CONSERVE DE FRUCTE

2%,(&7,9(850

5,7(

$FHVW FDSLWRO XUP UHWHPRGDOLW

LOH GH YDORULILFDUH D UHFROWHORU GHIUXFWH SULQ H[WLQGHUHD

IRUPHORUGHSUH]HQWDUHLGHWUDQVIRUPDUHDFRPSR]L LHLSURGXVHORUILQLWHSHED]DGHIUXFWH

REZUMAT
Pornind de la prHOXFUDUHD

PDWHULHL SULPH L 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 LQHULLXQXLUDQGDPHQWULGLFDWSUHFXPLSHQWUXFRQVHUYDUHDvQWU RFkWPDLPDUHP VXU 

a principiilor active cu rol trofic, de biocatalizatori sau terapeutic.

3UH]HQWDUHD VXFFLQW  D JDPHL YDULDWH GH SURGXVHFRQVHUYDWH GLQ IUXFWH VFRDWH vQ HYLGHQ

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 n recipiente

vQFKLVHHUPHWLFLSDVWHXUL]DWH
6RUWLPHQWHOHGHFRQVHUYHGHIUXFWHVXQWFXSULQVHvQXUP WRDUHOHJUXSH

ABCDEFGHI-

compot
gem
GXOFHD

jeleu
SDVW GHIUXFWH
PDUPHODG

magiun
diverse
produse dietetice din fructe

1. MATERIA PRIM
&RQGL LLGHFDOLWDWH
&DOLWDWHDPDWHULHLSULPHHVWHGHWHUPLQDQW vQDVLJXUDUHDFDOLW

LLSURGXVHORUILQLWH

La fabricarea conservelor de fructe se folosesc fructe proaspete sau preconservate

FRUHVSXQ] WRDUHFDOLWDWLYFRQGL 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 SULQLQGLFDWRULJHQHUDOLLLQGLYLGXDOLDLVSHFLHLLVRLXOXL
QFDGUXODFHOXLDLVRLSURSULHW

LOHRUJDQROHSWLFHLIL]LFR FKLPLFHGLIHU LHOHvQIXQF LH

GH IDFWRUL FD SHULRDGD GH UHFROWDUH JUDGXO GH PDWXULWDWH FRQGL LLOH GH VRO L FOLP  DJURWHKQLFD
DSOLFDW HWDSHOHGHUHFROWDUHFRQGL LLOHGHWUDQVSRUWLVWRFDUHWHPSRUDU VWDUHDLJLHQLFR VDQLWDU 

LFDSDFLWDWHDGHS VWUDUHvQVWDUHSURDVS W DIUXFWHORU

3URSULHW

LOH IL]LFH DOH IUXFWHORU LQFOXG QR LXQL UHIHULWRDUH OD P ULPH YROXP JUHXWDWH

VSHFLILF IHUPLWDWHHWFFDUHGHILQHVFJUDGXOGHPDWXULWDWHLGHSURVSH LPHDOIUXFWHORU

3URSULHW

LOH RUJDQROHSWLFHVH UHIHU  OD FXORDUH JXVW DURP FDUH SRW VXIHUL PRGLILF UL vQ

WLPSXOWUDQVSRUWXOXLGHSR]LW ULLLSUHOXFU ULLIUXFWHORU'LQSXQFWGHYHGHUHFKLP

ic fructele sunt

DOF WXLWHGLQDS  VXEIRUP OLEHU VDXOHJDW VXEVWDQ HRUJDQLFHLVXEVWDQ HPLQHUDOH

vQJHQHUDOV UXULGL]ROYDWHvQVXFXOFHOXODU vQFDUHSUHGRPLQ SRWDVLXO

6XEVWDQ HOHRUJDQLFHVXQWFRPSRQHQWHOHFHOHPDLLPSRUWDQWHLVX

nt reprezentate de:

VXEVWDQ H SODVWLFHHOHPHQWHOH FRQVWUXFWLYHDOHFHOXOHORUvQWUHFDUHVH GLVWLQJ KLGUD LL

GHFDUERQXRUDVLPLODELOLGRPLQD LGHJOXFR] LOHYXOR] SUHFXPLVXEVWDQ HOHSHFWLFHSHFWLQ 

LSURWRSHFWLQ GHRVHELWGHLPSRUWDQWHSHQWUXF

onservele de fructe;
YLWDPLQHLHQ]LPH

VXEVWDQ HDFWLYH

SURGXVH DOH PHWDEROLVPXOXL SODQWHORU FX DFL]L RUJDQLFL JOXFR]LGH VXEVWDQ H WDQDQWH

XOHLXULHWHULFHFRORUDQ LHWF
&RPSR]L LD FKLPLF  L YDORDUHD HQHUJHWLF  D SULQFLSDOHORU VSHFLL GH IUXFWH XW

ilizate n

LQGXVWULD FRQVHUYHORU VH SUH]LQW  vQ WDEHOXO QXP UXO QU  YDORDUHD HQHUJHWLF  HVWH FDOFXODW 
QXPDLODSDUWHDFRPHVWLELO &RPSR]L LDFKLPLF LYDORDUHDHQHUJHWLF ODXQHOHVSHFLLGHIUXFWH

Tabelul nr.26
Nr.
crt.

1
2
3
4
5
6
7
8
9
10
11
12
13
14
15
16
17

Specia

Afine
$JULH

Caise
& SXQL
&LUHH
&RDF ]H

Coarne
Gutui
Mere
Mure
Pere
Pepene
galben
Piersici
Prune
Struguri
VLLQH
=PHXU

Zaharuri

Proteine

Subst.
pectice

Subst.
tanante

CeluOR]

Vitamine

Caroten mg

Vitamine din
complex

%
5-6
8-8,5
12-12,9
5-5,5
10-12
10
10-11
7-7,5
8-8,3
5-6
10-11
5-6

%
0,6
0,8
0,8
0,9
0,8
0,9
0,4
0,5
0,3
1,2
0,5
0,3

%
0,5
0,6
0,6
0,3
0,1
0,7
0,5
0,7
0,6
0,8
0,6
0,09

%
0,1
0,1
0,03
0,12
0,06
0,6
0,55
0,2
0,06
0,07
0,03

%
1,6
2,5
0,7
1,4
0,6
5,4
0,4
1,8
0,9
4,0
0,3

%
22,0
35,0
12,0
59,6
10,0
200
72
13,0
12,0
17,0
5,0
30,0

%
0,13
0,21
1,15
0,06
0,3
0,6
0,3
0,06
0,270
0,12
12,0

Bmg

7-8
12-14
15-16
10-11
6-7

0,5
0,5
0,7
0,9
1,3

0,6
0,6
0,1
0,2
0,5

0,06
0,06
0,18
0,13

1,4
0,7
0,5
0,3
0,5

8,0
6,0
3,0
12,0
23,0

0,3
0,15
0,30
0,03
0,04

0,98

7,06

0,03

6XEVWDQ HPLQHUDOHPJ

Aciditate
tartric

0,9
1,6
0,8
0,9
0,4
3,5
3,1
0,9
0,5
0,9
0,3
0,3
0,5
1,2
0,5
1,4
4,8

9DOHQHUJHWLF

Ca
10,0
29,0
15,0
26
16
10,9

Mg
2,4
15,0
11,0
14
12
0,9

K
65,0
20,30
300,0
242,0
250
300

Na
1,0
1,6
5,0
3,2
3
29

P
9,0
30,0
23,0
33
21
27

10
8
290
17
12

8
2,6
10
10

200
130
190
120
32

1,7
3,0
2,0
2,0

20
11
22,0
20,6

Kcal%100g
54,5
72,5
108,2
45,2
96,0
96,0
90,5
65,0
73,5
54,5
90,5
46,0

5
12
22
1,40

10
21
8,0
30

220
230
1500
110
120

3
2,7
-

30
2,4
7
14,0

63,5
108,0
140,0
90,0
69,0

$YkQG vQ YHGHUH F  OD SUHOXFUDUHD IUXFWHORU VH SRW YDORULILFD XQHOH GHHXUL 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

VkPEXULORUDFHVWRUIUXFWHDUHXQFRQ LQXWERJDWGHVXEVWDQ HWDQDQWH

&RPSR]L LDFKLPLF

DPLH]XOXLVk

mburilor unor specii de fructe

Tabelul nr.27

Specia
Caise
Piersici
&LUHH
9LLQH

&RQ LQXW

&HQX 

DS 

%
2-3
2,5-3,5
2-3
2-3

14-17
13-18
38-40
39-41

Zaharuri
%
9-12
8-11
6-8
6-7

&HOXOR] 

*U VLPL

%
2,5-3,5
2,5-3,8
3,5-4,0
3,5-4,0

%
32-49
32-45
12-13
25-35

Proteine
%
15-16
22-26
5-6
6-7

$PLJGDOLQ 

%
3,4-4,5x
3,5-3,6
2-3
2-3

/DFDLVHDPLJGDOLQDVHFRQ LQHQXPDLvQIUXFWHOHFXVkPEXULDPDUL
3ULQFLSDOHOH FRQGL LL SH FDUH WUHEXLH V  OH vQGHSOLQHDVF  IUXFWHOH GHVWLQDWH LQGXVWULDOL] ULL

sunt:

FRQ LQXWULGLFDWvQVXEVWDQ

XVFDW VROXELO 

UDSRUWRSWLPvQWUHFRQ LQXWXOGH]DK ULDFL]L

FXORDUHDURP LJXVWVSHFLILFHLELQHH[SULPDWH
FRQ LQXWULGLFDWvQYLWDPLQHLV UXULPLQHUDOH
SURFHQWUHGXVGHGHHXUL
JUDGRSWLPGHPDWXULWDWHLQGXVWULDO 

stare LJLHQLF -VDQLWDU

FRUHVSXQ] WRDUH

5HFHS LD
5HFHS LDVHH[HFXW vQSXQFWHIL[HODLQWUDUHDvQXQLWDWHDGHSUHOXFUDUHVDXODSXQFWHOHGH
DFKL]L LH L FXSULQGH FRQWUROXO FDQWLWDWLY L FDOLWDWLY DO PDWHULHL SULPH 2ELHFWLYHOH XUP ULWH SULQ
UHFHS LDFDOLWDWLY VXQW

JUDGXOGHSURVSH LPH

starea igienico-VDQLWDU

FRQVLVWHQ DIUXFWHORU

gradul de maturitate;
DVSHFWXOH[WHULRUIRUPDP ULPHDLFXORDUHD
JXVWLDURP 
VXEVWDQ

XVFDW VROXELO 

&RQWUROXO FDOLWDWLY DO IUXFWHORU VH HIHFWXHD]  SULQ H[DPHQ RUJDQROHSWLF L DQDOL]H GH
ODERUDWRUXWLOL]kQGDSDUDWHGHP VXU LFRQWURO*UDGXOGHPDWXULWDWHLSURVSH LPHDIUXFWHORUVH
SRW GHWHUPLQD YL]XDO VDX SULQ YHULILFDUHD IHUPLW
SHQHWURPHWUXO6WDUHDVDQLWDU VH

LL WH[WXULL XWLOL]kQG PDWXURPHWUXO VDX

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  L VXEVWDQ

pUHOXFUDUHDVXEIRUP

 VROXELO  VH DX vQ YHGHUH OD VWDELOLUHD GHVWLQD LHL IUXFWHORU OD

GHFRPSRWJHPGXOFHD

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 SXQL PXUH ]PHXU

mijloacelor de transport frigorifice.

 FRDF ]H DILQH VWUXJXUL HWF VH UHFRPDQG  XWLOL]DUHD

QWLPSXOWUDQVSRUWXOXLIUXFWHOHWUHEXLHIHULWHGHRFXULVDXY W P ULPHFDQLFH
$PEDODMHOHIRORVLWHVXQWvQ IXQF LHGH WH[WXUDIUXFWHORU3HQWUXIUXFWHFX WH[WXU VHQVLELO 
VH XWLOL]HD]  O ]L GH GLIHULWH WLSXUL LDU SHQWUX IUXFWHOH FX WH[WXU  IRUP  PDUH SHUH JXWXL

transportul se face n containere de capacitate mare.

6HLQWHU]LFHVXSUDvQF UFDUHDFXIUXFWHDDPEDODMHORUSHQWUXDHYLWDY W PDUHDSULQVWULYLUH
D IUXFWHORU L GH DFHHD VWUDWXO GHIUXFWH YD ILFX   FP VXE QLYHOXO VXSHULRU D SHUH LORU O ]LORU

VDX FRQWDLQHUHORU Q DFHHDL XQLWDWH GH DPEDODM VH WUDQVSRUW  IUXFWH FX JUDG GH PDWXULWDWH

apropiat, pentru a evitDGHJUDG

ULOHLSLHUGHULOH

1.4. Depozitarea
'HSR]LWDUHD WHPSRUDU  D IUXFWHORU SkQ  OD LQWURGXFHUHD vQ SURFHVXO GH SUHOXFUDUH WUHEXLH
V ILHFkWPDLVFXUW VDXGDF HVWHSRVLELOFKLDUVXSULPDW 
)UXFWHOH VH S VWUHD]  vQ GHSR]LWH VLPSOH ELQH DHULVLWH U FRURDVH XVFDWH VDX vQ GHSR]LWH

frigorifice.
Q WLPSXO GHSR]LW ULL IUXFWHOH VXIHU  R VHULH GH PRGLILF UL GH QDWXU  IL]LF  ELRFKLPLF  L
PLFURELRORJLF  vQ IXQF LH GH VSHFLD VRLXO FDOLWDWHD L SURVSH LPHD IUXFWHORU GXUDWD L
WHPSHUDWXUDGHS VWUDUHXPLGLWDWHDUHODWLY DDHUXOXLSRVLELOLWDWHDGHFLUFXOD LHDDHUXOXLHWF
'LQWUHPRGLILF ULOHIL]LFHFHDSDUvQWLPSXOGHSR]LW ULLRLPSRUWDQ

GHRVHELW RSUH]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 ULOHELRFKLPLFHPDLGHVvQWkOQLWHvQWLPSXOGHSR]LW ULLIUXFWHORUVXQW

vQPXLHUHD

HVXWXULORU IUXFWHORU FD XUPDUH D KLGUROL]HL HQ]LPDWLFH D VXEVWDQ HORU SHFWLFH

insolubile;

SLHUGHULGH]DKDUXULFDXUPDUHDWUDQVIRUP ULLORUvQELR[LGGHFDUERQLDS SULQUHVSLUD LH

WUDQVIRUPDUHD]DK UXOXLvQDPLGRQ
UHGXFHUHDFRQ LQXWXOXLGHYLWDPLQHFDXUPDUHDSURFHVHORUR[LGR UHGXF WR

are.

7UDQVIRUP ULOHELRFKLPLFHFHDSDUvQIUXFWHOHS VWUDWHvQFRQGL LLQHFRUHVSXQ] WRDUHVXQW

PXFHJ LUH IHUPHQWDUHD DOFRROLF  EXWLULF  ODFWLF  $PEHOH IHQRPHQH GXF OD GHSUHFLHUHD
VXEVWDQ LDO  D FDOLW

LL IUXFWHORU I FkQGX

-le inapte pentru prelucraUHD

LQGXVWULDO  Q FD]XO

XWLOL] ULL DFHVWRU IUXFWH YRU FUHWH VXEVWDQ LDO SLHUGHULOH SULQ DOWHU UL PLFURELRORJLFH ERPEDMH
3ULQFLSDOLLIDFWRULFDUHGHWHUPLQ LQWHQVLWDWHDWUDQVIRUP ULORUPLFURELRORJLFHVXQWWHPSHUDWXUDL

durata de depozitare, calitateDLVWDGLXOGHPDWXULWDWHFRQGL LLOHLJLHQLFR-sanitare ale ambalajelor

LGHSR]LWHORU
'XUDWD PD[LP  GH S VWUDUH WHPSRUDU  D IUXFWHORU GHVWLQDWH LQGXVWULDOL] ULLGH OD UHFROWDUH
SkQ ODLQWURGXFHUHDvQSURFHVXOGHIDEULFD LHvQIXQF LHGHFRQGL LLOHGHGHSR]LWDUHVHSUH]LQW vQ

tabelul nr.28.

'XUDWDPD[LP

GHVWRFDUHWHPSRUDU

DIUXFWHORUGHVWLQDWHLQGXVWULDOL]

ULL

Tabelul nr.28
Nr.
crt.
1

Specia

RELQXLWH

produsului

Durata n
ore

Temperatura 0C

Umiditatea reODWLY
a aerului %

24
48
120
48
96
8
16
72
36
48
72
4

0-2
0-2
0-2
0-1
0-1
0-1
0-1
0-1
0-1
0-1
0-1
2-3

85-90
85-90
85-90
90-95
90-95
85-90
85-90
85-90
85-90
85-90
85-90
90-95

6
8
10
5
10
1
3
8
4
3
5
2

12
36
48
8
24
24
48
72
98
120
200
336
12
24
36
24

0-2
0-2
0-2
0-1
0-1
0-1
0-1
0-2
0-2
0-3
0-3
0-1
0-1
0-1
0-4

8590
85-90
85-90
85-90
85-90
85-90
85-90
85-90
85-90
85-90
85-90
85-90
85-90
85-90
85-90

2
3
4
1
3
4
7
7
15
20
30
2
3
4
4

120
240
336
36
48
8

0-1
0-1
0-1
0-2
0-2

85-90
85-90
85-90
85-90
85-90

15
20
7
10
3

24
48
48
24
12
48
48
8
12

0-1
0-1
0-1
1-2
0-1
0-1
0-1
0-1

85-90
85-90
85-90
85-90
85-90
85-90
85-90
85-90

4
7
10
3
3
5
1
2

Gem
0DUPHODG

$JULH

& SXQL

&RPSRWGXOFHD

&RPSRWGXOFHD

& WLQ

Gem
Gem
Compot

Gem

4
5

Caise

'XOFHD

Gem
6

Caise
verzi

&LUHH

'XOFHD

&RPSRWGXOFHD

Gem
0DUPHODG

Coarne

&RDF ]H

&RPSRWGXOFHD

10

Gutui

Gem
Compot

11

Mere

Compot
Gem

12

Mure

'XOFHD

JHP

Compot
Piure
0DUPHODG
&RPSRWGXOFHD

Gem
0DUPHODG

13
14

Nuci
verzi
Pere

'XOFHD

de

WRDPQ

&RPSRWGXOFHD

Piure
0DUPHODG

15

Piersici

16

Prune
verzi
Prune

17

&RPSRWGXOFHD

Gem
DuOFHD
Compot
'XOFHD

Gem
0DUPHODG

Magiun
18
19

Struguri

&RPSRWGXOFHD

9LLQH

&RPSRWGXOFHD

Gem
0DUPHODG

20

=PHXU

Depozite frigorifice

'HVWLQD LD

&RPSRWGXOFHD

Afine

Depozite

&RPSRWGXOFHD

Gem

Durata n
zile

2. MATERIALE AUXILIARE
/D IDEULFDUHD FRQVHUYHORU GH IUXFWH SH OkQJ  PDWHULLOH SULPH VH XWLOL]HD]  R VHULH GH
PDWHULDOH DX[LOLDUH FDUH DGHVHD DX URO GHWHUPLQDQW DVXSUD vQVXLULORU FDOLWDWLYH L D YDORULL
QXWULWLYH DOH SURGXVHORU ILQLWH &XQRDWHUHD FDUDFWHULVWLFLORU PDWHULDOHORU DX[LOLDUH FRQWULEXLH vQ
PRG HILFLHQW OD RSWLPL]DUHD SURFHVHORU WHKQRORJLFH L HYLWDUHD XQRU GHIHFWH FDOLWDWLYH DOH

produselor finite.
La fabricarea conservelor de frXFWH VH XWLOL]HD]

 FD PDWHULDOH DX[LOLDUH XUP WRDUHOH DS 

VXEVWDQ H vQGXOFLWRDUH ]DK U JOXFR]  DFL]L DOLPHQWDUL FLWULF WDUWULF DVFRUELF L VXEVWDQ H
JHOLILDQWHSHFWLQ 

&RQGL LLGHFDOLWDWH

Apa
$SD FRQVWLWXLH XQXO GLQ IDFWRULL HVHQ LDOL vQ GHVI XUDUHD SURFHVHORU WHKQRORJLFH vQ

DFWLYLWDWHD GH LQGXVWULDOL]DUH D IUXFWHORU $SD XWLOL]DW  vQ SURFHVXO WHKQRORJLF GH IDEULFDUH DO
FRQVHUYHORU OD VS ODUHD PDWHULLORU SULPH DPEDODMHORU XVWHQVLOHORU XWLODMHORU L VXSUDIH HORU GH
OXFUX OD RS ULUH OD SDVWHXUL]DUH VDX FD DGDRV vQ SURGXVH WUHEXLH V  ILH SRWDELO  L GHFL V 
vQGHSOLQHDVF FRQGL LLOHIL]LFR FKLPLFHLPLFURELRORJLFHSUHY ]XWH

=DK

UXO

&DOLWDWHD ]DK UXOXL VH SRDWH VWDELOL UDSLG FKLDU L SULQ H[DPHQ RUJDQROHSWLF &ULVWDOHOH
WUHEXLH V  ILH XVFDWH DOEH I U  JXVW LVDX PLURV VWU LQ Q VROX LD GH  FRQFHQWUD LH vQ ]DK U
WUHEXLHV ILHFRPSOHWVROXELO I U VHGLPHQWLI U FRUSXULVWU LQH

Glucoza
*OXFR]D VH SRDWH XWLOL]D VXE IRUP  GH JOXFR]  OLFKLG  vQ VSHFLDO OD IDEULFDUHD GXOFH

ei,

F UHLDvLLPSULP XQDVSHFWGHRVHELWGHSO FXWSULQRE LQHUHDXQXLVLURSELQHOHJDWLVWLFORV

Acizi alimentari
$FL]LL DOLPHQWDUL VH XWLOL]HD]  SHQWUX FRUHFWDUHD DFLGLW

XQXLUDSRUWRSWLPID

LL SURGXVHORU SHQWUX DVLJXUDUHD

GHFRQ LQXWvQ]DK U

6H XWLOL]HD]  DFLGXO FLWULF WDUWULF L XQHRUL DVFRUELF SHQWUX YLWDPLQL]DUH &HO PDL GHV
XWLOL]DW OD FRQVHUYHOH GH IUXFWH HVWH DFLGXO FLWULF 'LQ SXQFW GH YHGHUH FDOLWDWLY WUHEXLH V 
FRUHVSXQG  FRQGL LLORU 675

- 2292- 6H SUH]LQW

 VXE IRUP  GH FULVWDOH D

lbe, uscate cu gust

acru.
Pectina
3HQWUX RE LQHUHD SURGXVHORU FRQFHQWUDWH JHOLILFDWH JHP MHOHX VH XWLOL]HD]  FD DGMXYDQW
SHFWLQD$FHVWSURGXVVHRE LQHGLQGHHXULGHIUXFWHFXFRQ LQXWERJDWvQVXEVWDQ HSHFWLFH

Cele mai bune resurse pentru pectin

 VXQW UHSUH]HQWDWH GH VXESURGXVHOH UH]XOWDWH OD

IDEULFDUHDVXFXULORUGLQFLWULFHLGLQPHUH
3HQWUX SURGXVHOH GLQ IUXFWH GH FXORDUH vQFKLV  VH SRDWH XWLOL]D L SHFWLQD GH YDO 
QHSXULILFDW FDUHDUHJUDGXOGHJHOLILFDUHGH

-25 SAG.

3. AMBALAJE
ConsHUYHOHGHIUXFWHVHDPEDOHD] vQERUFDQHFXFDSDFLW
FXWLLFXFDSDFLW LLFXSULQVHvQWUH-4250 ml.

LFXSULQVHvQWUH POL

5HFLSLHQWHOH GLQ VWLFO  DX R ODUJ  XWLOL]DUH vQ LQGXVWULD FRQVHUYHORU FD XUPDUH D XQRU

avantajeGHRUGLQHFRQRPLFLWHKQRORJLFSHFDUHOHSUH]LQW

LDQXPH

SRVLELOLWDWHDUHFXSHU ULLERUFDQHORULXWLOL]DUHDORUUHSHWDW 

UH]LVWHQ DVWLFOHLODDJUHVLYLWDWHDFRPSRQHQWHORUGLQSURGXVH

VWLFODVHIDEULF GLQPDWHULLSULPHLHIWLQHQHGHILFLWDUH

IRUPHOHERUFDQHORUSRWILXRU

diversificate.

DezavantajeleSHFDUHOHSUH]LQW

fragilitate;

ERUFDQHOHFDDPEDODMHSHQWUXFRQVHUYHVHUHIHU OD

UH]LVWHQ DUHODWLYVODE ODRFXULWHUPLFH

greutate mare pe unitatea de ambalaj;

FRQGXFWLELOLWDWHWHUPLF UHGXV 

Aceste dezavantaje ale rHFLSLHQWHORU GH VWLFO  VXQW FRPSOHW vQO

cutiilor metalice pentru ambalarea conservelor.
&XWLLOHPHWDOLFHSUH]LQW XUP WRDUHOHavantaje:

UH]LVWHQ

WXUDWH vQ FD]XO XWLOL] ULL

 OD RFXUL WHUPLFH L OD YDULD LL GH SUHVLXQH FH DSDU vQ WLPSXO WUDWDPHQWHORU

termice;

FRQGXFWLELOLWDWHWHUPLF EXQ 

JUHXWDWHUHGXV SHXQLWDWHDGHDPEDODM

SRVLELOLW

LVSRULWHGHPHFDQL]DUHLDXWRPDWL]DUHDSURFHVHORUGHIDEULFD LHvQID]HOH

de dozare, nchidere, pasteurizare, etichetare, ambalare etc.

Ca dezavantaje n utilizareDFXWLLORUPHWDOLFHPHQ LRQ P

LPSRVLELOLWDWHDGHUHFXSHUDUHLUHXWLOL]DUH

WDEODSRDWHILDWDFDW GHDJHQ LDJUHVLYLGLQFRPSR]L LDSURGXVHORU

PDWHULDOXOGHED] LODFXULOHGHSURWHF LHGHILFLWDUH

&RQGL LLGHFDOLWDWH

Calitatea ambalajelor are R LQIOXHQ

UHQWDELOLW

 FRYkULWRDUH DVXSUD FDOLW

LL SURGXVHORU ILQLWH L D

LLvQWUHSULQGHULORUSURGXF WRDUHGHFRQVHUYH

8QD GLQ FDX]HOH SULQFLSDOH DOH DSDUL LHL GH UHEXWXUL L ERPEDMH HVWH FDOLWDWHD LQIHULRDU  D

ambalajelor. Din punct de vedere calitaWLY ERUFDQHOH FXWLLOH L FDSDFHOH XWLOL]DWH vQ LQGXVWULD
FRQVHUYHORUWUHEXLHV FRUHVSXQG FRQGL LLORUWHKQLFHGLQQRUPDWLYHOHGHFDOLWDWHvQYLJRDUH

23(5$

,,7(+12/2*,&(*(1(5$/(

Procesul tehnologic de fabricare a conservelor de fructe cuprinde uUP

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 LRQDUHDDPEDODMHORU
10. Umplere
11. Marcarea
12. nchiderea
13. Pasteurizare
14. &RQGL LRQDUHDUHFLSLHQtelor pline
15. Depozitare
16. Livrare

WRDUHOH ID]H

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 L FRUSXULOH VWU LQH SHQWUX D HYLWD

contaminarea ntregii cDQWLW

6S

LLGHPDWHULDOHSULPHDLQVWDOD LLOHLDDSHLGHVS ODUH

ODUH

3ULQ VS ODUHD IUXFWHORU VH vQGHS UWHD]  LPSXULW

LOH PLQHUDOH S PkQW QLVLS SUDI HWF

XQHOHUHVWXULYHJHWDOHLRSDUWHvQVHPQDW GLQPLFURIORU 
6S ODUHDVHH[HFXW SULQ

LPHUVLHvQED]LQHFXDS 

aspersiune;
barbotare cu aer comprimat;
frecare.

7LSXOPDLQLLXWLOL]DWHVWHGHWHUPLQDWGHWH[WXU LJUDGXOGHPDWXULWDWHDOIUXFWHORU
3HQWUX IUXFWHOH FX WH[WXU  VODE  F SXQL DILQH HWF VH IRORVHVF PDLQL GH VS ODW FX

duXUL (ILFDFLWDWH VS

O ULL GHSLQGH GH SUHVLXQHD L GHELWXO DSHL IRUPD GX]HORU GLVWDQ D GLQWUH

MHWXULJURVLPHDVWUDWXOXLGHIUXFWH3UHVLXQHDDSHLODGXXULGHUHFRPDQG DILGH

-1,5 at. Acest

WLSGHPDLQ VHXWLOL]HD] LODFO WLUHDIUXFWHORUVS ODWHFXDOWHPDLQL

3HQWUX VS ODUHD IUXFWHORU FX WH[WXUD VHPLWDUH L WDUH VH IRORVHVF PDLQL GH VS ODW FX
YHQWLODWRU FDUH DVLJXU  vQGHS UWDUHD LPSXULW

LORU DGHUHQWH L FROHFWDUHD DFHVWRUD vQ SDUWHD

LQIHULRDU DED]LQXOXL(OLPLQDUHDFRQWLQX DLPSXULW

LORUGLQED]LQXOPDLQLLGHVS ODWDVLJXU R

VS ODUHFRUHVSXQ] WRDUHDIUXFWHORULPHQ LQHDSDGHVS ODUHvQWU RVWDUHLJLHQLF VDWLVI F WRDUH

3HQWUXVS ODUHDIUXFWHORUWDULPHUHSHUHJXWXLHWFIRDUWHvQF UFDWHFXQLVLSLS PkQWVH

UHFRPDQG IRORVLUHDPDLQLLGHVS ODWFXWDPEXULSHULL

3. Sortarea II, calibrare

QDFHDVW ID] VRUWDUHDFXSULQGHGRX RSHUD LLGLVWLQFWH

Sortarea propriu-]LV

 FDUH FRQVW  vQ vQGHS UWDUHD IUXFWHORU QHFRUHVSXQ] WRDUH L

FRUSXULORU VWU LQH U PDVH GXS  SULPD VRUWDUH L VS ODUH FODVDUHD FDOLWDWLY  GXS  FULWHULL
RUJDQROHSWLFHP ULPHFXORDUHVWDGLXGHPDWXULWDWHJUDGGHSURVSH LPHHWF
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

PLF ULGHURWD LH9LWH]DRSWLP DEHQ]LORUGHVRUWDUHHVWHGHFLUFDPVHF'HFHOHPDLPXOWH

RUL FRQFRPLWHQW FX VRUWDUHD VH HIHFWXHD]  L 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 PDLQL GH FDOLEUDW GH GLIHULWH WLSXUL FX WDPEXU FX VLWH YLEUDWRDUH FX FDEOXUL HWF
&DOLEUDWRDUHOHFXWDPEXUXWLOL]DWHODYLLQHLFLUHHWUHEXLHV ILHSURWHMDWHvQLQWHULRUFXFDXFLXF
VSRQJLRV SHQWUX D IHUL IUXFWHOH GH WUDXPDWL] UL 6LWHOH YLEUDWRDUH VH IRORVHVF SHQWUX IUXFWHOH FX
WH[WXU VODE LGLPHQVLXQLPLFL

&XU

LUH

2SHUD LD GH FXU

LUHD IUXFWHORU FRQVW  vQ VHSDUDUHD L vQGHS UWDUHD S U LORU QHFRPHVWLELOH

VDX JUHX GLJHUDELOH SRU LXQL VDX H[HPSODUH FX ORYLWXUL PHFDQLFH DWDFDWH GH EROL HULSWRJDPLFH
FRGL HVkPEXULFRMLSLHOL HHWF2SHUD LDVHSRDWHUHDOL]DPDQXDOVDXSULQSURFHGHHPHFDQLFH

termice, chimice sau combinate.

D &XU

LUHD PDQXDO

 HVWH QHLQGLFDW  GLQ SXQFW GH YHGHUH VDQLWDU L QHLJLHQLF  DYkQG

GXUDWD SUHOXQJLW  FHHD FH FUHHD]  FRQGL LL GH GH]YROWDUH D PLFURIORUHL GHDOWHUDUH SH XVWHQVLOH L
SH

PDWHULD

SULP 

VXSXV 

SUHOXFU ULL

6H

UHPDUF 

FRQVXP

ULGLFDW

GH

IRU

GH

PXQF 

SURGXFWLYLWDWHDPXQFLLVF ]XW FHHDFHGXFHODFUHWHUHDSUH XOXLGHFRVWDOSURGXVHORUILQLWH

E &XU

LUHD PHFDQLF

 VH UHDOL]HD]  FX PDLQL GH WLSXUL GLIHULWH DGHFYDWH VFRSXOXL

XUP ULWLDFDUDFWHULVWLFLORUIUXFWHORUVXSXVHSUHOXFU ULL

QGHS UWDUHD FRGL HORU OD FLUHH L YLLQH VH HIHFWXHD]  OD PDLQL GH VFRV FRGL H DO F URU
SULQFLSLXGHIXQF LRQDUHVHED]HD] SHVPXOJHUHDFRGL HORUFXDMXWRUXOXQRUYHUJHOHFDUHVHURWHVF
vQ VHQV FRQWUDU 'LDPHWUXO YHUJHOHORU L GLVWDQ D GLQWUH HOH VH DGDSWHD]  OD P ULPHD IUXFWHORU L
JURVLPHDFRGL HORU'XS vQO WXUDUHDFRGL HORUIUXFWHOHVXQWVXSXVHVS O ULLVXEGXXUL$FHVWWLS
GHPDLQ VHSRDWHXWLOL]DLODVHSDUDUHDERDEHORUGHVWUXJXULGHSHFLRUFKLQL
3HQWUX vQO WXUDUHD FRGL HORU LQFOXVLY D VHSDOHORU OD F SXQL VH IRORVHWH R PDLQ  GH
FRQVWUXF LH VLPLODU  FX FHD GHVWLQDW  SHQWUX YLLQH L FLUHH 0DLQD SRDWH IL XWLOL]DW  L SHQWUX
DOWHVSHFLLGHIUXFWHDJULHSUXQHHWF
2SHUD LLOH GH VFRV VkPEXULL L FDVD VHPLQDO  OD IUXFWH VH H[HFXW  FX PDLQL GH GLIHULWH
WLSXULvQIXQF LHGHVSHFLH3HQWUXDDYHDUH]XOWDWHVDWLVI F WRDUHHVWHQHFHVDUFDIUXFWHOHV ILHvQ
SUHDODELOVRUWDWHSHP ULPL
0DLQLOHGHVFRVVkPEXULODYLLQHFLUHHLSUXQHIXQF LRQHD] SHSULQFLSLXOVWU SXQJHU

ii

IUXFWHORUFXSRQVRDQH)UXFWHOHVXQWGLVSXVHvQDOYHROHGHVFKLVHvQSDUWHDLQIHULRDU SHXQGHVXQW
HOLPLQD L VkPEXULL 'LDPHWUXO DOYHROHORUHVWH GH   PP SHQWUX YLLQH L FLIUH L FLUFD  PP

pentru prune.
QGHS UWDUHDVkPEXULORUODSLHUVLFLVHHIHFWXHD] vQJHQHUDOPDQXDO
0DLQD GH VFRV FDVD VHPLQDO  OD PHUH SHUH L JXWXL H[HFXW  FRQFRPLWHQW FX W LHUHD
IUXFWHORUvQMXP W

LVIHUWXULVDXRSWLPL

c) Decojirea VH H[HFXW

 OD XQHOH VSHFLL GH IUXFWH VkPEXURDVH VDX VHPLQ RDVH GHVWLQDWH

IDEULF ULLFRPSRWXOXLVDXGXOFH LL

2SHUD LDSRDWHILH[HFXWDW PDQXDOPHFDQLFWHUPLFFKLPLFVDXFRPELQDW
'HFRMLUHDWHUPLF

DIUXFWHORUVHUHDOL]HD] vQSULQFLSDOSULQ

-RS ULUHDvQDS ODWHPSHUDWXUDGH- 980C;

-DF LXQHDDEXUXOXLVXSUDvQF 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 XRDU  D SLHOL HL FDUH VH vQO WXU  SULQ VS ODUH 5 FLUHD UDSLG  GXS  GHFRMLUH
vQOHVQHWHPXOWSURFHVXOHYLWkQGX VHWRWRGDW vQPXLHUHDWH[WXULL

'HFRMLUHD VXE DF LXQHD DHUXOXL VXSUDvQF O]LW FRQVW  vQ WUDWDPHQW WHUPLF OD SUHVLXQL

cuprinse ntre 3,5- DW 8UPDW GH R GHWHQW

 EUXVF  OD SUHVLXQHD DWPRVIHULF  3HQWUX vQGHS U

tarea

SLHOL HL GXS  WUDWDPHQWXO WHUPLF IUXFWHOH VXQW VS ODWH VXE GXXUL Q WDEHOXO QU  VH SUH]LQW 
GXUDWDWUDWDPHQWXOXLWHUPLFODGHFRMLUHvQIXQF LHGHVSHFLHLSUHVLXQHDDEXUXOXL

3DUDPHWULLGHOXFUXODGHFRMLUHDWHUPLF

Tabelul nr.29
Specia de fructe

Mere
Pere
Gutui
Piersici

'XUDWDWUDWDPHQWXOXLWHUPLFvQVHFvQIXQF LHGH

p = 6-7 at.
20-25
30-35
35-40
20-25

presiunea aburului
p = 5-6 at.
25-30
35-40
40-45
25-30

p = 3,5-5 at.
30-35
40-45
45-50
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 DIODWVXE HSLGHUP DFHVWDILLQG
DOF WXLW vQ JHQHUDO GLQ VXEVWDQ H SHFWLFH FH VROXELOL]HD]  vQ PHGLX DOFDOLQ L VH VHSDU  GH SXOSD

fructelor.

5. Divizare
'LYL]DUHD VH DSOLF  QXPDL OD XQHOH VSHFLL GH IUXFWH L VH H[HFXW  PHFDQLF FX PDLQL
DGHFYDWHvQIRUPHOHLGLPHQVLXQLOHLPSXVHGHFRQGL LLOHFDOLWDWLYHDOHSURGXVHORUILQLWH
0 UXQ LUHD IUXFWHORU GHVWLQDWHIDEULF ULL PDUFXOXLSHQWUX SDVW  VDX PDUPHODG  VH H[HFXW 
FRQFRPLWHQW FX HOLPLQDUHD VHPLQ HORU L FRMLORU OD SDVDWULFH Q FD]XO IUXFWHORU WDUL PHUH SHUH
JXWXL HWF SDVDUHD IUXFWHORU VH HIHFWXHD]  GXS  ILHUEHUH vQ YHGHUHD vQPXLHULL WH[WXULL L
LQDFWLY ULLHQ]LPHORU

2S

ULU

ea

8QHOHIUXFWHGHVWLQDWHIDEULF ULFRPSRWXOXLJHPXOXLVDXGXOFH HLVHVXSXQRS ULULL

2S ULUHDFRQVW vQWUDWDPHQWXOWHUPLFDOIUXFWHORUvQDS ODWHPSHUDWXUDGH

de 2- PLQXWH 'XUDWD GH RS

- 950C timp

ULUH D IUXFWHORU VH VWDELOHWH vQ IXQF LH GH XUP WRULL IDFWRUL

SULQFLSDOL VSHFLDJUDGXOGH PDWXULWDWHP ULPHDSRU LXQLORUJUDGGHP UXQ LUHLVRUWLPHQWHORU

FHXUPHD] DVHIDEULFD
3ULQRS ULUHVHUHDOL]HD] XUP WRDUHOHHIHFWHSR]LWLYH

LQDFWLYDUHD HQ]LPHORU R[LGDWLYH L S VWUDUHD FDOLW

LORU RUJDQROHSWLFH LQL LDOH JXVW

DURP FXORDUH

HOLPLQDUHD DHUXOXL GLQ HVXWXUL FHHD FH FRQWULEXLH OD UHGXFHUHD SUHVLXQLL LQWHUQH vQ

UHFLSLHQWHvQWLPSXOSDVWHXUL] ULLODvQO WXUDUHDIHQRPHQHORUGHFRUR]LXQHDFXWLLORUPHWDOLFHLOD

protejarea vitamine C;
rHGXFHUHDYROXPXOXLIUXFWHORUSULQFRQWUDFWDUHFDXUPDUHDKLGUROL]HLSURWRSHFWLQHLL
DGL]ROY ULLSDU LDOHDKHPLFHOXOR]HLGLQSHUH LLFHOXODUL

vQGHS UWDUHD JXVWXOXL LPLURVXOXL 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 L

pesticide utilizate la tratamente aplicate fructelor;

UHGXFHUHD QXP UXOXL GH PLFURRUJDQLVPH FHHD FH FRQGXFH OD FUHWHUHD HILFDFLW

LL

SDVWHXUL] ULL

fixarea culorii fructelor;

vQPXLHUHD WH[WXULL IUXFWHORU FHHD FH IDYRUL]HD]  RSHUD LLOH GH P UXQ LUH L SDVDUH vQ

FD]XOSDVWHLGHIUXFWHLPDUPHODGHL
2S ULUHDVHHIHFWXHD] vQRS ULWRDUHFRQWLQXHVDXvQDUMHPLFLvQFD]DQHGXSOLFDWH
'XS RS ULUHIUXFWHOHVXQWU FLWHLPHGLDWSHQWUXDVHHYLWDvQPXLHUHDH[FHVLY D HVXWXOXL
YHJHWDO L SHQWUX D vPSLHGLFD GH]YROWDUHD PLFURRUJDQLVPHORU UHPDQDQWH 5 FLUHD VH H[HFXW  vQ
DS UHFHFXUHQW SkQ ODWHPSHUDWXUDGHFLUFD

C.

7. Prepararea produselor (fierbere, concentrare)

FiHUEHUHD L 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 n cazane duplicate este de 1000C iar n 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

DUMHPLFLGHPD[LP.JLGHFLXWLOL]DUHDFD]DQHORUGXSOLFDWH3HQWUXSURGXVHOHODFDUHQXVH

pune problemD S VWU ULL LQWHJULW

500-1000 kg n aparate vacumm.

LL WRWDOH D IUXFWHORU ILHUEHUHD VH SRDWH H[HFXWD vQ DUMH PDUL GH

&RQFHQWUDUHD VXE YLG DVLJXU  RE LQHUHD XQRU SURGXVH VXSHULRDUH FDOLWDWLY vQ FRQGL LL GH
HILFLHQ

HFRQRPLF VSRULW SULQ

eliminarea riVFXOXLGHFDUDPHOL]DUHLGHFLS

VWUDUHDFXORULLLJXVWXOXLSO FXWVSHFLILF

PHQ LQHUHDYDORULLQXWULWLYHLQL LDOHLS VWUDUHDvQPDLPDUHP VXU DYLWDPLQHORU

economia de combustibil ca urmare a reducerii duratei de fierbere.

LOH SULYLQG modul de fabricare al sortimentelor pe grupe de produse se

3DUWLFXODULW

SUH]LQW vQWHKQRORJLDVSHFLILF SURGXVHORU

8. Prepararea lichidului de acoperire

3UHSDUDUHD VLURSXOXLSHQWUXFRPSRUW VHHIHFWXHD]  SULQGL]ROYDUHD]DK UXOXLvQDS DGXV 

la temperatura de fierbere. nainte de utilizare siropul trebuie filtrat. La compoturile din fructe cu
DFLGLWDWH UHGXV  FLUHH SLHUVLFL SUXQH HWF VH UHFRPDQG  DG XJDUHD GH DFLG FLWULF SHQWUX
UHGXFHUHD YDORULL S+ L vQOHVQLUHD SURFHVXOXL GH SDVWHXUL]DUH &RQFHQWUD LD VLURSX
IXQF LH GH VXEVWDQ D XVFDW  VROXELO  D IUXFWHORU L VH VWDELOHWH vQ FRQFRUGDQ

lui este n

 FX QRUPDWLYHOH GH

calitate n vigoare.
/DFRPSRWXULOHGLHWHWLFHOLFKLGXOGHDFRSHULUHHVWHDSDILDUW 
$SD XWLOL]DW  OD SUHSDUDUHD OLFKLGXOXL GH DFRSHULUH SHQWUX FRPSXWXUL WUHEXLH V  ILH
VHPLGXU OLSVLW GHV UXULGHILHUFDUHSURYRDF vQFKLGHUHDODFXORDUHDSURGXVXOXL

9. Umplere
'R]DUHD SURGXVHORU vQ UHFLSLHQWH SUH]LQW  R PDUH LPSRUWDQ

 DWkW GLQ SXQFW GH YHGHUH

SDUWHDVROLG WUHEXLHV ILH

WHKQRORJLFFkWLDODVSHFWXOXLSURGXVXOXLILQLW/DFRPSRWLGXOFHD

XQLIRUP UHSDUWL]DW  vQ PDVD OLFKLGXOXL VLURS SHQWUX D VH vQOHVQL WUDQVPLWHUHD F OGXULL vQ WLPSXO
SDVWHXUL] ULLLSHQWUXDVHRE LQHDVSHFWHVWHWLFFRUHVSXQ] WRUDOSURGXVHORUILQLWH/DRSHUD LDG

GR]DUH WUHEXLH V  VH DVLJXUH HOLPLQDUHD DHUXOXL GLQ UHFLSLHQWH 3UH]HQ D DHUXOXL vQ SURGXVH
LQWHQVLILF SURFHVHOHGHR[LGDUHLGHGLVWUXJHUHDYLWDPLQHL&'HDVHPHQHDDHUXOGLQUHFLSLHQWH
vPSUHXQ  FX YDSRULL UH]XOWD L vQ WLPSXO SDVWHXUL] ULL P UHVF SUHVLXQHD LQWHULRDU  GHS LQG PXOW
SH FHD GLQ DXWRFODY LDU UHFLSLHQWHOH vL SLHUG HWDQHLWDWHD FUHkQGX VH FRQGL LL GH UHLQIHFWDUH D

SURGXVXOXLvQWLPSXOGHSR]LW ULL
3HQWUX HOLPLQDUHD DHUXOXL GR]DUHD SURGXVXOXL VH IDFH OD WHPSHUDWXUL ULGLFDWH DD vQFkW

lLFKLGXOGLODWDWRFXS vQWUHJXOYROXPDOUHFLSLHQWXOXLLDUGXS
n recipiente un vid de 250-300 mm cl.Hg.

U FLUHSULQFRQWUDFWDUHVHFUHHD] 

'R]DUHDSURGXVHORUVHIDFHXWLOL]kQGXUP WRDUHOHWLSXULGHLQVWDOD LL

dozatoare pentru produse solide;

dozatoare pentru produse lichide;
dozatoare pentru produse vscoase.

'R]DUHDS U LLVROLGHODFRPSRWXULVHHIHFWXHD] ODPHVHGHXPSOHUHURWDWLYHSHQWUXIUXFWH

vQWUHJLGHGLPHQVLXQLPLFLFLUHHYLLQHDJULHHWFVDXPDQXDOODEHQ]LGHXPSOHUH

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$FHVWWLSGHGR]DWRUVHSRDWHXWLOL]DSHQWUXJHPSDVW PDUPHODG LMHOHX

10. nchidere
QFKLGHUHD UHFLSLHQWHORU UHSUH]LQW  ID]D WHKQRORJLF  FX URO KRW UkWRU vQ DVLJXUDUHD
FRQVHUYDELOLW

LLSURGXVHORU

'XS GR]DUHUHFLSLHQWHOH VHvQFKLGLPHGLDW6WD LRQDUHDUHFLSLHQWHORUvQDLQWHGHvQFKLGHUH

LSDVWHXUL]DUHIDYRUL]HD] DSDUL LDIHQRPHQXOXLGHDFULUHI U ERPEDM
/D vQFKLGHUHDFXWLLORU VHIRORVHVFPDLQL GH vQFKLV VHPLDXWRPDWH LDXWRPDWH QFKLGHUHD
VH UHDOL]HD]  SULQ DF LXQHD GH SUHVDUH D UROHORU DVXSUD PDUJLQLL FDSDFXOXL L D ERUGXULL FXWLHL

Controlul nchiderii se face prin veriILFDUHDvPELQ

ULLUHDOHDIDO XOXLFXWLLORUGXS ILHFDUHUHJODUH

LvQWLPSXOIXQF LRQ ULLODLQWHUYDOGHPLQXWH

&DOLWDWHDvQFKLGHULLERUFDQHORUVHYHULILF SULQH[DPLQDUHDPRGXOXLGHIL[DUHDFDSDFXOXL
8Q FDSDF ELQH IL[DW QX WUHEXLH V  VH URWHDVF  'XS  HIHFWXDUHD WUDWDPHQWXOXL WHUPLF VH
H[DPLQHD] VXSUDID DPDVHLGHHWDQHLWDWHLPRGXOGHLPSULPDUHSHJXUDERUFDQXOXLQFKLGHUHD
FRUHFW  VH FDUDFWHUL]HD]  SULQ LPSULPDUH YL]LELO  L XQLIRUP  D JXULL ERUFDQXOXL vQ PDVH GH
HWDQDUH 3UHVDUHD SUHD DGkQF  SRDWH SURYRFD W LHUHD PDVHL GH HWDQDUH L GHFL GLVWUXJHUHD
HWDQHLW

LL Q IXQF LH GH DFHWL IDFWRUL VH UHJOHD]  FDSXO GH vQFKLGHUH L UHVRUWXO GH SUHVDUH DO

FDSDFXOXL vQFKLGHULL PDQXDOH RSHUD LD VH YD H[HFXWD FX GHRVHELW  DWHQ LH GH PXQFLWRULL

speciDOL]D L&RQGL LDHVHQ LDO vQFD]XOXWLOL] ULLDFHVWXLWLSGHERUFDQHHVWHGR]DUHDSURGXVXOXLOD

temperaturi de minim 850& vQ YHGHUHD HOLPLQ ULL DHUXOXL GLQ SURGXV L UHDOL] ULL vQ UHFLSLHQW D
vidului necesar de 200-250 mm Hg.

11. Pasteurizare
Pasteurizarea UHSUH]LQW

 ID]D FHD PDL LPSRUWDQW  GLQ SURFHVXO WHKQRORJLF vQ FHHD FH

SULYHWH FRQVHUYDELOLWDWHD SURGXVHORU 'LQ SXQFW GH YHGHUH EDFWHULRORJLF SDVWHXUL]DUHD VH

GHILQHWHFDWUDWDPHQWWHUPLFDSOLFDWSkQ ODWHPSHUDWXULGH

C asupra produselor ambaODWHL

vQFKLVH vQ VFRSXO DVLJXU ULL FRQVHUY ULL SH WLPS vQGHOXQJDW 0HWRGD GH FRQVHUYDUH SULQ
SDVWHXUL]DUHVHDSOLF SURGXVHORUFXDFLGLWDWHULGLFDW DGLF  S+ XOVXE Q DFHDVW  FDWHJRULHGH

produse se nscriu majoritatea conservelor de fructe. La unele compoturi, care au valoarea pH

0
0
PDL PDUH GH  WUDWDPHQWXO WHUPLF DSOLFDW GHS HWH WHPSHUDWXUD GH  C, fiind de 105- 110 C,

SHQWUX D VH DVLJXUD GLVWUXJHUHD WXWXURU IRUPHORU YHJHWDWLYH DOH PLFURRUJDQLVPHORU L 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% n
siropul utilizat la fabricarea compoturilor.
6WDELOLUHD FRUHFW  D UHJLPXULORU GH SDVWHXUL]DUH VSHFLILF ILHF UXL SURGXV SUHFXP L
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
DVXSUDFRQVHUYDELOLW

LLLFDOLW

LLSURGXVHORU

5HJLPXULOH WUDWDPHQWXOXL WHUPLF VH VWDELOHVF vQIXQF LH GH YLWH]D GH S WUXQGHUHD F OGXULL
vQSURGXVWHUPRSHQDWUD LHLGHUH]LVWHQ DODF OGXU DPLFURRUJDQLVPHORU
7HUPRSHQHWUD LDGHSLQGHGHXUP WRULLIDFWRUL

dimensiunile recipienWXOXLLPDWHULDOXOGLQFDUHHVWHFRQIHF LRQDW

VWDUHDSURGXVXOXLOLFKLGVROLGYkVFRVLUDSRUWXOVROLGOLFKLGODFRPSRWLGXOFHD

WHPSHUDWXUDLQL LDO DSURGXVXOXL

3HQWUXDVHvQOHVQLWHUPRSHQHWUD LDvQSURFHVXOGHSURGXF LHVHSRDWHLQWHUYHQL

n faza de

XPSOHUH SULQ VWDELOLUHD FRUHFW  D SURSRU LHL GLQWUH FRPSRQHQWHOH VROLGH L OLFKLGH SUHFXP L

dozarea produselor la temperaturi ridicate de minim 850&QDFHODLVFRSVHYRUHYLWDVWDJQ ULOH

vQ IOX[XO WHKQRORJLF vQ VSDFLDO GXS  GR]DUH L vQFKLdere, astfel nct la introducerea la
SDVWHXUL]DUHWHPSHUDWXUDSURGXVHORUV ILHULGLFDW 
3DVWHXUL]DUHD FRQVHUYHORU GH IUXFWH VH H[HFXW  vQ DXWRFODYH GLVFRQWLQXH 6H UHFRPDQG 
FORULQDUHDDSHLXWLOL]DW ODSDVWHXUL]DUHLU FLUH

Regimurile de pasteurizaUH
tehnologice specifice ale produselor.

SHQWUX ILHFDUH VRUWLPHQW VH SUH]LQW  vQ LQVWUXF LXQLOH

&RQGL LRQDUHDUHFLSLHQWHORUSOLQH
&RQGL LRQDUHD SURGXVHORU ILQLWH FXSULQGH R VHULH GH RSHUD LL WHKQRORJLFH SULQ FDUH OL VH
FRQIHU DVSHFWFRPHUFLDOFRUHVSXQ] WRU
2SHUD LLOHGHFRQGL LRQDUHFRQVWDXvQ

GHVF UFDUHDFRXULORU
VS ODUHDLXVFDUHDUHFLSLHQWHORU

verificarea aspectului exterior;

SURWHMDUHDVXSUDIH HLH[WHULRDUH

paletizarea;
etichetarea;
ambalarea;
paletizarea ambalajelor de transport.

'HVF UFDUHD UHFLSLHQWHORU GLQ FRXULOH DXWRFODYHORU VH HIHFWXHD]  QX PDL PDQXDO VDX

mecanic.
6S ODUHD UHFLSLHQWHORU SOLQH VH IDFH VXE GXXUL 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]DUHVXQWGRWDWHLFX]RQ GHXVFDUH

Verificarea aspectului exterior se face vizual pe benzi transportoare.

Conservele ambalate n FXWLL VH SURWHMHD]

 SH VXSUDID D H[WHULRDU  FX XQ VWUDW VXE LUH GH

YDVHOLQ WHKQLF QHXWU 

'HSR]LWDUHDFRQVHUYHORUVHIDFHSHSDOHWHL]RODWVDXSDOHWL]DWvQIROLHFRQWUDFWDELO VDXvQ
O ]LGHFDUWRQ
(WLFKHWDUHD UHFLSLHQWHORU VS ODWH L XVFDWH VH SRDW

e efectua nainte de paletizare sau la

OLYUDUHXWLOL]kQGPDLQLDGHFYDWHSHQWUXFXWLLLERUFDQH
$PEDODUHD UHFLSLHQWHORU VH IDFH vQ O ]L GH OHPQ FXWLL GLQ FDUWRQ VDX vQ IROLH
WHUPRFRQWUDFWDELO 

13. Depozitare
Depozitarea conservelor de fructe se face n magazii curate, uscate, bine aerisite, ferite de
0

vQJKH  OD WHPSHUDWXUL GH PD[LP  & L XPLGLWDWH UHODWLY  D DHUXOXL GH PD[LP 
7HPSHUDWXULOH PDL ULGLFDWH SURYRDF  GHJUDGDUHD FXORULL JXVWXOXL FRQVLVWHQ HL L UHGXFHUHD
FRQ LQXWXOXLGH YLWDPLQH7HPSHUDWXULOH VF ]XWHIUkQHD] SURFHVHOH GHGHJUDGDUHGDU vQFD]XOvQ
FDUH SURGXVHOH vQJKHD

 VH GHSUHFLD]  FDOLWDWHD SULQ PRGLILF UL HVHQ LDOH DOH FRQVLVWHQ HL

8PLGLWDWHDDHUXOXLLQIOXHQ HD] vQVSHFLDOSURFHVHOHGHFRUR]LXQHODFXWLL

Depozitarea proGXVHORUVHIDFHSDOHWL]DWGXS

HIHFWXDUHDRSHUD LLORULQGLFDWHPDLVXV

3DOHWHOHFXFRQVHUYHVHSURWHMHD] FXIROLHGLQSROLHWLOHQ 

14. Livrare
&RQVHUYHOHVHOLYUHD] SDOHWL]DWVDXFRQWHLQHUL]DW

5. FABRICAREA CONSERVELOR DE FRUCTE

5.1. Compot
CompotuULOHUHSUH]LQW

FRQVHUYHGHIUXFWHvQWUHJLVDXGLYL]DWHvQVLURSGH]DK UDPEDODWH

vQ UHFLSLHQWH vQFKLVH HUPHWLF L SDVWHXUL]DWH Q JHQHUDO FRPSRWXULOH VH IDEULF  GLQWU R VLQJXU 

VSHFLH GH IUXFWH L SRDUW  GHQXPLUHD IUXFWXOXL GLQ FDUH SURYLQ 'DF  vQ FRPSRQHQ D XQXL
VRUWLPHQWLQWU PDLPXWHVSHFLLGHIUXFWHFRPSRWXOSRDUW GHQXPLUHDGHDVRUWDW

'HIHFWHGHIDEULFD LH

D$OWHUDUHDPLFURELRORJLF
'HIHF LXQHD SRDWH DSDUH VXE IRUP  GH ERPEDM XPIODUHD FDSDFHORU L FKLDU DUXQFDUHD
DFHVWRUDLDFULUHI U ERPEDM
&HDGHDGRXDIRUP GHDOWHUDUHGHQXPLW LDFULUHSODW VHLGHQWLILF PDLXRUODERUFDQH
SULQDSDUL LDXQXLVHGLPHQWGHFXORDUHDOELFLRDV 
&DX]DSULQFLSDO DDOWHU ULLPLFURELRORJLFHHVWHVXEVWHULOL]DUHD
3UHYHQLUHDDSDUL LHLDFHVWXLDFFLGHQWGHIDEULFD LHVHSRDWHUHDOL]DSULQ

XWLOL]DUHDPDWHULHLSULPHvQVWDUHSURDVS W LV Q WRDV 

UHVSHFWDUHD WHPSHUDWXULL GH GR]DUH D VLURSXOXL L DSOLFDUHD SUHvQF O]LULL vQDLQWH GH

pasteurizare atunci cnd se impune;

HYLWDUHDVWDJQ ULORU vQIOX[XOWHKQRlogic, n special ntre fazele de dozare, nchidere
LSDVWHXUL]DUH

DVLJXUDUHDHUPLFLW

respectarea regimului de pasteurizare.

LLvQFKLGHULL

b) Bombaj chimic
%RPEDMXOFKLPLFHVWHGHIHF LXQHDFHDSDUHODUHFLSLHQWHOHPHWDOLFHFDXUPDUHDFRUR]LXQLL

n SUH]HQ DR[LJHQXOXLDSRU LXQLORUGHWDEO

FXODFXOGHDFRSHULUHGHWHULRUDW

3UHYHQLUHDDFFLGHQWXOXLVHUHDOL]HD] SULQ

IRORVLUHDDPEDODMXOXLFRUHFWSURWHMDWSULQO FXLUH

RS ULUHDIUXFWHORUSHQWUXHOLPLQDUHDDHUXOXLGLQ HVXWXUL

dozarea siropului fierELQWHSHQWUXvQO

WXUDUHDDHUXOXLGLQSURGXV

c) Bombaj fizic
$FHVWGHIHFWDIHFWHD] DVSHFWXOSURGXVXOXLI U FDDFHVWDV GHYLQ QHFRPHVWLELO
(YLWDUHD DSDUL LHL DFHVWHL GHIHF LXQL VH UHDOL]HD] SULQ UHVSHFWDUHD WHPSHUDWXULL ULGLFDWH OD

dozare a siropuOXL L vQFKLGHUHD LPHGLDW

 FDUH V  DVLJXUH GXS  SDVWHXUL]DUH YLGXO QHFHVDU GH

PLQLPPPFRORDQ +J

G&RQFHQWUD LDSURGXVXOXLVXEOLPLW
'HILFLHQ DVHHYLW SULQ

YHULILFDUHDODILHFDUHDUM DFRQFHQWUD LHLVLURSXOXLFDOFXODW vQIXQF LHGHVXEVWDQ D

XVFDW VROXELO DIUXFWHORU

UHVSHFWDUHDSURSRU LHLGHIUXFWHvQUHFLSLHQWH

H&RQ LQXWGHIUXFWHVXEOLPLW
'HIHF LXQHDVHHYLW SULQ

FRQWUROXOFDQWLW

ODXQHOHIUXFWHFXFRQ LQXWPDUHGHDHUvQ HVXWXULF SXQLPHUHHWFVHUHFRPDQG 

LLGHIUXFWHLQWURGXVHvQID]DGHGR]DUHvQUHFLSLHQWH

RS ULUHDvQVLURSVDXGR]DUHDIUXFWHORUvQYLG

I)UXFWHGHVWU

PDWHVDXWHUFLXLWH

$FHVWGHIHFWLPSULP SURGXVHORUDVSHFWQHSO FXWLSRDWHILSUHYHQLWSULQ

evitarea folosirii fructelor supramaturate;

rHVSHFWDUHD UHJLPXULORU WHUPLFH OD RS

ULUH L SDVWHXUL]DUH SUHFXP L U FLUHD

VXILFLHQW FRQIRUPFHULQ HORU

g) Gust fad
'HIHF LXQHDSRDWHILHYLWDW SULQ

utilizarea fructelor din soiurile recomandate pentru industrializare, n stadiul de

maturitate indXVWULDO DYkQGJXVWLDURP ELQHH[SULPDW 

FRUHFWDUHDDFLGLW

LLvQFD]XULOHFkQGVHLPSXQH

K&XORDUHDPRGLILFDW

Modificarea culorii la compoturi poate apare prin:

R[LGDUHDHQ]LPDWLF DIUXFWHORU

GHS LUHDUHJLPXOXLWHUPLF

3UHYHQLUHDDSDUL LHLDFHVWHLGHIHF LXQLVHIDFHSULQ

HYLWDUHDVWDJQ ULLIUXFWHORUFXU

UHVSHFWDUHDUHJLPXOXLGHRS ULUHLSDVWHXUL]DUH

DWHLGLYL]DWH

LPHUVLDIUXFWHORUGHFRMLWHvQVROX LLVODEDFLGH

5.2. Gem
*HPXULOH UHSUH]LQW  SURGXVH FRQFHQWUDWH JHOLILFDWH RE LQXWH

din fructe proaspete sau

VHPLFRQVHUYDWHFXDGDRVGH]DK UDFLGFLWULFLSHFWLQ DPEDODWHvQUHFLSLHQWHvQFKLVHHUPHWLFL

pasteurizate.
Gemurile se pot prepara dintr-RVLQJXU
SURYHQLHQ

VSHFLHGHIUXFWHLSRDUW GHQXPLUHDIUXFWXOXLGH

VDXGLQDPHVWHFGHIUXFWHLSRDUW GHQXPLUHDGHJHPDVRUWDW

*HPXULOH VH IDEULF  GLQ XUP WRDUHOH IUXFWH DILQH DJULH FDLVH F SXQL FRDF ]H FLUHH

IUDJL JXWXL PHUH PXUH SLHUVLFL SUXQH YLLQH ]PHXU  L SHWHOH GH WUDQGDILU JHPXO DVRUWD VH
IDEULF  GLQ DPHVWHF GH GRX  VDX WUHL IUXFWH PHUH SHUH JXWXL SUXQH F WLQ  vQ SURSRU LLOH
LQGLFDWHvQUH HW 

0DWHULDSULP

/D IDEULFDUHD JHPXOXL VH IRORVHVF IUXFWH SURDVSHWH GH FDOLWDWHD , L D ,,

PDWXULWDWH GH FRQVXP 6H UHFRPDQG  IUXFWH GLQ VRLXUL FX VXEVWDQ

-a, n stadiul de

 XVFDW  VROXELO  ULGLFDW  FX

DURP  ELQH H[SULPDW  FRORUD LH SURQXQ DW  6H SRW IRORVL L IUXFWH FRQVHUYDWH FX ELR[LG GH VXOI
VXEIRUP GHSXOSH

Prepararea produsului

3UHSDUDUHDSURGXVXOXLHVWHID]DFHDPDLLPSRUWDQW GLQSURFHVXOWHKQ

ologic de fabricare a

JHPXOXLLFXSULQGHXUP WRDUHOHHWDSH

DOF WXLUHDDUMHORU

SUHSDUDUHDVROX LHLGHSHFWLQ 

fierberea;
concentrarea.

3UHSDUDUHDJHPXOXLVHSRDWHIDFHSULQGRX PHWRGH

GLIX]LDSUHDODELO DIUXFWHORUFX]DK UXUPDW GHFRQFHQWUDUHSU

ILHUEHUHD GLUHFW  D IUXFWHORU FX ]DK U VDX vQ VLURS GH ]DK U L FRQFHQWUDUHD D

in fierbere;

produsului.
$OF WXLUHDDUMHORUVHIDFHSULQFkQW ULUHDFRPSRQHQWHORUGLQUH HWDGHIDEULFD LH
QWRFPLUHD UH HWHL GH IDEULFD LH VH IDFH LQkQG VHDPD GH QRUPHOH G

e consum specific

SHQWUXPDWHULLSULPHLPDWHULDOHDX[LOLDUHLXUP WRDUHOHFDUDFWHULVWLFL

VXEVWDQ DXVFDW VROXELO DIUXFWHORU

VXEVWDQ DXVFDW VROXELO DSURGXVXOILQLW

SXWHUHDGHJHOLILFDUHDSHFWLQHLIRORVLWHLFRQ LQXWXOGHVXEVWDQ HSHFWLFHvQ

aciditatea fructelor.

fructe;

&DOFXOXOFDQWLW

LLGH]DK UQHFHVDU SHQWUXRDUM GHWHUPLQDW GHSURGXVILQLWVHIDFHSH

ED]D ELODQ XOXL GH VXEVWDQ

 XVFDW  D FRPSRQHQWHORU L FRQFHQWUD LD ILQDO  D JHPXOXL GH PLQLP

67 R
QVFRSXORPRJHQL] ULLSHFWLQHLvQSURGXVVHUHFRPDQG DG XJDUHDDFHVWHLDVXEIRUP GH
VROX LH
3UHSDUDUHD VROX LHL GH SHFWLQ  VH IDFH SULQ DPHVWHFDUHD SHFWLQHL FX ]DK U vQ SURSRU LH GH
 L XPHFWDUHD WUHSWDW  FX DS  OD WHPSHUDWXUD GH 
FRQVLVWHQ

- 500& SkQ

 VH RE LQH XQ DPHVWHF GH

VHPLIOXLG 

6ROX LD GH SHFWLQ  SUHSDUDW  WUHEXLH IRORVLW  vQ FHO PDL VFXUW WLPS SHQWUX D VH HYLWD
GHJUDGDUHDSULQIHUPHQWDUHVDXPXFHJ LUH
3H OkQJ  ]DK U IUXFWH L SHFWLQ  vQ UH HWD GH IDEULFD LH D JHPXULORU LQWU  L DFLGXO FLWULF

Cantitatea de acid FLWULF DG XJDW

DLE S+FXSULQVvQWUH3,0.

 HVWH vQ IXQF LH GH DFLGLWDWHD IUXFWHORU DVWIHO vQFkW SURGXVXO V 

)LHUEHUHLFRQFHQWUDUH

3UHSDUDUHDJHPXOXLSULQPHWRGDGLIX]LHLSUHDODELOHFX]DK UVHDSOLF vQFD]XOIUXFWHORUFX

WH[WXU  VODE  F SXQL PHUH ]PHXU  HWF 3URSRU LD GH ]DK U L IUXFWH LQWURGXVH OD GLIX]LH HVWH
FHD LQGLFDW  SULQ UH HWD GH IDEULFD LH H[FOXVLY ]DK UXO IRORVLW OD SUHSDUDUHD VROX LHL GH SHFWLQ 

Durata difuziei este de 2- RUH OLPLWDW

fenomenele de fermentare.

 vQ IXQF LH GH WH[WXUD IUXFWHORU DVWIHO vQFkW V  ILH HYLWDWH

)LHUEHUHD L FRQFHQWUDUHD DPHVWHFXOXL GH IUXFWH FX ]DK U VH IDFH vQ FD]DQH GXSOLFDWH VXE
FRQWLQX DJLWDUH/DVIkULWXOILHUEHULLVHDGDXJ VROX LDGHSHFWLQ LDFLGXOFLWULFGL]ROYDW

Prepararea gemului sH

0

SRDWH IDFH L SULQ ILHUEHUHD IUXFWHORU vQ VLURS GH ]DK U FX

FRQFHQWUD LDGH 5ILHUEHUHDGHVI XUkQGX VHvQFRQGL LLOHGHVFULVHPDLVXV

)UXFWHOH FX WH[WXUD WDUH JXWXL VH ILHUE SkQ  OD vQPXLHUH VH DGDXJ  ]DK UXO L VH
FRQFHQWUHD] SkQ ODVXEVWDQ DXVFDW GRULW 
Q FD]XO XWLOL] ULL IUXFWHORU VXOILWDWH VH H[HFXW  vQ SUHDODELO GH VXOILWDUHD SULQ ILHUEHUHD
IUXFWHORU FX DGDRV GH DS  1X VH DGPLWH DG XJDUHD ]DK UXOXL vQDLQWH GH VXOILWDUHD IUXFWHORU
GHRDUHFHvQFRQGL LLOHIRUP ULLFRPSXLORUVXOILURLHOLPLQDUHDELR[LGXOXLGHVXOIHVWHvQJUHXQDW 
3ULQFRQFHQWUDUHVHUHDOL]HD] XUP WRDUHOHGH]LGHUDWH

HYDSRUDUHDH[FHVXOXLGHDS 

LQYHUWLUHDSDU LDO D]DK UXOXL

omogenizarea produsului;

FUHDUHDFRQGL LLORUIDYRUDELOHSHQWUXIRUPDUHDJHPXOXL

DefecteGHIDEULFD LH
a) Produs negelificat
b) Siroparea produsului
F&DUDPHOL]DUHDLPRGLILFDUHDFXORULL

d) Zaharisirea
H&RQ LQXWXOGHELR[LGGHVXOI
I0XFHJ LUHD

g) Fermentarea

'XOFHD D
'XOFHD D UHSUH]LQW  SURGXVXO RE LQXW SULQ ILHUEHUHD L FRQFHQWUDUHD IUXFWHORU vQ VLURS GH
]DK U DPEDODW vQ UHFLSLHQWH vQFKLVH HUPHWLF L SDVWHXUL]DWH 'XOFHD D VH SUHSDU  GLQWU R VLQJXU 

VSHFLHGHIUXFWHLSRDUW GHQXPLUHDIUXFWXOXLGLQFDUHSURYLQH
'XOFHD D VH IDEULF  GLQ XUP WRDUHOH IUXFWH DILQH DJULH FDLVH FDLVH YHU]L F SXQL
FLUHH FLUHH DPDUH FRDF ]H IUDJL JXWXL PXUH QXFL YHU]L SHUH SLHUVLFL SUXQH SUXQH YHU]L
VWUXJXULYLLQH]PHXU SHWDOHGHWUDQGDILULPRUFRY

0DWHULDSULP

)UXFWHOH XWLOL]DWH OD IDEULFDUHD GXOFH HL WUHEXLH V  FRUHVSXQG  FDOLW

LL H[WUD L , GLQ

VWDQGDUGHOHGHIUXFWHSURDVSHWH6HUHFRPDQG VRLXULOHFDUHvQGHSOLQHVFXUP WRDUHOHFRQGL LL

JXVWLDURP VSHFLILF ELQHH[SULPDWH

FXORDUHXQLIRUP LQWHUQ 

WH[WXU IHUP 

VXEVWDQ

OperD

XVFDW VROXELO ULGLFDW 

LLSUHOLPLQDUH

2SHUD LLOHSUHOLPLQDUHVSHFLILFHFRQVWDXvQ

vQW ULUHDWH[WXULLIUXFWHORUPRL

vQ HSDUHD IUXFWHORU YHU]L FDLVH YHU]L SUXQH YHU]L SHQWUX D vQOHVQL S WUXQGHUHD

RS ULUHDIUXFWHORUFXWH[WXU WDUHJXWXLFDLVHYHU]LS

VLURSXOXLGH]DK U

rune verzi etc.).

3HQWUX vQW ULUHD WH[WXULL IUXFWHORU VH SURFHGHD]  OD LPHUVLH vQ VROX LH GH 

  FORUXU

de calciu timp de 20-PLQXWHQDFHODLVFRSSRDWHILXWLOL]DW LDSDGHYDUFDUHVHSUHSDU vQ

-4 kg var stins vQ  OLWUL GH DS  VH DPHVWHF  SkQ  VH RE LQH R
VXVSHQVLH RPRJHQ   L VH ODV  vQ UHSDXV WLPS GH - RUH /LFKLGXO GHFDQWDW VH VHSDU  vQWU-un
ED]LQvQFDUHIUXFWHOHVHPHQ LQWLPSGH-PLQXWH'XS DFHVWWUDWDPHQWvQDLQWHGHXWLOL]DUH
fructele se sSDO FXDWHQ LHvQDS FXUHQW 

IHOXO XUP WRU 6H LQWURGXF 

)UXFWHOH YHU]L FDLVH SUXQH VH vQ HDS  SHQWUX D VH vQOHVQL S WUXQGHUHD VLURSXOXL vQ

interior.

2S ULUHD IUXFWHORU WDUL VH DSOLF  vQ VFRSXO vQPXLHULL WH[WXULL LQDFWLY ULL HQ]LPHORU
R[LGDWLYH HOLPLQ ULL DHUXOXL GLQ HVXWXUL L vQOHVQLULL GLIX]LHL ]DK UXOXL vQ IUXFWH 'XS  RS ULUH
IUXFWHOHVHU FHVFvQDS FXUHQW 

3UHSDUDUHDGXOFH HL

3UHSDUDUHDGXOFH HLUHSUH]LQW ID]DFHDPDLLPSRUWDQW GLQSURFHVXOWHKQRORJLFLVHSRDWH

UHDOL]DSULQPDLPXOWHSURFHGHHLDQXPH

difuzLD SUHDODELO

 D IUXFWHORU FX ]DK U WLPS GH   RUH XUPDW  GH FRQFHQWUDUHD

SURGXVXOXLSkQ ODVXEVWDQ DXVFDW ILQDO 

GLIX]LD IUXFWHORU vQ VLURS GH ]DK U FRQFHQWUDW WLPS GH   RUH FDUH VH DSOLF  OD

IUXFWHOH FX WH[WXU  VODE  SHQWUX D HYLWD GHVWU PDUHD LDU OD IUXFWHOH FX WH[WXU  WDUH
SHQWUXDVHHYLWD]EkUFLUHDDFHDVW ID] HVWHXUPDW GHFRQFHQWUDUHDSURGXVXOXL

ILHUEHUHDIUXFWHORUvQDS LFRQFHQWUDUHDFXDGDRVGH]DK U
ILHUEHUHDIUXFWHORUvQVLURSGH]DK UFRQFHQWUDWGHFLUFD

concentrarea discRQWLQX

R;

 D SURGXVXOXL FDUH FRQVW  vQ ILHUEHUHD IUXFWHORU FX ]DK U

VDXvQ VLURSGH]DK UDSOLFkQG

-3 ntreruperi a cte 5-PLQXWHSkQ

ODDWLQJHUHD

FRQFHQWUD LHLILQDOH
3UHSDUDUHDGXOFH HLSULQPHWRGHOHUHFRPDQGDWHFXSULQGHXUP WRDUHOHHWDSH

DOF WXLUHDDUMHORU
GLIX]LDFX]DK UVDXvQVLURSIDFXOWDWLY
ILHUEHUHDLFRQFHQWUDUHD
vQGHS UWDUHDVSXPHL

$OF WXLUHDDUMHORUVHIDFHSULQFkQW ULUHDFRPSRQHQWHORUGLQUH HWDGHIDEULFD LH

0 ULPHD DUMHORU GLQ SXQFW GH YHGHUH DO S VWU ULL LQWHJULW

LL

fructelor depinde de specie,

formitatea pulpei, gradul de maturitate, modul de divizare etc.

QSUDFWLF VHOXFUHD] vQDUMHPLFLPHGLLLPDULGXS FXPXUPHD] 

DUMH PLFL SkQ  OD  NJ SURGXV ILQLW SHQWUX IUXFWHOH FX WH[WXU  VODE  F SXQL

piersici,PXUH]PHXU

IUDJLHWF

DUMH PHGLL SkQ  OD  NJ SURGXV ILQLW SHQWUX IUXFWHOH FX WH[WXU  PDL IHUP  L
GLPHQVLXQLPLFLDILQHFRDF ]HYLLQHHWF

DUMH PDUL GH SHVWH  NJ SURGXV ILQLW SHQWUX IUXFWHOH FX WH[WXU  IHUP  L GLYL]DWH
VXEIRUP GHFXEXULVDXW L HLSHWDOHGHWUDQGDILULJXWXLSHUHDJULHHWF

QWRFPLUHDUH HWHLGHIDEULFD LHVHIDFH LQkQGVHDPDGHXUP WRDUHOHFRQVLGHUHQWH

FRQ LQXWGHIUXFWHvQSURGXVILQLW
FRQVXPVSHFLILFGHPDWHULLSULPHLPDWHULDOHDX[LOLDUH
VXEVWDQ

XVFDW VROXELO DIUXFWHORU

VXEVWDQ

XVFDW VROXELO DSURGXVXOXLILQLW

aciditatea fructelor.

&DOFXOXOFDQWLW

LLQHFHVDUHGH]DK ULJOXFR] SHQWUXRDUM GHWHUPLQDW GHSURGXVILQLW

VHIDFHSHED]DELODQ XOXLGHVXEVWDQ

XVFDW DFRPSRQHQWHORULFRQFHQWUD LHLILQDO DGXOFH LLGH

minim 720R refractometrice conform standardului n vigoare.

3HOkQJ ]DK ULIUXFWHUH HWDGHIDEULFD LHFXSULQGHLDFLGFLWULFLDUODXQHOHVRUWLPHQWH
L DURPH&DQWLWDWHD GHDFLGDG XJDW HVWHvQ IXQF LH GH DFLGLWDWHD

fructelor, astfel nct valoarea

S+DSURGXVXOXLILQLWV ILHGHFLUFD
5H HWDJHQHUDO LQIRUPDWLY SHQWUXNJSURGXVILQLWGXOFHD

fructe

]DK ULJOXFR] vQHFKLYDOHQW]DK U

acid citric

Difuzia IUXFWHORU FX ]DK

GHPLQLP

R):

75kg
70 kg
0,2-0,5 kg

U VDX vQ VLURS VH IDFH UHVSHFWkQG SURSRU LD LQGLFDW  vQ UH HW 

)UXFWHOH L ]DK UXO VH LQWURGXF vQ VWUDWXUL DOWHUQDWLYH Q FD]XO GLIX]LHL vQ VLURS IUXFWHOH VH

introduc n sirop fierbinte la temperatura de 600& L FRQFHQWUD LD GH FLUFD 50R. Utilizarea
JOXFR]HL vQ SURFHQW GH SkQ  OD  vPEXQ W HWH FDOLWDWHD SURGXVXOXL ILQLW FRQIHULQGX-i un
aspect translucid.
)LHUEHUHD L FRQFHQWUDUHD UHSUH]LQW  ID]D SULQFLSDO  vQ WHKQRORJLD GH IDEULFDUH D GXOFH LL
QDFHDVW ID] VHSURGXFHHYDSRUDU

ea SDU LDO

DDSHLGLQIUXFWHVHvQOHVQHWHGLIX]LD]DK UXOXLvQ

IUXFWH L LQYHUWLUHD SDU LDO  D ]DK UXOXL DG XJDW 7LPSXO GH ILHUEHUH WUHEXLH V  ILH FkW PDL VFXUW
SHQWUXD UHGXFH ODPLQLP PRGLILF ULOH GHIRUP  JXVW L FXORDUH DOH IUXFWHORU 3HQWUX DFFHO
GLIX]LHL ]DK UXOXL VH UHFRPDQG  vQWUHUXSHUHD ILHUEHULL WLPS GH 

erarea
-2 minute n 2-3 etape.

$G XJDUHDDFLGXOXLFLWULFvQFD]XOVRUWLPHQWHORUGLQIUXFWHFXFRQ LQXWERJDWvQVXEVWDQ HSHFWLFH

JXWXLSUXQHF SXQLHWFVHIDFHODvQFHSXWXOILHUEHULL3HQWUXREXQ XQLIRUPL]DUHvQSURGXVVH
UHFRPDQG DG XJDUHDDFLGXOXLFLWULFVXEIRUP GHVROX LHGH
3HQWUX R PDL EXQ  S VWUDUH D LQWHJULW

LL IUXFWHORU VH UHFRPDQG  FD vQ SULPD SDUWH D

ILHUEHULLV VHIRORVHDVF DEXUODSUHVLXQLPDLPLFLDWSULQFDUHVHUHDOL]HD] RILHUEHUHOHQW 

LDUvQID]DILQDO SUHVLXQHDWUHEXLHV ILHGHDW
&RQFHQWUD LD ILQDO  D SURGXVXOXL VH GHWHUPLQ  OD SURED PHGLH PDMRUDW  RE LQXW  GLQ
FDQWLW

LHJDOHGHIUXFWHLVLURS
QGHS UWDUHD VSXPHL VH IDFH vQ GRX  HWDSH OD vQFHSXWXO ILHUEHULL L OD SURGXVXO ILQLW

fierbinte.

FLUHD

5 FLUHD GXOFH LL VHIDFH vQ ED]LQH vQ DHU OLEHU L DSDUH FD R QHFHVLWDWH SHQWUX XUP WRDUHOH

motive:

VHHYLW FDUDPHOL]DUHD

VHRPRJHQL]HD] SURGXVXO

VH FRQWLQX  GLIX]LD L GHFL VH HYLW  VHSDUDUHD IUXFWHORU SULQ ULGLFDUHD OD VXSUDID D

siropului.
0

5 FLUHDGXOFH LLVHIDFHSkQ ODWHPSHUDWXUDGH

Dozare

'R]DUHD PDMRULW
LQWHJULW

C.

LL VRUWLPHQWHORU GH GXOFHD

 VH HIHFWXHD]  PDQXDO SHQWUX SURWHMDUHD

LLIUXFWHORU L SHQWUX D VH UHDOL]D R UHSDUWL]DUHD XQLIRUP  DIUXFWHORU 'R]DUHD PHFDQLF 

SRDWHILSUDFWLFDW vQFD]XOGXOFH LLGLQSHWDOHGHWUDQGDILU

'HIHFWHGHIDEULFD LH

D'HVWU PDUHDIUXFWHORU
E&RQ LQXWGHIUXFWHVXEOLPLW

c) Zaharisirea
d) Zbrcirea fructelor
e) Separarea fructelor din sirop
f) Fructe tari
J&XORDUHPRGLILFDW

h) Caramelizarea
i) Gelificarea
M)HUPHQWDUHDLPXFHJ LUHD

5.4. Jeleu
-HOHXULOH UHSUH]LQW  SURGXVH FRQFHQWUDWH JHOLILFDWH GLQ VXFXUL GLQ IUXFWH FX DGDRV GH
]DK USHFWLQ LDFLGFLWULF

JeleXULOH VH SUHSDU  GLQWU-XQ VLQJXU VRUWLPHQW GH VXF L SRDUW

care provin sucurile utilizate.

 GHQXPLUHD IUXFWHORU GLQ

-HOHXULOHVHIDEULF GLQVXFXULGHF SXQLJXWXLPXUHYLLQH]PHXU F WLQ VDXVWUXJXUL

0DWHULDSULP

6HXWLOL]HD] VXFXULGHIUXFWH

$OF

proaspete sau conservate cu bioxid de sulf.

WXLUHDDUMHORU

$OF WXLUHDDUMHORUVHH[HFXW SULQFkQW ULUHDFRPSRQHQWHORUSUHY ]XWHvQUH HW 

&DOFXOXO FDQWLW

LL GH ]DK U SHQWUX R DUM  GHWHUPLQDW  VH IDFH vQ IXQF LH GH VXEVWDQ D

XVFDW VROXELO DVXFXOXLGHIUXFWHXWLOL]DWLGHFRQFHQWUD LDSURGXVXOXLILQLW

&DQWLWDWHD GH SHFWLQ  SXULILFDW  FX JUDG GH JHOLILFDUH   6$* QHFHVDU  SHQWUX

fabricarea jeleurilor este de 1- L VH DGDSWHD]

sucurilor de fructe.
$FLGXOFLWULFVHDGDXJ vQFDQWLW

 vQ IXQF LH GH FRQ LQXWXO vQ VXEVWDQ H SHFWLFH D

LFDUHV DVLJXUHSURGXVXOXLILQLWS+GHPD[LP

5H HWDJHQHUDO LQIRUPDWLY SHQWUXIDEULFDUHDDNJMHOHXGHIUXFWHFXVXEVWDQ DXVFDW 

ILQDO GHPLQLP 5HVWHXUP WRDUHD

suc de fructe 5-100R

]DK U
SHFWLQ

acid citric

60 kg
65 kg
1-2 kg
1 kg

QWDEHOXOQUVXQWSUH]HQWDWHUH HWHOHGHIDEULFD LHSHQWUXMHOHXULOHGHIUXFWH

5H HWDGHIDEULFD LHSHQWUXMHOHXULGHIUXFWH

5H HWDGHIDEULFD LHSHQWUXNJMHOH

Nr.
crt.
1
2
3
4
5
6
7
x

Sortimente
-HOHXGHF SXQL

Jeleu de gutui
Jeleu de mure
-HOHXGHYLLQH
-HOHXGH]PHXU
-HOHXGHF WLQ DOE

Jeleu de struguri
aromatizat
SABINA.

Suc de
fructe
60
60
60
60
60
60
45 must
struguri
180R

=DK U

3HFWLQ

Tabelul nr.30
u de 670R

Acid citric

Arome

66
65
65,5
65,0
65,5
66,0

1
2
2
1
0,8

0,3
0,3
0,3
0,3
-

62

0,8

0,055x)

$URP GHPXVFDW

5.5. Pasta de fructe

3DVWD GH IUXFWH UHSUH]LQW  R JUXS  GH SURGXVH RE LQXWH SULQ FRQFHQWUDUHD PDUFXOXL GH
IUXFWHFXDGDRVGH]DK UDPEDODWHvQUHFLSLHQWHvQFKLVHHUPHWLFLSDVWHXUL]DWH
3DVWDGHIUXFWHVHSUHSDU GLQWU RVLQJXU VSHFLHGHIUXFWHLSRDUW GHQXPLUHDDFHVWHLD

3DVWDGHP

FHH

Q ID]D GH SUHJ WLUH D PDWHULHL SULPH SDVWD GH P FHH SUH]LQW  XQHOH SDUWLFXODULW
IXQF LHGHIRUPDvQFDUHVHSUH]LQW P FHHOHSURDVSHWHGHVKLGUDWDWHVDXFRQVHUYDWHFX622

L vQ

).

Q FD]XO P FHHORU GHVKLGUDWDWH VH SURFHGHD]  OD UHKLGUDWDUHD vQ ED]LQH FX DS  vQ

SURSRU LHGHvQFDUHVHPHQ LQRUH

0 FHHOHFRQVHUYDWHFX622VHGHVXOILWHD] SU

in fierbere.

0 FHHOHSURDVSHWHUHKLGUDWDWHVDXGHVXOILWDWHVHILHUELDSRLVHSDVHD] vQGRX HWDSH

pasarea prin pasatrice cu site avnd orificiu cu 1,3 mm;

rafinarea n raficatrice cu site avnd orificiu de 0,5 mm;

)D]HOHXUP

toare sunt identice cu cele descrise la pastele de fructe.

'HIHFWHGHIDEULFD LH

a) Caramelizarea
E3UH]HQ DQLVLSXOXL
F0XFHJ LUHDLIHUPHQWDUHD

0DUPHODG
0DUPHODGDHVWHSURGXVXORE LQXWSULQFRQFHQWUDUHDFX]DK UDPDUFXOXLGHIUXFWHSURDVS W
VDXFRQVHUYDWFXELR[LGGHVXOIFXVDXI U DGDRVGHDFLGFLWULF
0DUPHODGDVHIDEULF vQGRX FDOLW

LLVXSHULRDU LDPHVWHF

0DUPHODGD VXSHULRDU  VH IDEULF  GLQWU R VLQJXU  VSHFLH GH IUXFWH L DQXPH DILQHDJULH

FDLVH F SXQL FLUHH FRDF ]H FRDUQH IUDJL JXWXL P FHH PXUH PHUH SLHUVLFL SUXQH YLLQH
]DU] UH]PHXU VDXVWUXJXUL
0DUPHODGD VXSHULRDU  VH IDEULF  GLQ DPHVWHF GH IUXFWH FXSULQ]kQG PLQLP  GLQ
XUP WRDUHOH VSHFLL DILQH DJULH FDLVH F SXQL FLUHH FRDF ]H FRDUQH IUDJL P FHH SLHUVLFL
VWUXJXULYLLQH]PHXU ]DU] UHLDUGLQVSHFLLOHJXWXLPHUHPXUHSUXQH
0DUPHODGD DPHVWHF VH IDEULF  GLQ WRDWH VSHFLLOH GH IUXFWH L WUHEXLH V  FRQ LQ  PLQLP 

specii de fructe.
3URSRU LD GH SHUH vQ PDUPHODGD DPHVWHF QX WUHEXLH V  GHS HDVF   GLQ FDQWLWDWHD
WRWDO GHIUXFWH

999

175(%

5,3(1758$872(9$/8$5(

1.

&HLQGLFLGHFDOLWDWHWUHEXLHUHVSHFWD LODUHFHS LDIUXFWHORU"

2.

&DUHHVWHVXFFHVLXQHDRSHUD LLORU WLSGLQIOX[XOWHKQRORJLFGHRE LQHUHDOFRQVHUYHORU

din fructe?
3.

&HWLSXULGHFRQVHUYHGLQIUXFWHVHSUHOXFUHD] LQGXVWULDO"