[1]寿森炎,宰文珊,黄锡志. 莲藕膨大过程中褐变酶活性的变化[J]. 核农学报,2005,19(4):279-281.
[2]Xing Y G,Li X H,Xu Q L,et al. Effects of chitosan-based coating and modified atmosphere packaging (MAP) on browning and shelf life of fresh-cut lotus root (Nelumbo nucifera Gaerth)[J]. Innovative Food Science and Emerging Technologies,2010,11(4):684-689.
[3]刘建学. 全藕粉喷雾干燥工艺试验研究[J]. 农业工程学报,2006,22(9):229-231.
[4]Cui Z W,Xu S Y,Sun D W. Microwave-vacuum drying kinetics of carrot slices[J]. Journal of Food Engineering,2004,65(2):157-164.
[5]江宁,刘春泉,李大婧,等. 甘薯片真空微波干燥工艺的优化[J]. 中国食品学报,2011,11(7):81-88.
[6]黄姬俊,郑宝东. 香菇微波真空干燥特性及其动力学[J]. 福建农林大学学报(自然科学版),2010,39(3):319-324.
[7]刘春泉,严启梅,江宁,等. 杏鲍菇真空微波干燥特性及动力学模型[J]. 核农学报,2012,26(3):494-499.
[8]朱德泉,曹成茂,朱琳,等. 菠萝片微波真空干燥特性及工艺参数优化[J]. 粮油食品科技,2009,17(1):52-55,59.
[9]魏巍,李维新,何志刚,等. 绿茶微波真空干燥特性及动力学模型[J]. 农业工程学报,2010,26(10):367-371.
[10]Figiel A. Drying kinetics and quality of vacuum-microwave dehydrated garlic cloves and slices[J]. Journal of Food Engineering,2009,94(1):98-104.
[11]Bal L M,Kar A,Satya S,et al. Drying kinetics and effective moisture diffusivity of bamboo shoot slices undergoing microwave drying[J]. Food Science & Technology,2010,45(11):2321-2328.
[12]zbek B,Dadali G. Thin-layer drying characteristics and modelling of mint leaves undergoing microwave treatment[J]. Journal of Food Engineering,2007,83(4):541-549.
[13]种翠娟,朱文学,刘云宏,等. 胡萝卜薄层干燥动力学模型研究[J]. 食品科学,2014,35(9):24-29.
[14]彭桂兰,吴文福,陈晓光,等. 萝卜丝薄层干燥试验及其数学模型的建立[J]. 农业机械学报,2005,36(3):79-81,94.
[15]唐伟琴. 木瓜的薄层微波干燥特性实验研究[D]. 南宁:广西大学,2006:18-20.
[16]中华人民共和国卫生部. 食品中水分的测定:GB 5009.3—2010[S]. 北京:中国标准出版社,2010.
[17]雷小琴. 香蕉片微波真空干燥特性及干燥工艺的研究[D]. 福州:福建农林大学,2010:8-17.
[18]胡庆国,卜召辉,陆宁. 金针菇真空微波干燥动力学模型的研究[J]. 食品与机械,2010,26(5):48-50,77.
[19]Sharma G P,Prasad S,Chahar V K. Moisture transport in garlic cloves undergoing microwave-convective drying[J]. Food and Bioproducts Processing,2009,87(1):11-16.
[20]Evin D. Thin layer drying kinetics of Gundelia tournefortii L[J]. Food and Bioproducts Processing,2012,90(2):323-332.
[21]胡庆国. 毛豆热风与真空微波联合干燥过程研究[D]. 无锡:江南大学,2006:72-74.