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2012 (Vol. 4, Issue: 3)
Article Information:

Study of Cross-crack Type of Oil-tea Camellia Heated by Microwave

Lijun Li and Jian Zhou
Corresponding Author:  Lijun Li 

Key words:  Cross-crack type, microwave, oil-tea camellia fruit, , , ,
Vol. 4 , (3): 145-147
Submitted Accepted Published
February 16, 2012 May 06, 2012 June 25, 2012
Abstract:

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 fruitís 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 camellia fruit and seeds.
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  Cite this Reference:
Lijun Li and Jian Zhou, 2012. Study of Cross-crack Type of Oil-tea Camellia Heated by Microwave.  Advance Journal of Food Science and Technology, 4(3): 145-147.
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ISSN (Online):  2042-4876
ISSN (Print):   2042-4868
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