Application of microwave treatment for reduction of microbial load in jaggery cubes
Prabodh Halde1, Shweta Deotale2, V N Pawar1
1Department of Food Technology, Maharashtra Institute of Technology, Pune, Maharashtra India.
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 30 s and 45 s. 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 30 s and 45 s 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 45 s was found to be the best since it reduced the total plate count (TPC) load to 13 ± 4 from 194 ± 48 cfu/g. Also, in case on yeast and mold count, 45 s microwave treatment showed reduction of load to 28 ± 7 cfu/g from 25,498 ± 2809 cfu/g. Present investigation showed that microwave treatment for 45 s was found to be the best to treat the jaggery.
Insights
Microwave heating effectively treats jaggery, with 45 seconds being optimal. This method reduces microbial load while preserving key nutritional components like iron and maintaining safe water activity for consumption.
Area of Science:
- Food Science and Technology
- Microbiology
- Food Engineering
Background:
- Jaggery is a traditional unrefined sugar with potential microbial contamination.
- Ensuring the microbial safety of jaggery is crucial for consumer health.
- Microwave heating offers a rapid and potentially effective method for food preservation.
Purpose of the Study:
- To evaluate the impact of microwave heating on the physiochemical and microbial properties of fresh jaggery.
- To determine the optimal microwave treatment time for jaggery.
- To assess the effect of microwave treatment on moisture content, water activity, iron content, and microbial load.
Main Methods:
- Fresh jaggery cubes were subjected to microwave heating at two different time intervals: 30 seconds and 45 seconds.
- Physiochemical parameters (moisture content, water activity, iron content) were analyzed before and after treatment.
- Microbial analysis included total plate count (TPC) and yeast and mold count, assessed pre- and post-treatment.
Main Results:
- Microwave treatment maintained a safe water activity (0.6) and did not significantly affect the iron content of jaggery.
- The 45-second microwave treatment significantly reduced microbial load, decreasing TPC from 194±48 to 13±4 cfu/g.
- Yeast and mold counts were substantially reduced by the 45-second treatment, from 25,498±2809 to 28±7 cfu/g.
Conclusions:
- Microwave heating is a viable method for improving the microbial safety of jaggery.
- A 45-second microwave treatment is most effective in reducing microbial contamination while preserving desirable qualities.
- This study demonstrates the potential of optimized microwave processing for enhancing jaggery quality and safety.
More Related Videos
Related Concept Videos
01:23Physical Methods for Controlling Microbial Growth: Temperature
01:26Physical Methods for Controlling Microbial Growth: Radiation and Filtration
01:29Methods for Controlling Microbial Growth
01:22Methods of reducing fever
Pharmacological Methods of Reducing Fever:
01:28Biological Methods for Microbial Control
01:29Methods of Sterilization I: Physical Methods
Steam sterilization uses non-toxic, low-cost moist heat in the form of saturated steam under pressure, which is fast, microbicidal, and sporicidal, and quickly warms and penetrates fabrics. Autoclaves, or steam sterilizers, expose each item to direct steam contact for a predetermined time at the necessary...