文献类型： 外文期刊

作者： Song, J. F. ¹ ; Liu, C. Q. ¹ ; Jiang, X. Q. ³ ; Li, D. J. ¹ ;

作者机构： 1.Jiangsu Acad Agr Sci, Inst Farm Prod Proc, Nanjing 210014, Jiangsu, Peoples R China

2.Natl Agr Sci & Technol Innovat Ctr East China, Engn Res Ctr Agr Prod Proc, Nanjing 210014, Jiangsu, Peoples R China

3.Nanjing Agr Univ, Coll Food Sci & Technol, Nanjing, Jiangsu, Peoples R China

期刊名称：JOURNAL OF FOOD QUALITY （ 影响因子：2.45； 五年影响因子：2.679 ）

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收录情况： SCI

摘要： The main physiochemical indices related to evaluating the quality of vacuum microwave-dried immature vegetable soybean were investigated by a combination of correlation analysis and principle component analysis (PCA). The results showed that in the 2.94-7.71% range, the moisture content of dried products was significantly related to L* and had a positive correlation with a* the rehydration ratio was significantly related to a* and had a positive correlation with b*, and L* was related to a* and had a positive correlation with total soluble solids (TSS). Six principal components could reflect most details with a cumulative contribution rate of 87.11%, where a*, rehydration ratio, TSS, yield, moisture content, hardness, fracturability and vitamin C content were the key factors. Through a comprehensive evaluation, Sudou No. 4, Sudou No. 8, Tongdou No. 5, Huaidou No. 8 and Xudou No. 17 were selected as the appropriate varieties for dry processing. The PCA model established was highly consistent with the results of sensory evaluation.