Hassini, L., Azzouz, S., Peczalski R., Belghith, A. (2007). Estimation of potato moisture diffusivity from convective drying kinetics with correction for shrinkage. Journal of Food Engineering, 79, 47-56.
 Maskan, M. (2001). Kinetics of colour change of kiwifruits during hot air and microwave drying. Journal of Food Engineering, 48, 169-175.
 Cárcel, J. A., Benedito, J., Rosselló, C., Mulet, A. (2007). Influence of ultrasound intensity on mass transfer in apple immersed in a sucrose solution. Journal of Food Engineering, 78, 472-479.
 Guiné, R. P. F., Fernandes R. M. C. (2006). Analysis of the drying kinetics of chestnuts. Journal of Food Engineering, 76, 460-467.
 Dadali, G., Demirhan, E., Özbek, B. (2007). Color change kinetics of spinach undergoing microwave drying. Drying Technology, 25, 1713-1723.
 Pahlavanzade, H., Basiri, A., Zarrabi, M. (2002). Grape drying. Scientia Iranica, 9, 66-70.
 Askari, G. R., Emam-Djomeh, Z., Mousavi, S. M. (2009). An investigation of the effects of drying methods and conditions on drying characteristics and quality attributes of agricultural products during hot air and hot air/microwave-assisted dehydration. Drying Technology, 27, 831-841.
 Carcel, A. J., Perez, G. V. J. (2010). Influence of pretreatment and storage temperature on the evolution of the colour of dried persimmon. LWT- Food Science and Technology, 43, 1191-1196.
 Baini, R., Langrish, G. A. T. (2009). Assessment of colour development in dried banana - measurements and implication for modelling. Journal of Food Engineering, 93,177-182.
 Sacilik, K., Elicin, K. A. (2006). The thin layer drying characteristics of organic apple slice. Journal of Food Engineering, 73, 281-289.
 Rasouli, M., Ghasemzadeh, H. R., Nalbandi, H. (2011). Convective drying of garlic ('Allium sativum'l.): Part I: Drying kinetics, mathematical modeling and change in color. Australian Journal of Crop Science, 5, 1707-1714.
 Seiiedlou, S., Ghasemzadeh, H. R., Hamdami, N., Talati, F. T., Moghaddam, M. (2010). Convective drying of apple: Mathematical modeling and determination of some quality parameters. International Journal of Agriculture and Biology, 12, 171-178.
 Bhaskaracharya, R., Kentish, S., Ashokkumar, M. (2009). Selected applications of ultrasonics in food processing. Food Engineering Reviews, 1, 31-49.
 Yildirim, A., Öner, M. D., Bayram, M. (2011). Fitting Fick’s model to analyze water diffusion into chickpeas during soaking with ultrasound treatment. Journal of Food Engineering, 104, 134-142.
 Fernandes, F. A. N., Linhares Jr. F. E., Rodrigues, S. (2008). Ultrasound as pre-treatment for drying of pineapple. Ultrasonics Sonochemistry, 15, 1049-1054.
 Rodrigues, S., Oliveira, F. I. P., Gallão, M. I., Fernandes, F. A. N. (2009a). Effect of immersion time in osmosis and ultrasound on papaya cell structure during dehydration. Drying Technology, 27, 220-225.
 Rodrigues, S., Gomes, M. C. F., Gallão, M., Fernandes, F. A. N. (2009b). Effect of ultrasound-assisted osmotic dehydration on cell structure of sapotas. Journal of the Science of Food and Agriculture, 89, 665-670.
 Azsoubel, P. M., Baima, M. D. A. M., Amorim, M. D. R., Oliveira, S. S. B. (2010). Effect of ultrasound on banana cv Pacovan drying kinetics. Journal of Food Engineering, 97, 194-198.
 Deng, Y., Zhao, Y. (2008). Effect of pulsed vacuum and ultrasound osmopretreatments on glass transition temperature, texture, microstructure and calcium penetration of dried apples (Fuji). LWT- Food Science and Technology, 41, 1575-1585.
 Tiwari, B. K., Patras, A., Brunton, N., Cullen, P. J., O’Donnell, C. P. (2010). Effect of ultrasound processing on anthocyanins and color of red grape juice. Ultrasonics Sonochemistry, 17, 598–604.
 Carneiro-da-Cunha, M. G., Cerqueira, M. A., Souza, B. W. S., Souza, M. P., Teixeira, J. A., Vicente, A. A. (2009). Physical properties of edible coatings and films made with a polysaccharide from Anacardium occidentale L. Journal of Food Engineering, 95, 379-385.
 Vásconez, M. B., Flores, S. K., Campos, C. A., Alvarado, J., Gerschenson, L. N. (2009). Antimicrobial activity and physical properties of chitosan–tapioca starch based edible films and coatings. Food Research International, 42, 762-769.
 Dehghannya, J., Emam-Djomeh, Z., Sotudeh-Gharebagh, R., Ngadi, M. (2006). Osmotic dehydration of apple slices with carboxy-methyl cellulose coating. Drying Technology, 24, 45-50.
 García, M., Díaz, R., Martínez, Y., Casariego, A. (2010). Effects of chitosan coating on mass transfer during osmotic dehydration of papaya. Food Research International, 43, 1656-1660.
 Emam-Djomeh, Z., Dehghannya, J., Sotudeh Gharabagh, R. (2006). Assessment of osmotic process in combination whit coating on effective diffusivities during drying of apple slice. Drying Technology, 24, 1159-1164.
 Perez-Gago, M. B., Serra, M., Del R. M. A. (2006). Color change of fresh-cut apples coated with whey protein concentrate-based edible coatings. Postharvest Biology and Technology, 39, 84–92.
 Baldwin, E. A., Nisperos, M. O., Chen, X., Hagenmaier, R. D. (1996). Improving storage life of cut apple and potato with edible coating. Postharvest Biology and Technology, 9, 151-163.
 Changrue, V., Orsat, V., Raghavan, G. S. V. (2008). Osmotically dehydrated microwave- vacuum drying of strawberries. Journal of Food Processing and Preservation, 32, 798–816.
 Ghanbarzadeh, B., Almasi H., Entezami, A. A. (2010). Physical properties of edible modified starch/carboxymethyl cellulose films. Innovative Food Science & Emerging Technologies, 11, 697-702.
 AOAC. (1990). Official Methods of Analysis (15th ed.). Association of Official Analytical Chemists, Washington.
 Steel, R. G. D., Torrie, J. H., Dickey, D. A. (1997). Principles and procedures of statistics: a biometrical approach. New York: McGraw-Hill.
 Mohammadi, A., Rafiee, S., Emam-Djomeh, Z., Keyhani, A. (2008). Kinetic models for colour changes in kiwifruit slices during hot air drying. World Journal of Agricultural Sciences, 4 (3), 376-383.
 Nowacka, M., Wiktor, A., Śledź, M., Jurek, N., Witrowa-Rajchert, D. (2012). Drying of ultrasound pretreated apple and its selected physical properties. Journal of Food Engineering, 113, 427-433.
 Annapure, U. S., Singhal, R. S., Kulkarni, P. R. (1999). Screening of hydrocolloids for reduction in oil uptake of a model deep fat fried product. Lipid / Fett, 101, 217-221.
 Mellema, M. (2003). Mechanism and reduction of fat uptake in deep-fat fried foods. Trends in Food Science & Technology, 14, 364-373.