专业英语课题汇报-低糖果脯制备
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I design an experiment that has four factors and three levels，The level was determined after the single factor test
Cooking Time
Drying time
Maltitol concentr
Sugar concent
ration
Volume shrinkag
e
Sensory evaluati
on
Single factor test results
Single factor test results
Single factor test results
Single factor test results
Conclusion
Developing low sugar preserved fruit is the development trend of modern preserved fruit industry because it's healthier.
The results show that maltitol concentration and other factors affect the samples, and summarized a better process scheme.
Experiment schedule
Then 9 groups of tests were carried out
Visual analysis table
Table of variance analysis
Result
Effects of various factors on low sugar preserved fruit : vacuum filtration time > cooking time > drying temperature > maltitol concentration. The optimum technological conditions: maltitol concentration of 25%、cooking time of 30 min、vacuum filtration time of 30 min and drying temperature of 55 ℃.
Dental ca龋rie齿s
Diabetes
糖尿病
Obesity
Liver disease
肝病
Main material
Tibet Amygdalus mira （西藏光核桃）
MaHale Waihona Puke Baidutitol（sweetener）（麦芽糖醇）
Amygdalus mira
orthogonal experiment
THANK YOU
ation
Vacuum filtration
time
indicators
then I carried out sensory evaluation and volume shrinkage measurement, and used the anthrone glycometry method to measure the sugar concentration.
Process optimization
of low sugar preserved fruit（果脯）
Tian ziang
Introduction
The sugar content of traditional preserved fruit is too high
Traditional preserved fruit
Cooking Time
Drying time
Maltitol concentr
Sugar concent
ration
Volume shrinkag
e
Sensory evaluati
on
Single factor test results
Single factor test results
Single factor test results
Single factor test results
Conclusion
Developing low sugar preserved fruit is the development trend of modern preserved fruit industry because it's healthier.
The results show that maltitol concentration and other factors affect the samples, and summarized a better process scheme.
Experiment schedule
Then 9 groups of tests were carried out
Visual analysis table
Table of variance analysis
Result
Effects of various factors on low sugar preserved fruit : vacuum filtration time > cooking time > drying temperature > maltitol concentration. The optimum technological conditions: maltitol concentration of 25%、cooking time of 30 min、vacuum filtration time of 30 min and drying temperature of 55 ℃.
Dental ca龋rie齿s
Diabetes
糖尿病
Obesity
Liver disease
肝病
Main material
Tibet Amygdalus mira （西藏光核桃）
MaHale Waihona Puke Baidutitol（sweetener）（麦芽糖醇）
Amygdalus mira
orthogonal experiment
THANK YOU
ation
Vacuum filtration
time
indicators
then I carried out sensory evaluation and volume shrinkage measurement, and used the anthrone glycometry method to measure the sugar concentration.
Process optimization
of low sugar preserved fruit（果脯）
Tian ziang
Introduction
The sugar content of traditional preserved fruit is too high
Traditional preserved fruit