چکیده مقاله
In this study, effect of microwave heating was evaluated on Iranian dried fig storage To this goal, the dried fig samples heated in a microwave oven 2450 MHz at the power outputs of 450, 720, and 900 W for 20, 30, 40, and 50 s Subsequently, changes in the colors of the product samples under the effects of the varied microwave applications were investigated in terms of lightness ΔL , redness Δa , and yellowness Δb using an image processing technique The dried fig samples experienced fewer changes in their color parameters Considering the successful pest control and acceptable changes in the product quality, microwave irradiation can be introduced as an appropriate alternative to chemical fumigants
کلیدواژهها
نویسندگان
Reza Sadeghi
Department of Entomology and Plant Pathology, College of Abureihan, University of Tehran, ۳۳۹۱۶۵۳۷۵۵, Tehran, Iran
Ali Akbar Kankash
Department of Entomology and Plant Pathology, College of Abureihan, University of Tehran, ۳۳۹۱۶۵۳۷۵۵, Tehran, Iran
شیوه ارجاع
Sadeghi, Reza and Kankash, Ali Akbar,1398,Effect of microwave on dried figs and evaluation of the product color changes,National Conference on Interdisciplinary Studies in Iranian Food and Nutrition Sciences,Tehran
ارائهشده در
مجموعه مقالات همایش بین المللی مطالعات میان رشته ای در صنایع غذایی و علوم تغذیه ایران30 آبان 1398 · تهران