استفاده از روش سطح پاسخ جهت بهینه‌سازی خشک‌کردن فندق در بسترسیال مادون‌قرمز

امیری م، موسی‌خانی م، علاقه‌بندها م، و سعیدی س ر، 1388، تحلیل و طراحی آزمایش‌ها با رویکرد روش‌های رویه پاسخ. انتشارات دانشگاه آزاد اسلامی قزوین.

سجادی ج، 1385، بهینه سازی در طراحی آزمایشات. انتشارات دانشگاه علم و صنعت ایران.

فاطمی ح، 1391، اصول تکنولوژی نگهداری مواد غذایی. شرکت سهامی انتشار.

فتحی آچاچلوئی ب، آزادمرد دمیرچی ص و حصاری ج، 1389. بررسی اثرات فرآیندهای  پالایش روی میزان ترکیبات جزییروغن فندق، فصلنامه علوم و صنایع غذایی، 7 (2)، 28-19.

کارگزاری م، امام جمعه ز و معینی س، 1390، بهینه‌سازی خشک‌کردن اسمزی هویج با استفاده از روش سطح پاسخ (RSM)، مجله مهندسی بیوسیستم ایران، 42(2)، 224-215.

مؤمن‌زاده ل، زمردیان ع و مولا د، 1389، بکارگیری شبکه عصبی مصنوعی برای پیش‌بینی میزان چروکیدگی نخود سبز در یک خشک‌کن بستر سیال با کمک ماکروویو، نشریه پژوهش‌های علوم و صنایع غذایی ایران، 6 (4)، 285-277.

Afzal TM, Abe T and Hikida Y, 1999. Energy and quality aspects during combined FIR-convection drying of barley. Journal of Food Engineering 42: 177-182.

Aghbashlo M, Kianmehr MH and Samimi-Akhijahani H, 2008. Influence of drying conditions on the effective moisture diffusivity, energy of activation and energy consumption during the thin-layer drying of beriberi fruit (Berberidaceae). Energy Conversion and Management 49: 2865-2871.

Aghbashlo M, Kianmehr MH and Hassan-Beygi SR, 2010. Drying and rehydration characteristics of sour cherry (prunus cerasus L.). Journal of Food Processing and Preservation 34: 351-365.

Alphan E, Pala M, Açkurt F and Yılmaz T, 1996. Nutritional composition of hazelnuts and its effects on glucose and lipid metabolism. Acta Horticulturae 445: 305-310.

Baysal T, Icier F, Ersus S and Yıldız H, 2003. Effects of microwave and infrared drying on the quality of carrot and garlic. European Food Research and Technology 218: 68-73.

Caglar A, Toğrul İT and Toğrul H, 2009. Moisture and thermal diffusivity of seedless grape under infrared drying. Food and Bioproducts Processing 87: 292-300.

Ceylan I and Aktaş M, 2008. Energy analysis of hazelnut drying system-assisted heat pump. International Journal of Energy Research 32: 971-979.

Chen X, Du W and Liu D, 2008. Response surface optimization of biocatalytic biodiesel production with acid oil. Biochemical Engineering Journal 40: 423-429.

Chua KJ, Mujumdar AS, Hawlader MNA, Chou SK and Ho JC, 2001. Effect of continuous and stepwise change in drying temperature on drying characteristics and product quality. Food Research International 34: 721-731.

Contini M, Baccelloni S, Massantini R and Anelli G, 2008. Extraction of natural antioxidants from hazelnut (Corylus avellana L.) shell and skin wastes by long maceration at room temperature. Food Chemistry 110: 659-669.

Das I, Das SK and Bal S, 2004. Specific energy and quality aspects of infrared (IR) dried parboiled rice. Journal of Food Engineering 62: 9-14.

Dissa AO, Desmorieux H, Bathiebo J and Koulidiati J, 2008. Convective drying characteristics of Amelie mango (Mangifera Indica L. cv. ‘Amelie’) with correction for shrinkage. Journal of Food Engineering 88: 429-437.

Dissa AO, Desmorieux H, Savadogo PW, Savadogo BG and Koulidiati J, 2010. Shrinkage, porosity and density behaviour during convective drying of spirulina. Journal of Food Engineering 97: 410-418.

Doymaz İ, Tuğrul N and Pala M, 2006. Drying characteristics of dill and parsley leaves. Journal of Food Engineering, 77: 559-565.

Erenturk S, Gulaboglu MS and Gultekin S, 2010. Experimental determination of effective moisture diffusivities of whole- and cut-rosehips in convective drying. Food and Bioproducts Processing 88: 99-104.

Khoshtaghaza MH, Sadeghi M and Amiri Chayjan R, 2007. Study of rough rice drying process in fixed and fluidized bed conditions. Journal of Agricultural Science and Natural Resource 14: 127-137.

Koca N, Burdurlu HS and Karadeniz F, 2007. Kinetics of color changes in dehydrated carrots. Journal of Food Engineering 78(2): 449-455.

Koyuncu T, Pinar Y and Lule F, 2007. Convective drying characteristics of azarole red (Crataegus monogyna Jacq.) and yellow (Crataegus aronia Bosc.) fruits. Journal of Food Engineering 78: 1471-1475.

Lin YP, Lee JH, Tsen TY and King VAE, 2007. Dehydration of yam slices using FIR-assisted freeze drying. Journal of Food Engineering 79: 1295-1301.

Madamba PS, 1997. Optimization of the drying process: an application to the drying of garlic. Drying Technology: An International Journal 15: 117-136.

Madamba PS, 2002. The response surface methodology: an application to optimize dehydration operations of selected agricultural crop. LWT-Food Science and Technology 35: 584-592.

Meeso N, Nathakaranakule A, Madhiyanon T and Soponronarit S, 2004. Influence of FIR irradiation on paddy moisture reduction and milling quality after fluidized bed drying. Journal of Food Engineering 65: 293-301.

Mirzaee E, Rafiee S, Keyhani A and Emam-Djomeh Z, 2009. Determining of moisture diffusivity and activation energy in drying of apricots. Research in Agricultural Engineering 55: 114-120.

Montgomery DC, 2001. Design and Analysis of Experiments. John Wiley and Sons, New York.

Montgomery DC, 2005. Design and analysis of experiments. Arizona State University.

Nimmol C, Devahastin S, Swasdisevi T and Soponronnari S, 2007. Drying of banana slices using combined low-pressure superheated steam and far-infrared radiation. Journal of Food Engineering 81: 624-633.

Pathare PB and Sharma GP, 2006. Effective moisture diffusivity of onion slices undergoing infrared convective drying. Biosystems Engineering 93: 285-291.

Pott I, Neidhart S, Mühlbauer W and Carle R, 2005. Quality improvement of non-sulphited mango slices by drying at high temperatures. Innovative Food Science and Emerging Technologies 6: 412-419.

Prachayawarakorn S, Tia W, Plyto N and Soponronnarit S, 2008. Drying kinetics and quality attributes of low-fat banana slices dried at high temperature. Journal of Food Engineering 85: 509-517.

Roberts JS, Kidd DR and Padilla-Zakour OZ, 2008. Drying kinetics of grape seeds.Journal of Food Engineering 89: 460-465.

Romano R, Baranyai L, Gottschalk K and Zude M, 2008. An approach for monitoring the moisture content changes of drying banana slices with laser light backscattering imaging. Food and Bioprocess Technology 4: 410-414.

Ruiz Celma A, Rojas S and Lopez-Rodríguez F, 2008. Mathematical modelling of thin-layer infrared drying of wet olive husk. Chemical Engineering and Processing 47: 1810-1818.

Ruiz-López II, Ruiz-Espinosa H, Arellanes-Lozada P, Bárcenas-Ppzos ME and García-Alvarado MA, 2012. Analytical model for variable moisture diffusivity estimation and drying simulation of shrinkage food products. Journal of Food Engineering 108: 427-435.

Sacilik K and Unal G, 2005. Dehydration characteristics of kastamonu garlic slices. Biosystems Engineering 92: 207-215.

Sahin AZ and Dincer I, 2005. Prediction of drying times for irregular shaped multi-dimensional moist solids. Journal of Food Engineering 71: 119-126.

Sajilata MG, Singhal RS and Kamat MY, 2008. Supercritical CO2 extraction of c-linolenic acid (GLA) from Spirulina platensis ARM 740 using response surface methodology. Journal of Food Engineering 84: 321-326.

Sharma GP, Verma RC and Pathare PB, 2005. Thin-layer infrared radiation drying of onion slices. Journal of Food Engineering 67: 361-366.

Thompson D, 1982. Response surface experimentation. Journal of Food Processing and Preservation 6: 155-188.

Vadivambal R and Jayas DS, 2007. Changes in quality of microwave-treated agricultural products-a review. Biosystems Engineering 98: 1-16.

Xiao HW, Pang CL, Wang LH, Bai JW, Yang WX and Gao ZJ, 2010. Drying kinetics and quality of Monukka seedless grapes dried in an air-impingement jet dryer. Biosystems Engineering 105: 233-24.

Yang ZH, Huang J, Zeng GM, Ruan M, Zhou CS, Li L and Rong ZG, 2009. Optimization of flocculation conditions for kaolin suspension using the composite flocculant of MBFGA1 and PAC by response surface methodology. Bioresource Technology 100(3): 4233-4239.