Storage and processing of fruits and vegetables (1989)

An exhibition of goods in a vegetable store.

Zucchini.

Radish.

Watermelons and melons.

Customers in the store.

Cabbage in a container.

Dug potatoes.

Potato tuber.

A cartoon showing the processes in a potato tuber during long-term storage.

Shriveled potatoes and other vegetables are the result of long-term storage.

Pathogenic microflora in violation of optimal storage conditions and reduced immunity of the fetus actively affects fruits and vegetables.

Accelerated shooting of the defeat of the microflora of the potato tuber.

Potato samples with rot and mold.

Other damaged vegetables and fruits.

Collage with images of damaged vegetables and fruits.

The simplest types of vegetable storage.

Burts and trenches.

A cartoon explaining the design of the burt.

To control the temperature, thermometers are installed.

The shoulder platform.

A cartoon explaining the design of a stationary storage.

Types of storage facilities and their differences.

Types of ventilation in storage facilities.

Preparing the storage for loading a new crop.

Containers.

Wooden structures are disinfected.

Before loading, the storage is disinfected, whitewashed and ventilated.

The products received for storage are subjected to primary processing, cleaned of impurities.

Fruits with mechanical damage, affected by pests and diseases are rejected.

At the same time, they sort by size.

Under the condition of natural ventilation, potatoes can be stored in bulk with a height of 1.5-2 meters.

The presence of active ventilation allows you to store in an embankment with a height of 3-4 meters.

At the fruit and vegetable bases, loading and unloading operations are partially mechanized.

During unloading, potatoes flow by gravity onto the conveyor belt and then into containers.

Stacks of containers.

When storing potatoes, the temperature is maintained plus 2-4 degrees Celsius.

Storage of other root crops.

Ventilation system in the storage.

Storage of onions.

Control of air temperature and humidity.

Storage of cabbage.

Apples, pears and other fruits are stored in boxes or boxes.

Cargo passport.

Vegetables in storage with a temperature below 18 degrees.

The storage control panel.

Processing of fruit and vegetable products.

The physical method of processing fruit and vegetable products means heating hermetically sealed products to a temperature at which microorganisms die.

Heating to a temperature of 100 degrees Celsius is called pasteurization.

Heating above 100 degrees Celsius is called sterilization.

Ventilation is working.

Canning is also carried out by other methods, for example, freezing.

At a temperature of minus 30 degrees Celsius and below, microorganisms are suppressed.

Sterilization of canned food is carried out by high-frequency currents, using the aseptic method, ionizing and laser irradiation.

At a concentration of more than 60% sugar or 10% salt, microorganisms in canned food are neutralized.

Drying of fruit and vegetable products.

Preparing vegetables for drying.

Rapid heating kills microorganisms, slightly changing the composition of the product.

The water content in the product decreases so much that the microflora does not develop.

Unloading of apples, their transportation to the workshop.

Washing apples and removing defective products.

Apples are crushed.

After fermentation, the juice is filtered and clarified.

Cooking boilers for the production of mashed potatoes.

Product quality control.

Product packaging line.

Removal of air from canned food by the method of exhaustion.

Sterilization of canned food in vacuum apparatuses.

Labeling and sending canned food to the finished product warehouse.

Packing vegetables.

Storage of vegetables in containers.

The showcase of a vegetable store.