板栗低温冷藏工艺及HACCP质量控制研究

Study on Storage Technology and HACCP System of Chestnut in Low Temperature

以陕西镇安县板栗为试验材料,通过低温冷藏工艺及HACCP质量控制研究,对冷藏工艺的各个环节进行危害分析与评估,确定了关键控制点、控制范围和监测校正方法,提出了板栗低温冷藏新工艺以及初步的HACCP质量控制体系。按此工艺操作进行板栗保鲜贮藏,贮藏6个月时好果率为98.68%,失水损耗3.9%,对板栗具有良好的保鲜贮藏效果。

This paper presents a new technology of low-temperature storage of chestnut and HACCP system. Analysed allhazard factors which would possibly affect the effect of storage, the critical control points were set up, and also established thecritical limits, supervise and correct measures. According to this technology and HACCP system, the rate of chestnut in completelygood condition is 98.68% and the dehydrated rate is 3.9% after chestnut was preserved 6 month.