[1] Ferrari, C.C., Marconi Germer, S.P., Alvim, I.D., & de Aguirre, J.M. (2013). Storage stability of spray-dried blackberry powder produced with maltodextrin or gum arabic. Drying Technol, 31, 470-478.
[2] Romero, C.J. & Yépez, B.V. (2015). Ultrasound as pretreatment to convective drying of Andean blackberry (Rubus glaucus Benth). Ultrason Sonochem, 22, 205-210.
[3] Jiang, N., Liu, C., Li, D., Zhang, Z., Liu, C., Wang, D., Niu, L., & Zhang, M. (2017). Evaluation of freeze drying combined with microwave vacuum drying for functional okra snacks: Antioxidant properties, sensory quality, and energy consumption. LWT, 82, 216-226.
[4] Fan, K., Zhang, M., & Mujumdar, A.S. (2017). Application of airborne ultrasound in the convective drying of fruits and vegetables: A review. Ultrason Sonochem, 39, 47-57.
[5] Sahin, M. & Doymaz, I. (2017). Estimation of cauliflower mass transfer parameters during convective drying. Heat mass Transfer, 53, 507-517.
[6] Kaveh, M., Jahanbakhshi, A., Abbaspour‐Gilandeh, Y., Taghinezhad, E., & Moghimi, M.B.F. (2018). The effect of ultrasound pre‐treatment on quality, drying, and thermodynamic attributes of almond kernel under convective dryer using ANNs and ANFIS network. J Food Process Eng, 41, e12868.
[7] Rojas, M.L. & Augusto, P.E.D. (2018). Ethanol and ultrasound pre-treatments to improve infrared drying of potato slices.Innov. Emerg. Sci. Food. 49, 65-75.
[8] Sledz, M., Wiktor, A., Rybak, K., Nowacka, M., & Witrowa-Rajchert, D. (2016). The impact of ultrasound and steam blanching pre-treatments on the drying kinetics, energy consumption and selected properties of parsley leaves. Appl. Acoust, 103, 148- 156.
[9] Zhao, Y.-Y., Yi, J.-Y., Bi, J.-F., Chen, Q.-Q., Zhou, M., & Zhang, B. (2018). Improving of texture and rehydration properties by ultrasound pretreatment for infrared-dried shiitake mushroom slices. Drying Technol, 1-11.
[10] Deepika, S. & Sutar, P.P. (2018). Combining osmotic–steam blanching with infrared–microwave–hot air drying: Production of dried lemon (Citrus limon L.) slices and enzyme inactivation. Drying Technol, 36, 1719-1737.
[11] Adabi, M.E., Nikbakht, A., Motevali, A., & Seyedi, S.M. (2013). Investigation of black mulberry drying kinetics applying different pretreatments. J Agri Sci Technol, 15, 23-34.
[12] Sarker, M.S.H., Ibrahim, M.N., Aziz, N.A., & Punan, M.S. (2015). Energy and exergy analysis of industrial fluidized bed drying of paddy. Energy, 84, 131-138.
[13] Darvishi, H., Azadbakht, M., & Noralahi, B. (2018). Experimental performance of mushroom fluidized-bed drying: Effect of osmotic pretreatment and air recirculation. Renew Energy, 120, 201-208.
[14] Motevali, A. & Koloor, R.T. (2017). A comparison between pollutants and greenhouse gas emissions from operation of different dryers based on energy consumption of power plants. J Clean Prod, 154, 445-461.
[15] Motevali, A., Minaei, S., Banakar, A., Ghobadian, B., & Khoshtaghaza, M.H. (2014). Comparison of energy parameters in various dryers. Energy Convers Manag, 87, 711-725.
[16] Nozad, M., Khojastehpour, M., Tabasizadeh, M., Azizi, M., Ashtiani, S.-H.M., & Salarikia, A. (2016). Characterization of hot-air drying and infrared drying of spearmint (Mentha spicata L.) leaves. Food Measure, 10, 466-473.
[17] Hazervazifeh, A., Nikbakht, A.M., & Moghaddam, P.A. (2016). Novel hybridized drying methods for processing of apple fruit: Energy conservation approach. Energy, 103, 679-687.
[18] Adabi, E.M., Motevali, A., Nikbakht, A.M., & Khoshtaghaza, H.M. (2013a). Investigation of some pretreatments on energy and specific energy consumption drying of black mulberry. Chem. Ind. Chem. Eng. Q, 19, 89-105.
[19] Yang, X.-H., Deng, L.-Z., Mujumdar, A.S., Xiao, H.-W., Zhang, Q., & Kan, Z. (2018). Evolution and modeling of colour changes of red pepper (Capsicum annuum L.) during hot air drying. J Food Eng, 231, 101-108.
[20] Mierzwa, D., Szadzińska, J., Pawłowski, A., Pashminehazar, R., & Kharaghani, A. (2018). Nonstationary convective drying of raspberries, assisted by microwaves and ultrasound. Drying Technol, 1-14.
[21] Wang, L., Xu, B., Wei, B., & Zeng, R. (2018). Low frequency ultrasound pretreatment of carrot slices: Effect on the moisture migration and quality attributes by intermediate-wave infrared radiation drying. Ultrason Sonochem,40, 619-628.
[22] Amami, E., Khezami, W., Mezrigui, S., Badwaik, L.S., Bejar, A.K., Perez, C.T., & Kechaou, N. (2017). Effect of ultrasound-assisted osmotic dehydration pretreatment on the convective drying of strawberry. Ultrason Sonochem, 36, 286-300.
[23] Junqueira, J.R.d.J., Corrêa, J.L.G., & Ernesto, D.B. (2017). Microwave, convective, and intermittent microwave–convective drying of pulsed vacuum osmodehydrated pumpkin slices. J Food Process Preserv, 41, e13250.
[24] Motevali, A. & Zabihnia, F. (2017). Effect of the different pre-treatments thermal, pulse, chemical and mechanical on the external mass transfer coefficient changes, moisture diffusion coefficient and activation energy. J Res Innov Food Sci Technol, 6, 277-290.
[25] Motevali, A. & Hedayati, F. (2017). Investigation of change Drying Rate Constant coefficient in simulations models with various pretreatments on drying apple. Innov. Food Technol, 4, 39-51.
[26] Doymaz, I. (2004). Drying kinetics of white mulberry. J Food Eng, 61, 341-346.
[27] Motevali, A. & Hashemi, S.J. (2018). Investigating the drying parameters of Fijou fruit in a freeze dryer. Innov Food Technol, 5, 699-713.
[28] Beigi, M. (2019). Drying of Mint Leaves: Influence of the process temperature on dehydration parameters, quality attributes, and energy consumption. J Agri Sci Technol, 21, 77-88.
[29] Kumar pandey, S., Diwan, S., & Soni, R. (2015). Review of mathematical modelling of thin layer drying process. Int Journal current eng Sci Res 2, 96-107.
[30] Cuevas, M., Martínez-Cartas, M.L., Pérez-Villarejo, L., Hernández, L., García-Martín, J.F., & Sánchez, S. (2019). Drying kinetics and effective water diffusivities in olive stone and olive-tree pruning. Renew Energy, 132, 911-920.
[31] Mota, C.L., Luciano, C., Dias, A., Barroca, M.J., & Guiné, R.P.F. (2010). Convective drying of onion: kinetics and nutritional evaluation. Food Bioprod Process 88, 115–123.
[32] Rad, S.J., Kaveh, M., Sharabiani, V.R., & Taghinezhad, E. (2018). Fuzzy logic, artificial neural network and mathematical model for prediction of white mulberry drying kinetics. Heat Mass Transfer, 54, 3361-3374.
[33] Jafari, A. & Zare, D. (2017). Ultrasound-assisted fluidized bed drying of paddy: Energy consumption and rice quality aspects. Drying Technol, 35, 893-902.
[34] Abdoli, B., Zare, D., Jafari, A., & Chen, G. (2018). Evaluation of the air-borne ultrasound on fluidized bed drying of shelled corn: Effectiveness, grain quality, and energy consumption. Drying Technol, 36, 1749-1766.
[35] Önal, B., Adiletta, G., Crescitelli, A., Di Matteo, M., & Russo, P. (2019). Optimization of hot air drying temperature combined with pre-treatment to improve physico-chemical and nutritional quality of ‘Annurca’Apple. Food Bioprod Process. 115, 87-99.
[36] Tsuruta, T., Tanigawa, H., & Sashi, H. (2015). Study on shrinkage deformation of food in microwave–vacuum drying. Drying technol, 33, 1830-1836.[37] Mohsenin, N.N. (1986). Physical Characteristics: Physical Properties of Plant and Animal Materials, Gordon and Breach Science Publisher, New York.
[38] Soghani, B.N., Azadbakht, M., & Darvishi, H. (2018). Ohmic blanching of white mushroom and its pretreatment during microwave drying. Heat Mass Transfer, 54, 3715-3725.
[39] Dibagar, N. & Chayjan, A.R. (2018). Rough rice convective drying enhancement by intervention of airborne ultrasound–A response surface strategy for experimental design and optimization. Drying Technol, 1-16.
[40] Schössler, K., Jäger, H., & Knorr, D. (2012). Effect of continuous and intermittent ultrasound on drying time and effective diffusivity during convective drying of apple and red bell pepper. J Food Eng, 108, 103-110.
[41] da Silva, E.S., Brandão, S.C.R., da Silva, A.L., da Silva, J.H.F., Coêlho, A.C.D., & Azoubel, P.M. (2019). Ultrasound-assisted vacuum drying of nectarine. J Food Eng, 246, 119-124.
[42] Chemat, F., Rombaut, N., Sicaire, A.-G., Meullemiestre, A., Fabiano-Tixier, A.-S., & Abert-Vian, M. (2017). Ultrasound assisted extraction of food and natural products. Mechanisms, techniques, combinations, protocols and applications. A review. Ultrason Sonochem, 34, 540-560.
[43] Rodríguez, Ó., Eim, V., Rosselló, C., Femenia, A., Cárcel, J.A., & Simal, S. (2018). Application of power ultrasound on the convective drying of fruits and vegetables: effects on quality. J Sci Food Agri, 98, 1660-1673.
[44] Doymaz, İ. (2010). Effect of citric acid and blanching pre-treatments on drying and rehydration of Amasya red apples. Food Bioprod Process, 88, 124-132.
[45] Bozkir, H., Ergün, A.R., Tekgül, Y., & Baysal, T. (2019). Ultrasound as pretreatment for drying garlic slices in microwave and convective dryer. Food Sci Biotechnol, 28, 347-354.
[46] Motevali, A. & Zabihnia, F. (2017). Effect of the different pre-treatments thermal, pulse, chemical and mechanical on the external mass transfer coefficient changes, moisture diffusion coefficient and activation energy. J Res Innov Food Sci Technol, 6, 221-320 (In Farsi).
[47] Behera, G. & Sutar, P.P. (2018). Effect of convective, infrared and microwave heating on drying rates, mass transfer characteristics, milling quality and microstructure of steam gelatinized Paddy. J Food Process Eng, 41, e12900.
[48] Horuz, E., Bozkurt, H., Karataş, H., & Maskan, M. (2018). Simultaneous application of microwave energy and hot air to whole drying process of apple slices: drying kinetics, modeling, temperature profile and energy aspect. Heat Mass Transfer, 54, 425-436.
[49] Akonor, P.T. & Tortoe, C. (2014). Effect of blanching and osmotic pre-treatment on drying kinetics, shrinkage and rehydration of chayote (sechium edule) during convective drying. British J Appl Sci Technol, 4, 1215-1229.
[50] Agarry, S.E. (2016). Modelling the thin-layer drying kinetics of untreated and blanch-osmotic pre-treated tomato slices. Turkish J Agri Food Sci Technol, 4, 850-858.
[51] Torki-Harchegani, M., Ghanbarian, D., Pirbalouti, A.G., & Sadeghi, M. (2016). Dehydration behaviour, mathematical modelling, energy efficiency and essential oil yield of peppermint leaves undergoing microwave and hot air treatments. Renew Sustain Energy Rev, 58, 407-418.
[52] Filippin, A.P., Molina Filho, L., Fadel, V., & Mauro, M.A. (2018). Thermal intermittent drying of apples and its effects on energy consumption. Drying Technol, 36, 1662-1677.
[54] Szadzińska, J., Łechtańska, J., Kowalski, S.J., & Stasiak, M. (2017). The effect of high power airborne ultrasound and microwaves on convective drying effectiveness and quality of green pepper. Ultrason Sonochem, 34, 531-539.
[55] Aral, S. & Beşe, A.V. (2016). Convective drying of hawthorn fruit (Crataegus spp.): Effect of experimental parameters on drying kinetics, color, shrinkage, and rehydration capacity. Food Chem, 210, 577-584.
[56] Zielinska, M., Zielinska, D., & Markowski, M. (2018). The effect of microwave-vacuum pretreatment on the drying kinetics, color and the content of bioactive compounds in osmo-microwave-vacuum dried cranberries (Vaccinium macrocarpon). Food Bioprocess Technol, 11, 585-602.
[57] Çağlayan, D. & Barutçu Mazı, I. (2018). Effects of ultrasound‐assisted osmotic dehydration as a pretreatment and finish drying methods on the quality of pumpkin slices. J Food Process Preserv, 42, e13679.
[58] Ren, F., Perussello, C., Zhang, Z., Kerry, J., & Tiwari, B. (2018). Impact of ultrasound and blanching on functional properties of hot-air dried and freeze dried onions. LWT, 87, 102-111.
[59] Weber, F., Boch, K., & Schieber, A. (2017). Influence of copigmentation on the stability of spray dried anthocyanins from blackberry. LWT, 75, 72-77.
[60] Parthasarathi, S. & Anandharamakrishnan, C. (2014). Modeling of shrinkage, rehydration and textural changes for food structural analysis: A review. J Food Process Eng, 37, 199-210.
[61] Aydogdu, A., Sumnu, G., & Sahin, S. (2015). Effects of microwave-infrared combination drying on quality of eggplants. Food Bioprocess Technol,8, 1198-1210.
[62] Zhao, F., Han, F., Zhang, S., Tian, H., Yang, Y., & Sun, K. (2018). Vacuum drying kinetics and energy consumption analysis of LiFePO4 battery powder. Energy, 162, 669-681.
[63] Mghazli, S., Ouhammou, M., Hidar, N., Lahnine, L., Idlimam, A., & Mahrouz, M. (2017). Drying characteristics and kinetics solar drying of Moroccan rosemary leaves. Renew Energy, 108, 303-310
[64] Chayjan, R.A., Kaveh, M., & Esna-Ashari, S. (2015).Thermal and physical properties modelling of terebinth fruit (Pistacia atlantica L.) under solar drying. Res. Agr. Eng, 61, 150-161.
)
)