صالحی ف، 1398. مدلسازی افت وزن زردآلو طی خشککردن با خشککن فروسرخ به روش بهینهسازی الگوریتم ژنتیک- شبکه عصبی مصنوعی، نشریه پژوهشهای صنایع غذایی، 29(1)، 69-55.
Ahromrit A, Nema PK, 2010. Heat and mass transfer in deep-frying of pumpkin, sweet potato and taro. Journal of food science and technology 47(6): 632-637.
Akpinar EK, Bicer Y, 2005. Modelling of the drying of eggplants in thin‐layers. International Journal of Food Science & Technology 40(3): 273-281.
Baik OD, Mittal GS, 2005. Heat and moisture transfer and shrinkage simulation of deep-fat tofu frying. Food Research International 38(2):, 183-191.
Bingol G, Zhang A, Pan Z, McHugh TH, 2012. Producing lower-calorie deep fat fried French fries using infrared dry-blanching as pretreatment. Food Chemistry 132(2): 686-692.
Choe E, Min D, 2007. Chemistry of deep‐fat frying oils. Journal of Food Science 72(5).
Doymaz I, 2011. Drying of eggplant slices in thin layers at different air temperatures. Journal of Food Processing and Preservation 35(2): 280-289.
Durán M, Pedreschi, F, Moyano P, Troncoso E, 2007. Oil partition in pre-treated potato slices during frying and cooling. Journal of Food Engineering 81(1): 257-265.
Ertekin C, Yaldiz O, 2004. Drying of eggplant and selection of a suitable thin layer drying model. Journal of Food Engineering 63(3), 349-359.
Farkas B, Hubbard L, 2000. Analysis of convective heat transfer during immersion frying. Drying Technology 18(6): 1269-1285.
Farkas B, Singh R, Rumsey T, 1996. Modeling heat and mass transfer in immersion frying. II, model solution and verification. Journal of Food Engineering 29(2): 227-248.
Gökmen V, Palazoğlu, TK, 2008. Acrylamide formation in foods during thermal processing with a focus on frying. Food and bioprocess technology 1(1): 35-42.
Khalilian S, Ziaiifar A, Asghari A, Kashaninejad M, Mohebbi M, 2017. Effect of cooking pretreatment on frying process of eggplant and evaluation of kinetic of oil absorption and moisture changes of eggplant during deep fat frying and cooling period. Journal of Food Science and Technology 14: 147-154.
Krokida M, Oreopoulou V, Maroulis Z, Marinos-Kouris D, 2001. Colour changes during deep fat frying. Journal of Food Engineering 48(3): 219-225.
Mestdagh F, De Wilde T, Castelein P, Németh O, Van Peteghem C, De Meulenaer B, 2008. Impact of the reducing sugars on the relationship between acrylamide and Maillard browning in French fries. European Food Research and Technology 227(1): 69-76.
Michalak J, Gujska E, Klepacka J, 2011. The effect of domestic preparation of some potato products on acrylamide content. Plant Foods for Human Nutrition 66(4): 307-312.
Moyano PC, Rı́oseco VK, González PA, 2002. Kinetics of crust color changes during deep-fat frying of impregnated French fries. Journal of Food Engineering 54(3), 249-255.
Pedreschi F, Moyano P, Kaack K, Granby K, 2005. Color changes and acrylamide formation in fried potato slices. Food Research International 38(1): 1-9.
Rodriguez-Saona LE, Wrolstad RE, 1997. Influence of potato composition on chip color quality. American Journal of Potato Research 74(2): 87-106.
Romani S, Bacchiocca M, Rocculi P, Dalla Rosa M, 2009. Influence of frying conditions on acrylamide content and other quality characteristics of French fries. Journal of Food Composition and Analysis 22(6): 582-588.
Sabbaghi H, Ziaiifar A, Sadeghi MA, Kashaninejad M, Mirzaei H, 2017. Kinetic modeling of color changes in french fries during frying process. Journal of Food Technology and Nutrition 14(1): 65-76.
Sahin S, Sastry S, Bayindirli L, 1999. Heat transfer during frying of potato slices. LWT-Food Science and Technology 32(1): 19-24.
Salehi F, 2017. Rheological and physical properties and quality of the new formulation of apple cake with wild sage seed gum (Salvia macrosiphon). Journal of Food Measurement and Characterization 11(4): 2006-2012.
Salehi F, 2018, Color changes kinetics during deep fat frying of carrot slice. Heat and Mass Transfer 54(11): 3421-3426.
Salehi F, 2019. Color changes kinetics during deep fat frying of kohlrabi (Brassica oleracea var. gongylodes) slice International Journal of Food Properties. 22(1): 511-519.