|Table of Contents|

Optimization of Vacuuming Sugar Infusion Processing Technology of Preserved Cherry Tomato by Response Surface Methodology(PDF)

《北方园艺》[ISSN:1001-0009/CN:23-1247/S]

Issue:
2014年10期
Page:
123-126
Research Field:
Publishing date:

Info

Title:
Optimization of Vacuuming Sugar Infusion Processing Technology of Preserved Cherry Tomato by Response Surface Methodology
Author(s):
WANG Wen-yanWANG Yu-hongJIANG Meng-mengQIAN Zhi-weiSU ShiLI Jun-huaJIA Yan-jie
Henan Vocational College of Agrculture,Zhengzhou,Henan 451450
Keywords:
response surface methodologycherry tomato preservesoptimization
PACS:
TS 255.41
DOI:
-
Abstract:
Taking cherry tomato as the raw material,basing on the results of single factor tests,the sensory value was chosen as the indicators,the effect of addition of carrageenan,sugar concentration and vacuum infiltration time on vacuuming sugar infusion processing of cherry tomato preserves were studied and process parameters were optimized by Response Surface Methodology(RSM).The results showed that the optimum process conditions for addition of carrageenan was 0.18%,sugar concentration was 49%,vacuum infiltration time was 25 min.Under these conditions,the sensory value of production was 8.86,which obtained better color and shape and flavor.

References:

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Last Update: 2014-08-06