板栗的保存技术

采用二次正交旋转组合试验设计方案，建立了板栗的保存天数与热处理温度、时间及板栗ｐＨ值的数学模型．通过降维分析，探明了温度、时间、ｐＨ值对试验指标的影响趋势．热处理温度和板栗ｐＨ值与板栗的保存时间呈交互关系，热处理时间与板栗的保存时间呈线性正相关．热处理温度较低时（９９．０～１０３．０℃），板栗ｐＨ值应低些（＜４．５）；在不调整板栗ｐＨ（６．５）时，应采用高温（１１６．５～１２１．０℃）蒸煮．保存期可达１年或１年以上．

Techniques of preserving Castanea blume

The mathematical models of the days of preserving Castanea blume with the temperature of thermal process, the time of heating treatment and the pH of C. blume were established by the method of quadratic rotation orthogonal experiment. The trend of temperature, time and pH affecting the experimental index was verified by the method of reduced dimensional analysis. The temperature of thermal process and pH are mutually related to the time of preserving, and there is linear positive correlation between the time of heating treatment and the time of preserving. The pH of C. blume should be lower(<4.5) at a lower temperature (99.0 - 103.0℃) while a higher temperature (116.5 - 121.0℃) of thermal process when the pH of C. blume was not adjusted, then the time of preserving can be up to one or more years.