速溶杨梅—甘蓝固体饮料的加工及贮藏工艺研究
|
摘要
固体饮料营养丰富,冲饮方便,但目前固体饮料的产品大多以添加剂调配而成,以新鲜原料加工的较少。果蔬速溶固体饮料加工中普遍存在色素降解、结块等问题,本论文以新鲜杨梅和甘蓝为原料,着重研究影响喷雾干燥杨梅-甘蓝粉加工、贮藏过程中容易出现的粘壁、结块及褪色等问题,首次研究了杨梅中主要的风味物质为反-丁子香烯,占总量的60%,主要结果如下:
甘蓝浆和杨梅汁流变特性研究。甘蓝浆在3 oBrix到6 oBrix范围内,流动系数n在0.22-0.33之间变化,为非牛顿流体,浓度对粘度的影响比温度的大;甘蓝浆具有一定的屈服应力,甘蓝浆表观粘度与浓度和温度的关系符合ηa=0.21exp(1.159 C+1222/T)。
喷雾干燥甘蓝粉加工工艺及甘蓝中硫苷成分的分析。结果表明:加工甘蓝粉较好的喷雾干燥条件是进出口温度为185℃/80℃,均质压力为20 MPa 2次,麦芽糊精添加量占甘蓝粉总干物质含量的60%,进料浓度为5 oBrix,生产的甘蓝粉品质较好;通过液质联用在甘蓝中检测到4种硫苷组分,内叶和外叶的组分相同,喷雾干燥后硫苷保存率较高,为97.6%。
速溶杨梅粉的加工及抗氧化性研究。利用响应面分析研究了喷雾干燥杨梅粉的优化工艺,结果表明:进出口温度,浓度对杨梅粉含水率有显著差异,麦芽糊精DE值的影响不显著,进口温度(140-160℃)和出口温度(65-85℃)对杨梅粉Hunter a值有显著影响,喷雾干燥杨梅粉最佳条件为进出口温度150℃/75℃,浓度12 oBrix和19 DE麦芽糊精;150-250μm之间的杨梅粉冲调性最好;杨梅粉浓度与清除自由基能力呈线性关系,1 g杨梅粉约相当于1 mgVc对自由基的清除能力,杨梅粉对不同自由基的清除能力为:DPPH·自由基>氧自由基>NO2-自由基。
单粉和混合粉等温吸湿规律及显微结构分析。甘蓝粉和混合粉的等温吸湿规律呈反“S”型,喷雾干燥甘蓝粉比其它干燥方式的甘蓝粉平衡含水率低,比混合粉平衡含水率高,GAB模型可以较好地预测混合粉在不同温度下的吸附规律;混合粉中含量较高的葡萄糖和果糖是其粘壁、吸湿、结块的主要原因;杨梅粉水分活度与玻璃化转变温度呈线性关系,Tg=45.758-168.8 aw;造粒后粉内部结构疏松多孔是其冲调好的根本原因。
杨梅-甘蓝粉最适加工贮藏条件的研究。混合粉加工的最适环境为温度低于25℃,相对湿度低于44%;混合粉在180天贮藏过程中,除总酚变化较大外,其余营养变化不明显,含水率为4.9%的混合粉,37℃时其半衰期为349天;含水率为7.2%的混合粉,在常温和37℃其半衰期为133和213天。
杨梅-甘蓝粉冲调后色泽和风味研究。冲调混合粉温度为45℃、55℃、65℃时,花色苷降解一半所需的时间t1/2分别为173.3 min、101.9 min和50.6 min,活化能Ea为54.97 kJ/mol,Q10在1.75-1.88之间;通过HS-SPME-GC-MS对50℃和80℃冲调后杨梅粉的风味物质进行检测,风味物质有醇、烷、烯、醛、酯、酸、苯及呋喃等,杨梅中主要的风味物质是萜烯类化合物,分别占50℃和80℃风味总量的69.37%和25.59%,含量最多的萜烯是反-丁子香烯,分别占60%和22.62%,其次还有壬醛、甲氧苯基肟等。
Solid beverage has rich nutrition and convenient drink, but most of solid beverage is made of additive and little is green materials. The exist problem in processing is pigment degradation and caking. We made use of fresh bayberry and cabbge and lay a strong emphasis on stickiness, caking and degradation during spray-dried bayberry-cabbage powder processing and storage. We studied that the main flavor material of bayberry was caryophyllene for the first time, which accounted for 60%. The main results were such as:
Study on cabbage pulp and bayberry juice rheological properties. The cabbage pulp of flow behavior index of less than one confirmed pseudo plasticity(n =0.22-0.33). The effect of soluble solids on apparent viscosity was more pronounced than the effect of temperature. The cabbage pulp was found to behave as the yield stress. For the conditions investigated, a mathematical model,ηa=0.21exp(1.159C+1222/T), that is suitable for describing the influence of temperature and dissolved soilds on the apparent viscosity .
Study on technology of spray drying cabbage powder and glucosinolate component analysis of cabbage. The optimum spray drying conditions was inlet and outlet temperature 185℃/80℃, homogenerizing pressure 20 MPa and two times, the adding amount of maltodextrin about 60%,concentration 5 oBrix, which cabbage powder had good quality. The four glucosinolate of cabbage were analyzed by high-performance liquid chromatography (HPLC), photodiode array detection (DAD), electronic spray ion mass spectrometry(ESI-MS). The inner leaf and outer leaf had the same glucosinolate components. The retention of glucosinolate was 97.6% after spray drying.
RSM design of spray dried bayberry powder was studied. Inlet and outlet air temperature, bayberry juice concentration had an important effect on powder water content, but maltodextrin DE (12 and 19) value had no effect. Significant effect of the inlet, outlet air temperature on the Hunter a value of the powder was found. The optimum technology was 150℃/75℃and 12 oBrix. The higher atomizer speed, the smaller particle size of bayberry powder was. After agglomeration, the reconstitution properties of the bayberry powder was greatly improved and the particle size of good reconstitution was ranged from 150μm to 250μm. There was a linear relation between radical scavenging activity of bayberry powder and concentration. The scavenging activity of 1 g bayberry powder corresponds to activity of 1 mg vitamin C. The scavenging activity of bayberry powder was in the order of DPPH·radical> superoxide anion radical > nitric oxide radical.
Sorption isotherm curves and microcosmic structure of single and mixed powder. Sorption isotherm curves of cabbage powder and bayberry powder had sigmoidal shapes typical for foods. Moisture content of cabbage powder at equilibrium was higher than the other drying cabbage powder and bayberry powder. The GAB model could well predict the isotherm of cabbage powder at each temperature. The main reason of stickiness, hygroscopic and caking is due to glucose and fructose in the cabbage powder and bayberry powder. The glass transition temperature of bayberry powder had linear relation with water activity, Tg= 45.758-168.8 aw,R2=0.8631. The main reason of good reconstitution was due to its loosen and porous structure.
The appropriate processing conditions of bayberry powder should be low to 25℃and 44%RH. Apart from the total phenol, the other nutrition including water content, water activity, total sugar, reducing sugar and browning index, changed little during the 180-d storage.
The color degradation and flavor changes of bayberry-cabbage powder after reconstitution was studied. The t1/2 was 349 days at 38℃w hen water content of bayberry powder was 4.9%. The t1/2 values for anthocyanin degradation were 173.3、101.9 and 50.6 min in reconstituted bayberry juice at 45℃, 55℃and 65℃, respectively. The activity energy (Ea) was 54.97 kJ/mol and Q10 was from 1.75 to 1.88. After measuring the bayberry flavor material of 50℃and 80℃reconstitution by HS-SPME-GC-MS, we found the flavor had alcohol, alkyl, alkene, aldehyde, ester, acid, benzene and furan. The main flavor was terpene, respectively 69.37% and 25.59% after 50℃and 80℃reconstitution. The most important was caryophyllene, respectively 60% and 22.62% after 50℃and 80℃reconstitution, of course nonanal and oxime-, methoxy- phenyl.
甘蓝浆和杨梅汁流变特性研究。甘蓝浆在3 oBrix到6 oBrix范围内,流动系数n在0.22-0.33之间变化,为非牛顿流体,浓度对粘度的影响比温度的大;甘蓝浆具有一定的屈服应力,甘蓝浆表观粘度与浓度和温度的关系符合ηa=0.21exp(1.159 C+1222/T)。
喷雾干燥甘蓝粉加工工艺及甘蓝中硫苷成分的分析。结果表明:加工甘蓝粉较好的喷雾干燥条件是进出口温度为185℃/80℃,均质压力为20 MPa 2次,麦芽糊精添加量占甘蓝粉总干物质含量的60%,进料浓度为5 oBrix,生产的甘蓝粉品质较好;通过液质联用在甘蓝中检测到4种硫苷组分,内叶和外叶的组分相同,喷雾干燥后硫苷保存率较高,为97.6%。
速溶杨梅粉的加工及抗氧化性研究。利用响应面分析研究了喷雾干燥杨梅粉的优化工艺,结果表明:进出口温度,浓度对杨梅粉含水率有显著差异,麦芽糊精DE值的影响不显著,进口温度(140-160℃)和出口温度(65-85℃)对杨梅粉Hunter a值有显著影响,喷雾干燥杨梅粉最佳条件为进出口温度150℃/75℃,浓度12 oBrix和19 DE麦芽糊精;150-250μm之间的杨梅粉冲调性最好;杨梅粉浓度与清除自由基能力呈线性关系,1 g杨梅粉约相当于1 mgVc对自由基的清除能力,杨梅粉对不同自由基的清除能力为:DPPH·自由基>氧自由基>NO2-自由基。
单粉和混合粉等温吸湿规律及显微结构分析。甘蓝粉和混合粉的等温吸湿规律呈反“S”型,喷雾干燥甘蓝粉比其它干燥方式的甘蓝粉平衡含水率低,比混合粉平衡含水率高,GAB模型可以较好地预测混合粉在不同温度下的吸附规律;混合粉中含量较高的葡萄糖和果糖是其粘壁、吸湿、结块的主要原因;杨梅粉水分活度与玻璃化转变温度呈线性关系,Tg=45.758-168.8 aw;造粒后粉内部结构疏松多孔是其冲调好的根本原因。
杨梅-甘蓝粉最适加工贮藏条件的研究。混合粉加工的最适环境为温度低于25℃,相对湿度低于44%;混合粉在180天贮藏过程中,除总酚变化较大外,其余营养变化不明显,含水率为4.9%的混合粉,37℃时其半衰期为349天;含水率为7.2%的混合粉,在常温和37℃其半衰期为133和213天。
杨梅-甘蓝粉冲调后色泽和风味研究。冲调混合粉温度为45℃、55℃、65℃时,花色苷降解一半所需的时间t1/2分别为173.3 min、101.9 min和50.6 min,活化能Ea为54.97 kJ/mol,Q10在1.75-1.88之间;通过HS-SPME-GC-MS对50℃和80℃冲调后杨梅粉的风味物质进行检测,风味物质有醇、烷、烯、醛、酯、酸、苯及呋喃等,杨梅中主要的风味物质是萜烯类化合物,分别占50℃和80℃风味总量的69.37%和25.59%,含量最多的萜烯是反-丁子香烯,分别占60%和22.62%,其次还有壬醛、甲氧苯基肟等。
Solid beverage has rich nutrition and convenient drink, but most of solid beverage is made of additive and little is green materials. The exist problem in processing is pigment degradation and caking. We made use of fresh bayberry and cabbge and lay a strong emphasis on stickiness, caking and degradation during spray-dried bayberry-cabbage powder processing and storage. We studied that the main flavor material of bayberry was caryophyllene for the first time, which accounted for 60%. The main results were such as:
Study on cabbage pulp and bayberry juice rheological properties. The cabbage pulp of flow behavior index of less than one confirmed pseudo plasticity(n =0.22-0.33). The effect of soluble solids on apparent viscosity was more pronounced than the effect of temperature. The cabbage pulp was found to behave as the yield stress. For the conditions investigated, a mathematical model,ηa=0.21exp(1.159C+1222/T), that is suitable for describing the influence of temperature and dissolved soilds on the apparent viscosity .
Study on technology of spray drying cabbage powder and glucosinolate component analysis of cabbage. The optimum spray drying conditions was inlet and outlet temperature 185℃/80℃, homogenerizing pressure 20 MPa and two times, the adding amount of maltodextrin about 60%,concentration 5 oBrix, which cabbage powder had good quality. The four glucosinolate of cabbage were analyzed by high-performance liquid chromatography (HPLC), photodiode array detection (DAD), electronic spray ion mass spectrometry(ESI-MS). The inner leaf and outer leaf had the same glucosinolate components. The retention of glucosinolate was 97.6% after spray drying.
RSM design of spray dried bayberry powder was studied. Inlet and outlet air temperature, bayberry juice concentration had an important effect on powder water content, but maltodextrin DE (12 and 19) value had no effect. Significant effect of the inlet, outlet air temperature on the Hunter a value of the powder was found. The optimum technology was 150℃/75℃and 12 oBrix. The higher atomizer speed, the smaller particle size of bayberry powder was. After agglomeration, the reconstitution properties of the bayberry powder was greatly improved and the particle size of good reconstitution was ranged from 150μm to 250μm. There was a linear relation between radical scavenging activity of bayberry powder and concentration. The scavenging activity of 1 g bayberry powder corresponds to activity of 1 mg vitamin C. The scavenging activity of bayberry powder was in the order of DPPH·radical> superoxide anion radical > nitric oxide radical.
Sorption isotherm curves and microcosmic structure of single and mixed powder. Sorption isotherm curves of cabbage powder and bayberry powder had sigmoidal shapes typical for foods. Moisture content of cabbage powder at equilibrium was higher than the other drying cabbage powder and bayberry powder. The GAB model could well predict the isotherm of cabbage powder at each temperature. The main reason of stickiness, hygroscopic and caking is due to glucose and fructose in the cabbage powder and bayberry powder. The glass transition temperature of bayberry powder had linear relation with water activity, Tg= 45.758-168.8 aw,R2=0.8631. The main reason of good reconstitution was due to its loosen and porous structure.
The appropriate processing conditions of bayberry powder should be low to 25℃and 44%RH. Apart from the total phenol, the other nutrition including water content, water activity, total sugar, reducing sugar and browning index, changed little during the 180-d storage.
The color degradation and flavor changes of bayberry-cabbage powder after reconstitution was studied. The t1/2 was 349 days at 38℃w hen water content of bayberry powder was 4.9%. The t1/2 values for anthocyanin degradation were 173.3、101.9 and 50.6 min in reconstituted bayberry juice at 45℃, 55℃and 65℃, respectively. The activity energy (Ea) was 54.97 kJ/mol and Q10 was from 1.75 to 1.88. After measuring the bayberry flavor material of 50℃and 80℃reconstitution by HS-SPME-GC-MS, we found the flavor had alcohol, alkyl, alkene, aldehyde, ester, acid, benzene and furan. The main flavor was terpene, respectively 69.37% and 25.59% after 50℃and 80℃reconstitution. The most important was caryophyllene, respectively 60% and 22.62% after 50℃and 80℃reconstitution, of course nonanal and oxime-, methoxy- phenyl.
引文
1.中华人民共和国卫生部,中国国际标准化管理委员会. GB7101-2003固体饮料卫生标准[S].北京:中国标准出版社, 2004
2. Mujumder A. Handbook of Industrial Drying[M]. New York: Marcel Dekker, Inc., 1987. 165-169
3.无锡轻工业学院,天津轻工业学院合编.食品工程原理(下)[M].轻工业出版社, 1987. 365-367
4. Jaya S, Das H. Effect of maltodextrin, glycerol monostearate and tricalcium phosphate on vacuum dried mango powder properties[J]. Journal of Food Engineering, 2004, 63(2): 125-134
5. Ratti C. Hot air and freeze-drying of high-value foods: a review[J]. Journal of FoodEngineering, 2001, 49(4): 311-319
6.胡益民,夏广玲,朱军.速溶茶的冷冻干燥工艺[J].食品科学, 1995, 16(3): 34-36
7. Sinija V R, Mishra H N, Bal S. Process technology for production of soluble tea powder[J]. Journal of Food Engineering, 2007, 82(3): 276-283
8.符伟扬.冻干技术在速溶咖啡生产中的应用[J].包装与食品机械, 2000, 18(4): 19-21
9. MacLeod C S, McKittrick J A, Hindmarsh J P, et al. Fundamentals of spray freezing of instant coffee[J]. Journal of Food Engineering, 2006, 74(4): 451-461
10.孟宪军,吴朝霞,朱继英.冻干法生产乳酸发酵复合蔬菜固体饮料的研究[J].食品科学, 2002, 23(8): 128-130
11.余华,颜军,刘海燕.冻干酸奶粉的速溶性及发酵性研究[J].四川食品与发酵, 2004, 40(2): 22-24
12.李奉勤.中药制粒技术的发展与展望[J].河北中医, 2006, 12(28): 956-958
13.张东利,郝东升,舒安庆,等.流化床喷雾造粒技术进展[J].化学工业与工程, 2005, 22(4): 289-295
14.颜栋美,腾建文,于兰,等.薏米奶茶固体饮料的制备[J].食品工业, 2003, 24(2): 32-33
15.陈敏伟.菊花晶(四)[J].食品工业, 1996, 2: 34-35
16.林小燕.固体饮料海藻晶生产工艺[J].食品科学, 1995, 16(11): 36-37
17.张雁,李健雄,张名位,等.苦瓜颗粒冲剂的工艺研究[J].食品工业科技, 2006, 27(7): 108-109
18. Windhab E J. New developments in crystallization processing[J]. Journal of Thermal Analysis and Calorimetry, 1999, 57: 171-180
19. Hindmarsh J P, Russell A B, Chen X D. Fundamentals of the spray freezing of foods--microstructure of frozen droplets[J]. Journal of Food Engineering, 2007, 78(1): 136-150
20. Meryman H T. Sublimation freeze drying without a vacuum. Science, 1959, 130: 628-629
21. Mumenthaler M, Leuenberger H. Atmospheric sprayfreeze drying: A suitable alternative in freeze drying technology[J]. International Journal of Pharmaceutics, 1991, 72: 97-110
22.李里特.大豆加工与应用[M].北京:化学出版社, 2003
23.刘成梅,刘伟,涂宗财,等.高膳食纤维速溶藕粉的加工工艺[J].食品科技, 2004, 3: 34-38
24. Schubert H. Instantization of powdered food products[J]. International Chemical Engineering Science, 1993, 33(4): 28-45
25.林弘通著(日),陶云章译.乳粉制造工程[M].北京:轻工业出版社, 1980
26.孟旭.方便豆腐粉微结构及其蛋白质溶解、凝胶肌理的研究[D]: [博士学位论文].无锡:江南大学食品学院, 2006
27. Gaiani C, Ehrhardt J J, Scher J, et al. Surface composition of dairy powders observed by X-ray photoelectron spectroscopy and effects on their rehydration properties[J]. Colloids and Surfaces B: Biointerfaces, 2006, 49(1): 71-78
28.王绍亭,陈涛.化工传递过程基础[M].北京:化学工业出版社, 1987
29. Knowlton T M, Carson J W, Klinzing G E, et al. The importance of storage, transfer and collection[J]. Chemical Engineering Progress, 1994, 90(4), 44-54
30. Peleg M. Flowability of food powders and methods for its evaluation- a review[J]. Journal of Food Process Engineering, 1977, 1(4): 303-328
31.陆厚根编著.粉体工程导论[M].上海:同济大学出版社, 1983
32.李里特.食品物性学[M].北京:中国农业出版社, 1998
33. Jenike A W. Storage and flow of solids[M]. Bulletin 123, Engineering Experiment Station, University of Utah, USA, 1964
34. Jean L I. Flow properties of industrial dairy powders[J]. Lait, 2002, 82: 383-399
35. Bumiller M, Carson J, Prescott J. Particle shape analysis of powders and the effect of shape on powder flow[C]. In Fourth world congress on particle technology, Australia: Sydney, 2002
36. Fitzpatrick J J, Iqbal T, Delaney C, et al. Effect of powder properties and storage conditions on the flowability of milk powders with different fat contents[J]. Journal of Food Engineering, 2004, 64(4): 435-444
37. Nijdam J J, Langrish T A G. The effect of surface composition on the functional properties of milk powders[J]. Journal of Food Engineering, 2006, 77(4): 919-925
38. Millqvist-Fureby A, Elofsson U, Bergenstahl B. Surface composition of spray-dried milk protein-stabilised emulsions in relation to pre-heat treatment of proteins. Colloids and Surfaces B: Biointerfaces, 2001, 21(1-3): 47-58
39. Teunou E, Fitzpatrick J J, Synnott E C. Characterisation of food powder flowability[J]. Journal of Food Engineering, 1999, 39(1): 31-37
40. Scoville E, Peleg M. Evaluation of the effect of liquid bridges on the bulk properties of model powders[J]. Journal of Food Science, 1981, 46(1): 174-177
41. Selvamuthukumaran M, Shankar S S. Optimization of spray drying conditions for production of bifidus milk powder from cow milk[J]. Journal of Food Quality, 2006, 29(4): 305-318
42. Petrova S V, Petrova L V. Physicochemical changes in milk powder at spray drying[J]. Molochnaya Promyshlennost, 2006, 5, 76-77
43. Aminlari M, Ferrier L K, Nelson A I. Protein dispersibility of spray-dried whole soybean milk base: effect of processing variables[J]. Journal of Food Science, 1977, 42(4): 985-988
44.任媛媛,陈湘宁,程永强.速溶豆粉的研究现状[J].食品科学, 2004, 25: 233-236
45. Goula A M, Adamopoulos K G. Stability of lycopene during spray drying of tomato pulp[J]. LWT-Food Science & Technology, 2005, 38(5): 479-487
46. Goula A M, Adamopoulos K G. Spray drying of tomato pulp: effect of feed concentration[J]. Drying Technology, 2004, 22(10): 2309-2330
47.黄卉,刘欣,赵力超,等.喷雾干燥荔枝固体饮料制备工艺及配方研究[J].食品与发酵工业, 2006, 32(10): 160-164
48.刘建学.全藕粉喷雾干燥工艺试验研究[J].农业工程学报, 2006, 26(9): 229-231
49. King V A E. Studies on the production of banana juice powder using spray drying[J]. Journal of the Chinese Agricultural Chemical Society, 1985, 23(1, 2): 62-72
50.王泽南,范方宇,王华,等.草莓粉喷雾干燥工艺参数及助干剂配料的研究[J].食品工业科技, 2006, 27(9): 117-119
51.王旻,李涛.从中外婴儿奶粉内在质量的对比看国产婴儿奶粉的差距[J].中国乳品工业, 2005, 33(7): 45-46
52.孙亮诚,董金善.喷雾干燥过程工艺参数的模拟计算[J].南通大学学报(自然科学版), 2005, 4(4): 19-21
53.叶长燊，阮奇，黄诗煌.并流喷雾干燥器优化设计数学模型与软件开发[J].南京工业大学学报(自然科学版), 2001, 23(6):49-53
54. Huang L, Kumar K, Mujumdar A S. Simulation of a spray dryer fitted with a rotary disk atomizer using a three-dimensional computional fluid dynamic model[J]. Drying Technology, 2004, 22(6): 1489-1515
55. Kieviet F G, Van Raaij J, De Moor P P E A, et al., Measurement and modeling of the air flow pattern in a pilot-plant spray dryer[J]. Chemical Engineering Research and Design, 1997, 75(A3): 321-328
56.吴中华,刘相东.喷雾干燥过程的CFD模型[J].中国农业大学学报, 2002, 7(2):41-46
57.王振国,吴晋湘,鄢小清,等.气液同轴离心式喷嘴喷雾流场数值模拟[J].推进技术, 1996, 17(3): 43-49
58. Crowe C T, Stock D E, Sharma M P. The particle-source-in cell /PSI-CELL/ model for gas-droplet flows[J]. Journal of Fluids Engineering, 1977, 99: 325-331
59. Straatsma J, Van Houwelingen G, Steenbergen A E, et al. Spray drying of food products:
2. Prediction of insolubility index[J]. Journal of Food Engineering, 1999, 42(2): 73-77
60. Straatsma J, Van Houwelingen G, Steenbergen A E, et al. Spray drying of food products:
1. Simulation model[J]. Journal of Food Engineering, 1999, 42(2): 67-72
61. Straatsma J, Van Houwelingen G, Meulman A P, et al. Dryspec2: a computer model of a two-stage dryer[J]. International Journal of Dairy Technology, 1991, 44(4): 107-111
62. Mujumdar A S. Drying research-current status and future trends[J]. Developments in Chemical Engineering and Mineral Processing, 2002, 10(3/4): 225-246
63.黄立新,陈国华,牟久大.国外干燥技术最新研究进展和展望[J].第十一届全国干燥会议论文集, 2007, 1-7
64. Cerbelli S, Giusti A, Solidati A. ADE approach to predicting dispersion of heavy particles in wall bounded turbulence[J]. International Journal of Multiphase Flow, 2001, 27(11): 1861-1879
65. Kaftori D, Hetsroni G, Banerjee S. Particle behaviour in the turbulent boundary layer I. Motion, deposition, and entrainment[J]. Physics of Fluids, 1995, 7(5): 1095-1106
66. Kaftori D, Hetsroni G, Banerjee S. Particle behaviour in the turbulent boundary layer. II. Velocity and distribution profiles[J]. Physics of Fluids, 1995, 7(5): 1107-1121
67. Langrish T A G, Zbicinski I. Effect of air inlet geometry and spray cone angle on the wall deposition rate in spray dryers [J]. Chemical Engineering Research and Design, 1994, 72(A3): 420-430
68. Chen X D, Lake R, Jebson S. Study of milk powder deposition on a large industrial dryer[J]. Food and Bioproducts Processing, 1993, 71(C3): 180-186
69. Ozmen L, Langrish T A G. An experimental investigation of the wall deposition of milkpowder in a pilot-scale spray dryer[J]. Drying Technology, 2003, 21(7): 1253-1272
70. Goldberg J E. Prediction of spray dryer performance[D]: [Doctor’s Degree thesis]. England: University of Oxford, 1987
71. Li V C, Shaw I R, Chen X D. Exothermic reactivities of skim and whole milk powders as measured using a novel procedure[J]. Journal of Food Engineering, 1996, 30(1-2): 185-196
72. Kushad M M, Brown A F, Kurilich A C, et al. Variation of Glucosinolates in Vegetable Crops of Brassica oleracea[J]. Journal of Agricultural and Food Chemistry, 1999, 47(4): 1541-1548
73.曾亚森,罗宇玲.中药喷雾干燥防止粘壁技术的研究[J].医药工程设计, 2006, 27(3): 10-13
74.周学永,高建保.喷雾干燥粘壁的原因与解决途径[J].应用化工, 2007, 36(6): 659-602
75. Bhandari B R, Senoussi A, Dumoulin E D, et al. Spray drying of concentrated fruit juices[J]. Drying Technology, 1993, 11(5): 1081-1092
76. Brennan J G, Herrera J, Jowitt R. A study of some of the factors affecting the spray drying of concentrated orange juice on a laboratory scale[J]. International Journal of Food Science and Technology, 1971, 6(3): 295-307
77. Bhandari B R, Datta N, Crooks R, et al. A semi-empirical approach to optimize the quantity of drying aids required to spray dry sugar rich foods[J]. Drying Technology, 1997b, 15(10): 2509-2525
78. Paakkonen K, Plit L. Equilibrium water content and the state of water in dehydrated white cabbage[J]. Journal of Food Science, 1991, 56(6): 1597-1599
79.韩磊,唐金鑫,吴亚飞,等.含糖类物料的喷雾干燥[J].林产化学与工业, 2006, 26(2): 117-121
80. Papadakis S E, Bahu R E.The sticky issues of drying[J]. Drying Technology, 1992, 10(4): 817-837
81. Boonyaia P, Bhandaria B, Howes T. Stickiness measurement techniques for food powders: a review[J]. Powder Technology, 2004, 145(1): 34-46
82. Roos Y, Karel M. Water and molecular weight effects on glass transitions in amorphous carbohydrates and carbohydrate solutions[J]. Journal of Food Science, 1991b, 56(6):1676-1681
83. Dolinsky A, Maletskaya K, Snezhkin Y. Fruit and vegetable powders production technology on the bases of spray and convective drying methods[J]. Drying Technology, 2000, 18(3): 747-758
84. Jouppila K, Roos Y H. Glass transitions and crystallization in milk powder[J]. Journal of Dairy Science, 1994, 77(10): 2907-2915
85. Jouppila K, Roos Y H. Water sorption properties and time-dependent phenomena of milk powders[J]. Journal of Dairy Science, 1994, 77(7): 1798-1808
86. Shimada Y, Roos Y, Karel M. Oxidation of methyl linoleate encapsulated in amorphous lactose-based food model[J]. Journal of Agricultural & Food Chemistry, 1991, 39(4): 637-641
87. Roos Y, Karel M. Water and molecular weight effects on glass transitions in amorphous carbohydrates and carbohydrate solutions[J]. Journal of Food Science, 1991, 56(6): 1676-1681
88. Roos Y. Melting and glass transitions of low molecular weight carbohydrates[J]. Carbohydrate research, 1993, 238: 39-48
89. Roos Y H, Karel M, Kokini J L. Glass transitions in low moisture and frozen foods: effect on shelf life and quality[J]. Food Technology, 1996, 50(11): 95-108
90. Bhandari B R, Datta N, Howes T. Problems associated with spray drying of sugar-rich foods[J]. Drying technology, 1997, 15(2): 671-684
91. Gordon M, Taylor J S I. Non-crystalline copolymers[J]. Journal of Applied Chemistry, 1952, (2): 493-500
92. Couchman P R, Karasz F E. A classical thermodynamic discussion of the effect of composition on glass-transition temperatures[J]. Macromolecules, 1978, 11(1): 117-119
93.陈永安,黎继烈,易经纶.天然杨梅果汁饮料的研制[J].林产化工通讯, 1997, 31(3): 40-42
94.钟瑞敏,管文辉.高澄清度杨梅果汁工艺研究[J].食品工业科技, 1997, 18(6): 13-14
95.莫开菊.加热-真空渗透法生产优质杨梅脯的工艺研究[J].食品科学, 2003, 24(6): 82-85
96.陈亦辉.几种杨梅产品加工工艺及杨梅产业若干问题探讨[J].食品研究与开发, 2004, 25(1): 79-80
97.姚茂君,刘洪,李军,等.干红杨梅酒的生产工艺研究[J].食品与发酵工业, 2002, 28(11): 70-72
98.方忠祥.杨梅清汁变色与浑浊形成的机理与控制[D]: [博士学位论文].无锡:江南大学食品学院, 2007
99.双长明,陈学平.杨梅果汁花色苷及其色泽稳定性的研究[J].食品与发酵工业, 1991, (3): 1-7
100.陈键初,苏平,叶兴乾.杨梅花色苷及色泽稳定性研究[J].浙江农业大学学报, 1994, 20(2): 178-182
101. Bones A M, Rossiter J T. The myrosinase-glucosinolate system, its organisation and biochemistry[J]. Physiologia Plantarum, 1996, 97(1): 194-208
102. Sayavedra-Soto L A, Montgomery M W. Inhibition of polyphenoloxidase by sulfite[J]. Journal of Food Science, 1993, 47(10): 1531-1536
103. Kusznierewicz B, Smiechowska A, Bartoszek A. The effect of heating and fermenting on antioxidant properties of white cabbage[J]. Food Chemistry, 2008, 108(3): 853-861
104.阴文娅,黄承钰,冯靓.不同种类食物中膳食纤维的测定[J].卫生研究, 2004, 33(3): 331-333
105. Lin J Y, Li, C Y, Hwang I F. Characterisation of the pigment components in red cabbage (Brassica oleracea L. var.) juice and their anti-inflammatory effects on LPS-stimulated murine splenocytes[J]. Food Chemistry, 2008, 109(4): 771-781
106. Xu Y, Zhang M, Mujumdar A S. Studies on hot air and microwave vacuum drying of wild cabbage[J]. Drying Technology, 2004, 22(9): 2201-2209
107. P??kk?nen K, Plit L. Equilibrium water content and the state of water in dehydrated white cabbage[J]. Journal of Food Science, 1991, 56(6): 1597-1599
108.刘青梅,孙金才,杨性民,等.杨梅汁速溶固体饮料的加工工艺研究[J].食品工业科技, 2005, 26(4): 111-113
1. Rao M, Cooly M J, Vitali A A. Flow properties of concentrated juices at low temperatures[J]. Food Technology, 1984, 38(3): 113-119
2. Pelegrine D H, Silva F C, Gasparetto C A. Rheological Behavior of Pineapple and MangoPulps[J]. Lebensmittel-Wissenschaft und-Technologie, 2002, 35(8): 645-648
3. Grigelmo-Miguel N, Ibarz-Ribas A, Martin-Belloso O. Rheology of peach dietary fibre suspensions[J]. Journal of Food Engineering, 1999, 39(1): 91-99
4. Rao M A. Rheology of fluids and semi-solid foods[M]. Gaithersburg: Aspen publishers, 1999
5. Holdsworth S D. Rheological models used for the prediction of the flow properties of food products: A literature review[J]. Transactions of the Institution of Chemical Engineers, 1993, 71C: 139-179
6. Ditchfield C, Tadini C C, Singh R, et al. Rheological properties of banana puree at high temperatures[J]. International Journal of Food Properties, 2004, 7(3): 571-584
7. Guerrero S N, Alzamora S M. Effects of pH, temperature and glucose addition on flow behaviour of fruit purees: II. Peach, papaya and mango purees[J]. Journal of Food Engineering, 1998, 37(1): 77-101
8.陈克复,卢晓江,金醇哲,等编译.食品流变学及其测量[M].轻工业出版社, 1989
9. Steffe J F. Rheological methods in food process engineering[M]. East Lansing: Freeman Press, 1996
10. Mizrahi S. A review of the physicochemical approach to the analysis of the structural viscosity of fluid fruit products[J]. Journal of Texture Studies, 1979, 10(1): 67-72
11. Hassan B H, Hobani A I. Flow properties of roselle (Hibiscus sabdariffa L.) extract[J]. Journal of Food Engineering, 1998, 35(4): 459-470
1.黄立新,王宗濂,唐金鑫,等.喷雾干燥节能技术研究[J].林产化工通讯, 2001, 35(1): 3-7
2.刘晓梅,刘洁梅.喷雾干燥法生产南瓜粉工艺[J].食品科学, 1994, 172(4): 45-46
3. Goula A M, Adamopoulos K G. Stability of lycopene during spray drying of tomato pulp[J]. LWT-Food Science & Technology, 2005, 38(5): 479-487
4. Farnham M W, Stephenson K K, Fahey J W. The capacity of broccoli to induce a mammalian chemoprotective enzyme varies among inbred lines[J]. Journal of Americian Society of Horticultural Sciene, 2000, 125(4): 482-488
5. Song L, Thornalley P J. Effect of storage, processing and cooking on glucosinolate content of Brassica vegetables[J]. Food and Chemical Toxicology, 2007, 45(2): 216-224
6. Magath R, Herron C, Glamoustaris A, et al. The inheritance of aliphatic glucosinolates in Brassica napus[J]. Plant Breeding, 1993, 111(1): 55-72
7.郑治洪.近红外光谱(NIRS)法与重量法测定油菜硫苷含量的比较[J].贵州农业科学, 2003, 31(1): 42-43
8.王肇慈.粮油食品品质分析[M].北京:中国轻工业出版社, 1999
9.黄伟坤等编著.食品检验与分析[M].北京:轻工业出版社, 1989
10.何洪巨,陈杭,Schnitzler W H.芸薹属蔬菜中硫代葡萄糖苷鉴定与含量分析[J].中国农业科学, 2002, 35(2): 192-197
11. Bhandari B R, Senoussi A, Dumoulin E D. Spray drying of concentrated fruit juices[J]. Drying Technology, 1993, 11(5): 1081-1092
12. Rodríguez-Hernandez G R, Gonzáleze-García R, Grajales-Lagunes A, et al. Spray-dryingof cactus pear juice (Opuntia streptacantha): effect on the physicochemical properties of powder and reconstituted product[J]. Drying Technology. 2005, 23(4): 955-973
13. Bhandari B R, Datta N, Crooks R. A semi-empirical approach to optimise the quantity of drying aids required to spray dry sugar-rich foods[J]. Drying Technology, 1997, 15(10): 2509-2525
14.程杰顺.葛粉冲溶特性的研究[D]: [硕士学位论文].合肥:合肥工业大学生物与食品工程学院, 2003.4
15.刘青梅,孙金才,杨性民,等.杨梅汁速溶固体饮料的加工工艺研究[J].食品工业科技, 2005, 26(4): 111-113
16. Nath S, Satpathy G R. A systematic approach for investigation of spray drying process[J]. Drying Technology, 1998, 16(6): 1173-1193
17. Matth?us, B. and H. Luftmann, Glucosinolates in members of the family Brassicaceae: separation and identification by LC/ESI-MS-MS[J]. Journal of Agricultural and Food Chemistry, 2000, 48(2): 2234-2239
18. Verkerk R, Dekker M, Jongen W M. Post-harvest increase of indolyl glucosinolates in response to chopping and storage of vegetables[J]. Journal of the Science of Food and Agriculture, 2001, 81(9): 953-958
19. Wennberg M, Ekvall J, Olsson K, et al. Changes in carbohydrate and glucosinolate composition in white cabbage (Brassica oleracea var. capitata) during blanching and treatment with acetic acid[J]. Food Chemistry, 2006, 95(2): 226-236
20. Kushad M M, Brown A F, Kurilich A C, et al. Variation of glucosinolates in vegetable crops of brassica oleracea[J]. Journal of Agricultural and Food Chemistry, 1999, 47(4): 1541-1548
21. Oerlemans K, Barrett D M, Suades C B, et al. Thermal degradation of glucosinolates in red cabbage[J]. Food Chemistry, 2006, 95(1): 19-29
22. Ciska E, Koz?owska H. The effect of cooking on the glucosinolates content in white cabbage[J]. European Food Research Technology, 2001, 212: 582-587
23. Bones A M, Rossiter J T. The myrosinase-glucosinolate system, its organisation and biochemistry[J]. Physiologia Plantarum, 1996, 97(1): 194-208
1. Desobry S A, Netto F M, Labuza T P. Comparison of spray-drying, drum-drying and freeze-drying forβ-carotene encapsulation and preservation[J]. Journal of Food Science, 1997, 62(6): 1158-1162
2. Quek S Y, Chok N K, Swedlund P. The physicochemical properties of spray-dried watermelon powders[J]. Chemical Engineering and Processing, 2007, 46(5): 386-392
3. Bhandari B R, Senoussi A, Dumoulin E D. Spray drying of concentrated fruit juices[J]. Drying Technology, 1993, 11(5): 1081-1092
4.刘青梅,孙金才,杨性民,等.杨梅汁速溶固体饮料的加工工艺研究[J].食品工业科技, 2005, 26(4): 111-113
5.卢寿慈.粉体加工技术[M].北京:中国轻工业出版社, 1999
6.钱树德,顾芳珍译.造粒技术[M].北京:化学工业出版社, 1992
7. Knight P C. Structuring agglomerated products for improved performance[J]. Powder Technology, 2001, 119(1): 14-25
8.宋清,熊文珂,王风彬,等.流化床卵磷脂喷涂技术在豆奶粉生产中的应用[J].中国乳品工业, 2000, 28(2): 32-34
9. Vu T O, Galet L, Fages J, et al. Improving the dispersion kinetics of a cocoa powder by size enlargement[J]. Powder Technology, 2003, 130(1-3): 400-406
10. Omobuwajo T O, Busari O T, Osemwegie A A. Thermal agglomeration of chocolate drink powder[J]. Journal of Food Engineering, 2000, 46(2): 73-81
11. Jinapong N, Suphantharika M, Jamnong P. Production of instant soymilk powders by ultrafiltration, spray drying and fluidized bed agglomeration. Journal of Food Engineering, 2008, 84(2): 194-205
12.赵保路.氧自由基和天然抗氧化剂(第一版)[M].北京:科学出版社, 1999. 7-14
13.夏其乐,陈健初,吴丹.杨梅叶提取物抗氧化活性的研究[J].食品科学, 2004, 25(8): 80-83
14.陈健初,夏其乐,潘向荣,等.杨梅果汁的抗氧化特性研究[J].浙江大学学报(农业与生命科学版), 2004, 30(6): 657-661
15.钟瑞敏,张振明,王羽梅,等.杨梅树叶、皮、根部精油成分及其抗氧化活性物质[J].林产化学与工业, 2006, 26(1): 1-5
16.杨荣华,田迪英. 10种含花色苷果蔬抗氧化活性的比较[J].食品工业与发酵, 2004, 30(4): 113-116, 124
17. Bao J, Cai Y, Sun M. Anthocyanins, flavonols, and free radical scavenging activity of chinese bayberry (Myrica rubra) extracts and their color properties and stability[J]. Journal of Agricultural and Food Chemistry, 2005, 53(6): 2327-2332
18. K?hk?nen M, Heinonen M. Antioxidant activity of anthocyanins and their aglycons[J]. Journal of Agricultural and Food Chemistry, 2003, 51: 628-633
19. Jumah R Y, Tashtoush B, Shaker R R, et al. Manufacturing parameters and quality characteristics of spray dried jameed[J]. Drying Technology, 2000, 18(4, 5): 967-984
20. Wong A C Y. Use of angle of repose and bulk densities for powder characterization and the prediction of minimum fuidization and minimum bubbling velocities[J]. Chemical Engineering Science, 2002, 57(14): 2635-2640
21.李瑜.高蒜素大蒜粉的制备及其生物活性功能的研究[D]: [博士学位论文].无锡:江南大学食品学院, 2006.3
22.徐清萍,陶文沂,敖宗华.镇江香醋抗氧化活性成分来源分析[J].食品与发酵工业, 2005, 31(3): 33-36
23.周波,王晓红,陈丽丽,等.玉米紫色植株色素体外抗氧化活性实验研究[J].现代食品科技, 2007, 23(4): 23-25
24. Ersus S, Yurdagel U. Microencapsulation of anthocyanin pigments of black carrot (Daucus carota L.) by spray drier[J]. Journal of Food Engineering, 2007, 80(3): 805-812
25. Cai Y Z, Corke H. Production and properties of spray-dried Amaranthus betacyanin pigments[J]. Journal of Food Science, 2000, 65(7): 1248-1252
26. Keogh M K, Murray C A, O' Kennedy B T. Effects of ultrafiltration of whole milk on some properties of spray-dried milk powders[J]. International Dairy Journal, 2003, 13(12): 995-1002
27. Goula A M, Adamopoulos K G. Spray drying of tomato pulp: effect of feed concentration[J]. Drying Technology, 2004, 22(10): 2309-2330
28.林弘通著(日),陶云章译.乳粉制造工程[M].北京:轻工业出版社, 1980
29. Goula A M, Adamopoulos K G. Spray drying of tomato pulp in dehumidified air: I. The effect on product recovery[J]. Journal of Food Engineering, 2005, 66(1): 25-34
30. Goula A M, Adamopoulos K G. Spray drying of tomato pulp in dehumidified air: II. The effect on powder properties[J]. Journal of Food Engineering, 2005, 66(1): 35-42
31. Schubert H. Instantization of powdered food products[J]. International Chemical Engineering Science, 1993, 33(1): 28-45
32. Turchiuli C, Eloualia Z, El Mansouri N, et al. Fluidised bed agglomeration: Agglomerates shape and end-use properties[J]. Powder Technology, 2005, 157(1-3): 168-175
33. Teunou E, Fitzpatrick J J, Synnott E C. Characterisation of food powder flowability[J]. Journal of Food Engineering, 1999, 39(1): 31-37
34. Rennie P R, Chen X D, Hargreaves C, et al. A study of the cohesion of dairy powders[J]. Journal of Food Engineering, 1999, 39(1): 277-284
35. Buma T J. Free fat in spray-dried whole milk 5. Cohesion. Determination, influence of particle size, moisture content and free-fat content[J]. Netherlands Milk and Dairy Journal, 1971, 25: 107-122
36.徐秋梅,王伟,王培忠,等.配方奶粉的冲调性与颗粒密度的关系[J].中国乳品工业, 2005, 33(9): 57-59
37. Mohammadi M S, Harnby N. Bulk density modelling as a means of typifying the microstructure and flow characteristics of cohesive powders[J]. Powder Technology, 1997, 92(1): 1-8
38.轻工业部食品工业司.中华人民共和国行业标准QB/T3623-1999-果香型固体料[S].北京:中国标准出版社, 1990
39.恽景昌.速溶奶粉生产工艺与设备[J].中国乳品工业, 1998, 26(5): 24-26,35
30.王丽,孙本双,王战宏.粉体粒度测试方法评价[J].粉体技术, 1998, 4(2): 39-41
31.李文凯,吴玉新,黄志民,等.激光粒度分析和筛分法测粒径分布的比较[J].中国粉体技术, 2007, 13(5): 10-13
42. Chen H M, Muramoto K, Yamauchi F. Structural analysis of antioxidative peptides from soybeanβ-conglycinin[J]. Journal of Agricultural and Food Chemistry, 1995, 43:574-578
43.刘旺喜.维生素C对人体有益与有害作用剖析[J].江西教育学院学报(自然科学), 2000, 21(6): 42-44
44. Cotelle N, Bernier J L, Catteau J P. Antioxidant properties of hydroxy-flavones[J]. Free Radical Biology and Medicine, 1996, 20(1): 35-43
45.张立新,杭瑚. 21种野生植物抗氧活性的研究[J].中草药, 2000, 31(8): 609-610
46.周才琼,陈玉山,李干红,等.茶及茶多酚对NO2-清除作用的体外试验研究[J].西南农业大学学报, 2003, 25(1): 59-61
1. Salwin H. Defining minimum moisture contents for dehydrated foods[J]. Food Technology, 1959, 13: 594
2. Labuza T P, Acott K, Tatini S R. Water activity determination: a collaborative study of different methods[J]. Journal of Food Science, 1976, 41(4): 910-917
3. Turhan M, Sayar S, Gunasekaran S. Application of Peleg model to study water absorption in chickpea during soaking[J]. Journal of Food Engineering, 2002, 53(2): 153-159
4. Al-Muhtaseb A H, McMinn W A M, Magee T R A. Water sorption isotherms of starch powders: Part 1: mathematical description of experimental data[J]. Journal of Food Engineering, 2004, 61(3): 297-307
5. Tsami E, Marinos-Kouris D, Maroulis Z B. Water sorption isotherms of raisins, currants, figs, prunes and apricots[J]. Journal of Food Science, 1990, 55(6): 1594-1597
6. Moraga G, Martinez-Navarrete N, Chiralt A. Water sorption isotherms and phase transitions in kiwifruit[J]. Journal of Food Engineering, 2006, 72(2): 147-156
7. Paakkonen K, Plit L. Equilibrium water content and the state of water in dehydrated white cabbage[J]. Journal of Food Science, 1991, 56(6): 1597-1599
8. Stencl J. Modelling the water sorption isotherms of yoghurt powder spray[J]. Mathematics and Computers in Simulation, 2004, 65(1-2): 157-164
9. Karmas R, Buera M P, Karel M. Effect of glass transition on rates of nonenzymatic browning in food systems[J]. Journal of Agricultural and Food chemistry, 1992, 40: 873-879
10. Roos Y H, Himberg M J. Nonenzymatic browning behavior, as related to glass transition, of a food model at chilling temperatures[J]. Journal of Agricultural and Food chemistry, 1994, 42: 893-898
11. Lloyd R J, Chen X D, Hargreaves J B. Glass transition and caking of spray-dried lactose[J]. International Journal of Food Science & Technology, 1996, 31(4): 305-311
12. Telis V R N, Sobral P J A. Glass transitions and state diagram for freeze-dried pineapple[J]. LWT-Food Science and Technology, 2001, 34(4): 199-205
13. Goula A M, Karapantsios T D, Achilias D S, et al. Water sorption isotherms and glass transition temperature of spray dried tomato pulp[J]. Journal of Food Engineering, 2008, 85(1): 73-83
14. Shrestha A K, Howes T, Adhikari B P, et al. Water sorption and glass transition properties of spray dried lactose hydrolysed skim milk powder[J]. LWT-Food Science and Technology, 2007, 40(9): 1593-1600
15. Ahmed J, Ramaswamy H S, Khan A R. Effect of water activity on glass transitions of date pastes[J]. Journal of Food Engineering, 2005, 66(2): 253-258
16. Ding C K, Chachin K, Ueda, Y. Modified atmosphere packaging maintains postharvest quality of loquat fruit[J]. Postharvest Biology Technology, 2002, 24(3): 341-348
17.黄伟坤等编著.食品检验与分析[M].北京:轻工业出版社, 1989
18. Sellappan S, Akoh C C, Krewer G. Phenolic compounds and antioxidant capacity of georgia-grown blueberries and blackberries[J]. Journal of Agricultural and Food Chemistry, 2002, 50(8): 2432-2438
19.胡静丽,陈健初.杨梅叶黄酮类化合物最佳提取工艺研究[J].食品科学, 2003, 24(1): 96-99
20. Madamba P S, Driscoll R H, Buckle K A. Predicting the sorption behaviour of garlic slices[J]. Drying Technology, 1994, 11(6): 1443-1458
21. Van den Berg C. Development of BET like models for sorption of water on foods, theory and relevance[C]. In Simatos, D., & Multon, J. L. (Eds.), Properties of water in foods: in relation to quality and stability. Dordrecht: Martinus Nijhoff Publishing, 1985. 119-131
22.康莲娣.生物电子显微技术[M].合肥:中国科学技术大学出版社, 2003
23.方忠祥.杨梅清汁变色与浑浊形成的机理与控制[D]: [博士学位论文].无锡:江南大学食品学院, 2007.1
24. Yang C S T, Atallah W A. Effect of four drying methods on the quality of intermediate moisture lowbush blueberries[J]. Journal of food science, 1985, 50: 1233-1237
25. Debnath S, Hemavathy J, Bhat K K. Moisture sorption studies on onion powder[J]. Food Chemistry, 2002, 78(4): 479-482
26. Roos Y, Karel M. Water and molecular weight effects on glass transitions in amorphous carbohydrates and carbohyrate solutions[J]. Journal of Food Science, 1991b, 56(6): 1676-1681
27. Sangnark A, Noomhorm A. Effect of particle sizes on functional properties of dietary fibre prepared from sugarcane bagasse[J]. Food Chemistry, 2003, 80(2): 221-229
28. Labuza T P, Kaanane A, Chen J Y. Effect of temperature on the moisture sorption isotherm sand water activity shift of two dehydrated foods[J]. Journal of Food Science, 1985, 50: 385-391
29. Moraga G, Martinez-Navarrete N, Chiralt A. Water sorption isotherms and glass transition in strawberries: influence of pretreatment[J]. Journal of Food Engineering, 2004, 62(4): 315-321
30. Downton G E, Flores-Luna J L, King C J. Mechanism of stickiness in hygroscopic, amorphous powders[J]. Industrial & Engineering Chemistry Fundamentals, 1982, 21: 447-451
31. Fitzpatrick J J, Hodnett M, Twomey M, et al. Glass transition and the flowability and caking of powders containing amorphous lactose[J]. Powder Technology, 2007, 178(2): 119-128
32. Paterson A H J, Brooks G F, Bronlund J E, et al. Development of stickiness in amorphous lactose at constant T-Tg levels[J]. International Dairy Journal, 2005, 15(5): 513-519
33. Boonyaia P, Bhandaria B, Howes T. Stickiness measurement techniques for food powders: a review[J]. Powder Technology, 2004, 145(1): 34-46
34. Hla P K, Hogekamp S. Wetting behaviour of instantized cocoa beverage powders[J]. International Journal of Food Science and Technology, 1999, 34(4): 335-342
35. Schubert H. Instantization of powdered food products[J]. International Chemical Engineering Science, 1993, 33(1): 28-45
36.沈蓓英,田太震.由大豆粕研制全营养豆乳品[J].中国油脂, 1996, 21(1): 36-40
37.夏剑秋.我国豆粉与豆奶生产现状、问题及对策[J].中国油脂, 2004, 29(6): 33-36
1.刘华炜.脱脂乳粉结块特性的实验研究[D]: [硕士学位论文].大连:大连理工大学流体与粉体设计研究所, 2006.6
2. Ahmed J, Ramaswamy H S, Khan A R. Effect of water activity on glass transitions of date pastes[J]. Journal of Food Engineering, 2005, 66(2): 253-258
3. Shin S, Bhowmik S R. Thermal kinetics of color changes in pea puree[J]. Journal of Food Engineering, 1995, 24(1): 77-86
4.ávila I M L B, Silva C L M. Modelling kinetics of thermal degradation of colour in peach puree[J]. Journal of Food Engineering, 1999, 39(2): 161-166
5. Teunou E, Fitzpatrick J J. Effect of relative humidity and temperature on food powder flowability[J]. Journal of Food Engineering, 1999, 42(2): 109-116
6.罗昌荣.高质量番茄粉的研制及贮藏稳定性研究[D]: [博士学位论文].无锡:江南大学食品学院, 2001.6
7.孙伟伟,曹维强,王静. DNS法测定玉米秸秆中总糖[J].食品研究与开发, 2006, 27(6): 120-123
8. Timberlake C F. Metallic components of fruit juices:oxidation and stability of ascorbic acid in black currant juice[J]. Journal of the Science of Food and Agriculture, 1960, 6(11): 268-273
9.斐山,钱中明.中华人民共和国专业标准[S].北京:中国标准出版社, 1990
10. Rock L B. Saturated salt solution for static control of Relative Humidity between 5℃and
40℃[J]. Analytical chemistry, 1960, 32(10): 1375-1376
11. Mathlouthi M, Roge B. Water vapour sorption isotherms and the caking of food powders[J]. Food Chemistry, 2003, 82(1): 61-71
12. Matveev Y I, Grimberg V Y. The thermal stability of biopolymers[J]. International Journal of Biological Macromolecules, 2000, 22(1): 97-102
13. Peleg M, Hollenbach A M. Flow conditioners and anticaking agents[J]. Food Technology, 1984, 3: 93-102
14. Aguilera J M, Del Valle J M, Karel M. Caking phenomena in amorphous food powders[J]. Trends in Food Science & Technology, 1995, 6(5): 149-155
15. Mizrahi S, Labuza, T P, Karel M. Feasibility of accelerated tests for browning in dehydrated cabbage[J]. Journal of Food Science, 1970, 35(6): 804-807
16. Cohen E, Saguy I. Effect of water activity and moisture content on the stability of beet powder pigments[J]. Journal of Food Science, 1983, 48: 703-707
17.陈曼云,周运听,阮仙菊,等.碘滴定法测定杨梅维生素C[J].中国果树, 1989, (3): 43-45
18.蔡长河,郭际,曾庆孝.荔枝在干制过程中非酶褐变的研究[J].食品科学, 2006, 27(10): 158-161
19. Hymavathi T V, Khader V. Carotene, ascorbic acid and sugar content of vacuum dehydrated ripe mango powders stored in flexible packaging material[J]. Journal of Food Composition and Analysis, 2005, 18(2-3): 181-192
20.王登良.绿茶贮藏过程中茶多酚含量的变化与感官品质的关系.茶叶科学, 1998, 18(1): 61-64
21.詹世平,左秀锦,陈理.粉体产品的结块及预防[J].中国粉体技术, 2002, 8(4): 42-44
22. Rubinskiene M, Viskelis P, Jasutiene I. Impact of various factors on the composition and stability of black currant anthocyanins[J]. Food Research International, 2005, 38(8-9): 867-871
23. Kirca A, Ozkan M, Cemeroglu B. Stability of black carrot anthocyanins in various fruit juices and nectars[J]. Food Chemistry, 2006, 97(4): 598-605
24. Garzon G A, Wrolstad R E. The stability of pelargonidin-based anthocyanins at varying water activity[J]. Food Chemistry, 2001, 75(2): 185-196
25. Wang W D, Xu S Y. Degradation kinetics of anthocyanins in blackberry juice and concentrate[J]. Journal of Food Engineering, 2007, 82(3): 271-275
26. Ozkan M, Yemenicioglu A, Cemeroglu B. Degradation of various fruit juice anthocyanins by hydrogen peroxide[J]. Food Research International, 2005, 38(8-9): 1015-1021
27. Thakur B R, Arya S S. Studies on stability of blue grape anthocyanins[J]. International Journal of Food Science & Technology, 1989, 24(3): 321-326
28. Cemeroglu B, Velioglu S, Isik S. Degradation kinetics of anthocyanins in sour cherry juice and concentrate[J]. Journal of Food Science, 1994, 59(6): 1216-1218
29. Reyes L F, Cisneros-Zevallos L. Degradation kinetics and colour of anthocyanins in aqueous extracts of purple- and red-flesh potatoes (Solanum tuberosum L.)[J]. Food Chemistry, 2007, 100(3): 885-894
1. Zhang Z, Yang M J, Pawliszyn J. Solid-phase microextraction A solven-free alternative for sample preparation [J]. Analytical Chemistry, 1994, 66: 845A-853A
2. Pan L, Adams M, Pawliszyn J. Determination of fatty acids using solid-phase microextraction[J]. Analytical Chemistry, 1995, 67: 4396-4403
3. Steffen A, Pawliszyn J. Analysis of flavour volatiles using headspace solid-phase microextraction[J]. Journal of Agricultual and food chemistry, 1996, 44(8): 2187-2192
4. Liu T T, Yang T S. Optimization of solid-phlid-phase microextraction analysis forstudying change of headspace flavor compounds of banana during ripening[J]. Journal of Agricultual and food chemistry, 2002, 50(4): 653-657
5.吴继红,胡小松,周珊,等.固相微萃取和气-质联用技术在快速测定苹果中挥发性成分中的应用[J].中国食品学报, 2003, 3(2): 63-66
6. Jordan M J, Tillman T N, Mucci B, et al. Using HS-SPME to determine the effects of reducing insoluble solids on aromatic composition of orange juice[J]. LWT-Journal of Food Science and Technology, 2001, 34(4): 244-250
7. Pereda J, Jaramillo D P, Quevedo J M. Characterization of volatile compounds in ultra-high-pressure homogenized milk[J]. International Dairy Journal, 2008, 18(8): 826-834
8.刘百战,高芸.固相微萃取气相色谱-质谱分析栀子花的头香成分[J].色谱, 2002, 18(5): 452-455
9. Wang W D, Xu S Y. Degradation kinetics of anthocyanins in blackberry juice and concentrate[J]. Journal of Food Engineering, 2007, 82(3): 271-275
10. Cemeroglu B, Velioglu S, Isik S. Degradation kinetics of anthocyanins in sour cherry juice and concentrate[J]. Journal of Food Science, 1994, 59(6): 1216-1218
11. Kirca A, Ozkan M, Cemeroglu B. Stability of black carrot anthocyanins in various fruit juices and nectars[J]. Food Chemistry, 2006, 97(4): 598-605
12. Reyes L F, Cisneros-Zevallos L. Degradation kinetics and colour of anthocyanins in aqueous extracts of purple- and red-flesh potatoes (Solanum tuberosum L.)[J]. Food Chemistry, 2007, 100(3): 885-894
13.MacLeod A J, Snyder C H. Volatile components of two cultivars of mango from Florida[J]. Journal of Agricultual and Food Chemistry, 1985, 33, 380-384
14. Deba F, Xuan T D, Yasuda M. Chemical composition and antioxidant, antibacterial and antifungal activities of the essential oils from Bidens pilosa Linn. var. Radiata[J]. Food Control, 2008, 19(4): 346-352
15. Magiatis P, Melliou E, Skaltsounis A L. Chemical composition and antimicrobial activity of the essential oils of Pistacia lentiscus var. chia[J]. Planta Medica, 1999, 65(8): 749-752
16. Ulubelen A, Topcu G, Eris C. Terpenoids from Salvia sclarea[J]. Phytochemistry, 1994, 36(4): 971-974
17. Cakir A, Kordali S, Zengin H. Composition and antifungal activity of essential oilsisolated from Hypericum hyssopifolium and Hypericum heterophyllum[J]. Flavor and Fragrance Journal, 2004, 19(1): 62-68
18. Castillo M L R D, Dobson G. Varietal differences in terpene composition of blackcurrant (Ribes nigrum L.) berries by solid phase microextraction/gas chromatography [J]. Journal of the Science of Food and Agriculture, 2002, 82(13): 1510-1515
19. Drumm T D, Spaniel A M. Changes in the content of lipid autoxidation and sulphur-containing compounds in cooped beef during storage [J]. Journal of Agricultual and food chemistry, 1991, 39, 336-343
20.田怀香,王璋,许时婴. GC-O法鉴别金华火腿中的风味活性物质[J].食品与发酵工业, 2004, 30(12): 117-123
21.丁耐克编著.食品风味化学[M].中国轻工业出版社, 1996.9
22.侯亚龙,陈正行,罗昌荣,等.戊糖的立体异构差异对风味物质形成的影响[J].食品与生物技术学报, 2006, 25(6): 63-69
23. Cadwallader K R, Tan Q, Chen F, et al. Evaluationof the aroma of cooked spiny lobster tail meat by aroma extract dilution analysis [J]. Journal of Agricultual and food chemistry, 1995, 43, 2432-2437
2. Mujumder A. Handbook of Industrial Drying[M]. New York: Marcel Dekker, Inc., 1987. 165-169
3.无锡轻工业学院,天津轻工业学院合编.食品工程原理(下)[M].轻工业出版社, 1987. 365-367
4. Jaya S, Das H. Effect of maltodextrin, glycerol monostearate and tricalcium phosphate on vacuum dried mango powder properties[J]. Journal of Food Engineering, 2004, 63(2): 125-134
5. Ratti C. Hot air and freeze-drying of high-value foods: a review[J]. Journal of FoodEngineering, 2001, 49(4): 311-319
6.胡益民,夏广玲,朱军.速溶茶的冷冻干燥工艺[J].食品科学, 1995, 16(3): 34-36
7. Sinija V R, Mishra H N, Bal S. Process technology for production of soluble tea powder[J]. Journal of Food Engineering, 2007, 82(3): 276-283
8.符伟扬.冻干技术在速溶咖啡生产中的应用[J].包装与食品机械, 2000, 18(4): 19-21
9. MacLeod C S, McKittrick J A, Hindmarsh J P, et al. Fundamentals of spray freezing of instant coffee[J]. Journal of Food Engineering, 2006, 74(4): 451-461
10.孟宪军,吴朝霞,朱继英.冻干法生产乳酸发酵复合蔬菜固体饮料的研究[J].食品科学, 2002, 23(8): 128-130
11.余华,颜军,刘海燕.冻干酸奶粉的速溶性及发酵性研究[J].四川食品与发酵, 2004, 40(2): 22-24
12.李奉勤.中药制粒技术的发展与展望[J].河北中医, 2006, 12(28): 956-958
13.张东利,郝东升,舒安庆,等.流化床喷雾造粒技术进展[J].化学工业与工程, 2005, 22(4): 289-295
14.颜栋美,腾建文,于兰,等.薏米奶茶固体饮料的制备[J].食品工业, 2003, 24(2): 32-33
15.陈敏伟.菊花晶(四)[J].食品工业, 1996, 2: 34-35
16.林小燕.固体饮料海藻晶生产工艺[J].食品科学, 1995, 16(11): 36-37
17.张雁,李健雄,张名位,等.苦瓜颗粒冲剂的工艺研究[J].食品工业科技, 2006, 27(7): 108-109
18. Windhab E J. New developments in crystallization processing[J]. Journal of Thermal Analysis and Calorimetry, 1999, 57: 171-180
19. Hindmarsh J P, Russell A B, Chen X D. Fundamentals of the spray freezing of foods--microstructure of frozen droplets[J]. Journal of Food Engineering, 2007, 78(1): 136-150
20. Meryman H T. Sublimation freeze drying without a vacuum. Science, 1959, 130: 628-629
21. Mumenthaler M, Leuenberger H. Atmospheric sprayfreeze drying: A suitable alternative in freeze drying technology[J]. International Journal of Pharmaceutics, 1991, 72: 97-110
22.李里特.大豆加工与应用[M].北京:化学出版社, 2003
23.刘成梅,刘伟,涂宗财,等.高膳食纤维速溶藕粉的加工工艺[J].食品科技, 2004, 3: 34-38
24. Schubert H. Instantization of powdered food products[J]. International Chemical Engineering Science, 1993, 33(4): 28-45
25.林弘通著(日),陶云章译.乳粉制造工程[M].北京:轻工业出版社, 1980
26.孟旭.方便豆腐粉微结构及其蛋白质溶解、凝胶肌理的研究[D]: [博士学位论文].无锡:江南大学食品学院, 2006
27. Gaiani C, Ehrhardt J J, Scher J, et al. Surface composition of dairy powders observed by X-ray photoelectron spectroscopy and effects on their rehydration properties[J]. Colloids and Surfaces B: Biointerfaces, 2006, 49(1): 71-78
28.王绍亭,陈涛.化工传递过程基础[M].北京:化学工业出版社, 1987
29. Knowlton T M, Carson J W, Klinzing G E, et al. The importance of storage, transfer and collection[J]. Chemical Engineering Progress, 1994, 90(4), 44-54
30. Peleg M. Flowability of food powders and methods for its evaluation- a review[J]. Journal of Food Process Engineering, 1977, 1(4): 303-328
31.陆厚根编著.粉体工程导论[M].上海:同济大学出版社, 1983
32.李里特.食品物性学[M].北京:中国农业出版社, 1998
33. Jenike A W. Storage and flow of solids[M]. Bulletin 123, Engineering Experiment Station, University of Utah, USA, 1964
34. Jean L I. Flow properties of industrial dairy powders[J]. Lait, 2002, 82: 383-399
35. Bumiller M, Carson J, Prescott J. Particle shape analysis of powders and the effect of shape on powder flow[C]. In Fourth world congress on particle technology, Australia: Sydney, 2002
36. Fitzpatrick J J, Iqbal T, Delaney C, et al. Effect of powder properties and storage conditions on the flowability of milk powders with different fat contents[J]. Journal of Food Engineering, 2004, 64(4): 435-444
37. Nijdam J J, Langrish T A G. The effect of surface composition on the functional properties of milk powders[J]. Journal of Food Engineering, 2006, 77(4): 919-925
38. Millqvist-Fureby A, Elofsson U, Bergenstahl B. Surface composition of spray-dried milk protein-stabilised emulsions in relation to pre-heat treatment of proteins. Colloids and Surfaces B: Biointerfaces, 2001, 21(1-3): 47-58
39. Teunou E, Fitzpatrick J J, Synnott E C. Characterisation of food powder flowability[J]. Journal of Food Engineering, 1999, 39(1): 31-37
40. Scoville E, Peleg M. Evaluation of the effect of liquid bridges on the bulk properties of model powders[J]. Journal of Food Science, 1981, 46(1): 174-177
41. Selvamuthukumaran M, Shankar S S. Optimization of spray drying conditions for production of bifidus milk powder from cow milk[J]. Journal of Food Quality, 2006, 29(4): 305-318
42. Petrova S V, Petrova L V. Physicochemical changes in milk powder at spray drying[J]. Molochnaya Promyshlennost, 2006, 5, 76-77
43. Aminlari M, Ferrier L K, Nelson A I. Protein dispersibility of spray-dried whole soybean milk base: effect of processing variables[J]. Journal of Food Science, 1977, 42(4): 985-988
44.任媛媛,陈湘宁,程永强.速溶豆粉的研究现状[J].食品科学, 2004, 25: 233-236
45. Goula A M, Adamopoulos K G. Stability of lycopene during spray drying of tomato pulp[J]. LWT-Food Science & Technology, 2005, 38(5): 479-487
46. Goula A M, Adamopoulos K G. Spray drying of tomato pulp: effect of feed concentration[J]. Drying Technology, 2004, 22(10): 2309-2330
47.黄卉,刘欣,赵力超,等.喷雾干燥荔枝固体饮料制备工艺及配方研究[J].食品与发酵工业, 2006, 32(10): 160-164
48.刘建学.全藕粉喷雾干燥工艺试验研究[J].农业工程学报, 2006, 26(9): 229-231
49. King V A E. Studies on the production of banana juice powder using spray drying[J]. Journal of the Chinese Agricultural Chemical Society, 1985, 23(1, 2): 62-72
50.王泽南,范方宇,王华,等.草莓粉喷雾干燥工艺参数及助干剂配料的研究[J].食品工业科技, 2006, 27(9): 117-119
51.王旻,李涛.从中外婴儿奶粉内在质量的对比看国产婴儿奶粉的差距[J].中国乳品工业, 2005, 33(7): 45-46
52.孙亮诚,董金善.喷雾干燥过程工艺参数的模拟计算[J].南通大学学报(自然科学版), 2005, 4(4): 19-21
53.叶长燊，阮奇，黄诗煌.并流喷雾干燥器优化设计数学模型与软件开发[J].南京工业大学学报(自然科学版), 2001, 23(6):49-53
54. Huang L, Kumar K, Mujumdar A S. Simulation of a spray dryer fitted with a rotary disk atomizer using a three-dimensional computional fluid dynamic model[J]. Drying Technology, 2004, 22(6): 1489-1515
55. Kieviet F G, Van Raaij J, De Moor P P E A, et al., Measurement and modeling of the air flow pattern in a pilot-plant spray dryer[J]. Chemical Engineering Research and Design, 1997, 75(A3): 321-328
56.吴中华,刘相东.喷雾干燥过程的CFD模型[J].中国农业大学学报, 2002, 7(2):41-46
57.王振国,吴晋湘,鄢小清,等.气液同轴离心式喷嘴喷雾流场数值模拟[J].推进技术, 1996, 17(3): 43-49
58. Crowe C T, Stock D E, Sharma M P. The particle-source-in cell /PSI-CELL/ model for gas-droplet flows[J]. Journal of Fluids Engineering, 1977, 99: 325-331
59. Straatsma J, Van Houwelingen G, Steenbergen A E, et al. Spray drying of food products:
2. Prediction of insolubility index[J]. Journal of Food Engineering, 1999, 42(2): 73-77
60. Straatsma J, Van Houwelingen G, Steenbergen A E, et al. Spray drying of food products:
1. Simulation model[J]. Journal of Food Engineering, 1999, 42(2): 67-72
61. Straatsma J, Van Houwelingen G, Meulman A P, et al. Dryspec2: a computer model of a two-stage dryer[J]. International Journal of Dairy Technology, 1991, 44(4): 107-111
62. Mujumdar A S. Drying research-current status and future trends[J]. Developments in Chemical Engineering and Mineral Processing, 2002, 10(3/4): 225-246
63.黄立新,陈国华,牟久大.国外干燥技术最新研究进展和展望[J].第十一届全国干燥会议论文集, 2007, 1-7
64. Cerbelli S, Giusti A, Solidati A. ADE approach to predicting dispersion of heavy particles in wall bounded turbulence[J]. International Journal of Multiphase Flow, 2001, 27(11): 1861-1879
65. Kaftori D, Hetsroni G, Banerjee S. Particle behaviour in the turbulent boundary layer I. Motion, deposition, and entrainment[J]. Physics of Fluids, 1995, 7(5): 1095-1106
66. Kaftori D, Hetsroni G, Banerjee S. Particle behaviour in the turbulent boundary layer. II. Velocity and distribution profiles[J]. Physics of Fluids, 1995, 7(5): 1107-1121
67. Langrish T A G, Zbicinski I. Effect of air inlet geometry and spray cone angle on the wall deposition rate in spray dryers [J]. Chemical Engineering Research and Design, 1994, 72(A3): 420-430
68. Chen X D, Lake R, Jebson S. Study of milk powder deposition on a large industrial dryer[J]. Food and Bioproducts Processing, 1993, 71(C3): 180-186
69. Ozmen L, Langrish T A G. An experimental investigation of the wall deposition of milkpowder in a pilot-scale spray dryer[J]. Drying Technology, 2003, 21(7): 1253-1272
70. Goldberg J E. Prediction of spray dryer performance[D]: [Doctor’s Degree thesis]. England: University of Oxford, 1987
71. Li V C, Shaw I R, Chen X D. Exothermic reactivities of skim and whole milk powders as measured using a novel procedure[J]. Journal of Food Engineering, 1996, 30(1-2): 185-196
72. Kushad M M, Brown A F, Kurilich A C, et al. Variation of Glucosinolates in Vegetable Crops of Brassica oleracea[J]. Journal of Agricultural and Food Chemistry, 1999, 47(4): 1541-1548
73.曾亚森,罗宇玲.中药喷雾干燥防止粘壁技术的研究[J].医药工程设计, 2006, 27(3): 10-13
74.周学永,高建保.喷雾干燥粘壁的原因与解决途径[J].应用化工, 2007, 36(6): 659-602
75. Bhandari B R, Senoussi A, Dumoulin E D, et al. Spray drying of concentrated fruit juices[J]. Drying Technology, 1993, 11(5): 1081-1092
76. Brennan J G, Herrera J, Jowitt R. A study of some of the factors affecting the spray drying of concentrated orange juice on a laboratory scale[J]. International Journal of Food Science and Technology, 1971, 6(3): 295-307
77. Bhandari B R, Datta N, Crooks R, et al. A semi-empirical approach to optimize the quantity of drying aids required to spray dry sugar rich foods[J]. Drying Technology, 1997b, 15(10): 2509-2525
78. Paakkonen K, Plit L. Equilibrium water content and the state of water in dehydrated white cabbage[J]. Journal of Food Science, 1991, 56(6): 1597-1599
79.韩磊,唐金鑫,吴亚飞,等.含糖类物料的喷雾干燥[J].林产化学与工业, 2006, 26(2): 117-121
80. Papadakis S E, Bahu R E.The sticky issues of drying[J]. Drying Technology, 1992, 10(4): 817-837
81. Boonyaia P, Bhandaria B, Howes T. Stickiness measurement techniques for food powders: a review[J]. Powder Technology, 2004, 145(1): 34-46
82. Roos Y, Karel M. Water and molecular weight effects on glass transitions in amorphous carbohydrates and carbohydrate solutions[J]. Journal of Food Science, 1991b, 56(6):1676-1681
83. Dolinsky A, Maletskaya K, Snezhkin Y. Fruit and vegetable powders production technology on the bases of spray and convective drying methods[J]. Drying Technology, 2000, 18(3): 747-758
84. Jouppila K, Roos Y H. Glass transitions and crystallization in milk powder[J]. Journal of Dairy Science, 1994, 77(10): 2907-2915
85. Jouppila K, Roos Y H. Water sorption properties and time-dependent phenomena of milk powders[J]. Journal of Dairy Science, 1994, 77(7): 1798-1808
86. Shimada Y, Roos Y, Karel M. Oxidation of methyl linoleate encapsulated in amorphous lactose-based food model[J]. Journal of Agricultural & Food Chemistry, 1991, 39(4): 637-641
87. Roos Y, Karel M. Water and molecular weight effects on glass transitions in amorphous carbohydrates and carbohydrate solutions[J]. Journal of Food Science, 1991, 56(6): 1676-1681
88. Roos Y. Melting and glass transitions of low molecular weight carbohydrates[J]. Carbohydrate research, 1993, 238: 39-48
89. Roos Y H, Karel M, Kokini J L. Glass transitions in low moisture and frozen foods: effect on shelf life and quality[J]. Food Technology, 1996, 50(11): 95-108
90. Bhandari B R, Datta N, Howes T. Problems associated with spray drying of sugar-rich foods[J]. Drying technology, 1997, 15(2): 671-684
91. Gordon M, Taylor J S I. Non-crystalline copolymers[J]. Journal of Applied Chemistry, 1952, (2): 493-500
92. Couchman P R, Karasz F E. A classical thermodynamic discussion of the effect of composition on glass-transition temperatures[J]. Macromolecules, 1978, 11(1): 117-119
93.陈永安,黎继烈,易经纶.天然杨梅果汁饮料的研制[J].林产化工通讯, 1997, 31(3): 40-42
94.钟瑞敏,管文辉.高澄清度杨梅果汁工艺研究[J].食品工业科技, 1997, 18(6): 13-14
95.莫开菊.加热-真空渗透法生产优质杨梅脯的工艺研究[J].食品科学, 2003, 24(6): 82-85
96.陈亦辉.几种杨梅产品加工工艺及杨梅产业若干问题探讨[J].食品研究与开发, 2004, 25(1): 79-80
97.姚茂君,刘洪,李军,等.干红杨梅酒的生产工艺研究[J].食品与发酵工业, 2002, 28(11): 70-72
98.方忠祥.杨梅清汁变色与浑浊形成的机理与控制[D]: [博士学位论文].无锡:江南大学食品学院, 2007
99.双长明,陈学平.杨梅果汁花色苷及其色泽稳定性的研究[J].食品与发酵工业, 1991, (3): 1-7
100.陈键初,苏平,叶兴乾.杨梅花色苷及色泽稳定性研究[J].浙江农业大学学报, 1994, 20(2): 178-182
101. Bones A M, Rossiter J T. The myrosinase-glucosinolate system, its organisation and biochemistry[J]. Physiologia Plantarum, 1996, 97(1): 194-208
102. Sayavedra-Soto L A, Montgomery M W. Inhibition of polyphenoloxidase by sulfite[J]. Journal of Food Science, 1993, 47(10): 1531-1536
103. Kusznierewicz B, Smiechowska A, Bartoszek A. The effect of heating and fermenting on antioxidant properties of white cabbage[J]. Food Chemistry, 2008, 108(3): 853-861
104.阴文娅,黄承钰,冯靓.不同种类食物中膳食纤维的测定[J].卫生研究, 2004, 33(3): 331-333
105. Lin J Y, Li, C Y, Hwang I F. Characterisation of the pigment components in red cabbage (Brassica oleracea L. var.) juice and their anti-inflammatory effects on LPS-stimulated murine splenocytes[J]. Food Chemistry, 2008, 109(4): 771-781
106. Xu Y, Zhang M, Mujumdar A S. Studies on hot air and microwave vacuum drying of wild cabbage[J]. Drying Technology, 2004, 22(9): 2201-2209
107. P??kk?nen K, Plit L. Equilibrium water content and the state of water in dehydrated white cabbage[J]. Journal of Food Science, 1991, 56(6): 1597-1599
108.刘青梅,孙金才,杨性民,等.杨梅汁速溶固体饮料的加工工艺研究[J].食品工业科技, 2005, 26(4): 111-113
1. Rao M, Cooly M J, Vitali A A. Flow properties of concentrated juices at low temperatures[J]. Food Technology, 1984, 38(3): 113-119
2. Pelegrine D H, Silva F C, Gasparetto C A. Rheological Behavior of Pineapple and MangoPulps[J]. Lebensmittel-Wissenschaft und-Technologie, 2002, 35(8): 645-648
3. Grigelmo-Miguel N, Ibarz-Ribas A, Martin-Belloso O. Rheology of peach dietary fibre suspensions[J]. Journal of Food Engineering, 1999, 39(1): 91-99
4. Rao M A. Rheology of fluids and semi-solid foods[M]. Gaithersburg: Aspen publishers, 1999
5. Holdsworth S D. Rheological models used for the prediction of the flow properties of food products: A literature review[J]. Transactions of the Institution of Chemical Engineers, 1993, 71C: 139-179
6. Ditchfield C, Tadini C C, Singh R, et al. Rheological properties of banana puree at high temperatures[J]. International Journal of Food Properties, 2004, 7(3): 571-584
7. Guerrero S N, Alzamora S M. Effects of pH, temperature and glucose addition on flow behaviour of fruit purees: II. Peach, papaya and mango purees[J]. Journal of Food Engineering, 1998, 37(1): 77-101
8.陈克复,卢晓江,金醇哲,等编译.食品流变学及其测量[M].轻工业出版社, 1989
9. Steffe J F. Rheological methods in food process engineering[M]. East Lansing: Freeman Press, 1996
10. Mizrahi S. A review of the physicochemical approach to the analysis of the structural viscosity of fluid fruit products[J]. Journal of Texture Studies, 1979, 10(1): 67-72
11. Hassan B H, Hobani A I. Flow properties of roselle (Hibiscus sabdariffa L.) extract[J]. Journal of Food Engineering, 1998, 35(4): 459-470
1.黄立新,王宗濂,唐金鑫,等.喷雾干燥节能技术研究[J].林产化工通讯, 2001, 35(1): 3-7
2.刘晓梅,刘洁梅.喷雾干燥法生产南瓜粉工艺[J].食品科学, 1994, 172(4): 45-46
3. Goula A M, Adamopoulos K G. Stability of lycopene during spray drying of tomato pulp[J]. LWT-Food Science & Technology, 2005, 38(5): 479-487
4. Farnham M W, Stephenson K K, Fahey J W. The capacity of broccoli to induce a mammalian chemoprotective enzyme varies among inbred lines[J]. Journal of Americian Society of Horticultural Sciene, 2000, 125(4): 482-488
5. Song L, Thornalley P J. Effect of storage, processing and cooking on glucosinolate content of Brassica vegetables[J]. Food and Chemical Toxicology, 2007, 45(2): 216-224
6. Magath R, Herron C, Glamoustaris A, et al. The inheritance of aliphatic glucosinolates in Brassica napus[J]. Plant Breeding, 1993, 111(1): 55-72
7.郑治洪.近红外光谱(NIRS)法与重量法测定油菜硫苷含量的比较[J].贵州农业科学, 2003, 31(1): 42-43
8.王肇慈.粮油食品品质分析[M].北京:中国轻工业出版社, 1999
9.黄伟坤等编著.食品检验与分析[M].北京:轻工业出版社, 1989
10.何洪巨,陈杭,Schnitzler W H.芸薹属蔬菜中硫代葡萄糖苷鉴定与含量分析[J].中国农业科学, 2002, 35(2): 192-197
11. Bhandari B R, Senoussi A, Dumoulin E D. Spray drying of concentrated fruit juices[J]. Drying Technology, 1993, 11(5): 1081-1092
12. Rodríguez-Hernandez G R, Gonzáleze-García R, Grajales-Lagunes A, et al. Spray-dryingof cactus pear juice (Opuntia streptacantha): effect on the physicochemical properties of powder and reconstituted product[J]. Drying Technology. 2005, 23(4): 955-973
13. Bhandari B R, Datta N, Crooks R. A semi-empirical approach to optimise the quantity of drying aids required to spray dry sugar-rich foods[J]. Drying Technology, 1997, 15(10): 2509-2525
14.程杰顺.葛粉冲溶特性的研究[D]: [硕士学位论文].合肥:合肥工业大学生物与食品工程学院, 2003.4
15.刘青梅,孙金才,杨性民,等.杨梅汁速溶固体饮料的加工工艺研究[J].食品工业科技, 2005, 26(4): 111-113
16. Nath S, Satpathy G R. A systematic approach for investigation of spray drying process[J]. Drying Technology, 1998, 16(6): 1173-1193
17. Matth?us, B. and H. Luftmann, Glucosinolates in members of the family Brassicaceae: separation and identification by LC/ESI-MS-MS[J]. Journal of Agricultural and Food Chemistry, 2000, 48(2): 2234-2239
18. Verkerk R, Dekker M, Jongen W M. Post-harvest increase of indolyl glucosinolates in response to chopping and storage of vegetables[J]. Journal of the Science of Food and Agriculture, 2001, 81(9): 953-958
19. Wennberg M, Ekvall J, Olsson K, et al. Changes in carbohydrate and glucosinolate composition in white cabbage (Brassica oleracea var. capitata) during blanching and treatment with acetic acid[J]. Food Chemistry, 2006, 95(2): 226-236
20. Kushad M M, Brown A F, Kurilich A C, et al. Variation of glucosinolates in vegetable crops of brassica oleracea[J]. Journal of Agricultural and Food Chemistry, 1999, 47(4): 1541-1548
21. Oerlemans K, Barrett D M, Suades C B, et al. Thermal degradation of glucosinolates in red cabbage[J]. Food Chemistry, 2006, 95(1): 19-29
22. Ciska E, Koz?owska H. The effect of cooking on the glucosinolates content in white cabbage[J]. European Food Research Technology, 2001, 212: 582-587
23. Bones A M, Rossiter J T. The myrosinase-glucosinolate system, its organisation and biochemistry[J]. Physiologia Plantarum, 1996, 97(1): 194-208
1. Desobry S A, Netto F M, Labuza T P. Comparison of spray-drying, drum-drying and freeze-drying forβ-carotene encapsulation and preservation[J]. Journal of Food Science, 1997, 62(6): 1158-1162
2. Quek S Y, Chok N K, Swedlund P. The physicochemical properties of spray-dried watermelon powders[J]. Chemical Engineering and Processing, 2007, 46(5): 386-392
3. Bhandari B R, Senoussi A, Dumoulin E D. Spray drying of concentrated fruit juices[J]. Drying Technology, 1993, 11(5): 1081-1092
4.刘青梅,孙金才,杨性民,等.杨梅汁速溶固体饮料的加工工艺研究[J].食品工业科技, 2005, 26(4): 111-113
5.卢寿慈.粉体加工技术[M].北京:中国轻工业出版社, 1999
6.钱树德,顾芳珍译.造粒技术[M].北京:化学工业出版社, 1992
7. Knight P C. Structuring agglomerated products for improved performance[J]. Powder Technology, 2001, 119(1): 14-25
8.宋清,熊文珂,王风彬,等.流化床卵磷脂喷涂技术在豆奶粉生产中的应用[J].中国乳品工业, 2000, 28(2): 32-34
9. Vu T O, Galet L, Fages J, et al. Improving the dispersion kinetics of a cocoa powder by size enlargement[J]. Powder Technology, 2003, 130(1-3): 400-406
10. Omobuwajo T O, Busari O T, Osemwegie A A. Thermal agglomeration of chocolate drink powder[J]. Journal of Food Engineering, 2000, 46(2): 73-81
11. Jinapong N, Suphantharika M, Jamnong P. Production of instant soymilk powders by ultrafiltration, spray drying and fluidized bed agglomeration. Journal of Food Engineering, 2008, 84(2): 194-205
12.赵保路.氧自由基和天然抗氧化剂(第一版)[M].北京:科学出版社, 1999. 7-14
13.夏其乐,陈健初,吴丹.杨梅叶提取物抗氧化活性的研究[J].食品科学, 2004, 25(8): 80-83
14.陈健初,夏其乐,潘向荣,等.杨梅果汁的抗氧化特性研究[J].浙江大学学报(农业与生命科学版), 2004, 30(6): 657-661
15.钟瑞敏,张振明,王羽梅,等.杨梅树叶、皮、根部精油成分及其抗氧化活性物质[J].林产化学与工业, 2006, 26(1): 1-5
16.杨荣华,田迪英. 10种含花色苷果蔬抗氧化活性的比较[J].食品工业与发酵, 2004, 30(4): 113-116, 124
17. Bao J, Cai Y, Sun M. Anthocyanins, flavonols, and free radical scavenging activity of chinese bayberry (Myrica rubra) extracts and their color properties and stability[J]. Journal of Agricultural and Food Chemistry, 2005, 53(6): 2327-2332
18. K?hk?nen M, Heinonen M. Antioxidant activity of anthocyanins and their aglycons[J]. Journal of Agricultural and Food Chemistry, 2003, 51: 628-633
19. Jumah R Y, Tashtoush B, Shaker R R, et al. Manufacturing parameters and quality characteristics of spray dried jameed[J]. Drying Technology, 2000, 18(4, 5): 967-984
20. Wong A C Y. Use of angle of repose and bulk densities for powder characterization and the prediction of minimum fuidization and minimum bubbling velocities[J]. Chemical Engineering Science, 2002, 57(14): 2635-2640
21.李瑜.高蒜素大蒜粉的制备及其生物活性功能的研究[D]: [博士学位论文].无锡:江南大学食品学院, 2006.3
22.徐清萍,陶文沂,敖宗华.镇江香醋抗氧化活性成分来源分析[J].食品与发酵工业, 2005, 31(3): 33-36
23.周波,王晓红,陈丽丽,等.玉米紫色植株色素体外抗氧化活性实验研究[J].现代食品科技, 2007, 23(4): 23-25
24. Ersus S, Yurdagel U. Microencapsulation of anthocyanin pigments of black carrot (Daucus carota L.) by spray drier[J]. Journal of Food Engineering, 2007, 80(3): 805-812
25. Cai Y Z, Corke H. Production and properties of spray-dried Amaranthus betacyanin pigments[J]. Journal of Food Science, 2000, 65(7): 1248-1252
26. Keogh M K, Murray C A, O' Kennedy B T. Effects of ultrafiltration of whole milk on some properties of spray-dried milk powders[J]. International Dairy Journal, 2003, 13(12): 995-1002
27. Goula A M, Adamopoulos K G. Spray drying of tomato pulp: effect of feed concentration[J]. Drying Technology, 2004, 22(10): 2309-2330
28.林弘通著(日),陶云章译.乳粉制造工程[M].北京:轻工业出版社, 1980
29. Goula A M, Adamopoulos K G. Spray drying of tomato pulp in dehumidified air: I. The effect on product recovery[J]. Journal of Food Engineering, 2005, 66(1): 25-34
30. Goula A M, Adamopoulos K G. Spray drying of tomato pulp in dehumidified air: II. The effect on powder properties[J]. Journal of Food Engineering, 2005, 66(1): 35-42
31. Schubert H. Instantization of powdered food products[J]. International Chemical Engineering Science, 1993, 33(1): 28-45
32. Turchiuli C, Eloualia Z, El Mansouri N, et al. Fluidised bed agglomeration: Agglomerates shape and end-use properties[J]. Powder Technology, 2005, 157(1-3): 168-175
33. Teunou E, Fitzpatrick J J, Synnott E C. Characterisation of food powder flowability[J]. Journal of Food Engineering, 1999, 39(1): 31-37
34. Rennie P R, Chen X D, Hargreaves C, et al. A study of the cohesion of dairy powders[J]. Journal of Food Engineering, 1999, 39(1): 277-284
35. Buma T J. Free fat in spray-dried whole milk 5. Cohesion. Determination, influence of particle size, moisture content and free-fat content[J]. Netherlands Milk and Dairy Journal, 1971, 25: 107-122
36.徐秋梅,王伟,王培忠,等.配方奶粉的冲调性与颗粒密度的关系[J].中国乳品工业, 2005, 33(9): 57-59
37. Mohammadi M S, Harnby N. Bulk density modelling as a means of typifying the microstructure and flow characteristics of cohesive powders[J]. Powder Technology, 1997, 92(1): 1-8
38.轻工业部食品工业司.中华人民共和国行业标准QB/T3623-1999-果香型固体料[S].北京:中国标准出版社, 1990
39.恽景昌.速溶奶粉生产工艺与设备[J].中国乳品工业, 1998, 26(5): 24-26,35
30.王丽,孙本双,王战宏.粉体粒度测试方法评价[J].粉体技术, 1998, 4(2): 39-41
31.李文凯,吴玉新,黄志民,等.激光粒度分析和筛分法测粒径分布的比较[J].中国粉体技术, 2007, 13(5): 10-13
42. Chen H M, Muramoto K, Yamauchi F. Structural analysis of antioxidative peptides from soybeanβ-conglycinin[J]. Journal of Agricultural and Food Chemistry, 1995, 43:574-578
43.刘旺喜.维生素C对人体有益与有害作用剖析[J].江西教育学院学报(自然科学), 2000, 21(6): 42-44
44. Cotelle N, Bernier J L, Catteau J P. Antioxidant properties of hydroxy-flavones[J]. Free Radical Biology and Medicine, 1996, 20(1): 35-43
45.张立新,杭瑚. 21种野生植物抗氧活性的研究[J].中草药, 2000, 31(8): 609-610
46.周才琼,陈玉山,李干红,等.茶及茶多酚对NO2-清除作用的体外试验研究[J].西南农业大学学报, 2003, 25(1): 59-61
1. Salwin H. Defining minimum moisture contents for dehydrated foods[J]. Food Technology, 1959, 13: 594
2. Labuza T P, Acott K, Tatini S R. Water activity determination: a collaborative study of different methods[J]. Journal of Food Science, 1976, 41(4): 910-917
3. Turhan M, Sayar S, Gunasekaran S. Application of Peleg model to study water absorption in chickpea during soaking[J]. Journal of Food Engineering, 2002, 53(2): 153-159
4. Al-Muhtaseb A H, McMinn W A M, Magee T R A. Water sorption isotherms of starch powders: Part 1: mathematical description of experimental data[J]. Journal of Food Engineering, 2004, 61(3): 297-307
5. Tsami E, Marinos-Kouris D, Maroulis Z B. Water sorption isotherms of raisins, currants, figs, prunes and apricots[J]. Journal of Food Science, 1990, 55(6): 1594-1597
6. Moraga G, Martinez-Navarrete N, Chiralt A. Water sorption isotherms and phase transitions in kiwifruit[J]. Journal of Food Engineering, 2006, 72(2): 147-156
7. Paakkonen K, Plit L. Equilibrium water content and the state of water in dehydrated white cabbage[J]. Journal of Food Science, 1991, 56(6): 1597-1599
8. Stencl J. Modelling the water sorption isotherms of yoghurt powder spray[J]. Mathematics and Computers in Simulation, 2004, 65(1-2): 157-164
9. Karmas R, Buera M P, Karel M. Effect of glass transition on rates of nonenzymatic browning in food systems[J]. Journal of Agricultural and Food chemistry, 1992, 40: 873-879
10. Roos Y H, Himberg M J. Nonenzymatic browning behavior, as related to glass transition, of a food model at chilling temperatures[J]. Journal of Agricultural and Food chemistry, 1994, 42: 893-898
11. Lloyd R J, Chen X D, Hargreaves J B. Glass transition and caking of spray-dried lactose[J]. International Journal of Food Science & Technology, 1996, 31(4): 305-311
12. Telis V R N, Sobral P J A. Glass transitions and state diagram for freeze-dried pineapple[J]. LWT-Food Science and Technology, 2001, 34(4): 199-205
13. Goula A M, Karapantsios T D, Achilias D S, et al. Water sorption isotherms and glass transition temperature of spray dried tomato pulp[J]. Journal of Food Engineering, 2008, 85(1): 73-83
14. Shrestha A K, Howes T, Adhikari B P, et al. Water sorption and glass transition properties of spray dried lactose hydrolysed skim milk powder[J]. LWT-Food Science and Technology, 2007, 40(9): 1593-1600
15. Ahmed J, Ramaswamy H S, Khan A R. Effect of water activity on glass transitions of date pastes[J]. Journal of Food Engineering, 2005, 66(2): 253-258
16. Ding C K, Chachin K, Ueda, Y. Modified atmosphere packaging maintains postharvest quality of loquat fruit[J]. Postharvest Biology Technology, 2002, 24(3): 341-348
17.黄伟坤等编著.食品检验与分析[M].北京:轻工业出版社, 1989
18. Sellappan S, Akoh C C, Krewer G. Phenolic compounds and antioxidant capacity of georgia-grown blueberries and blackberries[J]. Journal of Agricultural and Food Chemistry, 2002, 50(8): 2432-2438
19.胡静丽,陈健初.杨梅叶黄酮类化合物最佳提取工艺研究[J].食品科学, 2003, 24(1): 96-99
20. Madamba P S, Driscoll R H, Buckle K A. Predicting the sorption behaviour of garlic slices[J]. Drying Technology, 1994, 11(6): 1443-1458
21. Van den Berg C. Development of BET like models for sorption of water on foods, theory and relevance[C]. In Simatos, D., & Multon, J. L. (Eds.), Properties of water in foods: in relation to quality and stability. Dordrecht: Martinus Nijhoff Publishing, 1985. 119-131
22.康莲娣.生物电子显微技术[M].合肥:中国科学技术大学出版社, 2003
23.方忠祥.杨梅清汁变色与浑浊形成的机理与控制[D]: [博士学位论文].无锡:江南大学食品学院, 2007.1
24. Yang C S T, Atallah W A. Effect of four drying methods on the quality of intermediate moisture lowbush blueberries[J]. Journal of food science, 1985, 50: 1233-1237
25. Debnath S, Hemavathy J, Bhat K K. Moisture sorption studies on onion powder[J]. Food Chemistry, 2002, 78(4): 479-482
26. Roos Y, Karel M. Water and molecular weight effects on glass transitions in amorphous carbohydrates and carbohyrate solutions[J]. Journal of Food Science, 1991b, 56(6): 1676-1681
27. Sangnark A, Noomhorm A. Effect of particle sizes on functional properties of dietary fibre prepared from sugarcane bagasse[J]. Food Chemistry, 2003, 80(2): 221-229
28. Labuza T P, Kaanane A, Chen J Y. Effect of temperature on the moisture sorption isotherm sand water activity shift of two dehydrated foods[J]. Journal of Food Science, 1985, 50: 385-391
29. Moraga G, Martinez-Navarrete N, Chiralt A. Water sorption isotherms and glass transition in strawberries: influence of pretreatment[J]. Journal of Food Engineering, 2004, 62(4): 315-321
30. Downton G E, Flores-Luna J L, King C J. Mechanism of stickiness in hygroscopic, amorphous powders[J]. Industrial & Engineering Chemistry Fundamentals, 1982, 21: 447-451
31. Fitzpatrick J J, Hodnett M, Twomey M, et al. Glass transition and the flowability and caking of powders containing amorphous lactose[J]. Powder Technology, 2007, 178(2): 119-128
32. Paterson A H J, Brooks G F, Bronlund J E, et al. Development of stickiness in amorphous lactose at constant T-Tg levels[J]. International Dairy Journal, 2005, 15(5): 513-519
33. Boonyaia P, Bhandaria B, Howes T. Stickiness measurement techniques for food powders: a review[J]. Powder Technology, 2004, 145(1): 34-46
34. Hla P K, Hogekamp S. Wetting behaviour of instantized cocoa beverage powders[J]. International Journal of Food Science and Technology, 1999, 34(4): 335-342
35. Schubert H. Instantization of powdered food products[J]. International Chemical Engineering Science, 1993, 33(1): 28-45
36.沈蓓英,田太震.由大豆粕研制全营养豆乳品[J].中国油脂, 1996, 21(1): 36-40
37.夏剑秋.我国豆粉与豆奶生产现状、问题及对策[J].中国油脂, 2004, 29(6): 33-36
1.刘华炜.脱脂乳粉结块特性的实验研究[D]: [硕士学位论文].大连:大连理工大学流体与粉体设计研究所, 2006.6
2. Ahmed J, Ramaswamy H S, Khan A R. Effect of water activity on glass transitions of date pastes[J]. Journal of Food Engineering, 2005, 66(2): 253-258
3. Shin S, Bhowmik S R. Thermal kinetics of color changes in pea puree[J]. Journal of Food Engineering, 1995, 24(1): 77-86
4.ávila I M L B, Silva C L M. Modelling kinetics of thermal degradation of colour in peach puree[J]. Journal of Food Engineering, 1999, 39(2): 161-166
5. Teunou E, Fitzpatrick J J. Effect of relative humidity and temperature on food powder flowability[J]. Journal of Food Engineering, 1999, 42(2): 109-116
6.罗昌荣.高质量番茄粉的研制及贮藏稳定性研究[D]: [博士学位论文].无锡:江南大学食品学院, 2001.6
7.孙伟伟,曹维强,王静. DNS法测定玉米秸秆中总糖[J].食品研究与开发, 2006, 27(6): 120-123
8. Timberlake C F. Metallic components of fruit juices:oxidation and stability of ascorbic acid in black currant juice[J]. Journal of the Science of Food and Agriculture, 1960, 6(11): 268-273
9.斐山,钱中明.中华人民共和国专业标准[S].北京:中国标准出版社, 1990
10. Rock L B. Saturated salt solution for static control of Relative Humidity between 5℃and
40℃[J]. Analytical chemistry, 1960, 32(10): 1375-1376
11. Mathlouthi M, Roge B. Water vapour sorption isotherms and the caking of food powders[J]. Food Chemistry, 2003, 82(1): 61-71
12. Matveev Y I, Grimberg V Y. The thermal stability of biopolymers[J]. International Journal of Biological Macromolecules, 2000, 22(1): 97-102
13. Peleg M, Hollenbach A M. Flow conditioners and anticaking agents[J]. Food Technology, 1984, 3: 93-102
14. Aguilera J M, Del Valle J M, Karel M. Caking phenomena in amorphous food powders[J]. Trends in Food Science & Technology, 1995, 6(5): 149-155
15. Mizrahi S, Labuza, T P, Karel M. Feasibility of accelerated tests for browning in dehydrated cabbage[J]. Journal of Food Science, 1970, 35(6): 804-807
16. Cohen E, Saguy I. Effect of water activity and moisture content on the stability of beet powder pigments[J]. Journal of Food Science, 1983, 48: 703-707
17.陈曼云,周运听,阮仙菊,等.碘滴定法测定杨梅维生素C[J].中国果树, 1989, (3): 43-45
18.蔡长河,郭际,曾庆孝.荔枝在干制过程中非酶褐变的研究[J].食品科学, 2006, 27(10): 158-161
19. Hymavathi T V, Khader V. Carotene, ascorbic acid and sugar content of vacuum dehydrated ripe mango powders stored in flexible packaging material[J]. Journal of Food Composition and Analysis, 2005, 18(2-3): 181-192
20.王登良.绿茶贮藏过程中茶多酚含量的变化与感官品质的关系.茶叶科学, 1998, 18(1): 61-64
21.詹世平,左秀锦,陈理.粉体产品的结块及预防[J].中国粉体技术, 2002, 8(4): 42-44
22. Rubinskiene M, Viskelis P, Jasutiene I. Impact of various factors on the composition and stability of black currant anthocyanins[J]. Food Research International, 2005, 38(8-9): 867-871
23. Kirca A, Ozkan M, Cemeroglu B. Stability of black carrot anthocyanins in various fruit juices and nectars[J]. Food Chemistry, 2006, 97(4): 598-605
24. Garzon G A, Wrolstad R E. The stability of pelargonidin-based anthocyanins at varying water activity[J]. Food Chemistry, 2001, 75(2): 185-196
25. Wang W D, Xu S Y. Degradation kinetics of anthocyanins in blackberry juice and concentrate[J]. Journal of Food Engineering, 2007, 82(3): 271-275
26. Ozkan M, Yemenicioglu A, Cemeroglu B. Degradation of various fruit juice anthocyanins by hydrogen peroxide[J]. Food Research International, 2005, 38(8-9): 1015-1021
27. Thakur B R, Arya S S. Studies on stability of blue grape anthocyanins[J]. International Journal of Food Science & Technology, 1989, 24(3): 321-326
28. Cemeroglu B, Velioglu S, Isik S. Degradation kinetics of anthocyanins in sour cherry juice and concentrate[J]. Journal of Food Science, 1994, 59(6): 1216-1218
29. Reyes L F, Cisneros-Zevallos L. Degradation kinetics and colour of anthocyanins in aqueous extracts of purple- and red-flesh potatoes (Solanum tuberosum L.)[J]. Food Chemistry, 2007, 100(3): 885-894
1. Zhang Z, Yang M J, Pawliszyn J. Solid-phase microextraction A solven-free alternative for sample preparation [J]. Analytical Chemistry, 1994, 66: 845A-853A
2. Pan L, Adams M, Pawliszyn J. Determination of fatty acids using solid-phase microextraction[J]. Analytical Chemistry, 1995, 67: 4396-4403
3. Steffen A, Pawliszyn J. Analysis of flavour volatiles using headspace solid-phase microextraction[J]. Journal of Agricultual and food chemistry, 1996, 44(8): 2187-2192
4. Liu T T, Yang T S. Optimization of solid-phlid-phase microextraction analysis forstudying change of headspace flavor compounds of banana during ripening[J]. Journal of Agricultual and food chemistry, 2002, 50(4): 653-657
5.吴继红,胡小松,周珊,等.固相微萃取和气-质联用技术在快速测定苹果中挥发性成分中的应用[J].中国食品学报, 2003, 3(2): 63-66
6. Jordan M J, Tillman T N, Mucci B, et al. Using HS-SPME to determine the effects of reducing insoluble solids on aromatic composition of orange juice[J]. LWT-Journal of Food Science and Technology, 2001, 34(4): 244-250
7. Pereda J, Jaramillo D P, Quevedo J M. Characterization of volatile compounds in ultra-high-pressure homogenized milk[J]. International Dairy Journal, 2008, 18(8): 826-834
8.刘百战,高芸.固相微萃取气相色谱-质谱分析栀子花的头香成分[J].色谱, 2002, 18(5): 452-455
9. Wang W D, Xu S Y. Degradation kinetics of anthocyanins in blackberry juice and concentrate[J]. Journal of Food Engineering, 2007, 82(3): 271-275
10. Cemeroglu B, Velioglu S, Isik S. Degradation kinetics of anthocyanins in sour cherry juice and concentrate[J]. Journal of Food Science, 1994, 59(6): 1216-1218
11. Kirca A, Ozkan M, Cemeroglu B. Stability of black carrot anthocyanins in various fruit juices and nectars[J]. Food Chemistry, 2006, 97(4): 598-605
12. Reyes L F, Cisneros-Zevallos L. Degradation kinetics and colour of anthocyanins in aqueous extracts of purple- and red-flesh potatoes (Solanum tuberosum L.)[J]. Food Chemistry, 2007, 100(3): 885-894
13.MacLeod A J, Snyder C H. Volatile components of two cultivars of mango from Florida[J]. Journal of Agricultual and Food Chemistry, 1985, 33, 380-384
14. Deba F, Xuan T D, Yasuda M. Chemical composition and antioxidant, antibacterial and antifungal activities of the essential oils from Bidens pilosa Linn. var. Radiata[J]. Food Control, 2008, 19(4): 346-352
15. Magiatis P, Melliou E, Skaltsounis A L. Chemical composition and antimicrobial activity of the essential oils of Pistacia lentiscus var. chia[J]. Planta Medica, 1999, 65(8): 749-752
16. Ulubelen A, Topcu G, Eris C. Terpenoids from Salvia sclarea[J]. Phytochemistry, 1994, 36(4): 971-974
17. Cakir A, Kordali S, Zengin H. Composition and antifungal activity of essential oilsisolated from Hypericum hyssopifolium and Hypericum heterophyllum[J]. Flavor and Fragrance Journal, 2004, 19(1): 62-68
18. Castillo M L R D, Dobson G. Varietal differences in terpene composition of blackcurrant (Ribes nigrum L.) berries by solid phase microextraction/gas chromatography [J]. Journal of the Science of Food and Agriculture, 2002, 82(13): 1510-1515
19. Drumm T D, Spaniel A M. Changes in the content of lipid autoxidation and sulphur-containing compounds in cooped beef during storage [J]. Journal of Agricultual and food chemistry, 1991, 39, 336-343
20.田怀香,王璋,许时婴. GC-O法鉴别金华火腿中的风味活性物质[J].食品与发酵工业, 2004, 30(12): 117-123
21.丁耐克编著.食品风味化学[M].中国轻工业出版社, 1996.9
22.侯亚龙,陈正行,罗昌荣,等.戊糖的立体异构差异对风味物质形成的影响[J].食品与生物技术学报, 2006, 25(6): 63-69
23. Cadwallader K R, Tan Q, Chen F, et al. Evaluationof the aroma of cooked spiny lobster tail meat by aroma extract dilution analysis [J]. Journal of Agricultual and food chemistry, 1995, 43, 2432-2437