title: Ð Ð°Ð·ÑÐ°Ð±Ð¾ÑÐºÐ° Ð°ÑÑÐ¾ÑÑÐ¸Ð¼ÐµÐ½ÑÐ° Ð¸ ÑÐ¾Ð²ÐµÑÑÐµÐ½ÑÑÐ²Ð¾Ð²Ð°Ð½Ð¸Ðµ ÑÐµÑ Ð½Ð¾Ð»Ð¾Ð³Ð¸Ð¸ Ð¾Ð²Ð¾ÑÐ½ÑÑ Ð¿Ð¾Ð»ÑÑÐ°Ð±ÑÐ¸ÐºÐ°ÑÐ¾Ð²
title: Ð²ÑÐ¿ÑÑÐºÐ½Ð°Ñ ÐºÐ²Ð°Ð»Ð¸ÑÐ¸ÐºÐ°ÑÐ¸Ð¾Ð½Ð½Ð°Ñ ÑÐ°Ð±Ð¾ÑÐ° Ð±Ð°ÐºÐ°Ð»Ð°Ð²ÑÐ°
titleType: Subtitle
title: Development of the assortment and improvement of technology of vegetable semi-finished products
Creators: name: ÐÐ°ÑÐºÐ¾Ð²ÑÐµÐ²Ð°, ÐÐ½Ð³ÐµÐ»Ð¸Ð½Ð°
Publisher: name: Ð¡Ð°Ð½ÐºÑ-ÐÐµÑÐµÑÐ±ÑÑÐ³ÑÐºÐ¸Ð¹ Ð¿Ð¾Ð»Ð¸ÑÐµÑÐ½Ð¸ÑÐµÑÐºÐ¸Ð¹ ÑÐ½Ð¸Ð²ÐµÑÑÐ¸ÑÐµÑ ÐÐµÑÑÐ° ÐÐµÐ»Ð¸ÐºÐ¾Ð³Ð¾
Year: 2020
Subjects: ÑÐ½Ð¸Ð²ÐµÑÑÐ°Ð»ÑÐ½ÑÐµ Ð¿Ð¾Ð»ÑÑÐ°Ð±ÑÐ¸ÐºÐ°ÑÑ
ÐºÐ¾ÑÐ½ÐµÐ¿Ð»Ð¾Ð´Ñ
Ð¾Ñ Ð»Ð°Ð¶Ð´ÐµÐ½Ð¸Ðµ
Ð²Ð°ÐºÑÑÐ¼Ð½Ð°Ñ ÑÐ¿Ð°ÐºÐ¾Ð²ÐºÐ°
Ð¿ÑÐ¾Ð»Ð¾Ð½Ð³Ð¸ÑÐ¾Ð²Ð°Ð½Ð¸Ðµ ÑÑÐ¾ÐºÐ¾Ð² Ð³Ð¾Ð´Ð½Ð¾ÑÑÐ¸
universal semi-finished products
roots
cooling
vacuum packaging
prolonging of shelf-periods

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description: The given work is devoted to studying an assortment for a vegetable processing enterprise and improving the technology of vegetable semi-finished products through vacuum packaging of the product. The research set the following goals: 1) analysis of theoretical material and a review of sources on a given topic; 2) evaluation of the relevance of the use of vacuum packaging for the storage of vegetable semi-finished products; 3) the rationale for the selection of objects and research methods; 4) the definition of quality indicators of vegetable semi-finished products, subjected to vacuum and heat treatment; 5) implementation of the plan of the vegetable shop; 6) conclusion on the feasibility of designing a workshop for the production of vegetable semi-finished products. During the research work, the quality indicators of beet and carrot samples were determined. A comparative analysis of fresh, boiled and vacuum-processed samples processed in a combi-steamer was carried out to preserve dyes. Based on the results obtained, the assortment of the vegetable shop was developed, and the corresponding equipment was selected, which is reflected in the plan of the vegetable shop with mounting ties of the processing equipment. In addition, measures have been developed to ensure comfortable and safe working conditions. As a result of the final qualification work, the feasibility of designing a vegetable workshop for the production of fresh semi-finished products and semi-finished products of high degree of preparedness from root fruits was substantiated.