FOOD SCIENCE ›› 2006, Vol. 27 ›› Issue (12): 563-565.
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LUO Li-Ping, LI Qiu-Hong
Online:
Published:
Abstract: Fruit frozen on the impact of sugar permeability studies. The results showed that the freezing process significantly for sugar permeability than the traditional role and identified the optimum: -15℃, 30% of the initial concentration of sugar, sugar permeability in an eight-hour refined sugar permeability and maintain good sense and the best traits.
Key words: preserved plum, candied sugar, permeability freezing
LUO Li-Ping, LI Qiu-Hong. New Technology of Sugar Preserved Plum[J]. FOOD SCIENCE, 2006, 27(12): 563-565.
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