Articles
EVALUATION OF QUALITY CHARACTERISTICS AND MICROBIAL CONTAMINATION OF SAFFRON SAMPLES DRIED BY MICROWAVE
Article number
650_43
Pages
345 – 353
Language
English
Abstract
In this study, microwave technology in saffron drying has been investigated.
To carry out this research, fresh saffron samples were treated with microwave in six different powers.
Also one sample was dried by traditional method as a reference.
Comparison between microwave assisted drying with traditional methods was studied by measurement of color, aroma and flavor intensity, and also total microbial count, yeast and mold contamination according to standard methods.
The results showed that microwave dried samples were significantly better than the samples dried in traditional methods.
So there was significant difference between the reference sample and the others whom treated by microwave (p<0.01). So it has been resulted that by using microwave energy, drying efficiency could be improved and microbial contamination of saffron samples would be decreased.
To carry out this research, fresh saffron samples were treated with microwave in six different powers.
Also one sample was dried by traditional method as a reference.
Comparison between microwave assisted drying with traditional methods was studied by measurement of color, aroma and flavor intensity, and also total microbial count, yeast and mold contamination according to standard methods.
The results showed that microwave dried samples were significantly better than the samples dried in traditional methods.
So there was significant difference between the reference sample and the others whom treated by microwave (p<0.01). So it has been resulted that by using microwave energy, drying efficiency could be improved and microbial contamination of saffron samples would be decreased.
Authors
M.H. Nejad
Keywords
aroma, color, drying, flavor intensity
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