[1] 姜全. 我国桃生产发展现状与趋势. 北京农业科学, 2000, 18(4): 35-38.
Jiang Q. The current status and development trends for peaches in China. Beijing Agricultural Science, 2000, 18(4): 35-38. (in Chinese)
[2] 何新益, 黄宗海, 范为, 冯瑞伟. 桃变温压差膨化干燥工艺研究. 食品科技, 2010, 35(11): 94-97.
He X Y, Huang Z H, Fan W, Feng R W. Study on process of explosion puffing drying technology for peach at modified temperature and pressure. Food Science and Technology, 2010, 35(11): 94-97. (in Chinese)
[3] 王俊, 蒋生昕, 金红良, 许乃章. 微波远红外联合干燥黄桃的试验研究. 浙江农业学报, 1999, 11(1): 26-28.
Wang J, Jiang S X, Jin H L, Xu N Z. The research of drying on yellow peach with far- infrared untied microwave. Acta Agriculturae Zhejianggensis, 1999, 11(1): 26-28. (in Chinese)
[4] 常虹, 周家华, 兰彦平, 王皓. 桃脆片的微波真空干燥工艺研究. 食品工业科技, 2010, 32(7): 332-334.
Chang H, Zhou J H, Lan Y P, Wang H. Study on microwave-vacuum drying technology of peach slice. Science and Technology of Food Industry, 2010, 32(7): 332-334. (in Chinese)
[5] 李伟荣, 任爱清, 陈国宝. 响应面法优化真空油炸-热风联合干燥桃脆片工艺. 食品科学, 2011, 32(4): 117-120.
Li W R, Ren A Q, Chen G B. Process optimization for combined vacuum-frying and hot-air drying of peach chips. Food Science, 2011, 32(4): 117-120. (in Chinese)
[6] Kingsly A R P, Balasubramaniam V M, Rastogi N K. Influence of high-pressure blanching on polyphenoloxidase activity of peach fruits and its drying behavior. International Journal of Food Properties, 2009, 12(3): 671-681.
[7] Kingsly R P, Goyal R K, Manikantem M R. Effect of pretreatment and drying air temperature on drying behaviour of peach slice. International Journal of Food Science and Technology, 2007, 42(1): 65-69.
[8] Germer S V P M, Queiroz M R D, Aguirre J M, Berbari S A. The influence of process variables on the osmotic drying and on sensory tests of sliced dehydrated peaches. CIGR-International Conference of Agricultural Engineering, Brazil, 2008.
[9] 张海英, 韩涛, 王有年, 李丽萍. 桃果实品质评价因子的选择. 农业工程学报, 2006, 22(8): 235-239.
Zhang H Y, Han T, Wang Y N, Li L P. Selection of factors for evaluating peach (Prunus persica) fruit quality, Transactions of Chinese Society of Agricultural Engineering, 2006, 22(8): 235-239. (in Chinese)
[10] Versini G. Franco M A, Moser S, Barchetti P, Manca G. Characterisation of apple distillates from native varieties of Sardinia island and comparison with other Italian products. Food Chemistry, 2009, 113(4): 1176-1183.
[11] 刘遵春, 包东娥, 廖明安. 层次分析法在金花梨果实品质评价上的应用. 西北农林科技大学学报: 自然科学版, 2006, 34(8): 125-128.
Liu Z C, Bao D E, Liao M A. Application of analytic hierarchy process in evaluating Jinhua pear quality. Journal of Northwest Sci-Tech University of Agriculture and Forestry: National Science Edition, 2006, 34(8): 125-128. (in Chinese)
[12] Dourtoglou V, Antonopoulos A, Dourtoglou T, Lalas S. Discrimination of varietal wines according to their volatiles. Food Chemistry, 2014, 159(9): 181-187
[13] Irfan A, Nadeem A A, Ishfaq A H. Physiological response and quality attributes of peach fruit CV. Flordaking as affected by different treatments of calcium chloride putrescine and salicylic acid. Pakistan Journal of Agriculatural Sciences, 2014, 51(1): 33-39.
[14] 公丽艳, 孟宪军, 刘乃侨, 毕金峰. 基于主成分与聚类分析的苹果加工品质评价. 农业工程学报, 2014, 30(13): 276-285.
Gong L Y, Meng X J, Liu N Q, Bi J F. Evaluation of apple quality based on principal component and hierarchical cluster analysis. Transactions of Chinese Society of Agricultural Engineering, 2014, 30(13): 276-285. (in Chinese)
[15] Seremet L, Botez E, Nistor O V, Andronoiu D G, Mocanu G D. Effect of different drying methods on moisture ratio and rehydration of pumpkin slices. Food Chemistry, 2015, DOI: 10.1016/j.foodchem. 2015.03.125
[16] 聂继云, 毋永龙, 李海飞, 王昆, 徐国锋, 闫震, 吴锡. 苹果鲜榨汁品质评价体系构建. 中国农业科学, 2013, 46(8): 1657-1667.
Nie J Y, Wu Y L, Li H F, Wang K, Xu G F, Yan Z, Wu X. Evaluation system establish for fresh apple juice quality. Scientia Agriultura Sinica, 2013, 46(8): 1657-1667. (in Chinese)
[17] Rodríguez M M, Arballo J R, Campańone L A. Cocconi M B, Pagano A M, Mascheroni R H. Osmotic dehydration of nectarines:influence of the conditions and determination of the effective diffusion coefficients. Food and Bioprocess Technology, 2013, 6(10): 2708-2720.
[18] Pei F, Shi Y, Mariga A M, Yang W J, Tang X Z, Zhao L Y, An X X, Hu Q H. Comparison of freeze-drying and freeze-drying combined with microwave vacuum drying methods on drying kinetics and rehydration characteristics of button mushroom (Agaricus bisporus) slices. Food and Bioprocess Technology, 2014, 7(6): 1629-1639.
[19] Lewicki P P. Some remarks on rehydration of dried foods. Journal of Food Engineering, 1998, 36(1): 81-87.
[20] Abdullah M Z, Guan L C, Lim K C, Karim A A. The application of computer vision and tomographic radar imaging for assessing physical properties of food. Journal of Food Engineering, 2004, 61(1): 125-135.
[21] Krokida M K, Tsami E, Maroulis Z B. Kinetics on color changes during drying of some fruits and vegetables. Drying Technology, 1998, 16: 667-685.
[22] Rajchert D W, Razaca M. Effect of drying method on microstructure and physical properties of dried apples. Drying Technology, 2009, 27(7/8): 903-909.
[23] 毕金峰, 魏益民. 果蔬变温压差膨化干燥技术研究进展. 农业工程学报, 2008, 24(6): 308-314.
Bi J F, Wei Y M. Review on explosion puffing drying for fruits and vegetables at variable temperature and pressure difference. Transactions of Chinese Society of Agricultural Engineering, 2008, 24(6): 308-314. (in Chinese)
[24] 刘自强. 食品膨化机理的理论探析. 食品工业科技, 1997(6): 52-54, 79.
Liu Z Q. Theory analysis for the mechanism of puffed food. Science and Technology of Food Industry, 1997(6): 52-54, 79. (in Chinese)
[25] 赵洪卫, 韩冬海, 宋曙辉, 常冬. 小型西瓜果实成熟度表征因子筛选. 农业工程学报, 2012, 28(17): 281-289.
Zhao H W, Han D H, Song S H, Chang D. Screening of maturity characterization factors for mini watermelon fruit. Transactions of Chinese Society of Agricultural Engineering, 2012, 28(17): 281-289. (in Chinese)
[26] 靳志强, 王顺喜. 基于品质评价的玉米微波灭霉工艺参数选择. 农业机械学报, 2013, 44(4): 163-170.
Jin Z Q, Wang S X. Parameter selection of mould inactivation by microwave processing based on quality evaluation of maize. Transactions of Chinese Society of Agricultural Machinery, 2013, 44(4): 163-170. (in Chinese)
[27] 马庆华, 李永红, 梁丽松, 李琴, 王海, 许元峰, 孙玉波, 王贵禧. 冬枣优良单株果实品质的因子分析与综合评价. 中国农业科学, 2010, 43(12): 2491-2499.
Ma Q H, Li Y H, Liang L S, Li Q, Wang H, Xu Y F, Sun Y B, Wang G X. Factors analysis and synthetical evaluation of the fruit quality of Dongzao (Ziziphus jujuba Mill. ‘Dongzao’) advanced selections. Scientia Agricultura Sinica, 2010, 43(12): 2491-2499. (in Chinese)
[28] 罗英, 乔峰, 吴立东, 曾绍贵, 钟金仙, 许旭明. 基于AHP法和灰色关联法的辣椒果实外观品质评价. 中国农学通报, 2010, 26(2): 157-161.
Luo Y, Qiao F, Wu L D, Zeng S G, Zhong J X, Xu X M. Evaluation of fruit appearance quality for pepper based on the analytic hierarchy process and the correlation method. Chinese Agricultural Science Bulletin, 2010, 26(2): 157-161. (in Chinese)
[29] 朱星宇, 陈永强. SPSS多元统计分析方法及应用. 北京: 清华大学出版社, 2011.
Zhu X Y, Chen Y Q. The Multivariate Statistical Analysis Method and Application of SPSS. Beijing: Tsinghua University Press, 2011. (in Chinese)
[30] 李晓丽, 胡兴越, 何勇. 基于主成分和多类判别分析的可见-红外光谱水蜜桃品种鉴别新方法. 红外与毫米波学报, 2006, 25(6): 417-422.
Li X L, Hu X Y, He Y. New approach of discrimination of varieties of juicy peach by near infrared spectra based on PCA and MDA model. Journal of Infrared and Millimeter Waves, 2006, 25(6): 417-422. (in Chinese) |