[1] Treybal, R. E., Mass Transfer Operations, 3rd ed., McGraw-Hill, Singapore, p. 717 (1981).
[2] Mestdagh, F., Wilde, T. D., Fraselle, S., Govaert, Y., Ooghe, W., Degroodt, J. M., Verhe, R., Peteghem, C. V. and Meulenaer, B. D., "Optimization of the blanching process to reduce acrylamide in fried potatoes", LWT-Food Sci. Technol., 41, 1648 (2008).
[3] Alvani, K., Qi, X., Tester, R. F. and Snape, C. E., "Physico-chemical properties of potato starches", Food Chem., 125, 958 (2011).
[4] Grommers, H. E. and Krogt, D. A.V. d., Potato Starch: Production, Modifications and Uses, in: BeMiller, J. and Whistler, R. (Eds.) Starch: Chemistry and Technology, Elsevier Inc., p. 511 (2009).
[5] Liu, Q., Donner, E., Tarn, R., Singh, J. and Chung, H. J., "Advanced Analytical Techniques to Evaluate the Quality of Potato and Potato Starch", Elsevier Inc., 221 (2009).
[6] Singh, J., Kaur, L. and McCarthy, O. J., "Potato Starch and its Modification", Elsevier Inc., 273 (2009).
[7] Vasanthan, T., Bergthaller, W., Driedger, D., Yeung, J. and Sporns, P., "Starch from Alberta potatoes: wet-isolation and some physicochemical properties", Food Res. Int., 32, 355 (1999).
[8] Løkra, S., Helland, M. H., Claussenc, I. C., Strætkverna, K. O. and Egelandsdalb, B., "Chemical characterization and functional properties of a potato protein concentrate prepared by large-scale expanded bed adsorption chromatography", LWT-Food Sci. Technol., 41, 1089 (2008).
[9] Hojnik, M., Skerget, M. and Knez, Z., "Extraction of lutein from Marigold flower petals - Experimental kinetics and modelling", LWT-Food Sci. Technol., 41, 2008 (2008)
[10] Pedreschi, F., Travisany, X., Reyes, C., Troncoso, E. and Pedreschi, R., "Kinetics of extraction of reducing sugar during blanching of potato slices", J. Food Eng., 91, 443 (2009).
[11] Yildirim, A., Öner, M. D. and Bayram, M., "Fitting Fick’s model to analyze water diffusion into chickpeas during soaking with ultrasound treatment", J. Food Eng., 104, 134 (2011).
[12] Shi, J. and Maguer, M. L., "Mass transfer in cellular material at solid–liquid contacting interface", LWT-Food Sci. Technol., 36, 3 (2003).
[13] Chan, C.-H., Yusoff, R. and Ngoh, G. C., "Modeling and kinetics study of conventional and assisted batch solvent extraction", Eng. Research Design, 1169 (2013).
[14] Šimková, D., Lachman, J., Hamouz, K. and Vokál, B., "Effect of cultivar, location and year on total starch, amylose, phosphorus content and starch grain size of high starch potato cultivars for food and industrial processing", Food Chem., 141 (4), 3872 (2013).
[15] Arroqui, C., Rumsey, T. R., Lopez, A. and Virseda, P., "Effect of different soluble solids in the water on the ascorbic acid losses during water blanching of potato tissue", J. Food Eng., 47 (2), 123 (2001).
[16] Crank, J., The Mathematics of Diffusion, second ed., Oxford University Press, London, p. 56 (1975).
[17] AOAC, Official Methods of Analysis, 13th ed., Association of Official Analytical Chemists, Washington, D.C. p. 614 (1980).
[18] Gornall, A. G., Bardawill, C. J. and David, M. M., "Determination of serum proteins by means of the biuret reaction", J. Biol. Chem., 177, 751 (1948).
[19] Bevington, P. R. and Robinson, D. K., Data Reduction and Error Analysis for Physical Sciences, 3ed., McGraw-Hill Higher Education, p. 116 (2003).
[20] Mujumdar, A. S., Handbook of industrial drying, Second ed., Marcel Dekker Inc., USA, p. 82 (1995).
[21] Souraki, B. A., Ghaffari, A. and Bayat, Y., "Mathematical modeling of moisture and solute diffusion in the cylindrical green bean during osmotic dehydration in salt solution", Food Bioprod. Process., 90, 64 (2012).
', './data/ijche/coversheet/cover_en.jpg'))