封面
声明
签名表
中文摘要
英文摘要
目录
List of Abbreviations
CHAPTER 1
1.1 General Introduction
1.2 Methodology
1.3 Scope and outline of the thesis
CHAPTER 2 Literature Review
2.1 Introduction of Pineapple
2.2 Drying technology
2.3 Combination drying technology
2.4 Osmotic dehydration
2.5 Products quality
CHAPTER 3 Effects of Different Drying Methods on Pineapple Quality Characteristics
3.1 Introduction
3.2 Materials and Methods
3.3 Results and Discussion
3.4. Conclusion
CHAPTER 4 Effect of Osmosis and Infrared Drying Temperature on the Quality of Pineapple Slices
4.1 Introduction
4.2. Materials and Methods
4.3 Results and discussion
4.4 Conclusion
CHAPTER 5 Effects of Infrared Drying and its Combination with Explosion Puffing on Quality Aspects of Osmotic and Non-osmotic Treated Pineapple Slice
5.1 Introduction
5.2 Materials and Methods
5.3 Results and discussion
5.4 Conclusion
CHAPTER 6 Effects of Hot Air Drying and Combination with Explosion Puffing on Quality Characteristics of Osmotic and Non-osmotic Treated Pineapple Slice
6.1 Introduction
6.2 Materials and Methods
6.3 Results and discussion
6.4 Conclusion
CHAPTER 7 General Conclusion and recommendations
7.1 General Conclusion
7.2 Recommendations
参考文献
致谢
BIOGRAPHICAL SKETCH OF THE AUTHOR