求翻译：本实验以南瓜为主要原料,对低糖南瓜的工艺进行研究。利用单因素试验对影响南瓜果脯品质的护色、硬化、填充等关键工序进行探讨，再通过正交试验设计，确定了外形好、口感佳、品质优的低糖南瓜果脯的最佳加工工艺。是什么意思？

In this experiment, the pumpkin as the main raw material, to study the process of the sugar pumpkin. Single-factor test to explore the pumpkin preserved fruit quality color protection, hardened, fill the key process by orthogonal experimental design to determine the best process for shape good, tast

In this lab to pumpkin as the main raw materials, low-sugar for the process to study with zucchini. Using single-factor test for the melons affected quality of chicken breasts, hardening, color-critical operations such as padding to explore, and then by Q-pilot design, determine the shape and taste

This experiment take the pumpkin as the primary data, conducts the research to the low sugar pumpkin's craft.To affects the pumpkin candied and preserved fruit quality using the single factor experiment to protect the color, the hardening, the packing and so on the essential working procedure carrie

This experiment with pumpkin as the main raw material, undertake a study on the technology of low-sugar pumpkin. Factors on affecting the quality of preserved pumpkin color, hardening, padding and other key process for exploring, and then by orthogonal experimental design, determine the overall good

the lab to pumpkin as the main raw materials, the workmanship of the low-sugar pumpkins. Using single-factor test for the melons affected quality of chicken breasts, hardening, color-critical operations such as padding to explore, and then by Q-pilot design, determine the shape and taste better, and