___

• [1] Pomegranate (2017). Department of Plant Sciences, University of California at Davis, College of Agricultural & Environmental Sciences, Davis, CA.
• [2] Morton, J. F. (1987). Fruits of warm climates. JF Morton.
• [3] Pomegranate (2017). California Rare Fruit Growers. Crfg.org.
• [4] Orzua, M. C., Mussatto, S. I., Contreras-Esquivel, J. C., Rodriguez, R., de la Garza, H., Teixeira, J. A., & Aguilar, C. N. (2009). Exploitation of agro industrial wastes as immobilization carrier for solid-state fermentation. Industrial Crops and Products, 30(1), 24-27.
• [5] Tehranifar, A., Selahvarzi, Y., Kharrazi, M., & Bakhsh, V. J. (2011). High potential of agro-industrial by-products of pomegranate (Punica granatum L.) as the powerful antifungal and antioxidant substances. Industrial Crops and Products, 34(3), 1523-1527.
• [6] Bedigian, D. (2007). Pomegranates. Ancient Roots to Modern Medicine. Medicinal and Aromatic Plants—Industrial Profiles 43.
• [7] Ramos, K. K., Lessio, B. C., Mecê, A. L. B., & Efraim, P. (2017). Mathematical modeling of uvaia byproduct drying and evaluation of quality parameters. Food Science and Biotechnology, 26(3), 643-651.
• [8] Calin-Sanchez, A., Figiel, A., Wojdyło, A., Szarycz, M., & Carbonell-Barrachina, A. A. (2014). Drying of garlic slices using convective pre-drying and vacuum-microwave finishing drying: kinetics, energy consumption, and quality studies. Food and Bioprocess Technology, 7(2), 398-408.
• [9] Feng, H., & Tang, J. (1998). Microwave finish drying of diced apples in a spouted bed. Journal of Food Science, 63(4), 679-683.
• [10] Pan, Z., Khir, R., Godfrey, L. D., Lewis, R., Thompson, J. F., & Salim, A. (2008). Feasibility of simultaneous rough rice drying and disinfestations by infrared adiation heating and rice milling quality. Journal of food engineering, 84(3), 469-479.
• [11] Sakai, N., & Hanzawa, T. (1994). Applications and advances in far-infrared heating in Japan. Trends in Food Science & Technology, 5(11), 357-362.
• [12] Adak, N., Heybeli, N., & Ertekin, C. (2017). Infrared drying of strawberry. Food chemistry, 219, 109-116. [13] Celma, A. R., Cuadros, F., & López-Rodríguez, F. (2009). Characterisation of industrial tomato by-products from infrared drying process. Food and Bioproducts Processing, 87(4), 282-291.
• [14] Doymaz, I., Kipcak, A. S., & Piskin, S. (2015). Characteristics of Thin-layer Infrared Drying of Green Bean. Czech Journal of Food Science, 33(1).
• [15] Nowak, D., & Lewicki, P. P. (2005). Quality of infrared dried apple slices. Drying Technology, 23(4), 831-846.
• [16] Arlington, V. A. Association of official analytical chemists (AOAC): official methods of analysis of official analytical chemists international.
• [17] Kipcak, A. S. (2017). Microwave drying kinetics of mussels (Mytilus edulis). Research on Chemical Intermediates, 43(3), 1429-1445.
• [18] Aghbashlo, M., Kianmehr, M. H., Khani, S., & Ghasemi, M. (2009). Mathematical modelling of thin-layer drying of carrot. International Agrophysics, 23(4), 313-317.
• [19] Jena, S., & Das, H. (2007). Modelling for vacuum drying characteristics of coconut presscake. Journal of Food Engineering, 79(1), 92-99.
• [20] Balbay, A., Şahin, Ö., & Ülker, H. (2013). Modeling of convective drying kinetics of pistachio kernels in a fixed bed drying system. Thermal science, 17(3), 839-846.
• [21] Doymaz, I., Kipcak, A. S., & Piskin, S. (2015). Microwave Drying of Green Bean Slices: Drying Kinetics and Physical Quality. Czech Journal of Food Science, 33(4).