Study on Desiccation Technology to Upgrade the Dried Persimmon for Export

Abstract

Abstract: There were 3 factors that limited the exports of dried perslrnon: 1 ) long production period; 2) low sanltary index; 3) short storage period.To solve the problems , the author had created and adopted a reasonable, artificial deslccating technigue,which makes the processing period of drled persinunon shorten by about 50 hours with aresult to upgrade the sanitary index of the food to meet the national hygiene standards, and to extend the storage period to one year or longer under 20 ℃

Key words: , Dried persimmon Production period Sanitary index Guarantee period；

YOU Zhong-Yao. Study on Desiccation Technology to Upgrade the Dried Persimmon for Export[J]. FOOD SCIENCE, 2000, 21(6): 64-65.

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Study on Desiccation Technology to Upgrade the Dried Persimmon for Export

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