Home           Contact us           FAQs           
 
   Journal Page   |   Aims & Scope   |   Author Guideline   |   Editorial Board   |   Search
    Abstract
2012 (Vol. 4, Issue: 4)
Article Information:

Study of One Physical Property of Oil-Tea Camellia Heated by Microwave

Jian Zhou, Lijun LI, Zhiming Yang, Yei Xue and Shaobo Peng
Corresponding Author:  Yihu Wu 

Key words:  Microwave, near-120º-crack type , oil-tea camellia fruit, physical property, , ,
Vol. 4 , (4): 195-198
Submitted Accepted Published
May 17, 2012 June 15, 2012 August 20, 2012
Abstract:

In this study, we have a research of the physical properties of oil tea camellia fruit, which is one of the important and native ecological plants in China. One important physical property was studied; it was one crack type of oil-tea camellia fruit while heated by microwave. The fruit’s diameters, quality, crack lengths were measured and fruit crack pictures in different time were taken in the heated process, the results showed that about 38% crack type was near -120º and the crack was produced almost at the time after it was heated about 60 sec. So the microwave heating method is more rapid to separate the oil-tea camellia fruit and seeds than other traditional methods. The theory of crack was also analyzed, formula relation of Kic and E was obtained after calculated.
Abstract PDF HTML
  Cite this Reference:
Jian Zhou, Lijun LI, Zhiming Yang, Yei Xue and Shaobo Peng, 2012. Study of One Physical Property of Oil-Tea Camellia Heated by Microwave.  Advance Journal of Food Science and Technology, 4(4): 195-198.
    Advertise with us
 
ISSN (Online):  2042-4876
ISSN (Print):   2042-4868
Submit Manuscript
   Current Information
   Sales & Services
   Contact Information
  Executive Managing Editor
  Email: admin@maxwellsci.com
  Publishing Editor
  Email: support@maxwellsci.com
  Account Manager
  Email: faisalm@maxwellsci.com
  Journal Editor
  Email: admin@maxwellsci.com
  Press Department
  Email: press@maxwellsci.com
Home  |  Contact us  |  About us  |  Privacy Policy
Copyright © 2009. MAXWELL Science Publication, a division of MAXWELLl Scientific Organization. All rights reserved