其次，研究超声波辅热处理对毛豆仁过氧化物酶钝化机理并优化工艺参数。
Secondly, the mechanism of edamame peroxidase inactivation caused by thermosonication was studied.
研究超声波功率、超声波作用时间、超声波脉冲值对提高毛豆仁浸渍冷冻速率的影响。
The effect of power ultrasound on freezing rate was influenced by ultrasound power, exposure time and the ultrasound pulsed to which ultrasound was applied.
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