Acevedo, N.C., Briones, V., Buera, P., & Aguilera, J.M. (2008). Microstructure affects the rate of chemical, physical and color changes during storage of dried apple discs.
Journal of Food Engineering, 85(2), 222-231. doi:
https://doi.org/10.1016/j.jfoodeng.2007.06.037
AOAC. (2000). Official methods of analysis. (17th ed.), Method of 934.06, Moisture content in dried fruits. Association of official analytical chemists. washington, DC, Unites States.
Chow, Y.-N., Louarme, L., Bonazzi, C., Nicolas, J., & Billaud, C. (2011). Apple polyphenoloxidase inactivation during heating in the presence of ascorbic acid and chlorogenic acid.
Food Chemistry, 129(3), 761-767. doi:
https://doi.org/10.1016/j.foodchem.2011.05.017
Doymaz, İ. (2010). Effect of citric acid and blanching pre-treatments on drying and rehydration of amasya red apples.
Food and Bioproducts Processing, 88(2), 124-132. doi:
https://doi.org/10.1016/j.fbp.2009.09.003
González-Fésler, M., Salvatori, D., Gómez, P., & Alzamora, S. (2008). Convective air drying of apples as affected by blanching and calcium impregnation.
Journal of Food Engineering, 87(3), 323-332. doi:
https://doi.org/10.1016/j.jfoodeng.2007.12.007
Jaturonglumlert, S., & Kiatsiriroat, T. (2010). Heat and mass transfer in combined convective and far-infrared drying of fruit leather.
Journal of Food Engineering, 100(2), 254-260. doi:
https://doi.org/10.1016/j.jfoodeng.2010.04.007
Jun, S., Krishnamurthy, K., Irudayaraj, J., Demirci, A. (2010). Fundamentals and Theory of Infrared Radiation. In: Pan, Z., and Atungulu, G.G. (Eds.), Infrared Heating for Food and Agricultural Processing, (pp. 1-19): CRC Press.
Liu, Y., Zhu, W., Luo, L., Li, X., & Yu, H. (2014). A mathematical model for vacuum far-infrared drying of potato slices.
Drying Technology, 32(2), 180-189. doi:
https://doi.org/10.1080/07373937.2013.811687
Marfil, P.H. M., Santos, E.M., & Telis, V.R. N. (2008). Ascorbic acid degradation kinetics in tomatoes at different drying conditions. LWT-Food Science and Technology,
41(9), 1642-1647.doi:
https://doi.org/10.1016/j.lwt.2007.11.003
Melito, H.S., & Farkas, B.E. (2013). Effect of infrared finishing process parameters on physical, mechanical, and sensory properties of par-fried, infrared-finished gluten-free donuts.
Journal of Food Engineering, 117(3), 399-407. doi:
https://doi.org/10.1016/j.jfoodeng.2013.03.012
Nindo, C., & Mwithiga, G. (2010). Infrared Drying. In: Pan, Z., and Atungulu, G.G. (Eds.), Infrared Heating for Food and Agricultural Processing, (pp. 89-101): CRC Press.
Pan, Z., & Atungulu, G.G. (2010). Infrared Dry Blanching. In: Pan, Z., and Atungulu, G.G. (Eds.), Infrared Heating for Food and Agricultural Processing, (pp. 169-203): CRC Press.
Pan, Z., Khir, R., Godfrey, L.D., Lewis, R., Thompson, J.F., & Salim, A. (2008). Feasibility of simultaneous rough rice drying and disinfestations by infrared radiation heating and rice milling quality.
Journal of Food Engineering, 84(3), 469-479. doi:
https://doi.org/10.1016/j.jfoodeng.2007.06.005
Pan, Z., Olson, D.A., Amaratunga, KS.P.., Olsen, C.W., Zhu, Y., & McHugh, T.H. (2005). Feasibility of using infrared heating for blanching and dehydration of fruits and vegetables.
Paper presented at the 2005 ASAE Annual Meeting, Number, 056086. doi:
https://doi.org/10.13031/2013.19612
Saravacos, G.D., & Maroulis, Z.B. (2001). Food structure and transport properties. In: Transport properties of foods: CRC Press.
Swasdisevi, T., Devahastin, S., Sa-Adchom, P., & Soponronnarit, S. (2009). Mathematical modeling of combined far-infrared and vacuum drying banana slice.
Journal of Food Engineering, 92(1),100-106. doi:
https://doi.org/10.1016/j.jfoodeng.2008.10.030
Timoumi, S., Mihoubi, D., & Zagrouba, F. (2007). Shrinkage, vitamin C degradation and aroma losses during infra-red drying of apple slices.
LWT-Food Science and Technology, 40(9),1648-1654. doi:
https://doi.org/10.1016/j.lwt.2006.11.008
Velickova, E., Winkelhausen, E., & Kuzmanova, S. (2014). Physical and sensory properties of ready to eat apple chips produced by osmo-convective drying.
Journal of Food Science & Technology, 51(12), 3691-3701. doi:
https://doi.org/10.1007/s13197-013-0950-x
Vishwanathan, K.H., Giwari, G.K., & Hebbar, H.U. (2013). Infrared assisted dry-blanching and hybrid drying of carrot.
Food and Bioproducts Processing, 91(2), 89-94. doi:
https://doi.org/10.1016/j.fbp.2012.11.004
Wang, Z., Sun, J., Liao, X., Chen, F., Zhao, G., Wu, J., & Hu, X. (2007). Mathematical modeling on hot air drying of thin layer apple pomace.
Food Research International, 40(1), 39-46. doi:
https://doi.org/10.1016/j.foodres.2006.07.017
Yang, J., Bingol, G., Pan, Z., Brandl, M.T., McHugh, T.H., & Wang, H. (2010). Infrared heating for dry-roasting and pasteurization of almonds.
Journal of Food Engineering, 101(3), 273-280. doi:
https://doi.org/10.1016/j.jfoodeng.2010.07.007
Zheleva, I., & Kamburova, V. (2009). Modeling of heating during food processing. Predictive Modeling and Risk Assessment, (pp.79-99): Springer.
Zhu, Y., & Pan, Z. (2009). Processing and quality characteristics of apple slices under simultaneous infrared dry-blanching and dehydration with continuous heating.
Journal of Food Engineering, 90(4), 441-452. doi:
https://doi.org/10.1016/j.jfoodeng.2008.07.015
Zhu, Y., Pan, Z., McHugh, T.H., & Barrett, D.M. (2010). Processing and quality characteristics of apple slices processed under simultaneous infrared dry-blanching and dehydration with intermittent heating.
Journal of Food Engineering, 97(1), 8-16. doi:
https://doi.org/10.1016/j.jfoodeng.2009.07.021
)