHFLILFH�úL�ELQH�H[SULPDWH� • FRQ LQXW�ULGLFDW�vQ�YLWDPLQH�úL�V UXUL�PLQHUDOH� • SURFHQW�UHGXV�GH�GHúHXUL� • JUDG�RSWLP�GH�PDWXULWDWH�LQGXVWULDO � • stare LJLHQLF �-�VDQLWDU �FRUHVSXQ] WRDUH�

�����5HFHS LD

5HFHS LD��VH�H[HFXW �vQ�SXQFWH�IL[H�OD�LQWUDUHD�vQ�XQLWDWHD�GH�SUHOXFUDUH�VDX�OD�SXQFWHOH�GH�DFKL]L LH�úL�FXSULQGH�FRQWUROXO�FDQWLWDWLY�úL�FDOLWDWLY�DO�PDWHULHL�SULPH��2ELHFWLYHOH�XUP ULWH�SULQ�UHFHS LD�FDOLWDWLY �VXQW�

• JUDGXO�GH�SURVSH LPH� • starea igienico-VDQLWDU � • FRQVLVWHQ D�IUXFWHORU� • gradul de maturitate; • DVSHFWXO�H[WHULRU��IRUPD��P ULPHD�úL�FXORDUHD� • JXVW�úL�DURP � • VXEVWDQ �XVFDW �VROXELO �

&RQWUROXO� FDOLWDWLY� DO� IUXFWHORU� VH� HIHFWXHD] � SULQ� H[DPHQ� RUJDQROHSWLF� úL� DQDOL]H� GH�ODERUDWRU�XWLOL]kQG�DSDUDWH�GH�P VXU �úL�FRQWURO��*UDGXO�GH�PDWXULWDWH�úL�SURVSH LPH�D�IUXFWHORU�VH�SRW� GHWHUPLQD� YL]XDO� VDX� SULQ� YHULILFDUHD� IHUPLW LL� WH[WXULL�� XWLOL]kQG� PDWXURPHWUXO� VDX�SHQHWURPHWUXO��6WDUHD�VDQLWDU �VH�poate determina prin metode microbiologice rapide de depistare D� vQF UF WXULL� PLFURELHQH� GH� SH� VXSUDID D� IUXFWHORU�� ,QGLFDWRULL� UHIHULWRUL� OD� IRUP �� P ULPH��FXORDUH�� JXVW�� DURP � úL� VXEVWDQ � VROXELO � VH� DX� vQ� YHGHUH� OD� VWDELOLUHD� GHVWLQD LHL� IUXFWHORU� OD�pUHOXFUDUHD�VXE�IRUP �GH�FRPSRW��JHP��GXOFHD �HWF�

1.3. Transport

7UDQVSRUWXO� IUXFWHORU� OD� XQLW LOH� GH� SUHOXFUDUH� VH� IDFH� vQ� FHO� PDL� VFXUW� WLPS� GH� OD�UHFROWDUH�� vQ� YHKLFXOH� DFRSHULWH� SHQWUX� SURWHMDUHD� GH� LQIOXHQ D� LQWHPSHULLORU�� 3HQWUX� IUXFWHOH� FX�texWXU � VHQVLELO � �F SúXQL��PXUH�� ]PHXU ��FRDF ]H�� DILQH�� VWUXJXUL� HWF��� VH� UHFRPDQG �XWLOL]DUHD�mijloacelor de transport frigorifice.

Page 5: Conserve de fructe net

ÌQ�WLPSXO�WUDQVSRUWXOXL��IUXFWHOH�WUHEXLH�IHULWH�GH�úRFXUL�VDX�Y W P UL�PHFDQLFH� $PEDODMHOH�IRORVLWH�VXQW�vQ�IXQF LH�GH�WH[WXUD�IUXFWHORU��3HQWUX�IUXFWH�FX�WH[WXU �VHQVLELO �VH� XWLOL]HD] � O ]L� GH� GLIHULWH� WLSXUL�� LDU� SHQWUX� IUXFWHOH� FX� WH[WXU � IRUP � �PDUH�� SHUH�� JXWXL��transportul se face în containere de capacitate mare. 6H�LQWHU]LFH�VXSUDvQF UFDUHD�FX�IUXFWH�D�DPEDODMHORU�SHQWUX�D�HYLWD�Y W PDUHD�SULQ�VWULYLUH�D�IUXFWHORU�úL�GH�DFHHD�VWUDWXO�GH�IUXFWH�YD�IL�FX���-���FP�VXE�QLYHOXO�VXSHULRU�D�SHUH LORU�O ]LORU�VDX� FRQWDLQHUHORU�� ÌQ� DFHHDúL� XQLWDWH� GH� DPEDODM� VH� WUDQVSRUW � IUXFWH� FX� JUDG� GH� PDWXULWDWH�apropiat, pentru a evitD�GHJUDG ULOH�úL�SLHUGHULOH�

1.4. Depozitarea

'HSR]LWDUHD�WHPSRUDU �D�IUXFWHORU�SkQ �OD�LQWURGXFHUHD�vQ�SURFHVXO�GH�SUHOXFUDUH�WUHEXLH�V �ILH�FkW�PDL�VFXUW �VDX�GDF �HVWH�SRVLELO�FKLDU�VXSULPDW � )UXFWHOH�VH�S VWUHD] �vQ�GHSR]LWH�VLPSOH��ELQH�DHULVLWH��U FRURDVH��XVFDWH�VDX�vQ�GHSR]LWH�frigorifice. ÌQ�WLPSXO�GHSR]LW ULL�IUXFWHOH�VXIHU �R�VHULH�GH�PRGLILF UL�GH�QDWXU �IL]LF ��ELRFKLPLF �úL�PLFURELRORJLF � vQ� IXQF LH� GH� VSHFLD�� VRLXO�� FDOLWDWHD� úL� SURVSH LPHD� IUXFWHORU�� GXUDWD� úL�WHPSHUDWXUD�GH�S VWUDUH��XPLGLWDWHD�UHODWLY �D�DHUXOXL��SRVLELOLWDWHD�GH�FLUFXOD LH�D�DHUXOXL�HWF� 'LQWUH�PRGLILF ULOH�IL]LFH��FH�DSDU�vQ�WLPSXO�GHSR]LW ULL�R�LPSRUWDQ �GHRVHELW �R�SUH]LQW �SLHUGHUHD� DSHL� SULQ� HYDSRUDUH�� FH� DUH� FD� UH]XOWDW� VF GHUHD� vQ� JUHXWDWH� SULQ� GHVKLGUDWDUH�VXSHUILFLDO � �]EkUFLUHD�� FHHD� FH� FRQIHU � IUXFWHORU� XQ� DVSHFW� QHFRUHVSXQ] WRU�� FX� LPSOLFD LL�nedorite asupra produselor finite. 0RGLILF ULOH�ELRFKLPLFH�PDL�GHV�vQWkOQLWH�vQ�WLPSXO�GHSR]LW ULL�IUXFWHORU�VXQW� • vQPXLHUHD� HVXWXULORU� IUXFWHORU� FD� XUPDUH� D� KLGUROL]HL� HQ]LPDWLFH� D� VXEVWDQ HORU� SHFWLFH�

insolubile; • SLHUGHUL�GH�]DKDUXUL�FD�XUPDUH�D�WUDQVIRUP ULL�ORU�vQ�ELR[LG�GH�FDUERQ�úL�DS �SULQ�UHVSLUD LH� • WUDQVIRUPDUHD�]DK UXOXL�vQ�DPLGRQ� • UHGXFHUHD�FRQ LQXWXOXL�GH�YLWDPLQH��FD�XUPDUH�D�SURFHVHORU�R[LGR-UHGXF WRare. 7UDQVIRUP ULOH�ELRFKLPLFH�FH�DSDU�vQ�IUXFWHOH�S VWUDWH�vQ�FRQGL LL�QHFRUHVSXQ] WRDUH�VXQW��PXFHJ LUH�� IHUPHQWDUHD� �DOFRROLF �� EXWLULF �� ODFWLF ��� $PEHOH� IHQRPHQH� GXF� OD� GHSUHFLHUHD�VXEVWDQ LDO � D� FDOLW LL� IUXFWHORU�� I FkQGX-le inapte pentru prelucraUHD� LQGXVWULDO �� ÌQ� FD]XO�XWLOL] ULL�DFHVWRU� IUXFWH� YRU� FUHúWH� VXEVWDQ LDO�SLHUGHULOH� SULQ�DOWHU UL� PLFURELRORJLFH� �ERPEDMH���3ULQFLSDOLL�IDFWRUL�FDUH�GHWHUPLQ �LQWHQVLWDWHD�WUDQVIRUP ULORU�PLFURELRORJLFH�VXQW��WHPSHUDWXUD�úL�durata de depozitare, calitateD�úL�VWDGLXO�GH�PDWXULWDWH��FRQGL LLOH�LJLHQLFR-sanitare ale ambalajelor úL�GHSR]LWHORU� 'XUDWD�PD[LP �GH�S VWUDUH�WHPSRUDU �D�IUXFWHORU�GHVWLQDWH�LQGXVWULDOL] ULL�GH�OD�UHFROWDUH�SkQ �OD�LQWURGXFHUHD�vQ�SURFHVXO�GH�IDEULFD LH�vQ�IXQF LH�GH�FRQGL LLOH�GH�GHSR]LWDUH�VH�SUH]LQW �vQ�tabelul nr.28.

Page 6: Conserve de fructe net

'XUDWD�PD[LP �GH�VWRFDUH�WHPSRUDU �D�IUXFWHORU�GHVWLQDWH�LQGXVWULDOL] ULL Tabelul nr.28

Depozite RELúQXLWH

Depozite frigorifice Nr. crt.

Specia 'HVWLQD LD�produsului Durata în

ore Tempera-

tura 0C Umiditatea reODWLY �

a aerului % Durata în zile

1 Afine &RPSRW��GXOFHD Gem 0DUPHODG

24 48 120

0-2 0-2 0-2

85-90 85-90 85-90

6 8 10

2 $JULúH &RPSRW��GXOFHD Gem

48 96

0-1 0-1

90-95 90-95

5 10

3 & SúXQL &RPSRW��GXOFHD Gem

8 16

0-1 0-1

85-90 85-90

1 3

4 & WLQ Gem 72 0-1 85-90 8 5 Caise Compot

'XOFHD Gem

36 48 72

0-1 0-1 0-1

85-90 85-90 85-90

4 3 5

6 Caise verzi

'XOFHD 4 2-3 90-95 2

7 &LUHúH &RPSRW��GXOFHD Gem 0DUPHODG

12 36 48

0-2 0-2 0-2

8590 85-90 85-90

2 3 4

8 Coarne Compot Gem

8 24

0-1 0-1

85-90 85-90

1 3

9 &RDF ]H &RPSRW��GXOFHD Gem

24 48

0-1 0-1

85-90 85-90

4 7

10 Gutui Compot 'XOFHD ��JHP

72 98

0-2 0-2

85-90 85-90

7 15

11 Mere Compot Piure 0DUPHODG

120 200 336

0-3 0-3 -

85-90 85-90

-

20 30 -

12 Mure &RPSRW��GXOFHD Gem 0DUPHODG

12 24 36

0-1 0-1 0-1

85-90 85-90 85-90

2 3 4

13 Nuci verzi

'XOFHD 24 0-4 85-90 4

14 Pere de WRDPQ

&RPSRW��GXOFHD Piure 0DUPHODG

120 240 336

0-1 0-1 -

85-90 85-90

-

15 20 -

15 Piersici &RPSRW��GXOFHD Gem

36 48

0-1 0-2

85-90 85-90

7 10

16 Prune verzi

DuOFHD 8 0-2 85-90 3

17 Prune Compot 'XOFHD Gem 0DUPHODG Magiun

24 48 48 - -

0-1 0-1 0-1 - -

85-90 85-90 85-90

- -

4 7 10 - -

18 Struguri &RPSRW��GXOFHD 24 1-2 85-90 3 19 9LúLQH &RPSRW��GXOFHD

Gem 0DUPHODG

12 48 48

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3 5 -

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8 12

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Page 7: Conserve de fructe net

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3. AMBALAJE ConsHUYHOH�GH�IUXFWH�VH�DPEDOHD] �vQ�ERUFDQH�FX�FDSDFLW L�FXSULQVH�vQWUH����-�����PO�úL�FXWLL�FX�FDSDFLW LL�FXSULQVH�vQWUH����-4250 ml. 5HFLSLHQWHOH� GLQ� VWLFO � DX� R� ODUJ � XWLOL]DUH� vQ� LQGXVWULD� FRQVHUYHORU�� FD� XUPDUH� D� XQRU�avantaje�GH�RUGLQ�HFRQRPLF�úL�WHKQRORJLF�SH�FDUH�OH�SUH]LQW �úL�DQXPH�

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Page 8: Conserve de fructe net

� UH]LVWHQ D�VWLFOHL�OD�DJUHVLYLWDWHD�FRPSRQHQWHORU�GLQ�SURGXVH� � VWLFOD�VH�IDEULF �GLQ�PDWHULL�SULPH�LHIWLQH��QHGHILFLWDUH� � IRUPHOH�ERUFDQHORU�SRW�IL�XúRU�diversificate.

Dezavantajele�SH�FDUH�OH�SUH]LQW �ERUFDQHOH��FD�DPEDODMH�SHQWUX�FRQVHUYH�VH�UHIHU �OD� � fragilitate; � UH]LVWHQ D�UHODWLY�VODE �OD�úRFXUL�WHUPLFH� � greutate mare pe unitatea de ambalaj; � FRQGXFWLELOLWDWH�WHUPLF �UHGXV �

Aceste dezavantaje ale rHFLSLHQWHORU� GH� VWLFO � VXQW� FRPSOHW� vQO WXUDWH� vQ� FD]XO� XWLOL] ULL�cutiilor metalice pentru ambalarea conservelor. &XWLLOH�PHWDOLFH�SUH]LQW �XUP WRDUHOH�avantaje:

� UH]LVWHQ �OD�úRFXUL�WHUPLFH�úL�OD�YDULD LL�GH�SUHVLXQH�FH�DSDU�vQ�WLPSXO�WUDWDPHQWHORU���termice;

� FRQGXFWLELOLWDWH�WHUPLF �EXQ � � JUHXWDWH�UHGXV �SH�XQLWDWHD�GH�DPEDODM� � SRVLELOLW L�VSRULWH�GH�PHFDQL]DUH�úL�DXWRPDWL]DUH�D�SURFHVHORU�GH�IDEULFD LH�vQ�ID]HOH�

de dozare, închidere, pasteurizare, etichetare, ambalare etc. Ca dezavantaje în utilizareD�FXWLLORU�PHWDOLFH�PHQ LRQ P�

� LPSRVLELOLWDWHD�GH�UHFXSHUDUH�úL�UHXWLOL]DUH� � WDEOD�SRDWH�IL�DWDFDW �GH�DJHQ L�DJUHVLYL�GLQ�FRPSR]L LD�SURGXVHORU� � PDWHULDOXO�GH�ED] �úL�ODFXULOH�GH�SURWHF LH�GHILFLWDUH�

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Calitatea ambalajelor are� R� LQIOXHQ � FRYkUúLWRDUH� DVXSUD� FDOLW LL� SURGXVHORU� ILQLWH� úL� D�UHQWDELOLW LL�vQWUHSULQGHULORU�SURGXF WRDUH�GH�FRQVHUYH� 8QD�GLQ�FDX]HOH�SULQFLSDOH�DOH�DSDUL LHL�GH�UHEXWXUL�úL�ERPEDMH�HVWH�FDOLWDWHD�LQIHULRDU �D�ambalajelor. Din punct de vedere calitaWLY� ERUFDQHOH�� FXWLLOH� úL� FDSDFHOH� XWLOL]DWH� vQ� LQGXVWULD�FRQVHUYHORU�WUHEXLH�V �FRUHVSXQG �FRQGL LLORU�WHKQLFH�GLQ�QRUPDWLYHOH�GH�FDOLWDWH�vQ�YLJRDUH�

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Procesul tehnologic de fabricare a conservelor de fructe cuprinde uUP WRDUHOH� ID]H�principale:

1. Sortare I 2. 6S ODUH 3. Sortare II, calibrare 4. &XU LUH 5. Divizare 6. 2S ULUH 7. Prepararea produselor 8. Prepararea lichidului de acoperire (sirop)

9. &RQGL LRQDUHD�DPEDODMHORU� 10. Umplere 11. Marcarea 12. Închiderea 13. Pasteurizare 14. �&RQGL LRQDUHD�UHFLSLHQtelor pline 15. Depozitare 16. Livrare

Page 9: Conserve de fructe net

1. Sortarea I 6RUWDUHD� ,� DUH� VFRSXO� GH� D� vQGHS UWD� IUXFWHOH� QHFRUHVSXQ] WRDUH� GLQ� SXQFW� GH� YHGHUH�VDQLWDU� �DWDFDWH� GH� EROL�� DOWHUDWH�� PXFHJ LWH�� IHUPHQWDWH� HWF��� úL� FRUSXULOH� VWU LQH�SHQWUX� D� HYLWD�contaminarea întregii cDQWLW LL�GH�PDWHULDOH�SULPH��D�LQVWDOD LLOH�úL�D�DSHL�GH�VS ODUH� ���6S ODUH 3ULQ� VS ODUHD� IUXFWHORU� VH� vQGHS UWHD] � LPSXULW LOH� PLQHUDOH� �S PkQW�� QLVLS�� SUDI� HWF���XQHOH�UHVWXUL�YHJHWDOH�úL�R�SDUWH�vQVHPQDW �GLQ�PLFURIORU � 6S ODUHD�VH�H[HFXW �SULQ:

• LPHUVLH�vQ�ED]LQH�FX�DS � • aspersiune; • barbotare cu aer comprimat; • frecare.

7LSXO�PDúLQLL�XWLOL]DW�HVWH�GHWHUPLQDW�GH�WH[WXU �úL�JUDGXO�GH�PDWXULWDWH�DO�IUXFWHORU� 3HQWUX� IUXFWHOH� FX� WH[WXU � VODE � �F SúXQL�� DILQH� HWF��� VH� IRORVHVF� PDúLQL� GH� VS ODW� FX�duúXUL�� (ILFDFLWDWH� VS O ULL� GHSLQGH� GH� SUHVLXQHD� úL� GHELWXO� DSHL�� IRUPD� GX]HORU�� GLVWDQ D� GLQWUH�MHWXUL��JURVLPHD�VWUDWXOXL�GH�IUXFWH��3UHVLXQHD�DSHL�OD�GXúXUL�GH�UHFRPDQG �D�IL�GH��-1,5 at. Acest WLS�GH�PDúLQ �VH�XWLOL]HD] �úL�OD�FO WLUHD�IUXFWHORU�VS ODWH�FX�DOWH�PDúLQL� 3HQWUX� VS ODUHD� IUXFWHORU� FX� WH[WXUD� VHPLWDUH� úL� WDUH� VH� IRORVHVF� PDúLQL� GH� VS ODW� FX�YHQWLODWRU�� FDUH� DVLJXU � vQGHS UWDUHD� LPSXULW LORU� DGHUHQWH� úL� FROHFWDUHD� DFHVWRUD� vQ� SDUWHD�LQIHULRDU �D�ED]LQXOXL��(OLPLQDUHD�FRQWLQX �D�LPSXULW LORU�GLQ�ED]LQXO�PDúLQLL�GH�VS ODW�DVLJXU �R�VS ODUH�FRUHVSXQ] WRDUH�D�IUXFWHORU�úL�PHQ LQH�DSD�GH�VS ODUH�vQWU-R�VWDUH�LJLHQLF �VDWLVI F WRDUH� 3HQWUX�VS ODUHD�IUXFWHORU�WDUL��PHUH��SHUH��JXWXL�HWF���IRDUWH�vQF UFDWH�FX�QLVLS�úL�S PkQW�VH�UHFRPDQG �IRORVLUHD�PDúLQLL�GH�VS ODW�FX�WDPEXU�úL�SHULL� 3. Sortarea II, calibrare ÌQ�DFHDVW �ID] �VRUWDUHD�FXSULQGH�GRX �RSHUD LL�GLVWLQFWH� Sortarea propriu-]LV � FDUH� FRQVW � vQ� vQGHS UWDUHD� IUXFWHORU� QHFRUHVSXQ] WRDUH� úL�FRUSXULORU� VWU LQH� U PDVH� GXS � SULPD� VRUWDUH� úL� VS ODUH�� FODVDUHD� FDOLWDWLY � GXS � FULWHULL�RUJDQROHSWLFH��P ULPH��FXORDUH��VWDGLX�GH�PDWXULWDWH��JUDG�GH�SURVSH LPH�HWF�� 3ULPD� RSHUD LXQH� VH� H[HFXW � PDQXDO�� FRQFRPLWHQW� FX� LQVSHF LD�� SH� EHQ]L� GH� VRUWDUH��Pentru a se realiza un control eficient se foloVHVF� WUDQVSRUWRDUH�FX�UROH��FDUH� LPSULP �IUXFWHORU�PLúF UL�GH�URWD LH��9LWH]D�RSWLP �D�EHQ]LORU�GH�VRUWDUH�HVWH�GH�FLUFD����P�VHF��'H�FHOH�PDL�PXOWH�RUL��FRQFRPLWHQW�FX�VRUWDUHD�VH�HIHFWXHD] �úL�FODVDUHD�IUXFWHORU�SH�FDOLW L�vQ�IXQF LH�GH�P ULPH��culoare, fermitate, grad de coacere etc. Clasarea pe dimensiuni (calibrare) a fructelor se poate realiza la unele specii de fructe FX� PDúLQL� GH� FDOLEUDW� GH� GLIHULWH� WLSXUL� �FX� WDPEXU�� FX� VLWH� YLEUDWRDUH�� FX� FDEOXUL� HWF����&DOLEUDWRDUHOH�FX�WDPEXU�XWLOL]DWH�OD�YLúLQH�úL�FLUHúH�WUHEXLH�V �ILH�SURWHMDWH�vQ�LQWHULRU�FX�FDXFLXF�VSRQJLRV�SHQWUX� D� IHUL� IUXFWHOH� GH� WUDXPDWL] UL�� 6LWHOH� YLEUDWRDUH� VH� IRORVHVF� SHQWUX� IUXFWHOH� FX�WH[WXU �VODE �úL�GLPHQVLXQL�PLFL� ���&XU LUH 2SHUD LD�GH�FXU LUH�D�IUXFWHORU�FRQVW �vQ�VHSDUDUHD�úL�vQGHS UWDUHD�S U LORU�QHFRPHVWLELOH�VDX�JUHX�GLJHUDELOH��SRU LXQL�VDX�H[HPSODUH�FX� ORYLWXUL�PHFDQLFH��DWDFDWH�GH�EROL�HULSWRJDPLFH��FRGL H��VkPEXUL��FRML��SLHOL H�HWF����2SHUD LD�VH�SRDWH�UHDOL]D�PDQXDO�VDX�SULQ�SURFHGHH�PHFDQLFH��termice, chimice sau combinate. D�� &XU LUHD� PDQXDO � HVWH� QHLQGLFDW � GLQ� SXQFW�GH�YHGHUH� VDQLWDU� úL�QHLJLHQLF �DYkQG�GXUDWD�SUHOXQJLW ��FHHD�FH�FUHHD] �FRQGL LL�GH�GH]YROWDUH�D�PLFURIORUHL�GH�DOWHUDUH�SH�XVWHQVLOH�úL�SH� PDWHULD� SULP � VXSXV � SUHOXFU ULL�� 6H� UHPDUF � FRQVXP� ULGLFDW� GH� IRU � GH� PXQF ��SURGXFWLYLWDWHD�PXQFLL�VF ]XW ��FHHD�FH�GXFH�OD�FUHúWHUHD�SUH XOXL�GH�FRVW�DO�SURGXVHORU�ILQLWH�

Page 10: Conserve de fructe net

E�� &XU LUHD� PHFDQLF � VH� UHDOL]HD] � FX� PDúLQL� GH� WLSXUL� GLIHULWH�� DGHFYDWH� VFRSXOXL�XUP ULW�úL�D�FDUDFWHULVWLFLORU�IUXFWHORU�VXSXVH�SUHOXFU ULL� ÌQGHS UWDUHD�FRGL HORU� OD�FLUHúH�úL�YLúLQH�VH�HIHFWXHD] � OD�PDúLQL�GH�VFRV�FRGL H�DO�F URU�SULQFLSLX�GH�IXQF LRQDUH�VH�ED]HD] �SH�VPXOJHUHD�FRGL HORU�FX�DMXWRUXO�XQRU�YHUJHOH�FDUH�VH�URWHVF�vQ�VHQV�FRQWUDU��'LDPHWUXO�YHUJHOHORU�úL�GLVWDQ D�GLQWUH�HOH�VH�DGDSWHD] �OD�P ULPHD�IUXFWHORU�úL�JURVLPHD�FRGL HORU��'XS �vQO WXUDUHD�FRGL HORU�IUXFWHOH�VXQW�VXSXVH�VS O ULL�VXE�GXúXUL��$FHVW�WLS�GH�PDúLQ �VH�SRDWH�XWLOL]D�úL�OD�VHSDUDUHD�ERDEHORU�GH�VWUXJXUL�GH�SH�FLRUFKLQL� 3HQWUX� vQO WXUDUHD� FRGL HORU� LQFOXVLY� D� VHSDOHORU� OD� F SúXQL� VH� IRORVHúWH� R� PDúLQ � GH�FRQVWUXF LH�VLPLODU �FX�FHD�GHVWLQDW �SHQWUX�YLúLQH� úL� FLUHúH��0DúLQD�SRDWH� IL�XWLOL]DW � úL�SHQWUX�DOWH�VSHFLL�GH�IUXFWH��DJULúH��SUXQH�HWF� 2SHUD LLOH� GH� VFRV� VkPEXULL� úL� FDVD� VHPLQDO � OD� IUXFWH� VH� H[HFXW � FX� PDúLQL� GH� GLIHULWH�WLSXUL�vQ�IXQF LH�GH�VSHFLH��3HQWUX�D�DYHD�UH]XOWDWH�VDWLVI F WRDUH�HVWH�QHFHVDU�FD�IUXFWHOH�V �ILH�vQ�SUHDODELO�VRUWDWH�SH�P ULPL� 0DúLQLOH�GH�VFRV�VkPEXUL�OD�YLúLQH��FLUHúH�úL�SUXQH�IXQF LRQHD] �SH�SULQFLSLXO�VWU SXQJHUii IUXFWHORU�FX�SRQVRDQH��)UXFWHOH�VXQW�GLVSXVH�vQ�DOYHROH�GHVFKLVH�vQ�SDUWHD�LQIHULRDU �SH�XQGH�VXQW�HOLPLQD L�VkPEXULL��'LDPHWUXO�DOYHROHORU�HVWH�GH���-���PP�SHQWUX�YLúLQH�úL�FLIUH�úL�FLUFD����PP�pentru prune. ÌQGHS UWDUHD�VkPEXULORU�OD�SLHUVLFL�VH�HIHFWXHD] �vQ�JHQHUDO�PDQXDO� 0DúLQD� GH� VFRV� FDVD� VHPLQDO � OD� PHUH�� SHUH� úL� JXWXL� H[HFXW � FRQFRPLWHQW� FX� W LHUHD�IUXFWHORU�vQ�MXP W L��VIHUWXUL�VDX�RSWLPL� c) Decojirea� VH� H[HFXW � OD� XQHOH� VSHFLL� GH� IUXFWH� VkPEXURDVH� VDX� VHPLQ RDVH� GHVWLQDWH�IDEULF ULL�FRPSRWXOXL�VDX�GXOFH LL� 2SHUD LD�SRDWH�IL�H[HFXWDW �PDQXDO��PHFDQLF��WHUPLF��FKLPLF�VDX�FRPELQDW� 'HFRMLUHD�WHUPLF �D�IUXFWHORU�VH�UHDOL]HD] �vQ�SULQFLSDO�SULQ� -�RS ULUHD�vQ�DS �OD�WHPSHUDWXUD�GH���- 980C; -�DF LXQHD�DEXUXOXL�VXSUDvQF O]LW� 6XE� DF LXQHD� F OGXULL� SURWRSHFWLQD� FDUH� GHWHUPLQ � DGHUHQ D� HSLGHUPHL� IUXFWHORU�� VH�WUDQVIRUP �vQ�SHFWLQ �VROXELO �VH�HOLPLQ �DHUXO�GLQ�VSD LLOH�LQWHUFHOXODUH��YROXPXO�VFDGH��FHHD�FH�SHUPLWH�GHVIDFHUHD�XúRDU �D�SLHOL HL��FDUH�VH� vQO WXU �SULQ�VS ODUH��5 FLUHD�UDSLG �GXS �GHFRMLUH�vQOHVQHúWH�PXOW�SURFHVXO��HYLWkQGX-VH�WRWRGDW �vQPXLHUHD�WH[WXULL� 'HFRMLUHD� VXE� DF LXQHD� DHUXOXL� VXSUDvQF O]LW� FRQVW � vQ� WUDWDPHQW� WHUPLF� OD� SUHVLXQL�cuprinse între 3,5-��DW��8UPDW�GH�R�GHWHQW �EUXVF �OD�SUHVLXQHD�DWPRVIHULF ��3HQWUX�vQGHS Utarea SLHOL HL� GXS � WUDWDPHQWXO� WHUPLF�� IUXFWHOH� VXQW� VS ODWH� VXE� GXúXUL�� ÌQ� WDEHOXO� QU�� ��� VH� SUH]LQW �GXUDWD�WUDWDPHQWXOXL�WHUPLF�OD�GHFRMLUH�vQ�IXQF LH�GH�VSHFLH�úL�SUHVLXQHD�DEXUXOXL�

3DUDPHWULL�GH�OXFUX�OD�GHFRMLUHD�WHUPLF Tabelul nr.29

Specia de fructe 'XUDWD�WUDWDPHQWXOXL�WHUPLF�vQ�VHF��vQ�IXQF LH�GH�presiunea aburului

p = 6-7 at. p = 5-6 at. p = 3,5-5 at. Mere 20-25 25-30 30-35 Pere 30-35 35-40 40-45 Gutui 35-40 40-45 45-50 Piersici 20-25 25-30 20-35

'HFRMLUHD�FKLPLF �VH�ED]HD] �SH�DF LXQHD�WHPSHUDWXULL�ULGLFDWH�D�VROX LHL�GH�KLGUROL] �GH�

VRGLX�DVXSUD� HVXWXOXL�YHJHWDO��FDUH�GHWHUPLQ �KLGUROL]D�VWUDWXOXL�DIODW�VXE�HSLGHUP ��DFHVWD�ILLQG�DOF WXLW� vQ�JHQHUDO�GLQ�VXEVWDQ H�SHFWLFH�FH�VROXELOL]HD] � vQ�PHGLX�DOFDOLQ�úL�VH�VHSDU �GH�SXOSD�fructelor.

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5. Divizare 'LYL]DUHD� VH� DSOLF � QXPDL� OD� XQHOH� VSHFLL� GH� IUXFWH� úL� VH� H[HFXW � PHFDQLF� FX� PDúLQL�DGHFYDWH�vQ�IRUPHOH�úL�GLPHQVLXQLOH�LPSXVH�GH�FRQGL LLOH�FDOLWDWLYH�DOH�SURGXVHORU�ILQLWH� 0 UXQ LUHD�IUXFWHORU�GHVWLQDWH�IDEULF ULL�PDUFXOXL�SHQWUX�SDVW �VDX�PDUPHODG �VH�H[HFXW �FRQFRPLWHQW�FX�HOLPLQDUHD�VHPLQ HORU�úL�FRMLORU� OD�SDVDWULFH�� ÌQ�FD]XO�IUXFWHORU� WDUL� �PHUH��SHUH��JXWXL� HWF��� SDVDUHD� IUXFWHORU� VH� HIHFWXHD] � GXS � ILHUEHUH�� vQ� YHGHUHD� vQPXLHULL� WH[WXULL� úL�LQDFWLY ULL�HQ]LPHORU� ���2S ULUea 8QHOH�IUXFWH�GHVWLQDWH�IDEULF UL�FRPSRWXOXL��JHPXOXL�VDX�GXOFH HL�VH�VXSXQ�RS ULULL� 2S ULUHD�FRQVW �vQ�WUDWDPHQWXO�WHUPLF�DO�IUXFWHORU�vQ�DS �OD�WHPSHUDWXUD�GH���- 950C timp de 2-��� PLQXWH�� 'XUDWD� GH� RS ULUH� D� IUXFWHORU� VH� VWDELOHúWH� vQ� IXQF LH� GH� XUP WRULL� IDFWRUL�SULQFLSDOL��VSHFLD��JUDGXO�GH�PDWXULWDWH��P ULPHD�SRU LXQLORU��JUDG�GH�P UXQ LUH��úL�VRUWLPHQWHORU�FH�XUPHD] �D�VH�IDEULFD� 3ULQ�RS ULUH�VH�UHDOL]HD] �XUP WRDUHOH�HIHFWH�SR]LWLYH�

� LQDFWLYDUHD� HQ]LPHORU� R[LGDWLYH� úL� S VWUDUHD� FDOLW LORU� RUJDQROHSWLFH� LQL LDOH�� JXVW��DURP ��FXORDUH�

� HOLPLQDUHD� DHUXOXL� GLQ� HVXWXUL�� FHHD� FH� FRQWULEXLH� OD� UHGXFHUHD� SUHVLXQLL� LQWHUQH� vQ�UHFLSLHQWH�vQ�WLPSXO�SDVWHXUL] ULL��OD�vQO WXUDUHD�IHQRPHQHORU�GH�FRUR]LXQH�D�FXWLLORU�PHWDOLFH�úL�OD�protejarea vitamine C;

� rHGXFHUHD�YROXPXOXL�IUXFWHORU�SULQ�FRQWUDFWDUH��FD�XUPDUH�D�KLGUROL]HL�SURWRSHFWLQHL�úL�D�GL]ROY ULL�SDU LDOH�D�KHPLFHOXOR]HL�GLQ�SHUH LL�FHOXODUL�

� vQGHS UWDUHD�JXVWXOXL�úL�PLURVXOXL�QHGRULWH�OD�XQHOH�PDWHULL�SULPH��SUXQH�YHU]L��FDLVH�verzi, nuci verzi etc.);

� VS ODUHD� VXSOLPHQWDU � FX� HIHFWH� SR]LWLYH� vQ� vQGHS UWDUHD� VXEVWDQ HORU� IXQJLFLGH� úL�pesticide utilizate la tratamente aplicate fructelor;

� UHGXFHUHD� QXP UXOXL� GH� PLFURRUJDQLVPH� FHHD� FH� FRQGXFH� OD� FUHúWHUHD� HILFDFLW LL�SDVWHXUL] ULL�

� fixarea culorii fructelor; � vQPXLHUHD�WH[WXULL�IUXFWHORU��FHHD�FH�IDYRUL]HD] �RSHUD LLOH�GH�P UXQ LUH�úL�SDVDUH��vQ�

FD]XO�SDVWHL�GH�IUXFWH�úL�PDUPHODGHL��� 2S ULUHD�VH�HIHFWXHD] �vQ�RS ULWRDUH�FRQWLQXH�VDX�vQ�úDUMH�PLFL�vQ�FD]DQH�GXSOLFDWH� 'XS �RS ULUH��IUXFWHOH�VXQW�U FLWH�LPHGLDW�SHQWUX�D�VH�HYLWD�vQPXLHUHD�H[FHVLY �D� HVXWXOXL�YHJHWDO� úL� SHQWUX�D� vPSLHGLFD� GH]YROWDUHD� PLFURRUJDQLVPHORU� UHPDQDQWH�� 5 FLUHD� VH� H[HFXW � vQ�DS �UHFH�FXUHQW �SkQ �OD�WHPSHUDWXUD�GH�FLUFD���0C. 7. Prepararea produselor (fierbere, concentrare) FiHUEHUHD�úL�FRQFHQWUDUHD�SURGXVHORU��JHP��GXOFHD ��PDUPHODG ��SDVW ��MHOHX��VH�H[HFXW �OD� SUHVLXQHD� DWPRVIHULF � QRUPDO � VDX� vQ� FD]DQH� GXSOLFDWH� VDX� vQ� FRQFHQWUDWRDUH� VXE� YLG��Temperatura de fierbere a acestor produse în cazane duplicate este de 1000C iar în aparatele vacumm de 650C la un vid de 600 mm col. Eg. /D� IDEULFDUHD� GXOFH HL� SHQWUX� S VWUDUHD� LQWHJULW LL� IUXFWHORU� VH� UHFRPDQG � ILHUEHUHD� vQ�úDUMH�PLFL�GH�PD[LP�����.J�úL�GHFL�XWLOL]DUHD�FD]DQHORU�GXSOLFDWH��3HQWUX�SURGXVHOH�OD�FDUH�QX�VH�pune problemD�S VWU ULL�LQWHJULW LL�WRWDOH�D�IUXFWHORU��ILHUEHUHD�VH�SRDWH�H[HFXWD�vQ�úDUMH�PDUL�GH�500-1000 kg în aparate vacumm. &RQFHQWUDUHD� VXE� YLG� DVLJXU � RE LQHUHD� XQRU� SURGXVH� VXSHULRDUH� FDOLWDWLY� vQ� FRQGL LL� GH�HILFLHQ �HFRQRPLF �VSRULW �SULQ�

• eliminarea riVFXOXL�GH�FDUDPHOL]DUH�úL�GHFL�S VWUDUHD�FXORULL�úL�JXVWXOXL�SO FXW�VSHFLILF� • PHQ LQHUHD�YDORULL�QXWULWLYH�LQL LDOH�úL�S VWUDUHD�vQ�PDL�PDUH�P VXU �D�YLWDPLQHORU� • economia de combustibil ca urmare a reducerii duratei de fierbere.

3DUWLFXODULW LOH� SULYLQG modul de fabricare al sortimentelor pe grupe de produse se SUH]LQW �vQ�WHKQRORJLD�VSHFLILF �SURGXVHORU�

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8. Prepararea lichidului de acoperire 3UHSDUDUHD�VLURSXOXL�SHQWUX�FRPSRUW�VH�HIHFWXHD] �SULQ�GL]ROYDUHD�]DK UXOXL�vQ�DS �DGXV �la temperatura de fierbere. Înainte de utilizare siropul trebuie filtrat. La compoturile din fructe cu DFLGLWDWH� UHGXV � �FLUHúH�� SLHUVLFL�� SUXQH� HWF��� VH� UHFRPDQG � DG XJDUHD� GH� DFLG� FLWULF� SHQWUX�UHGXFHUHD� YDORULL� S+� úL� vQOHVQLUHD� SURFHVXOXL� GH� SDVWHXUL]DUH�� &RQFHQWUD LD� VLURSXlui este în IXQF LH�GH�VXEVWDQ D�XVFDW �VROXELO �D�IUXFWHORU�úL�VH�VWDELOHúWH�vQ�FRQFRUGDQ �FX�QRUPDWLYHOH�GH�calitate în vigoare. /D�FRPSRWXULOH�GLHWHWLFH�OLFKLGXO�GH�DFRSHULUH�HVWH�DSD�ILDUW � $SD� XWLOL]DW � OD� SUHSDUDUHD� OLFKLGXOXL� GH� DFRSHULUH� SHQWUX� FRPSXWXUL� WUHEXLH� V � ILH�VHPLGXU ��OLSVLW �GH�V UXUL�GH�ILHU��FDUH�SURYRDF �vQFKLGHUHD�OD�FXORDUH�D�SURGXVXOXL�

9. Umplere 'R]DUHD� SURGXVHORU� vQ� UHFLSLHQWH� SUH]LQW � R� PDUH� LPSRUWDQ � DWkW� GLQ� SXQFW� GH� YHGHUH�WHKQRORJLF�FkW�úL�DO�DVSHFWXOXL�SURGXVXOXL�ILQLW��/D�FRPSRW�úL�GXOFHD ��SDUWHD�VROLG �WUHEXLH�V �ILH�XQLIRUP�UHSDUWL]DW �vQ�PDVD�OLFKLGXOXL��VLURS��SHQWUX�D�VH�vQOHVQL�WUDQVPLWHUHD�F OGXULL�vQ�WLPSXO�SDVWHXUL] ULL�úL�SHQWUX�D�VH�RE LQH�DVSHFW�HVWHWLF�FRUHVSXQ] WRU�DO�SURGXVHORU�ILQLWH��/D�RSHUD LD�Ge GR]DUH� WUHEXLH� V � VH� DVLJXUH� HOLPLQDUHD� DHUXOXL� GLQ� UHFLSLHQWH�� 3UH]HQ D� DHUXOXL� vQ� SURGXVH�LQWHQVLILF �SURFHVHOH�GH�R[LGDUH�úL�GH�GLVWUXJHUH�D�YLWDPLQHL�&��'H�DVHPHQHD��DHUXO�GLQ�UHFLSLHQWH�vPSUHXQ �FX�YDSRULL�UH]XOWD L�vQ�WLPSXO�SDVWHXUL] ULL��P UHVF�SUHVLXQHD�LQWHULRDU �GHS úLQG�PXOW�SH� FHD� GLQ� DXWRFODY�� LDU� UHFLSLHQWHOH� vúL� SLHUG� HWDQúHLWDWHD� FUHkQGX-VH� FRQGL LL� GH� UHLQIHFWDUH� D�SURGXVXOXL�vQ�WLPSXO�GHSR]LW ULL� 3HQWUX� HOLPLQDUHD� DHUXOXL�� GR]DUHD� SURGXVXOXL� VH� IDFH� OD� WHPSHUDWXUL� ULGLFDWH� DúD� vQFkW�lLFKLGXO�GLODWDW�RFXS �vQWUHJXO�YROXP��DO�UHFLSLHQWXOXL��LDU�GXS �U FLUH��SULQ�FRQWUDFWDUH�VH�FUHHD] �în recipiente un vid de 250-300 mm cl.Hg. 'R]DUHD�SURGXVHORU�VH�IDFH�XWLOL]kQG�XUP WRDUHOH�WLSXUL�GH�LQVWDOD LL�

• dozatoare pentru produse solide; • dozatoare pentru produse lichide; • dozatoare pentru produse vâscoase.

'R]DUHD�S U LL�VROLGH�OD�FRPSRWXUL�VH�HIHFWXHD] �OD�PHVH�GH�XPSOHUH�URWDWLYH�SHQWUX�IUXFWH�vQWUHJL�GH�GLPHQVLXQL�PLFL��FLUHúH��YLúLQH��DJULúH�HWF���VDX�PDQXDO�OD�EHQ]L�GH�XPSOHUH� Pentru dozarea lichidelor de acoperire se folosesc dozatoare de nivel sau volumetrice. 'R]DWRDUHOH� SHQWUX� SURGXVH� YkVFRDVH� WLS� 5DIRPD� IXQF LRQHD] � SH� SULQFLSLXO� GR] ULL�YROXPHWULFH��$FHVW�WLS�GH�GR]DWRU�VH�SRDWH�XWLOL]D�SHQWUX�JHP��SDVW ��PDUPHODG �úL�MHOHX� 10. Închidere ÌQFKLGHUHD� UHFLSLHQWHORU� UHSUH]LQW � ID]D� WHKQRORJLF � FX� URO� KRW UkWRU� vQ� DVLJXUDUHD�FRQVHUYDELOLW LL�SURGXVHORU� 'XS �GR]DUH�UHFLSLHQWHOH�VH�vQFKLG�LPHGLDW��6WD LRQDUHD�UHFLSLHQWHORU�vQDLQWH�GH�vQFKLGHUH�úL�SDVWHXUL]DUH��IDYRUL]HD] �DSDUL LD�IHQRPHQXOXL�GH�DFULUH�I U �ERPEDM� /D�vQFKLGHUHD�FXWLLORU�VH�IRORVHVF�PDúLQL�GH�vQFKLV�VHPLDXWRPDWH�úL�DXWRPDWH��ÌQFKLGHUHD�VH� UHDOL]HD] � SULQ� DF LXQHD� GH� SUHVDUH� D� UROHORU� DVXSUD� PDUJLQLL� FDSDFXOXL� úL� D� ERUGXULL� FXWLHL��Controlul închiderii se face prin veriILFDUHD�vPELQ ULL�UHDOH�D�IDO XOXL�FXWLLORU�GXS �ILHFDUH�UHJODUH�úL�vQ�WLPSXO�IXQF LRQ ULL�OD�LQWHUYDO�GH����PLQXWH� &DOLWDWHD�vQFKLGHULL�ERUFDQHORU�VH�YHULILF �SULQ�H[DPLQDUHD�PRGXOXL�GH�IL[DUH�D�FDSDFXOXL��8Q� FDSDF� ELQH� IL[DW� QX� WUHEXLH� V � VH� URWHDVF �� 'XS � HIHFWXDUHD� WUDWDPHQWXOXL� WHUPLF� VH�H[DPLQHD] �VXSUDID D�PDVHL�GH�HWDQúHLWDWH�úL�PRGXO�GH�LPSULPDUH�SH�JXUD�ERUFDQXOXL��ÌQFKLGHUHD�FRUHFW � VH� FDUDFWHUL]HD] � SULQ� LPSULPDUH� YL]LELO � úL� XQLIRUP � D� JXULL� ERUFDQXOXL� vQ� PDVH� GH�HWDQúDUH�� 3UHVDUHD� SUHD� DGkQF � SRDWH� SURYRFD� W LHUHD� PDVHL� GH� HWDQúDUH� úL� GHFL� GLVWUXJHUHD�HWDQúHLW LL�� ÌQ� IXQF LH� GH� DFHúWL� IDFWRUL� VH� UHJOHD] � FDSXO�GH� vQFKLGHUH� úL� UHVRUWXO� GH� SUHVDUH�DO�FDSDFXOXL�� vQFKLGHULL� PDQXDOH�� RSHUD LD� VH� YD� H[HFXWD� FX� GHRVHELW � DWHQ LH� GH� PXQFLWRULL�speciDOL]D L��&RQGL LD�HVHQ LDO �vQ�FD]XO�XWLOL] ULL�DFHVWXL�WLS�GH�ERUFDQH�HVWH�GR]DUHD�SURGXVXOXL�OD�temperaturi de minim 850&� vQ� YHGHUHD�HOLPLQ ULL� DHUXOXL�GLQ�SURGXV� úL� UHDOL] ULL� vQ� UHFLSLHQW� D�vidului necesar de 200-250 mm Hg.

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11. Pasteurizare Pasteurizarea� UHSUH]LQW � ID]D� FHD� PDL� LPSRUWDQW � GLQ� SURFHVXO� WHKQRORJLF� vQ� FHHD� FH�SULYHúWH� FRQVHUYDELOLWDWHD� SURGXVHORU�� 'LQ� SXQFW� GH� YHGHUH� EDFWHULRORJLF�� SDVWHXUL]DUHD� VH�GHILQHúWH�FD�WUDWDPHQW�WHUPLF�DSOLFDW�SkQ �OD�WHPSHUDWXUL�GH����0C asupra produselor ambaODWH�úL�vQFKLVH�� vQ� VFRSXO� DVLJXU ULL� FRQVHUY ULL� SH� WLPS� vQGHOXQJDW�� 0HWRGD� GH� FRQVHUYDUH� SULQ�SDVWHXUL]DUH�VH�DSOLF �SURGXVHORU�FX�DFLGLWDWH�ULGLFDW ��DGLF �S+-XO�VXE����ÌQ�DFHDVW �FDWHJRULH�GH�produse se înscriu majoritatea conservelor de fructe. La unele compoturi, care au valoarea pH PDL�PDUH�GH���WUDWDPHQWXO�WHUPLF�DSOLFDW�GHS úHúWH�WHPSHUDWXUD�GH����0C, fiind de 105- 1100C, SHQWUX� D� VH� DVLJXUD� GLVWUXJHUHD� WXWXURU� IRUPHORU� YHJHWDWLYH� DOH� PLFURRUJDQLVPHORU� úL� VSRULORU�capabili de a se dezvolta ulterior. Pentru a se vita unele accidente de substerilizare provocate de valori ridicate ale pH-XOXL� VH� UHFRPDQG � DG XJDUHD� GH� DFLG� FLWULF� vQ� SURSRU LH� GH� ���-0,2% în siropul utilizat la fabricarea compoturilor. 6WDELOLUHD� FRUHFW � D� UHJLPXULORU� GH� SDVWHXUL]DUH� VSHFLILF� ILHF UXL� SURGXV�� SUHFXP� úL�DSOLFDUHD� vQWRFPDL� D� DFHVWRUD� VXQW� HOHPHQWH� KRW UkWRDUH� SHQWUX� RE LQHUHD� XQRU� SURGXVH� ILQLWH�FRUHVSXQ] WRDUH��2ULFH�DEDWHUH�GH�OD�UHJLPXO�GH�SDVWHXUL]DUH�VWDELOLW�SRDWH�DYHD�XUP UL�QHJDWLYH�DVXSUD�FRQVHUYDELOLW LL�úL�FDOLW LL�SURGXVHORU� 5HJLPXULOH�WUDWDPHQWXOXL�WHUPLF�VH�VWDELOHVF�vQ�IXQF LH�GH�YLWH]D�GH�S WUXQGHUH�D�F OGXULL�vQ�SURGXV��WHUPRSHQDWUD LH��úL�GH�UH]LVWHQ D�OD�F OGXU �D�PLFURRUJDQLVPHORU� 7HUPRSHQHWUD LD�GHSLQGH�GH�XUP WRULL�IDFWRUL�

• dimensiunile recipienWXOXL�úL�PDWHULDOXO�GLQ�FDUH�HVWH�FRQIHF LRQDW� • VWDUHD�SURGXVXOXL��OLFKLG��VROLG��YkVFRV��úL�UDSRUWXO�VROLG�OLFKLG��OD�FRPSRW�úL�GXOFHD �� • WHPSHUDWXUD�LQL LDO �D�SURGXVXOXL�

3HQWUX�D�VH�vQOHVQL�WHUPRSHQHWUD LD��vQ�SURFHVXO�GH�SURGXF LH�VH�SRDWH�LQWHUYHQL în faza de XPSOHUH� SULQ� VWDELOLUHD� FRUHFW � D� SURSRU LHL� GLQWUH� FRPSRQHQWHOH� VROLGH� úL� OLFKLGH�� SUHFXP� úL�dozarea produselor la temperaturi ridicate de minim 850&��ÌQ�DFHODúL�VFRS�VH�YRU�HYLWD�VWDJQ ULOH�vQ� IOX[XO� WHKQRORJLF� vQ� VSDFLDO� GXS � GR]DUH� úL� vQFKLdere, astfel încât la introducerea la SDVWHXUL]DUH�WHPSHUDWXUD�SURGXVHORU�V �ILH�ULGLFDW � 3DVWHXUL]DUHD� FRQVHUYHORU� GH� IUXFWH� VH� H[HFXW � vQ� DXWRFODYH� GLVFRQWLQXH�� 6H� UHFRPDQG �FORULQDUHD�DSHL�XWLOL]DW �OD�SDVWHXUL]DUH�úL�U FLUH� Regimurile de pasteurizaUH� SHQWUX� ILHFDUH� VRUWLPHQW� VH� SUH]LQW � vQ� LQVWUXF LXQLOH�tehnologice specifice ale produselor.

����&RQGL LRQDUHD�UHFLSLHQWHORU�SOLQH &RQGL LRQDUHD�SURGXVHORU� ILQLWH�FXSULQGH�R� VHULH�GH�RSHUD LL� WHKQRORJLFH��SULQ� FDUH� OL� VH�FRQIHU �DVSHFW�FRPHUFLDO�FRUHVSXQ] WRU� 2SHUD LLOH�GH�FRQGL LRQDUH�FRQVWDX�vQ�

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

'HVF UFDUHD� UHFLSLHQWHORU� GLQ� FRúXULOH� DXWRFODYHORU� VH� HIHFWXHD] � QX� PDL� PDQXDO� VDX�mecanic. 6S ODUHD� UHFLSLHQWHORU�SOLQH�VH�IDFH�VXE�GXúXUL�FX�DS �FDOG �� LDU�XVFDUHD� vQ� WXQHO�FX�DHU�cald. &RQVHUYHOH� VWHULOL]DWH� vQ� LQVWDOD LLOH� FRQWLQXH� VXQW� WUHFXWH� GLUHFW� OD uscare, deoarece VS ODUHD� VH� H[HFXW � vQ� ]RQD� ILQDO � OD� VWHULOL]DWRDUH�� 7LSXULOH� QRL� GH� LQVWDOD LL� FRQWLQXH� SHQWUX�VWHULOL]DUH�VXQW�GRWDWH�úL�FX�]RQ �GH�XVFDUH� Verificarea aspectului exterior se face vizual pe benzi transportoare.

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Conservele ambalate în�FXWLL�VH�SURWHMHD] �SH�VXSUDID D�H[WHULRDU �FX�XQ�VWUDW�VXE LUH�GH�YDVHOLQ �WHKQLF �QHXWU � 'HSR]LWDUHD�FRQVHUYHORU�VH�IDFH�SH�SDOHWH��L]RODW�VDX�SDOHWL]DW�vQ�IROLH�FRQWUDFWDELO �VDX�vQ�O ]L�GH�FDUWRQ� (WLFKHWDUHD� UHFLSLHQWHORU� VS ODWH� úL� XVFDWH� VH� SRDWe efectua înainte de paletizare sau la OLYUDUH��XWLOL]kQG�PDúLQL�DGHFYDWH�SHQWUX�FXWLL�úL�ERUFDQH� $PEDODUHD� UHFLSLHQWHORU� VH� IDFH� vQ� O ]L� GH� OHPQ�� FXWLL� GLQ� FDUWRQ� VDX� vQ� IROLH�WHUPRFRQWUDFWDELO � 13. Depozitare Depozitarea conservelor de fructe se face în magazii curate, uscate, bine aerisite, ferite de vQJKH �� OD� WHPSHUDWXUL� GH� PD[LP� ��0&� úL� XPLGLWDWH� UHODWLY � D� DHUXOXL� GH� PD[LP� �����7HPSHUDWXULOH� PDL� ULGLFDWH� SURYRDF � GHJUDGDUHD� FXORULL�� JXVWXOXL�� FRQVLVWHQ HL� úL� UHGXFHUHD�FRQ LQXWXOXL�GH�YLWDPLQH��7HPSHUDWXULOH�VF ]XWH�IUkQHD] �SURFHVHOH�GH�GHJUDGDUH��GDU�vQ�FD]XO�vQ�FDUH� SURGXVHOH� vQJKHD � VH� GHSUHFLD] � FDOLWDWHD� SULQ� PRGLILF UL� HVHQ LDOH� DOH� FRQVLVWHQ HL��8PLGLWDWHD�DHUXOXL�LQIOXHQ HD] �vQ�VSHFLDO�SURFHVHOH�GH�FRUR]LXQH�OD�FXWLL� Depozitarea proGXVHORU�VH�IDFH�SDOHWL]DW�GXS �HIHFWXDUHD�RSHUD LLORU�LQGLFDWH�PDL�VXV� 3DOHWHOH�FX�FRQVHUYH�VH�SURWHMHD] �FX�IROLH�GLQ�SROLHWLOHQ � 14. Livrare &RQVHUYHOH�VH�OLYUHD] �SDOHWL]DW�VDX�FRQWHLQHUL]DW�

5. FABRICAREA CONSERVELOR DE FRUCTE

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CompotuULOH�UHSUH]LQW �FRQVHUYH�GH�IUXFWH�vQWUHJL�VDX�GLYL]DWH�vQ�VLURS�GH�]DK U��DPEDODWH�vQ� UHFLSLHQWH� vQFKLVH� HUPHWLF� úL� SDVWHXUL]DWH�� ÌQ�JHQHUDO�� FRPSRWXULOH� VH� IDEULF �GLQWU-R� VLQJXU �VSHFLH� GH� IUXFWH� úL� SRDUW � GHQXPLUHD� IUXFWXOXL� GLQ� FDUH� SURYLQ�� 'DF � vQ� FRPSRQHQ D� XQXL�VRUWLPHQW�LQWU �PDL�PXWH�VSHFLL�GH�IUXFWH�FRPSRWXO�SRDUW �GHQXPLUHD�GH�³DVRUWDW´�

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� fructe 75kg � ]DK U�úL�JOXFR] �vQ�HFKLYDOHQW�]DK U� 70 kg � acid citric 0,2-0,5 kg

Difuzia� IUXFWHORU� FX� ]DK U� VDX� vQ� VLURS� VH� IDFH� UHVSHFWkQG� SURSRU LD� LQGLFDW � vQ� UH HW ��)UXFWHOH� úL� ]DK UXO� VH� LQWURGXF� vQ� VWUDWXUL� DOWHUQDWLYH�� ÌQ� FD]XO� GLIX]LHL� vQ� VLURS�� IUXFWHOH� VH�

Page 19: Conserve de fructe net

introduc în sirop fierbinte la temperatura de 600&� úL� FRQFHQWUD LD� GH� FLUFD� �50R. Utilizarea JOXFR]HL� vQ� SURFHQW� GH� SkQ � OD� ���� vPEXQ W HúWH� FDOLWDWHD� SURGXVXOXL� ILQLW�� FRQIHULQGX-i un aspect translucid.

)LHUEHUHD�úL�FRQFHQWUDUHD�UHSUH]LQW �ID]D�SULQFLSDO �vQ�WHKQRORJLD�GH�IDEULFDUH�D�GXOFH LL��ÌQ�DFHDVW �ID] �VH�SURGXFH�HYDSRUDUea SDU LDO �D�DSHL�GLQ�IUXFWH��VH�vQOHVQHúWH�GLIX]LD�]DK UXOXL�vQ�IUXFWH�úL� LQYHUWLUHD�SDU LDO �D�]DK UXOXL�DG XJDW��7LPSXO�GH� ILHUEHUH� WUHEXLH�V �ILH�FkW�PDL�VFXUW�SHQWUX�D�UHGXFH�OD�PLQLP�PRGLILF ULOH�GH�IRUP ��JXVW�úL�FXORDUH�DOH�IUXFWHORU��3HQWUX�DFFHOerarea GLIX]LHL� ]DK UXOXL� VH� UHFRPDQG � vQWUHUXSHUHD� ILHUEHULL� WLPS� GH� �-2 minute în 2-3 etape. $G XJDUHD�DFLGXOXL�FLWULF�vQ�FD]XO�VRUWLPHQWHORU�GLQ�IUXFWH�FX�FRQ LQXW�ERJDW�vQ�VXEVWDQ H�SHFWLFH��JXWXL��SUXQH��F SúXQL�HWF���VH�IDFH�OD�vQFHSXWXO�ILHUEHULL��3HQWUX�R�EXQ �XQLIRUPL]DUH�vQ�SURGXV�VH�UHFRPDQG �DG XJDUHD�DFLGXOXL�FLWULF�VXE�IRUP �GH�VROX LH�GH����� 3HQWUX� R� PDL� EXQ � S VWUDUH� D� LQWHJULW LL� IUXFWHORU� VH� UHFRPDQG � FD� vQ� SULPD� SDUWH� D�ILHUEHULL�V �VH�IRORVHDVF �DEXU�OD�SUHVLXQL�PDL�PLFL������DW���SULQ�FDUH�VH�UHDOL]HD] �R�ILHUEHUH�OHQW �LDU�vQ�ID]D�ILQDO �SUHVLXQHD�WUHEXLH�V �ILH�GH�����DW� &RQFHQWUD LD� ILQDO � D� SURGXVXOXL� VH� GHWHUPLQ � OD� SURED� PHGLH� PDMRUDW � RE LQXW � GLQ�FDQWLW L�HJDOH�GH�IUXFWH�úL�VLURS� ÌQGHS UWDUHD� VSXPHL� VH� IDFH� vQ� GRX � HWDSH�� OD� vQFHSXWXO� ILHUEHULL�� úL� OD� SURGXVXO� ILQLW�fierbinte.

¾ 5 FLUHD 5 FLUHD�GXOFH LL�VH�IDFH�vQ�ED]LQH�vQ�DHU�OLEHU�úL�DSDUH�FD�R�QHFHVLWDWH�SHQWUX�XUP WRDUHOH�motive:

� VH�HYLW �FDUDPHOL]DUHD� � VH�RPRJHQL]HD] �SURGXVXO� � VH� FRQWLQX � GLIX]LD� úL� GHFL� VH� HYLW � VHSDUDUHD� IUXFWHORU� SULQ� ULGLFDUHD� OD� VXSUDID D�

siropului. 5 FLUHD�GXOFH LL�VH�IDFH�SkQ �OD�WHPSHUDWXUD�GH���0C.

¾ Dozare 'R]DUHD� PDMRULW LL� VRUWLPHQWHORU� GH� GXOFHD � VH� HIHFWXHD] � PDQXDO� SHQWUX� SURWHMDUHD�LQWHJULW LL�IUXFWHORU�úL�SHQWUX�D�VH�UHDOL]D�R�UHSDUWL]DUHD�XQLIRUP �D�IUXFWHORU��'R]DUHD�PHFDQLF �SRDWH�IL�SUDFWLFDW �vQ�FD]XO�GXOFH LL�GLQ�SHWDOH�GH�WUDQGDILU�

¾ 'HIHFWH�GH�IDEULFD LH D��'HVWU PDUHD�IUXFWHORU E��&RQ LQXW�GH�IUXFWH�VXE�OLPLW c) Zaharisirea d) Zbârcirea fructelor e) Separarea fructelor din sirop f) Fructe tari J��&XORDUH�PRGLILFDW h) Caramelizarea i) Gelificarea M���)HUPHQWDUHD�úL�PXFHJ LUHD 5.4. Jeleu

-HOHXULOH� UHSUH]LQW � SURGXVH� FRQFHQWUDWH� JHOLILFDWH�� GLQ� VXFXUL� GLQ� IUXFWH� FX� DGDRV� GH�]DK U��SHFWLQ �úL�DFLG�FLWULF� JeleXULOH� VH� SUHSDU � GLQWU-XQ� VLQJXU� VRUWLPHQW� GH� VXF� úL� SRDUW � GHQXPLUHD� IUXFWHORU� GLQ�care provin sucurile utilizate. -HOHXULOH�VH�IDEULF �GLQ�VXFXUL�GH�F SúXQL��JXWXL��PXUH��YLúLQH��]PHXU ��F WLQ �VDX�VWUXJXUL�

Page 20: Conserve de fructe net

¾ 0DWHULD�SULP 6H�XWLOL]HD] �VXFXUL�GH�IUXFWH proaspete sau conservate cu bioxid de sulf.

¾ $OF WXLUHD�úDUMHORU $OF WXLUHD�úDUMHORU�VH�H[HFXW �SULQ�FkQW ULUHD�FRPSRQHQWHORU�SUHY ]XWH�vQ�UH HW � &DOFXOXO� FDQWLW LL� GH� ]DK U� SHQWUX� R� úDUM � GHWHUPLQDW � VH� IDFH� vQ� IXQF LH� GH� VXEVWDQ D�XVFDW �VROXELO �D�VXFXOXL�GH�IUXFWH�XWLOL]DW�úL�GH�FRQFHQWUD LD�SURGXVXOXL�ILQLW� &DQWLWDWHD� GH� SHFWLQ � SXULILFDW � FX� JUDG� GH� JHOLILFDUH� ���-���� 6$*� QHFHVDU � SHQWUX�fabricarea jeleurilor este de 1-���úL�VH�DGDSWHD] �vQ�IXQF LH�GH�FRQ LQXWXO�vQ�VXEVWDQ H�SHFWLFH�D�sucurilor de fructe. $FLGXO�FLWULF�VH�DGDXJ �vQ�FDQWLW L�FDUH�V �DVLJXUH�SURGXVXOXL�ILQLW�S+�GH�PD[LP��� 5H HWD�JHQHUDO �LQIRUPDWLY �SHQWUX�IDEULFDUHD�D�����NJ�MHOHX�GH�IUXFWH�FX�VXEVWDQ D�XVFDW �ILQDO �GH�PLQLP���05�HVWH�XUP WRDUHD�

• suc de fructe 5-100R 60 kg • ]DK U 65 kg • SHFWLQ 1-2 kg • acid citric 1 kg

ÌQ�WDEHOXO�QU�����VXQW�SUH]HQWDWH�UH HWHOH�GH�IDEULFD LH�SHQWUX�MHOHXULOH�GH�IUXFWH�

5H HWD�GH�IDEULFD LH�SHQWUX�MHOHXUL�GH�IUXFWH Tabelul nr.30

5H HWD�GH�IDEULFD LH�SHQWUX�����NJ�MHOHu de 670R Nr.crt.

Sortimente Suc de fructe

=DK U 3HFWLQ Acid citric Arome

1 -HOHX�GH�F SúXQL 60 66 1 0,3 - 2 Jeleu de gutui 60 65 - 0,3 - 3 Jeleu de mure 60 65,5 2 0,3 - 4 -HOHX�GH�YLúLQH 60 65,0 2 - - 5 -HOHX�GH�]PHXU 60 65,5 1 0,3 - 6 -HOHX�GH�F WLQ �DOE 60 66,0 0,8 - -

7 Jeleu de struguri aromatizat “SABINA”.

45 must struguri

180R 62 2 0,8 0,055x)

x��$URP �GH�PXVFDW

5.5. Pasta de fructe

3DVWD� GH� IUXFWH� UHSUH]LQW � R� JUXS � GH� SURGXVH� RE LQXWH� SULQ� FRQFHQWUDUHD� PDUFXOXL� GH�IUXFWH�FX�DGDRV�GH�]DK U��DPEDODWH�vQ�UHFLSLHQWH�vQFKLVH�HUPHWLF�úL�SDVWHXUL]DWH� 3DVWD�GH�IUXFWH�VH�SUHSDU �GLQWU-R�VLQJXU �VSHFLH�GH�IUXFWH�úL�SRDUW �GHQXPLUHD�DFHVWHLD�

¾ 3DVWD�GH�P FHúH ÌQ� ID]D� GH� SUHJ WLUH� D� PDWHULHL� SULPH�� SDVWD� GH� P FHúH� SUH]LQW � XQHOH� SDUWLFXODULW L� vQ�IXQF LH�GH�IRUPD�vQ�FDUH�VH�SUH]LQW �P FHúHOH��SURDVSHWH��GHVKLGUDWDWH�VDX�FRQVHUYDWH�FX�622). ÌQ� FD]XO� P FHúHORU� GHVKLGUDWDWH� VH� SURFHGHD] � OD� UHKLGUDWDUHD� vQ� ED]LQH� FX� DS � vQ�SURSRU LH�GH�����vQ�FDUH�VH�PHQ LQ���RUH� 0 FHúHOH�FRQVHUYDWH�FX�622�VH�GHVXOILWHD] �SUin fierbere. 0 FHúHOH�SURDVSHWH��UHKLGUDWDWH�VDX�GHVXOILWDWH�VH�ILHUE�úL�DSRL�VH�SDVHD] �vQ�GRX �HWDSH�

• pasarea prin pasatrice cu site având orificiu cu φ 1,3 mm; • rafinarea în raficatrice cu site având orificiu de 0,5 mm;

Page 21: Conserve de fructe net

)D]HOH�XUP toare sunt identice cu cele descrise la pastele de fructe.

¾ 'HIHFWH�GH�IDEULFD LH a) Caramelizarea E��3UH]HQ D�QLVLSXOXL F��0XFHJ LUHD�úL�IHUPHQWDUHD �����0DUPHODG

0DUPHODGD�HVWH�SURGXVXO�RE LQXW�SULQ�FRQFHQWUDUHD�FX�]DK U�D�PDUFXOXL�GH�IUXFWH�SURDVS W�VDX�FRQVHUYDW�FX�ELR[LG�GH�VXOI�FX�VDX�I U �DGDRV�GH�DFLG�FLWULF� 0DUPHODGD�VH�IDEULF �vQ�GRX �FDOLW LL��VXSHULRDU �úL�DPHVWHF� 0DUPHODGD�VXSHULRDU �VH�IDEULF �GLQWU-R�VLQJXU �VSHFLH�GH�IUXFWH�úL�DQXPH��DILQH��DJULúH��FDLVH��F SúXQL��FLUHúH��FRDF ]H��FRDUQH��IUDJL��JXWXL��P FHúH��PXUH��PHUH��SLHUVLFL��SUXQH��YLúLQH��]DU] UH��]PHXU �VDX�VWUXJXUL� 0DUPHODGD� VXSHULRDU � VH� IDEULF � GLQ� DPHVWHF� GH� IUXFWH� FXSULQ]kQG� PLQLP� ���� GLQ�XUP WRDUHOH�VSHFLL��DILQH��DJULúH��FDLVH��F SúXQL��FLUHúH��FRDF ]H��FRDUQH��IUDJL��P FHúH��SLHUVLFL��VWUXJXUL��YLúLQH��]PHXU ��]DU] UH��LDU�����GLQ�VSHFLLOH�JXWXL��PHUH��PXUH��SUXQH� 0DUPHODGD�DPHVWHF�VH�IDEULF �GLQ�WRDWH�VSHFLLOH�GH�IUXFWH�úL� WUHEXLH�V �FRQ LQ �PLQLP���specii de fructe. 3URSRU LD� GH� SHUH� vQ� PDUPHODGD� DPHVWHF� QX� WUHEXLH� V � GHS úHDVF � ���� GLQ� FDQWLWDWHD�WRWDO �GH�IUXFWH�

999 Ì175(% 5,�3(1758�$872(9$/8$5(

1. &H�LQGLFL�GH�FDOLWDWH�WUHEXLH�UHVSHFWD L�OD�UHFHS LD�IUXFWHORU" 2. &DUH�HVWH�VXFFHVLXQHD�RSHUD LLORU�WLS�GLQ�IOX[XO�WHKQRORJLF�GH�RE LQHUH��DO�FRQVHUYHORU�

din fructe? 3. &H�WLSXUL�GH�FRQVHUYH�GLQ�IUXFWH�VH�SUHOXFUHD] �LQGXVWULDO"