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Research of Processing and Vacuum Sugar Permeability Technology of Jujube Preserved

WU Rong-shu

Abstract

Based on the physical and chemical characteristics of jujube,the preserved jujube vacuum sugar permeability technology and influencing factors of system of eandied fruit were researched according to general fruit production process.the results showed that the vacuum was controlled under 0.080Mpa,remained 30min and plumped 60min.By spraying methods of sugar the optimum condition of vacuum sugar permeability technology was 95℃ to syrup.

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Key concepts: Sugar, Food science, Permeability (electromagnetism), Sugar production, Chemistry, Pulp and paper industry, Engineering, Biochemistry