%0 Journal Article
	%A M. Jouki and  N. Khazaei  and  A. Kalbasi  and  H. Tavakolipour and  S. Rajabifar and  F. Motamedi. Sedeh and  A. Jouki
	%D 2011
	%J International Journal of Nutrition and Food Engineering
	%B World Academy of Science, Engineering and Technology
	%I Open Science Index 53, 2011
	%T Study of γ Irradiation and Storage Time on Microbial Load and Chemical Quality of Persian Saffron
	%U https://publications.waset.org/pdf/858
	%V 53
	%X Irradiation is considered one of the most efficient technological processes for the reduction of microorganisms in food. It can be used to improve the safety of food products, and to extend their shelf lives. The aim of this study was to evaluate the effects of gamma irradiation for improvement of saffron shelf life. Samples were treated with 0 (none irradiated), 1.0, 2.0, 3.0 and 4.0 kGy of gamma irradiation and held for 2 months. The control and irradiated samples were underwent microbial analysis, chemical characteristics and sensory evaluation at 30 days intervals. Microbial analysis indicated that irradiation had a significant effect (P < 0.05) on the reduction of microbial loads. There was no significant difference in sensory quality and chemical characteristics during storage in saffron.

	%P 297 - 300