This paper study on blanching, hardening, sugar-dipping, sugar-soaking and drying on the produce technology of small-tomato preserved fruit in order to confirm optimal technical condition.
以圣女果为原料，对其果脯加工中的烫漂、硬化、渗糖、浸糖和干燥等工艺条件进行研究，确定圣女果脯加工的最佳工艺条件。
By the orthogonal experiment and organoleptic evaluation, the optimal technological parameters were determined as follows: fresh milk 8%, Carambola fruit juice 8%, sugar 15%, citric acid 0.
探讨了杨桃果奶的生产工艺流程和操作要点，采用正交试验和感官评定确定了最佳工艺参数为：鲜牛奶8%、杨桃汁8%、白砂糖15%、柠檬酸0。
The effect of heat treatment on the respiration rate and optimal control for respiration of tomato fruit was studied.
该文研究了热处理对减小西红柿贮藏中呼吸强度的作用及其控制。
The optimal condition of one pot intermittently extraction was determined by single factor experiments. The optimum extraction conditions were comminuted gardenia yellow fruit to 30-40 eye;
通过单因素试验确定传统单罐间歇式浸出栀子黄色素的浸出条件：黄栀子果实的粉碎度30-40目；
The optimal condition of one pot intermittently extraction was determined by single factor experiments. The optimum extraction conditions were comminuted gardenia yellow fruit to 30-40 eye;
通过单因素试验确定传统单罐间歇式浸出栀子黄色素的浸出条件：黄栀子果实的粉碎度30-40目；
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