Akintunde, T. (2010). Effect of pretreatment on drying time and quality of chilli pepper. Journal of Food Processing and Preservation, 34, 595-608.
Crank, J. (1975). The Mathematics of Diffusion (2nd ed.). London, UK: Oxford University Press
Cunningham, S.E., Mcminn, W.A.M., Magee, T.R.A. & Richardson, P.S. (2008). Experimental study of rehydration kinetics of potato cylinders. Journal of Food and Bioproducts Processing, 86, 15-24.
Dadali, G., Demirhan, E. & Özbek, B. (2008). Effect of drying conditions on rehydration kinetics of microwave dried spinach. Journal of Food and Bioproducts Processing, 86, 235-241.
Debnath, S., Hemavathy, J., Bhat, K.K. & Rastogi, N.K. (2004). Rehydration characteristics of osmotic pretreated and dried onion. Journal of Food and Bioproducts Processing, 82, 304-310.
Doymaz, I. & Pala, M. (2002). Hot-air drying characteristics of red pepper. Journal of Food Engineering, 55, 331-335.
Doymaz, I. (2010). Effect of citric acid and blanching pre-treatments on drying and rehydration of Amasya red apples. Journal of Food and Bioproducts Processing, 88, 124-132.
Doymaz, I. & Ismail, O. (2011). Drying characteristics of sweet cherry. Journal of Food and Bioproducts Processing, 89, 31-38.
Evranuz, Ö., Teke, I., Damarli, E. & Dityapak, I. (1986). Bazi meyve ve sebzelere uygulanan degisik ön islemlerin kuruma hizina ve su alma özelliklerine etkileri. 107., Gebze: TÜBITAK, MAE.
García-Pascual, P., Sanjuán, N., Melis, R. & Mulet, A. (2006). Morchella esculenta (morel) rehydration process modeling. Journal of Food Engineering, 72(4), 346-353.
Giri, S.K. & Prasad, S. (2007). Drying kinetics and rehydration characteristics of microwave-vacuum and convective hot-air dried mushrooms. Journal of Food Engineering, 78, 512-521.
Isiduro, E., Cotter, D.J., Fernandez, G.C.J. & Southward, G.M. (1995). Color retention in red chile powder as related to delayed harvest. Journal of Food Science, 60(5), 1075-1077.
Jiao, A., Xu, X. & Jin, Z. (2014). Modelling of dehydration–rehydration of instant rice in combined microwave-hot air drying. Food and Bioproducts Processing
, 92(3), 259-265.
Kaymak-Ertekin, F. (2002). Drying and Rehydrating Kinetics of Green and Red Peppers. Journal of Food Science, 67(1), 168-175.
Mazza, G. (1983). Dehydration of carrots. Effect of pre-drying treatments on moisture transport and product quality. Journal of Food Technology, 18, 113-123.
Peleg, M. (1988). An empirical model for the description of moisture sorption curves. Journal of Food Science, 53(4), 1216-1219.
Rastogi, N.K., Nayak, C.A. & Raghavarao, K.S.M.S. (2004). Influence of osmotic pre-treatments on rehydration characteristics of carrots. Journal of Food Engineering, 65, 287-292.
Taiwo, K.A., Angersbach, A. & Knorr, D. (2002). Rehydrationstudies on pretreated and osmotically dehydrated apple slices. Journal of Food Science, 67(2), 842-847.
Tavakolipour, H. (2008). Principles of food engineering. Ayiizh publications. (In Farsi)
Tavakolipour, H. (2010). Principles of drying food materials and agricultural products. Ayiizh publications (In Farsi).
Vega-Gálvez, A., Notte-Cuello, E., Lemus-Mondaca, R., Zura, L. & Miranda, M. (2009). Mathematical modelling of mass transfer during rehydration process of Aloe vera (Aloe barbadensis Miller). Journal of Food and Bioproducts Processing, 87, 254-260.