Application of microwave treatment for reduction of microbial load in jaggery cubes.

Abstract

In present study, fresh jaggery cubes were used and treated with microwave heating. Two treatment time has been selected to treat the jaggery such as 30s and 45s. Physiochemical and microbial parameters were analysed before and after treatment of microwave. Moisture content of treated jaggery sample was 3.98 ± 0.59 and 3.86 ± 0.63 for 30s and 45s microwave treatment respectively. Similarly, this treatment maintains the water activity at 0.6, which is considered as a safe for consumption. The content of iron retains in this microwave treatment; it doesn't affect much on the iron content present in fresh Jaggery sample. Most substantial result has been observed in case of total plate count and yeast and mold count when treated with microwave heating. In this case microwave process at 45s was found to be the best since it reduced the total plate count (TPC) load to 13 ± 4 from 194 ± 48cfu/g. Also, in case on yeast and mold count, 45s microwave treatment showed reduction of load to 28 ± 7cfu/g from 25,498 ± 2809cfu/g. Present investigation showed that microwave treatment for 45s was found to be the best to treat the jaggery.