13Foodprocessing解剖.ppt

Processing techniques of canned cherry The cherry fruit(cv.‘ Juhong) was employed as raw material for can processing, the optimum processing parameters were screened by using L 9(34) orthogonal experiments. The results showed that canned cherry could be processed by processing parameters as calcium chloride at 0.10 % as hardening agent, blanching time for 100 s, pigment at 0.25 % with the ratio of 3∶1 with monascorubin and carmine, and citric acid at 0.40 % as color protecting agent. The color of processed fruit showed red and syrup clear, in light red... The best way to write an eff