[1] 钟运香, 袁娇, 刘丰惠, 等. 西洋参化学成分, 药理作用及质量控制研究进展[J]. 中国中医药现代远程教育,2020,18(7):130−133 (in Chinese) Zhong Y X, Yuan J, Liu F H, et al. Research progress on chemical constituents, pharmacological effects and quality control of Panax quinquefolius[J]. China Journal of Traditional Chinese Medicine and Modern Distance Education,2020,18(7):130−133
[2] 巨浩羽, 赵士豪, 赵海燕, 等. 干燥介质相对湿度对西洋参根干燥特性和品质的影响[J]. 中草药,2020,51(3):631−638 (in Chinese) doi: 10.7501/j.issn.0253-2670.2020.03.012 Ju H Y, Zhao S H, Zhao H Y, et al. Effects of relative humidity of drying medium on drying characteristics and quality of Panax quinquefolius roots[J]. Chinese Herbal Medicines,2020,51(3):631−638 doi: 10.7501/j.issn.0253-2670.2020.03.012
[3] Pu J Y, Ramadhania Z M, Mathiyalagan R, et al. Ginsenosides conversion and anti-oxidant activities in puffed cultured roots of mountain ginseng[J]. Processes,2021,9(12):2271 doi: 10.3390/pr9122271
[4] 李家磊, 卢淑雯, 任传英, 等. 西洋参贮藏保鲜技术的研究进展[J]. 中国食物与营养,2015,21(11):27−31(in Chinese) doi: 10.3969/j.issn.1006-9577.2015.11.007 Li J L, Lu S W, Ren C Y, et al. Research progress on storage and preservation technology of Panax quinquefolius[J]. Food and Nutrition in China,2015,21(11):27−31 doi: 10.3969/j.issn.1006-9577.2015.11.007
[5] 赵明安. 西洋参加工技术[J]. 农村新技术,2011(18):41−42 (in Chinese) doi: 10.3969/j.issn.1002-3542.2011.18.040 Zhao M A. Processing technology of panax quinquefolius[J]. New Rural Technology,2011(18):41−42 doi: 10.3969/j.issn.1002-3542.2011.18.040
[6] Wang D, Ma M, Zhao Z, et al. American ginseng slice drying and optimization: Effect of different drying methods on drying kinetics and physicochemical properties[J]. Processes,2024,12(6):1226 doi: 10.3390/pr12061226
[7] 陆国胜. 西洋参真空冷冻干燥工艺研究[J]. 食品研究与开发,2018,39(14):115−119 (in Chinese) doi: 10.3969/j.issn.1005-6521.2018.14.020 Lu G S. Study on vacuum freeze-drying technology of panax quinquefolius[J]. Food Research and Development,2018,39(14):115−119 doi: 10.3969/j.issn.1005-6521.2018.14.020
[8] 王丽艳, 郭树国, 于海业. 人参真空冷冻干燥时间的试验研究[J]. 食品工业,2013(8):101−103 (in Chinese) Wang L Y, Guo S G, Yu H Y. Experimental study on vacuum freeze-drying time of panax ginseng[J]. Food Industry,2013(8):101−103
[9] Li M, Chen Y, Wang X, et al. Determination of drying kinetics and quality changes of Panax quinquefolium L. dried in hot-blast air[J]. LWT,2019,116:108563 doi: 10.1016/j.lwt.2019.108563
[10] 吴小华, 马渊博, 宁旭丹, 等. 西洋参分段式热风干燥动力学模型构建[J]. 农业工程学报,2020,36(05):318−324 (in Chinese) Wu X H, Ma Y B, Ning X D, et al. Construction of a segmented hot-air drying dynamics model for panax quinquefolius[J]. Transactions of the Chinese Society of Agricultural Engineering,2020,36(05):318−324
[11] Ning X, Feng Y, Gong Y, et al. Drying features of microwave and far-infrared combination drying on white ginseng slices[J]. Food science and biotechnology,2019,28:1065−1072 doi: 10.1007/s10068-018-00541-0
[12] Pei Y, Li Z, Song C, et al. Effects of combined infrared and hot‐air drying on ginsenosides and sensory properties of ginseng root slices (Panax ginseng Meyer)[J]. Journal of Food Processing and Preservation,2020,44(1):e14312
[13] 张慜, 徐艳阳, 孙金才. 国内外果蔬联合干燥技术的研究进展[J]. 无锡轻工大学学报: 食品与生物技术,2013,22(6):103−106 (in Chinese) Zhang M, Xu Y Y, Sun J C. Research progress on combined drying technologies for fruits and vegetables at home and abroad[J]. Journal of Wuxi University of Light Industry: Food and Biotechnology,2013,22(6):103−106
[14] 袁越锦, 赵哲, 曹博涛, 等. 响应面法优化西芹热风真空组合干燥工艺[J]. 真空科学与技术学报,2014,34(04):313−319 (in Chinese) Yuan Y J, Zhao Z, Cao B T, et al. Optimization of hot-air and vacuum combined drying process for celery using response surface methodology[J]. Chinese Journal of Vacuum Science and Technology,2014,34(04):313−319
[15] 段续, 刘文超, 任广跃. 热风干燥联合真空降温缓苏提升黄秋葵干制品品质[J]. 农业工程学报,2016,32(18):263−270 (in Chinese) Duan X, Liu W C, Ren G Y. Quality improvement of dried Abelmoschus esculentus through hot-air drying combined with vacuum cooling and tempering[J]. Transactions of the Chinese Society of Agricultural Engineering,2016,32(18):263−270
[16] 赵泽颖, 袁越锦, 王栋, 等. 多指标试验公式法优化哈密瓜片真空热风干燥工艺[J]. 食品与发酵工业,2020,46(15):140−146 (in Chinese) Zhao Z Y, Yuan Y J, Wang D, et al. Optimization of vacuum and hot-air combined drying process for hami melon slices using a multi-index experimental formula method[J]. Food and Fermentation Industries,2020,46(15):140−146
[17] 袁越锦, 洪晨, 徐英英, 等. 组合干燥方式下胡萝卜真空脉动蒸汽烫漂工艺优化[J]. 浙江农业学报,2022,34(1):163−172 (in Chinese) doi: 10.3969/j.issn.1004-1524.2022.01.19 Yuan Y J, Hong C, Xu Y Y, et al. Optimization of vacuum pulse steam blanching process for carrots under combined drying methods[J]. Acta Agriculturae Zhejiangensis,2022,34(1):163−172 doi: 10.3969/j.issn.1004-1524.2022.01.19
[18] Ning X F, Han C. Suitable drying model for far infrared drying of taegeuk ginseng[J]. Food Science and Biotechnology,2012,21(4):1087−1094 doi: 10.1007/s10068-012-0141-y
[19] 牛静怡, 袁越锦, 李颖, 等. 基于层次分析法的红枣切片热风真空及组合干燥试验与品质评价[J]. 真空科学与技术学报,2024,44(10):892−900 (in Chinese) Niu J Y, Yuan Y J, Li Y, et al. Experiment and quality evaluation of hot air-vacuum and combined drying of red date slices based on analytic hierarchy process[J]. Journal of Vacuum Science and Technology,2024,44(10):892−900
[20] 李文采, 田寒友, 白京, 等. 采用压汞法研究不同冷冻羊肉冰晶结构特征[J]. 农业工程学报,2019,35(20):280−287 (in Chinese) doi: 10.11975/j.issn.1002-6819.2019.20.034 Li W C, Tian H Y, Bai J, et al. Study on the ice crystal structure characteristics of different frozen mutton by mercury injection method[J]. Transactions of the Chinese Society of Agricultural Engineering,2019,35(20):280−287 doi: 10.11975/j.issn.1002-6819.2019.20.034
[21] 姜志辉, 姜丽萍, 高晖富, 等. 不同方法测定红参中人参皂苷含量的比较研究[J]. 人参研究,2017,29(3):6−10 (in Chinese) Jiang Z H, Jiang L P, Gao H F, et al. Comparative study on the determination of ginsenoside content in red ginseng by different methods[J]. Ginseng Research,2017,29(3):6−10
[22] An F, Qiu D, Song H, et al. Effects of instant pressure drop puffing with super‐heated vapor on the physical properties of granny smith apple chips[J]. Journal of Food Process Engineering,2015,38(2):174−182 doi: 10.1111/jfpe.12157
[23] 国家药典委员会. 中华人民共和国药典[M]. 北京: 中国医药科技出版社, 2015: 131 (in Chinese) National Pharmacopoeia Commission. Pharmacopoeia of the People's Republic of China[M]. Beijing: China Medical Science Press, 2015: 131
[24] 林龙飞, 杨培, 闫磊, 等. 人参茎叶水提液中人参皂苷热稳定性研究及其有效期推算[J]. 中国实验方剂学杂志,2012,18(24):137−141 (in Chinese) Lin L F, Yang P, Yan L, et al. Study on the thermal stability of ginsenosides in the aqueous extract of ginseng stem and leaf and estimation of its shelf life[J]. Chinese Journal of Experimental Traditional Medical Formulas,2012,18(24):137−141
[25] 周国燕, 王春霞, 胡晓亮, 等. 干燥方法对三七切片有效成分和感官特性的影响[J]. 食品科学,2011,32(22):1−5 (in Chinese) Zhou G Y, Wang C X, Hu X L, et al. Effects of drying methods on active ingredients and sensory properties of notoginseng slices[J]. Food Science,2011,32(22):1−5
[26] Rahman M M, Joardder M U H, Karim A. Non-destructive investigation of cellular level moisture distribution and morphological changes during drying of a plant-based food material[J]. Biosystems Engineering,2018,159:126−138
[27] Koc B, Eren I, Ertekin F K. Modelling bulk density, porosity and shrinkage of quince during drying: The effect of drying method[J]. Journal of Food Engineering,2008,85(3):340−349 doi: 10.1016/j.jfoodeng.2007.07.030
[28] 陈三强, 刘永忠, 程光旭, 等. 用压汞法计算冻干物料的表面分形维数[J]. 食品科学,2004(7):25−28 (in Chinese) doi: 10.3321/j.issn:1002-6630.2004.07.001 Chen S Q, Liu Y Z, Cheng G X, et al. Calculation of surface fractal dimension of freeze-dried materials by mercury intrusion porosimetry[J]. Food Science,2004(7):25−28 doi: 10.3321/j.issn:1002-6630.2004.07.001
[29] Purnama M, Yaghmaee P, Durance T D, et al. Porosity changes and retention of ginsenosides in North American ginseng root using different dehydration processes[J]. Journal of food science,2010,75(7):E487−E492
[30] Xu P, Jia X, Zhang Z, et al. Research on boiling heat transfer of aqueous extracts vacuum drying based on fractal theory[J]. Drying Technology, 2024: 1−13
[31] Xu Z, Pillai K M. Influence of pore-network microstructure on the isothermal-drying performance of porous media[J]. Drying Technology,2022,40(4):767−780 doi: 10.1080/07373937.2021.2012786