کاربرد روش‌های هیبریدی (هوای داغ- مایکروویو- مادون قرمز) جهت خشک کردن سیب‌زمینی و مطالعه ویژگی‌های کیفی محصول خشک‌شده

تقی نژاد الف و رسولی شربیانی و، ۱۳۹۶. تأثیر خشک کردن ترکیبی هوای گرم- فروسرخ و مایکروویو بر برخی از ویژگی‌های کیفی برنج نیم جوش، فصلنامه فناوری‌های نوین غذایی، ۵(۱)، ۳۸-۲۵.

جعفریان س، ۱۳۸۰. تأثیر حرارت دهی مقدماتی سیب‌زمینی و استفاده از برخی هیدروکلوئیدها در کاهش جذب روغن و کیفیت فرنچ فرایز منجمد نیمه سرخ شده، پایان‌نامه کارشناسی ارشد صنایع غذایی، دانشکده کشاورزی دانشگاه صنعتی اصفهان.

حاضر وظیفه الف، نیکبخت ع م و احمدی مقدم پ، ۱۳۹۲. بهینه‌سازی مصرف انرژی در فرایند خشک کردن سیب با استفاده از امواج مایکروویو، علوم مکانیک در ماشین‌های کشاورزی، ۱(۱)، ۲۶-۹.

خاکباز حشمتی م و سیفی مقدم الف، ۱۳۹۶. بررسی تکنیک متناوب مایکروویو- هوای گرم بر خواص کیفی و تغذیه‌ای برگه‌های کیوی خشک‌شده، نشریه پژوهش‌های صنایع غذایی، ۲۷(۱)، ۱۲۶-۱۱۱.

ده بوره ر و اسمعیلی م، ۱۳۸۸. تأثیر فرایند خشک کردن نهایی با مایکروویو و هوای داغ بر پارامترهای خشک کردن انگور خشک‌شده، نشریه پژوهش‌های صنایع غذایی ایران، ۵(۲)، ۱۲۲-۱۰۸.

صالحی ف، کاشانی‌نژاد م، صادقی ماهونک ع ر و ضیائی‌فر ا م، ۱۳۹۴. مدلسازی فرایند خشک کردن قارچ دکمه‌ای توسط سامانه مادون قرمز، فصلنامه فناوری‌های نوین غذایی، ۸، ۴۷-۳۹.

مهریار الف، صادقی م، رضوی س ج و فرقانی الف، ۱۳۹۴. شاخص‌های کیفی خرمای رقم استعمران تحت تأثیر روش‌های مختلف خشک کردن، نشریه تولید و فراوری محصولات زراعی و باغی، ۵(۱۶)، ۳۱۲-۳۰۵.

یعقوبی م، توکلی‌پور ح، الهامی راد ا ح، ضیاء الحق س ح ر و عسگری ب، ۱۳۹۳. مطالعه برخی از پارامترهای کیفی سیب‌زمینی در پاسخ به کاربرد روش‌های خشک کردن، نشریه نوآوری در علوم و فناوری غذایی، ۶(۲)، ۱۱۰-۱۰۳.

یوسفیان س ه، رزداری آ م، سیحون م و کیانی ح، ۱۳۹۵. تعیین شرایط بهینه با روش سطح پاسخ و مقایسه دو روش شبکه عصبی و رگرسیون در خشک کردن سیب‌زمینی پرتودیده با اشعه گاما، فصلنامه علوم و صنایع غذایی، ۱۳(۵۹)، ۹۶-۸۵.

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