Citations (40)
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Fernanda Rezende Abrahão & Jefferson Luiz Gomes Corrêa. (2023) Osmotic dehydration: More than water loss and solid gain. Critical Reviews in Food Science and Nutrition 63:17, pages 2970-2989.
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Klaudia Masztalerz, Krzysztof Lech, Aneta Wojdyło, Paulina Nowicka, Anna Michalska-Ciechanowska & Adam Figiel. (2021) The impact of the osmotic dehydration process and its parameters on the mass transfer and quality of dried apples. Drying Technology 39:8, pages 1074-1086.
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Jalal Dehghannya, Parya Farshad & Maryam Khakbaz Heshmati. (2018) Three-stage hybrid osmotic–intermittent microwave–convective drying of apple at low temperature and short time. Drying Technology 36:16, pages 1982-2005.
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Aluízio Freire da Silva Júnior, Wilton Pereira da Silva, Juarez Everton de Farias Aires, Kalina Lígia C. A. Farias Aires & Deise Souza de Castro. (2017) Osmotic dehydration kinetics of banana slices considering variable diffusivities and shrinkage. International Journal of Food Properties 20:6, pages 1313-1325.
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Articles from other publishers (36)
Jalal Dehghannya, Sepideh Farhoudi & Saeed Dadashi. (2023) Investigation of microwave application time with constant pulse ratio on drying of zucchini. Food Science & Nutrition 11:8, pages 4794-4811.
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Kaveh Mollazade, Joschka van der Lucht, Sven Jörissen & Andreas Nüchter. (2023) 3D laser imaging for measuring volumetric shrinkage of horticultural products during drying process. Computers and Electronics in Agriculture 207, pages 107749.
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Prarin Chupawa, Wanwisa Suksamran, Donludee Jaisut, Frederik Ronsse & Wasan Duangkhamchan. (2022) Combined Heat and Mass Transfer Associated with Kinetics Models for Analyzing Convective Stepwise Drying of Carrot Cubes. Foods 11:24, pages 4045.
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Zhaoqi Zheng, Zimin An, Xinyu Liu, Jinghui Chen & Yonghong Wang. (2022) Finite Element Analysis and Near-Infrared Hyperspectral Reflectance Imaging for the Determination of Blueberry Bruise Grading. Foods 11:13, pages 1899.
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Reza Kamali, Saeed Dadashi, Jalal Dehghannya & Hossein Ghaffari. (2022) Numerical simulation and experimental investigation of foam-mat drying for producing banana powder as influenced by foam thickness. Applied Food Research 2:1, pages 100075.
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Jalal Dehghannya & Michael Ngadi. (2021) Recent advances in microstructure characterization of fried foods: Different frying techniques and process modeling. Trends in Food Science & Technology 116, pages 786-801.
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Juan Manuel Castagnini, Silvia Tappi, Urszula Tylewicz, Santina Romani, Pietro Rocculi & Marco Dalla Rosa. (2021) Sustainable Development of Apple Snack Formulated with Blueberry Juice and Trehalose. Sustainability 13:16, pages 9204.
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Yi Wang, Xianglei Wu, David Julian McClements, Long Chen, Ming Miao & Zhengyu Jin. (2021) Effect of New Frying Technology on Starchy Food Quality. Foods 10:8, pages 1852.
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Reza Kamali, Saeed Dadashi, Jalal Dehghannya & Hossein Ghaffari. (2021)
Production of green banana powder using foam‐mat drying as influenced by drying air temperature: Experimental and
3D
numerical study
. Journal of Food Process Engineering 44:6.
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Sami Rokayya, Fuguo Jia, Yang Li, Xin Nie, Jingwen Xu, Rui Han, Huiying Yu, Sikandar Amanullah, Manal Mused Almatrafi & Mahmoud Helal. (2021) Application of nano-titanum dioxide coating on fresh Highbush blueberries shelf life stored under ambient temperature. LWT 137, pages 110422.
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Senem TÜFEKÇİ & Sami Gökhan ÖZKAL. (2020) Investigation of Effect of Ultrasound Pretreatment on Drying and Rehydration Characteristics and Microstructure of Apple SlicesUltrases Ön İşleminin Elma Dilimlerinin Kurutma ve Rehidrasyon Karakteristikleri ile Mikroyapısına Etkisinin Araştırılması. Yüzüncü Yıl Üniversitesi Tarım Bilimleri Dergisi 30:Ek sayı (Additional issue), pages 950-962.
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Mohammad Hashem Alizehi, Mehrdad Niakousari, Mahboubeh Fazaeli & Maryam Iraji. (2020) Modeling of vacuum‐ and ultrasound‐assisted osmodehydration of carrot cubes followed by combined infrared and spouted bed drying using artificial neural network and regression models. Journal of Food Process Engineering 43:12.
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Chaofan Chen, Jiwang Chen, Zijun Yuan, E Liao, Wenshui Xia, Haibin Wang & Youling L. Xiong. (2020) Effect of the wheat starch/wheat protein ratio in a batter on fat absorption and quality attributes of fried battered and breaded fish nuggets. Journal of Food Science 85:7, pages 2098-2104.
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Fengying Chen, Min Zhang & Chao-hui Yang. (2020) Application of ultrasound technology in processing of ready-to-eat fresh food: A review. Ultrasonics Sonochemistry 63, pages 104953.
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João P. de L. Ferreira, Deise S. de Castro, Inacia dos S. Moreira, Wilton P. da Silva, Rossana M. F. de Figueirêdo & Alexandre J. de M. Queiroz. (2020) Convective drying kinetics of osmotically pretreated papaya cubes. Revista Brasileira de Engenharia Agrícola e Ambiental 24:3, pages 200-208.
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Fereshteh Nadery Dehsheikh & Somayeh Taghian Dinani. (2019) Influence of coating pretreatment with carboxymethyl cellulose in an electrohydrodynamic system on convective drying of banana slices. Journal of Food Process Engineering 43:2.
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Abdul Rahaman, Xin-An Zeng, Ankita Kumari, Muhammad Rafiq, Azhari Siddeeg, Muhammad Faisal Manzoor, Zulqarnain Baloch & Zahoor Ahmed. (2019) Influence of ultrasound-assisted osmotic dehydration on texture, bioactive compounds and metabolites analysis of plum. Ultrasonics Sonochemistry 58, pages 104643.
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Lucía López-Hortas, Maxine Gely, Elena Falqué, Herminia Domínguez & María Dolores Torres. (2019) Alternative environmental friendly process for dehydration of edible Undaria pinnatifida brown seaweed by microwave hydrodiffusion and gravity. Journal of Food Engineering 261, pages 15-25.
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Jalal Dehghannya, Shadi Kadkhodaei, Maryam Khakbaz Heshmati & Babak Ghanbarzadeh. (2019) Ultrasound-assisted intensification of a hybrid intermittent microwave - hot air drying process of potato: Quality aspects and energy consumption. Ultrasonics 96, pages 104-122.
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Fereshteh Nadery Dehsheikh & Somayeh Taghian Dinani. (2019) Coating pretreatment of banana slices using carboxymethyl cellulose in an ultrasonic system before convective drying. Ultrasonics Sonochemistry 52, pages 401-413.
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Jalal Dehghannya, Mahdi Pourahmad, Babak Ghanbarzadeh & Hossein Ghaffari. (2019) Heat and mass transfer enhancement during foam-mat drying process of lime juice: Impact of convective hot air temperature. International Journal of Thermal Sciences 135, pages 30-43.
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Jalal Dehghannya, Mahdi Pourahmad, Babak Ghanbarzadeh & Hossein Ghaffari. (2019) A multivariable approach for intensification of foam-mat drying process: Empirical and three-dimensional numerical analyses. Chemical Engineering and Processing - Process Intensification 135, pages 22-41.
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Jalal Dehghannya, Mahdi Pourahmad, Babak Ghanbarzadeh & Hossein Ghaffari. (2018) Heat and mass transfer modeling during foam-mat drying of lime juice as affected by different ovalbumin concentrations. Journal of Food Engineering 238, pages 164-177.
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Dilara Çağlayan & Işıl Barutçu Mazı. (2018) Effects of ultrasound-assisted osmotic dehydration as a pretreatment and finish drying methods on the quality of pumpkin slices. Journal of Food Processing and Preservation 42:9, pages e13679.
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Jian Peng, Jinfeng Bi, Jianyong Yi, Xinye Wu, Mo Zhou, Jian Lyu & Jia’ning Liu. (2018) Engineering Texture Properties of Instant Controlled Pressure Drop (DIC) Dried Carrot Chips via Modulating Osmotic Conditions. Food and Bioprocess Technology 11:9, pages 1674-1685.
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Samira Mohammadalinejhad & Jalal Dehghannya. (2018) Effects of ultrasound frequency and application time prior to deep-fat frying on quality aspects of fried potato strips. Innovative Food Science & Emerging Technologies 47, pages 493-503.
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Jalal Dehghannya, Mahdi Pourahmad, Babak Ghanbarzadeh & Hossein Ghaffari. (2018) Influence of foam thickness on production of lime juice powder during foam-mat drying: Experimental and numerical investigation. Powder Technology 328, pages 470-484.
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Juarez Everton de Farias Aires, Wilton Pereira da Silva, Kalina Lígia Cavalcante de Almeida Farias Aires, Aluízio Freire da Silva Júnior & Cleide Maria Diniz Pereira da Silva e Silva. (2017) Convective drying of osmo-dehydrated apple slices: kinetics and spatial behavior of effective mass diffusivity and moisture content. Heat and Mass Transfer 54:4, pages 1121-1134.
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Jalal Dehghannya, Somayyeh Bozorghi & Maryam Khakbaz Heshmati. (2017) Low temperature hot air drying of potato cubes subjected to osmotic dehydration and intermittent microwave: drying kinetics, energy consumption and product quality indexes. Heat and Mass Transfer 54:4, pages 929-954.
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Seyed Mohammad Bagher Hashemi. (2018) Effect of pulsed ultrasound treatment compared to continuous mode on microbiological and quality of Mirabelle plum during postharvest storage. International Journal of Food Science & Technology 53:3, pages 564-570.
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Jalal Dehghannya & Lida Abedpour. (2018) Influence of a three stage hybrid ultrasound-osmotic-frying process on production of low-fat fried potato strips. Journal of the Science of Food and Agriculture 98:4, pages 1485-1491.
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Jalal Dehghannya, Seyed-Hamed Hosseinlar & Maryam Khakbaz Heshmati. (2018) Multi-stage continuous and intermittent microwave drying of quince fruit coupled with osmotic dehydration and low temperature hot air drying. Innovative Food Science & Emerging Technologies 45, pages 132-151.
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Flavio Raponi, Roberto Moscetti, Danilo Monarca, Andrea Colantoni & Riccardo Massantini. (2017) Monitoring and Optimization of the Process of Drying Fruits and Vegetables Using Computer Vision: A Review. Sustainability 9:11, pages 2009.
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Jalal Dehghannya, Rasoul Gorbani & Babak Ghanbarzadeh. (2017) Influence of combined pretreatments on color parameters during convective drying of Mirabelle plum (Prunus domestica subsp. syriaca). Heat and Mass Transfer 53:7, pages 2425-2433.
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Ezzeddine Amami, Wissal Khezami, Salma Mezrigui, Laxmikant S. Badwaik, Asma Kammoun Bejar, Carmen Tellez Perez & Nabil Kechaou. (2017) Effect of ultrasound-assisted osmotic dehydration pretreatment on the convective drying of strawberry. Ultrasonics Sonochemistry 36, pages 286-300.
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Jalal Dehghannya, Rasoul Gorbani & Babak Ghanbarzadeh. (2016) Determination of bulk density of Mirabelle plum during hot air drying as influenced by ultrasound-osmotic pretreatment. Journal of Food Measurement and Characterization 10:4, pages 738-745.
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