求翻译：考察了预煮灭酶的条件、打浆时间、增稠剂的选择、柠檬酸含量、糖浓度、浓缩时间等6个不同因素对木瓜果酱加工工艺的影响。是什么意思？

The effects of enzyme inactivation conditions precooked, beating time, the choice of thickener, citric acid content, sugar concentration, concentration time, six different factors on the process of papaya jam.

The pre-boiled off in the conditions, pureeing, thickeners, the citric acid content, and sugar concentration, concentration, such as time of 6 different factors papaya jam process.

Inspected has boiled in advance extinguishes the enzyme the condition, the beating time, the thickening agent choice, the lemon acid content, the sugar density, the concentration time and so on 6 different factors to the Chinese flowering quince jam processing craft influence.

Inspected boils the inactivation of the conditions, beating time, selection of thickeners, sugar and citric acid content 6 different factors such as concentration, concentration and time effects on processing technology of papaya jam.

正在翻译，请等待...