Influence of microwaves on the microflora of dry herbs, drugs and flavourings
1994
Paraskova, P. | Sapundzhieva, T. | Karachomakova, D. | Kraevska, A. (Institut po Konservna Promishlenost, Plovdiv (Bulgaria))
The influence of microwaves has been studied with frequency 2450 MHz, power 300 W and time of exposing from 180 to 300 seconds on the microflora of dry herbs, drugs and flavourings. It has been established that visibly and organoleptically the outside appearance, taste and smell of the products remain unchanged. The initial moulds content decreases with 95 on the average, the bacteria spore - with 25 and the total microbe number - with 57 on the average.
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Эту запись предоставил Institute of Agricultural Economics