声明
摘要
ABSTRACT
ABBREVATIONS AND ACRONYMS
CHAPTER Ⅰ INTRODUCTION
1．Yellow-fleshed peach overview
1．1．The origin and classification of peach
1．2．Biological function and nutritional value
1．3．Product development and diversification
2．Optimization drying processes and the effect on the nutritional value of fruit and vegetables
2．1．Explosion Puffing Drying
2．2．Vacuum Freezing Drying
2．3．Hot Air Drying
2．4．Vacuum Microwave Drying
3．The main factors affecting the quality of yellow-fleshed peach crisps
3．1．Texture
3．2．Colour
3．3．Phenolic contents
3．4．Ascorbic acid
3．5．Carotenoids
4．Storage effect on the quality of yellow-fleshed peach crisps．
4．2．Quality stability under storage condition
5．The aim of the study
5．1．Research objective
5．2．The main research content
CHAPTER Ⅱ QUALITY PROPERTIES OF DIFFERENT VARIETIES OF YELLOW-FLESHED PEACH CIUSPS AS AFFECTED BY EXPLOSION PUFFING DRYING
1．Materials and Chemical
1．2．Chemicals and reagents
2．Methods
2．1．Explosion puffing drying process
2．2．Moisture content，colour，crispness，and hardness
2．3．Scanning electron microscopy(SEM)
2．4．Carotenoid analysis
2．5．Determination of totalphenolics
2．6．Determination of vitamin C
2．7．Assessment of antioxidant activity
2．8．Statistical analysis
3．Results and discussion
3．1．Texture and colour properties of yellow-fleshed peach crisps dried by explosion puffing
3．2．Analysis of nutritionalproperties and antioxidant activity
3．3．Correlation analysis(CA)
3．4．Principal component analysis(PCA)
3．5．System cluster analysis(SCA)
4．Conclusion
CHAPTER Ⅲ COMPARATIVE EVALUATION OF EXPLOSION PUFFING DRYlNG WITH OTHER DRYING METHODS ON THE QUALITY PROPERTIES AND ANTIOXIDANT ACTIVITY OF YELLOW-FLESHED PEACH CRISPS
1．Materials and chemicals
1．2．Chemicals and reagents
2．Methods
2．2．Moisture content，colouC crispness，and hardness
2．3．Scanning electron microscopy(SEM)
2．4．Carotenoid analysis
2．5．Determination of total phenolics
3．1．Quality properties
3．2．Carotenoids of yellow-fleshedpeach crisps by different drying processing
3．3．Total phenolics content
3．4．Vitamin C
3．5．Antioxidant capability
3．6．Principal component analysis(PCA)
4．Conclusion
CHAPTER Ⅳ OPTIMIZATION OF EXPLOSION PUFFING DRYING FOR HIGH-VALUE YELLOW-FLESHED PEACH CIUSPS USING RESPONSE SURFACE METHODOLOGY
1．Materials and chemicals
2．1．Explosion puffing drying
2．2．Hot air drying
2．3．Vacuum freeze drying
2．7．Optimization of EPD by RSM andstatistical analysis
3．Results and discussion
3．1．Effect of EPD condition on crispness
3．2．Effect of EPD condition on total colour differences
3．3．Effect of EPD condition on total carotenoid content
3．4．Effect of EPD condition on total antioxidant activity
3．5．Optimal conditions andverification
3．6．Comparison of EPD and other drying methods
4．Conclusion
CHAPTER V STORAGE STABILITY OF CAROTENOIDS IN YELLOW-FLESHED PEACH CRISPS AT DIFFERENT RELATIVE VAPOUR PRESSURE ENVIRONMENTS
1．Materials and chemicals
1．2．Chemicals and reagents
2．Methods
2．1．Experimental drying procedures
2．2．Water sorption behavior analysis
2．3．X-ray diffraction(XRD)
2．4．Scanning electron microscope(SEM)
2．5．Carotenoids degradation during storage
2．6．Colourimetry
2．7 Statistical analysis
3．Results and discussion
3．1．Modeling of degradation total carotenoids during storage
3．2．Water activity dependence of the kinetic rate of carotenoid degradation
3．3．Water sorption behaviour of yellow-fleshed peach crisps stored at room temperature
3．4．The relationship between colour behavior during storage and carotenoids degradation
4．Conclusions
SUMMARY
INNOVATION AND FUTURE RESEARCH
REFERENCES
ACKNOWLEDG＼MENTS
ACADEMIC PAPERS PUBLISHED
