Adak, N., Heybeli, N., and Ertekin, C. 2017. Infrared drying of strawberry. Journal of Food Chemistry, 219, 109-116.
Bonazzi, C., and Dumoulin, E. 2011. Quality Changes in Food Materials as Influenced by Drying Processes. Modern Drying Technology Volume 3: Product Quality and Formulation, First Edition. Wiley-VCH Verlag GmbH & Co. KGaA.
Bowers, J.A., and Shedrow, C.B. 2000. Predicting stream water quality using artificial neural networks. WSRC-MS-2000-00112.
Emam Jomeh, Z., and Alaedini, B. 2005. Improvement of dry kiwi indexes and their formulation using osmotic pre-process. Iranian Journal of Agricultural Science, 36, 1421-1427.
Khosh Taghaza, M., Hosein Zadeh, B., Fayazi, A., and Amirnejat, H. 2005. Prediction of Moisture Content Drying of Thin Fungal Layer by Artificial Neural Networks after Release. Quarterly Journal of Food Science and Technology, 50, 171-182.
Meeso, N., Nathakaranakule, A., Madhiyanon, T. H., and Soponronnarit, S. 2004. Influence of FIR irradiation on paddy moisture reduction and milling quality after fluidized bed drying. Journal of Food Engineering, 65, 293-301.
Mohebbi, A., Taheri, M., and Soltani, A. 2008. A neural network for predicting saturated liquid density using a genetic algorithm for pure and mixed refrigerants. International Journal of Refrigeration, 31 (8), 1317–1327.
Ozdemir, M.B., Aktas, M., Sevik, S., and Khanlari, A. 2017. Modeling of a convective-infrared kiwifruit drying process. International Journal of Hydrogen Energy, 42, 18005-18013.
Ozdemir, M., Ozen, B.F., Dock, L.L., and Floros, J.D. 2008. Optimization of osmotic dehydration of diced green peppers by response surface methodology, Food Science and Technology, 26, 1-7.
Silva, B.M., Andrade, P.B., Martins, R.C., Valentao, P., Ferreres, F., Seabra, R.M., and Ferreira, M.A. 2004. Quince (Cydonia oblonga Miller) fruit characterization using principal component analysis. Journal of Agricultural and Food Chemistry, 53, 111-122.
Soleimani, J., Emam Jomeh, Z., and Ghasem zadeh, H. 2007. Pre-treatment of hot-air dried carrots by osmotic dehydration. Research and development in agriculture and horticulture, 101-109.
Tavakolipour, H. 2001. Drying food principles and methods. Aizh Publishing, 1, 108-126.
Togrul, I. T., and Pehlivan, D. 2004. Modeling of thin layer drying kinetics of some fruits under open-air sun drying process. Journal of Food Engineering, 65, 413-425.
Tortoe, C. 2010. A review of osmodehydration for the food industry. African Journal of Food Science, 4(6), 303-324.
Tripathy, P.P., and Kumar, S. 2008. Neural network approach for food temperature prediction during solar drying. International journal Thermal Sciences, 48, 1452-1459.
Yousefiyan, H., Razdari, A.M., Sihoun, M., and Kiani, H. 2016. Determine the optimal conditions response surface method and compared with neural network and regression methods of drying potatoes irradiated with gamma rays. Journal of Food Science and Technology, 59(13), 1-12.
)
ارسال نظر در مورد این مقاله