Study on Storage Technology and HACCP System of Chestnut in Low Temperature

Abstract

Abstract: This paper presents a new technology of low-temperature storage of chestnut and HACCP system. Analysed allhazard factors which would possibly affect the effect of storage, the critical control points were set up, and also established thecritical limits, supervise and correct measures. According to this technology and HACCP system, the rate of chestnut in completelygood condition is 98.68% and the dehydrated rate is 3.9% after chestnut was preserved 6 month.

Key words: chestnut, storage technology, HACCP system

LU Zhou-Min, WU Wan-Xing, LI Wen-Hua, ZHANG Zhong-Liang, DING Shi-Sheng, WANG Xiang-Kun. Study on Storage Technology and HACCP System of Chestnut in Low Temperature[J]. FOOD SCIENCE, 2003, 24(8): 146-148.

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Study on Storage Technology and HACCP System of Chestnut in Low Temperature

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