اثر پیش تیمارهای اسمزی و فراصوت بر کیفیت فرایند خشک کردن ورقه‌های توت‌فرنگی به روش خشک‌کنی هوا داغ

Agnieszka, C. & Andrzej, L. (2010). Rehydration and sorption properties of osmotically pretreated freeze-dried strawberries. Journal of Food Engineering, 97(2), 267-274.

Aidani, E., Hodadkhodaparast, M. & Kashaninejad, M. (2017). Experimental and modeling investigation of mass transfer during combined infrared‐vacuum drying of Hayward kiwifruits. Food science nutrition, 53, 596-601.

Amami, E., Khezami, W., Mezrigui, S., Badwaik, L. S., Bejar, A. K., Perez, C. T. & Kechaou, N. (2017). Effect of ultrasound-assisted osmotic dehydration pretreatment on the convective drying of strawberry. Ultrasonics sonochemistry, 36, 286-300.

Awad, T. S., Moharram, H. A., Shaltout, O. E., Asker, D., & Youssef, M. M. (2012). Applications of ultrasound in analysis, processing and quality control of food: A review. Food research international, 48(2), 410-427.

Carcel, J. A., Garcia-Perez, J. V., Benedito, J., & Mulet, A. (2012). Food process innovation through new technologies: Use of ultrasound. Journal of Food Engineering, 110(2), 200-207.

Changrue, V., Vijaya Raghavan, G. S., Gariepy, Y., & Orsat, V. (2006). Microwave vacuum dryer setup and preliminary drying studies on strawberries carrots. Journal of Microwave Power and Electromagnetic Energy, 41(2), 36-44.

Dasilva, G. D., Barros, Z. M. P., de Medeiros, R. A. B., de Carvalho, C. B. O., Brandao, S. C. R. & Azoubel, P. M. (2016). Pretreatments for melon drying implementing ultrasound and vacuum. LWT-Food Science and Technology, 74, 114-119.

Doymaz, I. (2008) convective drying kinetics of strawberry. Chemical Engineering and Processing (Vol. 47). Issue 5, May 2008, Pages 914-919.

Eshghi, S., Abdi, G.H, Tafazoli, E., & Yavari, S. (2007). Strawberry Research andBiotechnology in Iran. Middle Eastern and Russian Journal of Plant Science and Biotechnology, 1(1): 39-41.

FAO. (2016). FAOSTAT Agricultural Statistics Database. http://www.fao.org.

Fernandes, f., linhares, f. e. & rodrigues, Jr, s. (2008). Ultrasound as pre-treatment for drying pineapple. Ultrasonics Sonochemistry 15.1049–1054.

Giampieri, F., Tulipani, S., Alvarez-Suarez, J. M., Quiles, J. L., Mezzetti, B., & Battino, M. (2012). The strawberry: composition, nutritional quality, and impact on human health. Nutrition, 28(1), 9-19.

Goli, Z., Lakzaee, M., & Pouramir, M. (2010). Antioxidant activity of sour orange peel extract and its effect on lipid oxidation in raw and cooked fish Hypophthalmichthys molitrix. Iranian Journal of Nutrition Sciences & Food Technology, 5(2), 19-26.

Hammami, C., Rene, F. & Marin, M. (1999). Process quality optimization of the vacuum freeze-drying of apple slices by the response surface method. International Journal of Food Science and Technology. (Vol 34). Issue 2.

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 (Vol 89). Issue 4, October 2011, (pp. 367-374).

Perkins‐Veazie, P. (2010) Growth and ripening of strawberry fruit. Horticultural Reviews (Vol 17). (pp. 267-297).

Lyu, J., Chen, Q., Bi, J., Zeng, M. & Wu, X. (2017) Drying Characteristics and Quality of Kiwifruit Slices with/without Osmotic Dehydration under Short-and Medium-Wave Infrared Radiation Drying. International Journal of Food Engineering, 13(8).

Maskan, M. (2001) Drying, shrinkage and rehydration characteristics of kiwifruits during hot air and microwave drying. Journal of food engineering, 48(2), 177-182.

Mezgebo, K., Belachew, T. & Satheesh, N. (2018) Optimization of red teff flour, malted soybean flour, and papaya fruit powder blending ratios for better nutritional quality and sensory acceptability of porridge. Food Science & Nutrition.

Mirzaeimoghadam, H., Tavakkoli, H. T., Minaei, S. & Zakki, D. H. (2006) the effect of humidity, degree of maturity and the quality of the properties sheet Kiwi. Journal of Food Science and Technology No. 2, Volume 3. (In Farsi)

Nieto, A. B., Salvatori, D. M., Castro, M. A., & Alzamora, S. M. (2004) Structural changes in apple tissue during glucose and sucrose osmotic dehydration: shrinkage, porosity, density and microscopic features. Journal of Food Engineering, 61(2), 269-278.

Poursaeedi, S., Zakidizaji, H., & Bahrami, H. (2012) Effect of ultrasonic waves as a pretreatment on tomato drying. In The 1st Middle-East Drying Conference (MEDC 2012).

Ren, X. E., He, R., Huang, Y. C., Zhang, J. M., & Yang, F. (2010). Osmotic Dehydration of Pineapple Enhanced by Ultrasonic Treatment [J]. Food Science, 22, 061.

Romero, J. T., Gabas, A. L. & Sorbal, J. A. (2004). Osmo-convective drying of mango cubes in fluidized bed and tray dryer. Proceeding of the 14th international symposium (IDS 2004), Sao Paula. Vol C. 1868-1875.

Sharafatkhah, A. S., Fathi, A. B. & Alirezaloo, K. (2017) Study of drying strawberry leaves using osmotic drainage. Journal of Food Science and Technology No. 66, (Vol 14). (In Farsi)

Sette, P., Franceschinis, L., Schebor, C., & Salvatori, D. (2017) Fruit snacks from raspberries: influence of drying parameters on colour degradation and bioactive potential. International Journal of Food Science & Technology, 52(2), 313-328.

Toivonen, P. M. A. & Brummell, D. A. (2008). Biochemical bases of appearance and texture changes in fresh-cut fruit and vegetables. Postharvest Biology and Technology, 48(1), 1-14.

Wang, N. & Ingber, D. E. (1994). Control of cytoskeletal mechanics by extracellular matrix, cell shape, and mechanical tension. Biophysical journal, 66(6), 2181-2189.

Yu, Y., Jin, T. Z., Fan, X., & Wu, J. (2018) Biochemical degradation and physical migration of polyphenolic compounds in osmotic dehydrated blueberries with pulsed electric field and thermal pretreatments. Food chemistry, 239, 1219-1225.