اثر شرایط گوناگون خشک کردن بر ویژگی‌های کیفی ورقه‌های سیر خشک1

1-     Ajibola, O. O. 1989. Thin layer drying of melon seed. J. Food Eng. 9(4): 305- 320.

2-     Alcasabas, M. D. D. 1990. Studies on the quality of garlic powder. MAppSc thesis. Department of Food Science and Technology. University of New South Wales. Sydney. Australia. 2052.

3-     Ambrose, D. C. P. and Sreenarayanan, V. V. 1998. Studies on the dehydration of garlic. J. Food Sci. and Tech. 35(3): 242-4.

4-    

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Anon. 1996. Herbs and spices ready for food use, specification for dehydration garlic. British Standard. Part 2. BS 7087.

5-     Anon. 2003. F. A. O. HTTP:// www.fao.org. Faostat database results. htm.

6-     Anon. 2004. Program and design management. Statistics and program office of Jihad-e-Agriculture. Hamadan. Iran. (In Farsi)

7-     Faraji, R. 1992. Principles of food preservation. Shiraz university. Iran. (In Farsi)

8-     Fellows, P. J. 1990.Food processing technology. Ellis Horwood. England.

9-     Jebson, R. S. and youzhang, R. J. 1994. Studies on the drying behaviour of garlic and a novel technology to produce high quality garlic at a low cost. Food and Bioproducts processing. 72(2): 73-8.

10- Ketter, C. A. T. and Randle, W. M. 1998. Pungency assessment in onions. Karcher,
S. J. (Ed.). Proceeding of the 19^th Workshop/Conference of the Association for Biology Laboratory Education (ABLE). 177-196.

11- Kim, H. K., Jo, K. S., Kwon, D. Y. and Park, M. H. 1992. Effects of drying temperature and sulfiting on the qualities of dried garlic slices. J. of the Korean Agric. Chem. Soc. 35(1): 6-9. 

12- Madamba, P. S., Driscoll, R. H. and Buckle, K. A. 1993. Moisture content determination of garlic by convection oven method. ASEAN Food J. 8(2):81-3.

13- Madamba, P. S., Driscoll, R. H. and Buckle, K. A. 1996. The thin-layer drying characteritics of garlic slices. J. Food Eng. 29: 75-79.

14- Moreira, H. T., Villegas, M. I. and Cabrera, R. L. 1986. Effect of drying temperature on the quality of dehydrated garlic, evaluation of odour and pungency. Technologia Quimica. 7(4): 35-42.

15- Moreira, H. T., Villegas, M. I. and Cabrera, R. L. 1987. Browning and cooked flavour of garlic during dehydration. Technologia Quimica. 8 (1): 31-36.

16- Pezzutti, A. and Crapiste, G. H. 1997. Sorptional equilibrium and drying characteristics of garlic. J. Food Eng. 31(1): 113-23.

17- Sahari, M. A. 2002. Chemistry of browning reaction in food. Andishmand press. Tehran. Iran. (In Farsi)

18- Sharma, G. P. and Prasad, S. 2002. Comparison of convective and microwave- convective drying of garlic: kinetics and energy consumption. J. Food Sci. Tech.  39(6): 603-608.

19- Sharma, G. P., Prasad, S. and Datta, A. K. 2003. Drying kinetics of garlic convective drying conditions. J. Food Sci. Tech. 40(1): 45-51.