Finish drying and surface sterilization of bay leaves by microwaves

[EN] Bay leaves (Laurus nobilis L.) refers to aromatic leaves which are native to minor regions of Asia. In order to extend the shelf life of the bay leaves its water activity and the surface micro-organisms were reduced using microwave heating at different power densities in the range 32.14 to 142.85 Wg-1. Treatment time at each power level was maintained constant at 150 s. The maximum reduction in water activity and moisture content occurred at highest power density. The heating time-temperature profile was obtained at all power levels. TPC, color change and browning index (BI) of bay leaves were measured in order to determine the effect of microwave treatment on microbial reduction and quality. The highest reduction in TPC was found in leaves heated at 142.85 Wg-1 power density along with acceptable quality parameters of the treated bay leaves.The authors are thankful to Ministry of Food Processing Industries (MoFPI), Government of India for their financial support to this research work.Kapoor, A.; Sutar, P. (2018). Finish drying and surface sterilization of bay leaves by microwaves. En IDS 2018. 21st International Drying Symposium Proceedings. Editorial Universitat Politècnica de València. 1863-1869. https://doi.org/10.4995/IDS2018.2018.78221863186