[1] FAO, 2010. Statistical Database. http:// faostat. fao. org (accessed 15.01.10).
[2] Thomas, M., & Thibault, J. F. 2002. Cell-wall polysaccharides in the Fruits of Japanese Quince (Chaenomeles japonica): Extraction and preliminary characterization . Carbohydrate Polymers, 49(3): 345–355.
[3] Thakur, B. R., Singh, R. K., & Handa, A. K. 1997. Chemistry and uses of pectins (a review). Critical Reviews in Food Science and Nutrition, 37: 47–57.
[4] Maskan, M. 2000. Microwave air and microwave finish drying of banana. Journal of Food Engineering, 44: 71-78.
[5] Yaldiz, O., Ertekin, C., and Uzun, H. I. 2001. Mathematical modeling of thin layer solar drying of sultana grapes. Energy, 26(5): 457-465.
[6] Feng, H. and Tang , J. 1998. Microwave finish drying of diced apples in a spouted bed. Journal of Food Science, 63: 679-683.
[7] Zirjani, L., and Tavakolipor, 2012. Comparative effect of microwave and hot air drying process for Banana slice production. Iranian Journal of Biosystems Engineering, 43(1): 73-83.
[8] Abbasi, S., and Rahimi, S. 2007. Microwave and it application in food industries. Sonboleh. 20(163): 28-29.
[9] Beveridge , T., and Weintraub , S. E. 1995. Effect of blanching pretreatment on color and texture of apple slices at various water activities. Food Research International, pp. 83-86.
[10] Tavakoli Por, H. 2007. Principal of drying of food and agricultural products. Aiizh Ltd Co., Iran.
[11]. Ndiaye, C. Xu, S. Y. and Wang , Z . 2009. Steam blanching effect on polyphenoloxidase, peroxidase and colourof mango (MangiferaindicaL) slices, journal homepage, 92–95.
[12]. Doymaz, I. 2010. Effect of citric acid and blanching pre-treatments on drying and rehydration of Amasya red apples, food and bioproducts processing, 88: 124–132.
[13] Khraisheh, M. A. M., Cooper, T. J. R., & Magee, T. R. A. 1997. Shrinkage characteristics of potatoes dehydrated under combined microwave and convective air conditions. Drying Technology, 15(3/4): 1003–1022.
[14] Gupta, R. G. and Nigrankar, V. 1984. Drying of tomatoes. J. Food Sci. Technol. 21(6): 372- 376.
[15]. Kingsly, A.R.P., Singh, R., Goyal, R.K. and Singh, D.B. 2007. Thin-layer drying behaviour of organically produced tomato. Am. J. Food Technol., 2: 71–78.
[16]. Mate, J.I., Zwietering, M. and van’t Riet, K. 1999. The effect of blanching on the mechanical and rehydration properties of dried potato slices. Eur. Food Res. Technol., 209: 343–347.
[17] Tembo, L., Chiteka, Z.A., Kadzere, I., Akinnifesi, F.K. and Tagwira, F. 2008. Blanching and drying period affect moisture loss and vitamin C content in Ziziphus mauritiana (Lamk.). Afr. J. Biotechnol., 7: 3100–3106.
[18] Demiral, D. and turhan, M. 2003. Air drying behavior of dwarf cavendish and gross michel banana slices. Journal of food engineering. 59: 1-11.
[19] Singh, B., and Mehta, S. 2008. Effect of Osmotic Pretreatment on Equilibrium Moisture Content of Dehydrated Carrot Cubes. International Journal of Food Science & Technology. 43(3): 532-537.
[20] AOAC, 1990. Official methods of analysis of the association of official analytical chemists. 15th ed., Vol . 2. USA: AOAC, Inc. Method 920.152. p. 917.
[21] Noshad, M., Mohebbi, M., Shahidi, F., and Mortazavi, S. A. 2011. Multi-objective optimization of osmotic–ultrasonic pretreatments and hot-air drying of quince using response surface methodology. Food Bioprocess Technology, Doi: 10.1007/ s11947-011-0577-8.
[22] Rahmanpor, S., and Hasheminejhad, A. 2014. Pretreatment effect on the quality of quince slice. The 2nd national conference on optimizating the production chain, distribution and consumption of food industries. Sari agricultural sciences and Natural Resource University, 29-30 Jan. 2014.
[23] Diamante, L., Durand, M., savage, G., Vanhaneb, L. 2010. Effect of temperature on the drying characteristics color and ascorbic acid content of green and gold kiwifruit. International food research journal, 17: 441-451.
[24] Hosseini, Z. 2007. Common method in decomposion of food materials, 6th edit. Shiraz university printing center.
[25] Parvaneh, V. 1992. Quality control and chemical experiments of food. Printed in University of Tehran, Iran.
[26] Rahman, M.S. 2007. Handbook of food preservation 2nd ed. CRC press. P. 408, 409, 420.
[27] Lin, T. M., Durance, T. D., and Scaman, C. H. 1998. Characterization of vacuum microwave, air and freeze dried carrot slices. Food Research International. 4: 111-117.
[28] Fatemi, H. 2012. Principle of food keeping technology. 2nd edit, Enteshar Co. Ltd., Iran.
[29] Cheraghi S., Hamdami N. 2014. Influence of Agitation Speed and Water Temperature on Dried Squash (Cucurbita pepo) properties during its rehydration process. Iranian Journal of Biosystems Engineering, 45(2).
[30] Fathi, M., Mohebi, M., and Razavi, S. 2009. The mass transfer kinetic modeling in the kiwi osmosis drying process by Artificial Neural Network. Journal of food processing and preservation, 1(1): 1-12.
