题目

英语翻译
Similar results were obtained in banana chips using superheated steam puffing,Tabtiang et al.(2012) reported that the higher shrinkage of the osmotically treated banana could be explained by the fact that the hydroxyl group (OH-group) of n-C6H12O6 in the solution may interact withthe hydroxyl group in the banana tissue by hydrogen bonding,which made the tissue rigid and limited the expansion of the
cellular structure during puffing.

提问时间：2021-04-04

答案

香蕉片的过热蒸汽膨化也得到了同样的结论.Tabtiang(name）等人在2012年的报告中指出,经过渗透处理的香蕉中,更高的缩水程度可以由一个事实来解释：溶液中碳水化合物内的羟基(OH-)可以和香蕉组织中的羟基通过氢键结合并相互作用,氢键让（香蕉）组织坚固,并且限制细胞结构在膨化过程中的扩张.