Studies on the quality of some confiture assortments in the offer of different trade units from Iaşi

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.