| 摘要 | 第5-7页 |
| ABSTRACT | 第7-8页 |
| LIST OF ABBREVIATION | 第13-18页 |
| CHAPTER1 INTRODUCTION | 第18-33页 |
| 1.1 Background | 第18页 |
| 1.2 DIC equipment and fundamental aspect | 第18-21页 |
| 1.2.1 DIC equipment | 第18-19页 |
| 1.2.2 Instant controlled pressure drop(DIC)reactor | 第19-20页 |
| 1.2.3 Explosion puffing drying(EPD)or instant controlled pressure drop drying(ICPDD) | 第20-21页 |
| 1.3 Instant Auto-vaporization | 第21-22页 |
| 1.3.1 General approach | 第21-22页 |
| 1.4 Researches on DIC and industrial applications | 第22-23页 |
| 1.4.1 Restructuring | 第22-23页 |
| 1.4.2 Decontamination | 第23页 |
| 1.4.3 Extraction | 第23页 |
| 1.5 Combination drying with DIC | 第23-26页 |
| 1.5.1 Combination hot air drying with DIC | 第23-24页 |
| 1.5.2 Combination vacuum freezing drying with DIC | 第24-25页 |
| 1.5.3 Combination vacuum drying with DIC | 第25页 |
| 1.5.4 Combination infrared drying with DIC | 第25页 |
| 1.5.5 DIC with different pre-treatments | 第25-26页 |
| 1.6 Effects of DIC on qualities of Fruits & vegetables products | 第26-30页 |
| 1.6.1 Texture | 第26-27页 |
| 1.6.2 Microstructures | 第27-28页 |
| 1.6.3 Colour | 第28-29页 |
| 1.6.4 Sensorry evalution | 第29-30页 |
| 1.7 Hot air and freeze drying | 第30-31页 |
| 1.7.1 Hot air-drying(HAD) | 第30页 |
| 1.7.2 Freeze drying(FD) | 第30-31页 |
| 1.7.2.1 General consideration of FD | 第30-31页 |
| 1.7.3 Attributes of HAD and FD drying methods | 第31页 |
| 1.8 The main objectivies were investigated in the present study are: | 第31-33页 |
| CHAPTER2 EFFECTS OF INSTANT CONTROLLED PRESSURE DROP(DIC) DRYING ON THE TEXTURE AND TISSUE MORPHOLOGY OF FRUITS AND VEGETABLES | 第33-50页 |
| 2.1 Introduction | 第34-35页 |
| 2.2 Materials and methods | 第35-38页 |
| 2.2.1 Materials prepration | 第35-36页 |
| 2.2.2 Moisture content | 第36页 |
| 2.2.3 Drying curve | 第36页 |
| 2.2.4 Blanching(B)treatment | 第36页 |
| 2.2.5 Instant controlled pressure drop(DIC)treatment | 第36-37页 |
| 2.2.6 Volume ratio | 第37页 |
| 2.2.7 Colour | 第37页 |
| 2.2.8 Texture | 第37-38页 |
| 2.2.9 Scanning electron microscopy(SEM) | 第38页 |
| 2.2.10 Statistical analysis | 第38页 |
| 2.3 Results and discussion | 第38-49页 |
| 2.3.1 Moisture content of different morpholocal fruit and vegetable chips dried by DIC and B+DIC | 第38-40页 |
| 2.3.2 Texture analysis of different morpholoccal fruit and vegetable chips dried by DIC and B+DIC | 第40-41页 |
| 2.3.3 Colour determination of selected fruit and vegetable chips dried by DIC and B-DIC | 第41-44页 |
| 2.3.4 Volume ratio of different morphological fruit and vegetable chips dried by DIC and B+DIC | 第44-45页 |
| 2.3.5 Scanning electronic microscopy(SEM) of different morphological fruit and vegetable chips dried by DIC and B+DIC | 第45-49页 |
| 2.4 Conclusion | 第49-50页 |
| CHAPTER3 EFFECTS OF DIC ASSISTED WITH DIFFERENT PRE-TREATMENTS ON ORGANOLEPTIC QUALITY OF FOUR FRUITS AND VEGETABLES WITH REPRESENTATIVE TISSUES AND CELL MORPHOLOGY | 第50-66页 |
| 3.0 Practical application | 第50-51页 |
| 3.1 Introduction | 第51-52页 |
| 3.2 Materials and methods | 第52-55页 |
| 3.2.1 Materials preparation | 第52-53页 |
| 3.2.2 Blanching(B) | 第53页 |
| 3.2.3 Freezing(Fz) | 第53页 |
| 3.2.4 Osmotic dehydration(OD) | 第53页 |
| 3.2.5 Blanching with freezing(B+Fz) and Blanching,freezing with osmotic dehydration(B+Fz+OD) | 第53-54页 |
| 3.2.6 WL,SG,WR,and DEI | 第54页 |
| 3.2.7 Instant Control Pressure Drop(DIC) | 第54页 |
| 3.2.8 Texture | 第54页 |
| 3.2.9 Volume ratio | 第54页 |
| 3.2.10 Colour | 第54页 |
| 3.2.11 Scanning electron microscopy(SEM) | 第54-55页 |
| 3.2.12 Sensory evaluation | 第55页 |
| 3.2.13 Statistical analysis | 第55页 |
| 3.3 Results and discussion | 第55-65页 |
| 3.3.1 Effects of OD on the moisture content,weight reduction,solid gain,water loss,and dehydration efficiency index | 第55-56页 |
| 3.3.2 Effects of pre-treatments with DIC on the colour of fruit and vegetable chips | 第56-57页 |
| 3.3.3 Texture(hardness,crispness)and the volume ratio | 第57-60页 |
| 3.3.4 Sensory evaluation | 第60-61页 |
| 3.3.5 Microstructures | 第61-65页 |
| 3.4 Conclusion | 第65-66页 |
| CHAPTER4 EFFECT OF HOT AIR AND FREEZE DRYING ON DRYING CHARACTERISTICS OF APPLE AND PEACH FRUITS | 第66-80页 |
| 4.1 Introduction | 第67-68页 |
| 4.2 Materials and methodology | 第68-70页 |
| 4.2.1 Materials and preparation | 第68页 |
| 4.2.2 Hot air drying(HAD) | 第68页 |
| 4.2.3 Freeze drying(FD) | 第68页 |
| 4.2.4 Water activity(Aw) | 第68页 |
| 4.2.5 Drying rate curve | 第68-69页 |
| 4.2.6 Dynamic vapour sorption(DVS) | 第69页 |
| 4.2.7 Diffusion coefficient | 第69-70页 |
| 4.2.8 Drying kinetics | 第70页 |
| 4.2.9 Statistical analysis | 第70页 |
| 4.3 Result and discussion | 第70-79页 |
| 4.3.1 Water activity of apple and peach chips dried by HAD-(50℃,60℃,70℃) and FD | 第70-72页 |
| 4.3.2 Moisture content and drying time of apple and peach chips dried by HAD-(50℃,60℃,70℃) and FD | 第72-73页 |
| 4.3.3 Drying rate vs.drying time of apple and peach chips dried by HAD-(50℃,60℃,70℃)and FD | 第73-74页 |
| 4.3.4 Drying rate vs.moisture content of apple and peach chips dried by HAT-(50℃,60℃,and70℃) and FD | 第74-75页 |
| 4.3.5 Moisture ratio vs.drying time of apple and peach chips dried by HAD-(50℃,60℃,70℃) and FD | 第75-76页 |
| 4.3.6 Dynamic vapour sorption of apple and peach chips dried by HAD-(50℃,60℃,70℃) and FD | 第76-77页 |
| 4.3.7 Determination of effective moisture diffusivity of apple and peach fruit chips dried by HAD-(50℃,60℃,70℃) and FD drying methods | 第77-79页 |
| 4.4 Conclusion | 第79-80页 |
| CHAPTER5 EFFECT OF HOT AIR AND FREEZING DRYING ON NUTRITION AND AROMA COMPOUNDS OF APPLE AND PEACH FRUITS | 第80-103页 |
| 5.1 Introduction | 第81-82页 |
| 5.2 Materials and methods | 第82-85页 |
| 5.2.1 Materials preparation | 第82页 |
| 5.2.2 Methods | 第82页 |
| 5.2.3 Quantification of total phenolic compounds(TPC)and extraction | 第82-83页 |
| 5.2.4 Determination of vitamin C(mg Vc/100g) | 第83页 |
| 5.2.5 Antioxidant activity | 第83页 |
| 5.2.6 ABTS Radical-Scavenging Activity Assay | 第83页 |
| 5.2.7 DPPH Radical-Scavenging Activity Assay | 第83-84页 |
| 5.2.8 Ferric-Reducing Ability of Plasma Assay(FRAP) | 第84页 |
| 5.2.9 Gas chromatic-mass spectrometry(GC-MS),and HS-SPME conditions | 第84页 |
| 5.2.10 GC-MS analysis | 第84页 |
| 5.2.11 Qualitative analysis | 第84页 |
| 5.2.12 Electronic nose(E-nose) | 第84-85页 |
| 5.2.13 Statistical analysis | 第85页 |
| 5.3 Result and discussion | 第85-102页 |
| 5.3.1 The determination of TPC and vitamin C content | 第85-86页 |
| 5.3.2 The determination of antiocidant activity | 第86-87页 |
| 5.3.3 Volatile profile of apple and peach dried chips characterized by qualitative analysis of HS-SPME/GC–MS | 第87-98页 |
| 5.3.4 Cluster analysis(CA) | 第98页 |
| 5.3.5 E-nose response | 第98-99页 |
| 5.3.6 Princeple component analysis(PCA) | 第99-100页 |
| 5.3.7 E-nose sensors response | 第100-102页 |
| 5.4 Conclusion | 第102-103页 |
| CHAPTER6 OVER ALL CONCLUSION | 第103-105页 |
| 6.1 Conclusion | 第103-104页 |
| 6.2 Innovation points | 第104-105页 |
| BIBLIOGRAPHY | 第105-114页 |
| ACKNOWLEDGEMENT | 第114-115页 |
| RESUME | 第115-117页 |
| FUNDDING | 第117页 |
