تغییر جرم حجمی و ضریب انتشار رطوبت میگو متاثر از چروکیدگی هنگام خشک‌شدن

Almaei, M., Nassiri, S. M., Nematollahi, M. A., Zare, D., & Khorram, M. (2023). Studying the drying process of farmed shrimp meat in a hot convective air dryer and the changes of some parameters related to it. Agricultural Machines Journal, 15(1). (In Persian) https://doi.org/10.22067/jam.2023.80905.1145

Amankwah, E., Dzisi, K., Straten, G., & Boxtel, A. (2018). Moisture Dependent Diffusion and Shrinkage in Yam during Drying. International Journal of Food Engineering. https://doi.org/10.1515/ijfe-2017-0394

Brasiello, A., Adiletta, G., Russo, P., Crescitelli, S., Albanese, D., & Matteo, M. (2013). Mathematical modeling of eggplant: shrinkage effect. Journal of Food Engineering, 114, 99-105. http://dx.doi.org.10.1016.j.jfoodeng.2012.07.031

Chen, P., Qiu, Y., Chen, S., Zhao, Y., Wu, Y., & Wang, Y. (2022). Insights into the effects of different drying methods on protein oxidation and degradation characteristics of golden pompano (Trachinotus ovatus). Frontiers in Nutrition, 9, 1063836. http://dx.doi.org.10.3389/fnut.2022.1063836

Corrales, L., Prieto, J., Villasenor, J., & Hernandez, E. (2010). Numerical and experimental analysis of heat and moisture transfer during drying of Ataulfo mango. Journal of Food Engineering, 98, 198-206. http://dx.doi.org.10.1016.j.jfoodeng.2009.12.026

Costa, M. V., Silva, A. K. N., Rodrigues, P. R., Silva, L.  H.  M. & Cruz Rodrigues, A.  M. (2018). Prediction of moisture transfer parameters for convective drying of shrimp at different pretreatments. Food Science and Technology. 38(4). 612-618. https://dx.doi.org/10.1590/fst.31517

Datta AK (2007). Porous media approaches to studying simultaneous heat and mass transfer in food processes. I: problem formulations. Journal of Food Engineering, 80(1). 80–95. https://doi.org/10.1016/j.jfoodeng.2006.05.013

Dhalsamant K, Tripathy PP, Shrivastava SL (2018). Heat transfer analysis during mixed-mode solar drying of potato cylinders incorporating shrinkage: numerical simulation and experimental validation. Food and Bioproducts Processing, 109. 107–121. https://doi.org/10.1016/j.fbp.2018.03.005

Erşan, A. C. & Tugrul, N. (2020). The drying kinetics and characteristics of Shrimp dried by conventional methods. Chemical Industry and Chemical Engineering Quarterly, 27(4). 319- 328. https://dx.doi.org/10.2298/CICEQ201114050E

Faal S, Tavakoli T, Ghobadian B (2015). Mathematical modelling of thin layer hot air drying of apricot with combined heat and power dryer. Journal of Food Science and Technology. 2950–2957. https://doi.org/ 10.1007/s13197-014-1331-9

Golestani R, Raisi A, Aroujalian A (2013). Mathematical modeling on air drying of apples considering shrinkage and variable diffusion coefficient. Drying Technology, 31(1). 40–51. http://dx.doi.org.10.1080.07373937.2012.714826

Hosseinpour, S., Rafiee, S., & Mohtasebi, S. (2011). Application of Image Processing to Analyze Shrinkageand Shape Changes of Shrimp Batch during Drying. Drying Technology, 29, 1416-1438. http://dx.doi.org.10.1080.07373937.2011.587620

Junqueira, JRJ., Correˆa, JLG., de Oliveira, HM., Ivo Soares Avelar, R., Salles Pio, LA., (2017). Convective drying of cape gooseberry fruits: effect of pretreatments on kinetics and quality parameters. LWT Food Science and Technology, 82. 404–410. https://doi.org/10.1016/j.lwt.2017.04.072

Kassama, L. S. & Ngadi, M. O. (2004). Pore development in chicken meat during deep-fat frying. LWT Food Science and Technology. 37. 841-847. http://dx.doi.org/10.1081/DRT-200054239

Khan M. I. H., Kumar C, Joardder M. U. H. & Karim M. A. (2017) Determination of appropriate effective diffusivity for different food materials. Drying Technology, 35(3). 335–346. http://dx.doi.org/10.1080/07373937.2016.1170700

Koch, B., Eren, I., & Ertekin, F. (2008). Modelling bulk density, porosity and shrinkage of quince during drying: The effect of drying method. Journal of Food Engineering, 85, 340-349. http://dx.doi.org.10.1016.j.jfoodeng.2007.07.030

Mahapatra, A. & Tripathy, P. P. (2018). Modeling and simulation of moisture transfer during solar drying of carrot slices. Journal of Food Process Engineering, 41(8). 1–15. https://doi.org/10.1111/jfpe.12909

Mayor, L. & Sereno, A. M. (2004). Modelling shrinkage during convective drying of food materials: a review. Journal of Food Engineering. 61(3). 373-386. https://dx.doi:10.1016/S0260-8774(03)00144-4

Niamnuy, C., Devahastin, S., Soponronnarit, S., & Raghavan, G. (2008). Modeling coupled transport phenomena and mechanical deformation of shrimp during drying a jet spouted bed dryer. Chemical Engineering Science, 63, 5503-5512. http://dx.doi.org.10.1016.j.ces.2008.07.031

Olanipekun BF, Tunde-Akintunde TY, Oyelade OJ, Adebisi MG, Adenaya TA (2015) Mathematical modeling of thin-layer pineapple drying. Journal of Food Processing and Preservation, 39(6). 1431–1441. https://doi:10.1111/jfpp.12362

Perussello, C., Kumar, C., Castilhos, F., & Karim, M. (2014). Heat and mass transfer modeling of the osmo-convective drying of yacon roots (Smallanthus sonchifolius). Applied Thermal Engineering, 63, 23-32. http://dx.doi.org.10.1016.j.applthermaleng.2013.10.020

Rani, P., Tripathy, P. (2020). Modelling of moisture migration during convective drying of pineapple slice considering non-isotropic shrinkage and variable transport properties. Food Scientists & Technologists, 57, 3748–3761. https://doi.org.10.1007.s13197-020-04407-4

Rao, W., Shi, Z., Liu, S., Shu, Y., Chai, X., & Zhang, Z. (2022). Shrinkage Properties and Their Relationship with Degradation of Proteins Linking the Endomysium and Myofibril in Lamb Meat Submitted to Heating or Air Drying. Foods,11, 2242. https://doi.org.10.3390.foods11152242

Reddy RS, Ravula PR, Arepally D (2017). Drying kinetics and modelling of mass transfer in thin layer convective drying of pineapple. Chemical Science International Journal, 19(3). 1–12. https://doi.org/10.9734/CSJI/2017/32746

Tagne, M., Remond, R., Rogaume, Y., Zoulalian, A., & Bonoma, B. (2016). Modeling of coupled heat and mass transfer during drying of tropical woods. International Journal of Thermal Sciences, 109, 299-308. https://doi.org/10.1016/j.ijthermalsci.2016.06.012

Tsuruta, T., Tanigawa, H., & Sashi, H. (2015). Study on shrinkage deformation of food in microwave–vacuum drying. Drying Technology, 33, 1830–1836. https://doi.org.10.1080.07373937.2015.1036286

Yuan, Y., Tan, L., Xu, Y., Yuan, Y., & Dong, J. (2019). Numerical and experimental study on drying shrinkage-deformation of apple slices during process of heat-mass transfer. International Journal of Thermal Siences, 136, 539-548. https://doi.org.10.1016.j.ijthermalsci.2018.10.042

Vallespir, F., Crescenzo, L., Rodrı´guez, O., Marra, F. & Simal, S. (2019). Intensification of low-temperature drying of mushroom by means of power ultrasound: effect on drying kinetics and quality parameters. Food and Bioprocess Technology. 12(5). 839–851. https://doi.org/10.1007/s11947-019-02263-5