Studies on the Quality Control of Low-Sugar Preserved Kiwifruit

Kai Sheng Zhang; Jiao She

doi:10.4028/www.scientific.net/AMR.268-270.16

Paper Titles

Preface and Organizing Committee

Electronic Structure Analyses of BN in Cubic and Hexagonal Phases
p.1

Boiler Conceptual Design Based on RBR and CBR
p.4

A Stochastic Disturbance of Particle Swarm Optimization for K-Means Clustering Method
p.10

Studies on the Quality Control of Low-Sugar Preserved Kiwifruit
p.16

Remote Control Device for Induction Cooker Heating Hot Pot
p.20

Stress Simulation for DE-GMAW in Bonding Steel with Aluminum
p.24

Implement of Intelligent Node for Vehicles Based on FlexRay Bus
p.30

Model and Algorithm for Multi-Commodity Logistics Network Design Considering Service Level Constraint
p.36

HomeAdvanced Materials ResearchAdvanced Materials Research Vols. 268-270Studies on the Quality Control of Low-Sugar...

Studies on the Quality Control of Low-Sugar Preserved Kiwifruit

Abstract:

Analysis of low-sugar preserved Kiwifruit processing status and the key factors of quality control, based on the comparative study of different control methods, fuzzy control technique is applied to the quality control of low-sugar preserved Kiwifruit with using the embedded microcontroller processor to design the system controlling hardware, and the system software flowchart. The control studies of the end product quality of the low-sugar preserved Kiwifruit can provide the technical basis and process control method for low-sugar food-preserved fruit production process , so the corresponding products satisfy the people's low-sugar and low-calorie requirements.

You might also be interested in these eBooks

View Preview

Info:

Periodical:

Advanced Materials Research (Volumes 268-270)

Pages:

16-19

DOI:

https://doi.org/10.4028/www.scientific.net/AMR.268-270.16

Citation:

Cite this paper

Online since:

July 2011

Authors:

Kai Sheng Zhang, Jiao She

Keywords:

Control, Food-Preserved Fruit, Kiwifruit, Low-Sugar, Research

Export:

RIS, BibTeX

Price:

Permissions CCC:

Request Permissions

Permissions PLS:

Request Permissions

Сopyright:

Citation:

References

[1] C. Huang, C C. Zhou, W. Li. Nutrition and health care function of kiwi fruit and its processing technique[J], Food science, 2007(4): 51-55.

Google Scholar

[2] A N. Wang, L G . Wu, X X. Wang. Review of kiwifruit processing and research. Fruit and vegetable process, 2006, 22 (3): 67-70.

Google Scholar

[3] J Y. Yang, JP. Wang. To Research Precessing Status of Low-sugar Preserved Fruits[J]. Agricultural mechanization research, 2003(4): 34-36.

Google Scholar

[4] J. Ma, JQ. Hou. Shaanxi Kiwi industry development research[J]. Shaanxi agricultural science, 2005(1): 50-52.

Google Scholar

[5] Q B. Han, DX. Xu, C M. Zhang, Study on the process technology of preserved low-sugar fruitofActinidiachinensis[J]. Acta Agriculturae Shanghai. 2006, 22(1): 118-120.

Google Scholar

[6] M J. Yao, ZH. Wang,Y. tang etc. Exploration on the Controlling Methods of Kiwi Preserved Fruit's Turning Brown[J], 2007, (8): 41-44.

Google Scholar

[7] Z P. Gao, T L. Yue, Y H. Yuan ect. Study on the processing technology of a low-sugar preserved kiwi fruit by vacuum osmosis of sugar[J]. Northwest agricultural science and technology university journals, 2002, 30(1): 36-38.

Google Scholar