Study on quality controlling of low-sugar preserved kiwi fruit

Kaisheng Zhang; Qinhui Wang

doi:10.1117/12.836837

10 July 2009 Study on quality controlling of low-sugar preserved kiwi fruit

Kaisheng Zhang, Qinhui Wang

Proceedings Volume 7490, PIAGENG 2009: Intelligent Information, Control, and Communication Technology for Agricultural Engineering; 74900H (2009) https://doi.org/10.1117/12.836837
Event: International Conference on Photonics and Image in Agriculture Engineering (PIAGENG 2009), 2009, Zhangjiajie, China

Abstract

This paper presented a new processing technology of preserved kiwi-fruit system in the course of processing. It analyzed all hazard factors which would possibly affect the quality of preserved kiwi-fruit. The critical controlling points,the critical limits and the measures of supervise and correct were established. According to this processing technology system,it could be gained the well preserved kiwi-fruit which accorded with the quality standard.The method has successfully applied to a preserved fruit processing factory in the Chinese Gooseberry Industry Development Service Center of Shaanxi and a kind of high quality preserved fruit with low-sugar is obtained. A good economic benefit is gained.

Citation Download Citation

Kaisheng Zhang and Qinhui Wang "Study on quality controlling of low-sugar preserved kiwi fruit", Proc. SPIE 7490, PIAGENG 2009: Intelligent Information, Control, and Communication Technology for Agricultural Engineering, 74900H (10 July 2009); https://doi.org/10.1117/12.836837

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