FOOD SCIENCE ›› 2006, Vol. 27 ›› Issue (2): 144-146.

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Gray Analysis on Optimum Technology Parameters Constitution in Cherry-tomato Soft Sweet Production

 XIAO  Chun-Ling   

  1. School of Biological Technology and Engineering, Shanxi Teachers University
  • Online:2006-02-15 Published:2011-09-05

Abstract:  Due to the instability of technological parameters in cherry-tomato soft sweet production, the principle of gray analysis on multiple aims was adopted for the assessment of pH value, pection agent, sugar. The results showed that the optimum product quality of cherry-tomato soft sweets was obtained with pH2.7~3.1, 1.4%~1.6% pection and 60%~65%sugar as the optimum processing condition.

Key words:  , cherry-tomato soft sweets; technological; grey analysis;