期刊名称：Advance Journal of Food Science and Technology
印刷版ISSN：2042-4868
电子版ISSN：2042-4876
出版年度：2012
卷号：4
期号：4
页码：195-198
出版社：MAXWELL Science Publication
摘要：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.
关键词：Microwave ; near-120º-crack type ; oil-tea camellia fruit ; physical property ; ;
