The optimum formula for cloudy watermelon juice was determined through experiments. The effect of stabilizers and the influence of sterilization conditions on the products were studied.
通过实验，确定了西瓜果汁饮料的最佳配方，并对稳定剂的稳定效果及杀菌条件对产品的影响进行了探讨。
The experiments inquired into the influences of vacuum package, low temperature storage and thermal sterilization etc. on keeping the inherent fine quality of pickled vegetables.
探讨了真空包装、低温、 加热杀菌等方法对保持泡菜、酸菜固有优良品质的影响。
The methods of biological catalytic oxidation, flocculation settlement, filter, antisepsis and sterilization have been used for the experiments.
试验工艺选用生物接触氧化、絮凝沉淀、过滤、消毒杀菌工艺。
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