Abano, E.E., Ma, H. & Qu, W. (2011) Modeling pre-treatments effect on drying kinetics of garlic (Allium sativum L.) slices in a convective hot air dryer. African Journal of Food Science, 5(7), 425–435.
Anthon, G.E. & Barrett, D.M. (2003) Modified method for determination of pyruvic acid with dinitrophenylhydrazine in the assessment of onion pungency. Journal of Science Food and Agriculture, 83, 1210-1213.
AOAC. (1980) Official methods of analysis (11th ed.). Association of Official Analytical Chemists. Washington, D.C.
Bacon, J.R., Moates, G.K. Ng, A. Rhodes, M.J.C. Smith A.C. & Waldron. K.W. (1999) Quantitative analysis of flavor precursors and pyruvate levels in different tissues and cultivars of onion (Allium cepa). Food Chemistry, 64, 257-261.
Bayat, F. (2004) Effect of storage duration and conditions on the weight loss and quality of the garlic populations of Hamadan province. Journal of Agricultural Engineering Research, 5 (19), 49-62. (In Farsi)
Bhandari, B.R., Howes, T. (1999) Implication of glass transition for the drying and stability of dried foods. Journal of Food Engineering, 40, 71-79.
Dadali, G., Demirhan, E., and Ozbek, B. (2007) Color change kinetics of spinach undergoing microwave drying. Dying Technology, 25, 1713-1723.
Fellows, P.J. (1990) Food processing technology principles and practice (1st Ed.) England: Ellis Horwood.
Garcia, L.H.; Pilosof, A.M.R. (2000) Kinetics of water sorption in okara and its relationship to the glass transition temperature. Drying Technology, 18 (9), 2105–2116.
Jakubczyk, E., Ostrowska-Ligeza, E. & Gondek, E. (2010) Moisture sorption characteristics and glass transition temperature of apple puree powder. International Journal of Food Science & Technology, 45 (12), 2515-2523.
Jebson, R.S. & 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.
Kim, H.K., Jo, K.S., Kwon, D.Y. & Park, M.H. (1992) Effects of drying temperature and sulfiting on the qualities of dried garlic slices. Journal of the Korean Agricultural Chemical Society, 35(1), 6-9.
Kramkowski, R., Kaminski, E. and Serowik, M. (2001b). Effect of moisture and temperature of garlic on its specific heat.
Electronic Journal of Polish Agricultural Universities. 4(2), Retrieved May 9, 2011, from http:/ /www. ejpau. media. pl/ volume
4/issue2/engineering/art-06.html.
Krokida, M.K., Kiranoudis, C.T., Maroulis, Z.B. & Marinos-Kouris, D. (2000) Drying related properties of apple. Drying Technology. 18(6), 1251–67.
Lopez Ortiz, A., Rodriguez Ramirez, J.& Mendez Lagunas, L. (2013) Effects of drying air temperature on the structural properties of garlic evaluated during drying. International Journal of Food Properties, 16, 1516-1529.
Madamba, P.S., Driscoll, R.H. & Buckle, K.A. (1993). Moisture content determination of garlic by convection oven method. ASEAN Food Journal, 8(2), 81-3.
Moreira, H.T., Villegas, M.I. & 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.
Nicula. R. (2002) Introducing to differential scanning calorimetry. Retrieved September 23, 2014, Rostok University, From http:// wwwswt. informatik.uni- rostock.de / englisch/ projekte/ Physik 2000/ ExperimentII/ ta2web001.pdf.
Nyqvist, H. (1983) Saturated salt solutions for maintaining specified relative humidity. International Journal of Pharmaceutical Technology and Product Manufacture, 4(2), 47-48.
Overney, R. M., Buenviaje, C., Luginbuhl, R. & Dinelli, F. (2000) Glass and structureal transitions measured at polymer surfaces on the nanoscale. Journal of Thermal Analysis and Calorimetry, 59, 205-225.
Pezzutti, A. & Crapiste, G.H. (1997) Sorptional equilibrium and drying characteristics of garlic. Journal of Food Engineering, 31(1), 113-23.
Rahman, M. S., Sablani, S. S., Al-Habsi, N., Al-Maskari, S. & Al-Belushi, R. (2005) State Diagram of Freeze-dried Garlic Powder by Differential Scanning Calorimetry and Cooling Curve Methods. Journal of Food Science, 70(2), 135–141.
Rahman, M. S., & Al-Belushi, R. H. (2006) Dynamic isopiestic method (DIM): measuring moisture sorption isotherm of freeze dried garlic powder and other potential uses of DIM. International Journal of Food Properties, 9, 421–437.
Rodriguez Ramirez, J., Mendez Lagunas, L., Lopez Ortiz, A. & Sandoval Torres, s. (2012) True density and apparent density during the drying process for vegetables and fruits: a review. Journal of Food Science, 77(12), 145-154.
Roos, Y. (1995) Characterization of food polymers using state diagrams. Journal of Food Engineering, 24, 339-360.
Sablani, S.S., Shrestha, A.K. & Bhandari, B.R. (2008) A new method of producing date powder granules: Physicochemical characteristics of powder. Journal of Food Science, 87 (3), 416-421.
Sharma, G.P. & Prasad, S. (2002) Comparison of convective and microwave-convective drying of garlic: kinetics and energy consumption. Journal of Food Science and Technology, 39(6), 603-608.
Shrestha, A.K., Ua-Arak, T., Adhikari, B.P., Howes, T. & Bhandari, B.R. (2007) Glass transition behavior of spray dried orange juice powder measured by differential scanning calorimetry (DSC) and thermal mechanical compression test (TMCT). International Journal of Food Properties, 10, 661-673.
Telis. V.R.N. & Sobral, P.J.A. (2002) Glass transitions for freeze-dried and air-dried tomato. Food Research International, 35, 435–443.
Whitaker, J.R. (1976) Development of flavor, odor and pungency in onion and garlic. Advances in Food Research, 22, 37.
)
