· Dadkhah, A. Khalfi, H. Rajaee. R. (2009). Effects of gamma raddiation on microbial load and effective compound caraway. Journal of Science and Technology. 49(3): pp.55-63. [in Persian]
· Emam, E. (2010). Agriculture Grain. Shiraz University Press. Third edition. [in Persian]
· Haoyu, J., Hongwei, X., Xiaoming, F. and Yanhong, L. (2015). Design and experiment of vacuum-steam pulsed blancher for fruits and vegetables. Transactions of the Chinese Society of Agricultural Engineering, Issue 31.pp 230-238.
· Hassan, A., Skjerve, E., Bergh, C. and Nesbakken, T. (2015). Microbial effect of steam vacuum pasteurisation implemented after slaughtering and dressing of sheep and lamb. Meat Science, 99: 32–37.
· He, S.Y., Zhang, G.C., Yu, Y.Q. and Li, R.G. (2013). Effects of vacuum cooling on the enzymatic antioxidant system of cherry and inhib ition of surface-borne pathogens. International Journal of Refrigeration
, 36: 2387–2394.
· Institute of Standards and Industrial Research of Iran. (1992). Grain moisture content. Number specifications. ISIRI No. 2705. [in Persian]
· Institute of Standards and Industrial Research of Iran. (1992). Measuring the amount of mold and yeast in grams. Number specifications. ISIRI No. 10899. [in Persian]
· Institute of Standards and Industrial Research of Iran, Measuring ash in corn. Number specifications. ISIRI no 332 ISIRI; 1996. [in Persian]
· Institute of Standards and Industrial Research of Iran (2000). Total count of microorganisms. Number specifications. ISIRI No. 5272. [in Persian]
· Institute of Standards and Industrial Research of Iran. (2003). Sensory evaluation. Number specifications. ISIRI No. 6933. [in Persian]
· Karami Asbo, R. Aboalfathi. M. (2015). Reducing Aflatxin hn corn. Iranian Plant Protection Research Institute. [in Persian]
· Kochevar, S.L., Sofos, J.N., Bolin, R.R., Reagan decontaminate, J.O., & Smith, G.C. (1997). Steam vacuuming as a pre-evisceration intervention to beef carcasses. Journal of Food Protection, Issue 63, pp.136-143.
· Kozempel, M., Radewonak, R., Scullen, J.O. and Goldbory, N. (2002). Application of the vacuum-steam-vacuum surface intevetion processto reduce bacteria on the surface of fruites and vagetables. Innovative food Science & Emerging Technologies, Issue 3, pp. 63-72.
· Machado, A. and Carvaliho, F. (2013). Microbiological and physical and chemical pernis pigs treated evaluation with organic acid and or steam in control surface for contamination Salmonella Typhimurium. Journal Food Microbiology, Issue 14, pp. 345-351.
· Paolesse. R, A. Alimelli., E. Martinelli and Di Natale. C. (2006). Detection of fungal contamination of cereal grain samples by an electronic nose. Science direct, Issue 119, pp.425–430.
· Pinedo, A. A. and Murr, F.E.X. (2006). Kinetics of vacuum drying of pumpkin (Cucurbita maxima): Modeling with shrinkage. Journal of Food Engineering, pp. 562-567.
· Rezaei, Z. Javanmard, M. Zenouzi, A. (2015). Reduce the microbial load of spice vacuum-steam-vacuum method pepper red and thyme. Master's thesis, Islamic Azad University of Pharmaceutical Sciences. [in Persian]
· Shahedi, M. (2012). Use a vacuum in food processing. Iranian student’s news Agency. Khorasan region. [in Persian]
· Sommers, C.H. and Geveke, s. (2009). Inactivation of Listeria innocua on Frankfurters by Ultraviolet Light and Flash Pasteurization. Journal of Food Science, Issue4, pp 138-141.