果品加工

果品加工通过“设备更新、工艺创新、包装精细、品牌创亮”，形成品质优、包装俏、无公害的果品加工基地。

Fruit processing through " device update , process innovation , packaging , fine , branding bright ", the formation of good quality , packaging Qiao , pollution-free base of the fruit processing .

果胶酶在果品加工中的应用及其固定化研究

Application of Pectinase in Processing of Fruit and Immobilization

落叶性果树的果实有半数以上用以加工，从这一事实可见果品加工的重要性。

The importance of this field is emphasized by the fact that over half of the deciduous fruits produced are processed .

目前生产中广泛栽培的枇杷品种，其果肉较薄，果实大多含有3粒以上的种子，可食率较低，且不利于果品加工。

The widely cultivated loquat has more than three seeds , while its flesh is very thin with low edible rate and the fruit is not easily to be processed .

但在果实生长发育规律和成熟机理方面、果实品质提高方面、果品加工过程中的褐变问题、香气损失问题等都有待于今后进一步研究。

But some problems , for example , the growth and development law of the fruits , the ripe mechanism , the ways to improve the fruit quality , the methods to solve the questions of the fruits browning and fragrance losing and so on should be studied further .

集装式果品绿色加工计算机控制系统设计

Computer Control Systems for Container Fruit Green Process

果品-果汁加工中的近红外光谱技术

Near Infrared Spectroscopy Technique in Fruits and Fruit Juices Processing

介绍了一种新型的集装箱式果品绿色自动化加工设备中计算机控制系统的分析与设计。

The analysis and design of computer control system for a new type of fruit automatic process equipment is introduced .