Research on the Product Quality Control in the Processing of Low-sugar Preserved Chinese Gooseberry

摘要

The control of the temperature and the heating time of the reaction liquid are the keys in the processing of preserved Chinese gooseberry. It has expounded the basic thought of fuzzy controlling by study of the methods on the temperature control of the heating tanks. It has given a more detailed introduction, focusing on the design methods of fuzzy controllers on temperature control, putting forward the improved method on the open question, proposing design ideas on the parameters self-adjusting fuzzy control, which have improved the quality of the preserved fruit and lowed the sugar content in the practical application. This method has successfully been applied to the processing and production of the preserved fruit, attained the predicated control effect, achieved good economic benefits in some subordinate enterprise of Shaanxi kiwi fruit industry development service center.