Abstract:
The concentrated products are obtained by removing a large quantity of water
from the specific raw material, having as effect the reduction or even the interruption of the
activity of biodegrading agents, because of the diminution in water activity. Concentration is a
less energy-intensive process than dehydration, but in many cases, it cannot be applied to
conserve a product, but it is associated to other procedures (pasteurization, thermal
sterilization, packing in sterile spaces, ionization, etc). Confitures presented by the offer of the
municipality of Iasi have specific features, depending on the producing unit, and we may
identify some unprofitable aspects in terms of quality or the manner of conditioning and
packing. This study has investigated comparatively the Romanian and imported products in
terms of organoleptic – sensorial appreciation, aspect and integrity, hygienic quality and more
important physical-chemical features.
