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Chavan, K. D.
- Influence of Microwave Heating on Microbiological Quality of Khoa
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1 Department of Animal Science and Dairy Science, M.P.K.V. Rahuri, Ahmednagar (M.S.), IN
1 Department of Animal Science and Dairy Science, M.P.K.V. Rahuri, Ahmednagar (M.S.), IN
Source
Asian Journal of Bio Science, Vol 2, No 2 (2007), Pagination: 79-84Abstract
Influence of microwave heating with power levels (10-100%) and two timings (60 seconds and 80 seconds) on microbiological (SPC and YMC) quality of khoa during storage was studied. The treatments M4T1 M6T2 were found to be promising based on germicidal efficacy as well as the overall sensory quality of khoa samples. In case of treatments M7T2 onwards the multiplication rate of microorganism was quite negligible. It was further noticed the efficacy of killing the Yeasts and mould for the samples was more as compare to the killing other bacterial species. This may be evident from the data on the microbial counts for M7T2 in case of SPC and M4T2 in case of YMC.Keywords
Khoa, Microwave Heating, Storage, SPC, YMC.- Influence of Solar Radiation and Microwave Heating on Microbiological, Chemical and Sensory Quality of Fresh Khoa
Abstract Views :263 |
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Authors
Affiliations
1 Department of Animal Science and Dairy Science, M.P.K.V., Rahuri, Ahmednagar (M.S.), IN
1 Department of Animal Science and Dairy Science, M.P.K.V., Rahuri, Ahmednagar (M.S.), IN