黄秋葵微波真空干燥技术的研究-食品科学与工程专业毕业论文.docxVIP

独创性声明 本人声明，所呈交的学位（毕业）论文，是本人在指导教师的指导下独立完 成的研究成果，并且是自己撰写的。尽我所知，除了文中作了标注和致谢中已作 了答谢的地方外，论文中不包含其他人发表或撰写过的研究成果。与我一同对本 研究做出贡献的同志，都在论文中作了明确的说明并表示了谢意，如被查有侵犯 他人知识产权的行为，由本人承担应有的责任。 学位（毕业）论文作者亲笔签名： 日期： 论文使用授权的说明 本人完全了解福建农林大学有关保留、使用学位（毕业）论文的规定，即学 校有权送交论文的复印件，允许论文被查阅和借阅；学校可以公布论文的全部或 部分内容，可以采用影印、缩印或其他复制手段保存论文。 保密，在 年后解密可适用本授权书。 □ 不保密，本论文属于不保密。 □ 学位（毕业）论文作者亲笔签名： 日期： 指导教师亲笔签名： 日期： 目 录 摘 要···························································································································· I Abstract······················································································································ III 第一章 文献综述 ······································································································1 1 黄秋葵的简介 ···································································································1 1.1 黄秋葵生物学特征·····················································································1 1.2 黄秋葵的营养价值和保健功效 ·································································2 2 黄秋葵的研究现状 ···························································································2 3 果蔬干燥技术的介绍························································································3 3.1 果蔬干制的原理·························································································3 3.1.1 干燥对果蔬中微生物的影响 ······························································3 3.1.2 干燥对果蔬中酶的影响 ······································································4 3.1.3 干燥对果蔬质量的稳定作用 ······························································4 3.2 各种黄秋葵干燥方法介绍·········································································4 3.2.1 日晒干燥 ·····························································································4 3.2.2 热风干燥 ·····························································································5 3.2.3 冷冻干燥 ·························································