Influence of Microwave Heating on Microbiological Quality of Khoa

Influence of microwave heating with power levels (10-100%) and two timings (60 seconds and 80 seconds) on microbiological (SPC and YMC) quality of khoa during storage was studied. The treatments M₄T₁ M₆T₂ were found to be promising based on germicidal efficacy as well as the overall sensory quality of khoa samples. In case of treatments M₇T₂ onwards the multiplication rate of microorganism was quite negligible. It was further noticed the efficacy of killing the Yeasts and mould for the samples was more as compare to the killing other bacterial species. This may be evident from the data on the microbial counts for M₇T₂ in case of SPC and M₄T₂ in case of YMC.