杏低温干燥的试验研究
|
摘要
我国新疆杏固形物含量高、品质好,适合加工制干之用,但由于当地用露天摊晒得到的杏干存在的品质、卫生差等问题,本文通过低温干燥的方法对南疆杏的干燥特性和干燥模型进行了研究,主要进行了以下探讨：
对新疆阿克陶地区两种杏赛买提和索克亚格勒克在果实第二次快速生长期末的可溶性固形物、有机酸含量的动态变化进行了测定。结果表明,两种杏在此过程中的可溶性固形物含量有所增加,有机酸含量有所下降,固酸比有显著增加,且索克亚勒克固酸比增加幅度比赛买提更大。
在设计制作试验台基础上,采用二次通用旋转组合设计的方法以干燥风速、干燥温度和杏果实的采摘日期(在这里用杏树停水后的天数表示)为因素对杏进行低温薄层干燥试验,并对三个常用的干燥模型进行拟合比较。试验结果表明Wang-Singh模型最能描述杏的干燥过程。在试验范围内,杏的有效扩散系数随温度上升而增加,随采摘日期增加而减小,随风速升高而增加,但风速增到一定数值时,杏的有效扩散系数随风速失去变化规律。在试验范围内,温度对色泽的影响极不显著；风速仅对白度L*有较小影响,采摘日期对白度L*、红度a*、黄度b*的影响均较大。
对传统晾晒法、低温干燥法和烘晒结合法三种干燥方法干制的杏干进行了品质的对比。结果表明：传统晾晒法得到的杏干颜色最好,但硫残量过高；其内部组织结构较差,主要是干燥时温度过高、强度较大,杏失水过快的原因。对于硫残量较低的低温干燥法和烘晒结合法相比,在颜色方面和组织结构方面低温干燥法有一定优势。
Apricot of xinjiang has good quality of high solids content,but the phenomenon of poor quality and bad health is quite common in dried apricot production. In order to solve these problems, thin layer drying experiments of apricot in low temperature were carried out on rotation design. The drying characteristic and the drying model of apricot were studied. In this paper the maim aspects were investigated as follows:
In the period of second fast growth, the changes of soluble solids and organic acids content were studied in saimaiti and suokeyaleke. The experiments showed that the soluble solids increased gradually with the fruit maturing and the organic acids reduced during the period. The solid-acid ratio increased significantly.
Based on the test bed, thin layer drying experiments of apricot in low temperature were carried out on rotation design. The drying characteristic and the drying model of apricot were studied based on temperature, velocity of drying medium and maturity. And three thin lay mathematical drying models were compared to their coefficients of determination. The results indicated that Wang-Singh model could satisfactorily describe the change regulation of moisture ratio during the drying process of apricot. The values of effective diffusion coefficient increased with the temperature in the range of 30-40℃and velocity of 1-2.2m/s,but reduced with soluble solids content increasing. In the test, temperature has no influence on color, velocity has a little influence only on L*, but maturity has notable influence on L*, a* and b*.
Dried apricots made by traditional drying, low temperature drying and sun-roasting drying were compared. The results indicated that apricots made by traditional drying had a better color but poor internal organization. This is the result of excessive sulphuring and high drying strength. Compared low temperature drying to sun-roasting drying with low residual sulfur, low temperature drying was better in color and organizational structure.
对新疆阿克陶地区两种杏赛买提和索克亚格勒克在果实第二次快速生长期末的可溶性固形物、有机酸含量的动态变化进行了测定。结果表明,两种杏在此过程中的可溶性固形物含量有所增加,有机酸含量有所下降,固酸比有显著增加,且索克亚勒克固酸比增加幅度比赛买提更大。
在设计制作试验台基础上,采用二次通用旋转组合设计的方法以干燥风速、干燥温度和杏果实的采摘日期(在这里用杏树停水后的天数表示)为因素对杏进行低温薄层干燥试验,并对三个常用的干燥模型进行拟合比较。试验结果表明Wang-Singh模型最能描述杏的干燥过程。在试验范围内,杏的有效扩散系数随温度上升而增加,随采摘日期增加而减小,随风速升高而增加,但风速增到一定数值时,杏的有效扩散系数随风速失去变化规律。在试验范围内,温度对色泽的影响极不显著；风速仅对白度L*有较小影响,采摘日期对白度L*、红度a*、黄度b*的影响均较大。
对传统晾晒法、低温干燥法和烘晒结合法三种干燥方法干制的杏干进行了品质的对比。结果表明：传统晾晒法得到的杏干颜色最好,但硫残量过高；其内部组织结构较差,主要是干燥时温度过高、强度较大,杏失水过快的原因。对于硫残量较低的低温干燥法和烘晒结合法相比,在颜色方面和组织结构方面低温干燥法有一定优势。
Apricot of xinjiang has good quality of high solids content,but the phenomenon of poor quality and bad health is quite common in dried apricot production. In order to solve these problems, thin layer drying experiments of apricot in low temperature were carried out on rotation design. The drying characteristic and the drying model of apricot were studied. In this paper the maim aspects were investigated as follows:
In the period of second fast growth, the changes of soluble solids and organic acids content were studied in saimaiti and suokeyaleke. The experiments showed that the soluble solids increased gradually with the fruit maturing and the organic acids reduced during the period. The solid-acid ratio increased significantly.
Based on the test bed, thin layer drying experiments of apricot in low temperature were carried out on rotation design. The drying characteristic and the drying model of apricot were studied based on temperature, velocity of drying medium and maturity. And three thin lay mathematical drying models were compared to their coefficients of determination. The results indicated that Wang-Singh model could satisfactorily describe the change regulation of moisture ratio during the drying process of apricot. The values of effective diffusion coefficient increased with the temperature in the range of 30-40℃and velocity of 1-2.2m/s,but reduced with soluble solids content increasing. In the test, temperature has no influence on color, velocity has a little influence only on L*, but maturity has notable influence on L*, a* and b*.
Dried apricots made by traditional drying, low temperature drying and sun-roasting drying were compared. The results indicated that apricots made by traditional drying had a better color but poor internal organization. This is the result of excessive sulphuring and high drying strength. Compared low temperature drying to sun-roasting drying with low residual sulfur, low temperature drying was better in color and organizational structure.
引文
[1]陈计峦,江英,吴继红,等.新疆赛买提杏干营养成分的分析[J].加工工艺,2008,8(4)45-47.
[2]刘威生,赵锋.国内外杏的生产、加工及创新研究新进展.第十次全国李杏资源研究与利用学术研讨会,石家庄,2006.
[3]梁勤安,楚跃辉,刘晨.发展新疆南部地区杏制干贮藏技术的问题探讨.中国科协2005年学术年会,新疆库尔勒,2005.
[4]孙庆梅.果蔬吸附式低温干燥特性及其测试平台方案[D].南京：南京工业大学,2005.
[5]过利敏,张谦,赵晓梅,等.优质杏干的太阳能干燥特点及工艺研究[J].新疆农业科学,2008,45(6)：1102-1109.
[6]杜志龙,高振江,张春敏.杏的自然风干试验研究[J].食品科技,2006(8)：97-100.
[7]张珍.杏加工产品非硫护色工艺的研究[J].粮油食品科技,2004,12(4)：27-28.
[8]杨波,龚鹏,车玉红,等.无硫杏干加工技术[J].保鲜与加工,2008(3)：52-53.
[9]车玉红,杨波,龚鹏,等.促干剂在鲜杏制干工艺中的应用[J].北方园艺,2009(10)：249-250.
[10]Inci Turk Togrul, Dursun Pehlivan. Modeling of drying kinetics of single apricot[J]. Journal of Food Engineering,2003,58:23-32.
[11]Oguz Bozkir. Thin-layer drying and mathematical modeling for washed dry apricots[J]. Journal of Food Engineering 2006,77:146-151.
[12]潘永康,王喜忠.现代干燥技术[M].北京：化学工业出版社,1998.
[13]刘志伟,张晨.食品干燥新技术[J].现代化工,2000(8)：62-63.
[14]赵义.热及湿敏性物料吸附式除湿干燥特性研究[D].广州：华南理工大学,2005.
[15]张慜.生鲜食品保质干燥新技术理论与实践[M].北京：化学工业出版社,2009.
[16]刘贵珊.热泵干燥技术在脱水果蔬加工中的应用研究[D].银川：宁夏大学,2006.
[17]张绪坤.热能干燥动力学分析及典型物料干燥特性研究[D].北京：中国农业大学,2005.
[18]李骅,尹文庆.柿子热泵干制实验及干制模型的研究[J].食品工业科技,2007,28(7)57-59.
[19]尹海蛟,陈东,谢继红.热泵干燥装置操作参数的分析[J].化工装备技2007,28(5)：1-5.
[20]张忠进,玄哲浩,王国华.热泵干燥装置的性能试验[J].农业机械学报,2006,37(8)：140-143.
[21]杨昭,李思远.白菜种子热泵干燥过程研究[J].太阳能学报,2008,29(5)：586-591.
[22]张国琛.热泵干燥北极虾的物理和感观特性研究[J].农业工程学报,2006(9)：235-239.
[23]王铁军.热敏性物料吸附干燥过程传热传质机理与营养成分退化动力学[D].广州：华南理工大学,2000.
[24]邵山.吸附干燥过程传热传质机理与杀菌动力学研究[D].广州：华南理工大学,1999.
[25]刘志伟,张晨,余若黔,等.食品低温干燥新技术[J].现代化工,2000,20(8)：62-63.
[26]赵耀华,张春平.鹤田隆治低温千燥机的最适宜设计技术开发[C].上海：中国工程热物理学会,2002.
[27]王如竹.吸附式制冷[M].北京：机械工业出版社,2002.
[28]李再贵.日本粮食通风除湿干燥设施的发展特点[J].机遇·创新·挑战,2002：66-68.
[29]孙庆梅,朱跃钊,陈海军,等.胡萝卜吸附低温干燥特性研究[J].生物加工过程,2004(3)：63-67.
[30]李栋,王庆祝,汪丽君,等.玉米薄层干燥模型的试验研究[J].农机与食品机械,1999(5)：3-5.
[31]Bruce D M. Exposed-layer barley drying:three models fitted to new data up to 150℃[J]. Journal of Agricultural Engineering Research,1985,32(4):337-347.
[32]Page G E. Factors Influencing the maximum rates of air drying shelled corn in thin layers [M]. M. S. thesis, Department of Mechanical Engineering, Purdue University, Purdue, USA, 1949.
[33]White G M, Ross T J, Ponelert R. Fully exposed drying of popcorn[J]. Transactions of the ASAE,1981(24):466-468.
[34]Henderson S M, Pabis S. Grain drying theory I. temperature effect on drying coefficients[J]. Journal of Agricultural Engineering Research,1961,6:169-174.
[35]Togrul I T, Pehlivan D. Mathematical modeling of solar drying of apricots in thinlayers[J]. Journal of Food Engineering,2002(55):209-216.
[36]Henderson S M. Progress in developing the thin layer drying equation[J]. Transactions of ASAC, 1974(17):1167-1172.
[37]Sharaf-Elden Y I, Blaisdell J L, Hamdy M Y. A model for ear corn drying [J]. Transactions of the ASAE,1980(5):1261-1265.
[38]Wang C Y, Singh R P. Use of variable equilibrium moisture content in modeling rice drying[J]. Transactions of American Society of Agricultural Engineer,1978,11:668-672.
[39]Diamante L M, Munro P A. Mathematical modeling of hot air drying of sweet potato slices[J]. International Journal of Food Science and Technology,1991(26):99-109.
[40]汪政富,李玲玲,胡小松,等.两种不同晾房中无核白葡萄薄层干燥的数学模型[J].中国农业大学学报,2008(5)：28-31.
[41]李栋,毛志怀,曹崇文.低温下水稻的薄层干燥模型[J].中国农业大学学报,2000,5(2)：37-39.
[42]高波,吴文福,杨永海.一种干燥新模型的建立.农业机械学报[J],2003(5)：55-57.
[43]石启龙,赵亚,李兆杰,等.竹荚鱼热泵干燥数学模型研究[J].农业机械学报,2009(5)：110-114.
[44]黄永红,王金正,胡茂刚,等.凯特杏不同成熟度果实系列加工品试验研究初报[J].北方园艺,2009(10)：247-248.
[45]唐章虎,徐林,樊国全,等.部分新疆杏品种水不溶性固形物含量的测定[J].新疆农业科 学,2005,42(增)：52-54.
[46]张君萍.新疆若干杏品种果实主要营养成分的测定与分析评价[D].乌鲁木齐：新疆农业大学,2006.
[47]张君萍,高疆生,李疆,等.新疆杏与华北杏果实主要营养成分比较分析[J].新疆农业科学,2006,43(2)：140-144.
[48]孙俊红.苹果渣干燥试验和数学模拟[D].北京：中国农业大学,2006.
[49]孙妍.海参干燥动力学的研究[D].青岛：中国海洋大学,2007.
[50]俞裕明.广式凉果干燥特性研究[D].广州：华南理工大学,2008.
[51]李里特.食品物性学[M].北京：中国农业出版社,2004.
[52]杜志龙.气体射流冲击果蔬烫漂及干燥试验研究[D].北京：中国农业大学,2007.
[53]张新庆,李青松,周鸿奎.吐鲁番地区旅游气候指数及评价[J].沙漠与绿洲气象,2008,2(1)：29-31.
[54]任露泉.回归设计及其优化[M].北京：科学出版社,2009.
[55]张厚军,崔建云,任发政,等.猪通脊肉干燥模型建立与试验[J].农业机械学报,2006,37(8)：163-167.
[56]李汴生,刘伟涛,李丹丹,等.糖渍加应子的热风干燥特性及其表达模型[J].农业工程学报,2009,25(11)：330-334.
[57]王辰,张欣,代志凯,等.菊花吸湿与解吸等温线拟合模型的选择[J].长江大学学报,2008,5(1)：25-26.
[58]柴京富.枸杞热风干燥特性及最佳工艺的试验研究[D].内蒙古：内蒙古农业大学,2004.
[59]Falade K 0, Lukini I O, Adegoke G 0. Adsorption isotherm and heat of sorption of osmotically pretreated and air-dried pineapple slices [J]. European Food Research and Technology,2004, 218(6):540-543.
[60]周开利,邓春晖.MATLAB基础及其应用教程[M].北京：北京大学出版社,2007.
[61]韩清华.微波真空干燥膨化苹果片的机理及品质研究和设备设计[D].北京：中国农业机械化科学研究院,2007.
[62]张英丽.无核紫葡萄太阳能干燥技术的研究[D].石河子：石河子大学,2009.
[63]潘秀娟,屠康.质构仪质地多面分析(TPA)方法对苹果采后质地变化的检测[J].农业工程学报,2005,21(3)：166-170.
[64]于慧春,李欣,张仲欣,等.采用质构仪分析氯化钙对牛肉品质的影响[J].食品研究与开发,2009,30(5)：35-38.
[65]姜松,王海鸥.TPA质构分析及测试条件对苹果TPA质构分析的影响[J].食品科学,2004,25(12)：68-71.
[66]梁静.莲子微波干燥特性及干燥工艺优化的研究[D].福州：福建农林大学,2007.
[67]张亚琦,高昕袋,许加超,等.鲍鱼热风、晾晒干燥的比较试验[J].农业工程学报,2008,24(1)：296-299.
[68]徐娓,丁静,赵义,等.多孔物料干燥中物料体积的收缩特性[J].华南理工大学学报(自然科学版),2006,34(8)：61-65.
[69]宋洪波,毛志怀.干燥方法对植物产品物理特性影响的研究进展[J].农业机械学报,2005,6：117-121.
[70]王钊英,张杰.国外水果制干过程中的熏硫护色工艺[J].中国农学通报,2009,25(18)：131-134.
[2]刘威生,赵锋.国内外杏的生产、加工及创新研究新进展.第十次全国李杏资源研究与利用学术研讨会,石家庄,2006.
[3]梁勤安,楚跃辉,刘晨.发展新疆南部地区杏制干贮藏技术的问题探讨.中国科协2005年学术年会,新疆库尔勒,2005.
[4]孙庆梅.果蔬吸附式低温干燥特性及其测试平台方案[D].南京：南京工业大学,2005.
[5]过利敏,张谦,赵晓梅,等.优质杏干的太阳能干燥特点及工艺研究[J].新疆农业科学,2008,45(6)：1102-1109.
[6]杜志龙,高振江,张春敏.杏的自然风干试验研究[J].食品科技,2006(8)：97-100.
[7]张珍.杏加工产品非硫护色工艺的研究[J].粮油食品科技,2004,12(4)：27-28.
[8]杨波,龚鹏,车玉红,等.无硫杏干加工技术[J].保鲜与加工,2008(3)：52-53.
[9]车玉红,杨波,龚鹏,等.促干剂在鲜杏制干工艺中的应用[J].北方园艺,2009(10)：249-250.
[10]Inci Turk Togrul, Dursun Pehlivan. Modeling of drying kinetics of single apricot[J]. Journal of Food Engineering,2003,58:23-32.
[11]Oguz Bozkir. Thin-layer drying and mathematical modeling for washed dry apricots[J]. Journal of Food Engineering 2006,77:146-151.
[12]潘永康,王喜忠.现代干燥技术[M].北京：化学工业出版社,1998.
[13]刘志伟,张晨.食品干燥新技术[J].现代化工,2000(8)：62-63.
[14]赵义.热及湿敏性物料吸附式除湿干燥特性研究[D].广州：华南理工大学,2005.
[15]张慜.生鲜食品保质干燥新技术理论与实践[M].北京：化学工业出版社,2009.
[16]刘贵珊.热泵干燥技术在脱水果蔬加工中的应用研究[D].银川：宁夏大学,2006.
[17]张绪坤.热能干燥动力学分析及典型物料干燥特性研究[D].北京：中国农业大学,2005.
[18]李骅,尹文庆.柿子热泵干制实验及干制模型的研究[J].食品工业科技,2007,28(7)57-59.
[19]尹海蛟,陈东,谢继红.热泵干燥装置操作参数的分析[J].化工装备技2007,28(5)：1-5.
[20]张忠进,玄哲浩,王国华.热泵干燥装置的性能试验[J].农业机械学报,2006,37(8)：140-143.
[21]杨昭,李思远.白菜种子热泵干燥过程研究[J].太阳能学报,2008,29(5)：586-591.
[22]张国琛.热泵干燥北极虾的物理和感观特性研究[J].农业工程学报,2006(9)：235-239.
[23]王铁军.热敏性物料吸附干燥过程传热传质机理与营养成分退化动力学[D].广州：华南理工大学,2000.
[24]邵山.吸附干燥过程传热传质机理与杀菌动力学研究[D].广州：华南理工大学,1999.
[25]刘志伟,张晨,余若黔,等.食品低温干燥新技术[J].现代化工,2000,20(8)：62-63.
[26]赵耀华,张春平.鹤田隆治低温千燥机的最适宜设计技术开发[C].上海：中国工程热物理学会,2002.
[27]王如竹.吸附式制冷[M].北京：机械工业出版社,2002.
[28]李再贵.日本粮食通风除湿干燥设施的发展特点[J].机遇·创新·挑战,2002：66-68.
[29]孙庆梅,朱跃钊,陈海军,等.胡萝卜吸附低温干燥特性研究[J].生物加工过程,2004(3)：63-67.
[30]李栋,王庆祝,汪丽君,等.玉米薄层干燥模型的试验研究[J].农机与食品机械,1999(5)：3-5.
[31]Bruce D M. Exposed-layer barley drying:three models fitted to new data up to 150℃[J]. Journal of Agricultural Engineering Research,1985,32(4):337-347.
[32]Page G E. Factors Influencing the maximum rates of air drying shelled corn in thin layers [M]. M. S. thesis, Department of Mechanical Engineering, Purdue University, Purdue, USA, 1949.
[33]White G M, Ross T J, Ponelert R. Fully exposed drying of popcorn[J]. Transactions of the ASAE,1981(24):466-468.
[34]Henderson S M, Pabis S. Grain drying theory I. temperature effect on drying coefficients[J]. Journal of Agricultural Engineering Research,1961,6:169-174.
[35]Togrul I T, Pehlivan D. Mathematical modeling of solar drying of apricots in thinlayers[J]. Journal of Food Engineering,2002(55):209-216.
[36]Henderson S M. Progress in developing the thin layer drying equation[J]. Transactions of ASAC, 1974(17):1167-1172.
[37]Sharaf-Elden Y I, Blaisdell J L, Hamdy M Y. A model for ear corn drying [J]. Transactions of the ASAE,1980(5):1261-1265.
[38]Wang C Y, Singh R P. Use of variable equilibrium moisture content in modeling rice drying[J]. Transactions of American Society of Agricultural Engineer,1978,11:668-672.
[39]Diamante L M, Munro P A. Mathematical modeling of hot air drying of sweet potato slices[J]. International Journal of Food Science and Technology,1991(26):99-109.
[40]汪政富,李玲玲,胡小松,等.两种不同晾房中无核白葡萄薄层干燥的数学模型[J].中国农业大学学报,2008(5)：28-31.
[41]李栋,毛志怀,曹崇文.低温下水稻的薄层干燥模型[J].中国农业大学学报,2000,5(2)：37-39.
[42]高波,吴文福,杨永海.一种干燥新模型的建立.农业机械学报[J],2003(5)：55-57.
[43]石启龙,赵亚,李兆杰,等.竹荚鱼热泵干燥数学模型研究[J].农业机械学报,2009(5)：110-114.
[44]黄永红,王金正,胡茂刚,等.凯特杏不同成熟度果实系列加工品试验研究初报[J].北方园艺,2009(10)：247-248.
[45]唐章虎,徐林,樊国全,等.部分新疆杏品种水不溶性固形物含量的测定[J].新疆农业科 学,2005,42(增)：52-54.
[46]张君萍.新疆若干杏品种果实主要营养成分的测定与分析评价[D].乌鲁木齐：新疆农业大学,2006.
[47]张君萍,高疆生,李疆,等.新疆杏与华北杏果实主要营养成分比较分析[J].新疆农业科学,2006,43(2)：140-144.
[48]孙俊红.苹果渣干燥试验和数学模拟[D].北京：中国农业大学,2006.
[49]孙妍.海参干燥动力学的研究[D].青岛：中国海洋大学,2007.
[50]俞裕明.广式凉果干燥特性研究[D].广州：华南理工大学,2008.
[51]李里特.食品物性学[M].北京：中国农业出版社,2004.
[52]杜志龙.气体射流冲击果蔬烫漂及干燥试验研究[D].北京：中国农业大学,2007.
[53]张新庆,李青松,周鸿奎.吐鲁番地区旅游气候指数及评价[J].沙漠与绿洲气象,2008,2(1)：29-31.
[54]任露泉.回归设计及其优化[M].北京：科学出版社,2009.
[55]张厚军,崔建云,任发政,等.猪通脊肉干燥模型建立与试验[J].农业机械学报,2006,37(8)：163-167.
[56]李汴生,刘伟涛,李丹丹,等.糖渍加应子的热风干燥特性及其表达模型[J].农业工程学报,2009,25(11)：330-334.
[57]王辰,张欣,代志凯,等.菊花吸湿与解吸等温线拟合模型的选择[J].长江大学学报,2008,5(1)：25-26.
[58]柴京富.枸杞热风干燥特性及最佳工艺的试验研究[D].内蒙古：内蒙古农业大学,2004.
[59]Falade K 0, Lukini I O, Adegoke G 0. Adsorption isotherm and heat of sorption of osmotically pretreated and air-dried pineapple slices [J]. European Food Research and Technology,2004, 218(6):540-543.
[60]周开利,邓春晖.MATLAB基础及其应用教程[M].北京：北京大学出版社,2007.
[61]韩清华.微波真空干燥膨化苹果片的机理及品质研究和设备设计[D].北京：中国农业机械化科学研究院,2007.
[62]张英丽.无核紫葡萄太阳能干燥技术的研究[D].石河子：石河子大学,2009.
[63]潘秀娟,屠康.质构仪质地多面分析(TPA)方法对苹果采后质地变化的检测[J].农业工程学报,2005,21(3)：166-170.
[64]于慧春,李欣,张仲欣,等.采用质构仪分析氯化钙对牛肉品质的影响[J].食品研究与开发,2009,30(5)：35-38.
[65]姜松,王海鸥.TPA质构分析及测试条件对苹果TPA质构分析的影响[J].食品科学,2004,25(12)：68-71.
[66]梁静.莲子微波干燥特性及干燥工艺优化的研究[D].福州：福建农林大学,2007.
[67]张亚琦,高昕袋,许加超,等.鲍鱼热风、晾晒干燥的比较试验[J].农业工程学报,2008,24(1)：296-299.
[68]徐娓,丁静,赵义,等.多孔物料干燥中物料体积的收缩特性[J].华南理工大学学报(自然科学版),2006,34(8)：61-65.
[69]宋洪波,毛志怀.干燥方法对植物产品物理特性影响的研究进展[J].农业机械学报,2005,6：117-121.
[70]王钊英,张杰.国外水果制干过程中的熏硫护色工艺[J].中国农学通报,2009,25(18)：131-134.
© 2004-2018 中国地质图书馆版权所有 京ICP备05064691号 京公网安备11010802017129号 地址：北京市海淀区学院路29号 邮编：100083 电话：办公室：(+86 10)66554848；文献借阅、咨询服务、科技查新：66554700 |