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Steam-Microwave on reduction of microbial level of red pepper and compared with Gamma Irradiation

Authors(3) :-Pouya sahraie, Toktam Mostaghim, Alireza Rahman

Red pepper is utilized as a single flavor or in combination with other spices. This spice contains capsaicin, Carotenoid pigment and high Ascorbic acid level which have proper health and Anti-cancer effects on it. Normally this product is replete with microbial load and pathogens prior to applying any decontamination methods that could threaten human life. So creating a new approach for microbial decontamination of whole dry red pepper is obligatory, which is applying steam and microwave together. Here, saturated steam and microwave heat is used for 10 minutes with 720 watts and for 90 seconds respectively, while microbial load, enzymatic activities, moisture content and color alternation were monitored. Finally it was observed that processed red pepper contains the minimal microbial load and lacks any enzymatic activities, even in comparison with applying gamma irradiation with 5KGy in which enzyme activity was noticeably seen.
Pouya sahraie, Toktam Mostaghim, Alireza Rahman
Red pepper, Irradiation, Microbial load, Microwave, Capsaicin
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Publication Details
  Published in : Volume 2 | Issue 4 | July-August 2016
  Date of Publication : 2016-08-30
License:  This work is licensed under a Creative Commons Attribution 4.0 International License.
Page(s) : 49-57
Manuscript Number : IJSRST162411
Publisher : Technoscience Academy
PRINT ISSN : 2395-6011
ONLINE ISSN : 2395-602X
Cite This Article :
Pouya sahraie, Toktam Mostaghim, Alireza Rahman, "Steam-Microwave on reduction of microbial level of red pepper and compared with Gamma Irradiation", International Journal of Scientific Research in Science and Technology(IJSRST), Print ISSN : 2395-6011, Online ISSN : 2395-602X, Volume 2, Issue 4, pp.49-57 , July-August-2016
URL : http://ijsrst.com/IJSRST162411