摘要
1.来稿务求论点鲜明、论据可靠、数据准确、文字精炼,引用资料请提供文献。文章不得过长,一般请掌握在6000字左右。来稿的文题、作者姓名、单位名称以及文章摘要、关键词(3-8个)、图表均需附英文译文。2.凡逻辑性强,具有前瞻性首创性的科技论文、获得相关奖励的论文及国家级省部级资助项目的研究报告、论文,来稿请注明,并请将批文(或合同书)、奖励证书的复印件(均需A4纸大小)
This article studied the quality of mango and thaw time processed by different microwave power . Took mango as raw materials, storaged at -40 ℃ for 24 hours first,and then used different microwave power including 100, 200 W and 300 W and air thawing to thaw mango . The main results were made as follows:air thawing took a long time to thaw the samples , the quality of mango declined markedly , and microwave thawing of 300 W not only could achieve the rapid-thawing , but also had no great damage to the quality of mango. Therefore this method was the best choice for thawing mango.
出处
《食品研究与开发》
CAS
北大核心
2015年第21期4-6,25,共4页
Food Research and Development