Effects of the slice depth, syrup concentration, osmotic duration, power of ultrasonic wave, time of ultrasound treatment on the osmotic dehydration of carrot were studied too.
探讨了胡萝卜切片厚度、浸泡液浓度、渗透时间、超声波的功率和超声波处理时间等几种因素对胡萝卜糖溶液渗漏脱水的影响。
Effects of the slice depth, syrup concentration, osmotic duration, power of ultrasonic wave, time of ultrasound treatment on the osmotic dehydration of carrot were studied too.
探讨了胡萝卜切片厚度、浸泡液浓度、渗透时间、超声波的功率和超声波处理时间等几种因素对胡萝卜糖溶液渗漏脱水的影响。
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