Optimization of Preparation Technology of Passion Fruit Peel and Preserved Fruit by Response Surface Methodology

Optimization of Preparation Technology of Passion Fruit Peel and Preserved Fruit by Response Surface Methodology

In order to realize the high-value utilization of passion fruit peel, this study used passion fruit peel as the main raw material to develop a preserved fruit product with the characteristic flavor of passion fruit. Taking sensory score as the main evaluation index, the effects of sweetener, citric...

Full description

Bibliographic Details
Main Authors: Ying FENG, Pingping ZHANG, Cunchao ZHAO, Liang TAO, Yang TIAN
Format: Article
Language:zho
Published: The editorial department of Science and Technology of Food Industry 2022-09-01
Series:Shipin gongye ke-ji
Subjects:
passion fruit peel
preserved fruit
processing technology
response surface optimization
physical and chemical indicators
Online Access:http://www.spgykj.com/cn/article/doi/10.13386/j.issn1002-0306.2021120327

Internet

http://www.spgykj.com/cn/article/doi/10.13386/j.issn1002-0306.2021120327

Similar Items