Subject Areas :

محسن مختاریان ¹

1 - گروه علوم و صنایع غذایی، واحد رودهن، دانشگاه آزاد اسلامی، رودهن، ایران

Received: 2016-12-10 Accepted : 2017-08-11 Published : 2017-12-22

Keywords:

References:

 

1. توکلی‌پور، ح.، مختاریان م.، زیرجانی، ل. مطالعه تاثیر پیش تیمارهای مختلف بر روی فرآیند آبزدایی فلفل قرمز چیلی (capsicum annum) و بررسی مدلسازی سینتیک خشک کردن.1394. نشریۀ نوآوری در علوم و صنایع غذایی، 7(2): 57-47.

2. توکلی‌پور، ح. (1393) تأثیر روش‌های مختلف آبزدایی بر سینیتیک خشک کردن و ویژگی‌های کیفی فلفل قرمز. طرح پژوهشی، دانشگاه آزاد اسلامی واحد سبزوار.

3. صالحی، ف.، کاشانی نژاد، م.، اسدی امیرآبادی، ع.ر. 1394. بررسى سینتیک انتقال جرم در طى خشک کردن ترکیبى هواى داغ-مادون قرمز برش‌هاى بادمجان. فصلنامه علوم و فناوری های نوین غذایی، 2(7): 62-55.

4. مختاریان م. کوشکی، ف. 1391. کاربرد شبکۀ عصبی مصنوعی در پیش‌بینی نسبت رطوبت و بررسی خصوصیات حسی و تغذیه‌ای گوجه فرنگی در طی خشک کردن. فصلنامه علوم و فناوری غذایی. دانشگاه آزاداسلامی، واحد سبزوار، 4(3-پیاپی 13): 66-55.

5. Adedeji, A.A., Gachovskaa, T.K., Ngadia, M.O., Raghavana, G.S.V. 2008. Effect of pretreatments on drying characteristics of okra. Drying Technology, 26(10): 1251-1256.

6. Adom, K.K., Dzogbefia, V.P., Ellis, W.O. 1997. Combined effect of drying time and slice thickness on the solar drying of okra. Journal of the Science of Food and Agriculture, 73(3): 315-320.

7. Calisir, S., Yildiz, M.U. 2005. A study on some physicochemical properties of Turkey okra (Hibiscus esculenta) seeds. Journal of Food Engineering, 68: 73-78.

8. Doymaz, I., Ismail, O. 2011. Drying characteristics of sweet cherry. Journal of Food and Bioproducts Processing, 89: 31-38.

9. Doymaz, I. 2010. Effect of citric acid and blanching pre-treatments on drying and rehydration of Amasya red apples. Journal of Food and Bioproducts Processing, 88: 124-132.

10. Doymaz, I. 2005. Drying characteristics and kinetics of okra. Journal of Food Engineering, 69: 275-279.

11. Doymaz, I. (2004). Drying kinetics of white mulberry. J. Food Eng., 61, 341-346.

12. Doymaz, I., Pala, M. 2002. Hot-air drying characteristics of red pepper. Journal of Food Engineering, 55: 331-335.

13. Famurewa J.A.V., Olumofin, K.M. 2015. Drying kinetics and influence on the chemical characteristics of dehydrated okra (Abelmoschus esculentus) using cabinet dryer. European Journal of Engineering and Technology, 3(2): 7-19.

14. FAOSTAT. 2012. Food and Agriculture Organization.

15. Fekadu Gemede, H., Ratta, N., Hak, G.D., Beyene, F., Woldegiorgis, A.Z. 2015. Nutritional quality and health benefits of okra (Abelmoschus esculentus): A review. American Journal of Food Science and Nutrition, 2(1): 1-8.

16. Fernandes, F.A.N., Rodrigues, S. (2007). Ultrasound as pre-treatment for drying of fruits: Dehydration of banana. J. Food Eng., 82, 261-267.

17. Guiné, R.P.F., Barroca, M.J. 2012. Effect of drying treatments on texture and color of vegetables (pumpkin and green pepper). 90(1): 58-63.

18. Honoré, O.K., François, Z., Raguilignaba, S., Aboubacar, T., Hélène, D. 2014. Characterization of okra convective drying, influence of maturity. Food and Nutrition Sciences, 5: 590-597.

19. Ismail, M.A., Ibn Idriss, E.M. 2013. Mathematical modelling of thin layer solar drying of whole okra (Abelmoschus esculentus L. Moench) pods. International Food Research Journal, 20(4): 1983-1989.

20. Mohsenin, N.N. 1986. Physical properties of plant and animal materials. New York: Gorden and Breach Science Publishers.

21. Ormeno, E., Goldstein, A., Niinemets, Ü. 2011. Extracting and trapping biogenicvolatile organic compounds stored in plant species. Trends in Analytical Chemistry, 30(7): 978-989.

22. Pendre, N.K., Nema, P.K., Sharma, H.P., Rathorem S.S., Kushwah, S.S. 2012. Effect of drying temperature and slice size on quality of dried okra (Abelmoschus esculentus L. Moench). Journal of Food Science and Technology, 49(3): 378-381.

23. Rudra, S.G., Singh, H., Basu, S., Shivhare, U.S., 2008. Enthalpy entropy compensation during thermal degradation of chlorophyll in mint and coriander puree. J. Food Eng. 86, 379-387.

24. Sahin, S., Sumnu, S.G. 2006. Physical properties of food. USA: Springer.

25. Sobukola, O. 2009. Effect of pre-treatment on the drying characteristics and kinetics of okra (Abelmoschus esculetus L. Moench) slices. International Journal of Food Engineering, 5(2): DOI: 10.2202/1556-3758.1191.

26. Tavakolipour, H., Mokhtarian, M. (2016). Drying of chilli pepper in various conditions. J. Qual. Assur. Safety Crop Food, 8(1), 87-93.

27. Therdthai, N., Zhou, W. 2009. Characterization of microwave vacuum drying and hot air drying of mint leaves (Mentha cordifolia Opiz ex Fresen). Journal of Food Engineering, 91: 482-489.

28. Uribe, E., Marín, D., Vega-Gálvez, A., Quispe-Fuentes, I., Rodríguez, A. 2016. Assessment of vacuum-dried peppermint (Mentha piperita L.) as a source of natural antioxidants. Food Chemistry, 190(1), 559-565.

29.  Van Mana, L., Orikasab, T., Muramatsuc, Y., Tagawaa, A. 2012. Impact of microwave drying on the quality attributes of okra fruit. Journal of Food Processing and Technology, 3(10):1-7.

30. Yağcioğlu, A., Demìr, V., Günhan, T. 2007. Effective moisture diffusivity estimation from drying data. Tarim Makinalari Bilimi Dergisi, 3(4): 249-256.