PERTANIKA JOURNAL OF SCIENCE AND TECHNOLOGY

J

• Abd Rahman, N. F. (2020). Physicochemical and antioxidant properties of pamelo residues using different drying methods and kinetic models of naringin degradation [Doctoral’s thesis, Maejo University]. Maejo University Publications. http://ir.mju.ac.th/dspace/bitstream/123456789/454/1/6003507002.pdf

• Abdul Halim, A. A. (2021). Physical characteristics and effects of blanching treatment on the color and textural properties of dabai fruit (Canarium odontophyllum miq.) variety “ngemah” [Unpublished Bachelor‘s dissertation]. Universiti Putra Malaysia.

• Abdul Halim, A. A., Shamsudin, R., Ariffin, S. H., Zainol @ Abdullah, W. N. Z., & Azmi, N. S. (2022). Kinetic models on quality changes during heat blanching of some fruit and vegetables. Advances in Agricultural and Food Research Journal, 3(1), a0000265. https://doi.org/10.36877/aafrj.a0000265

• Agarry, S. E., Ajani, A. O., & Aremu, M. O. (2013). Thin layer drying kinetics of pineapple: Effect of blanching temperature – Time combination. Nigerian Journal of Basic and Applied Sciences, 21(1), 1-10. https://doi.org/10.4314/njbas.v21i1.1

• Ahmed, J. (2011). Drying of vegetables: Principles and dryer design. In N. K. Sinha (Ed.), Handbook of vegetables and vegetable processing (pp. 279–298). Blackwell Publishing Ltd. https://doi.org/10.1002/9780470958346.ch13

• Akter, M. S., Ahmed, M., & Eun, J.-B. (2010). Effect of blanching and drying temperatures on the physicochemical characteristics, dietary fiber composition and antioxidant-related parameters of dried persimmons peel powder. International Journal of Food Sciences and Nutrition, 61(7), 702–712. https://doi.org/10.3109/09637481003757852

• Alam, M. S., Gupta, K., Khaira, H., & Javed, M. (2013). Quality of dried carrot pomace powder as affected by pretreatments and methods of drying. Agricultural Engineering International: CIGR Journal, 15(4), 236–243.

• Ansari, S., Maftoonazad, N., Hossein, S. E., Farahnaky, A., & Asadi, G. H. (2015). Kinetic of color and texture changes in rehydrated figs. Tarım Bilimleri Dergisi, 21(1), 108–122. https://doi.org/10.15832/tbd.47774

• Ceballos, A. M., Giraldo, G. I., & Orrego, C. E. (2012). Effect of freezing rate on quality parameters of freeze dried soursop fruit pulp. Journal of Food Engineering, 111(2), 360–365. https://doi.org/10.1016/j.jfoodeng.2012.02.010

• Chutintrasri, B., & Noomhorm, A. (2007). Color degradation kinetics of pineapple puree during thermal processing. LWT - Food Science and Technology, 40(2), 300–306. https://doi.org/10.1016/j.lwt.2005.11.003

• Dandamrongrak, R., Mason, R., & Young, G. (2003). The effect of pretreatments on the drying rate and quality of dried bananas. International Journal of Food Science and Technology, 38(8), 877–882. https://doi.org/10.1046/j.0950-5423.2003.00753.x

• Demirhan, E., & Özbek, B. (2015). Color change kinetics of tea leaves during microwave drying. International Journal of Food Engineering, 11(2), 255–263. https://doi.org/10.1515/ijfe-2014-0276

• Deylami, M. Z., Rahman, R. A., Tan, C. P., Bakar, J., & Olusegun, L. (2016). Effect of blanching on enzyme activity, color changes, anthocyanin stability and extractability of mangosteen pericarp: A kinetic study. Journal of Food Engineering, 178, 12–19. https://doi.org/10.1016/j.jfoodeng.2016.01.001

• Ding, P., & Syazwani, S. (2016). Physicochemical quality, antioxidant compounds and activity of MD-2 pineapple fruit at five ripening stages. International Food Research Journal, 23(2), 549-555.

• Fan, L., Zhang, M., & Mujumdar, A. S. (2006). Effect of various pretreatments on the quality of vacuum-fried carrot chips. Drying Technology, 24(11), 1481–1486. https://doi.org/10.1080/07373930600952826

• Garba, U., Kaur, S., Gurumayum, S., & Rasane, P. (2015). Effect of hot water blanching time and drying temperature on the thin layer drying kinetics and anthocyanin degradation of black carrot (Daucus carota L.) shreds. Food Technology and Biotechnology, 53(3), 324-330. https://doi.org/10.17113/ftb.53.03.15.3830

• Gonçalves, E. M., Pinheiro, J., Abreu, M., Brandão, T. R. S., & Silva, C. L. M. (2010). Carrot (Daucus carota L.) peroxidase inactivation, phenolic content and physical changes kinetics due to blanching. Journal of Food Engineering, 97(4), 574–581. https://doi.org/10.1016/j.jfoodeng.2009.12.005

• Hidayat, T., & Setyadjit. (2019). Effect of pre-treatment on the physicochemical characteristics of potato powder dried by drum dryer. In IOP Conference Series: Earth and Environmental Science (Vol. 309, No. 1, p. 012056). IOP Publishing. https://doi.org/10.1088/1755-1315/309/1/012056

• Izli, N., Izli, G., & Taskin, O. (2018). Impact of different drying methods on the drying kinetics, color, total phenolic content and antioxidant capacity of pineapple. CyTA - Journal of Food, 16(1), 213–221. https://doi.org/10.1080/19476337.2017.1381174

• Karam, M. C., Petit, J., Zimmer, D., Djantou, E. B., & Scher, J. (2016). Effects of drying and grinding in production of fruit and vegetable powders: A review. Journal of Food Engineering, 188, 32–49. https://doi.org/10.1016/j.jfoodeng.2016.05.001

• Kingsly, R. P., Goyal, R. K., Manikantan, M. R., & Ilyas, S. M. (2007). Effects of pretreatments and drying air temperature on drying behaviour of peach slice. International Journal of Food Science and Technology, 42(1), 65–69. https://doi.org/10.1111/j.1365-2621.2006.01210.x

• Krokida, M. K., & Maroulis, Z. B. (1999). Effect of microwave drying on some quality properties of dehydrated products. Drying Technology, 17(3), 449–466. https://doi.org/10.1080/07373939908917545

• Lahsasni, S., Kouhila, M., Mahrouz, M., Mohamed, L. A., & Agorram, B. (2004). Characteristic drying curve and mathematical modeling of thin-layer solar drying of prickly pear cladode (Opuntia ficus-indica). Journal of Food Process Engineering, 27(2), 103–117. https://doi.org/10.1111/j.1745-4530.2004.tb00625.x

• Manjunatha, S. S., Mathews, A. T., & Patki, P. E. (2019). Modelling the kinetics of mass transfer and change in colour during deep fat frying of green peas (Pisum sativum L.) at different frying temperatures. Heat Mass Transfer, 55, 3087–3102. https://doi.org/10.1007/s00231-019-02637-7

• Maskan, M. (2001). Kinetics of colour change of kiwifruits during hot air and microwave drying. Journal of Food Engineering, 48(2), 169–175. https://doi.org/10.1016/s0260-8774(00)00154-0

• Mohammadi, A., Rafiee, S., Emam-Djomeh, Z., & Keyhani, A. (2008). Kinetic models for colour changes in kiwifruit slices during hot air drying. World Journal of Agricultural Sciences, 4(3), 376–383.

• Onwude, D. I., Hashim, N., Janius, R., Nawi, N. M., & Abdan, K. (2016). Color change kinetics and total carotenoid content of pumpkin as affected by drying temperature. Italian Food Science, 29(1), 1-18.

• Orsat, V., Changrue, V., & Vijaya Raghavan, G. S. (2006). Microwave drying of fruits and vegetables. Stewart Postharvest Review, 2(6), 1–7. https://doi.org/10.2212/spr.2006.6.4

• Radojčin, M., Pavkov, I., Bursać Kovačević, D., Putnik, P., Wiktor, A., Stamenković, Z., Kešelj, K., & Gere, A. (2021). Effect of selected drying methods and emerging drying intensification technologies on the quality of dried fruit: A review. Processes, 9(1), 132. https://doi.org/10.3390/pr9010132

• Ramallo, L. A., & Mascheroni, R. H. (2012). Quality evaluation of pineapple fruit during drying process. Food and Bioproducts Processing, 90(2), 275–283. https://doi.org/10.1016/j.fbp.2011.06.001

• Romli, R., Murad, M., Wan Nur Hafzan, W. M., & Haris, H. (2019). Physicochemical properties and sensory acceptability of pineapples of different varities and stages of maturity. Food Research, 3(5), 491-500. https://doi.org/10.26656/fr.2017.3(5).060

• Shahbazi, F., & Rahmati, S. (2012). Mass modeling of fig (Ficus carica L.) fruit with some physical characteristics. Food Science and Nutrition, 1(2), 125–129. https://doi.org/10.1002/fsn3.20

• Shahidi, F. (2020). Does COVID-19 affect food safety and security? Journal of Food Bioactives, 9, 1-3. https://doi.org/10.31665/jfb.2020.9212

• Shamsudin, R., Ariffin, S. H., Zainol @ Abdullah, W. N. Z., Azmi, N. S., & Abdul Halim, A. A. (2022). Quality evaluation of color and texture of the dabai fruit (Canarium odontophyllum Miq.) at different temperatures and times of blanching. Pertanika Journal of Science and Technology, 30(4), 2427-2438. https://doi.org/10.47836/pjst.30.4.07

• Verlinden, B. E., yuksel, D., Baheri, M., Baerdemaeker, J. D., & Dijk, C. V. (2000). Low temperature blanching effect on the changes in mechanical properties during subsequent cooking of three potato cultivars. International Journal of Food Science and Technology, 35(3), 331-340. https://doi.org/10.1046/j.1365-2621.2000.00391.x

• Xiao, H.-W., Pan, Z., Deng, L.-Z., El-Mashad, H. M., Yang, X.-H., Mujumdar, A. S., Gao, Z.-J., & Zhang, Q. (2017). Recent developments and trends in thermal blanching – A comprehensive review. Information Processing in Agriculture, 4(2), 101–127. https://doi.org/10.1016/j.inpa.2017.02.001