The processing technology of sweet chestnuts plays an important role in food safety quality control. Ganli is a popular nut food known for its rich nutrition, unique taste, unique aroma. However, there are challenges issues that require special attention in food safety quality control during the processing of chestnuts.

During the processing of chestnuts, it is necessary to remove their shells bake them. There may be contamination bacteria other microorganisms during the shelling process. Therefore, it is very important to thoroughly clean disinfect the raw materials before processing. In addition, appropriate temperature humidity controls need to be implemented during the shelling baking process to ensure the effectiveness of shelling baking, to eliminate potential bacteria parasites.

During the processing of chestnuts, dehydration baking are necessary. The dehydration process is one of the key steps in chestnut processing, which can effectively reduce water content prolong the storage time of chestnuts. However, during the dehydration process, it is also easy to breed bacteria mold. Therefore, during the dehydration process, it is necessary to strengthen the monitoring of moisture content, temperature, dehydration time to ensure the dehydration effect while avoiding bacterial fungal contamination.

The baking process is an indispensable step in chestnut processing. Appropriate baking time temperature can give chestnuts a golden crispy texture. However, carcinogens such as acrylamide may also be produced during the baking process. Therefore, strict time temperature control is required during the baking process to avoid the generation of harmful substances.

During the processing of chestnuts, packaging storage are also necessary. The selection of packaging materials storage conditions can affect the safety quality of chestnuts. Therefore, it is crucial to choose food packaging materials that meet the standards ensure that storage conditions meet food safety requirements.