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。
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