Optimal Processes for Frozen Pears(<i>Pyrus ussuriensis</i> Maxim.)Based on the Fuzzy Comprehensive Evaluation Method and Sugar and Acid Contents

WANG Yang; WANG Wenhui; TONG Wei; JIA Xiaohui; DU Yanmin; WANG Zhihua

doi:10.13386/j.issn1002-0306.22020030257

WANG Yang, WANG Wenhui, TONG Wei, JIA Xiaohui, DU Yanmin, WANG Zhihua. Optimal Processes for Frozen Pears(Pyrus ussuriensis Maxim.)Based on the Fuzzy Comprehensive Evaluation Method and Sugar and Acid Contents[J]. Science and Technology of Food Industry, 2021, 42(2): 124-129,137. DOI: 10.13386/j.issn1002-0306.22020030257

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Optimal Processes for Frozen Pears(Pyrus ussuriensis Maxim.)Based on the Fuzzy Comprehensive Evaluation Method and Sugar and Acid Contents

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In this study,the the optimum process parameters by means of a multi-factors orthogonal test combined with the fuzzy comprehensive evaluation method were investigated. Sugar and acid contents were analyzed by high performance liquid chromatography(HPLC). The results showed that the optimal process parameters of frozen Nanguoli,Jianbali and Huagaili were ripen-softening firmness 30 N

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Science and Technology of Food Industry

Optimal Processes for Frozen Pears(Pyrus ussuriensis Maxim.)Based on the Fuzzy Comprehensive Evaluation Method and Sugar and Acid Contents

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