Effect of Microwave Pretreatment on Process Time and Quality of Black Garlic

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1、HUAZHONGAGRICULTURALUNIVERSITY硕士学位论文MASTER’SDEGREEDISSERTATIONEFFECTOFMICROWAVEPRETREATMENTONPROCESSTIMEANDQUALITYOFBLACKGARLIC研究生:PONGPITCHAPONGSUWANCANDIDATE:学号：2015309160002STUDENTNO:专业:食品科学MAJOR:FOODSCIENCE导师:徐晓云教授SUPERVISOR：PROFESSORXIAOYUNXU中国武汉WUHAN,CHINA二〇一八年六月JUNE，2018学校名称：华

2、中农业大学代码：分类号：密级：华中农业大学硕士学位论文Effectofmicrowavepretreatmentonprocesstimeandqualityofblackgarlic研究生:PONGPITCHAPONGSUWAN学号:2015309160002指导教师:徐晓云教授学位类型:工学硕士领域：食品科学华中农业大学食品科技学院中国·武汉CollegeofFoodScienceandTechnologyHuazhongAgriculturalUniversityWuhan,ChinaEffectofmicrowavepretreatmentonproce

3、sstimeandqualityofblackgarlicTABLEOFCONTENTS中文摘要..................................................................................................................................iABSTRACT.................................................................................................

4、..........................iiiABBREVIATIONS.................................................................................................................v1.Introduction..................................................................................................................

5、........11.1Garlic...............................................................................................................................11.1.1Generalintroductionofgarlic..................................................................................11.1.2Physiologicalfunct

6、ionofgarlic...............................................................................21.1.3GarlicproductioninChina.......................................................................................31.2Blackgarlic...............................................................

7、......................................................41.2.1Backgroundofblackgarlic......................................................................................41.2.2Compositionofblackgarlic.....................................................................................

8、41.2.3Materi