英语翻译3.3.Ascorbic acid The ascorbic acid levels in various microwave power categories of spinach were compared with the levels in the corresponding fresh sample in Table 2 and differences were observed in ascorbic acid values of spinach.Reduct

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英语翻译3.3.Ascorbic acid The ascorbic acid levels in various microwave power categories of spinach were compared with the levels in the corresponding fresh sample in Table 2 and differences were observed in ascorbic acid values of spinach.Reduct

英语翻译3.3.Ascorbic acid The ascorbic acid levels in various microwave power categories of spinach were compared with the levels in the corresponding fresh sample in Table 2 and differences were observed in ascorbic acid values of spinach.Reduct
英语翻译
3.3.Ascorbic acid
The ascorbic acid levels in various microwave power categories of spinach were compared with the levels in the corresponding fresh sample in Table 2 and differences were observed in ascorbic acid values of spinach.Reduction in the ascorbic acid levels of the samples subjected to microwave drying was recorded depending on time.Ascorbic acid values gave the lowest results (23.30 mg 100-1 g-1) in the power level of 90 W,the longest drying period.Ascorbic acid values of the spinaches dried in the energy levels of 160 W (with 25.67 mg 100\31 g\31) and 350 W (25.70 mg 100\31 g\31) were found lower than those in higher energy levels.The differences between the values were also found significant statistically (Table 2).Although there were not very notable differences statistically between 500 W and higher powers with respect to ascorbic acid values,the best ascorbic acid values were obtained at 750 W power with 43.09 mg 100\31 g\31 and at 650 W power with 43.57 mg 100\31 g\31.Microwave cooking treatment of broccoli was realised in a study by Zhang and Hamauzu (2004),and significant losses were determined in the ascorbic acid values with prolonging the treatment period.Also,it was determined in a study on asparagus that drying period as well as drying methods leaded to ascorbic acid losses (Nindo,Sun,Wang,Tang,& Powers,2003).

英语翻译3.3.Ascorbic acid The ascorbic acid levels in various microwave power categories of spinach were compared with the levels in the corresponding fresh sample in Table 2 and differences were observed in ascorbic acid values of spinach.Reduct
3.3.Ascorbic acid
The ascorbic acid levels in various microwave power categories of spinach were compared with the levels in the corresponding fresh sample in Table 2 and differences were observed in ascorbic acid values of spinach.Reduction in the ascorbic acid levels of the samples subjected to microwave drying was recorded depending on time.Ascorbic acid values gave the lowest results (23.30 mg 100-1 g-1) in the power level of 90 W,the longest drying period.Ascorbic acid values of the spinaches dried in the energy levels of 160 W (with 25.67 mg 100\31 g\31) and 350 W (25.70 mg 100\31 g\31) were found lower than those in higher energy levels.The differences between the values were also found significant statistically (Table 2).Although there were not very notable differences statistically between 500 W and higher powers with respect to ascorbic acid values,the best ascorbic acid values were obtained at 750 W power with 43.09 mg 100\31 g\31 and at 650 W power with 43.57 mg 100\31 g\31.Microwave cooking treatment of broccoli was realised in a study by Zhang and Hamauzu (2004),and significant losses were determined in the ascorbic acid values with prolonging the treatment period.Also,it was determined in a study on asparagus that drying period as well as drying methods leaded to ascorbic acid losses (Nindo,Sun,Wang,Tang,& Powers,2003).
3.3.]抗坏血酸维生素C
菠菜的各种不同微波力量种类的]抗坏血酸维生素C水平被与表 2 的对应新鲜的样品水平相较,而且不同在菠菜的]抗坏血酸维生素C价值中被观察.受制于微波弄干的样品,抗坏血酸维生素C水平的减少被记录准时靠.维生素C的酸价值提供了 90 W 的力量水平的最低结果 (23.30个毫克 100-1 g-1),最长的弄干时期.在 160 W(由于 25.67个毫克 1001 g1) 和 350 W(25.70个毫克 1001 g1) 的能量级位中被弄干的菠菜 .
抗坏血酸维生素C价值被发现比较低的超过那些在较高的能量级位中.在价值之间的不同也被发现重要的以统计上来看 (表 2).虽然在有关于 维生素C的500 W 和较高的权力之间以统计上来看没有非常值得注意的不同酸价值,最好的抗坏血酸维生素C酸价值以和 43.09个毫克 100 的 750 W 力量被获得1 g 1 和以和 43.57个毫克 100 的 650 W 力量1 g1.煮绿花椰菜的治疗微波是在 张 和 翰墨祖(2004) 的一项研究中了解,而且重要的损失由于延长治疗时期在 ascorbic 被决定酸价值.同时,它在芦笋上的一项研究中被决定弄干时期和弄干方法导致抗坏血酸维生素C酸损失.(尼多 ,太阳,王,唐,&权力,2003)

专业翻译：
.3.抗坏血酸用菠菜的各种各样的微波能力种类的抗坏血酸水平被在在表格2的相应新的标本里与水平相比较， 并且差别被在菠菜的抗坏血酸价值里观察。 在各级样品征服的抗坏血酸内的还原对变干的微波被记录准时依靠。 抗坏血酸价值在90 W的功率电平，最长的干的时期里给最低的结果(23.30毫克100-1 g-1)。 菠菜的抗坏血酸价值在热量各级160里被弄干 W(有25.67毫克100 1...

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专业翻译：
.3.抗坏血酸用菠菜的各种各样的微波能力种类的抗坏血酸水平被在在表格2的相应新的标本里与水平相比较， 并且差别被在菠菜的抗坏血酸价值里观察。 在各级样品征服的抗坏血酸内的还原对变干的微波被记录准时依靠。 抗坏血酸价值在90 W的功率电平，最长的干的时期里给最低的结果(23.30毫克100-1 g-1)。 菠菜的抗坏血酸价值在热量各级160里被弄干 W(有25.67毫克100 1 g1)和350 W(25.70毫克100 1 g1)被发现比在更高的体能状况里的低。 在价值之间的差别也被据统计发现显著(表格2)。 虽然有不太值得注意的差别 据统计在与抗坏血酸价值有关的500 W和高功率之间， 最好的抗坏血酸价值被有43.09毫克100 1 g1 和在650 W 能力有43.57毫克100 1 g1在750 W 能力获得。 对西兰花的微波烹饪处理在张和Hamauzu一项研究过程中实现(2004)， 并且显著的损失用延长处理时期被在抗坏血酸价值内确定。 此外， 在芦荀在一项研究过程中确定干时期和干方法导致抗坏血酸损失 (Nindo，Sun，王，唐和权力，2003)。
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