The Research on the “Quick-Sugar-in” Process of Candied Fruits

The experiments were carried out with local Fulong Plum based on Vacuum-Pressure Technique. From the experiments the effectiveness of the major factors, such as the temperature of syrup, the degree of vacuum, the lasting time of vacuum, and the sugar-in pressures on sugar rate were discovered. As a result of the experiments, the sugar-in time was shortened and the sensuous quality of the products was enhanced by the application of the new technique in comparison with that of the traditional craft. At the temperature of 55℃, the sugar-in time of the new technique was only one seventeenth of that of the traditional craft. The Vacuum-Pressure Technique discovered by the application of single factor experiment and regressive perpendicular experiment offers an effective method for the "Quick-Sngar-in" of candied fruits.