[1]Du M X,Xie J H,Gong B,et al. Extraction,physicochemical characteristics and functional properties of mung bean protein[J]. Food Hydrocolloids,2018,76:131-140.
[2]曾洁,赵秀红. 豆类食品加工[M]. 北京:化学工业出版社,2011:158.
[3]颜启传,成灿山. 种子加工原理和技术[M]. 杭州:浙江大学出版社,2001:63.
[4]Darvishi H,Khoshtaghaza M H,Minaei S. Drying kinetics and colour change of lemon slices[J]. International Agrophysics,2014,28(1):1-6.
[5]Kivevele T,Huan Z J. A review on opportunities for the development of heat pump drying systems in South Africa[J]. South African Journal of Science,2014,110(5/6):1-11.
[6]罗登林,徐宝成,刘建学. 超声波联合热风干燥香菇片试验研究[J]. 农业机械学报,2013,44(11):185-189,179.
[7]刘云宏,孙畅莹,曾雅. 直触式超声功率对梨片超声强化热风干燥水分迁移的影响[J]. 农业工程学报,2018,34(19):284-292.
[8]Bantle M,Eikevik T M. Parametric study of high-intensity ultrasound in the atmospheric freeze drying of peas[J]. Drying Technology,2011,29(10):1230-1239.
[9]Kumar C,Karim M A,Joardder M U. Intermittent drying of food products:a critical review[J]. Journal of Food Engineering,2014,121:48-57.
[10]Chin S K,Law C L. Product quality and drying characteristics of intermittent heat pump drying of ganoderma tsugae murrill[J]. Drying Technology,2010,28(12):1457-1465.
[11]冯云,李汴生,周厚源,等. 微波间歇处理对肉鸡翅根干燥特性及品质的影响[J]. 食品与发酵工业,2014,40(10):69-75.
[12]李天夏. 枸杞微波间歇干燥特性研究与试验[D]. 银川:宁夏大学机械工程学院,2017:1-57.
[13]朱宗升. 超声波-热泵联合干燥热力学分析及青豆种子干燥特性研究[D]. 天津:天津大学,2015:15-16.
[14]Chua K J,Mujumdar A S,Hawlader M A,et al. Batch drying of banana pieces-effect of step-wise change in drying air temperature on drying kinetics and product colour[J]. Food Research International,2001,34(8):721-731.
[15]马荐,李成华,王丹阳. 干燥工艺参数对稻谷爆腰率增值的影响[J]. 沈阳农业大学学报,2009,40(1):114-117.
[16]Cnossen A G,Jimenez M J,Siebenmorgen T J. Rice fissuring response to high drying and tempering[J]. Journal of Food Engineering,2003,59(1):61-69.