Studies on the Quality Control of Low-Sugar Preserved Kiwifruit

Abstract:

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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.

Info:

Periodical:

Advanced Materials Research (Volumes 268-270)

Edited by:

Feng Xiong

Pages:

16-19

DOI:

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

Citation:

K. S. Zhang and J. She, "Studies on the Quality Control of Low-Sugar Preserved Kiwifruit", Advanced Materials Research, Vols. 268-270, pp. 16-19, 2011

Online since:

July 2011

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Price:

$35.00

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