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Study of cross-crack type of oil-tea camellia heated by microwave

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成果类型:
期刊论文
作者:
Lijun Li;Jian Zhou
通讯作者:
Li, L.
作者机构:
[Lijun Li; Zhou J.] Machinery and Electrical Engineering, College of Centre South University of Forestry and Technology, Changsha, 410004, China
通讯机构:
[Li, L.] M
Machinery and Electrical Engineering, , Changsha, 410004, China
语种:
英文
关键词:
Cross-crack type;Whole process;Fruits;Microwaves;Cracks
期刊:
Advance Journal of Food Science and Technology
ISSN:
2042-4868
年:
2012
卷:
4
期:
3
页码:
145-147
机构署名:
本校为第一且通讯机构
院系归属:
机电工程学院
摘要:
For obtaining the oil-tea camellia fruit physical properties, the study points out one crack type of oiltea camellia fruit which heated by microwave. The fruit's diameters, quality, crack lengthes are measured and fruit crack pictures in different time are taken in the whole process, the results show that about 40% crack type is cross and the crack is produced almost at the time while it is heated about 30 sec. So the microwave heating method is rapid to separate the oil-tea camelli...

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