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1.1 Conditii de calitate tehnologica a legumelor si fructelor
1.2 Insusiri fizice ale legumelor si fructelor
1.3 Insusiri senzoriale ale fructelor si legumelor
1.4 Compoziţia chimică a legumelor şi fructelor
2A. SUBSTANTE ORGANICE 9-17.5%
2B. SUBSTANTE MINERALE 0.28-2.5%
3.Materii auxiliare folosite in industria conservelor vegetale
4.1 AMBALAJE METALICE
4.3 AMBALAJE DIN MATERIALE PLASTICE
4.4 AMBALAJE DIN MATERIALE COMPLEXE
4.5 AMBALAJE DIN HARTIE SI CARTON
5.Principii si Metode de conservare a legumelor si fructelor
6.1Condiţionarea legumelor şi fructelor
6.2Prelucrarea mecanică
6.3. Prelucrarea termică a fructelor şi legumelor
7.1Substantele antiseptice
7.2Procesul tehnologic al semifabricatelor de fructe
7.3.1Pulpe nestrecurate, nefierte
7.3.2Pulpe nestrecurate fierte
7.3.3Pulpe strecurate fierte (Marcurile)
7.3.4Pulpe strecurate nefierte (marcuri crude)
7.4.1Fabricarea sucurilor de fructe pentru siropuri
7.4.2Fabricarea sucurilor gelificatoare
8.1 Factorii ce influenteaza procesul de tratament termic
8.2 Termosterilizarea produselor
9.1 Prepararea lichidului de acoperire
9.2.2Tehnologia conservelor de fasole verde
9.2.3 Fabricarea conservelor de legume in sos tomat
9.3 Tehnologia conservelor sterilizate din fructe (Compoturile)
10.1Tehnologia produselor vegetale conservate prin uscare
10.2.1 Concentrarea prin vaporizare
10.2.2Instalaţii de concentrare prin vaporizare
10.2.3 Tehnologia fabricării bulionului şi pastei de tomate
10.2.4 Tehnologia sucurilor de fructe concentrate
10.3 Defecte de fabricaţie ale produselor gelificate
10.4 Defecte de fabricaţie ale produselor negelificate
12.1 Tehnologia produselor conservate prin acidifiere naturala
12.2 Tehnologia produselor conservate prin acidifiere artificial
14.1 Tehnologia fabricarii mustarului
14.2 Tehnologia fabricării băuturilor răcoritoare
14.3 Tehnologia fabricării pectinei
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Curs Tehnologia Semiconservelor Si Conservelor 1

Curs Tehnologia Semiconservelor Si Conservelor 1

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Published by bogdanclujro

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Published by: bogdanclujro on Feb 21, 2012
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07/27/2013

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