ارزيابي ويژگيهاي كيفي و ميزان آلودگي ميكروبي نمونه هاي زعفران خشك شده به روش مايكرويو

Evaluation of quality characteristics and microbial contamination of saffron samples dried by microwave

In this study, microwave technology in saffron drying has been investigated. To carry out this research, fresh saffron from Khorasan province 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 method was studied by measurement of colour, aroma and flavour intensity, and also total microbial counts, yeast and mold contamination according to standard methods. The results showed that microwave dried samples had significant difference with samples dried in traditional method. Thus, by using microwave energy drying efficiency could be improved and so microbial contamination of saffron samples would be decreased.