| ACKNOWLEDGEMENTS | 第8-10页 |
| ABSTRACT | 第10-14页 |
| 摘要 | 第15-29页 |
| LIST OF ABBREVIATION | 第29-31页 |
| CHAPTER ONE GENERAL INTRODCTION AND PROJECT AIMS | 第31-38页 |
| 1.1 Introduction | 第31-34页 |
| 1.2 Objectives and significance of study | 第34-36页 |
| 1.3 Organization of dissertation | 第36-38页 |
| CHAPTER TWO LITERATURE REVIEW | 第38-55页 |
| 2.1 Sweet potato (Ipomea batatas) | 第38-41页 |
| 2.1.1 Origin and Taxonomy | 第38页 |
| 2.1.2 Cultivation | 第38-39页 |
| 2.1.3 Nutritional benefits of sweet potato | 第39-41页 |
| 2.2 Ultrasound | 第41-44页 |
| 2.2.1 Ultrasound probe/horn | 第42-44页 |
| 2.3 Osmotic dehydration | 第44-48页 |
| 2.3.1 Factors affecting osmotic dehydration | 第46-48页 |
| 2.3.1.1 Concentration | 第46页 |
| 2.3.1.2 Temperature | 第46-47页 |
| 2.3.1.3 Agitation of osmotic solution | 第47页 |
| 2.3.1.4 Process time | 第47页 |
| 2.3.1.5 Geometry of the food samples | 第47-48页 |
| 2.3.2 Advantages of osmotic dehydration | 第48页 |
| 2.4 Frying | 第48-55页 |
| 2.4.1 Theory of frying | 第49-50页 |
| 2.4.2 Factors affecting frying of food | 第50-55页 |
| 2.4.2.1 Temperature | 第50-51页 |
| 2.4.2.2 Oil type | 第51页 |
| 2.4.2.3 Frying time | 第51页 |
| 2.4.2.4 Pretreatment methods | 第51-55页 |
| 2.4.2.4.1 Predrying | 第51-52页 |
| 2.4.2.4.2 Blanching | 第52页 |
| 2.4.2.4.3 Coating | 第52页 |
| 2.4.2.4.4 Osmotic dehydration | 第52-53页 |
| 2.4.2.4.5 Microwaving | 第53页 |
| 2.4.2.4.6 Freezing | 第53页 |
| 2.4.2.4.7 Ultrasound | 第53页 |
| 2.4.2.4.8 Pulsed electric field(PEF) | 第53-55页 |
| Chapter Three Optimization of Ultrasound Assisted Osmotic Dehydration of Sweet Potato (Ipomea batatas)Using Response Surface Methodology | 第55-70页 |
| 3.1 Introduction | 第55-57页 |
| 3.2 Materials and Methods | 第57-59页 |
| 3.2.1 Ultrasound assisted osmotic dehydration | 第57-58页 |
| 3.2.2 Experimental desiga | 第58-59页 |
| 3.2.3 Deteramination of water loss, solute gain and weight reduction | 第59页 |
| 3.3 Statistical Analysis | 第59-61页 |
| 3.4 Result and Discussion | 第61-68页 |
| 3.4.1 Description of Model | 第61页 |
| 3.4.2 Water Loss | 第61-65页 |
| 3.4.3 Solid gain | 第65-66页 |
| 3.4.4 Weight Reduction | 第66-68页 |
| 3.4.5 Optimization | 第68页 |
| 3.5 Conclusion | 第68-70页 |
| Chapter Four Influence of Ultrasound onMass Transfer Kinetics,Structure, Carotenoid and Vitamin C Content of Osmodehydrated Sweet Potato (Ipomea Batatas) | 第70-92页 |
| 4.1 Introduction | 第70-72页 |
| 4.2 Material and Methods | 第72-78页 |
| 4.2.1 Raw materials | 第72-73页 |
| 4.2.2 Pretreatment Methods | 第73-74页 |
| 4.2.3 Determination of water loss and solid gain | 第74页 |
| 4.2.4 Determination of Mass Transfer Kinetics | 第74-76页 |
| 4.2.5 Scanning Electron Microscopy (SEM) | 第76页 |
| 4.2.6 Determination of Carotenoid Contents | 第76-77页 |
| 4.2.7 Determination of Vitamin C Content | 第77-78页 |
| 4.3 Statistical Analysis | 第78页 |
| 4.4 Results and Discussion | 第78-91页 |
| 4.4.1 Mass transfer kinetics of osmodehydrated sweet potato | 第78-79页 |
| 4.4.2 Water loss | 第79-82页 |
| 4.4.3 Solid gain | 第82-83页 |
| 4.4.4 Effects of Different Pretreatments on the Microstructure of Osmodehydrated Sweet Potato | 第83-87页 |
| 4.4.5 Effects of Different Pretreatments on the Carotenid Contents of Sweet Potato | 第87-88页 |
| 4.4.6 Effects of Different Pretreatments on the Vitamin C Contents of Sweet Potato | 第88-91页 |
| 4.5 Conclusion | 第91-92页 |
| CHAPTER FIVE Influence of Ultrasound Pretreatment on Diffusion Coefficients, Texture and Colour of Osmodehydrated Sweet Potato (Ipomea Batatas) | 第92-114页 |
| 5.1 Introduction | 第92-93页 |
| 5.2 Material and methods | 第93-98页 |
| 5.2.1 Material | 第93-94页 |
| 5.2.2 Methods | 第94-95页 |
| 5.2.2.1 Pretreatment methods | 第94-95页 |
| 5.2.3 Determination of water loss and solid gain | 第95页 |
| 5.2.4 Determination of effective moisture dffusivity during osmotic dehydration | 第95-97页 |
| 5.2.5 Determination of water diffusivity of pretreated sweet potato during hot air drying | 第97页 |
| 5.2.6 Texture analysis | 第97页 |
| 5.2.7 Colour analysis | 第97-98页 |
| 5.3 Statistical Analysis | 第98页 |
| 5.4 Results and discussion | 第98-113页 |
| 5.4.1 Effects of ultrasounds treatments on the moisture and solute diffusivities of osmodehydrated sweep potato | 第98-102页 |
| 5.4.2 Effects of ultrasounds treatments on the texture of osmodehydrated sweet potato | 第102-103页 |
| 5.4.3 Effect of ultrasound treatments on the colourof osmodehydrated sweet potato | 第103-111页 |
| 5.4.4 Effect of ultrasound pretreatments on the water diffusivity of pretreated sweet potato during hot air drying | 第111页 |
| 5.4.5 Total drying time | 第111-113页 |
| 5.5 Conclusion | 第113-114页 |
| CHAPTER SIX Effect of ultrasound pretreatments on the kinetics of moisture loss and oil uptake during deep fat frying of sweet potato (Ipomea batatas) | 第114-135页 |
| 6.1 Introduction | 第114-117页 |
| 6.2 Materials and methods | 第117-120页 |
| 6.2.1 Materials | 第117页 |
| 6.2.2 Pretreatment procedure | 第117-118页 |
| 6.2.3 Frying | 第118页 |
| 6.2.4 Moisture content analysis | 第118页 |
| 6.2.5 Oil content analysis | 第118-119页 |
| 6.2.6 Modeling | 第119-120页 |
| 6.3 Statistical Analysis | 第120-121页 |
| 6.4 Results and Discussion | 第121-134页 |
| 6.4.1 Effect of ultrasound pretreatment on the moisture content of fried sweet potato | 第121-127页 |
| 6.4.2 Effect of ultrasound pretreatment on the oil content of fried sweet potato | 第127-134页 |
| 6.5 Conclusion | 第134-135页 |
| CHAPTER SEVEN Effects of Ultrasound Pretreatments an the Texture and Colour Kinetics of Sweet Potato (Ipomea batatas) during Deep Fat Frying | 第135-158页 |
| 7.1 Introduction | 第135-137页 |
| 7.2 Material and Methods | 第137-141页 |
| 7.3 Statistical Analysis | 第141页 |
| 7.4 Results and discussion | 第141-157页 |
| 7.5 Conclusion | 第157-158页 |
| CHAPTER EIGHT Effects of Ultrasound Pretreatments on the Structure,Carotenoid and Vitamin C of Fried Sweet Potato | 第158-172页 |
| 8.1 Introduction | 第158-159页 |
| 8.2 Material and Methods | 第159-164页 |
| 8.2.1 Raw material | 第159-160页 |
| 8.2.2 Pretreatment methods | 第160-161页 |
| 8.2.3 Frying experiment | 第161页 |
| 8.2.4 Determination of Carotenoid Contents | 第161-162页 |
| 8.2.5 Determinaton of Vitamin C Content | 第162-163页 |
| 8.2.6 Scanning Electron Microscopy (SEMI) | 第163页 |
| 8.2.7 Sensory Analysis | 第163-164页 |
| 8.3 Statistical Analysis | 第164页 |
| 8.4 Result and discussion | 第164-169页 |
| 8.4.1 Carotenoid retention of fried sweet potato pretreated by ultrasound | 第164-165页 |
| 8.4.2 Vitamin C retention of fried sweet potato pretreated by Ultrasound | 第165-166页 |
| 8.4.3 Effects of ultrasound pretreatments on the structure of fried sweet potato | 第166-167页 |
| 8.4.4 Sensory analysis results | 第167-169页 |
| 8.5 Conclusion | 第169-172页 |
| CHAPTER NINE | 第172-176页 |
| 9.1 General Conclusions, Future Work and List of Publication | 第172-175页 |
| 9.2 Innovations/Novelty | 第175页 |
| 9.3 Future Work | 第175-176页 |
| References | 第176-204页 |
| List of Publications | 第204页 |
| Other Publications | 第204-205页 |
