REFERENCES
- Kowalski, S.J. Mathematical modeling of shrinkage during drying. Drying Technology 1996, 14(2), 307–331.
- Ratti, C. Shrinkage during of foodstuffs. Journal of Food Engineering 1994, 23(1), 91–105.
- Mayor, L.; Sereno, A.M. Modelling shrinkage during convective drying of food materials: A review. Journal of Food Engineering 2004, 61(3), 373–386.
- Curcio, S.; Aversa, M. Influence of shrinkage on convective drying of fresh vegetables: A theoretical model. Journal of Food Engineering 2014, 123(2), 36–49.
- Timoumi, S.; Mihoubi, D.; Zagrouba, F. Shrinkage, vitamin C degradation and aroma losses during infra-red drying of apple slices. LWT - Food Science and Technology 2007, 40(9), 1648–1654.
- Mihoubi, D.; Timoumi, S.; Zagrouba, F. Modelling of convective drying of carrot slices with IR heat source. Chemical Engineering and Processing 2009, 48(3), 808–815.
- Ponkham, K.; Meeso, N.; Soponronnarit, S.; Siriamornpun, S. Modeling of combined far-infrared radiation and air drying of a ring shaped-pineapple with/without shrinkage. Food and Bioproducts Processing 2012, 90(2), 155–164.
- Tsuruta, T.; Hayashi, T. Enhancement of microwave drying under reduced pressure condition by irradiation control and external air supply. In Proceedings of the Third Nordic Drying Conference NDC2005, Karlstad, Sweden, June 15–17, 2005.
- Tsuruta, T.; Hayashi, T. Internal resistance to water mobility in seafood during warm air-drying and microwave–vacuum drying. Drying Technology 2007, 25(7–8), 1393–1399.
- Marcone, M.F.; Wang, S.; Albabish, W.; Nie, S.; Somnarain, D.; Hill, A. Diverse food-based applications of nuclear magnetic resonance (NMR) technology. Food Research International 2013, 51(2), 729–747.
- Turner, I.W.; Jolly, P. Combined microwave and convective drying of a porous material. Drying Technology 1991, 9(5), 1209–1270.
- Datta, A.K. Porous media approaches to studying simultaneous heat and mass transfer in food processes. I: Problem formulations. Journal of Food Engineering 2007, 80(1), 80–95.
- Dincov, D.D.; Parrott, K.A.; Pericleous, K.A. Heat and mass transfer in two-phase porous materials under intensive microwave heating. Journal of Food Engineering 2004, 65(3), 403–412.
- Ni, H.; Datta, A.K.; Torrance, K.E. Moisture transport in intensive microwave heating of biomaterials: A multiphase porous media model. International Journal of Heat and Mass Transfer 1999, 42(8), 1501–1512.
- Scheidegger, A.E. The Physics of Flow through Porous Media, 3rd ed.; University of Toronto Press: 1974; 245–269.
- Kawamura, H.; Hijikata, K. Simulation of Heat and Flow; Maruzen, Ltd.: Japan, 1995 (in Japanese).
- Wan, C.Y.; Cheng, P. Multiphase flow and heat transfer in porous media. Advances in Heat Transfer 1997, 30, 93–196.
- Yang, H.; Sakai, N.; Watanabe, M. Drying model with non-isotropic shrinkage deformation undergoing simultaneous heat and mass transfer. Drying Technology 2001, 19(7), 1441–1460.
- Tanaka, K.; Nagaki, S.; Inoue, T. Theory of Elasticity and Finite Element Method; Taiga Press: Tokyo, 2006.
- Japan Society of Thermophysical Properties. Thermophysical Properties Handbook; Yokendo, Ltd.: Japan, 2008.
- Mohsenin, N.N. Thermal Properties of Food and Agricultural Materials; Kourin, Ltd.: Japan, 1985.
- Souma, S.; Tagawa, A.; Iimoto, M. Effects of structural properties change during drying on thermal conductivity of fruits and vegetables. Nippon Shokuhin Kagaku Kougaku Kaishi 2004, 51(8), 428–434.
- Murata, S.; Koide, S. Temperature dependency of Young's modulus and Poisson's ratio of agricultural and food materials—Measuring under both ends fixed boundary condition. Journal of the Japanese Society of Agricultural Machinery 1994, 56(6), 41–49.