声明
ACKNOWLEDGEMENT
Abstract
摘要
TABLE OF CONTENTS
LIST OF TABLES
LIST OF FIGURES
LIST OF ABBREVIATIONS
CHAPTER ONE GENERAL INTRODUCTION AND PROJECT AIMS
1.1 Introduction
1.2 Objectives and significance of study
1.3 Organization of dissertation
CHAPTER TWO LITERATURE REVIEW
2.1 Sweet potato (Ipomea batatas)
2.1.1 Origin and Taxonomy
2.1.2 Cultivation
2.1.3 Nutritional benefits of sweet potato
2.2 Ultrasound
2.2.1 Ultrasound probe/horn
2.3 Osmotic dehydration
2.3.1 Factors affecting osmotic dehydration
2.3.2 Advantages of osmotic dehydration
2.4 Frying
2.4.1 Theory of frying
2.4.2 Factors affecting frying of food
CHAPTER THREE Optimization of Ultrasound Assisted Osmotic Dehydration of sweet Potato (Ipomea batatas) Using Response Surface Methodology
3.1 Introduction
3.2 Materials and Methods
3.2.1 Ultrasound assisted osmotic dehydration
3.2.2 Experimental design
3.2.3 Determination of water loss,solute gain and weight reduction
3.3 Statistical Analysis
3.4 Result and Discussion
3.4.1 Description of Model
3.4.2 Water Loss
3.4.3 Solid gain
3.4.4 Weight Reduction
3.4.5 Optimization
3.5 Conclusion
CHAPTER FOUR Influence of Ultrasound on Mass Transfer Kinetics,Structure,Carotenoid and Vitamin C Content of Osmodehydrated Sweet Potato (Ipomea Batatas)
4.1 Introduction
4.2 Material and Methods
4.2.1 Raw materials
4.2.2 Pretreatment Methods
4.2.3 Determination of water loss and solid gain
4.2.4 Determination of Mass Transfer Kinetics
4.2.5 Scanning Electron Microscopy (SEM)
4.2.6 Determination of Carotenoid Contents
4.2.7 Determination of Vitamin C Content
4.3 Statistical Analysis
4.4 Results and Discussion
4.4.1 Mass transfer kinetics of osmodehydrated sweet potato
4.4.2 Water loss
4.4.3 Solid gain
4.4.4 Effects of Different Pretreatments on the Microstructure of Osmodehydrated Sweet Potato
4.4.5 Eflects of Different Pretreatments on the Carotenoid Contents of Sweet Potato
4.4.6 Effects of Different Pretreatments on the Vitamin C Contents of Sweet Potato
4.5 Conclusion
CHAPTER FIVE Influence of Ultrasound Pretreatment on Diffusion Coefficients,Texture and Colour of Osmodehydrated Sweet Potato (Ipomea Batatas)
5.1 Introduction
5.2 Material and methods
5.2.1 Material
5.2.2 Methods
5.2.3 Determination of water loss and solid gain
5.2.4 Determination of effective moisture diffusivity during osmotic dehydration
5.2.5 Determination of water diffusivity of pretreated sweet potato during hot air drying
5.2.6 Texture analysis
5.2.7 Colour analysis
5.3 Statistical Analysis
5.4 Results and discussion
5.4.1 Effects of ultrasounds treatments on the moisture and solute diffusivities of osmodehydrated sweet potato
5.4.2 Effects of ultrasounds treatments on the texture of osmodehydrated sweet potato
5.4.3 Effect of ultrasound treatments on the colour of osmodehydrated sweet potato
5.4.4 Effect of ultrasound pretreatments on the water diffusivity of pretreated sweet potato during hot air drying
5.4.5 Total drying time
5.5 Conclusion
CHAPTER SIX Effect of ultrasound pretreatments on the kinetics of moisture loss and oil uptake during deep fat frying of sweet potato (Ipomea batatas)
6.1 Introduction
6.2 Materials and methods
6.2.1 Materials
6.2.2 Pretreatment procedure
6.2.3.Frying
6.2.4.Moisture content analysis
6.2.5.Oil content analysis
6.2.6.Modeling
6.3 Statistical Analysis
6.4 Results and Discussion
6.4.1 Effect of ultrasound pretreatment on the moisture content of fried sweet potato
6.4.2 Effect of ultrasound pretreatment on the oil content of fried sweet potato
6.5 Conclusion
CHAPTER SEVEN Effects of Ultrasound Pretreatments on the Texture and Colour Kinetics of Sweet Potato (Ipomea batatas) during Deep Fat Frying
7.1 Introduction
7.2 Material and Methods
7.2.1.Raw material
7.2.2 Pretreatment methods
7.2.3 Frying experiment
7.2.4 Determination of texture
7.2.5 Determination of colour
7.2.6 Determination of activation energy
7.3 Statistical Analysis
7.4 Results and discussion
7.4.1 Effect of different pretreatments on the texture Kinetics of deep fat fried sweet potato
7.4.2 Effect of ultrasound pretreatments on the colour kinetics of deep fat fried sweet potato
7.5 Conclusion
CHAPTER EIGHT Effects 0f Ultrasound Pretreatments on the Structure,Carotenoid and Vitamin C of Fried Sweet Potato
8.1 Introduction
8.2 Material and Methods
8.2.1 Raw material
8.2.2 Pretreatment methods
8.2.3 Frying experiment
8.2.4 Determination of Carotenoid Contents
8.2.5 Determination of Vitamin C Content
8.2.6 Scanning Electron Microscopy (SEM)
8.2.7 Sensory Analysis
8.3 Statistical Analysis
8.4 Result and discussion
8.4.1 Carotenoid retention of fried sweet potato pretreated by ultrasound
8.4.2 Vitamin C retention of fried sweet potato pretreated by Ultrasound
8.4.3 Effects of ultrasound pretreatments on the structure of fried sweet potato
8.4.4 Sensory analysis results
8.5 Conclusion
CHAPTER NINE
9.1 General Conclusions,Future Work and List of Publications
9.2 Innovations/Novelty
9.3 Future Work
References
List of Publications
Other Publications