دراسة تأثير المعاملات الحرارية "الماء الساخن و الموجات الدقيقة" على الفطريات الملوثة لبعض المشروبات المنبهة

الملخص EN

The effect of hot water on viability of fungi contaminate for both black tea (Lepton_yellow label) and coffee (Bun Al-amid) at thermal degree (25, 50, 75)°c of exposing periods (5, 10, 15) minut Treatment ofthe above samples with microwaves with doses (90, 180, 360) watt with exposing periods (10, 20, 30) seconds showed that fungal growth had been occurred on both samples, expect the dose (360) watt for 30 seconds which showed no fungal growth of the two samples also.es, showed that growth of contaminated fungi had been occurred for both sampleson both 25 and 50°c for all exposing periods, but no growth of fungi on 75°c.