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SCI minor revisions 修改求助 收到二审全部审稿意见为 The corn distarch phosphate/corn straw cellulose films prepared by ultrasonic/microwave-assisted treatment in this study showed mechanical properties, light transmittance and water vapour permeability which are desirable for the food industry. There is need to explain how these properties are useful. Indicate applications in food industry. Still language is not satisfactory. 修改前原文为：结论部分 The corn distarch phosphate/corn straw cellulose films prepared by ultrasonic/microwave-assisted treatment in this study showed mechanical properties, light transmittance and water vapour permeability which are desirable for the food industry. The intensification of ultrasonic/microwave power had a significant effect on tensile strength and elongation at break of the resulting films, and also affects their microstructure. Moreover, the results of our study showed that light transmittance and water vapour permeability by ultrasonic/microwave-assisted treatment was more advantageous in comparison to control films due to better molecular aggregation structure and appearance. Therefore, ultrasonic/microwave -assisted treatment could be a promising approach to enhance functionality and application of edible films in the food industry. These films appear promising for the development of biodegradable packaging for use with fresh meat and vegetables. 修改后为： The corn distarch phosphate/corn straw cellulose films prepared by ultrasonic/microwave-assisted treatment in this study showed mechanical properties, light transmittance and water vapour permeability which are desirable for the food industry. These can offer several advantages to the fresh food such as improvement in the retention of color, water and flavor components, the maintenance of quality during shipping and storage, the reduction of storage disorders and improved consumer appeal. The intensification of ultrasonic/microwave power had a significant effect on tensile strength and elongation at break of the resulting films, and also affects their microstructure. Moreover, the results of our study showed that light transmittance and water vapour permeability by ultrasonic/microwave-assisted treatment was more advantageous in comparison to control films due to better molecular aggregation structure and appearance. Therefore, ultrasonic/microwave-assisted treatment could be a promising approach to enhance functionality and application of edible films in the food industry. These films appear promising for the development of biodegradable packaging for use with fresh meat and vegetables. 各位虫友大侠帮助看看合理不，关于Still language is not satisfactory.实在不知道怎么修改了，请各位虫友帮助。 谢谢！不胜感激！ 发自小木虫IOS客户端 |
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tonghuasxr(liouzhan654代发): 金币+2, 感谢交流 2018-01-15 10:24:20
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tonghuasxr(liouzhan654代发): 金币+2, 感谢交流 2018-01-15 10:24:20
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In this study，the corn distarch phosphate/corn straw cellulose films were prepared using ultrasonic/microwave-assisted treatment . The Mechanical properties, light transmittance and water vapour permeability were determined,which were desirable for the food industry. (这两句或者整合一句： in this study, the Mechanical properties, light transmittance and water vapour permeability were determined from the corn distarch phosphate/corn straw cellulose films prepared by ultrasonic/microwave-assisted treatment, which were desirable for the food industry. ) 个人理解，这里审稿人是要你说明这几个性质是怎么有用的，你可以在这里加上 一段Mechanical properties, light transmittance and water vapour permeability 对食品或者其她因素的影响，接下来就是 these properties can offer several advantages to the fresh food such as improvement in the retention of color, water and flavor components, the maintenance of quality during shipping and storage, the reduction of storage disorders and improved consumer appeal.The intensification of ultrasonic/microwave power had a significant effect on the tensile strength and elongation at break of the resulting films as well as the microstructure. Moreover, Our results showed that light transmittance and water vapour permeability by ultrasonic/microwave-assisted treatment were more advantageous than the control films due to the better molecular aggregation structure and appearance. Therefore, ultrasonic/microwave-assisted treatment could be a promising approach to enhance functionality and application of edible films in the food industry. These films appear promising for the development of biodegradable packaging of fresh meat and vegetables. |
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