Subject Areas :

معصومه مجتهدی زنجیرآباد ¹ , شهین زمردی ²

1 - گروه علوم و صنایع غذایی دانشگاه آزاد اسلامی واحد مراغه، مراغه، ایران
2 - 2- مرکز تحقیقات کشاورزی و منابع طبیعی آذربایجان غربی، اروﻣﻴﻪ، اﻳﺮان

Received: 2016-04-25 Accepted : 2016-06-20 Published : 2017-10-23

Keywords:

References:

 

1. شمایی، س.، امام جمعه، ز. 1389. اثر پیش‌تیمار و روش­های مختلف خشک کردن بر روند خشک کردن، رنگ، بافت، مقدار و سرعت باز جذب آب. نشریه پژوهش‌های علوم و صنایع غذایی، جلد 1، شماره 1، 64 - 61.


2. زمردی، ش. 1391. تکنولوژی فرآوری میوه های خشک و کنترل کیفیت آنها. انتشارات جهاد دانشگاهی ارومیه. 320 صفحه.


3. صالحى، ف.، کاشانى نژاد، م. و اسدى امیرآبادى، ع. ر. 1394. بررسى سینتیک انتقال جرم در طى خشک کردن ترکیبى هواى داغ-مادو ن قرمز برش­هاى بادمجان. فصلنامهفناوریهاینوینغذایی، سال دوم، شماره ٧، ٦٠-56.


4. طهماسبی پور، م.، دهقا ن نیا، ج.، سیدلو هریس، س. ص. و قنبرزاده، ب. 1393. مدلسازی تغییرات رنگی طی خشک کردن انگور پیش تیمار شده با فراصوت و کربوکسی متیل سلولز و بررسی ویژگی های حسی آن. فصلنامهعلوموفناوریهاینوینغذایی، سال اول، شماره ٤، 61-79.


5. کلباسی، ا. و ح. فاطمیان. 1379. بررسی عوامل موثر در سرعت فرآیند خشک کردن اسمزی سیب زرد لبنانی. مجله علوم کشاورزی ایران، جلد 31، شماره 2، 379- 371.


6. Akanita pichat, P., Phraibung, K., Nuchklang, K. and Prompitakkul, S. 2010. Antioxidant and hepatoprotective activities of five eggplant varieties. Food and Chemical Toxicology, 48: 3017–3021.


7. Akpinar E.K. and Bicer Y. 2005. Modelling of the drying of eggplants in thin-layers. International Journal of Food Science and Technology, 40: 273-281.


8. Chung, S. K., J. C. Shin and J. U. Choi. 1992. The blanching effects on the drying rates and the colour of hot red pepper. Journal of Korean Society for Food and Nutrition, 21 (1): 64–69.


9.  Coseteng, M. Y. and Lee, C. 1987. Changes in apple polyphenoloxidase and polyphenol concentrations in relation to degree of browning. Journal of Food Science, 52: 985-989.


10. Cortez-Vega, W. R., Becerra-Prado, A. M., Soares, J. M. and Fonseca, G. G. 2008. Effect of l-ascorbic acid and sodium metabisulfite in the inhibition of the enzymatic browning of minimally processed apple. International Journal of Agricultural Research, 3: 196-201.


11. Doymaz, I. 2010. Effect of citric acid and blanching pre-treatments on drying and rehydration of Amasya red apples. Food and Bioproducts Processing, 88(2-3): 124–132.


12.  Doymaz, I. 2011. Drying of eggplant slices in thin layers at different air temperatures. Journal of Food Processing and Preservation, 35: 280–289.


13. Doymaz, I. and Göl, E. 2011. Convective drying characteristics of eggplant slices. Journal of Food Process Engineering, 34: 1234-1252.


14. ElKhodiry, M. A., Suwaidi, S. R, Taheri, M., Elwalid, H., ElBaba, D. and Qasim, M. 2015. Drying kinetics of eggplant (solanum melongena) in a fluidized bed dryer: experimental evaluation and modelling. Journal of Food Processing, 1: 10.


15.  Embs, R. T. and Markakis, P. 1985.the mechanism of sulphite inhibition of browning caused by polyphenol oxidas. Journal of Food Science. 30: 753-758.


16. Ertekin C. and Yaldiz O. 2004. Drying of eggplant and selection of a suitable thin layer drying model. Journal of Food Engineering, 63: 349-359.


17. FAO, Food and Agriculture Organization. 2015. Crops: production quantities by country. Available at: http://faostat3.fao.org/browse/Q/QC/E.


18. Garc´ıa-P´erez, V., Ozuna, C. Ortu˜no, C., C´arcel, J. A. and Mulet, A. 2011. Modeling ultrasonically assisted convective drying of eggplant. Drying Technology, 29: 1499–1509.


19. Kahlon, T. S.; Chapman, M. H. and Smith, G. E. 2007. In vitro binding of bile acids by spinach, kale, brussels sprouts, broccoli, mustard greens, green bell peppers, cabbage and collards. Food Chemistry, 100: 1531–1536.


20. Kingsly, R. P., Goyal, R. K., Manikantanand, M. R. and Ilyas, S. M. 2007.  Effects of pretreatments and drying air temperature on drying behaviour of peach slice. International Journal of Food Science and Technology, 42: 65–69


21. Krokida, M. K. and Z. B. Maroulis. 1997. Effect of drying method on shrinkage and porosity. Drying Technolology, 15: 2441–2458.


22. Lozano, J. E., Rotstein, E. and Urbician, M. J. 1983. Shrinkage, porosity and bulk density of food stuffs at changing moisture contents. Journal of Food Science, 48: 1497-1502.


23. Osidacz, R. C. and Bonicontro Ambrosio-Ugri, M. C. 2013. Physicochemical quality of eggplant dehydrated with varied pretreatments. Acta Scientiarum. Technology, 35: 175-179.


24. Puminat, W. 2000. The study of relationship of total sulfite and the other properties of dehydrate fruits with storage times. Food, 30: 283-291.


25. Rodrigues, A.C.C., Cunha R. l. and Hubinger M. D. 2003. Rheological properties and color evalution of papaya during osmotic dehydration processing. Journal of Food Engineering, 59: 129-135.


26. Sapers G. M. 1993. Browning of food: control by sulfites, antioxidants and other means. Food Technology, 47(1): 75-84.


27. Saravacos, G.D., Marousis, S.N. and Raouzeos, G.S. 1998. Effect of ethyl oleate on the rate of air drying of food: Food Technology, 16: 78–81.


28. Santacatalina, J. V., Ozuna, C., Cárcel, J. A., García-Pérez, J. V. and Mulet, A. 2011. Quality assessment of dried eggplant using different drying methods: hot air drying, vacuum freeze drying and atmospheric freeze drying. In Proceedings of the 11th International Congress on Engineering and Food, Athens, Greece, May.


29.  Sgroppo, S.C., Vergara, L. E. and Tenev, M. D. 2010. Effect of sodium meta bisulphite and citric acid on the shelf life of fresh cut sweet potatoes.




31.  




33. span Journal Agricultural Research, 8: 686-693.


34. Taghian Dinani, S., Hamdami, N., Shahedi, M. and Havet, M. 2014. Mathematical modeling of hot air/electrohydrodynamic (EHD) drying kinetics of mushroom slices. Energy Conversion and Management, 86: 70–80


35. Tasirin, S. M., Kamarudin, S. K., Ghani, J. A. and. Lee, K. F. 2007. Optimization of drying parameters of bird’s eye chilli in a fluidized bed dryer. Journal of Food Engineering, 80: 695–700.


36. Toontom, N., Meenune, M., Posri, W. and Lertsiri, S. 2012. Effect of drying method on physical and chemical quality, hotness and volatile flavor characteristics of dried chilli. International Food Research Journal, 19 (3): 1023-1031.


37. Tunde-Akintunde, T. Y., Oyelade, O.J. and Akintunde, B.O. 2014. Effect of drying temperatures and pre-treatments on drying characteristics, energy consumption, and quality of bell pepper. Agricultural Engineering International CIGR Journal, 16: 108-118.


38. Vega, A., Fito, P., Andr´es, A. and Lemus, R. 2007. Mathematical modeling of hot-air drying kinetics of red bell pepper (var. Lamuyo). Journal of Food Engineering, 79: 460– 1466.


39. Weil, E. D. and Sandler, S. R. 1999. Sulfur Compounds". In Kroschwitz, Jacqueline I. Kirk-Othmer Concise Encylclopedia of Chemical Technology (4th ed.). New York: John Wiley & Sons, Inc. p: 1937. ISBN 978-0471419617


40. Wu, L., Orikasa, T., Ogawa, Y. and Tagawa, A. 2007. Vacuum dryingدcharacteristics of eggplants. Journal of Food Engineering, 83: 422–429.


41. Yasar, F., Ellialtioglu, S. and Kusvuran, S.  2006. Ion and Lipid Peroxide Content in Sensitive and Tolerant Eggplant Callus Cultured under Salt Stress. Europe .Journal Horticulture Science, 71 (4): 169–172.


42. Zogzas, N. P., Maroulis, Z. B. and Marinos- Kouris, D. 1994. Densities Shrinkage and Porosity of some vegetables during air drying. Drying Technology, 12: 1653-1666.