Study on the Characteristics of Microwave Thawing to a Kind of Summer Composite Vegetables

doi:10.3969/j.issn.1673-1689.2012.01.012

Home > Archive>Volume 31, Issue 1, 2012 >78-85. DOI:10.3969/j.issn.1673-1689.2012.01.012

Study on the Characteristics of Microwave Thawing to a Kind of Summer Composite Vegetables
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                        10.3969/j.issn.1673-1689.2012.01.012
                    
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Abstract:

This experimental studied the thawing process of vegetables heated by microwave.The indexes conclude the appearance,texture and the nutrient content to evaluate the effect,and also studied the quality of vegetable processed by different microwave power to fix on the best operation parameters.The other aim of this study were compared the different between water bath heating and microwave heating,and the different between 915MHz and 2450MHz microwave thawing process.

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SHEN Wan-xing, ZHANG Min, LU Li-qun. Study on the Characteristics of Microwave Thawing to a Kind of Summer Composite Vegetables[J]. Journal of Food Science and Biotechnology,2012,31(1):78-85.

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Online: June 17,2014
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