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Abstract
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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
Submitted: May 17, 2012
Accepted: June 15, 2012
Published: August 20, 2012 |
Abstract:
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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.
Key words: Microwave, near-120º-crack type , oil-tea camellia fruit, physical property, , ,
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Cite this Reference:
Jian Zhou, Lijun LI, Zhiming Yang, Yei Xue and Shaobo Peng, . Study of One Physical Property of Oil-Tea Camellia Heated by Microwave. Advance Journal of Food Science and Technology, (4): 195-198.
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ISSN (Online): 2042-4876
ISSN (Print): 2042-4868 |
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