O'Connor-Shaw R E, Roberts R, Ford A L. Shelf-life of minimally processed honeydew, kiwifruit, papaya, pineapple and cantaloupe [J]. Journal of Food Science, 1994, 59(6): 1202-1206,1215
[3]
Medeni M. Drying, shrinkage and rehydration characteristics of kiwifruits during hot air and microwave drying[J]. Journal of Food Science, 2001, 48(2): 177-182
Iguedjatl T N, Allaf K. Sorption isotherms of potato slices dried and texturized by controlled sudden decompression[J]. Journal of Food Engineering, 2008, 85(2): 180-190
[8]
Nachiket K, Pramod B, Ajay V. Changes in textural and optical properties of oyster mushroom during hot air drying [J]. Journal of Food Engineering, 2007(78): 1207-1211
[9]
Pant A, Chauhan G S, Verma N S, Kumbhar B K. Texture profile analysis of Tofu and milk Paneer before and after deep-fat-frying[J]. Journal of Food science and Technology, 1993, 30(6): 449-450
[10]
Chiralt A, Martínez-Navarrete N, Martínez-Monzó J. Changes in mechanical properties throughout osmotic processes cryoprotectant effect [J]. Journal of Food Engineering, 2001, 49 (2-3): 129-135