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1、單位代碼10635學(xué)號(hào)112015324001656碩士學(xué)位論文甘薯淀粉生產(chǎn)工藝研究論文作者：張靜指導(dǎo)教師：蔣和體教授學(xué)科專業(yè)：食品科學(xué)研究方向：果蔬及農(nóng)產(chǎn)品加工技術(shù)提交論文日期：2018年5月23日論文答辯日期：2018年6月2日學(xué)位授予單位：西南大學(xué)中國(guó)?重慶2018年5月UniversityCode10635StudentNo.112015324001656SouthwestUniversityMasterDegreeDissertationStudyonCleanerProductionTechnologyofSwee
2、tPotatostarchCandidate：JingZhangSupervisor：Prof.He-tiJIANGMajor:FoodScienceResearchRange：ProcessingTechnologyoffruitsvegetablesandAgriculturalproductsSubmissionDate：May23,2018DateofDebate：June2,2018UniversityConferringDegree：SouthwestUniversityChongqing?ChinaMay,201
3、8目錄目錄摘要............................................................................................................................IABSTRACT..................................................................................................................V第1章文獻(xiàn)綜述....
4、.....................................................................................................11.1甘薯概述及加工利用現(xiàn)狀............................................................................11.1.1甘薯概述................................................................
5、.............................11.1.2甘薯加工利用現(xiàn)狀簡(jiǎn)述.....................................................................11.2甘薯淀粉概述及生產(chǎn)研究............................................................................21.2.1甘薯淀粉概述.................................................
6、....................................21.2.2甘薯淀粉生產(chǎn)工藝及存在問題.........................................................31.2.3超聲波輔助提取法.............................................................................71.2.4微波輔助提取法..................................................
7、...............................81.3甘薯淀粉廢水處理現(xiàn)狀................................................................................91.3.1甘薯淀粉廢水概況.............................................................................91.3.2甘薯淀粉廢水處理方法..................................
8、.................................101.3.3臭氧氧化法.......................................................................................111.4研
