47°Brix of pumpkin juice concentrate with CMC exhibited pseudoplastic property, while 55°Brix and 63°Brix exhibited thixotropic property.

Use of commercial enzymes in production of cloudy pumpkin juice;

Study on processing technology of cloudy pumpkin juice beverage;

Thermostatic treatment technology for improving the suspending stability of pumpkin juice;

Studies on application of ultrafiltration in pumpkin juice;

This paper makes a study on the changes of such nutrient contents in fermented cushaw juice as reducing sugar,polysaccharide,vitamin C,carotenoid and amino acid.

Two experiments were conducted to study fermentation process of fermented cushaw juice with lactic acid bacteria and its nutrition change during fermentation.

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.

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 .