| 摘要 | 第16-18页 |
| ABSTRACT | 第18-20页 |
| ABBREVATIONS AND ACRONYMS | 第21-22页 |
| CHAPTER Ⅰ INTRODUCTION | 第22-44页 |
| 1. Yellow-fleshed peach overview | 第22-27页 |
| 1.1. The origin and classification of peach | 第22-24页 |
| 1.2. Biological function and nutritional value | 第24-25页 |
| 1.3. Product development and diversification | 第25-27页 |
| 2. Optimization drying processes and the effect on the nutritional value of fruit and vegetables | 第27-33页 |
| 2.1. Explosion puffing drying | 第27-28页 |
| 2.2. Vacuum freezing drying | 第28-30页 |
| 2.3. Hot air drying | 第30-32页 |
| 2.4. Vacuum microwave drying | 第32-33页 |
| 3. The main factors affecting the quality of yellow-fleshed peach crisps | 第33-40页 |
| 3.1. Texture | 第33-34页 |
| 3.2. Colour | 第34-36页 |
| 3.3. Phenolic contents | 第36-37页 |
| 3.4. Ascorbic acid | 第37-38页 |
| 3.5. Carotenoids | 第38-40页 |
| 4. Storage effect on the quality of yellow-fleshed peach crisps | 第40-41页 |
| 4.1. Storage condition | 第40页 |
| 4.2. Quality stability under storage condition | 第40-41页 |
| 5. The aim of the study | 第41-44页 |
| 5.1. Research objectives | 第41页 |
| 5.2. The main research content | 第41-44页 |
| CHAPTER Ⅱ QUALITY PROPERTIES OF DIFFERENT VARIETIES OF YELLOW-FLESHED PEACH CRISPS AS AFFECTED BY EXPLOSIONPUFFING DRYING | 第44-64页 |
| 1. Materials and chemical | 第45-47页 |
| 1.1. Raw materials | 第45-46页 |
| 1.2. Chemicals and reagents | 第46-47页 |
| 2. Methods | 第47-53页 |
| 2.1. Explosion puffing drying process | 第47-48页 |
| 2.2. Moisture content, colour, crispness, and hardness | 第48-49页 |
| 2.3. Scanning electron microscopy (SEM) | 第49页 |
| 2.4. Carotenoid analysis | 第49-50页 |
| 2.5. Determination of total phenolics | 第50页 |
| 2.6. Determination of vitamin C | 第50-51页 |
| 2.7. Assessment of antioxidant activity | 第51-52页 |
| 2.7.1. DPPH free radical scavenging activity | 第51页 |
| 2.7.2. ABTS radical scavenging activity | 第51-52页 |
| 2.7.3. Ferric reducing antioxidant power (FRAP) | 第52页 |
| 2.7.4. Calculations formula | 第52页 |
| 2.8. Statistical analysis | 第52-53页 |
| 3. Results and discussion | 第53-63页 |
| 3.1. Texture and colour properties of yellow-fleshed peach crisps dried by explosion puffing | 第53-54页 |
| 3.2. Analysis of nutritional properties and antioxidant activity | 第54-56页 |
| 3.3. Corelation analysis (CA) | 第56-59页 |
| 3.4. Principal component analysis (PCA) | 第59-62页 |
| 3.5. System cluster analysis (SCA) | 第62-63页 |
| 4. Conclusion | 第63-64页 |
| CHAPTER Ⅲ COMPARATIVE EVALUATION OF EXPLOSION PUFFING DRYING WITH OTHER DRYING METHODS ON THE QUALITY PROPERTIES AND ANTIOXIDANT ACTIVITY OF YELLOW-FLESHEDPEACH CRISPS | 第64-81页 |
| 1. Materials and chamicals | 第65-66页 |
| 1.1. Raw materials | 第65-66页 |
| 1.2. Chemicals and reagents | 第66页 |
| 2. Methods | 第66-68页 |
| 2.1. Drying process | 第66-67页 |
| 2.1.1. Hot air drying | 第66页 |
| 2.1.2. Vacuum freezing drying | 第66-67页 |
| 2.1.3. Vacuum microwave drying | 第67页 |
| 2.1.4. A Explosion puffing drying | 第67页 |
| 2.2. Moisture content, colovir, crispness, and hardness | 第67页 |
| 2.3. Scanning electron microscopy (SEM) | 第67-68页 |
| 2.4. Carotenoid analysis | 第68页 |
| 2.5. Determination of total phenolics | 第68页 |
| 2.6. Determination of vitamin C | 第68页 |
| 2.7. Assessment of antioxidant activity | 第68页 |
| 2.8. Statistical analysis | 第68页 |
| 3. Results and discussion | 第68-80页 |
| 3.1. Quality properties | 第68-73页 |
| 3.2. Carotenoids of yellow-fleshed peach crisps by different drying process | 第73-75页 |
| 3.3. Total phenolics content | 第75-76页 |
| 3.4. Vitamin C | 第76-77页 |
| 3.5. Antioxidant capability | 第77-79页 |
| 3.6. Principal component analysis (PCA) | 第79-80页 |
| 4. Conclusion | 第80-81页 |
| CHAPTER Ⅳ OPTIMIZATION OF EXPLOSION PUFFING DRYING FOR HIGH-VALUE YELLOW-FLESHED PEACH CRISPS USING RESPONSE SURFACE METHODOLOGY | 第81-98页 |
| 1. Materials and chemicals | 第82页 |
| 1.1. Raw materials | 第82页 |
| 1.2. Chemicals and reagents | 第82页 |
| 2. Methods | 第82-85页 |
| 2.1. Explosion puffing drying | 第82-83页 |
| 2.2. Hot air dying | 第83-84页 |
| 2.3. Vacuum freeze drying | 第84页 |
| 2.4. Moisture content, crispness, and total colour difference | 第84页 |
| 2.5. Carotenoid analysis | 第84页 |
| 2.6. Assesment of antioxidant activity | 第84页 |
| 2.7. Optimization of EPD by RSM and statistical analysis | 第84-85页 |
| 3. Results and discussion | 第85-97页 |
| 3.1. Effect of EPD condition on crispness | 第85-89页 |
| 3.2. Effect of EPD condition on total colour differences | 第89-91页 |
| 3.3. Effect of EPD condition on total carotenoid content | 第91-93页 |
| 3.4. Effect of EPD condition on total Mitioxidant activity | 第93-94页 |
| 3.5. Optimal conditions and verification | 第94-95页 |
| 3.6. Comparison of EPD and other drying methods | 第95-97页 |
| 4. Conclusion | 第97-98页 |
| CHAPTER Ⅴ STORAGE STABILITY OF CAROTENOIDS IN YELLOW-FLESHED PEACH CRISPS AT DIFFERENT RELATIVE VAPOUR PRESSURE ENVIRONMET | 第98-116页 |
| 1. Materials and chemicals | 第99-100页 |
| 1.1. Raw materials | 第99-100页 |
| 1.2. Chemicals and reagents | 第100页 |
| 2. Methods | 第100-103页 |
| 2.1. Experimental drying procedures | 第100-101页 |
| 2.2. Water sorption behavior analysis | 第101页 |
| 2.3. X-ray diffraction (XRD) | 第101-102页 |
| 2.4. Scanning electron microscope (SEM) | 第102页 |
| 2.5. Carotenoids degradation during storage | 第102页 |
| 2.6. Colourimetry | 第102-103页 |
| 2.7. Statistical analysis | 第103页 |
| 3. Results and discussion | 第103-115页 |
| 3.1. Modelling of degradation total carotenoids during storage | 第103-104页 |
| 3.2. Water activity dependence of the kinetic rate of carotenoid degradation | 第104-109页 |
| 3.3. Water sorption behaviour of yellow-fleshed peach crisps stored at room temperature | 第109-113页 |
| 3.4. The relationship between colour behaviour during storage and carotenoids degradation | 第113-115页 |
| 4. Conclusion | 第115-116页 |
| SUMMARY | 第116-124页 |
| INNOVATION AND FUTURE RESEARCH | 第124-125页 |
| REFERENCES | 第125-138页 |
| ACKNOWLEDGEMENTS | 第138-139页 |
| ACADEMIC PAPERS PUBLISHED | 第139页 |
