References

• Ahrne, L. M., Pereira, N. R., Staack, N., & Floberg, P. (2007). Microwave convective drying of plant foods at constant and variable microwave power. Drying Technology, 25, 1149–1153. doi:10.1080/07373930701438436
   Web of Science ®Google Scholar
• Alothman, M., Bhat, R., & Karim, A. A. (2009). Antioxidant capacity and phenolic content of selected tropical fruits from Malaysia, extracted with different solvents. Food Chemistry, 115(3), 785–788. doi:10.1016/j.foodchem.2008.12.005
   Web of Science ®Google Scholar
• Arumuganathan, T., Manikantan, M. R., Rai, R. D., Anandakumar, S., & Khare, V. (2009). Mathematical modeling of drying kinetics of milky mushroom in a fluidized bed dryer. International Agrophysics, 23(1), 1–7.
   Web of Science ®Google Scholar
• Bhattacharya, M., Srivastav, P. P., & Mishra, H. N. (2015). Thin-layer modeling of convective and microwave-convective drying of oyster mushroom (Pleurotus ostreatus). Journal of Food Science and Technology, 52(4), 2013–2022. doi:10.1007/s13197-013-1209-2
   PubMed Web of Science ®Google Scholar
• Celen, S., & Kahveci, K. (2013). Microwave drying behaviour of tomato slices. Czech Journal of Food Science, 31, 132–138.
   Web of Science ®Google Scholar
• Celen, S., Kahveci, K., Akyol, U., & Haksever, A. (2010). Drying behavior of cultured mushrooms. Journal of Food Processing and Preservation, 34(1), 27–42. doi:10.1111/j.1745-4549.2008.00300.x
   Web of Science ®Google Scholar
• Chang, C. H., Lin, H. Y., Chang, C. Y., & Liu, Y. C. (2006). Comparisons on the antioxidant properties of fresh freeze-dried and hot-air-dried tomatoes. Journal of Food Engineering, 77, 478–485. doi:10.1016/j.jfoodeng.2005.06.061
   Web of Science ®Google Scholar
• Cortellino, G., Pani, P., & Torreggiani, D. (2011). Crispy air-dried pineapple rings: Optimization of processing parameters. Procedia Food Science, 1, 1324–1330. doi:10.1016/j.profoo.2011.09.196
   Google Scholar
• Da Silva, D. I. S., Nogueira, G. D. R., Duzzioni, A. G., & Barrozo, M. A. S. (2013). Changes of antioxidant constituents in pineapple (Ananas comosus) residue during drying process. Industrial Crops and Products, 50, 557–562. doi:10.1016/j.indcrop.2013.08.001
   Web of Science ®Google Scholar
• Doymaz, I., & Bilici, B. (2014). Influence of citric acid pretreatment on drying of peach slices. International Journal of Food Engineering, 10(4), 829–837. doi:10.1515/ijfe-2014-0026
   Web of Science ®Google Scholar
• Doymaz, I., & Ismail, O. (2011). Drying characteristics of sweet cherry. Food and Bioproducts Processing, 89(1), 31–38. doi:10.1016/j.fbp.2010.03.006
   Web of Science ®Google Scholar
• Duan, X., Huang, L., Wang, M., Qiao, F., & Fang, C. (2015). Studies on the effects of microwave power and temperature control on the quality of whole lychee (Litchi chinensis S.) fruit during microwave vacuum drying. Journal of Food Processing and Preservation, 39(4), 423–431. doi:10.1111/jfpp.12247
   Web of Science ®Google Scholar
• Dueik, V., Marzullo, C., & Bouchon, P. (2013). Effect of vacuum inclusion on the quality and the sensory attributes of carrot snacks. LWT-Food Science and Technology, 50(1), 361–365. doi:10.1016/j.lwt.2012.05.011
   Web of Science ®Google Scholar
• FAO. (2015). Food and agricultural organization statistica database. http://faostat3.fao.org/download/Q/QC/E
   Google Scholar
• Igual, M., García-Martínez, E., Martín-Esparza, M. E., & Martínez-Navarrete, N. (2012). Effect of processing on the drying kinetics and the functional value of dried apricot. Food Research International, 47, 284–290. doi:10.1016/j.foodres.2011.07.019
   Web of Science ®Google Scholar
• Izli, N., & Isik, E. (2014). Effect of different drying methods on drying characteristics, colour and microstructure properties of mushroom. Journal of Food & Nutrition Research, 53(2), 105–116.
   Web of Science ®Google Scholar
• Kingsly, A. R. P., Balasubramaniam, V. M., & Rastogi, N. K. (2007). Effect of high-pressure processing on texture and drying behavior of pineapple. Journal of Food Process Engineering, 32, 369–381. doi:10.1111/j.1745-4530.2007.00221.x
   Web of Science ®Google Scholar
• Lahsasni, S., Kouhila, M., Mahrouz, M., & Jaouhari, J. T. (2004). Drying kinetics of prickly pear fruit (Opuntia ficus indica). Journal of Food Engineering, 61(2), 173–179. doi:10.1016/S0260-8774(03)00084-0
   Web of Science ®Google Scholar
• Manikantan, M. R., Barnwal, P., & Goyal, R. K. (2014). Drying characteristics of paddy in an integrated dryer. Journal of Food Science and Technology, 51(4), 813–819. doi:10.1007/s13197-013-1250-1
   PubMed Web of Science ®Google Scholar
• Midilli, A., Kucuk, H., & Yapar, Z. (2002). A new model for single layer drying. Drying Technology, 20(7), 1503–1513. doi:10.1081/DRT-120005864
   Web of Science ®Google Scholar
• Motavali, A., Najafi, G. H., Abbasi, S., Minaei, S., & Ghaderi, A. (2013). Microwave–vacuum drying of sour cherry: Comparison of mathematical models and artificial neural networks. Journal of Food Science and Technology, 50(4), 714–722. doi:10.1007/s13197-011-0393-1
   PubMed Web of Science ®Google Scholar
• Motevali, A., Minaei, S., Khoshtaghaza, M. H., & Amirnejat, H. (2011). Comparison of energy consumption and specific energy requirements of different methods for drying mushroom slices. Energy, 36, 6433–6441. doi:10.1016/j.energy.2011.09.024
   Web of Science ®Google Scholar
• Nawirska, A., Figiel, A., Kucharska, A. Z., Sokoł-Łetowska, A., & Biesiada, A. (2009). Drying kinetics and quality parameters of pumpkin slices dehydrated using different methods. Journal of Food Engineering, 94, 14–20. doi:10.1016/j.jfoodeng.2009.02.025
   Web of Science ®Google Scholar
• Omolola, A. O., Jideani, A. I., & Kapila, P. F. (2014). Modeling microwave drying kinetics and moisture diffusivity of mabonde banana variety. International Journal of Agricultural and Biological Engineering, 7(6), 107–113.
   Web of Science ®Google Scholar
• Ozgen, F. (2015). Experimental investigation of drying characteristics of cornelian cherry fruits (Cornus mas L.). Heat and Mass Transfer, 51(3), 343–352. doi:10.1007/s00231-014-1397-y
   Web of Science ®Google Scholar
• Purkayastha, M. D., Nath, A., Deka, B. C., & Mahanta, C. L. (2013). Thin layer drying of tomato slices. Journal of Food Science and Technology, 50(4), 642–653. doi:10.1007/s13197-011-0397-x
   PubMed Web of Science ®Google Scholar
• Qing-Guo, H., Min, Z., Mujumdar, A. S., Wei-Hua, D., & Jin-Cai, S. (2006). Effects of different drying methods on the quality changes of granular edamame. Drying Technology, 24, 1025–1032. doi:10.1080/07373930600776217
   Web of Science ®Google Scholar
• Ramallo, L. A., & Mascheroni, R. H. (2012). Quality evaluation of pineapple fruit during drying process. Food and Bioproducts Processing, 90, 275–283. doi:10.1016/j.fbp.2011.06.001
   Web of Science ®Google Scholar
• Sacilik, K., Elicin, A. K., & Unal, G. (2006). Drying kinetics of Üryani plum in a convective hot-air dryer. Journal of Food Engineering, 76, 362–368. doi:10.1016/j.jfoodeng.2005.05.031
   Web of Science ®Google Scholar
• Sultana, B., Anwar, F., Ashraf, M., & Saari, N. (2012). Effect of drying techniques on the total phenolic contents and antioxidant activity of selected fruits. Journal of Medicinal Plants Research, 6, 161–167. doi:10.5897/JMPR11.916
   Google Scholar
• Sumnu, G., Turabi, E., & Oztop, M. (2005). Drying of carrots in microwave and halogen lamp-microwave combination ovens. LWT-Food Science and Technology, 38, 549–553. doi:10.1016/j.lwt.2004.07.006
   Web of Science ®Google Scholar
• Turkmen, N., Sari, F., & Velioglu, S. (2005). The effect of cooking methods on total phenolics and antioxidant activity of selected green vegetables. Food Chemistry, 93, 713–718. doi:10.1016/j.foodchem.2004.12.038
   Web of Science ®Google Scholar
• Vega-Gálvez, A., Di Scala, K., Rodríguez, K., Lemus-Mondaca, R., Miranda, M., López, J., & Perez-Won, M. (2009). Effect of air-drying temperature on physico-chemical properties, antioxidant capacity, colour and total phenolic content of red pepper (Capsicum annuum, L. var. Hungarian). Food Chemistry, 117(4), 647–653. doi:10.1016/j.foodchem.2009.04.066
   Web of Science ®Google Scholar
• Wojdylo, A., Figiel, A., & Oszmianski, J. (2009). Effect of drying methods with the application of vacuum microwaves on the bioactive compounds, color, and antioxidant activity of strawberry fruits. Journal of Agricultural and Food Chemistry, 57, 1337–1343. doi:10.1021/jf802507j
   PubMed Web of Science ®Google Scholar
• Zhu, A., & Shen, X. (2014). The model and mass transfer characteristics of convection drying of peach slices. International Journal of Heat and Mass Transfer, 72, 345–351. doi:10.1016/j.ijheatmasstransfer.2014.01.001
   Web of Science ®Google Scholar