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| 1 | 澳洲坚果果壳解吸等温线与吸附等温线拟合模型显示文摘采用非线性回归方法,分析评价了6种模型与试验得到的澳洲坚果果壳在25℃下的解吸等温线与吸附等温线的拟合程度,以确定最佳拟合模型及其参数。结果表明,根据国际理论和应用化学联合会(IUPAC)的分类,解吸等温线与吸附等温线都属于第Ⅰ种类型。解吸吸附滞后现象属于H3型。GAB模型是最佳的解吸等温线和吸附等温线拟合方程。GAB模型拟合解吸等温线的参数A、B、C分别为9.693、0.605、8.378,拟合吸附等温线的参数分别为9.695、0.635、3.268。 | 王云阳 张丽 王绍金 Tang Juming 李元瑞1 | 2012 | 农业机械学报2012，43，5： | 11 |
| 2 | Review of dielectric drying of foods and agricultural products显示文摘Dielectric drying methods with microwave(MW)and radio frequency(RF)energy as emerging drying technologies have drawn much attention from both research community and industry over the past decades.When properly applied,MW and RF drying can be energy efficient and of great potential to be used for a wide range of materials.However there are few reviews that cover both MW and RF drying technologies.Such a review is timely considering the ever increasing interest of the food industry in adapting energy efficient new drying technologies.This paper attends to provide a comprehensive review on uses of MW and RF energy in drying of foods and agricultural products.It provides a brief discussion on the fundamental theory of MW and RF heating and gives a general overview of the works of the most active research groups on modeling of drying kinetic,energy control strategy and the influence of MW and RF drying conditions on quality and structural changes of the final products.Finally,it proposes possible solutions to main challenges facing the industrial adaptation of the technologies and makes suggestions on further research directions to improve the dielectric drying. | Yunyang Wang Yuanrui Li Shaojin Wang Li Zhang Mengxiang Gao Juming Tang | 2011 | International Journal of Agricultural and Biological Engineering2011，4，1： | 4 |
| 3 | Dielectric properties of dehydrated apples as affected by moisture and temperature显示文摘 | FENG Hao TANG Juming CAVALIERI R P | 2002 | Transactions of the ASAE2002，45，1： | 1 |
| 4 | Powers antioxidant activity andquality of asparagus affected by microwave circulated water combination and conventional sterilization显示文摘 | Ting Sun Juming Tang | | 0，，： | 1 |
| 5 | Analysis of bread dielectric properties using mixture equations显示文摘 | Liu Yanhong Tang Juming Mao Zhihuai | 2009 | Journal of Food Engineering2009，93，1： | 1 |
| 6 | Compressior,strength and deformation of gellan gels formed with mono and divalent cations显示文摘 | Juming Tang Marvin A Tung Yanyin Zeng | 1996 | Carbohydrate Polymers1996，29，1： | 1 |
| 7 | Effect of calcium concentration on textural properties of high and low acyl mixed gellan gels显示文摘 | Yiqun Huang Juming Tang Barry G. Swanson Barbara A. Rasco | 2003 | Carbohydrate Polymers2003，，4： | 1 |
| 8 | Dielectric properties of foods relevant to RF and microwave pasteurization and sterilization显示文摘 | WANG Yifei WIG T D TANG Juming | 2003 | Journal of Food Engineering2003，57，3： | 1 |
| 9 | Effect of Enzymatic Macerate Treatment on Rutin Content, Antioxidant Activity, Yield, and Physical Properties of Asparagus Juice显示文摘 | Ting Sun Joseph R Powers Juming Tang | 2007 | Journal of food science2007，72，4： | 1 |
| 10 | Thermal effects on chicken and salmon muscles: Tenderness, cook loss, area shrinkage, collagen solubility and microstructure显示文摘 | KONG Fanbin TANG Juming LIN Mengshi | 2008 | LWT - Food Science and Technology2008，41，7： | 1 |
| 11 | Kinetics of quality changes in whole blue mussel ( Mytilus edulis ) during pasteurization显示文摘 | Mahmoudreza Ovissipour Barbara Rasco Juming Tang Shyam S. Sablani | 2013 | Food Research International2013，，1： | 1 |
| 12 | Quality changes of salmon (Oncorhynchus gorbuscha) muscle during thermal processing显示文摘 | Kong Fanbin Tang Juming Rasco B | 2007 | Journal of Food Science2007，72，2： | 1 |
| 13 | Thermal Inactivation Kinetics of Bacillus coagulans Spores in Tomato Juice显示文摘 | Peng Jing Mah Jae-Hyung Somavat Romel Mohamed Hussein Sastry Sudhir Tang Juming | 2012 | EN2012，，7： | 1 |
| 14 | Dielectric properties of fruits and insect pests as related to radio frequency and microwave treatments显示文摘 | WANG Shaojin TANG Juming JOHNSON J | 2003 | Biosystems Engineering2003，85，2： | 1 |
| 15 | Thermal effects onchicken and salmon muscles:tenderness,cook loss,area shrinkage,collagen solubility and microstructure显示文摘 | KONG Fanbin TANG Juming LIN Mengshi | 2008 | LWT-Food Science andTechnology2008，41，7： | 1 |
| 16 | Polymer and ion concentration effects on gellan gel strength and strain显示文摘 | TANG Juming LELIEVRE J TUNG M A | 1994 | Journal of Food Science1994，59，1： | 1 |
| 17 | Dielectric properties of cottage cheese and surface treatment using microwaves显示文摘 | Herve A-G Tang Juming Luedeckeb L | | 0，，： | 1 |
| 18 | Dielectric properties of egg whites and whole eggs as influenced by thermal treatments显示文摘 | Wang Jian Tang Juming Wang Yifen | 2009 | LWT-Food Science and Technology2009，42，7： | 1 |
| 19 | Dielectric properties of salmon(Oncorhynchus keta)and sturgeon(Acipensertransmontanus)caviar at radio frequency(RF)and microwave(MW)pasteurization frequencies显示文摘 | A1-Holy M Wang Yifen Tang Juming | | 0，，： | 1 |
| 20 | INFLUENCE OF MICROWAVE DRYING METHOD ON THE CHARACTERISTICS OF THE SWEET POTATO DICES显示文摘 | WEI‐QIANG YAN MIN ZHANG LUE‐LUE HUANG ARUN S. MUJUMDAR JUMING TANG | 2013 | Journal of Food Processing and Preservation2013，，5： | 1 |
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