مطالعه هم دماهای رطوبتی پالپ انگور (واریته سیاه سردشت)

Ahmadi, K. 2013. Agricultural statistics, Ministry of Agriculture, Department of planning and economic center of information and communication technology. (In Persian)

 Ahmadi, K., Golizadeh, H.A., Ebadzadeh, H.R., Hoseinpur, R., Hatami, F., Abdshah, H., Rezai, M.M., Kazemifard, R., and Estabrag, M.F. 2014. Agricultural statistics, Ministry of Agriculture, Department of planning and economic center of information and communication technology. (In Persian)

 Alakali, J., Irtwange, S.V., and Satimehin, A. 2009. Moisture adsorption characteristics of ginger slices. Food Science and Technology (Campinas), 29(1): 155-164.       

 Alhamdan, A.M., and Hassan, B.H. 1999. Water sorption isotherms of date pastes as influenced by date cultivar and storage temperature. Journal of Food Engineering, 39(3), 301-306.           

 Ayranci, E., Ayranci, G., and Dogantan, Z. 1990. Moisture sorption isotherms of dried apricot, fig and raisin at 20 C and 36 C. Journal of food science, 55(6): 1591-1593.

 Basu, S., Shivhare, U., and Mujumdar, A. 2006. Models for sorption isotherms for foods: A review. Drying technology, 24(8): 917-930.

 Chui, M.H., and Greenwood, C.E. 2008. Antioxidant vitamins reduce acute meal-induced memory deficits in adults with type 2 diabetes. Nutrition Research, 28(7): 423-429. 

 Ciro, H., Osorio, J. A., and Cortes, E.A. 2008. Determination of the isosteric heat to plantain pulp (musa paradisiaca) by sorption isotherms. Dyna, 75(156): 127-134.

Cowley, G., 1995. Melatonin. Newsweek, August, 7: 46-48

 Dandamrongrak, R., Young, G., and Mason, R. 2002. Evaluation of various pre-treatments for the dehydration of banana and selection of suitable drying models. Journal of Food Engineering, 55(2): 139-146.

1Dolati, H., and Abdollahi, B. 2012. Sardasht mass screening and health clones black grape varieties to improve yield and fruit quality, research projects. (In Persian)

Esmaiili, M., Rezazadeh, G., Sotudeh-Gharebagh, R., and Tahmasebi, A. 2007. Modeling of the seedless grape drying process using the generalized differential quadrature method. Chemical Engineering and Technology, 30(2): 168-175.

Garcia-Parrilla, M.C., Cantos, E., and Troncoso, A.M. 2009. Analysis of melatonin in foods. Journal of Food Composition and Analysis, 22(3): 177-183.

Golami Porshokuhi, M., Rashidi, M., and Beheshti, B. 2008. Estimation of Moisture Desorption Isotherms for Thompson Seedless Raisins and Determining the Best Appropriate Model. Journal of Agricultural Tehran University. 10(2): 115-126. (In Persian)

Goula, A.M., Karapantsios, T.D., Achilias, D.S., and Adamopoulos, K.G. 2008. Water sorption isotherms and glass transition temperature of spray dried tomato pulp. Journal of Food Engineering, 85(1): 73-83.

Hall, C.W., and Davis, D.C. 1979. Processing equipment for agricultural products, AVI Publishing Co., Inc.

Haque, A., Shimizu, N., Kimura, T., and Bala, B. 2007. Net isosteric heats of adsorption and desorption for different forms of hybrid rice. International Journal of Food Properties, 10(1), 25-37.

Kaya, S., and Kahyaoglu, T. 2005. Thermodynamic properties and sorption equilibrium of pestil (grape leather). Journal of Food Engineering, 71(2): 200-207.

Kaymak-Ertekin, F., and Gedik, A. 2004. Sorption isotherms and isosteric heat of sorption for grapes, apricots, apples and potatoes. LWT-Food Science and Technology, 429-438.         

Kaymak-Ertekin, F., and Sultanoğlu, M. 2001. Moisture sorption isotherm characteristics of peppers. Journal of Food Engineering, 47(3): 225-231.

Kumar, A.J., Singh, R., Patil, G., and Patel, A. 2005. Effect of temperature on moisture desorption isotherms of kheer. LWT-Food Science and Technology, 38(3): 303-310.        

Labuza, T., Kaanane, A., and Chen. J. 1985. Effect of temperature on the moisture sorption isotherms and water activity shift of two dehydrated foods. Journal of food science, 50(2), 385-392.

Majd, K.M., Karparvarfard, S.H., Farahnaky, A., and Jafarpour, K. 2013. Thermodynamic of water sorption of grape seed: temperature effect of sorption isotherms and thermodynamic characteristics. Food Biophysics, 8(1): 1-11. 

ohtarami, F., and Esmaiili, M. 2014. Effect of grape pretreatment on moisture isotherms. Journal of Food. 24 (1): 1-10. (In Persian)

Mrad, N.D., Bonazzi, C., Boudhrioua, N., Kechaou, N., and Courtois, F. 2012. Influence of sugar composition on water sorption isotherms and on glass transition in apricots. Journal of Food Engineering, 111(2): 403-411.

Muzaffar, K., and Kumar, P. 2016. Moisture sorption isotherms and storage study of spray dried tamarind pulp powder. Powder Technology, 291: 322-327.         

Rodríguez-Bernal, J., Flores-Andrade, E., Lizarazo-Morales, C., Bonilla, E., Pascual-Pineda, L.A., Gutierrez-Lopez, G., and Quintanilla-Carvajal, M.X. 2015. Moisture adsorption isotherms of the borojó fruit (Borojoa patinoi. Cuatrecasas) and gum arabic powders. Food and Bioproducts Processing, 94, 187-198.

Samapundo, S., Devlieghere, F., Demeulenaer, B., Atukwase, A., Lamboni, Y., and Debevere, J.M. 2007. Sorption isotherms and isosteric heats of sorption of whole yellow dent corn. Journal of Food Engineering, 79(1), 168-175.

San Martin, M.B., Mate, J.I., Fernandez, T., and Virseda, P. 2001. Modelling adsorption equilibrium moisture characteristics of rough rice. Drying technology, 19(3-4): 681-690

Saravacos, G., Tsiourvas, D., and Tsami, E. 1986. Effect of temperature on the water adsorption isotherms of sultana raisins. Journal of food science, 51(2): 381-383.   

Sormoli, M E., and Langrish, T.A. 2015.  Moisture sorption isotherms and net isosteric heat of sorption for spray-dried pure orange juice powder. LWT-Food Science and Technology, 62(1), 875-882.

Telis, V., Gabas, A., Menegalli, F., and Telis-Romero, J. 2000. Water sorption thermodynamic properties applied to persimmon skin and pulp. Thermochimica Acta, 343(1): 49-56.

Tsami, E., Marinos-Kouris, D., and Maroulis, Z. 1990. Water sorption isotherms of raisins, currants, figs, prunes and apricots. Journal of food science, 55(6): 1594-1597.        

Wang, N., and Brennan, J. 1991. Moisture sorption isotherm characteristics of potatoes at four temperatures. Journal of Food Engineering, 14(4): 269-287.

Weisser, H., Weber, J., and Loncin, M. 1982. Water vapour sorption isotherms of sugar substitutes in the temperature range 25 to 80° C. Inter Zeits Lebens Technol, 33, 89.

Wolf, W., Spiess, W., and Jung, G. 1985. Standardization of isotherm measurements (cost-project 90 and 90 bis). Properties of water in foods, Springer, 661-679.    

Yan, Z., Sousa-Gallagher, M.J., and Oliveria, F.A.R. 2008. Sorption isotherms and moisture sorption hysteresis of intermediate moisture content banana. Journal of Food Engineering, 86(3): 342-348.