Course work: Technology of harvesting, selling, storing and processing vegetables. Storage and processing of vegetables Storage of certain types of vegetables
^ PROCESSING OF VEGETABLES AND FRUITS
1. Classification of processing methods
The task of processing, or canning, vegetables and fruits is to preserve them, but not fresh, but processed, while, as a rule, they change chemical composition and taste qualities of fruits and vegetables, which acquire new consumer properties.
The methods of processing vegetables and fruits are varied. Depending on the methods of exposure to raw materials and the processes occurring in it, they are divided into the following groups:
physical - thermal sterilization (in the production of canned food in a hermetically sealed container), drying, freezing, canning fruits with sugar;
biochemical (microbiological) - pickling and pickling vegetables, wetting fruits and berries, production of table wines;
chemical - preservation with antiseptic substances: sulfurous (sulfitation), sorbic, acetic (pickling) acids and other preservatives.
When processing vegetables and fruits, a waste-free technology is introduced, which increases the economic efficiency of this industry ^ ... Waste-free technologyi- this is the principle of organizing technological production, which ensures the rational and integrated use of all components of raw materials and does not cause damage environment... All fruit and vegetable waste must be disposed of to obtain a gelling concentrate or powder (pectin substances). Fruit pits and seeds are also subject to disposal.
The most profitable, expensive and promising types of canned food are products with a high concentration of dry substances: sauces and pastes, preserves, jams, marmalades, jellies and confitures, concentrated juices, dried fruits, high-calorie canned vegetable snacks.
^ 2. Preparation of vegetables and fruits for processing
To obtain canned products of high quality, fruit and vegetable raw materials must be properly prepared for processing. In this case, the following technological operations are carried out:
washing - to bring contaminated raw materials into proper sanitary condition;
sorting - to improve the uniformity of raw materials in terms of quality (degree of maturity, color) and calibration - to align raw materials in size;
inspection - for quality control of raw materials;
cleaning - to release raw materials from integumentary tissues, use mechanical, thermal and chemical cleaning;
shredding - cutting into halves, into pieces in the form of circles, cubes, slices, columns, shavings;
blanching - short-term processing of raw materials with hot water or steam to inactivate enzymes and prevent browning of fruits and vegetables, preserve vitamins, as well as to increase the permeability and plasticity of plant tissues and improve taste and aroma.
Product quality also depends on the type of container, its preparation and condition. The most common container- wooden barrels, glass bottles, jars and bottles, metal containers (cans of various capacities), containers made of polymeric materials and food cardboard. Containers must be washed, disinfected and sterilized.
^ 3. Canning in a hermetically sealed container
The preparation of canned food is based on the principle heat sterilization (thermal sterilization) to create abiosis conditions. The assortment of canned food produced in hermetically sealed containers is extremely diverse. Natural vegetable and snack foods are prepared from vegetables, vegetable juices and salads, from tomatoes - juice, mashed potatoes and pasta. Compotes, mashed potatoes, sauces, juices are prepared from fruits and berries.
Accounting for canned products prepared in different containers and in different assortments is kept in conditional, or accounting banks... Per 1 conditional bank accepted net mass of canned food of uniform consistency and concentration, equal to 400 g... Bulk conditional cans are also used for canned food containing raw materials and filling (syrup, brine). Per 1 volume accounting bank bank accepted by volume 353 ml... The volume of canned food produced or the productivity of canning factories and processing lines is usually measured in thousands (TBR) or millions (MCB) of standard cans.
^ Natural canned vegetables. The general technological scheme for the production of canned food is as follows: preparation of containers and raw materials - preparation of a mixture according to a recipe - loading into containers and sealing - sterilization - thermostating - rejection - storage in a warehouse - transportation to the consumer.
Prepared vegetables are poured with 2% sodium chloride solution. They are intended for the preparation of first and second courses or side dishes, therefore, they require preliminary cooking. So canning green pea, asparagus, sweet corn, vegetable beans, etc. Sterilization is carried out depending on the type of canned food at a temperature of 100 ... 121 o C. At a temperature of 100 o C it is carried out in boilers. With more high temperature sterilization is carried out under pressure in autoclaveswhich is more reliable.
^
Canned vegetable snack bars.
Prepared in tomato sauce with vegetable oil, which increases calorie content compared to raw materials
3-4 times. They are ready to eat without further cooking. The main raw materials are eggplants, bell peppers, zucchini and tomatoes. For the preparation of minced meat, carrots, white roots, onions, herbs (dill, parsley, celery) are used. Zucchini and eggplant are widespread caviar(after frying, the vegetables are immediately crushed on a pulper, mixed according to the recipe in heated mixers until the salt and sugar are completely dissolved and a homogeneous mass is obtained, then they are packed into jars, sealed and sterilized in an autoclave).
Sterilization of canned vegetables in an autoclave at elevated temperatures (110-120 o C) and pressure is necessary to destroy the causative agent of a dangerous disease - botulism... Bacteria that cause botulism actively develop under anaerobic conditions (in a hermetically sealed container), and only exposure to high temperatures contributes to their destruction.
In case of violation of the production technology (insufficient sterilization, poor sealing), various types of spoilage of canned food are possible. For example, swelling of the lid or bottom of a can, the so-called bombing... Its nature can be microbiological, chemical and physical. Most often, microbiological bombing occurs, the cause of which is poor sterilization of canned food, leading to the development of microorganisms in them, emitting gases (hydrogen, carbon dioxide) in the process of life, leading to swelling of lids and cans. Canned food spoilage also occurs without bombing. This is a souring of the product, a change in color.
Tomato products. Tomato juice contains up to 5% solids. It is obtained by squeezing the heated pulp (crushed tomato mass) in presses (screw extractors). Then the juice is packed in containers and sterilized at a temperature of 100 o C. You can carry out hot filling of the juice in sterilized jars. Tomato puree contains from 12 to 20% dry matter. For its preparation, the tomato mass is wiped in pulping machines and boiled in steam evaporators at atmospheric pressure. Tomato paste (30-50% dry matter) is boiled in vacuum apparatus under a pressure of 0.12-0.14 atm. at a boiling point of 45-50 о С, which prevents the tomato mass from burning, changing color, taste, loss of vitamins and, in general, deterioration of the quality of the finished product. In tomato sauces (ketchups) add sugar, spices, vinegar to give a specific taste and smell.
^
Fruit and berry compotes.
These are canned food from fruits and berries of one or several (assorted) species in sugar syrup, heat sterilized and hermetically sealed to preserve them. Sugar syrup improves the taste and calorie content of foods. The quality of compotes is determined by the quality of raw materials and production technology. For their preparation are used canningvarieties of various fruits. The concentration of sugar syrup is set by the technological instructions and recipe and ranges from 25 to 65%. Sterilization time at a temperature of 100 ° C is
15-25 minutes.
^ Fruit and berry juices. The most valuable canned food, containing many vitamins, sugars, organic acids, pectin substances. The following types of juices are produced: juices with pulp (fruit tissue particles), biologically more valuable and nutritious, and juices without pulp – clarified and unclarified. They also produce concentrated juices (with a high dry matter content): extractsobtained by evaporation of moisture and thickening, and syrupspreserved with sugar.
The general technological scheme for the production of clarified juices is as follows: sorting of raw materials - washing - crushing (crushing) - juice extraction - cleaning (clarification) - canning (sterilization). Raw materials are crushed in special crushers with control of the degree of crushing. The crushed mass of the product, consisting of pulp and juice, is called pulp... The juice from the pulp is most often secreted by pressingin presses of different designs. Preheat the pulp to 70 ° C. To clarify, the juices are filtered by passing them into special filters through many layers of filter board, or pass them pasting clays-bentonites, gelatin. Then the juices are pasteurized at a temperature of 85 ° C and hermetically sealed. Juices and nectars, packaged in tetra-packs with aseptic preservation, are first subjected to thermal shock - a short-term (2-3 sec.) High temperature (120-130 o C), followed by rapid cooling and sealing.
Fruit juices with pulp are called homogenizedjuices, since the pulp from the rubbing machines is pressed under high pressure (200 atm.) in homogenizers... The result is a finely dispersed suspension that does not stratify during storage, consisting of cell juice and pulp particles. Sugar and antioxidants (ascorbic acid) may be added before sterilization and packaging. Such juices have the highest nutritional and biological value, as they contain all the valuable substances of fruits and berries, in particular, dietary fiber and pectin substances. They are called "liquid fruits".
^ 4. Canning with sugar
Fruits and berries are preserved with sugar to preserve their natural properties. For complete preservation in this way (using the principle of osmoanabiosis), a high concentration of sugar is required. For example, mashed currant berries are mixed with sugar in a 1: 2 ratio. Otherwise, heat sterilization is required for long-term storage.
^ Cooking jam. Jam - nutritious, tasty, but low-vitamin product. Before cooking, the fruits are poured with sugar syrup at a temperature of 70 ° C and kept for 3-4 hours, while the raw material is saturated with sugar. It is allowed to simply pour sugar over the fruits, while cell juice is actively released from them. Usually the ratio of sugar to raw material is 1: 1.
Jam is cooked in special vacuum apparatus or conventional double-boiler steam boilers. In the absence of the specified equipment, cooking is carried out on conventional stoves or braziers, using brass basins of small capacity - 8-12 kg. Cooking is carried out in several stages (many times, at least two), between which the jam stands for several hours and thereby cools down each time. In this case, the diffusion of sugar from the syrup into fruits and berries occurs. In order to avoid drying and boiling of the fruit, a strong boiling of the syrup is unacceptable. Each boiling period is short
(up to 10 minutes) and generally lasts no more than 40 minutes.
The end of cooking is set according to the intensity of the syrup flowing from the spoon; indications of hydrometer, refractometer (dry matter content not less than 70-72%); the boiling point of the finished jam (106-107 o C). Overcooked jam is characterized by low quality, undercooked quickly spoils. The jam, sealed in a glass container, is pasteurized for 25 minutes at a temperature of 90 ° C and stored at a temperature of 10-15 ° C. The syrup in the jam must be transparent and not sugared. Fruits and berries should not be boiled, they should preserve their integrity and volume as much as possible (the volume retention coefficient for fruits of pome crops is not less than 0.85-0.9, and for fruits of stone fruits and berries - 0.7-0.8) ...
^ Making jam and preserves. Jam - a product obtained by boiling fruits and berries (possibly until completely boiled down) in sugar syrup to a jelly-like consistency (contains many pectin substances). The syrup must be gelatinous. Jam is boiled in one step in steam boilers or vacuum apparatus. For 100 parts of the fruit, take 100-150 parts of sugar and 5-15 parts of gelling juice (with a lack of pectin in the raw material). Jam is packaged and stored in glass containers. Better to pasteurize.
Jam- the product of boiling down fruit and berry puree with sugar, has a homogeneous jelly-like consistency. Puree is obtained by scalding and rubbing raw materials. To obtain a spreadable jam, 100 parts of sugar are taken from 125 parts of puree. For a dense (cutting) consistency, take 150-180 parts of puree per 100 parts of sugar. The jam is boiled until cooked 45-55 minutes in steam boilers or vacuum apparatus. Jam of dense consistency with a dry matter content of more than 72% is stored in cling film bags, in boxes and boxes, layered with thick paper. Liquid jam with a dry matter content of 66-68% is packed in glass or tin cans, which are sealed and sterilized at a temperature
90-95 o C.
5. Freezing
Before freezing, to preserve the natural color and taste of the fruits, as well as to reduce the loss of vitamin C, they are pre-treated with antioxidants (solutions of ascorbic or citric acids, table salt). After the solution has drained off, the fruits are placed in cardboard boxes or plastic bags and sent for freezing. The recommended temperature in the freezer is 36 o C. When the fruits freeze, the cell sap completely crystallizes with the formation of ice (the principle of cryoanabiosis). Store frozen food at a temperature not exceeding
- 18-15 о С and relative air humidity 95-98%. Higher storage temperatures for frozen fruits and berries can lead to a deterioration in their quality.
All food qualities, 80% of vitamins and biologically active substances are preserved in frozen fruit and vegetable products. Energy consumption with this method of canning is significantly lower than with heat sterilization. Therefore, freezing is an economically profitable type of processing of fruit and vegetable raw materials. They can freeze fruits (apricots, peaches), berries (strawberries, raspberries), vegetable mixtures (cauliflower, broccoli, asparagus, beans and peas in beans, carrots, etc.). Not suitable for freezing watermelons, cucumbers, zucchini.
To obtain high quality products, freezing must be fast, and defrosting (defrosting) slow, to exclude a sharp yield of fruits and the loss of their presentation. Faster defrosting and use of food is possible with microwave installations (without external heat supply).
6. Drying
Dehydrated fruits (moisture content 16-25%), vegetables (14%) and potatoes (12%) are fairly persistent and low-capacity products for storage and transportation, convenient for transportation. They have a high nutritional and energy value, but contain less vitamin C. This is a cost effective way to preserve.
During the drying process, the chemical composition of the products changes, and dark-colored compounds are formed as a result of oxidative reactions. The quality of dried products is regulated by standards. The most common foods are dried apple fruits, dried grapes ( raisins and raisins), dried apricot ( dried apricots, apricots, kaisa), prunes,as well as dried vegetables.
Drying is a complex process, since it is necessary to remove almost all free water from the products to prevent spoilage (the principle of xeroanabiosis). There are two main drying methods: air-solar and artificial.
^ Air-solar drying. Carried out at specially prepared sites. Large fruits are cut and dismembered, small fruits are dried whole. To dissolve the wax coating and accelerate the evaporation of moisture, the fruits can be blanched before drying, treated with a 0.5% aqueous solution of caustic soda, followed by rinsing with water. Light grapes, and sometimes other fruits, are fumigated with sulfur dioxide, which improves their presentation and prevents mold during drying. Products are dried on special wooden trays, trays, flooring. The duration of air-solar drying, depending on the type of raw material, the intensity of solar radiation and air temperature, is 8-15 days. They are first dried in the sun, and then dried up under awnings in the shade. Upon completion of drying, the products are cleaned of impurities, and, if necessary, washed, dried, sorted and packaged.
^ Artificial drying. The main method of artificially drying vegetables, fruits and potatoes is thermal, using heated air as a heat carrier. Various types of dryers are used: chamber dryers (products are placed on racks with a mesh surface), belt and conveyor dryers of continuous action, spray dryers (for preparing powders from juices, mashed potatoes containing 1% water). The required drying modes are maintained in dryers. Drying is carried out in two stages. At the first stage, a relatively low temperature (45-65 o C) is set for the fruits of stone fruits, at the second stage they are dried at a higher temperature (75-90 o C). For the fruits of pome crops, a reverse drying mode is used: first, they are baked at a higher temperature, and dried at a lower temperature. Duration of drying in dryers ranges from 10 to 20 hours.
^ Freeze drying. It is carried out by sublimation of moisture from the frozen product, bypassing the liquid state. At the same time, the original properties of the raw products are preserved. Dried foods swell well, recover quickly and completely due to their porosity and hygroscopicity. Freeze-drying consists of three stages: freezing as a result of the formation of a deep vacuum or in a special freezer; sublimation of ice without heat supply from outside; additional drying in vacuum with heating of the product. The dry product often retains the volume of the raw material, drying is even, without the formation of an outer crust.
^ 7. Microbiological preservation
7.1. Basics of cooking pickled and pickled foods
By pickling (urinating) is called the preservation of vegetables and fruits as a result of the accumulation of lactic acid and other by-products of fermentation in them. Fermentation is a typical example of acidocenoanabiosis. The creation of anaerobic conditions in the product prevents the development of most of the bacterial flora in it, and especially the putrefactive one, which requires oxygen. This is achieved by keeping the product under pressure in its own juice or in prepared solutions with the addition of salt and sometimes sugar.
For the successful development of lactic acid bacteria in the fermented medium, there must be sufficient sugars. Creation of an increased osmotic pressure by introducing table salt and, in some cases, sugar into the product is of exceptional importance. Salt is not only a fermentation regulator, but also gives flavor to products. Therefore, the group of fermented products into which salt is added is called salted and fermented.
For the rapid accumulation of lactic acid, a high temperature is required - 18-22 ° C. Temperatures above 22 ° C are undesirable, since butyric acid bacteria develop, which produce butyric acid, which spoils the product.
^ 7.2. Sauerkraut technology
Cabbage is fermented with whole heads of cabbage or, more often, chopped (chopped or chopped). Sour cabbage with or without a stump. There are many recipes for making sauerkraut. However, the essential ingredients in it are carrots and salt. The addition of carrots (3-5% of the mass of cabbage) provides a sufficient amount of sugars to feed lactic acid bacteria, improves the appearance of the product, and increases its vitamin value. Salt is introduced in the amount of 1.7% of the total weight of cabbage and carrots. Often apples are added to cabbage (up to 8%), in a small amount of spices (bay leaf, black pepper). For pickling cabbage use doshniks, wooden barrels, containers, film materials.
After preparation, cabbage and carrots are chopped and, together with salt and other components, are placed in a container for fermentation, carefully tamped and after filling the container, a depressing wooden circle is applied, pressing it with oppression or a press so that the juice covers the surface of the cabbage. A sign of the beginning of fermentation is a slight turbidity of the juice and the appearance of gas bubbles on its surface. The resulting foam is removed. At a temperature of 18-22 ° C for 5-7 days, up to 1% of lactic acid is formed (fermentation process). In order to avoid peroxidation, the product is cooled and stored at a temperature of 0 + 4 o C.
Sauerkraut of good quality should have a light straw color, a pleasant sour-salty taste, a pleasant specific aroma, a juicy, firm and crunchy texture. The concentration of lactic acid in it should be 0.7-1.3%, salt - 1.2-1.8%.
^ 7.3. Pickling technology for cucumbers and tomatoes
Lots of raw materials are sorted by quality and calibrated by size (cucumbers are divided into zelents, gherkins and pickles). Tomatoes are also sorted by maturity. After sorting, cucumbers and tomatoes go to the sink. Heavily contaminated fruits are soaked. The spices are washed well and cut into pieces no more than 8 cm long, the horseradish is chopped on a root cutter, the bottom and neck of the garlic are cut off, washed and divided into cloves. The most common recipe for pickling cucumbers: dill - 3-4%, horseradish - 0.5-0.8%, garlic - 0.25-0.6%, bitter pepper - 0.1%. For tomatoes, take a little less spices. Tarragon, parsley and currant leaves can also be used.
A third portion of the relying components is placed on the bottom of the barrel, then half filled with cucumbers or tomatoes, then the second third of the spices is placed and the barrel is filled to the top. The remaining spices are placed on top so that the capping bottom presses firmly on their top layer. Prepared brine is introduced through the tongue-and-groove hole. The concentration of the brine depends on the storage conditions, the size of the cucumbers, the degree of maturity of the tomatoes and is 6-8%.
Natural weight loss during pickling cucumbers during fermentation is 4-7%. The acidity of the finished product (in terms of lactic acid) should be within 0.6-1.2%. The taste and smell should be pleasant, characteristic of pickled and pickled products, cucumbers should have a specific crunch.
^ 7.4. Apple peeing technology
The fruits of autumn and winter varieties are used. Sorted and washed apples are placed in dense rows in prepared barrels, the bottom of which can be lined with wheat or rye straw, previously boiled with boiling water. The filled barrels are sealed and filled up to the top with a solution containing 1-1.5% salt and 2.5-4% sugar through the tongue-and-groove opening, its consumption rate is 800 l / t.
Barrels with apples are kept for 3-5 days at a temperature of about 15 ° C (until 0.3-0.4% of lactic acid accumulates), then they are sent to storage in a cool room. Urination can be considered complete if the mass fraction of lactic acid in the solution reaches 0.6%. This usually requires
2-3 weeks. Along with lactic acid, a small amount of alcohol accumulates in soaked apples, which gives a specific taste to the product.
^ 8. Chemical preservation
8.1. Pickling
Pickling - canning vegetables and fruits using acetic acid... This is a typical example of acid anabiosis. The products obtained as a result of pickling are called marinades.
Depending on the mass fraction of acetic acid, the following types of marinades are distinguished: slightly acidic pasteurized – 0,4-0,6 %; sour pasteurized – 0,61-0,9 %; spicy unpasteurized - more than 0.9% (more often
1.2-1.9%). The mass fraction of sugar in ready-made vegetable marinades reaches
1.5-3.5%, salt is added 1.5-2%. Salt is not added to fruit and berry marinades, and the sugar rate is from 10% (in weakly acidic) to 20% (in acidic).
Necessary component all marinades - spices... They are included in products in small quantities (% of the mass of the product obtained): cinnamon and allspice 0.03, hot pepper 0.01, bay leaf 0.04. Spices are introduced into the marinade filling in the form of filtered extracts.
Marinade filling with all components, except for spices, boil in cauldrons for 10-15 minutes, then add spice extracts and acetic acid. Prepared raw materials are placed in glass jars, poured with hot marinade filling, sealed and pasteurized at a temperature of 85-90 ° C. Pasteurized marinades are stored at a temperature of 2-20 ° C without access to light, unpasteurized - at 0-2 ° C.
^ 8.2. Other types of chemical preservation
A limited number of chemical compounds acceptable for food use are used as preservatives. Most common sulphurous (sulfurous anhydride) and sorbicacids, salts are also used benzoic acid. Technological instructions for the use of chemical preservatives provide for their strict regulation in the preparation of various products. The residual amount of preservatives in finished products is also normalized.
Fruit and berry juices and purees are preserved with sulfurous anhydride (sulfitation) in sulfitators with mechanical stirrers. After mixing (15-20 minutes), the sulfated juice is pumped into closed sealed containers. Sulfurous anhydride can also be pumped into the sump through a bubbler. The content of sulfurous anhydride in juices should not exceed 0.1-0.2%. They can also carry out wet sulfitation (introduction of working solutions of sulfurous acid into the feedstock). All raw materials and semi-finished products preserved with sulfurous acid are subjected to subsequent heat treatment to remove volatile sulfurous acid ( desulphitation).
Sodium benzoate is also used for preserving juices. Its content in juices is not more than 0.1-0.12%. Sodium benzoate dissolved in hot juice and little by little added to the mixer, where the main part of the juice is. Canned juice is pumped into sedimentation tanks.
It is widely used as a preservative for fruits and vegetables sorbin acid and its salts. It inhibits the development of yeasts and molds, but does not affect the bacterial microflora. Sorbic acid, unlike other preservatives, does not impart any foreign smell, its content in the product should not exceed 0.05-0.06%.
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L.A. Trisvyatsky. - M .: Agropromizdat, 1991.
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2017-08-07 Igor Novitsky 
Crop products, after collection, must be properly transported to the storage site. However, not observing the correct conditions for storing grain and processing it, the owner risks losing part or all of the harvested crop! Knowing all the nuances, the agrarian will certainly be able to preserve the natural, environmentally friendly product in full.
Agricultural enterprises are only the initial element in a long chain of economic ties for the production and distribution of crop products. By producing large volumes of finished food products and raw materials for the light and food industry, they must save these reserves from natural decomposition processes, and in the case of many agricultural crops, they must also carry out primary processing.
Storage technologies for crop production
The climatic conditions of Russia make it possible to grow a wide variety of agricultural crops in fairly large volumes. However, due to the fact that our year is clearly divided into four seasons - winter, spring, summer, autumn - in most cases it is possible to harvest only once a year. That is, the harvested products must be preserved for a whole year until the next harvest, which is a rather difficult task.
In order to preserve large masses of products for a long time, it is necessary to understand well the essence of the processes taking place inside fruits, tubers, grains, berries, etc. Botanical scientists have thoroughly studied the biochemical and physical basis of natural change and have proposed many technologies for storing and processing crop products.
All of them can be divided into four main groups:
- Bios. Products are stored in their natural (living) state without artificial suppression of the natural processes occurring in them. This method is suitable for short-term storage of fresh fruits and vegetables.
- Anabiosis. Natural biological processes in products are artificially slowed down or completely stopped. Most often this is achieved by cooling / freezing, dehydration, salting / sugaring products, and also some other methods. This is the most widespread method of storing crop products in Russia, which provides excellent results at a relatively low cost.
- Price anabiosis. The safety of products is ensured by beneficial microorganisms. This is how pickled vegetables, pickled fruits and silage fodder are stored.
- Abiosis. Crop products are stored in a "non-living", that is, sterilized state. Most often, for this, products are treated with high temperatures (100 ° C and above), or with chemicals, and then placed in an airtight container to prevent re-infection with microorganisms.
The choice of storage technology and further processing of crop products is determined not only by the planned shelf life, but also by the type of product itself. Obviously, grains, fruits, berries, vegetables, etc. needs to be stored and processed in different ways. And there are two reasons for this:
- Different characteristics of the products themselves. Something can be stored for a long time in its natural state, and something quickly deteriorate if it is not carefully processed.
- Different purpose of products. For example, fruits, berries and many vegetables can be eaten in their natural unprocessed form, and wheat must be turned into flour before it can be used.
The main direction of Russian crop production is grain production, and primarily wheat. In view of this, it is worth first of all to consider the storage and processing technologies of this type of product.
The main technological operation that allows grain and seeds to be brought to a stable state during storage is drying, that is, suspended animation by the method of dehydration. By removing excess moisture from the grain mass (moisture must be below a certain level), you can be sure that the grain will be well preserved for many months or even years. Mold does not form on dry grain, bacteria do not attack it, it does not germinate.
There are six main drying methods:
- Sorption. The wet grain is mixed with moisture-absorbing material (sawdust, silica gel, calcium chloride, etc.), which draws out excess water. Also, sometimes wet grain is mixed with a large mass of drier grain. The advantages of this method are that it does not involve heating, and therefore does not require large costs, while the quality of the seeds / grain does not suffer at all. The main drawback is the slowness of the process (one to two weeks) and the need for additional storage facilities.
- Convective. Grain is dried using heated air, which moves through the warehouse, evaporates moisture from the grain and carries it with it.
- Conductive, or contact. Heat is transferred to the grain through contact with a heated surface (usually the floor). Such drying has a significant drawback - high fuel costs with very uneven heating of the grain mass.
- Radiation. The grain is heated using solar or infrared rays. In favorable weather (sun and wind), the grain mass can be simply scattered in a thin layer (10-15 cm) on a flat surface, and nature itself will dry everything. Unfortunately, this method is almost inapplicable for large enterprises operating in hundreds and thousands of tons of grain.
- Sublimation or molecular drying. The grain is dried under vacuum. When the air is pumped out, the grain mass cools down and the water contained in the seeds appears on the surface of the grains in the form of ice crystals. When the mass is heated, this water immediately evaporates, bypassing the liquid phase. This method completely preserves the original properties of the product (volume, color, taste and smell) and provides a very long storage, but the performance of molecular dryers is very low and the cost is high.
- Electric way. The grain mass is dried with a high frequency current, which heats the grain and evaporates the water. The seeds dry quickly and evenly, but the method is very energy intensive.
At the moment, Russian agrarians use mainly convective and contact drying technologies. As for the further processing of grain, it is ground into flour for food purposes or for livestock feed, part of the grain is consumed by livestock farms in its original form. Grains of rice, buckwheat and some other crops in their original or slightly toasted form are sent to the trading network.
Storage and processing of fruits and vegetables
Technologies for processing and production of secondary crop products from fruits, vegetables and berries are not limited to drying alone. Since fruits differ from grains by a much higher moisture content, when it is removed, they lose a significant part of their taste and aroma characteristics, not to mention their appearance. In view of this, simple drying for fruit and vegetable products is not always used, in addition to it, the following methods are used:
As for drying, then, as mentioned above, it leads to a significant deterioration in the commercial quality of the product, therefore it is used on a fairly small scale. However, it should be noted that dried fruits and vegetables can be stored at room temperature for a very long time, and due to a significant reduction in weight, dried fruits and vegetables are much cheaper to transport.
The ultimate goal of agricultural producers is not ever-increasing volumes of production, but their sale at the most favorable price. In this regard, the issues of post-harvest processing of fruits and vegetables, their sorting, packaging, extension of the sales period are of particular importance - all this allows to significantly increase the competitiveness of products and get more income.
The Agricultural Marketing Project has organized and recently held a number of events dedicated to these topical issues. Farmers had the opportunity to meet, listen to lectures, get advice and practical advice on each of their farms, one of the best specialists in the storage of fruit and vegetable products, Professor of the University of California Martin Mason, as well as a representative of Italian companies producing modern refrigeration equipment, Y. Kalina. A study trip to Moldova was organized and carried out, where farmers from Lviv, Transcarpathian, Cherkassy, \u200b\u200bPoltava, Odessa regions and Crimea got acquainted with the latest refrigerators and storage technologies for fruits, vegetables and grapes. Much attention was paid to the same issues at the first international conference "Fruits and Vegetables of Ukraine: Market of New Opportunities", held with the support of the Agricultural Marketing Project and APK-Inform.
There are many ways to store fruits and vegetables, berries and grapes.
The main ones are: drying, freezing and storage in refrigerators.
Today there are several industrial drying technologies: convective, conductive, sublimation, high-frequency, modern environmentally friendly infrared technology. The latter deserves special attention, since this dehydration technology allows you to save vitamins and other biologically active substances at 85-90% of the original product. With the subsequent short soaking, the dried product restores all its natural properties: color, natural aroma, shape, taste, while it does not contain preservatives, because high density of infrared radiation destroys harmful microflora in the product, so that it can be stored for about a year without a special container, in conditions that exclude the formation of condensation. In a sealed container, this dry product can be stored for up to 2 years without noticeable loss of its properties. Depending on the raw material, the volume of the dried product is reduced by 3-4 times, and the weight by 5-9 times, which is a positive factor if storage and transportation is required. All these factors lead to the conclusion that the use of IR technology allows the production of dried products of a quality that cannot be achieved with other known drying methods.
For the food industry, in the production of instant food: soups, cereals, ketchup, mayonnaise, confectionery, etc., dried ones are of greatest interest: onions, parsley, carrots, paprika, eggplants, tomatoes, pumpkin, zucchini, blackberries, black currants - and this is not a complete list.
Now in Ukraine there are no more than fifty manufacturers of dried food products, these are such enterprises as: Malinsky cannery (Zhytomyr region), Rivne vegetable drying cannery (Rivne), Sumy fruit and vegetable canning and drying plant, OJSC Nedrigailovsky cannery , "Khmelnitskplodoovoshchprom", a procurement and processing enterprise in the city of Rakitnoe, Kiev region, the range of products they produce: vegetables, dried fruits, dried mushrooms, obtained mainly by convective drying. At present, there are practically no manufacturers of high-quality dried products obtained using IR technology in Ukraine, therefore, those enterprises that introduce this production will be successful. In the meantime, this free niche is filled by such suppliers as the Nikolaev firm "LK Trader Ukraine", importing dried onions, carrots from Uzbekistan.
There are few manufacturers of equipment for drying food in Ukraine. We offer mainly ovens for convection drying. Various types of drying equipment are offered by Kiev firms "Kimo-Business", "Tronka-Agrotech", "Energia-Invest", Kharkov firms: "Technolog AP", NPO "Ross", "Cryocon", etc. It is not a problem to order dryers of any type and productivity from foreign firms, but this equipment is significantly more expensive. Its cost, depending on the method and productivity, ranges from tens to hundreds of thousands of US dollars.
In this regard, infrared drying equipment produced by NPO Feruza (St. Petersburg), which has representative offices in Moscow, Chisinau, Dnepropetrovsk ("Clio-Trade"), Kiev (LLC "Silens"), deserves attention. This enterprise produces 3 modifications of household dryers that can be used in small farms: "Pichuga", "Vostok" and "Vostok-LUX", as well as industrial drying units "Nadezhda", industrial drying cabinet "Universal", "Universal-2 ", drying plant" Feruza-300 ".
In January 2005, under a grant program to support farmers' associations of the Agricultural Marketing Project in Ukraine, the Lviv cooperative "Agrodvir" was transferred 4 installations for infrared drying "Feruza".
There is another high-quality method of drying - vacuum sublimation, otherwise it is called lyophilization or sublimation, this is the process of transition of a substance from a solid state to a gaseous state without a liquid phase. This method allows you to save up to 95% of nutrients, vitamins, enzymes, biologically active substances. If freeze-dried products are poured with water, then they are restored within 2-3 minutes. They weigh several times less than fresh ones, do not require special storage conditions and can be stored for 2-5 years at temperatures no higher than + 39 ° C. The cost price of a freeze-dried product can be 4 times higher than a similar product dried by convection.
Freeze drying is a costly technology, it becomes economically feasible in the production of expensive products, for example, organic, environmentally friendly berries and fruits. Previously, in the food industry, it was used mainly to fulfill orders of the military, defense and space industries, now it is in demand for the preparation of premium products.
According to experts from the Danish company Niro A / S, the volume of world production of freeze-dried food is about 70 thousand tons, of which 40 thousand tons are vegetables, 25 thousand tons are meat and fish products, and 5 thousand tons are fruits and berries. The global market for freeze-dried products is growing at approximately 3.5% per year.
The largest manufacturers of sublimation equipment: Niro Atlas-Stord Denmark A / S (Denmark), Leybold (Germany), Stokes (USA), Edwards (UK), Shanghai Tofflon Science and Technology Co., Ltd (China). In Russia, sublimation plants are produced by NPO Vakuummash (Kazan), Shabetnik and Company, Biochimmash.
Currently, one of the most common ways of storing perishable fruits and vegetables is the rapid freezing process. The main requirement for this method is to ensure conditions under which soft berries, vegetables and fruits (strawberries, blackberries, raspberries, etc.) do not crumple, their integral appearance is preserved, the possibility of freezing of individual berries and pieces of fruit is excluded and a free-flowing frozen a product that is convenient to pack and process. The technology that meets these requirements is implemented in special quick-freezers that use the phenomenon of fluidization ("liquefaction"): a layer of a large number berries or pieces of product poured onto a mesh conveyor, under the influence of an intense vertical air flow, begins to behave like a liquid - the thickness of the poured layer is equalized over the surface of the conveyor, and the particles inside the layer are gradually mixed. In this state, each berry is intensively and from all sides washed by a flow of cold air, which ensures its rapid freezing, and due to constant mixing, adjoining berries and pieces do not freeze. For freezing, only high quality raw materials are used, sorted, washed, without defective copies. Some raw materials are blanched for enzyme inactivation before freezing. Freezing as a way of storing and preserving is based on dehydration of the tissues of fruits and vegetables by converting the moisture contained in them into ice. Ice forms at temperatures from -2 to -6 ° C, and in some types of vegetables from -1 to -3 ° C. The faster the freezing process takes place, the more crystals are formed, the smaller their size, the higher the quality of the product. Fruits, berries, vegetables are frozen at a temperature of -35-45 ° C, for storage, the temperature of the product is brought to -18 ° C and then stored at this temperature.
The designs of fluidization devices manufactured by various companies, the most famous of which are Frigoskandia (Sweden), Starfrost (England), etc., are similar and include the following main components: heat-insulated casing, rectilinear transport mesh containers, cooling air, heat exchanger, centrifugal fans, control system. All internal components, including the air cooler, are made of high quality stainless steel. Fluidizing freezers are high-performance devices that freeze large volumes of products from 600 kg / h to 20 t / h. The range of products frozen in such devices is very wide. These are various berries (blackberries, strawberries, raspberries, currants), sliced \u200b\u200bfruits (apples, pears, peaches, apricots, plums, melons), vegetables (green peas, beans, chopped onions, potatoes, carrots, corn), wild forest berries.
Our neighbors in Moldova pay great attention to the development of this promising direction, enterprises that industrially produce frozen fruits and vegetables are already operating in Causeni (based on a quick-freezing tunnel with a capacity of 2 t / h), Kupchina (tunnel 1.5 t / h), in Slobozia (tunnel 1 t / h).
This year, the production of frozen foods began in Soroca at the Alfa Nistru cannery (tunnel with a capacity of 3.5 t / h).
With the development of a supermarket chain and the availability of special showcases and trade equipment designed for the sale of quick-frozen fruit and vegetable products, this type of product will be in demand in our country.
The most common way to store fruits and vegetables is in refrigerators. The duration of storage is determined by a number of factors, ranging from the influence of soil and climatic conditions of cultivation of crops, varietal characteristics, rational use of fertilizers, agricultural technology, irrigation, a system of protection against pests, diseases and weeds, terms and methods of harvesting, commercial processing and, of course, methods and storage conditions. Fruits and vegetables intended for long-term storage must be healthy and free from mechanical damage. The refrigerator is not a hospital, and one cannot expect that diseased damaged fruits will be stored for a long time.
All biochemical processes in fruits and vegetables are temperature dependent. At high temperatures, there is an accelerated metabolism, loss of moisture, vitamins, organic substances. The dependence of metabolism on temperature is indicated by the Wan Hoff number. For example, for carrots and cabbage, this number is between 2 and 3, i.e. when the temperature rises by 10 ° C, the intensity of respiration doubles or triples.
Simply put, vegetables begin to "age" faster and become unusable. Therefore, it is extremely important to cool the products intended for long-term storage as soon as possible.
After harvesting the fruits and placing them in the refrigerator, the most important processes for long-term storage are the processes of respiration and transpiration. Therefore, for optimal storage of fruits and vegetables, it is necessary to create and maintain an optimal temperature and humidity regime, an optimal concentration of oxygen and carbon dioxide, and the removal of ethylene. The optimal parameters of temperature and humidity for conventional refrigerators for the main types of crops are given in table. one.
Table 1 |
|||
| Storage period for fruits and vegetables depending on temperature and humidity | |||
| Name | Temperature, ° С | Humidity,% | Storage period |
| Apples | -1+4 | 90-95 | 1-8 months |
| Eggplant | 8-12 | 90-95 | 1-2 weeks |
| Broccoli | 0-1 | 95-100 | 1-2 weeks |
| Cherry | -1+2 | 90-95 | 3-7 days |
| Strawberry | 0 | 90-95 | 5-7 days |
| Cabbage | 0-1 | 95-100 | 3-7 months |
| Carrot | 0-1 | 95-100 | 4-8 months |
| Cauliflower | 0-1 | 95-100 | 2-4 weeks |
| Celery | 0-1 | 95-100 | 1-3 months |
| Plum | -1+2 | 90-95 | 1 - 8 weeks |
| Currant | -0,5 -0 | 90-95 | 7-28 days |
| Cucumbers | 8-11 | 90-95 | 1-2 weeks |
| Garlic | 0 | 70 | 6-8 months |
| Grapes | -1-0 | 90-95 | 4-6 months |
| Melons | 4-15 | 85-90 | 1-3 weeks |
| Bow | -1-0 | 70-80 | 6-8 months |
| Pears | -1+3 | 90-95 | 1-6 months |
| Potatoes (young) | 4-5 | 90-95 | 3-8 weeks |
| Potatoes | 4-5 | 90-95 | 4-8 months |
| Raspberries | -0,5 -0 | 90-95 | 2-3 days |
| Pepper | 7-10 | 90-95 | 1-3 weeks |
| Peach | -1+2 | 90 | 2-6 weeks |
| Cherries | -1+2 | 90-95 | 2-3 weeks |
In order to significantly reduce the natural weight loss of fruit and vegetable products and maximize the shelf life, it is necessary to cool the products as quickly as possible after harvest and maintain optimal storage parameters.
This is achieved in refrigerators with controlled atmosphere (CA \u003d controlled atmosphere, ULO \u003d Ultra Low Oxygen, which means ultra low oxygen content).
which contributes to their longer and better storage. For different crops and varieties, the minimum permissible oxygen concentration can be determined by reducing it until ethanol is formed. If the process of ethanol formation is determined at the earliest stage, then it can be stopped by increasing the oxygen concentration by tenths of a percent, thus determining the minimum permissible oxygen concentration for a given variety. The main condition for maintaining an optimally low oxygen concentration is a hermetically sealed chamber. Another important component of the atmosphere affecting the storage of fruits and vegetables is carbon dioxide, which is released by the fruit as a result of respiration and in high concentrations inhibits this process. If you put fruits or vegetables in a sealed room, then the concentration of oxygen in the atmosphere (21%) will decrease during respiration, and carbon dioxide will increase. A very high concentration of CO 2 leads to the death of products as a result of the conversion of sugars into ethanol. For most fruits and vegetables, the optimum carbon dioxide concentration is between 0.5% and 5%. The excess content of CO 2 in the chambers of refrigerators with a controlled atmosphere is removed using carbon dioxide adsorbers. A quick achievement of the optimal oxygen concentration is achieved by purging the chambers with nitrogen. Currently, effective methods have been developed to create and maintain the concentration of a controlled atmosphere using an automatic computer gas analysis control system, which farmers participating in a study trip to Moldova on post-harvest processing and storage of fruit and vegetable products, organized by the Agricultural Marketing Project in Ukraine, had the opportunity to familiarize themselves with. One of the most modern enterprises visited by the delegation was OOO "BASFRUCT", founded in 2003, located in the village. Romanesti, Straseni district. The main activity is the production, storage, packaging, sale of apples and table grapes. The founders of the company JSC "BASVINEX" are the largest producer and exporter of Moldovan wine products on the Russian market and the Republican Union of Moldovan Agricultural Producers Associations, which includes 1800 agricultural producers and over 500 thousand land owners. In September 2003, OOO "BASFRUCT" with financial assistance from the US Agency for international development (USAID), with the assistance of CNFA, \u200b\u200bbegan construction and in August 2004 completed and commissioned a controlled atmosphere refrigerator with a capacity of 2,500 tons. A modern apple sorting line was installed near the refrigerator, which allows you to automatically sort the fruits not only by size, but also by color intensity, and also allows you to reject fruits that have mechanical damage. Equipment for the production of containers from five-layer cardboard, which meets all European requirements, has also been installed.
In 2004 the enterprise was certified in accordance with the quality control system in accordance with the requirements of the international standards ISO-9001: 2000 and HACCP. (This certificate is necessary condition for activities in the international market.) The standard set in relation to the size of apples is 140-175 g, or 70-85 mm in diameter. The varieties Mantuaner, Idared, Richaared Delicious, Colden Rezistent, Spartan, Mutsu, Ionagold, Gala, Ionafree, Braenburn, Topaz, Florina are especially in high demand.
In 2004 BASFRUCT planted 50 hectares of an intensive apple orchard and 25 hectares of vineyards, mainly of the Moldova variety. This will allow you not to buy products for bookmarking for long-term storage, but to have your own.
Optimal storage regimes for fruits and grapes in a controlled atmosphere were developed in our country back in the mid-80s by scientists from the Crimean Experimental Station of Horticulture, the Crimean Agricultural Institute, the Magarach Institute of Grapes and Wine, which made it possible to preserve apples and pears with minimal losses until March , and grapes even before the first decade of May. These works have not lost their value to this day. Now the problem is in the rather high cost of modern refrigerators and modern equipment.
table 2 |
||
| Composition of the gas environment for storing grapes | ||
| Variety | Composition of the medium (СО 2, О 2, the rest is nitrogen) | |
| CO 2,% | About 2,% | |
| Agadai | 3 | 5 |
| Terbash | 3 | 3 |
| Nimrang | 3 | 3 |
| Asma | 8 | 5 |
| Sabbat | 8 | 5 |
| Rizaga | 5-8 | 5 |
| Hamburg muscat | 5-8 | 3 |
| Italy | 5-8 | 3-5 |
| Moldova | 5-8 | 3-5 |
| Kara raisins ashgabat | 5-8 | 3-5 |
| Karaburnu | 3 | 2-3 |
The peculiarity of grape storage, both under normal conditions and in a controlled atmosphere, consists in periodic fumigation with sulfur dioxide (sulfuration) to suppress phytopathogenic microflora. In an environment with high humidity, sulfur dioxide forms an aggressive environment that destroys equipment. Therefore, the chambers of modern refrigerators for storing grapes are made of stainless steel. Additional equipment is also required to remove sulfur dioxide from the chamber after 20-30 minutes of treatment.
During the first international conference "Fruits and Vegetables of Ukraine: Market of New Opportunities", great interest was aroused by the information of the Stepak company about the features of the promising Xtend technology - preservation of fresh products using modern packaging for storage and transportation of fruit and vegetable products. Xtend is a technology that allows you to keep vegetables and fruits in a state of absolute freshness. The technology is based on the creation of a modified atmosphere (MA) inside a polymer package (bag) and maintaining it until the stored product is consumed. The patented polymer bag allows, due to the fact that it maintains the optimal ratio of carbon dioxide, oxygen and humidity, to keep the products in a state of absolute freshness, while there is no condensation in the package. The essence of this technology is that vegetables or fruits must be cooled to a temperature of 1-6 ° C and packed in a special Xtend bag, which will keep the fruit in a state of absolute freshness for a long time. Then boxes with products are stacked on pallets, and in refrigerators or in the refrigerator compartment of the car at a temperature of 1-6 ° C, the goods are delivered without loss to their destination.
The shelf life of fruit and vegetable products packed using this technology: cherries - up to 50-60 days, strawberries - 12-18 days, cucumber - 18-21 days, parsley, dill - 12-14 days. For other crops, data are provided in table. 3.
Xtend is a technology that provides for the creation of a special packaging center required for rapid cooling and packaging of fruits and vegetables. Depending on the assortment and volume of products, packing centers may differ in area size, equipment of different throughput and different cooling technologies (water or air). A packing center is necessary for processing (packaging using Xtend technology) of industrial volumes from 40-60 tons of products per day or more. It is also extremely important to locate this center in the immediate vicinity of the place where the products grow, so that the time after harvesting and the beginning of its packing is no more than 5-6 hours. This is due to the fact that after this period it is no longer possible to keep the products in a state of absolute freshness. The standard packaging center is divided into several processing areas, where refrigeration is of paramount importance, which is the beginning of the cold chain, which works to keep fruits and vegetables completely fresh for a long time. High-quality sorting of products before packing is very important; low-quality, damaged or rotten fruits should not get into the packaging bag. The last most important condition is the competent transportation of products from the packing center to the place of sale of the goods. If these conditions are not met, you can lose products.
Table 3 |
||
| Duration of storage of fruit and vegetable products when using Xtend technology | ||
| product name | Recommended storage temperature | Storage time, days |
| Green onion (bulb and feather) | 0 ° C | 21-30 |
| Cauliflower | 0 ° C | 30 |
| Radish | 0 ° C | 14-18 |
| Corn (unpeeled ears, 28-50 pcs.) | 0 ° C | 18-28 |
| Cucumbers | 9-10 ° C | 18-21 |
| Eggplant | 10-12 ° C | 18-21 |
| Sweet pepper | 7-10 ° C | 18-21 |
| Tomatoes | 8-12 ° C | 18 |
| Greens (parsley, dill, mint) | 1-2 ° C | 12-14 |
| Cherries | -1-0 ° C | 30-60 |
| Peaches | 0-1 ° C | 30-35 |
| Nectarine | 0-1 ° C | 30-35 |
| Plum | 0-1 ° C | 30-35 |
| Apricot | 0-1 ° C | 25-30 |
| Strawberry | 0-1 ° C | 12-18 |
| Blackberry | 0 ° C | 20-40 |
| Grapes | 0-1 ° C | 30-40 |
| Fig | -1-0 ° C | 20-40 |
Xtend technology has been working for 12 years in many countries of the world, but, unfortunately, Ukraine is not among these countries yet.
Law Office of the NATIONAL UNIVERSITY of BIORESOURCES AND NATURE USE OF UKRAINE "CRIMEAN AGROTECHNOLOGICAL UNIVERSITY"
DEPARTMENT OF TECHNOLOGY OF PRODUCTION, STORAGE AND PROCESSING OF VEGETABLE PRODUCTS AND STANDARDIZATION
COURSE PROJECT
on discipline: "Technology of storage and processing of fruits and vegetables"
Topic: Technology of harvesting, selling, storing and processing vegetables
Simferopol, 2010
Introduction
1 Literature review
2 Description of natural and climatic conditions and characteristics of varieties of crops grown
3 Production and use of crop products
4 Organization of product cleaning
5 Product storage
6 Natural loss of product weight during storage
7 Cost-effectiveness of storage
8 Product processing
Literature
Introduction
Storage and processing of fruits and vegetables is one of the most important industries agriculture, since the annual human diet should contain fresh and processed fruits. Therefore, one of the main tasks of this industry is to provide the population with high-quality fruit and vegetable products all year round. For a uniform supply of fruit and vegetable products, a well-established system of their long-term fresh storage, as well as in the form of products of the canning industry, is required.
The development of the science of storing agricultural products and the widespread introduction of mechanization of individual production processes have made it possible to put into practice new technological methods that reduce product losses and reduce storage costs.
Unfortunately, in Crimea, production, as well as storage and processing of fruit and vegetable products is developing rather weakly, and it is necessary to look for ways to develop this industry. Note that the Autonomous Republic of Crimea, despite the unique climatic conditions, produces insufficient fruit and vegetable products even to meet the internal needs of the region. Most of vegetables consumed in the region during the tourist season are imported from the Kherson and Odessa regions.
On assignment, we were given two vegetable crops: carrots and tomatoes.
Carrots are a very healthy vegetable for the body. Useful and medicinal properties carrots are due to its rich composition. Carrots contain vitamins of group B, PP, C, E, K, carotene is present in it - a substance that is converted into vitamin A in the human body. Carrots contain 1.3% proteins, 7% carbohydrates. There are a lot of minerals in carrots necessary for the human body: potassium, iron, phosphorus, magnesium, cobalt, copper, iodine, zinc, chromium, nickel, fluorine, etc. Carrots contain essential oils that cause its peculiar smell.
Carrots contain beta-carotene, which improves lung function. Beta-carotene is a precursor of vitamin A. Once in the human body, carotene is converted into vitamin A, which is most useful for young women. Also, the healing properties of carrots are associated with strengthening the retina. For people suffering from myopia, conjunctivitis, blepharitis, night blindness and rapid fatigue, the use of this product in food is highly desirable.
Tomatoes, in addition to excellent and irreplaceable taste, visual appeal, have many useful and healing properties. They have a rich content potential of essential substances, minerals and vitamins for the body.
The tomato contains sugars - mainly fructose and glucose, mineral salts such as iodine, potassium, phosphorus, boron, magnesium, sodium, manganese, calcium, iron, copper, zinc; contain organic acids (citric, malic, tartaric and a small amount of oxalic) They are also rich in a whole range of vitamins, namely vitamins A, B, B2, B6, C, E, K, PP and beta-carotene. Also in the composition of a tomato (tomato) is a powerful antioxidant - lycopene. Lycopene is a unique natural remedy for many diseases. Lycopene has very strong therapeutic properties. Processed tomatoes contain even more lycopene than raw tomatoes. And it is better absorbed in the presence of fat.
So, from all of the above, we can conclude that tomatoes and carrots are very useful for the human body and they must be consumed regularly in fresh and processed form even in the off-season, and for this these vegetables must be stored and processed into products of the canning industry without losing their useful qualities.
1 Literature review
Processing vegetables and fruits in places of production is the most important way to preserve food resources. Trisvyatsky L. A. (1991) in his book "Storage and technology of agricultural products" speaks about the important role of processing in increasing the economic efficiency of production activities of farms as a result of a more complete and rational sale of valuable products. He clearly indicates the methods of processing vegetables and divides them into the following groups: biochemical - fermentation, pickling, soaking, wine production; chemical - preservation with antiseptic substances (sulfurous acid) and pickling; physical - thermal sterilization, drying, freezing; mechanical - production of starch from potatoes, etc.
Orlov notes that the processed products must meet the quality requirements of state regulation and sanitary standards. When processing any types of raw materials, all the rules of the technological process must be followed and proper technochemical and microbiological control is ensured.
The quality of products made from vegetable raw materials depends on many conditions. According to E.P. Shirokov (1989), these are: quality and varietal characteristics of raw materials, adherence to technological operations for preparing raw materials for processing, recipes, type of container in which the product is placed, its condition and quality of preparation.
IL Volkind (1989) argues that in addition to the above factors, varietal characteristics of crops are of great importance. Only certain varieties are suitable for the production of high quality products.
In the magazine "Storage and processing of agricultural. raw materials ”, an article was written that today the best storage results are achieved using a controlled atmosphere (CA) system and a low oxygen content (ULO) atmosphere. The modern CA / ULO system makes it possible to achieve the desired gas concentrations, which will allow very long shelf life to be achieved without loss of fruit quality.
In the fourth issue of the magazine "Agronom" for 2007 it was said that in order to assess the storage capacity of perishable products and products with a long shelf life, it is necessary to study the dynamics of spoilage processes.
In the article "Preserving the harvest" it was indicated that it is recommended to harvest carrots in late September - early October. Root crops harvested early (August - early September) wither and rot quickly. To keep the roots well, they should be dusted with chalk or sprinkled with dry sand before planting. In the sand, carrots will retain their freshness in winter. It was also noted there that the optimal storage temperature for carrots is 0 0 С, relative humidity air - 90-95%.
On the site "Agriculture, horticulture and horticulture" there is an article "Cleaning and storage of tomatoes", which says that the removed red fruits of a tomato can be stored for 40-50 days, at a temperature of +6 ... +10 ° С and air humidity not less than 80%. The best option for gardeners is to remove the formed tomato fruits from the brown bushes (i.e., starting to blush) and lay them for ripening and storage, this will also accelerate the ripening of green tomato fruits.
In the book "Storage and processing of fruits and vegetables" one of the authors noted: "It is possible to significantly extend the shelf life of tomatoes with the use of ripening. The fruits, after they have formed and reach milk maturity, can ripen not on the bush, but during storage. Conditions favorable for this are elevated temperature and the presence of oxygen. "
On the website "Vegetable Portal" it was noted that it is better to store carrots at temperatures from 0 to + 1 ° С and relative humidity of 98%, while the shelf life will be 4-6 months. At a temperature of +2 ... + 5 ° C, the shelf life will be significantly lower (2-3 months).
In the article "Diseases of carrots during storage" from the newspaper "SADOVOD" were identified its main diseases: phomosis, white and black rot and measures to combat them.
“Selection of varieties, observance of crop rotation, the use of agricultural techniques recommended for a given crop play an important role in the preservation of vegetables. Weather conditions also affect both the formation of carrots and beets, cabbage heads, onion and garlic bulbs, and the spread and development of their diseases. (Agrovesti, 2008, No. 12)
2 Description of natural and climatic conditions and characteristics of varieties of crops grown
The climate of the Simferopol region is moderate-continental, characterized by unstable moisture. It is typical for the foothill zone of the Crimean Peninsula.
Average annual temperature + 9.7C, average temperature January -0.7C; June + 21.1C. The duration of the frost-free period is 200-210 days; the sum of effective temperatures is 3100-3200 C. The average long-term precipitation in the Simferopol area is 599 mm, with fluctuations in some years from 250 to 600 mm. The optimum air humidity is on average 75-80% in spring, in summer it sometimes drops to 20-30% and even lower.
Winters are usually quite mild, sometimes moderately cold. The lowest temperatures are observed in January, less often in February. However, frosty weather in most cases is not long and is often replaced by long thaws. The amount of precipitation for the winter is 170 mm. Much of the precipitation is rainfall; the snow cover, if formed, is thin (10-15 cm) and unstable. Ice crusts are not uncommon. Spring is characterized by a slow rise in temperatures and frequent cold snaps at the beginning. Summers are usually warm, hot in July-August with daily temperatures of 24-40C.
The amount of precipitation over the summer is 165 mm, but most of it falls in the form of showers and without time to seep flows down into the relief. Most of the showers occur in June-July. Sometimes in June it does not rain at all, dry winds often fly in, as a result, the plants burn, which subsequently leads to a decrease in yield.
Table 1. Average long-term air temperature, 0 С.
| Average daily air temperature, 0 С |
The sum of active temperatures above 5 0 С |
Amount of precipitation, mm |
||
| September |
||||
Requirements of regulatory documents for the quality of tomatoes
Currently in Ukraine, DSTU 3246-95 "Tomati svіzhі. Technіchnі umovi" is valid for fresh tomatoes.
Fresh tomatoes, depending on the purpose, are subdivided into: tomatoes for fresh consumption, tomatoes for whole-fruit canning and canned food for baby food and tomatoes for pickling.
Tomatoes should be fresh, whole, clean, healthy, unripe, firm, shape and color typical of a botanical variety, with or without a peduncle, without mechanical damage and sunburn. Light pressure from the container is allowed at destinations on tomato fruits.
Maturity degree: for shipment to the state fund - dairy, brown, pink; for local supply and upon acceptance - red, yellow (for yellow-fruited varieties) orange (for orange-fruited varieties), pink, brown.
The size of the fruits along the largest transverse diameter must be at least: from open or protected ground for tomatoes of all varieties - 3.0 cm; for tomatoes of small-fruited varieties and varieties with an elongated fruit shape, as well as for fruits of a milky degree of ripeness when shipped - 5.0 cm.
The presence of tomato fruits with unhealed cracks, green, crumpled, rotten, damaged by pests, affected by diseases, lethargic, overripe, frostbitten is not allowed.
Packaging
Fresh tomatoes prepared for packaging should not be wet.
Fresh tomatoes are packed in boxes in accordance with GOST 17817, 20463 in dense rows flush with the edges of the container.
When transporting fresh tomatoes within the region, it is allowed, upon agreement with the consumer, to pack fresh tomatoes into boxes in bulk.
Fresh tomatoes are packaged with a net weight of up to 1.5 kg in bags, mesh or polymer bags from a film approved for use by the Ministry of Health of Ukraine. Fresh tomatoes, packed in mesh or polymer bags, are packed in boxes in accordance with regulatory documents approved in the prescribed manner. Containers for packaging fresh tomatoes must be intact, strong, dry, clean, without any foreign smell.
Transport marking - according to GOST 14192.
Each packaging unit or package indicates:
Product name and botanical variety;
Supplier name;
Batch number;
Date of cleaning, packing, shipment;
Brigade or packer number;
Designation of this standard.
Transportation and storage of tomato fruits
Fresh tomatoes are transported by all types of transport in accordance with the rules for the carriage of perishable goods in force for this type of transport.
Fresh tomatoes of a milky degree of maturity, fully formed, are allowed for transportation without refrigeration in the summer only for long distances (with interregional transportation).
Fresh tomatoes of a red degree of maturity are allowed for transportation by refrigerated trucks and vehicles for local supply.
When transporting fresh tomatoes in refrigerated wagons, the stacking height of boxes must be at least 1.6 m and no more than 2.4 m.
It is allowed to transport tomatoes in transport packages in accordance with GOST 24597 and GOST 26663. Fasteners and methods of packaging in accordance with GOST 21650. The main dimensions of the packages are in accordance with GOST 24597.
Fresh tomatoes are stored in closed, clean ventilated areas. The shelf life of red (yellow, orange), pink tomatoes at a temperature of 0-20C is no more than 1-1.5 months; brown degree of maturity at a temperature of 4-6 0 C, milk degree of maturity at a temperature of 8-100 C, green degree of maturity at a temperature of 12-14 0 C - no more than 1 month. Storage relative humidity should be 85-90%.
Requirements of regulatory documents for the quality of carrots
The following standards apply to canteen carrots: DSTU 286-91 “Carrots stolova moloda svizha. Technic umovi "and GOST 1721-85" Fresh table carrots, harvested and supplied. Technical conditions ”.
In accordance with GOST 1721-85, the quality of carrots must meet the requirements and standards specified below.
Root crops must be fresh, whole, healthy, clean, not wilted, uncracked, free from damage by agricultural pests, without excessive external moisture, shape and color typical of a botanical variety, with or without petioles remaining no more than 2 cm long, but without damage to the shoulders of the root crop ... Root crops with deviations in shape are allowed, but not ugly. Root crops with healed (covered with epidermis) shallow (2-3 mm) natural cracks in the cortical part are allowed; root crops with minor outgrowths formed as a result of the development of lateral roots; root crops with broken axial roots.
The smell and taste of the root crops should be characteristic of this botanical variety, without any foreign smell and taste.
The size of the root crops at the largest transverse diameter should be within 3-7 cm.
Transportation and storage of carrots sold in the trade network
Carrots are packed in boxes in accordance with GOST 13359-84, GOST 17812-72, box pallets in accordance with GOST 21133-75, fabric bags in accordance with GOST 18225-72, GOST 19317-73. Carrots are laid tightly, flush with the edges of the container.
It is allowed, upon agreement with the consumer, for transportation without refrigeration by road transport. Carrots are packed in mesh or plastic bags.
Mesh or plastic bags should not damage root crops.
Carrots are transported by all types of transport in covered vehicles (covered wagons, refrigerated wagons, vans, etc.) in accordance with the rules for the carriage of perishable goods in force for this type of transport.
It is allowed to transport carrots in open motor vehicles with protection of products from atmospheric precipitation and temperatures below 0 ° C.
The storage of carrots intended for spring-summer sale is carried out in rooms with artificial cooling at an air temperature of 0 to 1 ° C and a relative humidity of 90-95%.
Varietal composition.
Description of the varieties of carrots.
An early ripe, high-yielding variety. Bunch ripeness occurs on 47-49 days, technical on 85-100 days after emergence. The root crop is conical in shape, blunt-conical, 10-12 cm long, 5-7 cm in diameter, sweet, juicy. The core is orange. The surface of the root crop is smooth orange. The variety does not accumulate excess nitrates. It is appreciated for its high taste. The variety is the national standard of Ukraine. It lasts a long time.
Nantes 4
Mid-season (78-108 days from germination to technical ripeness) variety. Sowing seeds into the ground is carried out in late April - early May to a depth of 1 cm, the distance between rows is 15 cm. The grown seedlings are thinned out, leaving 5-7 cm between the plants. The leaf rosette is semi-erect. The color of the root crop is orange, sometimes by the end of the growing season with green or purple pigmentation of the head, the pulp and core are orange, sometimes light orange. The root crop is cylindrical, blunt-pointed, 16 cm long, 4-5 cm in diameter, weighing 90-160 g. The core is round and angularly round. The surface is smooth. The root crop is slightly raised above the soil surface. The variety is characterized by resistance to flowering, high keeping quality. Recommended for fresh consumption, canning, freezing and winter storage. Productivity 2.5-6.6 kg / m2.
Red giant
Late ripening (140-160 days from germination to technical ripeness) variety. The root crop is reddish-orange, elongated-cone-shaped, with a blunt tip, 22-24 cm long, 4.5-6.0 cm in diameter, weighing 80-140 g. Medium-sized core. The taste of the roots is good. The variety is characterized by high productivity, good keeping quality. Productivity 2.1-3.7 kg / m2. Recommended for direct consumption, preparation of high-vitamin juices, freezing, all types of culinary processing, long-term storage. Sowing seeds into the ground is carried out at the end of April - beginning of May to a depth of 1 cm, the distance between rows is 15 cm.Grown seedlings are thinned out, leaving 5-7 cm between plants.
Description of varieties of tomato.
Early maturing variety. The plant is undersized, 35 - 60 cm high. Fruits are flatly rounded, orange-red, smooth and shiny. The variety is characterized by stable yield, transportability, relative resistance to late blight. Recommended for growing in open soil. Used fresh, for making juice and tomato paste.
Volgogradskiy 5/95
Mid-season, tasty, high-quality variety for universal use. The plant is a standard plant, undersized, 70-100 cm high, compact. The fruit is flat-rounded, red, smooth, slightly ribbed, of medium size, weighing 90-150 g. Fruits are large - 100-120 g. The average yield ranges from 300 to 650 c / ha. The period from germination to the beginning of ripening is 116-126 days. The variety is high-quality, transportable, with excellent taste... It is used fresh, for canning, processing and storage. ... Zoned in Dnepropetrovsk, Donetsk, Zaporozhye, Kirovograd, Crimean and Odessa regions.
3 Production and use of crop products
Table 2. Production of vegetables and fruits
| Culture |
Shaft. Collection, t |
Directions of implementation |
|||||
| processing |
storage |
||||||
| Early (Alyonka) |
|||||||
| Medium (Nantes 4) |
|||||||
| Late (Red Giant) |
|||||||
| Early ripe (Early 83) |
|||||||
The vegetables will be used both for sale and for processing and storage.
The products of the early carrot variety will be fully sold, since they will be in demand on the market, the middle one will be sold and sent for processing, the late variety will be partially sold and sent for processing, while most of it will be stored. Tomatoes early term ripening will be almost completely sold, with the exception of non-marketable products, medium-ripening tomatoes will be partially sold in the same way, the main part will go to processing for tomato products. Tomatoes will not be stored for storage, since they are not stored for a long time. (see table 3)
4 Organization of product cleaning
Cleaning and storage of carrots.
Most often, carrots are harvested by hand. Tufted carrots are removed from the foliage and tied into bunches. Late ripening carrots are harvested in a semi-mechanized way - they are undermined with a staple, and then harvested by hand. There is also a mechanized method of harvesting, for this they use machines that dig in root crops and simultaneously pull them by the tops. These machines only work well when the foliage is healthy. Carrot root crops are stored in vegetable stores and cellars in bulk, in stacks, pyramids, boxes and plastic bags, as well as in pits and trenches. At the same time, the temperature is maintained within 1-2 ° C and the relative humidity is 90-95%. It is advisable to arrange root crops in stacks or pyramids with their heads outward. It is recommended to sprinkle each row with wet river sand (when squeezed in the hand, moisture should not be released from the sand, and if unclenched, it should not crumble) with a layer of 1-2 cm.The height of the stack (pyramid) is 80-100 cm (15-20 rows) ...
If carrots are stored in a vegetable store, they often get wet on top and rot. Therefore, vegetable stores need to be systematically ventilated or root crops should be covered with burlap, mats. Roots wither quickly at low relative humidity. To prevent this, a vessel with water is placed in the vegetable store and the passages are poured from time to time to increase the relative humidity of the air. To store carrots in boxes, wet sand (2-3 cm) is poured on the bottom, roots are placed on it in several layers and sprinkled with sand. Carrots are well stored in plastic bags weighing 20-25 kg. The bags are not tied so that carbon dioxide does not accumulate in them and the relative humidity of the air does not increase.
You can store carrots in narrow (up to 1.5 m) low piles, but this storage method depends on weather conditions. The most reliable storage method is cold rooms with a stable air temperature and relatively high humidity. At a temperature of 0-1 ° C, carrots are stored for 4-6 months, at a temperature of 2-5 ° C - 2-3 months.
Harvesting tomatoes.
The ripening and harvesting time of tomatoes (tomatoes) is July-August. Fruits from tomato (tomato) plants are harvested as they ripen. It is very important not to miss the deadlines for final cleaning. The fruits must be removed from the bushes while the air temperature at night is above 7-8 ° C. At low temperatures, the disease of fruits increases sharply, especially late blight, which causes spoilage during storage.
Harvesting is done by hand. The fruits are carefully picked and placed in baskets, and then, after sorting, they are packed into boxes. More than 30% of the total working time required for tomato cultivation is spent on harvesting. Tomatoes are harvested selectively, but at least once every 4-5 days. There are four degrees of ripeness of tomato fruits: green - the fruits are fully formed, but have a green color; blaze - the fruits are whitish-green or slightly pink in color; pink, or brown, and red.
First of all, ugly fruits are removed on the first hand, immediately after they appear. They will not be complete and will delay the filling of others. The fruits are harvested at different ripeness depending on weather conditions and methods of consumption.
For long-term storage, select green fruits with barely noticeable signs of blanche ripeness. Tomatoes used directly for food are best picked when ripe, that is, red, pink or yellow, depending on the varietal color. If the fruits lie for some time, it is better to pick them at the stage of blanche ripeness (yellowish-brown color). This harvest is preferable because it creates favorable conditions for the growth and maturation of the remaining plants.
Tomatoes grown under excessive irrigation or harvested after heavy rains are not suitable for long-term storage. In areas where tomatoes are grown for long-term storage in refrigerators, watering must be stopped 3 weeks before harvesting. After heavy rains, picking tomatoes should be postponed for 5-7 days.
For long-term storage, tomatoes are harvested only in dry weather, when the dew is completely dry on the fruits. If the stalk is difficult to separate from the fruit, then the tomatoes are harvested with the stalk. At the same time, the fruits are sized into large and medium sized ones. Fruits of similar size and maturity are placed in trays in one or two layers. In the latter case, the bottom row is placed with the stalk to the bottom, and the upper stalk to the top. To make the skin of the fruit less damaged, the bottom and walls of the boxes are lined with paper.
The harvested tomatoes are sorted depending on their condition and purpose - for fresh use, ripening, canning, boiling tomato puree, making juice, salting.
Calculation of the need for containers.
The calculation of the need for containers is determined by the formula:
Where X is the need for a container;
a - the amount of goods being packaged;
b - the need for boxes, containers for 1 ton of products;
c - container turnover.
First, we determine the need for boxes, containers for 1 ton of products.
For 1 ton of carrots you need - 1000 kg / 520 kg \u003d 1.92 containers.
For 1 ton of tomatoes - 1000 kg / 17 kg \u003d 58.8 boxes.
Then we determine the total demand for containers.
Carrots for sale: For processing:
Ran. X \u003d 216 * 1.9 / 10 \u003d 41.04 Ran. X \u003d 24 * 1.92 / 10 \u003d 4.6
Wed X \u003d 432 * 1.9 / 10 \u003d 82.08 Cf. X \u003d 48 * 1.92 / 10 \u003d 9.2
Pos. X \u003d 292 * 1.9 / 10 \u003d 55.48 Pos. X \u003d 96 * 1.92 / 10 \u003d 18.3
For storage:
Pos. X \u003d 672 * 1.92 / 1 \u003d 1290
Tomatoes for sale: For processing:
Rannes. X \u003d 1008 * 58.8 / 15 \u003d 3951 Early sp. X \u003d 112 * 58.8 / 15 \u003d 439
Middle SP. X \u003d 528 * 58.8 / 15 \u003d 2070 Average X \u003d 1232 * 58.8 / 15 \u003d 4829
Calculation of the need for labor.
The calculation of the need for labor is determined by the formula:
Where P is the need for labor, people;
B is the gross yield, t;
D is the number of days for harvesting the variety;
H is the production rate per shift by one collector, i.e.
Carrot Tomatoes
Ran. P \u003d 240 / 150.4 \u003d 40 Early sp. P \u003d 1120/15 \u003d 249
Wed P \u003d 480 / 200.4 \u003d 60 Average P \u003d 1760/15 \u003d 196
Pos. P \u003d 960 / 250.4 \u003d 96
Calculation of the duration of one flight.
The calculation of the need for one flight is determined by the formula:
2
Where T is the time of one flight, min; L - track length one way, km;
V - Average speed of movement, km / h;
t 1, t 2 - time for loading products in the field and unloading at the destination, min.
Carrot Tomatoes
T \u003d 234/30 + 20 + 15 \u003d 182 T \u003d 235/30 + 20 + 20 \u003d 193
We determine the number of flights per shift.
Where P is the number of flights; B is the duration of the work shift, min.
T - duration of one flight, min.
B \u003d 8h \u003d 480min
Carrot Tomatoes
P \u003d \u003d 2.6 flights P \u003d flights
We determine the carrying capacity of the vehicle.
Where Q is the carrying capacity of the vehicle, t; m - container capacity, kg; n is the number of containers.
In order to determine the number of containers, we need the dimensions of the vehicle and containers. In the task for carrots, a platform PT-3.5 is given with dimensions: length - 7980mm; width - 1935mm; height - 795 mm.
Containers for carrots - containers. Dimensions: length 1240mm, width 835mm, height 920mm. The containers will be in 1 row.
7980 mm
Fig. 2: Plan of the vehicle body
Q \u003d 52012 \u003d 6240 (kg)
Q \u003d 17 \u003d 3570 (kg)
Knowing the carrying capacity of the vehicle and the number of flights per shift, we determine the mass of products that one vehicle can transfer per shift.
Where M is the mass of products that can be transported by one vehicle per shift (t).
Carrot Tomatoes
M \u003d 6.22.6 \u003d 16.12 M \u003d 3.62.5 \u003d 9
Dividing the mass of products to be harvested and transported per shift by the shift capacity of one transport unit, we obtain the need for vehicles per shift:
Where R is the demand for transport units per shift, pcs. N is the mass of products to be harvested and transported per shift; M - removable carrying capacity of one transport unit.
Carrot Tomatoes
Ran. R \u003d 16 / 16.12 \u003d 1 Early sp. R \u003d 74.7 / 9 \u003d 8
Wed R \u003d 24 / 16.12 \u003d 2 Average R \u003d 117.3 / 9 \u003d 13
Pos. R \u003d 64 / 16.12 \u003d 4
Table 4. Harvesting dates
| Culture, variety |
Cleaning date |
Maturity stage |
Purpose of products,% |
|||
| the ending |
processing |
storage |
||||
| Early (Alenka) |
Consumer maturity |
|||||
| Medium (Nantes 4) |
september |
|||||
| Late (Red Giant) |
september |
|||||
| Early ripe (Early 83) |
Consumer and milk ripeness |
|||||
| Mid-season (Volgograd 5/95) |
||||||
Tomatoes of all varieties will be harvested for 15 days, carrots: early - 15, medium - 20, late - 25 days.
5 Product storage
A vegetable store is a building or other structure for fresh storage of root vegetables, cabbage and onions. Vegetable storage facilities are subdivided into temporary and permanent. Temporary vegetable storage includes piles and trenches; they are satisfied when there are no permanent storage facilities on the farm or their capacity is insufficient. Roots, cabbage and some other vegetables are stored in piles and trenches. Permanent vegetable storehouses are one-story, usually rectangular buildings. Vegetable storage is subdivided into cabbage storage, onion storage and root storage (for beets, rutabagas, carrots, etc.). In relation to the floor level to the planning mark of the ground, the vegetable storehouse is divided into buried and ground ones. In buried vegetable storage, the thermal insulation of the walls is more reliable and the storage mode is more stable, but they can be arranged only where groundwater is located no closer than 2.5-3 m from the earth's surface. Above-ground vegetable storage is being built in the southern regions, where thermal insulation is required less, and also where groundwater comes close to the surface of the earth.
The capacity of the vegetable storage for root crops and cabbage is from 250 to 3000 tons, for onions from 50 to 1000 tons. Cabbage is stored in bulk without bins or in containers, and the rest of the vegetables in bins or in containers (in boxes of 20-25 kg or in containers of 250 -400 kg). On collective and state farms, a storage facility is built with a passageway 3.5-6 m wide in the center. On both sides of it there are bins and auxiliary rooms (for electrical equipment, fans, refrigerating machines). In the vegetable store, vestibules and rooms for sorting vegetables are arranged. Width 12-36 m, length 24-72 m, height 3.6 or 4.2 m. The height of the embankment of root crops (excluding carrots) is up to 4 m, and carrots, cabbage and onions up to 3 m. Containers and boxes are stacked ...
External walls are built of bricks, stone, concrete blocks, insulated reinforced concrete or metal panels. In buried vegetable stores, the walls are heaped with earth and tufted, along the walls to protect them from moisture they arrange a clay “castle” and an asphalt or concrete blind area. Internal load-bearing structures (columns, beams, trusses, roof slabs) are prefabricated reinforced concrete or metal. The grid of columns is from 6 x 6 to 6 x 24 m. The roof is more often an attic (covering) with a vapor barrier, insulation and a roll roof. The floors are made of asphalt concrete, concrete, wood or earthen. The bins are usually wooden, sometimes reinforced concrete or brick. The inside of the vegetable store is whitewashed with lime, the metal parts are galvanized and painted with oil paint.
Cabbage and root vegetables are stored at a temperature of 1 to -1 ° C, supported by active ventilation. The air is fed through the underfloor ducts from the bottom upwards. humid air from the vegetable storehouse they arrange mines in the cover. General exchange forced ventilation is arranged in a warehouse with storage of products in containers. In the southern regions, ventilation air is cooled with special coolers.
Loading and unloading vegetables in a modern vegetable store is fully mechanized. They use both general-purpose mechanisms (belt and blade conveyors, elevators, loaders, etc.), and special machines (pick-ups, bulkheads, etc.).
Fridge.
The most common way to store fruits and vegetables is refrigeration. The duration of storage is determined by a number of factors, ranging from the influence of soil and climatic conditions of cultivation of crops, varietal characteristics, rational use of fertilizers, agricultural technology, irrigation, a system of protection against pests, diseases and weeds, terms and methods of harvesting, commercial processing and, of course, methods and storage conditions. Tomatoes intended for long-term storage must be healthy and free from mechanical damage. Storing fruits and vegetables in the refrigerator has a number of advantages, mainly due to the possibility of quickly cooling products in the refrigerator. The storage room can have autonomous or general (centralized) cooling.
To maintain a uniform temperature throughout the chamber, cooling elements - air-cooling batteries together with fans for mixing air - are placed on the walls of the chamber. Each chamber must have a thermometer and humidity measuring devices, the reading of which must be checked every 1-2 days.
Although building a refrigerator is a rather expensive "pleasure" and expensive to maintain, costs return very quickly. Prices for Tomatoes after 3 months of storage increase 2-3 times in comparison with prices after harvest. In order to avoid the death of the harvested crop, you must always adhere to technology. The previous cooling of products is the most important technological operation to ensure further high-quality storage.
Pre-cooling is carried out as follows:
1 to 3 hours after collection; grapes and strawberries;
Less than 24 hours: ideal for non-perishable foods - apples, some stone fruits;
Cooling slowly or without previous cooling: ideal for foods such as citrus fruits, bananas, but also potatoes, onions, garlic.
For the most successful storage of harvested products, a so-called "cold chain" should be implemented - an infrastructure of refrigeration facilities that acts as a whole from the field to the consumer.
Its initial links are the room for the previous cooling in the vicinity of the production (field, garden). It is also necessary to create small and medium refrigerated storage facilities in conveniently located places (production areas, distribution points, markets). Naturally, it is necessary to provide special transport units (refrigerated), especially for the export of products. For the correct operation of a cold storage, the main thing is temperature control. It involves constant monitoring of the temperature in the storage room.
This requires:
Different places of installation of measuring devices in the chamber;
Temperature measurement of inlet and outlet air streams from heat exchange evaporative batteries (<2°С разницы);
Temperature of fruits that are at the maximum distance from the evaporator batteries;
Sound warning systems against uncontrolled temperature drop in storage rooms;
Permanent registration and accounting of temperature in storage rooms.
Fulfillment of these rules lengthens the shelf life of fruits and vegetables and provides added value to the stored products.
Equally important is the amount of air flow, which:
Carries out constant removal of heat from the surface of products;
Provides uniform low temperature;
Eliminates the formation of heat spots in the chamber;
Eliminates the production and accumulation of gases in the storage chamber.
Repair and disinfection of storage facilities .
After the storage is emptied of potatoes, vegetables and fruits, it is cleaned of garbage and product residues. All wooden removable parts of equipment - racks, containers, as well as floors are cleaned with scrapers and thoroughly washed with a disinfectant solution using brushes, brooms or a washcloth (disinfection solution is prepared from 1 part of 40% formalin and 40 parts of water). The earthen floor is also cleaned. All dismountable parts of storage equipment, as well as containers, are dried in the sun. Garbage, the remains of vegetables, fruits and potatoes are taken to the designated places, where they are watered with a 4% solution of bleach and buried in a deep pit.
The storage facilities are ventilated and dried, after which they are repaired. During the repair, measures are taken to combat rodents: cracks in the floor, ceiling, walls are sealed with cement, tin or brick, ventilation ducts are closed with metal nets.
Shortly before laying the products for storage, the storages are disinfected together with the inventory and containers by fumigating with sulfur dioxide or spraying with a formalin solution. Before fumigation or spraying, hatches, windows, doors of storages and basements are tightly closed, and the cracks are covered with clay.
Sulfur for gas production is burned on iron sheets-baking sheets. A layer of sand 18-20 cm thick is poured under the baking sheets. A roller is made along the edges of the area covered with sand to prevent the spread of molten sulfur. Sulfur is placed on baking sheets in small lumps with a diameter of 1-2 cm. Then the sulfur is poured over with denatured alcohol at the rate of 40-50 cm3 per 6-8 kg of sulfur and ignited.
The temperature in the room during disinfection with sulfur dioxide should be at least 15-16 °, since fumigation at a lower temperature does not give proper results. After making sure that the sulfur burns well, they leave the room, carefully close the door behind them and cover the cracks in it with clay.
Disinfection of storages can also be carried out by spraying with formalin solution (dose of 40% formalin - 30 ml per 1 m3 of the room; solution consumption - 0.25 l per 1 m2 of area) or 4% clarified solution of bleach.
After repairs in storehouses and basements, protected earthen floors are covered with fresh sand with a layer of 8-10 cm, the passages are abundantly sprinkled with fluff lime or filled with a solution of freshly slaked lime.
Late ripening carrots will be stored in a vegetable store (uncooled store).
Fig. 3 Diagram of brine cooling of the refrigerator chamber
1- capacitor
2- evaporator
3 - control valve
4 - brine tank
5 - pump
Figure: 4 Storage for vegetables, rough plan
The storage for carrots measures 12 x 12 m.
672 tons of products are laid for storage, which is 1290 containers. The sizes of containers are 1240x835x920 mm. The distance from the side walls in length and width is about 70 cm, between the containers - 10 cm. In total, there will be 8 containers along the length and 12 in width. 96 containers will be placed in one row, and there will be 2 tiers in height (1.84 m in total in height). The storage has a total of 192 containers.
Consequently, 7 storages are required to stock all products.
 |
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Fig. 5 Storage layout
Diseases of carrots during storage.
Fomoz. A fungal disease that affects carrot plants during the growing season, and root crops during storage. At the end of summer, grayish-brown spots of an elongated shape appear on the petioles and veins of carrot leaves of the first year, the leaf tissue becomes fragile. From the leaves, the causative agent of the disease spreads into the roots, causing rotting of their upper part. On the cut, the affected root tissue is dark brown. The disease develops especially strongly during storage of affected root crops. Slightly depressed gray-brown spots form on their surface. Under the spots, voids appear, covered inside with a whitish mycelium of the pathogen. In the middle of winter, pycnidia (fruit bodies) of the fungus appear in the voids in the form of a few small convex black dots. After diseased root crops are planted, seed bushes either do not develop, or diseased plants grow from them, from which the infection spreads to other plants. On the stems of the testes, most often at the base and in the places of forks, dark stripes and lilac spots are formed, which secrete a sticky mass. The affected areas turn gray, dry out and become covered with large amounts of pycnidia, the spores of which cause further spread of the disease. The source of infection is the affected uterine roots, plant debris, on which pycnidia persist for up to two to three years, as well as seeds. The development of the disease is facilitated by the high temperature during storage of root crops, and high humidity in the field.
White rot. A fungal disease that affects cabbage, cucumber, parsley, lettuce and other crops along with carrots. Carrots affect root crops during winter storage. The disease causes wet rot and softening of the root crop without noticeable discoloration. The surface of the root crop is covered with a cotton-like mycelium, which spreads to neighboring root crops. The mycelium is compacted in places and first white, then blackening solid sclerotia of the fungus are formed on it. At the same time, shiny drops of water appear on the surface of the mycelium. Especially strongly white rot affects untimely harvested, overcooled and withered roots. Sclerotia remain viable during sharp temperature fluctuations and after passing (along with food) through the food tract of animals, therefore they often enter the site along with manure. In spring, sclerotia germinate and infect plants. The source of infection is the soil, in which the mycelium and sclerotia are preserved, and plant debris.
The spread of the disease is facilitated by the cultivation of carrots in humid conditions and the violation of storage conditions for root crops.
Black rot is also a dangerous fungal disease. In adult carrot plants, single leaves are affected, which turn yellow, curl and die off. And dry, dark, slightly depressed spots are formed on root crops during storage. With high humidity, a dark coating appears on them. In the section, the affected tissue is black.
The varieties Konservnaya, Nanteskaya 4, Supernant, Chantenay 2461 and others have increased resistance to the disease. Prevention measures for the disease are exactly the same as for phomosis.
Black rot, or alternaria. Basically, the disease develops during storage. Dry dark depressed spots appear in different places of the root crop. With high humidity, a gray-green fungus bloom forms on them. On the cut, the diseased tissue of a coal-black color.
Thus, in order to obtain the required result, the generally accepted rules of cleaning and storage should be strictly followed. During harvesting and laying of products, it is necessary to protect it from mechanical damage: places of scratches, debris - a gate for the penetration of pathogens. It is necessary to collect root crops in a timely manner, before frost, preferably in dry weather; having dug up and cleared from the ground, you should immediately cut off the leaves and select only healthy fruits without mechanical damage. It is necessary to store root crops at a temperature of 0 ... 2 ° C and a relative humidity of 90-95%. At a temperature that deviates from the norm in the direction of an increase or decrease, root crops get sick.
Table 5. Demand for labor
Conclusion: for harvesting carrots we need: for early - 40, middle - 60 and for late - 96 workers; for harvesting tomatoes: early ripening - 249, mid-ripening - 196 workers per day.
Table 6. Demand for containers and transport
| Culture, variety |
Type of container according to GOST |
Container capacity, kg |
The need for containers, pcs |
transport |
|||
| To the slave. shift |
For storage |
Just for a year |
Type, brand |
Required per shift, units |
|||
| Platform PT-3.5 |
|||||||
| Early (Alenka) |
|||||||
| Medium (Nantes 4) |
|||||||
| Late (Red Giant) |
|||||||
| Early ripe (Early83) |
|||||||
| Mid-season (Volgograd 5/95) |
|||||||
From the table we see that for carrots for just a year we need 1364 containers, of which 1290 are for storing products and 1 transport unit for the export of early carrots, 2 for medium and 4 for late ones. For tomatoes for a year, we need 6,600 boxes for early ripening, 10,350 - for mid-ripening and 8 transport units for the export of early-ripening tomatoes, 13 - for mid-ripening.
6 Natural loss of product weight during storage
Table 7. Natural loss of product mass during storage
When storing late carrots of the Red Giant variety in an uncooled storage facility, a 5.7% loss of production is observed over the entire storage period (5 months), in terms of tons, this will amount to 37.45 tons for all storage months. At the end of the last month of storage, all products will be sold and sold.
7 Economic efficiency of product storage.
Table 9. Economic effect of storage of products - table carrots 672 tons.
So, based on the tabular data, the income from storage of 672 tons of carrots will be UAH 1,680,000.
8 Product processing.
Canned food is food that has been thermally, chemically or otherwise processed. Thanks to canning, food spoilage during storage is prevented and seasonality in their use is eliminated.
Today there are many methods of drying: solar-air, artificial (conductive) in different types of dryers, sublimation or molecular, infrared radiation, etc.
Preparation of raw materials for drying plays an important role in the production of high quality dried products. The preparation process includes several sequential technological operations: sorting, sizing, cleaning, washing, peeling, grinding, blanching.
Sorting. The main purpose of this operation is to select specimens that are unsuitable for drying - with mechanical or other damage, cracks, rotten, sluggish, frostbitten, damaged by pests, etc. Sorting is carried out manually on special tables or conveyors.
Drying carrots
RECEPTION AND UNLOADING OF RAW MATERIALS
SORTING
CALIBRATION
CLEANING WASTE
DOUBLE DRINKING WASHER
BLANCHING PAIRS
Calibration. As a result of this operation, the raw material should be divided into fractions of the same type depending on the size: large, medium, small, and non-standard specimens are selected separately. This makes it possible to further process each fraction (caliber) separately at the optimal mode for it. Different modes of processing of raw materials, depending on the caliber, can significantly reduce waste. Sizing the raw material by size also makes it easier to clean and blanch. It is better to peel vegetables of the same size, they are evenly blanched or boiled.
Cleaning. From the surface of root crops, before they get to processing, they remove adhered particles: earth, pebbles, pieces of peel, since they will significantly degrade the quality of the finished product.
The washing up. An important preparatory operation of carrots for drying is washing, with the help of which microorganisms and dirt are removed. The water must meet the requirements for drinking. This operation is performed several times.
Blanching of raw materials is carried out to prevent changes in taste and color; accelerating the drying process; increasing the microbiological purity of products that are intended for drying.
Blanching can be done with hot water or steam. In this process, it is necessary to accurately control its parameters and the degree of enzyme activation.
Cutting. In order for the evaporation processes from cut raw materials to take place evenly, pieces of the same size must be dried. In this case, evaporation will take place the faster, the smaller the thickness and surface of the pieces. The degree of crushing of raw materials is also influenced by the time required to restore dried vegetables during their culinary processing, the smaller the size of the pieces, the faster the dried product is cooked.
Natural tomato juice is made from fresh ripe fruits with or without salt. Its main value is the content of vitamin C and carotene (provitamin A). To preserve it in the finished product, juice is obtained not by pressing, in which carotene remains in the waste (pomace), but by passing the fruit through augers or other extractors, when a significant part of the pulp gets into the juice. Tomato juice must contain at least 4.5% dry matter. Recommended varieties of tomatoes for its production are Mayak, Krasnodarets, Brekodey, Marglob 104, Miracle of the market, Pervenets, Kolkhozny 34, Kuban, Collective 114, Volgogradsky, etc.
Tomato juice production
RECEPTION AND UNLOADING OF RAW MATERIALS
DOUBLE DRINKING WASHER
SORTING
CRUSHING FRUIT
HEATING
HOT WASH WASTE
SPILL IN TARU
The technology for preparing tomato juice is as follows. First, the tomatoes are washed in two sequentially installed machines - an elevator and a ventilator with the required change of drinking water (about 0.7 m 3 per 1 ton) under a pressure of 2-3 atm (196-294 kPa). After leaving the second washing machine, the tomatoes are poured onto the inspection belt conveyor (at a belt speed of 6-9 m / min), being located on it in one layer. You can also inspect them on a roller conveyor, where they turn over as they move, which allows you to inspect the fruits from all sides. This work requires careful execution. Good lighting should be installed above the inspection conveyor on evening and night shifts.
Tomatoes are crushed on seed crushers, from which the pulp, crushed without seeds, is pumped into a tubular or screw heater. Then the hot (up to 80 °) mass passes through sieves with holes of 0.5-0.7 mm on the extractor (Fig. 3), which allows you to regulate the juice output so that not the entire mass of pulp gets into the collection, but 60-70% the rest, more dense, containing skin and seeds, goes to waste. It is wiped on a conventional pulp and pulp without skin and seeds is obtained, which is transferred to a general line for the production of tomato puree or paste.
Figure: 6. Scheme of an extractor for obtaining tomato juice
Tomato juice obtained with this extractor is nutritious and has a good taste. When stored for a long time in jars or bottles, it can exfoliate - some pulp particles rise upward, others settle and a layer of transparent liquid forms in the middle. But the quality of the juice does not change, its uniformity in appearance is restored by usual agitation.
Ketchup production
For the production of ketchup, we need 30% tomato paste.
Description of the technological process for the production of tomato paste.
RECEPTION AND UNLOADING OF RAW MATERIALS
DOUBLE DRINKING WASHER
SORTING
OBTAINING PULP
STERILIZATION
BOILING WATER
HEATING
PASTEURIZATION
SPILL IN TARU
At the points of primary processing of tomatoes, crushed tomato mass (pulp) is obtained, which is delivered to the plant in tanks. The gap between the preparation of pulp - a semi-finished product and its processing at the plant should not exceed 2 hours.
To create stocks of pulp, it is heated to 75 ° C, wiped and finished (diameters of the holes in the sieves of the rubbing machines, respectively, 1.2 and 0.4 mm) and again heated to 93 ° C. Store the pulp chilled (23 ° C) for 10 hours.
Technological processes of washing, sorting according to the degree of maturity, quality and crushing are referred to the primary processing of tomatoes, which is carried out according to the scheme: unloading tomatoes from boxes, box pallets and other delivery vehicles in containers with water, connected by a system of hydraulic conveyors, in which flushing, softening and removal of soil mixtures. Water consumption is 4-5 l / kg of raw material.
Tomatoes from the hydraulic channel are fed into fan-type washing machines with an inclined elevator, the water consumption for washing should be at least 2 l / kg of raw materials, and the pressure in the showers is 200-300 kPa. Sorting of raw materials according to the degree of maturity and quality is carried out manually on a roller conveyor.
Sterilization of tomato mass takes place in a stream. Low acidity of machine-harvested tomatoes (pH4.0 - 4.7), strong soil pollution, plant impurities, an increased amount of damaged fruits (6 - 15%) create favorable conditions for the development of microorganisms. In this regard, the tomato mass is subjected to severe heat treatment according to the scheme: heating to 125 ° C with a holding time of 70 s and cooling to 85 ° C.
Since further technological processes for the production of tomato paste (boiling, heating, pasteurization) are carried out at a temperature that is not lethal in relation to spores of botulism pathogens, sterilization of the pulp in the flow is designed to destroy them. For sterilization, multi-pass tubular heat exchangers are used.
Concentrated tomato products are obtained by evaporation of moisture from the tomato mass. To boil tomato pulp to a mass fraction of dry substances of 12.15 and 20%, open-type evaporating vats are used, made of stainless steel or coated inside with acid-resistant and heat-resistant enamel. A heating coil chamber is installed inside the housing, where steam is supplied.
Tomato paste with a temperature of 90-95 ° C is loaded into the apparatus from above through the loading door, and the finished product is unloaded from below. Evaporation takes place with continuous addition of the mass and maintaining the product layer above the grinders with a height of about 100 mm. When the mass fraction of dry substances is 2-3% lower than the required one, the top-up is stopped and the cooking ends.
When the specified values \u200b\u200bof dry matter are reached, water is allowed into the coil surface to avoid the formation of carbon deposits, and at the same time, the ready-made puree is unloaded.
Tomato paste is boiled in vacuum evaporators. The absence of contact with air and the low boiling point under vacuum ensure the preservation of vitamins, dyes and other valuable components of the raw material.
Then tomato paste with a temperature of 46-70 0 С from vacuum evaporators enters the receiving tank, and from it into the heater, where, mixing with steam, it is heated to 125 0 С and at this temperature is kept for 240 s in the sterilizer. Then the product goes for preliminary cooling to 100 0 С in an atmospheric cooler, and then it is finally cooled in a vacuum cooler to 30 0 С. At the same time, the condensate removed during sterilization evaporates from the product.
The cooled product is fed through the pipeline to the prepared tanks, sealed and stored at a temperature not lower than 0 ° C. Semi-finished products from storage tanks under aseptic conditions are re-packed into sterile shipping containers and delivered to special enterprises for the production of finished products on their basis (in our case - ketchup).
The technological process for the production of ketchup provides for the creation of optimal conditions for obtaining a homogeneous and stable mass from all the components provided for in the recipe.
Description of the technological process for the production of ketchup.
PREPARATION OF COMPONENTS
PREPARATION OF A DRY MIXTURE
DISPERSION
MOVING TOMATO PASTE,
ACETIC ACID
DISPERSION
HEAT TREATMENT
SPILL IN TARU
SEALING
LABELING
PACKAGING
COOLING
Technological process using stabilization systems
1. Preparation of components.
2. Preparation of a dry mixture of stabilizer, salt, starch and sugar (mixing).
3. Adding dry mix to water with stirring (dispersion).
4. Adding tomato paste (mixing).
5. Adding acetic acid (adding spices, flavorings).
6. Dispersion of the mixture.
7. Heat treatment of the product (warming up to 90 ° C).
8. Hot filling (80 ° С).
9. Sealing with lids.
10. Sticking labels.
11. Packaging and refrigeration.
Preparation of components.
Ketchup production begins with the preparation and dispensing of prescription ingredients. Bulk components: sugar, flour, salt, stabilizer enter the shop in bags, stacked on pallets and dissolve as needed. Tomato paste goes for processing in hermetically sealed barrels and is stored in a refrigerator until processing. The amount of paste required to meet the daily requirement can be delivered to the workshop before starting work.
Dosing of dry components is carried out on a platform technological scale. Dosing of tomato paste is also carried out by weighing on a scale. The amount of water required according to the recipe is dosed using a flow meter.
Preparation of a dry mixture of stabilizer, salt, starch and sugar (mixing).
The stabilizer is mixed with other soluble dry elements so that the individual particles of the stabilizer are separated by the dry ingredients. Mixing is carried out in a dry container of small volume.
Adding dry mix to water.
Up to 50% of the prescribed amount of water is supplied to the long-term pasteurization bath for preparing a mixture of prescription components using a flow meter, the heating elements of the VAR are turned on, and when the temperature reaches 40-45 ° C, the prepared dry mixture is slowly added to the water with vigorous stirring with a mixer. The process of rehydration of the stabilizer particles begins.
Introducing tomato paste (mixing).
The amount of tomato paste necessary for the preparation of one portion of the product is laid out in the VAR and thoroughly mixed. At the same time, the remaining amount of water is fed into the VAR and the mixture is stirred until a homogeneous consistency is achieved. Stirring is carried out with an agitator and, additionally, by circulating the product through a rotary pulsation unit.
Adding acetic acid (spices, flavorings)
The acetic acid solution is prepared in advance in a separate container intended for food purposes. A 10% solution of acetic acid is obtained by diluting an 80% solution of acetic acid with water taken from the total amount of water specified in the formulation.
The required amount of a 10% solution is added to the VAR with stirring. Spices and flavorings are also added at this stage of the process.
Preparation of spices
An extract is prepared from cinnamon, cloves and other spices. The spices provided by the recipe are poured into 0.5 liters. water, brought to a boil and kept for 20-24 hours in a sealed vessel, then filtered through a cloth filter.
For the most complete preservation of aromatic substances, spices and flavorings can be added 5-10 minutes before the end of the heat treatment of the product.
Dispersion of a mixture of components
The prepared mixture of prescription components, in order to obtain a homogeneous consistency of the product and uniform distribution of all components of the mixture, is subjected to a single dispersion by passing through a rotary-pulsation unit (RPA-1.5-5). The product is pumped into the VAR (2) or VAR (3), in which the heat treatment of the product will take place. The dispersion process runs parallel to the pumping process.
After dispersion, a sample is taken from the batch of the finished product. The sample taken on a wooden spatula must be completely homogeneous, without lumps, visible delamination, flow evenly from the spatula and have a color, taste and smell characteristic of the product.
Heat treatment of the product
Heat treatment of the product is carried out by heating it in the N2 or N3 VAR. To increase the efficiency of heating, the product is constantly stirred. Heating is carried out until a temperature of 90 ° C is reached, after which cold water is fed into the "jacket" of the VAR and the product is cooled to 80 ° C with constant stirring.
Product filling
Ready ketchup at T \u003d 80 ° C is packaged directly from the bath in which the ketchup is prepared. Hot filling contributes to additional disinfection of containers and prevents premature structure formation in the product.
Filling is carried out in consumer containers immediately after production using dosing devices of various types by suction of the product.
Sealing with lids
Capping is performed using semi-automatic machines.
Sticking labels
Labeling is done using semi-automatic labeling machines.
Packaging and refrigeration
Finished products are packed in corrugated cardboard boxes GOST 13516-86, which are stacked on pallets and transported to the refrigerator. In the refrigerating chamber, the product is further cooled and stored until sale.
RECIPE FOR KETCHUP WITH THE USE OF STABILIZERS
1.Water 59.55
2.Tomato paste 15.0
3.Sugar 12.0
4.Vinegar 10% 8.0
5.PURITI M 2.5
7.HAMULSION 0.5
8.Glutamate 0.2
9.Ketchup flavoring 76628-72 0.2
10.Ketchup Flavor 76792-33 0.05
TOTAL: 100.0
RECIPE FOR KETCHUP BASED ON 30% TOMATO PASTE (per 100 kg of product, excluding losses)
1.Pasta tomato 30% 52.5
2.Sugar 15.2
4. Bay leaf 0.05
5.Red chilli pepper 0.58
6. Garlic 0.77
7.Acetic acid 80% 0.31
8.Sorbic acid 0.05
9.Water 28.24
findings
Tomatoes and carrots are very useful for the human body and they must be consumed regularly, fresh and processed, even in the off-season, and for this these vegetables must be preserved and processed into products of the canning industry without losing their useful qualities.
The vegetables given in this course project will be used both for sale and for processing and storage.
The products of the early carrot variety will be fully sold, since they will be in demand on the market, the middle one will be sold and sent for processing, the late variety will be partially sold and sent for processing, while most of it will be stored. Tomatoes of an early ripening period will be almost completely sold, with the exception of non-marketable products, tomatoes of an average ripening period will be partially sold in the same way, while the main part will go to processing for tomato products. Tomatoes will not be stored for storage, since they are not stored for a long time.
Harvesting and storage of carrots will be carried out in containers of the SP-5-0,60-1 brand, tomato harvesting - in boxes 24. Tomatoes of all varieties will be harvested for 15 days, carrots: early - 15, medium - 20, late - 25 days ...
For harvesting carrots we need: for early - 40, middle - 60 and for late - 96 workers; for harvesting tomatoes: early ripening - 249, mid-ripening - 196 workers per day.
For carrots, for just a year, we need 1364 containers, of which 1290 are for storing products and 1 transport unit for the export of early carrots, 2 for medium and 4 for late. For tomatoes for a year - 6600 boxes for early ripening, 10350 - for mid-ripening and 8 transport units for the export of early-ripening tomatoes, 13 - for mid-ripening.
To store a late variety of carrots, we need 7 uncooled storage facilities measuring 12 x 12 m. During storage, a 5.7% loss of production is observed over the entire storage period (5 months), in terms of tons this will amount to 37.45 tons for all months of storage. At the end of the last month of storage, all products will be sold and sold.
When calculating the economic efficiency of product storage, the income from storage of 672 tons of carrots will amount to UAH 1680000.
Since tomatoes are not stored for a long time, we send them for processing for juice and ketchup.
Literature
1. Agrometeorological reference book;
2. Website "Vegetable Portal" http://ovoport.ru/ovosh/tomat/gost.htm;
3. Newspaper "SADOVOD" No. 2, 2010;
4. Storage and processing of agricultural products. raw materials, 2007, No. 11;
5. Shirokov EP, Polegaev VI Storage and processing of fruits and vegetables. - M .: Agropromizdat, 1989.
6. Agronomist, 2007, No. 4, p.58-59;
7. Agrovesti, 2008, No. 12
8. Site "vegetables and fruits", article "DSTU 3246-95" Tomati svіzhі. Technіchnі umovi ""
http://www.lol.org.ua/rus/showart.php?id\u003d19399
9. Site "Library for gardening" Article "Concentrated tomato products" http://berrylib.ru/books/item/f00/s00/z0000017/st059.shtml
10. TECHNOLOGY OF PRODUCTION OF KETCHUP, TOMATO AND VEGETABLE SAUCE
http://www.packmash.narod.ru/ketchup4.html
11. Carrots. Useful and healing (medicinal) properties of carrots. Why are carrots useful?
http://www.inmoment.ru/beauty/health-body/useful-properties-products-m3.html
12. Tomatoes: useful and medicinal (medicinal) properties of tomato. What are the benefits of a tomato? Tomato treatment
http://www.inmoment.ru/beauty/health-body/useful-properties-products-p6.html
Today, such important branches of agriculture as vegetable growing and fruit growing have important places in the country's economy, because they provide the population with valuable foodstuffs, and the processing industry with raw materials.
Potatoes, vegetables, fruits play a huge role in human nutrition, and many vegetables and potatoes - in the feeding of animals.
A full-fledged human diet requires the indispensable and regular consumption of vegetables and fruits containing valuable nutrients that are easily assimilated by the body and essential vitamins, some of which contain protein substances. In addition to carbohydrates and proteins, vegetables and fruits contain various flavoring and aromatic substances that give the cooked food taste and aroma, and facilitate its assimilation. Fruits and vegetables are rich in minerals, in particular potassium salts, which reduce the ability of body tissues to retain water. Vegetables and fruits are relatively high in fiber and play a significant role in digestion. Therefore, it is important that they are on our table every day.
Providing the country's population with high-quality fruit and vegetable products year-round is the most important national economic task. Moreover, the consumption of these products is constantly increasing. However, in most parts of the country, fresh vegetables from open field are used only four to six months a year. The rest of the time they come fresh, partly from protected ground, but mainly from storage or after processing into various products.
The seasonality of agricultural production makes it necessary to solve at a high level the issues of storing the harvested products in order to use it for various needs over a long period.
In addition, the products of these industries are classified as perishable and it is not possible to provide them with the needs of the population in fresh form throughout the year. Uniform supply of fruit and vegetable products by seasons is possible only under conditions of a well-applied system of their long-term fresh storage, as well as during canning. Therefore, the organization of storage and processing of potatoes, vegetables and fruits is an important state task.
The safety of fruit and vegetable products depends on compliance with scientifically grounded storage regimes. You can get a good harvest of crop production and lose it in the process of improper storage. For this reason, up to 30% of fruits and vegetables are lost in Russia.
Production, storage and processing of fruits and vegetables are a single technological process.
The harvesting, storage and processing of fruit and vegetable products is carried out by fruit and vegetable bases, which supply it to the needs of the population of large cities, to processing plants of state subordination and collective and private property. In many regions, associations of producers and processors have also been created, in which all manufactured products are stored until they are sold fresh or until they are processed. They are created on the basis of existing agricultural enterprises, peasant (farmer) farms and inter-farm processing organizations. The efforts of all procurement and processing organizations are aimed at minimizing losses during the transportation, storage and processing of agricultural products.
Storage of crop production requires a good material and technical base. At present, farms are building storage facilities, enterprises and workshops for the processing of fruits and vegetables. Procurement organizations are building large bases for the storage and processing of potatoes, vegetables and fruits directly on the farms.
The most important task in the market economy is to improve the quality of agricultural products during storage and processing. In solving this problem, two aspects are of great importance: social and economic. The social aspect lies in the fact that from high-quality raw materials, it is possible to obtain by processing more nutritious food products in a wide range than from low-quality raw materials, i.e. quality saves quantity. The economic aspect is expressed in the fact that high quality products are sold at higher prices, and its producers receive additional profits and material incentives to further improve the quality.
The second, no less important, task is to combat the loss of agricultural products. Reducing product losses during storage allows you to increase the volume of processing and use without expanding production. The loss of products during storage is a consequence of their physical and physiological properties. Only knowledge of the nature of the products, the processes occurring in them, the use of the developed modes and methods of storage allows you to minimize losses. It should be noted that the quality of stored products largely determines their safety and the amount of losses. Only healthy products of high quality that meet the requirements of standards are subject to long-term storage. When storing sick and damaged products, it is damaged.
The third especially urgent task in modern conditions is to increase the economic efficiency of the storage and processing of agricultural products. This is due to the reduction of costs and funds per unit mass of the stored product with the best preservation of its quantity and quality, with an increase in profit margins and the level of profitability. The costs of storing and processing products are decreasing as a more perfect technical base is created, new technological methods are introduced, and the qualifications of specialists are improved.
It should be noted that these tasks are closely interrelated and must be solved simultaneously. An increase in the economic efficiency of the processing industry of the agro-industrial complex is possible only if the quality of crop products as raw materials for processing is improved and only if losses of products are reduced during storage and use.
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