اثر تغییر دمای خشک‌کردن همرفتی بر کاهش مصرف انرژی و حفظ کیفیت ورقه‌های سیر

دلوی م و همدمی ن، 1389. مدل­سازی عددی انتقال حرارت در پنیر سفید فراپالایش شده. نشریه پژوهش­های صنایع غذایی،20(2)، 45-60.

رستمی­باروجی ر، سیدلو ص و دهقان­نیا ج، 1396. شبیه­سازی عددی فرآیندهای انتقال رطوبت و گرما در خشک­کردن همرفتی هویج پیش­تیمار شده با امواج اولتراسوند و مایکروویو. نشریه ماشین­های کشاورزی، 7(1)، 97-113.

سیدلو ص، 1388. مطالعه عددی و تجربی فرآیندهای مرتبط با خشک­کردن سیب با استفاده از خشک­کن­های همرفتی. رساله دکتری. دانشگاه تبریز.

کریمی ف، دهقان­نیا ج، قنبر­زاده ب و رفیعی ش، 1391، مدل­سازی خشک­کردن لایه نازک موز و بهینه­سازی فرآیند توسط شبکه عصبی مصنوعی. نشریه پژوهش­های صنایع غذایی، 22(3)، 347-360.

AOAC, 1990. Official method of analysis. Association of Official Analytical Chemists (No. 934.06), Arlington, VA.

Aversa M, Curcio S, Calabro V and Iorio G, 2007. An analysis of the transport phenomena occurring during food drying process. Journal of Food Engineering 78: 922-932.

Bialobrzewski I, 2006. Simultaneous heat and mass transfer in shrinkable apple slab during drying. Drying Technology 24: 551-559.

Bialobrzewski I, Zielinska M, Mujumdar AS and Markowski M, 2008. Heat and mass transfer during drying of a bed of shrinking particles-simulation for carrot cubes dried in a spout-fluidized-bed drier. International Journal of Heat and Mass Transfer 51: 4704-4716.

Brewester JL, 1997. Onions and Garlic. In: H.C. Wine (eds). The physiology of vegetable crops. CAB International, Cambridge. UK.

Chakraverty A and Poul SR, 2001.Postharvest technology: cereals, pulses and vegetables. Science Publishers, Inc. India. pp: 183-188.

Chua KJ, Chou SK, Hawlader MNS, Mujumdar AS and Ho JC, 2002. Modeling the moisture and temperature distribution within an agricultural product undergoing time-varying drying schems. Biosystems Engineering 81 (1): 99 – 111.

Crank j, 1975.The mathematics of Diffusion.2 ^nd ed. Clarendon Press, Oxford.

Cui ZW, XU SY and Sun DW, 2003. Dehydration of garlic slices by combined Microwave-Vacuum and Air Drying. Drying Technology 21 (7): 1173-1184.

Demir V, Gunhan T, Yagcioglu AK and Degirmencioglu A, 2004. Mathematical modeling and the determination of some quality parameters of air-dried bay leaves. Biosystems Engineering 88(3): 325-335.

Hamdami N, Monteau J-Y and Le Bail A, 2006. Moisture diffusivity and water activity of part-baked bread at above sub-freezing temperatures. International Journal of Food Engineering 14: 259-268.

Hardrich B, Boudhrioua N, Kechaoa N, 2008. Drying of Tunisian sardine (Sardinella aurita) experimental study and three-dimensional transfer modeling of drying kinetics. Journal of Food Engineering 84: 92-100. 

Hussain MM and Dinner J, 2003. Two–dimensional heat and mass transfer subjected to drying: A finite – difference approach. International Journal of Heat and Mass Transfer 46: 4033–4039.

Karim MA and Hawlader MNA, 2005. Drying characteristics of banana: Theoretical modeling and experimental validation. Journal of Food Engineering 70: 35-45.

Mihoubi D and Bellagi A, 2008. Two-dimensional heat and mass transfer during drying of deformable media.Applied Mathematical Modelling 32: 303-314.

Nilnont W, Thepa S, Janjai S, Kasayapanand N, Thamrongmas C and Bala BK, 2012. Finite element simulation for coffee (Coffea arabica) drying. Food and Bioproducts Processing 90: 341-350.

Ozisik MN, 1985. Heat transfer, a basic approach. McGraw- Hill Book Company.

Pezzutti A and Crapiste GH, 1997. Sorptional Equilibrium and Drying Characteristics of Garlic. Journal of Food Engineering 31: 113-123.

Rao MA and Rizvi SSH, 1986. Engineering properties of food. Marcel Dekker, Inc.

Ratti C, Araya-Farias M, Mendez-Lagunas L and Makhlouf J, 2007. Drying of Garlic (Allium Sativum) and Its Effect on Allicin Reterntion. Drying Technology 25)2(: 349-356.

Seiiedlou S, Ghasemzadeh HR, Hamdami N, Talati F and Moghaddam M, 2010. Convective drying of apple: Mathematical modeling and determination of some quality parameters. International Journal of Agriculture and Biology 12: 171-178.

Sharma GP, Prasad S and Chahar VK, 2009. Moisture transport in garlic cloves undergoing microwave-convective drying. Food and bioproducts processing 87: 11–16.

Srikiatden J and Roberts JS, 2008. Predicting moisture profiles in potato and carrot during convective hot air drying using isothermally measured effective diffusivity. Journal of Food Engineering 84: 516-525.