مقایسه تأثیر روش خشک‌کردن (هوای داغ، مایکروویو، هوای داغ-مایکروویو، مایکروویو-هوای داغ) بر سینتیک خشک‌شدن فوم بروکلی

 

 

Aghilinategh N, Rafiee S, Gholikhani A, Hosseinpur S, Omid M, Mohtasebi SS and Maleki N, 2015. A comparative study of dried apple using hot air, intermittent and continuous microwave: evaluation of kinetic parameters and physicochemical quality attributes. Food science & nutrition 3: 519-526.

Cao Y, Tao Y, Zhu X, Han Y, Li D, Liu C and Show PL, 2020. Effect of microwave and air-borne ultrasound-assisted air drying on drying kinetics and phytochemical properties of broccoli floret. Drying technology 38: 1733-1748.

Das I and Arora A, 2018. Alternate microwave and convective hot air application for rapid mushroom drying. Journal of Food Engineering 223: 208-219.

De Carvalho TI, Nogueira TY, Mauro MA, Gómez-Alonso S, Gomes E, Da-Silva R and Lago-Vanzela ES, 2017. Dehydration of jambolan [Syzygium cumini (L.)] juice during foam mat drying: Quantitative and qualitative changes of the phenolic compounds. Food Research International 102: 32-42.

Dehghannya J, Pourahmad M, Ghanbarzadeh B and Ghaffari H, 2018^الف. Heat and mass transfer modeling during foam-mat drying of lime juice as affected by different ovalbumin concentrations. Journal of food engineering 238: 164-177.

Dehghannya J, Hosseinlar SH and Heshmati MK, 2018^ب. Multi-stage continuous and intermittent microwave drying of quince fruit coupled with osmotic dehydration and low temperature hot air drying. Innovative Food Science & Emerging Technologies 45: 132–151.

Dehghannya J, Bozorghi S and Heshmati MK, 2018^ج. Low temperature hot air drying of potato cubes subjected to osmotic dehydration and intermittent microwave: drying kinetics, energy consumption and product quality indexes. Heat and Mass Transfer 54: 929-954.

Dehghannya J, Farshad P and Khakbaz Heshmati M, 2018^د. Three-stage hybrid osmotic–intermittent microwave–convective drying of apple at low temperature and short time. Drying Technology 36: 1982-2005.

Dehghannya J, Pourahmad M, Ghanbarzadeh B and Ghaffari H, 2019. Heat and mass transfer enhancement during foam-mat drying process of lime juice: Impact of convective hot air temperature. International Journal of Thermal Sciences 135: 30-43.

Elhussein EA and Şahin S, 2018. Drying behaviour, effective diffusivity and energy of activation of olive leaves dried by microwave, vacuum and oven drying methods. Heat and Mass Transfer 54: 1901-1911.

Jin X, Oliviero T, Van Der Sman RG, Verkerk R, Dekker M and van Boxtel AJ, 2014. Impact of different drying trajectories on degradation of nutritional compounds in broccoli (Brassica oleracea var. italica). LWT-Food Science and Technology 59: 189-195.

Ju G, Song Q, Liu Z, Shi J and Wan Y, 2015. A solid-analytical-based method for extracting cutter-workpiece engagement in sculptured surface milling. The International Journal of Advanced Manufacturing Technology 80: 1297-1310.

Junqueira JR, Corrêa JL and Ernesto DB, 2017. Microwave, convective, and intermittent microwave–convective drying of pulsed vacuum osmodehydrated pumpkin slices. Journal of Food Processing and Preservation 41: e13250.

Karaaslan SN and Tuncer IK, 2008. Development of a drying model for combined microwave–fan-assisted convection drying of spinach. Biosystems engineering 100: 44-52.

Kermani A. M, Khashehchi M, Kouravand S and Sadeghi A, 2017. Effects of intermittent microwave drying on quality characteristics of pistachio nuts. Drying Technology 35: 1108-1116.

Liu ZL, Bai JW, Yang WX, Wang J, Deng LZ, Yu XL and Xiao HW, 2019. Effect of high-humidity hot air impingement blanching (HHAIB) and drying parameters on drying characteristics and quality of broccoli florets. Drying Technology 37(10): 1251-1264.

Monteiro RL, Link JV, Tribuzi G, Carciofi BA and Laurindo JB, 2018. Microwave vacuum drying and multi-flash drying of pumpkin slices. Journal of food engineering 232: 1-10.

Munyaka AW, Oey I, Van Loey A and Hendrickx M, 2010. Application of thermal inactivation of enzymes during vitamin C analysis to study the influence of acidification, crushing and blanching on vitamin C stability in Broccoli (Brassica oleracea L var. italica). Food Chemistry 120: 591-598.

Salim NS, Garièpy Y and Raghavan V, 2016. Effects of operating factors on osmotic dehydration of broccoli stalk slices. Cogent Food & Agriculture 2: 1134025.

Zhao D, An K, Ding S, Liu L, Xu Z and Wang Z, 2014. Two-stage intermittent microwave coupled with hot-air drying of carrot slices: drying kinetics and physical quality. Food and bioprocess technology 7: 2308-2318.

Zheng XZ, Liu CH and Zhou H, 2011. Optimization of parameters for microwave-assisted foam mat drying of blackcurrant pulp. Drying Technology 29: 230-238.