CAJ | 학술논문

研究不同微波功率解冻对芒果品质以及解冻时间的影响. 先将样品置于-40℃条件下冻结24 h, 然后采用100、200 W和300 W 3种功率的微波和常温空气解冻方法对芒果进行解冻.试验结果证明:常温空气解冻所需解冻时间较长,解冻后芒果品质显著下降,而300 W微波解冻既能达到快速解冻的作用,又能较好保持芒果品质,为最优条件.
연구불동미파공솔해동대망과품질이급해동시간적영향. 선장양품치우-40℃조건하동결24 h, 연후채용100、200 W화300 W 3충공솔적미파화상온공기해동방법대망과진행해동.시험결과증명:상온공기해동소수해동시간교장,해동후망과품질현저하강,이300 W미파해동기능체도쾌속해동적작용,우능교호보지망과품질,위최우조건.
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.