| 一种夏季配菜的微波解冻特性对比研究 |
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| 引用本文： | 沈万兴,张慜,卢利群.一种夏季配菜的微波解冻特性对比研究[J].食品与生物技术学报,2012,31(1):78-85. |
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| 作者姓名： | 沈万兴 张慜 卢利群 |
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| 作者单位： | 1. 江南大学食品学院,江苏无锡,214122
2. 海通食品集团有限公司,浙江宁波,315300 |
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| 摘 要： | 研究了微波加热对一种配菜的解冻效果,通过对比配菜解冻前后的外观、质地及部分营养物质变化来衡量解冻的效果。同时研究了不同微波功率解冻对配菜品质的影响,选择合适的微波解冻配菜条件,提高配菜解冻品质。对比水浴加热解冻方式,比较两种解冻方式的区别。同时对比915MHz微波和2 450MHz微波解冻的优劣。
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| 关 键 词： | 微波 解冻 配菜 |
Study on the Characteristics of Microwave Thawing to a Kind of Summer Composite Vegetables |
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| SHEN Wan-xing,ZHANG Min and 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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| Authors: | SHEN Wan-xing ZHANG Min and LU Li-qun |
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| Affiliation: | 1.School of Food Science and Technology,Jiangnan University,Wuxi 214122,China;2.Haitong Food Group Ltd.Co,Ningbo 315300,China) |
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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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| Keywords: | microwave thawing vegetables |
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