The effect of store temperature(25 ℃,0~4 ℃,-18~0 ℃)on the stability of Luohanguo,concentrated juice were studied during six month.

with the develop rapidly of the concentrated fruit and vegetable juice production in China, our country frait and vegetable juice production equipments hardly all depend on evaporating, the domestic concentrated juice production enterprises have some different understanding on the type of the raw material's lifting equipments.

Seven apple varieties were used to investigate the evaluation methods of storage stability of apple juice concentrate.

The evaluation was made of the fruit quality,processing indexes and storage stability of juice concentrate of apple hybrids derived from four cross combinations.

On the basis of the investigation of concentrated juice enterprise in Shanxi province,it is suggested that to develop cleaner production audit is an important way for meeting standards of the waste water of the enterprises, it means to reduce pollutions at the beginning of production process and lower the pollution disposal load .

Control on acidophilic and heat-resistant bacteria in fruit juice concentrate processing;

With concentrated oyster extract as principle ingredients, added with sweeteners, salteners, tasteners, scenteners, a new type refined oyster sauce is made.

HACCP in pear juice concentrate processing;