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中文摘要：
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。通过响应面分析可知在载冷剂温度为-20℃下超声波辅助浸渍冷冻的最佳工艺参数：超声波功率为58 W,超声波作用模式为50%,超声波作用时间为0.7 min,解冻后毛豆仁质构（硬度）和持水力分别为6.05 kg/cm^2和92%。
英文摘要：
The effect of power ultrasound on freezing rate was influenced by ultrasound power, exposure time and the ultrasound pulsed to which ultrasound was applied. The response surface analysis was showed that the texture and the water-holding power of edamame after thawing was 6.05 kg/cm^2,92% when 58 W ultrasound power was applied for 0.7 min, 50%pulsed at the coolant temperature of -20 ℃.
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Comparison of the effect of microwave freeze drying and microwave vacuum drying upon the process and
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