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
Citation: 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

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

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  • Received Date: March 09, 2020
  • Available Online: January 20, 2021
  • 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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