CONSERVE DE LEGUME

2%,(&7,9(850

5,7(

$WUDJHUHD DWHQ LHL VWXGHQ LORU DVXSUD LPSRUWDQ HL YDORULL DOLPHQWDUH D DFHVWXL UH]HUYRU
ELRORJLF GH YLWDPLQH L SULQFLSLL FKLPLFH FX URO WHUDSHXWLF vQ FRQWH[WXO XQHL YDORULILF UL

industriale eficiente a produselor acestui sector horticol.

REZUMAT
$FHVW FDSLWRO YLQH V  FRPSOHWH]H FXQRWLQ HOH DVLPLODWH GLQ VWXGLXO FRQVHUY ULL IUXFWHORU

prezentndu-VHIOX[XOWHKQRORJLF GHSUHOXFUDUHDOOHJXPHORU FXGLIHUHQ LHULOHVSHFLILFHWH[WXULLL

JUDGXOXLGHUH]LVWHQ ODSUHOucrare.
6H PHQ LRQHD]  GH DVHPHQHD WLSXULOH GH DPEDODMH IRORVLWH vQ FRQWH[WXO XQRU LQGLFL GH
FDOLWDWH SUHFXP L FRQGL LLOH FH WUHEXLHVF vQGHSOLQLWH SHQWUX DVLJXUDUHD XQHL EXQH VWDELOLW

L

ELRFKLPLFHFXVFRSXOHYLW ULLGLIHULWHORUGHIHFWHGHIDEULFD LH

CUVINTE SAU EXPRESII CHEIE: PDWXULWDWHLQGXVWULDO , GHFROLUHFKLPLF



9
6RUWLPHQWHOHGHFRQVHUYHGHOHJXPHVWHULOL]DWHVHJUXSHD] DVWIHO

A -FRQVHUYHGHOHJXPHvQDS LEXOLRQ
B - conserve de legume n ulei;
C -FRQVHUYHGHOHJXPHvQR HW

PURGXVHOHWUHEXLHV

FRUHVSXQG GRFXPHQWHORUWHKQLFHQRUPDWLYHGHSURGXVvQYLJRDUH

1. MATERIA PRIM
&RQGL LLGHFDOLWDWH
0DWHULD SULP 

legumele proaspete  WUHEXLH V

 FRUHVSXQG  GRFXPHQWHORU WHKQLFH

QRUPDWLYGHSURGXVHDUHSUH]LQW IDFWRUXOHVHQ LDOvQDVLJXUDUHDFDOLW

LLSURGXVHORUILQLWH

La fabricarea conservelor de legume se folosesc ca materii prime legume proaspete sau

preconservate.

$SUHFLHUHDFDOLW
GHFRQGL

LLPDWHULHL SULPHXWLOL]DWH vQLQGXVWULDFRQVHUYHORU VHIDFH LQkQGVHDPD

iile impuse de procesul tehnologic de prelucrare.

&DOLWDWHDOHJXPHORUVHGHILQHWHSULQLQGLFDWRULJHQHUDOLLLQGLYLGXDOLDLVSHFLHLLVRLXOXL
$VSHFWXO H[WHULRU DO OHJXPHORU HVWH QR LXQHD FH LQFOXGH R VHULH GH LQGLFDWRUL FDOLWDWLYL

privind gradul de pURVSH LPH L LQWHJULWDWH SUH]HQ D FRUSXULORU

dimensiunile, stadiul de maturitate, starea igienico-VDQLWDU HWF

VWU LQH FXORDUHD IRUPD L

/HJXPHOHGHVWLQDWHLQGXVWULDOL] ULLWUHEXLHV ILHSURDVSHWHvQWUHJLI U ORYLWXULPHFDQLFH

neatacate de boli, cXUDWH I

U  XUPH GH SURGXVH ILWRIDUPDFHXWLFH GH FXORDUH P ULPH L IRUP 

VSHFLILF VRLXOXLUHFROWDWHODVWDGLXOGHPDWXULWDWHLQGXVWULDO 
&RQ LQXWXO ULGLFDW vQ VXEVWDQ H XWLOH UHSUH]LQW  XQ DOW IDFWRU LPSRUWDQW GH LQGLFDWRUL

calitativi, ce se impun leJXPHORU GHVWLQDWH LQGXVWULDOL]

UDQGDPHQWRE LQXWODFXU

ULL $LFL HVWH LQFOXV  L QR LXQHD GH

LUHDOHJXPHORUUDSRUWXOGLQWUH SDUWHDXWLO FRPHVWLELO LGHHXULGH

DVHPHQHD HVWH IRDUWH LPSRUWDQW  SURSRU LD SULQFLSDOLORU FRQVWLWXHQ L DL S U LL FRPHVWLELOH KLGUD L
GHFDUERQDPLQRDFL]LV UXULPLQHUDOHYLWDPLQHHWFSUHFXPLUDSRUWXOGLQWUHDFHVWHD

'HHXULOHDGPLVHODFXU

LUHDOHJXPHORUVXSXVHLQGXVWULDOL]

ULL

Tabelul nr.31
Nr.
crt.
1
2
3
4
5
6
7
8
9
10
11
12
13
14
15
16
17
18
19
20
21
22
23
24
25

Denumirea legumei
Ardei
Bame
&DVWUDYH L

Dovlecei
Fasole verde
Tomate
Vinete
&HDS

Usturoi
Praz
Hrean
Morcovi
3 WUXQMHOU G FLQL
3 VWkUQDF
6IHFO URLH
HOLQ U G FLQL
&RQRSLG
9DU] DOE
9DU] URLH
&HDS YHUGH

Spanac
3 WUXQMHOIUXQ]H
0 UDU
/HXWHDQ
HOLQ IUXQ]H

'HHXUL

16,2-20,8
10,4-14,5
3,6-8,5
15,2-30,5
6,4-11,3
5,3-12,4
8,6-25,2
6,4-12,5
7,6-14,8
32,4-49,7
25,2-28,9
26,4-38,2
22,5-34,6
20,4-28,6
20,4-28,3
25,4-37,6
36,4-45,3
10,8-24,3
12,3-20,6
12,4-15,8
18,7-40,2
5,8-10,6
4,5-8,7
5,4-15,6
3,8-7,6

1DWXUDGHHXULORU
SHGXQFXOLFDOLFLXVHPLQ H

pedunculi, caliciu
pedunculi, caliciu
SHGXQFXOLFDOLFLXVHPLQ H
SHGXQFXOLD HYkUIXULFRGL H

pedunculi, caliciu, semiQ H

pedunculi, caliciu
frunze, disc bazal
frunze, disc bazal
U G FLQLIUXQ]H
FRMLFROHWU G FLQLODWHUDOH

coji, colet
coji, colet
coji, colet
coji, colet
coji, colet
caliciu, tulpini, frunze
WXOSLQ IUXQ]HH[WHULRDUHFRWRU
WXOSLQ IUXQ]HH[WHULRDUHFRWRU

frunze, disc radicular

U G FLQLIUXQ]HJDOEHQH

tulpini, pedunculi
tulpini, pedunculi
SH LROQHUYXUL

frunze galbene, pedunculi

6H UHFRPDQG  XWLOL]DUHD VRLXULORU GH OHJXPH FX UDQGDPHQW PD[LP OD FXU

LUH FDUH DX

FRQ LQXWULGLFDWGHVXEVWDQ HQXWULWLYHLUDSRUWRSWLPvQWUHSULQFLSDOLLFRPSRQHQ LDLS U LLXWL

le.

1R LXQHD GH FDOLWDWH D OHJXPHORU GHVWLQDWH LQGXVWULDOL] ULL LQFOXGH GH DVHPHQHD L
FRPSRUWDUHD ORU vQ GLIHULWH ID]H DOH SURFHVXOXL WHKQRORJLF vQ VFRSXO S VWU ULL SURSULHW

LORU

FDOLWDWLYHFkWPDLDSURSLDWHGHFHOHLQL LDOH
6HUHFRPDQG VRLXULGHOHJXPHFDUHvQXUPDWUDWDPHQWHORUPHFDQLFHLWHUPLFHQXVXIHU 

PRGLILF UL HVHQ LDOH GH FXORDUH L JXVW DX SLHUGHUL PLQLPH GH VXEVWDQ H VROXELOH XWLOH ]DKDUXUL
YLWDPLQHWHFLvLS VWUHD] WH[WXUDI U vQPXLHUHDH[FHVLY D HVXWXULORU

Calitatea legumHORU HVWH FRQGL LRQDW

 L GH SHULRDGD GH UHFROWDUH 6WDELOLUHD FRUHFW  D

PRPHQWXOXL RSWLP GH UHFROWDUH SUDFWLF VH SRDWH UHDOL]D QXPDL SULQ FXQRDWHUHD IRDUWH H[DFW  D

diferitelor stadii de maturitate a legumelor.

6WDGLXO GH PDWXULWDWH VH FDUDFWHUL]HD]  SULQ QXPHURDVH PRGLILF UL FH DX ORF vQ VWUXFWXUD
OHJXPHORUFXORDUHDYHUGHVHWUDQVIRUP vQFXORULVSHFLILFHGDWRULW SLJPHQ LORUYHJHWDOLFDURWHQ
OLFRSHQ DSDU DURPHOH FD UH]XOWDW DO IRUP ULL XOHLXULORU HWHULFH JXVWXO GHYLQH SO FXW vQ XUPD

stabilirii uQRU

UDSRUWXUL DUPRQL]DWH vQWUH SULQFLSDOLL FRQVWLWXHQ L ]DKDUXUL DFL]L RUJDQLFL

VXEVWDQ HPLQHUDOHQWLPSXOPDWXULW

LLSURSULX-]LVHVHSURGXFHEUXQLILFDUHDVHPLQ HORUODXQHOH
legume (vinete, bame, ardei, dovlecei etc.)
n procesul de maturizare a lHJXPHORUVHGLVWLQJXUP WRDUHOHHWDSHSULQFLSDOH

PDWXULWDWHDFRPHUFLDO 
PDWXULWDWHDLQGXVWULDO

maturitatea de consum;
PDWXULWDWHDIL]LRORJLF 

Maturitatea de consum UHSUH]LQW  VWDGLXO vQ FDUH OHJXPHOH vQGHSOLQHVF vQVXLULOH

RUJDQROHSWLFH L IL]LFR-chimLFH WLSLFH VRLXOXL DX YDORDUHD DOLPHQWDU  PD[LP  L XQ FRHILFLHQW
ridicat de digestibilitate. La majoritatea legumelor maturitatea de consum precede maturitatea
IL]LRORJLF  (VWH FD]XO OHJXPHORU YHU]L PD] UH IDVROH S VW L DUGHL GRYOHFHL FDVWUDYH L
YHUGH XULHWFFDUHVHFRQVXP vQVWDUHLPDWXU GLQSXQFWGHYHGHUHIL]LRORJLF
0DWXULWDWHDLQGXVWULDO

UHSUH]LQW  VWDGLXORSWLPGH SUHOXFUDUHDOHJXPHORULvQJHQHUDO

WUHEXLH V  FRLQFLG  FX PDWXULWDWHD GH FRQVXP LQkQG VHDPD GH FDUDFWHULVWLFLOH OHJXP

elor n

DFHDVW HWDS 
3HQWUXDVHDVLJXUDOHJXPHFRUHVSXQ] WRDUHLQGXVWULDOL] ULLVHLPSXQXUP WRDUHOHP VXUL
JHQHUDOH FH WUHEXLH DSOLFDWH GH F WUH SURGXF WRULL GH OHJXPH L GH F WUH XQLW

LOH GH

LQGXVWULDOL]DUHLDQXPH

cultivarea legumelor din soiurLOHFXFDOLW

LLQGLFDWHSHQWUXLQGXVWULDOL]DUH

HDORQDUHDFXOWXULORUvQVFRSXOSUHOXQJLULLFDPSDQLHLGHSUHOXFUDUH
DVLJXUDUHDFRQGL LLORUGHPDWXUL]DUHXQLIRUP DORWXULORUvQVFRSXODSOLF ULLUHFROW ULL

mecanizate a legumelor.
Legumele preconservate dHVLQDWH SUHOXFU

ULL XOWHULRDUH VXE IRUP  GH FRQVHUYH VH RE LQ

SULQDSOLFDUHDXUP WRDUHOHPHWRGH

VXSUDV UDUH OD DUGHL JUDV DUGHL LXWH IUXQ]H FRQGLPHQWDUH S WUXQMHO P UDU WDUKRQ

IHUPHQWD LHODFWLF ODFDVWUDYH LJRJRQHOHYDU] DOE FRQRSLG GRYOHFHLSDWLVRQ

DFLGLILUHODJRJRDULDUGHL.DSLDFDVWUDYH LGRYOHFHLSDWLVRQ

GHVKLGUDWDUHD OD FHDS  IUXQ]H FRQGLPHQWDUH S WUXQMHO

HOLQ IRLGHYL

HOLQ  P UDU WDUKR

PD] UH

VWHULOL]DUH vQ DPEDODMH PDUL OD RULFH IHO GH OHJXPH vQ SUDFWLF  DFHVW

tip de

SUHFRQVHUYDUHDVHDSOLF ODPD] UHIDVROHS VW L

FRQJHODUHODPD] UHIDVROHYHUGHHWF

vQVLOR]DUHODU G FLQRDVHFDUWRILYDU] HWF

3H OkQJ  FRQGL LLOH FDOLWDWLYH FH VH LPSXQ PDWHULHL SULPH GHVWLQDW  LQGXVWULDOL] ULL OD

legumele preconservaWH VH YD DFRUGD R DWHQ LH GHRVHELW  FRQVLVWHQ HL DYkQG vQ YHGHUH
tratamentele termice la care se supun produsele n procesul tehnologic de fabricare al
conservelor.
/HJXPHOHSURDVSHWHLSUHFRQVHUYDWHWUHEXLHV FRUHVSXQG FRQGL LLORUWHKQLFHGHFDOLWDWH

impuse de documentele tehnice normative de produs n vigoare.

5HFHS LH
5HFHS LDUHSUH]LQW FRQWUROXOFDOLWDWLYLFDQWLWDWLYDOOHJXPHORU5HFHS LDFDOLWDWLY FRQVW 
vQ H[DPHQXO RUJDQROHSWLF L YHULILFDUHD FRQGL LLORU WHKQLFH vQVFULVH vQ GRFXPH

ntul tehnic

normativ de produs.
8Q URO KRW UkWRU vO DX H[DPHQXO RUJDQROHSWLF L YHULILFDUHD VW ULL VDQLWDUH D OHJXPHORU
I U V RSRDW VWDELOLvQWRWGHDXQDYDORDUHDORUWHKQRORJLF 
'H DVHPHQHD QLFL SULQ GHWHUPLQ ULOH GH ODERUDWRU QX VH SRW VWDELOL FX

precizie valoarea

WHKQRORJLF  OHJXPHORU GLQ OLSVD XQRU PHWRGH DQDOLWLFH UDSLGH FDUH V  LQGLFH HYHQWXDOHOH
GHJUDG UL6LQJXUDPHWRG MXVW GHGHWHUPLQDUHDFDOLW

LLFRQVW vQDSUHFLHUHDOHJXPHORUSHED] 

vQWUHJXOXLFRPSOH[GHGDWH RE LQXWHSULQH[DPHQRUJDQROSHWLFSUHFXPLSULQDQDOL]HFHVHSRW

executa n timp util n laboratoarele ntreprinderilor industriale.

3HQWUX YHULILFDUHD FDOLW

LL VH UHFROWHD]  SUREH PHGLL GLQ ORWXO GH PDWHULH SULP  VXSXV

UHFHS LHL &RQ LQXWXO ILHF UXL PLMORF GH WUDQVSRUW DXWRFDPLRQ VDX YDJRQ VH FRQVLGHU  XQ ORW
0 ULPHDXQXLORWQXWUHEXLHV GHS HDVF WRQH/DUHFROWDUHDSUREHORUPHGLLVHYRUvQO WXUD
DPEDODMHOHFXOHJXPHFHDXVXIHULWGHWHULRU ULvQWLPSXOWUDQVSRUWXOXLDFHVWHDFRQVWLWXLQGXQORW

separat.
Prelevarea probelor se face n conformitate cu prevederile SATS 7218- )UXFWH L
OHJXPHSURDVSHWH/XDUHDSUREHORU$VWIHOODSURGXVHOHWUDQVSRUWDWHvQO ]LVHLDXODvQWkPSODUH
GLQGLYHUVHORFXULDOHORWXOXLXQQXP UGHDPEDODMHFRQIRUPWDEHOXOXLQU

Tabelul nr.32
1XP UGHDPEDODMH

3kQ OD

din lot

100

1XP UGHDPEDODMHvQ

proba medie

101-300

301-500

501-1000

Peste 1000

10

15

/DSURGXVHOHvQYUDFVHLDXODvQWkPSODUHGLQFHOSX LQORFXULLVWUDWXULGLIHULWHFDQWLW

mici de legume, care IRUPHD]

0 ULPHDORWXOXLvQ

kg

SUREDPHGLHGHP ULPHVSHFLILFDW vQWDEHOXOQU

3kQ OD

201-500

501-1000

10

20

30

0 ULPHDSUREHL

medii n kg

L

Tabelul nr.33
Peste
1001-5000
5000
60

100

'LQ SURED PHGLH RPRJHQL]DW  SULQ UHGXFHUL VXFFHVLYH VH RE LQ

e proba de laborator, de

minim 3 kg, care se supune analizei.

1.3. Transport
$SURYL]LRQDUHDFXOHJXPHVHIDFHvQJHQHUDOGHSHRUD] FkWPDLDSURSLDW GHXQLWDWHDGH
SUHOXFUDUHSHQWUXDUHGXFHWLPSXOGHWUDQVSRUWGHODFHQWUHOHGHUHFROWDUHODVHF LL

le de prelucrare

LQGXVWULDO 
7UDQVSRUWXO VH IDFH FX PLMORDFH GH WUDQVSRUW DFRSHULWH SHQWUX D SURWHMD PDWHULD SULP  GH
LQIOXHQ DLQWHPSHULLORU
3H SDUFXUVXO WUDQVSRUWXOXL OHJXPHOH WUHEXLH IHULWH GH RFXUL L Y W P UL PHFDQLFH 'H

aceea, ambalajele recomandate pentru transport sunt adecvate speciei, folosindu-se diferite tipuri
GHO ]LFRQWDLQHUHEHQHFLVWHUQHHWF
Q FD]XO O ]LORU VDX FRQWDLQHUHORU QLYHOXO OHJXPHORU WUHEXLH V  ILH FX 

-10 cm, sub

vQ O LPHDDPEDODMXOXLSHQWUXDHYLWDSURYRFDUHDGHY W P ULPHFDQLFHLWHUFLXLUHSULQVWULYLUH

$PEDODMHOH WUHEXLH V  DVLJXUH DHULVLUHD SURGXVHORU DPEDODWH V  ILH vQ VWDUH IXQF LRQDO 
FXUDWHI U PLURVVWU LQLV QXPRGLILFHFDUDFWHULVWLFLOHGHFDOLWDWHDOHSURGXVXOXLDPEDODW
(VWH REOLJDWRULH VS ODUHD L GH]LQIHF LD W YLORU EHQHORU L FLVWHUQHORU GXS  ILHFDUH
WUDQVSRUWFXPD] UHGHODVWD LDGHEDWR]DUHODIDEULF 
6S ODUHD VH HIHFWXHD]  vQ VSD LL DPHQDMDWH VSHFLDOH FX DS  FDOG  FX DGDRV GH  VRG 
FDOFLQDW  XUPDW  GH FO WLUH FX DS  UHFH GLQ DEXQGHQ

 /D LQWHUYDO GH  RUH HVWH REOLJDWRULH

VS ODUHD L GH]LQIHF LD EHQHORU L FLVWHUQHORU GH WUDQVSRUW D WRPDWHORU 'H]LQIHF LD VH H[HFXW  FX
DS FORULQDW 

-100 mg clor activ la litru).

6S ODUHD FRQWDLQHUHORU VH HIHFWXHD]  RUL GH FkWH RUL VH LPSXQH

n cazul n care

FRQWDLQHUHOH VH vQFDUF  FX UHVWXUL GH OHJXPH VDX S PkQW VS ODUHD HVWH REOLJDWRULH GXS  ILHFDUH
WUDQVSRUW'XS VS ODUHFRQWDLQHUHOHVHUHLQWURGXFvQFLUFXLWXOGHWUDQVSRUWQXPDLGXS XVFDUH
8QHOHVSHFLLSRWILWUDQVSRUWDWHLvQYUDFvQPDLQLVDXUHPRUFLEDVFXODQWH
Q

DFHVW

PRG

SRW

IL

WUDQVSRUWDWH

WRPDWHOH

IDVROHD

S VW L

DUGHLRDVHOH

YLQHWHOH

U G FLQRDVHOHHWF

'HSR]LWDUHDWHPSRUDU
6WRFDUHD OHJXPHORU SkQ  OD LQWURGXFHUHD vQ SURFHVXO GH LQGXVWULDOL]DUH WUHEXLH OLPLWDW 
GDF HVWH SRVLELOFKLDU VXSULPDW  DVWIHO vQFkW SH GXUDWD S VWU ULL V  QX VH SURGXF  PRGLILF UL DOH

caracteristicilor specifice.
'HSR]LWDUHDWHPSRUDU VHUHDOL]HD] vQPDJD]LLRSURDQHSODWIRUPHDFRSHULWHED]LQHFX
DS  VLOR]XUL GHSR]LWH VLPSOH VDX IULJRULILFH FXUDWH FkW PDL SX LQ VXSXVH DF LXQLL GLUHFWH D
UDGLD LLORU VRODUH L SORLORU FX SRVLELOLW

L EXQH GH YHQWLOD LH QDWXUDO  VDX PHFDQLF  D DWPRVIHUHL

interioare - conform prevederilor STAS 56952-)UXFWHLOHJXPHSURDVSHWH&RQGL LLJHQHUDOH

deDPEDODUHPDUFDUHGHSR]LWDUHLWUDQVSRUW'RFXPHQWH
3HQWUXWRPDWHLPD] UHVHSUDFWLF LGHSR]LWDUHDvQED]LQHFXDS 
Q WLPSXO VWRF ULL WHPSRUDUH OHJXPHOH VXIHU  R VHULH GH PRGLILF UL GH QDWXU  IL]LF 
ELRFKLPLF  L PLFURELRORJLF  0RGLILF ULOH VXUYHQLWH VXQW vQ IXQF LH GH VSHFLH VRL JUDG GH
PDWXULWDWHFRQGL LLGHS VWUDUHWHPSHUDWXU XPLGLWDWHFLUFXOD LDDHUXOXLLGXUDWDGHSR]LW ULL
'LQWUH PRGLILF ULOH IL]LFH FHD PDL LPSRUWDQW  HVWH SLHUGHUHD DSHL GDWRULW  HYDSRU ULL

avnd ca rezultDW VF

GHUHD JUHXW

LL L GHVKLGUDWDUHD VXSHUILFLDO  ]EkUFLUHD FHD FH FRQIHU 

OHJXPHORU XQ DVSHFW QHFRUHVSXQ] WRU FX LPSOLFD LL QHJDWLYH DVXSUD FDOLW

LL SURGXVHORU ILQLWH L

consumurilor specifice.
QWDEHOXOQUVHSUH]LQW SLHUGHULOHvQJUHXWDWH 

valori medii) la depozitarea legumelor,

vQGHSR]LWHVLPSOHLSHSODWIRUPHDFRSHULWHVXEFRSHUWLQH
3ULQFLSDOHOH WUDQVIRUP UL ELRFKLPLFH DOH OHJXPHORU vQ SHULRDGD GH GHSR]LWDUH VXQW
XUP WRDUHOH

vQPXLHUHD HVXWXULORU YHJHWDOH FD XUPDUH D KLGUROL]HL HQ]LPDWLFH VDX VXEVWDQ HORU

pectice insolubile;

SLHUGHULGHVXEVWDQ H]DKDURDVHSULQWUDQVIRUPDUHDORUvQELR[LGGHFDUERQLDS vQ

WUDQVIRUPDUHD]DK UXOXLvQDPLGRQH[PD] UH

UHGXFHUHDFRQ LQXWXOXLGHYLWDPLQHFDX]DW GHSURFHV

SURFHVXOGHUHVSLUD LH

ul de oxidare.

Pierderi n greutate la depozitarea legumelor

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

1
2

Denumirea legumei

Ardei
Bame

Durata de depozitare
12 ore

24 ore

1,0
1,0

1,5
1,5

Peste
ore
2,5
2,5

24 2 zile

4 zile

Peste
zile

&DVWUDYH L

3
4
5
6
7
8
9
10
11
12
13
14
15

&HDS
&RQRSLG

Dovlecei
)DVROHS VW L
5 G FLQRDVH
0D] UHS VW L

Tomate
Vinete
9HUGH XUL

Spanac
9DU]

Usturoi

1,0
0,5
1,0
1,0
1,0
1,0
0,5
1,0
1,0
0,5
-

1,5
1,0
1,5
1,5
1,5
1,5
1,0
1,5
1,5
1,0
-

2,5
1,5
2,5
2,5
2,5
2,5
1,5
2,5
2,5
1,5
-

1,0

1,5

2,0

1,0

1,5

2,0

1,0

1,5

2,0

'HSR]LWDUHDvQGHOXQJDW vQFRQGL LLQHFRUHVSXQ] WRDUHDOHJXPHORUSRDWHGXFHODDSDUL LD

XQRU IHQRPHQH PLFURELRORJLFH QHGRULWH PXFHJ LUH L IHUPHQWDUH FX GHJUDGDUHD FDOLW

LL

PDWHULHLSULPHLLQIHFWDUHDOLQLLORUGHIDEULFD LHDYkQGFD UH]XOWDWILQDOFUHWHUHDSURFHQWXOXLGH

ERPEDMH)DFWRULLSULQFLSDOLFDUHGHWHUPLQ LQWHQVLWDWHDWUDQVIRUP ULORUPLFURELRORJLFHVXQW

FRQGL LLOHGHS VWUDUHWHPSHUDWXU XPLGLWDWHFLUFXOD LDDHUXOXL

VLVWHPXOGHGHSR]LWDUHvQO ]LFRQWDLQHUHYUDF

calitatea igienico-VDQLWDU

DVSD LLORULDPEDODMHORU

3 VWUDUHD vQ VWDUH SURDVS W  SH SHULRDGH PDL PDUL D OHJXPHORU vQ YHGHUHD SUHOXFU ULL

ulterioare se face n silozuri, depozite frigorifice.

2. MATERIALE AUXILIARE
&RQGL LLGHFDOLWDWH
0DWHULDOHOH DX[LOLDUH IRORVLWH OD IDEULFDUHD FRQVHUYHORU GH OHJXPH WUHEXLH V  FRUHVSXQG 

documentelor tehnice normative de produs n vigoare.

Materialele auxiliare au rol determinanWDVXSUDFDOLW

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-12 grade germane pentru majoritatea produselor. Pentru produsele cu

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utilizareaDSHLFXGXULWDWHDPDLULGLFDW
de calciu.

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soia.

Acizi alimentari citric, tartric, acetic, lactic, ascorbic- se folosesc la fabricarea conservelor
de legume n diverse scopuri.

2 HWXODOLPHQWDU
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1. sortare I
2. VS ODUH
3. sortare II
4. FXU LUH
5. divizare
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8. VS ODUHDUHFLSLHQWHORU
9. umplere
10. marcare
11. nchidere
12. sterilizare
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14. depozitare

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utilajelor.
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n frecare.

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combinate.
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a unor legume prin procedee termice, chimice sau combinate se

UHDOL]HD] vQFRQGL LLHILFLHQWH

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n vergele acoperite cu cauciuc

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vid, producndu-se dezlipLUHD UDSLG

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sodiu

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-10 %,

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FRQFHQWUD LHLVROX LHLFRQIRUPWDEHOXOXLQU
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ILHFDUHDUM 

Parametrii optimi de decojire a legumelor

Specia de legume

Tomate
Ardei kapia
Morcovi
HOLQ
3 WUXQMHOS VWkUQDF

&RQFHQWUD LD

7HPSHUDWXUDVROX LHL

VROX LHLGH

n 0C

NaOH n %
3
5
8
10
8

95-98
95-98
95-98
95-98
95-98

Tabelul nr. 35
Durata tratamentului
minute
1-2
1-2
1-3
1-3
1-3

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 SHQWUX

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hrtie indicatoare, pH-XOQXWUHEXLHV

fac cu

GHS HDVF YDORDUHDGH

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aOH.

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SURWHF LHQHFHVDU

5. Divizare
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RS ULUHSU MLUHLDVLJXU RE LQHUHDDVSHFWXOXLFRUHVSXQ] WRUDOSURGXVHORUILQLWH
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P UXQ LUH
2SHUD LD VH H[HFXW  PHFDQLF FX PDLQL DGHFYDWH SHQWUX GLPHQVLXQLOH L IRUPHOH

legumelor, destinate diferitelor sortimente de produs finite.

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GLPHQVLXQL vQ IXQF LH GH FX LWHOH PRQWDWH 6H UHFRPDQG  vQ V

pecial pentru divizarea legumelor

U G FLQRDVHGDUSRWILXWLOL]DWHLODDOWHVSHFLL)DVROHDS VW LVHGLYL]HD] ODPDLQDGHW LDWWLS

WXUELQ vQEXF

LGHFLUFDFPFXSRVLELOLW

LGHUHJODUHSHQWUXGLPHQVLXQLGH

-3,5 cm.

Q FD]XO U G FLQRDVHORU FDUWRILORU L DUGHLRDVHORU DWXQFL FkQG GRULP V  RE LQHP EXF

L

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ierea

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coloidale, cutere sau microcutere.

a) Tratamente termice preliminare
Q SURFHVXO WHKQRORJLF GH IDEULFDUH D FRQVHUYHORU OHJXPHOH VH VXSXQ XUP WRDUHORU

traWDPHQWH WHUPLFH SUHOLPLQDUH RS

ULUH ILHUEHUH SU MLUH vQ IXQF LH GH VSHFLILFXO SURGXVXOXL L

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2S

ULUH

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(980&WLPSGHPLQXWH'XUDWDGHRS
factori principali:

specia legumelor;

gradul de maturitate;

P ULPHDEXF

la temperatura de fierbere

ULUHDOHJXPHORUVHVWDELOHWHvQIXQF LHGHXUP WRULL

LORUJUDGXOGHP UXQ LUH

sortimentul de conserve n compRQHQ DF

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tehnologiilor specifice pe produse.

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inactivarea HQ]LPHORU R[LGDWLYH L S

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- gust,

DURP FXORDUH

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iilor

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D

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ente;

vQGHS UWDUHD JXVWXOXL L PLURVXOXL QHGRULW DO XQRU OHJXPH FUXGH H[ VSDQDF JXOLL
YDU] HWF

VS ODUHD

insecticidelor, cu care au fost tratate legumele nainte de recoltare;

reduFHUHD QXP UXOXL GH PLFURRUJDQLVPH GDWRULW  HIHFWXOXL WUDWDPHQWXOXL WHUPLF

VXSOLPHQWDU  FX HIHFWH

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B1) 1035%.

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PHQ LQHUHD WHPSHUDWXULL DSHL XWLODMXO HVWH SUHY ]XW FX DSDUDWXU  GH P VXU  L FRQWURO D
WHPSHUDWXULLLGHUHJODUHDXWRPDW DDGPLVLHLDEXUXOXL
3HQWUX D VH PHQ LQH vQ FRQGL LLOH LJLHQLFH FRUHVSXQ] WRDUH RS ULWRUXO VH VSDO  ]LOQLF FX
VROX LH GH  GHWHUJHQW SULQ ILHUEHUH XUPDW  GH FO WLUH L GH]LQIHF LH FX DS  FORUXUDW  

-100

mg clor activ la litru).

&D]DQHOH GXSOLFDWH VH IRORVHVF OD RS ULUHD XQRU OHJXPH OD FDUH VH LPSXQ FRQGL LL
GHRVHELWHRS ULUHvQVROX LHGHR HWH[EDPH

E5

FLUHD

leguPHORUGXS

RS ULUHVHIDFHSHQWUXDHYLWDvQPXLHUHDH[FHVLY D HVXWXULORU

LGH]YROWDUHDPLFURRUJDQLVPHORUUHPDQHQWHGHRDUHFHOHJXPHOHRS ULWHSUH]LQW FRQGL LLRSWLPH

SHQWUX GH]YROWDUHD EDFWHULLORU WHUPRILOH 5 FLUHD VH HIHFWXHD]  vQ DS  SkQ  OD WHPSHU

300& vQ U

atura de

FLWRDUH FRQWLQXH FXSODWH FX RS ULWRDUH UHVSHFWLYH 3HQWUX PDMRULWDWHD VSHFLLORU GH

OHJXPH VH IRORVHVF U FLWRDUH FX WDPEXU SHQWUX PD] UH L IDVROH ERDEH VS O WRUXO U FLWRU FX
IORWD LHLDUvQXQHOHFD]XULSHQWUXU FLUHVHXWLOL]HD] MJKHDEXULFXDS FXUHQW 

F3U

MLUH

3U MLUHDFRQIHU OHJXPHORUJXVWLPLURVSO FXWFRORUD LHVSHFLILF LYDORDUHDDOLPHQWDU 

ULGLFDW FD XUPDUHDWUDQVIRUP ULORUFHDXORF vQFRPSOH[XOVXEVWDQ HORUD]RWRDVH L]DKDUXULORU
SUHFXPLSULQHYDSRUDUHDDSHLLDEVRUE LDGHXOHL(YDSRUDUHDDSHLVHSURGXFHODvQFHSXWQXPDL
OD VXSUDID D OHJXPHORU DSRL DSD PLJUHD]  GLQ LQWHULRU VSUH H[WHULRU FD XUPDUH D GLIHUHQ HL GH
FRQFHQWUD LH
7HPSHUDWXUD GH SU MLUH WUHEXLH V  DVLJXUH HYDSRUDUHD VXSHUILFLDO  UDSLG  GXS  FDUH VH
IRUPHD]   FUXVW  GH FXORDUH JDOEHQ DXULH FX JXVW SO FXW /D WHPSHUDWXUL MRDVH HYDSRUDUHD

VXSHUILFLDO  VH HFKLOLEUHD]  FX GLIX]LD DSHL GLQ LQWHULRU VSUH H[WHULRU L SURGXVXO U PkQH PRDOH
I U  FUXVW  VXSHUILFLDO  /D WHPSHUDWXUL SUHD ULGLFDWH HYDSRUDUHD VXSHUILFLDO  HVWH PXOW PDL
LQWHQV GHFkWGLIX]LDDSHLVSUHH[WHULRULSURGXVXODUGHODVXSUDID

LDUVWUDWXULOHLQWHULRDUHU PkQ

crude.
0

3U MLUHDVHH[HFXW ODWHPSHUDWXULLGH &6HUHFRPDQG SHQWUXYLQHWHLGRYOHFHL

temperaturi de 150..160

& SHQWUX U G FLQRDVH  & LDU SHQWUX FHDS  

C.

'XUDWD GH SU MLUH HVWH FXSULQV  vQWUH  PLQXWH vQ IXQF LH GH XUP WRULL IDFWRUL IHOXO L
GLPHQVLXQHD OHJXPHORU FDQWLWDWHD GH DS  VXSXV  HYDSRU ULL UHVSHFWLY P ULPHD XQHL DUMH

temperatura uleiului.
7HPSHUDWXUD L GXUDWD GH SU MLUH VH VWDELOHVF L vQ IXQF LH GH FRQ LQXWXO GH ]DKDUXUL D
PDWHULHLSULPH/HJXPHOHFXFRQ LQXWPDLULGLFDWvQ]DKDUXULVHSU MHVFODWHPSHUDWXULPDLMRDVH
FXGXUDW GHWLPSPDLUHGXV SHQWUXDHYLWDFDUDPHOL]DU

ea.

3ULQ LQWURGXFHUHD XQHL FDQWLW

L PDL PDUL GH OHJXPH vQ EDLD GH XOHL WHPSHUDWXUD VFDGH

EUXVF L DUH ORF vPELEDUHD H[FHVLY  D OHJXPHORU FX XOHL $FHVW QHDMXQV HVWH vQO WXUDW vQ FD]XO
SU MLULLvQLQVWDOD LLFXIXQF LRQDUHFRQWLQX vQFDUHWHPSHUDWXUDVHPHQ LQHFRQVWDQW 

QWLPSXOSU MLULLXOHLXOVXIHU GHJUDG ULLQIOXHQ DWHGHXUP WRULLIDFWRUL

GXUDWDPHQ LQHULLODWHPSHUDWXULULGLFDWH

FRQWDFWXOFXDHUXOLFXVLWHOH
DF LXQHDYDSRULORUFDUHVHGHJDMHD] GLQSURGXV

procesele de caramelizare a legumHORUSU

MLWH

SUH]HQ DvQXOHLSDUWLFXOHORUDUVHGHSURGXV

&D

XUPDUH

D

DFHVWRU

WUDQVIRUP UL

VH

PRGLILF 

SURSULHW

LOH

IL]LFR FKLPLFH

L

RUJDQROHSWLFHLYDORDUHDQXWULWLY DXOHLXOXL8QHRULSRWDSDUHFKLDULXQHOHHIHFWHQRFLYH

nnegrirea uleiului esWH UH]XOWDWXO R[LG

ULL L SROLPHUL] ULL DFL]LORU JUDL QHVDWXUD L

SUHFXPLDFDUERQL] ULLSURGXVHORUYHJHWDOH

JXVWXODPDUDSDUHODXOHLFDXUPDUHDIRUP ULLDFUROHLQHLSURGXVFXPLURVvQ HS WRU

reducerea valorii alimenWDUH FRQVW

FDUHSURYRDF LULWDUHDPXFRDVHORU
 vQ PLFRUDUHD FRQ LQXWXOXL GH YLWDPLQH L DFL]L

JUDLQHVDWXUD L
3HQWUX D HYLWD HIHFWHOH QHJDWLYH DOH XOHLXOXL GHJUDGDW vQ WLPSXO SU MLULL VH LPSXQH
FRQWUROXO FKLPLF L RUJDQROHSWLF OD LQWHUYDOXO GH  RUH &RQWUROXO FKLPLF VH HIHFWXHD]  SULQ
YHULILFDUHDDFLGLW

LLOLEHUHFDUHQXWUHEXLHV GHS HDVF YDORDUHDGH

3HULRGLF XOHLXO GLQ SU MLWRDUH VH vQORFXLHWH 6WDELOLUHD PRPHQWXOXL GH vQORFXLUH WRWDO  D
XOHLXOXLGLQLQVWDOD LDGHSU MLUHVHIDFHSULQFDOFXOFRHILFLHQWXOXLGHvQORFXLUH.FDUHUHSUH]LQW 
UDSRUWXOGLQWUHFRQVXPXO]LOQLFGHXOHL&=LFDSDFLWDWHDE LL&$FHVWFRHILFLHQWQXWUHEXLHV 
GH S HDVF  YDORDUHD GH  1X VH UHFRPDQG  vQORFXLUHD SDU LDO  D XOHLXOXL GHRDUHFH SURGXVHOH

de descompunere din ulei aflate n instalD LHJU

EHVFGHJUDGDUHDXOHLXOXLSURDVS WDG XJDW

3U MLUHD OHJXPHORU VH HIHFWXHD]  vQ LQVWDOD LL FX IXQF LRQDUH FRQWLQX  WLS&KLSV FDUHDX
SRVLELOLW

L GH UHJODUH D WHPSHUDWXULL XOHLXOXL L D YLWH]HL GH WUDQVSRUW D FRXULORU vQ EDLD GH XOHL

deci a duUDWHLGHSU

MLUH&ROHFWDUHDSDUWLFXOHORUDUVHVHIDFHSULQILOWUDUH

G /HJXPHOH SU MLWH VH U FHVF vQ DHU OLEHU SULQ PHQ LQHUHD ORU vQ W YL SHUIRUDWH SHQWUX

eliminarea uleiului n exces.

7. nchidere
QFKLGHUHD UHFLSLHQWHORU HVWH ID]D WHKQRORJLF  FX URO KRW UkWRU vQ DVLJXUDUHD FRQVHUY ULL
SURGXVHORU'XS GR]DUHUHFLSLHQWHOHVHvQFKLGLPHGLDW6WD LRQDUHDUHFLSLHQWHORUSOLQHvQDLQWHGH
GHVFKLGHUH L VWHULOL]DUH DUH HIHFWH QHJDWLYH DVXSUD FDOLW

favoriznd aFULUHD

LL L FRQVHUYDELOLW

LL SURGXVHORU ILQLWH

I U  ERPEDM SULQ GH]YROWDUHD PLFURIORUHL WHUPRILOH 'H DVHPHQHD SULQ

VF GHUHD WHPSHUDWXULL SURGXVXOXL VH vQJUHXQHD]  WHUPRSHQHWUD LD L VH UHGXFH YLGXO GLQ

recipiente.
QFKLGHUHD FXWLLORU VH IDFH OD PDLQL VHPLDXWRPDWH L DXWRPDWH QFKLGHUHD VH UHDOL]HD] 
SULQ DF LXQHD GH SUHVDUH D UROHORU DVXSUD PDUJLQLL FDSDFXOXL L ERUGXULL FXWLHL &RQWUROXO
vQFKLGHULL VH IDFH SULQ YHULILFDUHD vPELQ ULL UHDOH D IDO XOXL FXWLLORU GXS  ILHFDUH UHJODUH L vQ
WLPSXOIXQF LRQ ULLODLQWHUYDOGHPLQXWH

nchideUHD ERUFDQHORU 2PQLD VH UHDOL]HD]

 vQ GRX  HWDSH SUHVDUHD FDSDFXOXL SH JXUD

ERUFDQXOXL L VWUkQJHUHD S U LL UXODWH D FDSDFXOXL SH SDUWHD GH MRV D SURILOXOXL IXULL (WDQHL]DUHD
VHUHDOL]HD] vQWLPSXORSHUD LHLGHVWHULOL]DUH U FLUH

Calitatea nchiderLLERUFDQHORUVHYHULILF

SULQH[DPLQDUHDPRGXOXLGHIL[DUHDFDSDFXOXL

8Q FDSDF ELQH IL[DW QX WUHEXLH V  VH URWHDVF  'XS  HIHFWXDUHD WUDWDPHQWXOXL WHUPLF VH
H[DPLQHD] VXSUDID DPHVHLGHHWDQDUHLPRGXOGHLPSULPDUHSHJXUDERUFDQXOXL

nchiderea cRUHFW

 VH FDUDFWHUL]HD]  SULQ LPSULPDUHD YL]LELO  L XQLIRUP  D JXULL

ERUFDQXOXLvQPDV GHHWDQDUH3UHVDUHDSUHDDGkQF  SRDWHSURYRFD W LHUHDPDVHLGHHWDQDUHL

GHFLGLVWUXJHUHDHWDQHLW

LLQIXQF LHGHDFHWLIDFWRULVHUHJOHD] FDSXOGHvQFKLGHUHLUHVFRUWXO

de presare a capacului.
6WHULOL]DUHDWHUPLF
6WHULOL]DUHD FRQVWLWXLH ID]D FHD PDL LPSRUWDQW  D SURFHVXOXL WHKQRORJLF GH IDEULFDUH D

FRQVHUYHORU 6WHULOL]DUHD UHSUH]LQW  WUDWDPHQWXO WHUPLF DSOLFDW SURGXVHORU DPEDODWH L vQFKLVH

ermetic, la temperaturi de peste 1000& FDUH vPSLHGLF

 DOWHUDUHD PLFURELRORJLF  L OH DVLJXU 

VWDELOLWDWHD vQ WLPS 3ULQ VWHULOL]DUH VXQW GLVWUXVH IRUPHOH YHJHWDWLYH DOH PLFURRUJDQLVPHORU L
SDU LDOVSRULLDFHVWRUD
([LVW vQV IRUPHVSRUXODWHDOHXQRUPLFURRUJDQLVPHUH]LVWHQWHODDF LXQHDWHPSHUDWXULORU
vQDOWHSHQWUXGLVWUXJHUHDF URUDVXQQHFHVDUHWUDWDPHQWHWHUPLFHIRDUWH GXUHLFDUHLQIOXHQ HD] 
QHIDYRUDELODVXSUDFDOLW

LLLYDORULLQXWULWLYHDSURGXVHORUVXSXVHVWHULOL] ULL

Aceste tipuri de spori sunt gUHXUHDFWLYDELOLFDXUPDUHDWUDWDPHQWXOXLWHUPLFDSOLFDWLQX

VHPDLSRWGH]YROWDvQFRQGL LLQRUPDOHGHGHSR]LWDUHDSURGXVHORU3HQWUXDUHGXFHFkWPDLPXOW
QXP UXO DFHVWRU VSRUL VH LPSXQH DVLJXUDUHD XQRU FRQGL LL LJLHQL]DUH FRUHVSXQ] WRDUH SH vQWUHJ

fluxul tehnologic.
6WHULOL]DUHDWHUPLF WUHEXLHV DVLJXUHFRQVHUYDELOLWDWHDSURGXVHORUPHQ LQHUHDFDOLW

LLL

valorii nutritive.
6WDELOLUHD FRUHFW  D UHJLPXOXL GH VWHULOL]DUH SHQWUX ILHFDUH SURGXV L DSOLFDUHD vQWRFPDL D
DFHVWRUDVXQWHOHPHQWHKRW UkWR

are n realizarea conservelor de legume. Cele mai mici abateri de

OD UHJLPXO GH VWHULOL]DUH GXUDW  WHPSHUDWXU  SUHVLXQH SRW DYHD XUP UL JUDYH DVXSUD
FRQVHUYDELOLW

LLLFDOLW

LLSURGXVHORU

6WDELOLUHD UHJLPXULORU GH VWHULOL]DUH VH FDOFXOHD]  vQIXQF LH GH YLWH]D GH WHUPRSHQHWUD LH
LGHUH]LVWHQ

ODWHPSHUDWXULULGLFDWHDPLFURRUJDQLVPHORU

9LWH]DGHS WUXQGHUHDF OGXULLWHUPRSHQHWUD LHGHSLQGHGLUHFWGH

GLPHQVLXQLOHUHFLSLHQWXOXLLPDWHULDOXOXLGLQFDUHHVWHFRQIHF LRQDW

starea produsului (lichid, solid, vscos);

WHPSHUDWXUDLQL LDO 
VLVWHPXOGHvQF O]LUH
VWDUHDUHFLSLHQWHORUvQWLPSXOVWHULOL] ULLVWDWLFGLQDPLF
PRGXOGHDH]DUHDDOLPHQWHORUvQUHFLSLHQW

3HQWUX D vQOHVQL WHUPRSHQHWUD LD vQ SURFHVXO GH SURGXF LH VH SRDWH LQWHUYHQL

n faza de

XPSOHUH SULQ VWDELOLUHD SURSRU LHL FRUHFWH vQWUH FRPSRQHQWHOH VROLGH L OLFKLGH SULQ DH]DUHD
OHJXPHORU vQ SR]L LH YHUWLFDO  FDVWUDYH L GRYOHFHL DUGHL GH XPSOXW HWF SHQWUX D VH IDFLOLWD
FXUHQ LL GH FRQYHF LH L SULQ GR]DUHD SURGXVHORU OD W

emperaturii ct mai ridicate (temperatura de

)

GR]DUH D OLFKLGHORU L SURGXVHORU S VWRDVH V  ILH GH PLQLP  & &HLODO L IDFWRUL QX VXQW
LQIOXHQ D LGHGHVI XUDUHDSURFHVXOXLWHKQRORJLF
7HUPRUH]LVWHQ DPLFURRUJDQLVPHORUGHSLQGHGH

WHPSHUDWXUDLGXUDWD

pH-ul produsului;

JUDGXOGHLQIHFWDUHLQL LDO DSURGXVXOXL

FRPSR]L LDFKLPLF DSURGXVXOXL

SUH]HQ DDHUXOXL

de sterilizare;

(ILFLHQ D SURFHVXOXL GH VWHULOL]DUH FUHWH SULQ IRORVLUHD GH PDWHULL SULPH SURDVSHWH L
V Q WRDVH VS ODUHD FRUHVSXQ] WRDUHD D OHJXPHORU L DPEDODMHORU HOLPLQDUHD VWDJQ ULORU vQ
SURFHVXO GH SURGXF LH HOHPHQWH FDUH FRQWULEXLH OD UHGXFHUHD JUDGXOXL GH LQIHFWDUH D SURGXVHORU

nainte de sterilizare.
3HQWUX SURGXVH FX DFLGLWDWH ULGLFDW  WUDWDPHQWXO WHUPLF VH HIHFWXHD]  OD WHPSHUDWXU

a de

1000 (pasteurizare).
6WHULOL]DUHDFRQVHUYHORUVHUHDOL]HD] vQVLVWHPGLVFRQWLQXXDXWRFODYHLVLVWHPFRQWLQXX

n sterilizatoare de diferite tipuri.

$SD XWLOL]DW  OD VWHULOL]DUH L U FLUH VH UHFRPDQG  D IL FORULQDW  FX  PJ FORU DFWLY OD

litru.
6WHULOL]DUHDvQDXWRFODYHYHUWLFDOHVHUHDOL]HD] ODWHPSHUDWXULPDLPDULGH

C, la care

FRUHVSXQG SUHVLXQL GH SHVWH  DWPRVIHU  FDUH VH GH]YROW  vQ LQWHULRUXO UHFLSLHQWHORU $FHDVW 
SUHVLXQH LQWHULRDU  HVWH HFKLOLEUDW  SULQ FRQWUDSUHVLXQHD FDUH VH DSOLF  SULQ LQWURGXFHUHD GH DHU

comprimat n autoclave.

6WHULOL]DUHDFRQVHUYHORUGHOHJXPHVHUHDOL]HD] vQJHQHUDOODWHPSHUDWXUDGH &GXS 

FDUHVHDSOLF U FLUHDvQDS 
$JHQWXOWHUPLFHVWHDSDvQF O]LW SULQEDUERWDUHGLUHFW 

Ridicarea temperatXULL L U

FLUHD FRQVHUYHORU VH H[HFXW  SURJUHVLY vQ WLPSXO SUHVFULV SULQ

UHJLPXO GH VWHULOL]DUH 6H YD DFRUGD R DWHQ LH GHRVHELW  FRQWUDSUHVLXQLL GH DHU FDUH VH LQWURGXFH
SURJUHVLY /D ERUFDQH FRQWUDSUHVLXQHD VH DSOLF  GXS  HOLPLQDUHD DHUXOXL GLQ UHFLSLHQ

te, cnd
temperatura ape din autoclav ajunge la 1150C. La cutii contrapresiunea este de 1,6-2 at., iar la
borcane de 1,5-1,8 at. n cazul borcanelor, contrapresiunea sub 1,3 at. poate determina evacuarea
SURGXVXOXL GLQ UHFLSLHQW L DUXQFDUHD FDSDFHORU LDU la cea peste 1,8 at are loc deformarea
FDSDFHORUVSUHLQWHULRULGHWHULRUDUHDPDVHLGHHWDQDUHLSLHUGHUHDHWDQHLW
5 FLUHD

FRQVHUYHORU

VH

IDFH

SkQ 

OD

WHPSHUDWXUD

GH



suprasterilizarea cu efecte nefavorabile asupra produsuOXL ILQLW FD VF

LL

C, pentru a se evita

GHUHD YDORULL DOLPHQWDUH

UHGXFHUHD VXEVWDQ LDO  D FRQ LQXWXOXL GH YLWDPLQH PRGLILFDUHD SURSULHW

LORU RUJDQROHSWLFH

intensificarea fenomenelor de coroziune, dezvoltarea bacteriilor WHUPRILOHGLQIORUDUHPDQHQW

Q DXWRFODYH U FLUHD VH HIHFWXHD]  SULQ LQWURGXFHUHD WUHSWDW  D DSHL GH U FLUH vQ WLPSXO
SUHVFULV SULQ IRUPXOD GH VWHULOL]DUH L PHQ LQHUHD SUHVLXQLL GLQ DXWRFODY FX DMXWRUXO DHUXOXL

comprimat.
&RQFRPLWHQWDSDvQF O]LW HVWHHYDFXDW SULQSUHDOSLQ

n acest mod, se reduce tUHSWDWSUHVLXQHDGLQUHFLSLHQWHLVHHYLW

GHIRUP ULOH

6WHULOL]DUHDFRQWLQX VHUHDOL]HD] SULQWUHFHUHDUHFLSLHQWHORUSULQDSDUDWHGHVWHULOL]DUHvQ

LQWHULRUXO F URU DF LRQHD]  WHPSHUDWXUL PDL PDUL GH  & GXUDWD WUDWDPHQWXOXL ILLQG vQ UHOD LH

direct

 FX YLWH]D GH vQDLQWDUHD D UHFLSLHQWHORU Q XQLW

LOH GH SURGXF LH VH XWLOL]HD]  LQVWDOD LL GH

VWHULOL]DUHWLS6WRUNL+XQLVWHU
7RDWH WLSXULOH GH VWHULOL]DWRDUH FX IXQF LRQDUH FRQWLQX  VDX GLVFRQWLQX  WUHEXLH V  ILH
GRWDWHFXDSDUDWXU GHP VXU LFRQWURODYL]DWHGHRUJDQHOHvQSUH 

&RQGL LRQDUHDUHFLSLHQWHORUSOLQH
'XS  VWHULOL]DUH FRQVHUYHOH VH H[SXQ XQRU RSHUD LL WHKQRORJLFH FDUH OH DVLJXU  DVSHFWXO
FRPHUFLDOLDQXPH

VS ODUHDLXVFDUHDUHFLSLHQWHORU

verificarea aspectului exterior;

proteMDUHDVXSUDIH HLH[WHULRDUH
paletizarea;
etichetarea;
ambalarea;
paletizarea ambalajelor de transport.

6S ODUHDUHFLSLHQWHORUVHIDFHVXEGXXULFXDS FDOG LDUXVFDUHDvQWXQHOFXDHUFDOG

&RQVHUYHOHVWHULOL]DWHvQLQVWDOD LLFRQWLQXHVXQWWUHFXWHGLUHFWODXVFDUHGHRDUHFHVS ODUHD
VH H[HFXW  vQ ]RQD ILQDO  D VWHULOL]DWRDUHORU 7LSXULOH QRL GH LQVWDOD LL FRQWLQXH SHQWUX VWHULOL]DUH
VXQWGRWDWHLFX]RQ GHXVFDUH
$VSHFWXOH[WHULRUHVWHYHULILFDWSULQH[DPLQDUHDYL]XDO 

Conservele ambalate n cuWLL VH SURWHMHD]

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

YDVHOLRQ WHKQLF QHXWU 

Depozitarea conservelor se face pe palete plane izolate sau pachetizate n folie

FRQWUDFWDELO O ]LGHFDUWRQ
(WLFKHWDUHD UHFLSLHQWHORU VS ODWH L XVFDWH VH SRDW

e efectua nainte de paletizare sau la

livrare.
$PEDODUHD

FRQVHUYHORU

VH

IDFH

vQ

O ]L

GH

OHPQ

O ]L

GH

FDUWRQ

VDX

IROLH

WHUPRFRQWUDFWDELO 
3DOHWL]DUHDFRQVHUYHORUvQYHGHUHDOLYU ULLVHHIHFWXHD] L]RODWVDXSDFKHWL]DW6HIRORVHVF

palete de diferite tipuri prezentate n tabelul nr.36.

Paletizarea recipientelor pline cu conserve

Tabelul nr.36
Nr.
crt.
1
2

7LSGHSDOHW LPRGGH
DH]DUH

BoA

BoB

C1/1

C1/2

Paleta plana de transport din

lemn, ambalare izolata

STAS
6028/3-87

588

1071

672

1260

STAS
6028,3-87

608

1008

768

1280

455

990

564

1302

900

564

1120

NII 1027-76

270

462

315

644

ODG  SOLDQW  GH X]

comercial, ambalare n pachete de NII 1027-76

252

468

322

426

3DOHW  SODQ  GH WUDQVSRUWRDUH GLQ

lemn, ambalare n pachete de 6

EXF

3DOHW 

ODG 

PHWDOLF 

DPEDODUH

L]RODW

3DOHW ODG PHWDOLF GHX]JHQHUDO

DPEDODUHvQSDFKHWHGHEXF

3DOHW 

ODG 

SOLDQW 

GH

L
X]

FRPHUFLDODPEDODUHL]RODW

1UGHUHFLSLHQWHSHSDOHW

Normatizare de
calitate

SATS 863585
STAS 963585

3DOHW 
EXF

L

10. Depozitarea
'HSR]LWDUHD FRQVHUYHORU GH OHJXPH VWHULOL]DWH VH IDFH vQ VSD LL vQFKLVH PDJD]LL FXUDWH

XVFDWH ELQH DHULVLWH IHULWH GH vQJKH  OD WHPSHUDWXULL GH PD[LP  & L XPLGLWDWH UHODWLY  D

aerului de maxim 80%.

7HPSHUDWXUD ULGLFDW  SH WLPSXO GHSR]LW ULL SURYRDF  GHJUDGDUHD FXORULL JXVWXOXL
FRQVLVWHQ HL SURGXVHORU L UHGXFHUHD FRQ LQXWXOXL GH YLWDPLQH 7HPSHUDWXUD VF ]XW  IUkQHD] 
SURFHVHOH GH GHJUDGDUH vQ FD]XO vQ FDUH vQJKHD

 SURGXVHOH VH GHSUHFLD]  SULQ PRGLILFDUHD

FRQVLVWHQ HL8PLGLWDWHDDHUXOXLLQIOXHQ HD] vQVSHFLDOSURFHVHOHGHFRUR]LXQH

'HSR]LWDUHD SURGXVHORU VH IDFH SDOHWL]DW GXS  HIHFWXDUHD RSHUD LLORU GH FRQGL LRQDUH

indicate mai sus.

3DOHWHOHFXFRQVHUYHVHSURWHMHD] FXIROLHGHSROLHWLOHQ SULQFDUHVHDVLJXU LXQDVSHFW

exteriRUFRUHVSXQ]

WRU

999

175(%

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

1.

&HGLIHUHQ LD] OHJXPHOHGHIUXFWHVXEDVSHFWXOIOX[XOXLWHKQRORJLFLGHFH"

2.

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la conservarea legumelor?
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