Subject Areas :

حمید  توکلی پور ¹ (گروه علوم و صنایع غذایی ، واحد سبزوار، دانشگاه آزاد اسلامی، سبزوار، ایران)
حامد  فاطمیان ² (مؤسسه تحقیقات فنی و مهندسی کشاورزی، بخش صنایع غذایی و فناوری های پس از برداشت، کرج ، ایران)
ارزو  فتح ابادی ³ (دانش آموخته کارشناسی ارشد گروه مهندسی شیمی، واحد علوم و تحقیقات ، دانشگاه آزاد اسلامی، تهران، ایران)

Received: 2017-11-09 Accepted : 2017-12-19 Published : 2017-12-22

Keywords:

References:

 

1. توکلی‌پور، ح. (1386). اصول خشک کردن مواد غذایی و محصولات کشاورزی (ویرایش دوم). انتشارات آییژ.


2. Nanjundaswamy, A.M. 1989. Advances in dehydration processes for fruits, vegetables and their products. In Trend in Food Science and Technology. M.R. Rao (Editor). IBH Publication.


3. De Oliveria, L.F., Correa, J.L.G., Botrel, D.A., Vilela, M.B., Batista, L.R., Freire, L. 2017. Reuse of sorbitol solution in pulsed vacuum osmotic dehydration of yacon (Smallanthus sonchifolius). Journal of Food Processing and Preservation, DOI: 10.1111/jfpp.13306.


4. Moraga, M., Moraga, G., Martinez-Navarrete, N. 2011. Effect of the re-use of the osmotic solution on the stability of osmodehydro-refrigerated grapefruit. Journal of LWT- Food Science and Technology, 44(1): 35-41.


5. Villa, C.C., Nieto, J.A., Pinzon, M.A. 2009. Compositional and microbiological changes associated with successive osmo-dehydration cycles of tree tomato. Journal of Biotechnology in the Agricultural and Agro-industrial Sector, 7(1): 29-35.


6. Valdez-Fragozo, A., Mujica-Paz, H., Giroux, F., Welti-Chanes, J. 2002. Reuse of sucrose syrup in pilot-scale osmotic dehydration of apple cubes. Journal of Food Process Engineering, 25(2): 125-139.


7. García-Martínez, E., Martínez-Monzó, J., Camacho, M.M., Martínez-Navarrete, N. 2002. Characterisation of reused osmotic solution as ingredient in new product formulation. Journal of Food Research International, 35: 307-313.


8. Sereno, A.M., Hubinger, M.D., Comesana, J.F., Correa, A. 2001. Prediction of water activity of osmotic solution. Journal of Food Engineering, 49: 103-114.


9. Van Arsdel, W.B., Copley, M.G. 1963. Food Dehydration (Vol. 1). AVI Publishing Co., Inc., Westport, Connecticut.


10. Mokhtarian, M., Daraei Garmakhany, A. 2017. Prediction of ultrasonic osmotic dehydration properties of courgette by ANN. Journal of Quality Assurance and Safety of Crops & Foods, 9(2): 161-169.


11. Rahimi, J., Singh, A., Adewale, P.O., Adedeji, A.A., Ngadi, M.O., Raghavan, V. 2013. Effect of carboxylmethyl cellulose coating and osmotic dehydration on freeze drying kinetics of apple slices. Journal of Foods, 2: 170-182.


12. Fennema, O.R. 1996. Food Chemistry, Marcel Dekker, Inc., New York, NY.