Obtaining technology and enhancement of products of vegetable origin. Manual of practical work

Against the background of demographic developments in the last decades of efforts to ensure the amount of food needed to cover the requirements of food and natural concerns on human ability to cope with these demands in not too distant future (food security), we are witnessing increased concerns for food quality (food security). in this sense, presents interesting on one hand the development of technologies for obtaining (production, harvesting / collection), processing, transport, storage and marketing of foods to provide the necessary quantitative and qualitative and quantitative losses and limited to the minimum quality impairments, and on the other hand the question of the evolution of strictly controlling quality whole food chain from producer to consumer, to prevent or identify early deterioration of the quality eventuatele to represent health hazards to consumers.
These targets are very ambitious and often difficult to accomplish, given the scale of the processes involved, in terms of quantities of food, their diversity, the regional and local peculiarities, all amplified by the expansion of international trade met with food trade diversification of these exchanges, plus, unfortunately, situations of non-basic rules protecting food quality and hygiene, whether in negligence or due to the economic interests of operators involved in food pathways.
Following these cases and their complexity, but considering the quality of food importantta human, naturally, over time, were set up institutions and authorities with responsibilities in food quality control and ensure compliance with regulations in force. Thus, in recent decades, as the gradual solving food problems in terms of quantity, have intensified efforts to ensure quality, the development of monitoring and control systems, which limit the minimum risk of impairment of quality and contamination of food. An example is HACCP (Hazzard Analysis Critical Control Points), initiated in the '60s in the U.S. due to strict requirements imposed on safe food production sanitary point of view for cosmonauts, took in the system
public food in this country in the 70s and gradually spread worldwide, including in EU countries. in parallel, were established, international and national bodies (authorities, institutions, bodies) with interests in the field and were initiated forms of training of specialists for specific control activities and expertise.
From this perspective have appreciated the initiative of establishment, institutions of higher education in agriculture and veterinary medicine, a specialization of "food control and expertise", designed to prepare specialists in this area so important and demanding.
This paper is designed for students in this specialization and includes a summary of information on plant species grown in Romania, which are sources of food. The species were grouped according to biochemical components which predominate in the harvest and depending on use (carbohydrates, sweet substances, proteins, fats, flavors and spices, horticultural products - vegetables, fruits, grapes) for each species group is presented in May important characteristics of plants, plant parts that is used and its features, aspects of crop quality and specific quality measurements. The data is updated by the latest information on the elements of botany, varieties and hybrid varieties, quality standards and specific determinations.
We believe that work is a useful source of information for higher education students in agricultural and veterinary medicine for people working in the production, processing and marketing of food, food quality control, and the general public - consumers of food products, which are concerned, naturally, to secure a healthy diet.



The authors,