Literature Cited
- Abbaspour-Gilandeh, Y., M. Kaveh, and A. Jahanbakhshi. 2019. The effect of microwave and convective dryer with ultrasound pre-treatment on drying and quality properties of walnut kernel. J Food Process Preserv. 43(11):e14178. doi: https://doi.org/10.1111/jfpp.14178.
- Alothman, M., R. Bhat, and A.A. Karim. 2009. Antioxidant capacity and phenolic content of selected tropical fruits from Malaysia extracted with different solvents. Food Chem. 115(3):785–788. doi: https://doi.org/10.1016/j.foodchem.2008.12.005.
- Association of Official Analytical Chemists (AOAC) International. 2007. Official methods of analysis. 18th ed. 2005; Current through revision 2, 2007 (On-line). AOAC International, Gaithersburg, MD.
- Brncic, M., S. Karlovic, S. Rimac Brncic, A. Penava, T. Bosiljkov, D. Jezˇek, and B. Tripalo. 2010. Textural properties of infra red dried apple slices as affected by high power ultrasound pretreatment. Afr. J. Biotechnol. 9(41):6907–6915. doi: https://doi.org/10.5897/AJB10.515.
- Cilla, A., L. Bosch, R. Barber´a, and A. Alegr´ıa. 2018. Effect of processing on the bioaccessibility of bioactive compounds—a review focusing on carotenoids, minerals, ascorbic acid, tocopherols and polyphenols. J Food Compost Anal. 68:3–15. doi: https://doi.org/10.1016/j.jfca.2017.01.009.
- De la Fuente-blanco, S., E. De Sarabia Riera-franco, V.M. Acosta-Aparicio, A. Blanco-Blanco, and J.A. Gallego-Juárez. 2006. Food drying process by power ultrasound. Ultrasonics 44:e523–e527. doi: https://doi.org/10.1016/j.ultras.2006.05.181.
- Deng, Y., and Y. Zhao. 2008. Effect of pulsed vacuum and ultrasound osmopretreatments on glass transition temperature, texture, microstructure and calcium penetration of dried apples (Fuji). LWT – Food Sci. Technol. 41(9):1575–1585. doi: https://doi.org/10.1016/j.lwt.2007.10.018.
- Duan, X., M. Zhang, X. Li, and A.S. Mujumdar. 2008. Ultrasonically enhanced osmotic pretreatment of sea cucumber prior to microwave freeze drying. Dry. Technol. 26(4):420–426. doi: https://doi.org/10.1080/07373930801929201.
- Duh, P.D., Y.Y. Tu, and G.C. Yen. 1999. Antioxidant activity of water extract of Harng Jyur (Chrysanthemum morifolium Ramat). LWT- Food Sci. Technol. 32(5):269–277. doi: https://doi.org/10.1006/fstl.1999.0548.
- Fattouch, S., P. Caboni, V. Coroneo, C.I.G. Tuberoso, A. Angioni, S. Dessi, N. Marzouki, and P. Cabras. 2007. Antimicrobial activity of Tunisian Quince (Cydonia oblonga Miller) pulp and peel polyphenolic extracts. J. Agric. Food Chem. 55(3):963–969. doi: https://doi.org/10.1111/jfpp.14178.
- Fernandes, F.A.N., M.I. Gallao, and S. Rodrigues. 2008. Effect of osmotic dehydration and ultrasound pre-treatment on cell structure: Melon dehydration. LWT – Food Sci. Technol. 41(4):604–610. doi: https://doi.org/10.1016/j.lwt.2007.05.007.
- Gabaldo´n-leyva, C.A., A. Quintero-Ramos, J. Barnard, R.R. Balandrn-Quintana, R. Talams-Abbud, and J. Jime´nez-castro. 2007. Effects of ultrasound on the mass transfer and physical changes in brine bell pepper at different temperatures. J. Food Eng. 81(2):374–379. doi: https://doi.org/10.1016/j.jfoodeng.2006.11.011.
- Igual, M., E. García-Martínez, M.E. Martín-Esparza, and N. Martínez-Navarrete. 2012. Effect of processing on the drying kinetics and functional value of dried apricot. Food Res. Int. 47(2):284–290. doi: https://doi.org/10.1016/j.foodres.2011.07.019.
- Izli, G. 2017. Total phenolics, antioxidant capacity colour and drying characteristics of date fruit dried with different methods. Food Sci. Technol. 37(1):139–147. doi: https://doi.org/10.1590/1678-457x.14516.
- İzli, G. 2018. Farklı kurutma uygulamalarının armut meyvesinin bazı kalite özellikleri üzerine etkileri. Türk Tarim - Gida Bilim Ve Teknoloji Dergisi 6(4):479–485. doi: https://doi.org/10.24925/turjaf.v6i4.479-485.1800.
- Izli, G., N. Izli, O. Taskin, and G. Yildiz. 2018. Convective drying of kumquat slices: Comparison of different drying temperatures on drying kinetics, colour, total phenolic content and antioxidant capacity. Lat. Am. Appl. Res. 48:37–42.
- Jahanbakhshi, A., R. Yeganeh, and M. Momeny. 2020. Influence of ultrasound pre-treatment and temperature on the quality and thermodynamic properties in the drying process of nectarine slices in a hot air dryer. J Food Process Preserv. 44(10):e14818. doi: https://doi.org/10.1111/jfpp.14818.
- Jambrak, A.R., T.J. Mason, L. Paniwnyk, and V. Lelas. 2007. Accelerated drying of button mushrooms, brussels sprouts and cauliflower by applying power ultrasound and its rehydration properties. J. Food Eng. 81(1):88–97. doi: https://doi.org/10.1016/j.jfoodeng.2006.10.009.
- Kanner, J., E. Frankel, R. Granet, B. German, and J.E. Kinsella. 1994. Natural antioxidants in grapes and wines. J. Agic. Food Chem. 42:64–69. doi: https://doi.org/10.1021/jf00037a010.
- Kaveh, M., A. Jahanbakhshi, Y. Abbaspour-Gilandeh, E. Taghinezhad, and M.B.F. Moghimi. 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(7):e12868. doi: https://doi.org/10.1111/jfpe.12868.
- Konopacka, D., and W. Plocharski. 2001. Effects of raw material storage time on the quality of apple chips. Dry. Technol. 19(3–4):559–570. doi: https://doi.org/10.1081/DRT-100103934.
- Larrauri, J.A., P. Rupérez, and F. Saura-Calixto. 1997. Effect of drying temperature on the stability of polyphenols and antioxidant activity of red grape pomace peels. J. Agric. Food Chem. 45(4):1390–1393. doi: https://doi.org/10.1021/jf960282f.
- Mujumdar, A.S. 2014. Handbook of industrial drying. 4th ed. CRC Press, Boca Raton, FL.
- Nahimana, H., M. Zhang, A.S. Mujumdar, and Z. Ding. 2011. Mass transfer modeling and shrinkage consideration during osmotic dehydration of fruits and vegetables. Food Rev. Int. 27(4):331–356. doi: https://doi.org/10.1080/87559129.2010.518298.
- Opalic´, M., Z. Domitran, D. Komes, A. Belscak, D. Horzic, and D. Karlovic. 2009. The effect of ultrasound pre-treatment and air-drying on the quality of dried apples. J. Food Sci. 27:297–300. doi: https://doi.org/10.17221/606-CJFS.
- Piepho, H.P., and J. Möhring. 2011. On estimation of genotypic correlations and their standard errors by multivariate REML using the MIXED procedure of the SAS system. Crop Sci. 51(6):2449–2454. doi: https://doi.org/10.2135/cropsci2011.02.0088.
- Quek, S.Y., N.K. Chok, and P. Swedlund. 2007. The physicochemical properties of spray- dried watermelon powders. Chem. Eng. Process. 46(5):386–392. doi: https://doi.org/10.1016/j.cep.2006.06.020.
- Rawson, A., B.K. Tiwari, M.G. Tuohy, C.P. O’Donnell, and N. Brunton. 2011. Effect of ultrasound and blanching pretreatments on polyacetylene and carotenoid content of hot air and freeze dried carrot discs. Ultrason. Sonochem. 18(5):1172–1179. doi: https://doi.org/10.1016/j.ultsonch.2011.03.009.
- Silva, B.M., P.B. Andrade, P. Valentao, F. Ferreres, R.M. Seabra, and M.A. Ferreira. 2004. Quince (Cydonia oblonga Miller) fruit (pulp, peel, and seed) and Jam: Antioxidant activity. J. Agric. Food Chem. 52(15):4705–4712. doi: https://doi.org/10.1021/jf040057v.
- Soria, A.C., J. Sanz, and M. Villamiel. 2008. Analysis of volatiles in dehydrated carrot samples by solid-phase microextraction followed by GC-MS. J. Sep. Sci. 31(20):3548–3555. doi: https://doi.org/10.1002/jssc.200800282.
- Stojanovic, J., and J.L. Silva. 2007. Influence of osmotic concentration, continuous high frequency ultrasound and dehydration on antioxidants, colour and chemical properties of rabbit eye blueberries. Food Chem. 101(3):898–906. doi: https://doi.org/10.1016/j.foodchem.2006.02.044.
- Sultana, B., F. Anwar, M. Ashraf, and N. Saari. 2012. Effect of drying techniques on the total phenolic contents and antioxidant activity of selected fruits. J. Med. Plants Res. 6:161–167. doi: https://doi.org/10.5897/JMPR11.916.
- Taghinezhad, E., M. Kaveh, A. Jahanbakhshi, and I. Golpour. 2020. Use of artificial intelligence for the estimation of effective moisture diffusivity, specific energy consumption, color and shrinkage in quince drying. J Food Process Eng. 43(4):e13358. doi: https://doi.org/10.1111/jfpe.13358.
- Wang, Y., M. Zhang, A.S. Mujumdar, K.J. Mothibe, and S.M. Roknul Azam. 2012. Effect of blanching on microwave freeze drying of stem lettuce cubes in a circular conduit drying chamber. J. Food Eng. 113(2):177–185. doi: https://doi.org/10.1016/j.jfoodeng.2012.06.007.
- Yildiz, G., and G. Izli. 2019a. Influence of microwave and microwave-convective drying on the drying kinetics and quality characteristics of pomelo. J. Food Process. Preserv. 43(6):e13812. doi: https://doi.org/10.1111/jfpp.13812.
- Yildiz, G., and G. Izli. 2019b. The effect of ultrasound pretreatment on quality attributes of freeze-dried quince slices: Physical properties and bioactive compounds. J. Food Process Eng. 42(5):e13223. doi: https://doi.org/10.1111/jfpe.13223.
- Yildiz, G., G. Izli, and R.M. Aadil. 2020. Comparison of chemical, physical, and ultrasound treatments on the shelf life of fresh-cut quince fruit (Cydonia oblonga Mill.). J. Food Process Preserv. 44(3):e14366. doi: https://doi.org/10.1111/jfpp.14366.
- Yildiz, G., T. Rababah, and H. Feng. 2016. Ultrasound-assisted cutting of Cheddar, Mozzarella and Swiss Cheeses – Effects on quality attributes during storage. Innov. Food Sci. Emerg. Technol. 37:1–9. doi: https://doi.org/10.1016/j.ifset.2016.07.013.
- Zhou, L., Z. Cao, J. Bi, J. Yi, Q. Chen, X. Wu, and M. Zhou. 2016. Degradation kinetics of total phenolic compounds, capsaicinoids and antioxidant activity in red pepper during hot air and infrared drying process. Int. J. Food Sci. Technol. 51:842–853. doi: https://doi.org/10.1111/ijfs.13050.