组合干燥法生产苹果片的研究
|
摘要
我国是苹果生产大国,苹果产量连续几年居世界首位,然而目前苹果深加工的比例较低,在苹果鲜销不利的情况下,更是造成了大量的苹果堆积进而腐烂浪费的局面。近年来,人们对苹果休闲制品的需求逐渐兴旺起来,但是目前我国又缺乏高质量的苹果休闲食品。鉴于这种现状,本文对苹果脆片的加工工艺进行了一定的探索。主要的研究内容和结果如下:
褐变是苹果片加工过程中一个较为常见的现象,用防褐变剂对其进行一定的处理可以尽可能地减少褐变的程度。在所测试的条件下,氯化钠、抗坏血酸、柠檬酸、草酸、偏重亚硫酸钠对苹果片均有一定的防褐变作用,但同时却还表现出了一定的浓度依赖性。但由于偏重亚硫酸钠具有一定的毒性,草酸在有轻微的毒性的同时还具有较强的刺激性气味,所以限制了它们的使用。用组合防褐变剂对苹果片进行防褐变处理具有良好的效果,苹果片与防褐变溶液的固液比是1/5,浸渍时间为20分钟,组合溶液中氯化钠的浓度为2%,,抗坏血酸的浓度为0.7%。
渗透脱水是一种果蔬常用的脱水预处理方法,它能够减少脱水过程中营养物质损失提高产品的质量,同时还能够降低加工过程中热能的损耗。自行设计了一个渗透脱水装置,用于研究果蔬的渗透脱水工艺。通过响应面分析的方法得出了渗透脱水过程的较佳工艺参数:渗透溶液组成25%麦芽糖/45%蔗糖,固液比1/10,真空度0.04 MPa,渗透脱水温度40℃,渗透脱水时间100分钟。在以上的参数下进行渗透脱水能够脱去苹果片内部约20%的水分。
在对苹果片的后期干燥方法进行的研究中,用微波真空与热风干燥的组合干燥形式对渗透脱水后的苹果片进行干燥,并通过正交试验得到了苹果片的最佳组合干燥工艺参数:微波真空干燥阶段的真空度3.0~4.5 Kpa,微波功率314 W,厚度7 mm,水分损失40%,热风干燥阶段的温度为60℃,在这个温度下干燥直至干燥终点。对用不同的干燥方法生产的苹果片进行了分析和对比,得出微波真空与热风的组合干燥苹果片具有相对较佳的性能。
本课题研究表明:首先用渗透脱水对苹果片进行预处理,然后用微波真空与热风干燥组合,可以生产出优质的脱水苹果片,产品质量能够比较接近纯真空冷冻干燥,且能耗和干燥成本降低。
Apple is widely planted in China, it has taken up the first place both in plant area and output for several years, but the fine-processing proportion is very limited, resulting in many apples were wasted or rotted. The consuming of apple products is rising in recent years. The research was conducted to develop a process of apple slices dehydration.
Browning often occurs on the cutting surface of apple slices during the production process, anti-browning reagents are usually used to avoid it. Some anti-browning reagents such as NaCl、Vc、Citric acid、Oxalate and sodium metabisulfite show their inhibition abilities in the experiments, whereby the inhibition ability depended largely on their concentration. Because of the toxicity and irritating smell, sodium metabisulfite and oxalate were limited to use in food industry. The combination of NaCl 2% with Vc 0.7% was effective in inhibiting enzymatic browning, while the solid to liquid weight ratio is 1/5, and the soaking time is 20 minutes.
Osmotic dehydration (OD) can be considered as an important step prior to drying, since it provides a reduction in energy and a losing in nutrition and also an improvement in product quality. An osmotic process rig was designed and used to study the process of osmotic dehydration of apple slices. Response surface methodology (RSM) was employed to investigate the effects of solution compositions, solution temperature, and osmotic time on osmotic process. The optimized parameters of osmotic dehydration are as follows: solution composition, 25%maltose/45%sucrose; solid to liquid ratio, 1/10; vacuum pressure, 0.04 MPa; solution temperature, 40℃; osmotic time, 100 minutes. Under these parameters, the moisture content can be reduced by 20%.
Combined of microwave-vacuum drying (MVD) and air-drying (AD) was use to dehydrate the osmotic dehydrated apple slices, and the best parameters of combined dehydration are obtained by orthogonal experiments. The technical parameters are as follows: vacuum pressure,3.0~4.5 KPa; microwave power, 314 W; the amount of water dehydrated by microwave-vacuum dehydration in advance is about 40%;the temperature of air-drying is 60℃.The comparison was done among apple slices dehydrated by different drying methods. From the results, it can be concluded that apple slices pretreated with osmotic dehydration and then dehydrated by microwave-vacuum and air-drying showed not only better quality, but also less dehydration time and electricity energy.
The combination of OD、MVD and AD can be used as a alternative method to dehydrate apple slices with good quality and low cost.
褐变是苹果片加工过程中一个较为常见的现象,用防褐变剂对其进行一定的处理可以尽可能地减少褐变的程度。在所测试的条件下,氯化钠、抗坏血酸、柠檬酸、草酸、偏重亚硫酸钠对苹果片均有一定的防褐变作用,但同时却还表现出了一定的浓度依赖性。但由于偏重亚硫酸钠具有一定的毒性,草酸在有轻微的毒性的同时还具有较强的刺激性气味,所以限制了它们的使用。用组合防褐变剂对苹果片进行防褐变处理具有良好的效果,苹果片与防褐变溶液的固液比是1/5,浸渍时间为20分钟,组合溶液中氯化钠的浓度为2%,,抗坏血酸的浓度为0.7%。
渗透脱水是一种果蔬常用的脱水预处理方法,它能够减少脱水过程中营养物质损失提高产品的质量,同时还能够降低加工过程中热能的损耗。自行设计了一个渗透脱水装置,用于研究果蔬的渗透脱水工艺。通过响应面分析的方法得出了渗透脱水过程的较佳工艺参数:渗透溶液组成25%麦芽糖/45%蔗糖,固液比1/10,真空度0.04 MPa,渗透脱水温度40℃,渗透脱水时间100分钟。在以上的参数下进行渗透脱水能够脱去苹果片内部约20%的水分。
在对苹果片的后期干燥方法进行的研究中,用微波真空与热风干燥的组合干燥形式对渗透脱水后的苹果片进行干燥,并通过正交试验得到了苹果片的最佳组合干燥工艺参数:微波真空干燥阶段的真空度3.0~4.5 Kpa,微波功率314 W,厚度7 mm,水分损失40%,热风干燥阶段的温度为60℃,在这个温度下干燥直至干燥终点。对用不同的干燥方法生产的苹果片进行了分析和对比,得出微波真空与热风的组合干燥苹果片具有相对较佳的性能。
本课题研究表明:首先用渗透脱水对苹果片进行预处理,然后用微波真空与热风干燥组合,可以生产出优质的脱水苹果片,产品质量能够比较接近纯真空冷冻干燥,且能耗和干燥成本降低。
Apple is widely planted in China, it has taken up the first place both in plant area and output for several years, but the fine-processing proportion is very limited, resulting in many apples were wasted or rotted. The consuming of apple products is rising in recent years. The research was conducted to develop a process of apple slices dehydration.
Browning often occurs on the cutting surface of apple slices during the production process, anti-browning reagents are usually used to avoid it. Some anti-browning reagents such as NaCl、Vc、Citric acid、Oxalate and sodium metabisulfite show their inhibition abilities in the experiments, whereby the inhibition ability depended largely on their concentration. Because of the toxicity and irritating smell, sodium metabisulfite and oxalate were limited to use in food industry. The combination of NaCl 2% with Vc 0.7% was effective in inhibiting enzymatic browning, while the solid to liquid weight ratio is 1/5, and the soaking time is 20 minutes.
Osmotic dehydration (OD) can be considered as an important step prior to drying, since it provides a reduction in energy and a losing in nutrition and also an improvement in product quality. An osmotic process rig was designed and used to study the process of osmotic dehydration of apple slices. Response surface methodology (RSM) was employed to investigate the effects of solution compositions, solution temperature, and osmotic time on osmotic process. The optimized parameters of osmotic dehydration are as follows: solution composition, 25%maltose/45%sucrose; solid to liquid ratio, 1/10; vacuum pressure, 0.04 MPa; solution temperature, 40℃; osmotic time, 100 minutes. Under these parameters, the moisture content can be reduced by 20%.
Combined of microwave-vacuum drying (MVD) and air-drying (AD) was use to dehydrate the osmotic dehydrated apple slices, and the best parameters of combined dehydration are obtained by orthogonal experiments. The technical parameters are as follows: vacuum pressure,3.0~4.5 KPa; microwave power, 314 W; the amount of water dehydrated by microwave-vacuum dehydration in advance is about 40%;the temperature of air-drying is 60℃.The comparison was done among apple slices dehydrated by different drying methods. From the results, it can be concluded that apple slices pretreated with osmotic dehydration and then dehydrated by microwave-vacuum and air-drying showed not only better quality, but also less dehydration time and electricity energy.
The combination of OD、MVD and AD can be used as a alternative method to dehydrate apple slices with good quality and low cost.
引文
[1]李丙智.我国苹果生产现状与发展[J],西北园艺,2002,01,6~7
[2]刘汉成,易发海.我国苹果的比较优势和国际竞争力[J],农产品贸易,2002,30,45~48
[3]世界苹果产销概况[J],柑桔与亚热带果树信息,2004.020(004).14~14
[4]王艳颖,胡文忠等.机械损伤对富士苹果营养成分变化的影响[J],食品科技,2007,10,71~73
[5]Miller N J , Rice-Evans CA. The relative contributions of ascorbic acid and phenolic anti-oxidatents to the total antioxidant captivity of orange and apple [J], Food Chemistry, 1997,60(3):331~337
[6]Gampbeii P T, Yachkova Y D.A randomized trial of cranberry versus apple in the management of urinary symptoms during external beam radiation therapy for prostate cancer [J], Clinnical Oncology, 2003, 15,322~328
[7]王璋,许时婴等译.食品化学[M],中国轻工业出版社,北京,2003,4,359
[8]Oszmianski J,Lee C Y. Enzymatic oxidation of phioretion glucoside in model system [J], Journal of Agriculture Food Chemistry, 1991, 39, 1050~1055
[9]Weemaes C, Ludikhuyze L, Van Den Broeck I, et al. Hign pressure inactivation of polyphenoloxidase [J], Journal of Food Science, 1998, 63(5):873~877
[10]Sapers G M, Hicks K B, Phillips J G, et al.Control of enzymatic browning in apple with ascorbic acid derivatives, polyphenol oxidase inhibitors, and complexing agents [J], Journal of Food Science, 1989, 54(4):997~999
[11]廖小军等.鲜榨苹果汁工业化生产技术[J],食品工业科技,1999,6,58~59
[12]姚晓敏,赵金香,吴志文.控制苹果褐变的初步研究[J],上海农学院学报,1999,17(2):111~114,126
[13]Vaha-Vahe P. Inhibition enzymatic browning by glucose oxidase [J], Lebensmitteltechnik, 1991, 23(10):559~562
[14]马霞,陈建文,关凤梅.苹果加工过程中非酶褐变因素及控制[J],山东轻工业学院学报,2001,15(4):52~55
[15]赵丽芹,韩玉梅,杨勃.我国脱水蔬菜生产现状及发展[J],食品工业,2002,2:21~22.
[16]汤大卫.微波真空干燥技术在食品中的应用[J],加工技艺,1999, 8: 30~31.
[17]徐小东,崔政伟.农产品和食品干燥技术及设备的现状和发展[J],农业机械学报,2005, 36(12): 171~174.
[18]孙企达.冷冻干燥超细粉体技术及应用[M],化学工业出版社,2006,02,59~61
[19]王益强,孙萍,刘鲁建.真空冷冻干燥对食品质量的影响[J],莱阳农学院学报,2003,20(02),151~152
[20]Sapers G M, Douglas Jr F W. Measurement of enzymatic browning at cut surfaces and in juice of raw apple and pear fruits [J], Journal of Food Science, 1987, 52(5):1258~1262
[21]宗迪,朱彩云,宗力.苹果褐变抑制的研究[J],食品研究与开发,2006,27(03),32~32
[22]南海娟,高愿军,郝亚勤.鲜切苹果抗褐变研究[J],食品与机械,2006,05,90~93
[23]邱伟芬.果蔬渗透脱水的研究进展及应用前景[J],食品科技,2000,04,31~32
[24]胡昊磊,赵金红,孙亚松,刘相东.果蔬渗透脱水过程动力学研究[J].干燥技术与设备,2007(04),193~193
[25]张慜.特种脱水蔬菜加工贮藏和复水学专论[M],北京:科学出版社,1997:75~84.
[26]Piotr P. Lewicki, Renata Porzecka-Pawlak .Effect of osmotic dewatering on apple tissue structure [J]. Journal of Food Engineering .66 (2005) 43~50
[27]Contreras C,Mart′?n-Esparza M E,Mart′?nez-Navarrete N,Chiralt A. Influence of osmotic pre-treatment and microwave application on properties of air dried strawberry related to structural changes [J]. Europe Food Research Technology (2007) 224: 499~504
[28]Sandra M M, Tha?′s R.M, Maria A. M, Florencia C. M.Concentration profiles and effective diffusion coefficients of sucrose and water in Osmo-dehydrated apples [J] .Food Research International 39 (2006) 739~748
[29]程璐,潘丽军,宁伟城.莴笋渗透脱水的试验研究[J],农产品加工·学刊,2006(10) 136~137
[30]田红萍,王剑平.胡萝卜渗透脱水试验研究[J],浙江大学学报(农业与生命科学版),2003,29(2),169~174
[31]Ramon M, Alberto M. Evaluation of mass transfer coefficients and volumetric shrinkage during osmotic dehydration of apple using sucrose solutions in static and non-static conditions [J],Journal of Food Engineer, 57(2003), 27~29
[32]Bahadur Singh, Parmjit S. Panesar, A. K. Gupta, John F. Kennedy. Optimization of osmotic dehydration of carrot cubes in sucrose-salt solutions using response surface methodology [J].Europe Food Research Technology, (2007) 225:157~165
[33]董红星,相玉琳,王树盛,孙兆申.超声场强化胡萝卜渗透脱水质量传递的研究[J],农产品加工·学刊,05 (2007), 35~36
[34]邓红,王小娟.不同干燥方法对苹果片品质的影响[J],食品科技,02(2007),84~85
[35]张春华,张慜,周乐群,孙金才.预处理对脱水甘蓝品质的影响[J],食品与生物技术学报,05(2006),35~37
[36]Seronei C C, ZhangWang, Shi-Ying Xu. Use of response surface methodology to optimize the hydrolysis of whey protein isolate in a tangential flow filter membrane reactor [J], Journal of Food Engineer 45(2006) 163~165
[37]Nieto A B, Salvatori D M, Castro M A. Structural changes in apple tissue during glucose and sucrose osmotic dehydration: shrinkage, porosity, density and microscopic features [J], Journal of Food Engineer 61(2004) 269~278
[38]崔政伟,杨以清.微波真空干燥大蒜片的研究[J].农产品加工,2004,9:38~39
[39]Schiffmamn R F (1987).Microwave and Dielectric drying in A.S. Mujunmdar (Eds), Handbook of Industrial Drying, Marcel Dekker, New York, USA
[40]崔政伟.微波真空干燥的数学模拟及其在食品加工中的应用[D]: [博士学位论文].无锡:江南大学食品学院,2004.
[41]Tomas F B, Maud L, Christina S. Microwave heat treatment of apple before air dehydration-effects on physical properties and microstructure [J], Journal of Food Engineer 46(2000) 173~182
[42]梁辉,戴志远.物性分析仪在食品质构测定方面的应用[J].食品研究与开发,2006,127(4):119~121
[43]张慜,徐艳阳,孙金才.国内外果蔬联合干燥技术的研究进展[J].无锡轻工大学学报,2003,22(6):105~106
[44]祝圣远,王国恒.微波干燥原理及其应用[J],工业炉,2003,08,25(3),42~45
[45]张慜,王瑞.果蔬微波联合干燥技术研究进展[J].干燥技术与设备,2005,3(3):107~111
[46]韩清华,李树君,马季威,赵东林.微波真空干燥膨化苹果脆片的研究[J],农业机械学报,2006,8,156~157
[47]Ulrich Erle, Helmar Schubert. Combined Osmotic and microwave-vacuum dehydration of apples and strawberries [J].Journal of Food Engineering, 49(2001) 193~199
[48]王俊,巢炎,王剑平.辐照苹果的干燥特性研究[J].农业工程学报,2001,3(17):97~98
[49]Md Azharul Karim, MNA Hawlader. Drying characteristics of banana: theoretical modeling and experimental validation [J]. Journal of Food Engineering, 2005, 70:35~45
[50]白杰,曹小红,罗瑞明.苹果冷冻干燥工艺优化[J].食品科学,2005,26(3):169~170
[51]Ratti C. Hot air and freeze-drying of high-value foods [J], Journal of Food Engineering, 2001, 49: 311~319
[52]大连轻工,华南理工,西北轻工等合编.食品分析[M].第1版.北京:中国轻工业出版社,2005.
[2]刘汉成,易发海.我国苹果的比较优势和国际竞争力[J],农产品贸易,2002,30,45~48
[3]世界苹果产销概况[J],柑桔与亚热带果树信息,2004.020(004).14~14
[4]王艳颖,胡文忠等.机械损伤对富士苹果营养成分变化的影响[J],食品科技,2007,10,71~73
[5]Miller N J , Rice-Evans CA. The relative contributions of ascorbic acid and phenolic anti-oxidatents to the total antioxidant captivity of orange and apple [J], Food Chemistry, 1997,60(3):331~337
[6]Gampbeii P T, Yachkova Y D.A randomized trial of cranberry versus apple in the management of urinary symptoms during external beam radiation therapy for prostate cancer [J], Clinnical Oncology, 2003, 15,322~328
[7]王璋,许时婴等译.食品化学[M],中国轻工业出版社,北京,2003,4,359
[8]Oszmianski J,Lee C Y. Enzymatic oxidation of phioretion glucoside in model system [J], Journal of Agriculture Food Chemistry, 1991, 39, 1050~1055
[9]Weemaes C, Ludikhuyze L, Van Den Broeck I, et al. Hign pressure inactivation of polyphenoloxidase [J], Journal of Food Science, 1998, 63(5):873~877
[10]Sapers G M, Hicks K B, Phillips J G, et al.Control of enzymatic browning in apple with ascorbic acid derivatives, polyphenol oxidase inhibitors, and complexing agents [J], Journal of Food Science, 1989, 54(4):997~999
[11]廖小军等.鲜榨苹果汁工业化生产技术[J],食品工业科技,1999,6,58~59
[12]姚晓敏,赵金香,吴志文.控制苹果褐变的初步研究[J],上海农学院学报,1999,17(2):111~114,126
[13]Vaha-Vahe P. Inhibition enzymatic browning by glucose oxidase [J], Lebensmitteltechnik, 1991, 23(10):559~562
[14]马霞,陈建文,关凤梅.苹果加工过程中非酶褐变因素及控制[J],山东轻工业学院学报,2001,15(4):52~55
[15]赵丽芹,韩玉梅,杨勃.我国脱水蔬菜生产现状及发展[J],食品工业,2002,2:21~22.
[16]汤大卫.微波真空干燥技术在食品中的应用[J],加工技艺,1999, 8: 30~31.
[17]徐小东,崔政伟.农产品和食品干燥技术及设备的现状和发展[J],农业机械学报,2005, 36(12): 171~174.
[18]孙企达.冷冻干燥超细粉体技术及应用[M],化学工业出版社,2006,02,59~61
[19]王益强,孙萍,刘鲁建.真空冷冻干燥对食品质量的影响[J],莱阳农学院学报,2003,20(02),151~152
[20]Sapers G M, Douglas Jr F W. Measurement of enzymatic browning at cut surfaces and in juice of raw apple and pear fruits [J], Journal of Food Science, 1987, 52(5):1258~1262
[21]宗迪,朱彩云,宗力.苹果褐变抑制的研究[J],食品研究与开发,2006,27(03),32~32
[22]南海娟,高愿军,郝亚勤.鲜切苹果抗褐变研究[J],食品与机械,2006,05,90~93
[23]邱伟芬.果蔬渗透脱水的研究进展及应用前景[J],食品科技,2000,04,31~32
[24]胡昊磊,赵金红,孙亚松,刘相东.果蔬渗透脱水过程动力学研究[J].干燥技术与设备,2007(04),193~193
[25]张慜.特种脱水蔬菜加工贮藏和复水学专论[M],北京:科学出版社,1997:75~84.
[26]Piotr P. Lewicki, Renata Porzecka-Pawlak .Effect of osmotic dewatering on apple tissue structure [J]. Journal of Food Engineering .66 (2005) 43~50
[27]Contreras C,Mart′?n-Esparza M E,Mart′?nez-Navarrete N,Chiralt A. Influence of osmotic pre-treatment and microwave application on properties of air dried strawberry related to structural changes [J]. Europe Food Research Technology (2007) 224: 499~504
[28]Sandra M M, Tha?′s R.M, Maria A. M, Florencia C. M.Concentration profiles and effective diffusion coefficients of sucrose and water in Osmo-dehydrated apples [J] .Food Research International 39 (2006) 739~748
[29]程璐,潘丽军,宁伟城.莴笋渗透脱水的试验研究[J],农产品加工·学刊,2006(10) 136~137
[30]田红萍,王剑平.胡萝卜渗透脱水试验研究[J],浙江大学学报(农业与生命科学版),2003,29(2),169~174
[31]Ramon M, Alberto M. Evaluation of mass transfer coefficients and volumetric shrinkage during osmotic dehydration of apple using sucrose solutions in static and non-static conditions [J],Journal of Food Engineer, 57(2003), 27~29
[32]Bahadur Singh, Parmjit S. Panesar, A. K. Gupta, John F. Kennedy. Optimization of osmotic dehydration of carrot cubes in sucrose-salt solutions using response surface methodology [J].Europe Food Research Technology, (2007) 225:157~165
[33]董红星,相玉琳,王树盛,孙兆申.超声场强化胡萝卜渗透脱水质量传递的研究[J],农产品加工·学刊,05 (2007), 35~36
[34]邓红,王小娟.不同干燥方法对苹果片品质的影响[J],食品科技,02(2007),84~85
[35]张春华,张慜,周乐群,孙金才.预处理对脱水甘蓝品质的影响[J],食品与生物技术学报,05(2006),35~37
[36]Seronei C C, ZhangWang, Shi-Ying Xu. Use of response surface methodology to optimize the hydrolysis of whey protein isolate in a tangential flow filter membrane reactor [J], Journal of Food Engineer 45(2006) 163~165
[37]Nieto A B, Salvatori D M, Castro M A. Structural changes in apple tissue during glucose and sucrose osmotic dehydration: shrinkage, porosity, density and microscopic features [J], Journal of Food Engineer 61(2004) 269~278
[38]崔政伟,杨以清.微波真空干燥大蒜片的研究[J].农产品加工,2004,9:38~39
[39]Schiffmamn R F (1987).Microwave and Dielectric drying in A.S. Mujunmdar (Eds), Handbook of Industrial Drying, Marcel Dekker, New York, USA
[40]崔政伟.微波真空干燥的数学模拟及其在食品加工中的应用[D]: [博士学位论文].无锡:江南大学食品学院,2004.
[41]Tomas F B, Maud L, Christina S. Microwave heat treatment of apple before air dehydration-effects on physical properties and microstructure [J], Journal of Food Engineer 46(2000) 173~182
[42]梁辉,戴志远.物性分析仪在食品质构测定方面的应用[J].食品研究与开发,2006,127(4):119~121
[43]张慜,徐艳阳,孙金才.国内外果蔬联合干燥技术的研究进展[J].无锡轻工大学学报,2003,22(6):105~106
[44]祝圣远,王国恒.微波干燥原理及其应用[J],工业炉,2003,08,25(3),42~45
[45]张慜,王瑞.果蔬微波联合干燥技术研究进展[J].干燥技术与设备,2005,3(3):107~111
[46]韩清华,李树君,马季威,赵东林.微波真空干燥膨化苹果脆片的研究[J],农业机械学报,2006,8,156~157
[47]Ulrich Erle, Helmar Schubert. Combined Osmotic and microwave-vacuum dehydration of apples and strawberries [J].Journal of Food Engineering, 49(2001) 193~199
[48]王俊,巢炎,王剑平.辐照苹果的干燥特性研究[J].农业工程学报,2001,3(17):97~98
[49]Md Azharul Karim, MNA Hawlader. Drying characteristics of banana: theoretical modeling and experimental validation [J]. Journal of Food Engineering, 2005, 70:35~45
[50]白杰,曹小红,罗瑞明.苹果冷冻干燥工艺优化[J].食品科学,2005,26(3):169~170
[51]Ratti C. Hot air and freeze-drying of high-value foods [J], Journal of Food Engineering, 2001, 49: 311~319
[52]大连轻工,华南理工,西北轻工等合编.食品分析[M].第1版.北京:中国轻工业出版社,2005.