1. AOAC. 1990. Official Methods of Analysis. Association of Official Analytical Chemists, Washington, DC. No. 934-06
2. Bhandri, B., and T. Howes. 1999. Implication of glass transition for the drying and stability of dried foods. Journal of Food Engineering 40: 71-79.
3. Darvishi, H. 2012. Energy consumption and mathematical modeling of microwave drying of potato slices. Agricultural Engineering International: CIGR Journal 14 (1): 94-101.
4. Fealehkari, M., R. AmiriChayjan, and J. AmiriParian. 2012. Study of the physical properties (color and shrinkage) of shallot using convective-infrared drying method. 7th National Conference on Agriculture Machinery Engineering and Mechanization, Shiraz.
5. FAO. 2013. Statistical Yearbook 2013 World food and agriculture. http://faostat.fao.org/site/291/default.aspx
6. Francis, F. J. 2000. Encyclopedia of Food Science and Technology. John Wiley & Sons Inc.
7. Garcia, P., N. Sanjuan, J. Bon, J. Carreres, and A. Mulet. 2005. Rehydration process of Boletus edulis mushroom: characteristics and modeling. Journal of the Science of Food and Agriculture 85: 1397-1404.
8. Hoffman, B. 2004. Cancer Threat for Snackers. http://www.freerepublic.com /focus/news/673300/posts/
9. Kantrong, H., A. Tansakul, and G. S. Mittal. 2012. Drying characteristics and quality of shiitake mushroom undergoing microwave-vacuum drying and microwave-vacuum combined with infrared drying. Journal Food Scientists and Technologists.
10. Lee, J. H., and H. J. Kim. 2009. Vacuum drying kinetics of Asian white radish (Raphanussativus L.) slices. LWT – Food Science and Technology 42: 180-186.
11. Lee, K. T., M. Farid, and S. K. Nguang. 2006. The mathematical modeling of the rehydration characteristics of fruit. Journal of Food Engineering 72 (1): 16-23.
12. Leeratanarak, N., S. Devahastin, and N. Chiewchan. 2006. Drying Kinetics and Quality of Potato Chips Undergoing Different Drying Techniques. Journal of Food Engineering 77: 635-43
13. Li, Z., G. S. V. Raghavan, N. Wang, and C. Vigneault. 2011. Drying rate control in the middle stage of microwave drying. Journal of Food Engineering 104: 234-238.
14. Lin, Y. P., T. Y. Lee, J. H. Tsen, and V. A. King. 2006. Dehydration of yam slices using FIR-assisted freeze drying. Journal of Food Engineering 79: 1295-1301.
15. Motevali, A., S. Minaei, M. H. Khoshtaghaza, and H. Amirnejat. 2011. Comparison of energy consumption and Specific Energy Requirements of Different methods for drying mushroom slices. Energy 36: 6433-6441.
16. Prachayawarakorn, S., P. Prachayawasin, and S. Soponronnarit. 2004. Effective diffusivity and kinetics of urease inactivation and color change during processing of soybeans with superheated-steam fluidized bed. Drying Technology 22 (9): 2095-2118.
17. Reyes, A., S. Ceron, R. Zuniga, and P. Moyano. 2007. A comparative study of microwave-assisted air drying of potato slices. Biosystems Engineering 98: 310-318.
18. Singh, K. K. 1994. Development of a small capacity dryer for vegetables. Journal of Food Engineering 21: 19-30.
19. Sharma, G. P., R. C. Verma, and P. B. Pathare. 2005. Thin-layer infrared radiation drying of onion slices. Journal of Food Engineering 67: 361-366.
20. Strumillo, C., and T. Kudra. 1986. drying principles, application and design. Routledge. pp 448.
21. UmeshHebbar, H., K. H. Vishwanathan, and M. N. Ramesh. 2004. Development of combined infrared and hot air dryer for vegetables. Journal Food Engineering 65 (4): 557-563.
ارسال نظر در مورد این مقاله