- Aktaş, M., Sözen, A., Amini, A., Khanlari, A. 2017. Experimental analysis and CFD simulation of infrared apricot dryer with heat recovery. Drying Technology, 35(6), 766-783.
Amid, B.T., Mirhosseini, H. 2012. Influence of different purification and drying methods on rheological properties and viscoelastic behaviour of durian seed gum. Carbohydrate Polymers, 90(1), 452-461. Bahramparvar, M., Salehi, F., Razavi, S. 2014. Predicting total acceptance of ice cream using artificial neural network. Journal of Food Processing and Preservation, 38(3), 1080–1088. Cunha, R.L., Maialle, K.G., Menegalli, F.C. 2000. Evaluation of the drying process in spouted bed and spout fluidized bed of xanthan gum: focus on product quality. Powder Technology, 107(3), 234-242. Doymaz, İ. 2012. Infrared drying of sweet potato (Ipomoea batatas L.) slices. Journal of Food Science and Technology, 49(6), 760-766. Erenturk, S., Erenturk, K. 2007. Comparison of genetic algorithm and neural network approaches for the drying process of carrot. Journal of Food Engineering, 78(3), 905-912. Hebbar, H.U., Vishwanathan, K., Ramesh, M. 2004. Development of combined infrared and hot air dryer for vegetables. Journal of Food Engineering, 65(4), 557-563. Hosseini Ghaboos, S.H., Seyedain Ardabili, S.M., Kashaninejad, M., Asadi, G., Aalami, M. 2016. Changes in the physico-chemical and engineering parameters of pumpkin (C. moschata) with infrared drying method. Journal of Innovation in Food Science and Technology, 8(8), 93-102. Lertworasirikul, S., Saetan, S. 2010. Artificial neural network modeling of mass transfer during osmotic dehydration of kaffir lime peel. Journal of Food Engineering, 98(2), 214-223. Nep, E.I., Conway, B.R. 2011. Physicochemical characterization of grewia polysaccharide gum: Effect of drying method. Carbohydrate Polymers, 84(1), 446-453. Nimmol, C. 2010. Vacuum far-infrared drying of foods and agricultural materials. The Journal of the King Mongkut’s University of Technology North Bangkok, 20, 37-44. Pan, Z., Shih, C., McHugh, T.H., Hirschberg, E. 2008. Study of banana dehydration using sequential infrared radiation heating and freeze-drying. LWT-Food Science and Technology, 41(10), 1944-1951. Rasouli, M. 2018. Convective drying of garlic (Allium sativum L.): Artificial neural networks approach for modeling the drying process. Iranian Food Science and Technology Research Journal, 14(3), 53-62. Salehi, F. 2017. Rheological and physical properties and quality of the new formulation of apple cake with wild sage seed gum (Salvia macrosiphon). Journal of Food Measurement and Characterization, 11(4), 2006-2012. Salehi, F. 2019a. Characterization of new biodegradable edible films and coatings based on seeds gum: A review. Journal of Packaging Technology and Research, 3(2), 193-201. Salehi, F. 2019b. Improvement of gluten-free bread and cake properties using natural hydrocolloids: A review. Food science & nutrition, 7(11), 3391-3402. Salehi, F. 2020a. Edible coating of fruits and vegetables using natural gums: A review. International Journal of Fruit Science, 1(1), 1-20. Salehi, F. 2020b. Recent advances in the modeling and predicting quality parameters of fruits and vegetables during postharvest storage: a review. International Journal of Fruit Science, 1(1), 1-15. Salehi, F. 2020c. Recent applications and potential of infrared dryer systems for drying various agricultural products: A review. International Journal of Fruit Science, 1-17. Salehi, F., Abbasi Shahkoh, Z., Godarzi, M. 2015. Apricot osmotic drying modeling using genetic algorithm - artificial neural network. Journal of Innovation in Food Science and Technology, 7(1), 65-76. Salehi, F., Kashaninejad, M. 2014. Effect of different drying methods on rheological and textural properties of balangu seed gum. Drying Technology, 32(6), 720-727. Salehi, F., Kashaninejad, M. 2017. Effect of drying methods on textural and rheological properties of basil seed gum. International Food Research Journal, 24(5), 2090-2096. Salehi, F., Razavi, S.M.A. 2012. Dynamic modeling of flux and total hydraulic resistance in nanofiltration treatment of regeneration waste brine using artificial neural networks. Desalination and Water Treatment, 41(1-3), 95-104. Sundaram, J., Durance, T.D. 2008. Water sorption and physical properties of locust bean gum–pectin–starch composite gel dried using different drying methods. Food Hydrocolloids, 22(7), 1352-1361. Wang, Y., Wang, L.-J., Li, D., Xue, J., Mao, Z.-H. 2009. Effects of drying methods on rheological properties of flaxseed gum. Carbohydrate Polymers, 78(2), 213-219. Zameni, A., Kashaninejad, M., Aalami, M., Salehi, F. 2015. Effect of thermal and freezing treatments on rheological, textural and color properties of basil seed gum. Journal of Food Science and Technology, 52(9), 5914-5921. Zhang, Y., Wang, S., Ji, G., Phillips, P. 2014. Fruit classification using computer vision and feedforward neural network. Journal of Food Engineering, 143, 167-177.
|