Subject Areas :

Received: 2016-11-08 Accepted : 2016-11-08 Published : 2016-05-21

Keywords:

References:

- ریگی، ص. الهامی، ا.، 1391، بررسی تأثیر روش‌های خشک کردن با استفاده از پیش تیمارهای اسمزی و مایکروویو بر خصوصیات فیزیکو شیمیایی و آنتی اکسیدانی ژل آلوئه‌ورا، پایان نامه کارشناسی ارشد دانشگاه آزاد اسلامی سبزوار.

2- شهیدی، ف.، محبی، م.، نو شاد، م.، احتیاطی، ا.، فتحی، م.، 1390، بررسی تأثیر پیش تیمار فراصوت بر برخی ویژگی‌های کیفی موز خشک شده به روش هوای داغ، نشریه پژوهش‌های علوم و صنایع غذایی ایران، جلد 7 (4)، ص. 272- 263.

3 -AOAC, 1990. Official Method of Analysis, No. 931.04. Associationof Official Analytical Chemists, Washington, DC.

4- Eshun, K. and He, Q. 2004. Aloe vera: a valuable ingredient for the food, pharmaceutical and cosmetic industries—a review. Critical reviews in food science and nutrition, 44(2), 91-96.

5- Fernandes, F.A.N. and Rodrigues, S. 2011. Ultrasound application as pre-treatment for drying of fruits. In Proceedings of the International Congress on Engineering and Food , Vol. 3, pp. 1987-1989.

6- Fernandes, F.A.N., Linhares Jr, F.E. and Rodrigues, S. 2000. Ultrasound as pre-treatment for drying of pineapple. Ultrasonics Sonochemistry, 15, 1049-1054.

7- Fernandes, F.A.N., Rodrigues,S., Gaspareto, O.C.P. and Oliveira, E. L. 2006. Optimization of osmotic dehydration of bananas followed by air-drying. Food Engineering, 77, 188-193.

8- Fernandes, F.A.N., Galla˜o, M.I. and Rodrigues, S. 2009. Effect of osmosis and ultrasound on pineapple cell tissue structure during dehydration. Journal of Food Engineering, 90, 186-190.

9- Fernandes, F.A.N., Gallo, M.I. and Rodrigues, S. 2008. Effect of osmotic dehydration and ultrasound pre-treatment on cell structure: Melon dehydration. LWT–Food Science and Technology, 41, 604-610.

10- Francisa, I.P., Oliveira, M.I. and Gallao, S.F.N. 2010. Dehydration of Malay apple (Syzygium malaccense L.) using ultrasound as pre-treatment. Food Bioprocess Technology 4: 610-615.

11- Garcia-Noguera, J., Oliveira, F.I.P., Galla˜o, M.I., Weller, C.L., Rodrigues, S. and Fernandes, F.A.N. 2010. Ultrasound-assisted osmotic dehydration of strawberries: Effect of pretreatment time and ultrasonic frequency. Drying Technology, 28, 294-303.

12- Giraldo, G., Talens, P., Fito, P., Chiralt, A., 2003. Influence of sucrose solution concentration on kinetics and yield during osmotic dehydration of mango. Journal of Food Engineering 58, 33–43.

13- Jalaee, F., Fazeli, A., Fatemian, H., Tavakolipour, H., 2011. Mass transfer coefficient and the characteristics of coated apples in osmotic dehydrating. Food and bioproducts processing, 8 9: 367–374.

14- Ko, B., Eren, I., and Kaymak Ertekin, F. 2008. Modelling bulk density, porosity and shrinkage of quince during drying: The effect of drying method. Journal of Food Engineering, 85(3), 340–349.

15- Lozano, J.E., Rostein, E . and Urbician, M. J. 1983. Shrinkage, porosity and bulk density of food stuffs and at changing moisture contents. J. Food Sci, 48, 1497-1553.

16- Mayor, L., Moreira, R  and Sereno, A.M. 2011. Shrinkage, density, porosity and shape changes during dehydration of pumpkin (Cucurbita pepo L.) fruits. Journal of Food Engineering, 103, 29-37.

17- Mohsenin, N. 1986. Physical properties of plant and animal materials. New York, USA: Gordon & Breach science publishers Inc.

18- Mulet, A., Cárcel, J.A., García-Pérez, J.V., Riera, E., 2011.Ultrasound-assisted hot air drying of foods. In: Feng, H.,Barbosa-Cánovas, G.V., Weiss, J. (Eds.), UltrasoundTechnologies for Food and Bioprocessing. Springer, New York,pp. 511–534.

19-  Raoult-Wack , A.L. 1994. Advances in osmotic dehydration. Trends in Food Science  Technology, 5: 255–260.                                                       

20- Riva, M., Campolongo, S., Leva, A.A., Maestrelli, A. and Torreggiani, D. 2005. Structure–property relationships in osmo-air-dehydrated apricot cubes. Food Research International, 38, 533-542.

21- Rodrigues, S., Oliveira, F.I., Gallao, M.I. and Fernandes, F.A. 2009. Effect of immersion time in osmosis and ultrasound on papaya cell structure during dehydration. Drying Technology, 27(2), 220-225.

22- Simal, S., Beneditoh, J., Sgnchez, E.s. and Rossello, C. 1998. Use of ultrasound to increase mass transport rates during osmotic dehydration. Journal of Food Engineering, 36, 323-336.

23- Vega-Gálvez, A., Miranda, M., Aranda, M., Henriquez, K., Vergara, J., Tabilo-Munizaga, G. and Pérez-Won, M. 2011. Effect of high hydrostatic pressure on functional properties and quality characteristics of Aloe vera gel (Aloe barbadensis Miller). Food Chemistry, 129(3), 1060-1065.