Cercetari privind transformarile microbiologice la ambalarea sub vid si in atmosfera modificata a uno

                                   CUPRINS
|Studiul actual al cunoaşterii în domeniu pe plan naţional şi      |       |
|internaţional.....................................................|1      |
|..................................                                |       |
|                                                                  |       |
|Principii ale tratamentului de                                    |7      |
|pregătire.....................................                    |       |
|                                                                  |       |
|1. Cercetări privind comportarea pastei de tomate la ambalarea sub|       |
|vid...............................................................|9      |
|................................                                  |       |
|                                                                  |       |
|2. Cercetări privind comportarea sfeclei roşii proaspete şi       |       |
|parţial transformate la ambalarea sub                             |10     |
|vid....................................................           |       |
|                                                                  |       |
|3. Cercetări privind comportarea cartofilor proaspeţi şi procesaţi|       |
|la ambalarea sub                                                  |14     |
|vid...............................................................|       |
|..............                                                    |       |
|                                                                  |       |
|4. Toleranţa relativă a legumelor la O2 şi CO2                    |16     |
|..................................                                |       |
|                                                                  |       |
|5. Efecte benefice sau prejudiciile atmosferei                    |18     |
|modificate..................                                      |       |
|         5.1. Incidenţa tipului de organisme şi rolul             |18     |
|etilenei...................                                       |       |
|         5.2. Exemple de efecte benefice a atmosferei             |20     |
|modificate........                                                |       |
|         5.3. Efectele atmosferei modificate asupra psihologiei   |       |
|stării                                                            |23     |
|sanitare..........................................................|       |
|....................                                              |       |
|                                                                  |       |
|6. Efectele păstrării sub folie de                                |24     |
|polimeri...........................................               |       |
|          6.1. Rolul filmelor de                                  |24     |
|polimeri..................................................        |       |
|          6.2. Exemple de aplicare a filmelor                     |25     |
|plastice............................                              |       |
|                                                                  |       |
|7. Crearea şi menţinerea                                          |27     |
|atmosferei................................................        |       |
|          7.1. Modificarea pasivă a                               |28     |
|atmosferei.......................................                 |       |
|                 7.1.1. Activitatea respiratorie a                |31     |
|produselor.......................                                 |       |
|                 7.1.2. Obţinerea amestecurilor gazoase în        |31     |
|ambalaje.......                                                   |       |
|                 7.1.3. Permeabilitatea filmelor plastice         |32     |
|utilizate................                                         |       |
|          7.2. Modificarea activă a                               |34     |
|atmosferei........................................                |       |
|          7.3. Cazul particular al                                |35     |
|glazurilor.............................................           |       |
|                 7.3.1. Ceruirea cu uleiuri (ceruire vegetală,    |       |
|parafine,                                                         |36     |
|carnauba...)......................................................|       |
|......                                                            |       |
|                 7.3.2. Polizaharide(pectine, celuloze şi esteri, |       |
|amidon,                                                           |37     |
|gume                                                              |       |
|vegetale)......................................................   |       |
|                 7.3.3.                                           |38     |
|Proteinele........................................................|       |
|.......                                                           |       |
|8. Punerea în practica                                            |39     |
|industrială.....................................................  |       |
|          8.1. Forme de                                           |39     |
|ambalaje..........................................................|       |
|  8.2. Probleme şi                                                |40     |
|soluţii...........................................................|       |
|.                                                                 |       |
|Concluzii.........................................................|42     |
|...................................                               |       |
|Bibliografie......................................................|44     |
|...................................                               |       |
EVOLUŢIA LEGUMELOR DUPĂ RECOLTARE ŞI CONSERVARE......................50
1.ASPECTE STRUCTURALE
   2. ASPECTE HIDRICE
   3.  ASPECTE METABOLICE
   4. FACTORI DE SUPRAVIEŢUIRE DUPĂ RECOLTARE
   5.
      Concluzii...............................................................
      .......................................75