us4844933a - process for sterilization of spices and leafy
US5193350A
In a method of sterilizing dry goods such as herbs spices and teas the goods are exposed in a closed containment to a refrigerant and cooled to below minus 20 C thereby to destroy any living organisms as well as the larvae and eggs thereof The process achieves a total mortality rate for the organisms and the larvae and eggs utilizing relatively inexpensive apparatus and
Edible Insects Processing: Traditional and Innovative
Blanching is a process wherein a food is placed in boiling water for a short period removed and then plunged into ice water or placed under cold running water to stop the thermal process (Xiao Bai Sun Gao 2014) It is used as a pretreatment for most commercialized edible insects at both the industrial and artisanal scales to reduce
US5523053A
To avoid premature deterioration of raw products such as spices and herbs or products produced with these ingredients the product or material is sterilized by exposure to elevated pressures and temperatures for a predetermined time The sterilization process comprises a multiplicity of chambers whereby a product is introduced to the first chamber pressurized transferred
EP0556101A1
A selected type of superficially cleaned and dried vegetable product such as leafy herb is fed from a supply along a conventional conveyor 11 to a hopper 10 which has an outlet feed to an air lock which comprises a first valve 17 followed by a metering chamber 17A and a second valve 17B which may be an airlock such as a conventional rotary multi-vane valve which discharges
METHOD AND APPARATUS FOR STERILIZATION OF SEEDS
The present invention provides a method for sterilizing seeds herbs and spices while minimizing the loss of volatile oils from the product The seeds herbs and spices are fed from a hopper (116) to a sterilizer (112) Sterilization is carried out by quickly heating the surface of the seeds herbs and spices with steam or other heating agent under greater than atmospheric pressure
Food Irradiation
COLOMBO SRI LANKA: Irradiation for sterilization and preservation-particularly food items is an area the Sri Lanka Atomic Energy Authority (SLAEA) is currently pursuing We shall be investing in a Rs 600 million irradiation plant which will be imported from India and which will be installed by the middle of the year for this purpose SLAEA Chairman Dr R L Wijayawardana
Process for sterilization of spices and leafy herbs
Jul 04 1989Process for sterilization of spices and leafy herbs United States Patent 4844933 Abstract: To avoid loss of volatile oils or cause change of color or excessive loss of moisture in raw vegetable product such as herbs or spices the product is sterilized for human consumption by placing the product in a jacketed container where the
What does the Irradiation of a Food Product mean?
Food irradiation is a technology that uses radiation to control food spoilage by destroying foodborne pathogens Since the results are similar to pasteurisation it is also called "cold pasteurisation " The difference is that pasteurisation uses heat to kill microorganisms bacteria and viruses that may be present in the food whereas irradiation uses ionizing radiation
What is Food Irradiation? Is it Bad for You?
Irradiation involves subjecting certain foods (primarily spices some fruits and a limited amount of meats) to intense doses of ionizing radiation in the form of gamma rays X-rays or electron beams before sending them to market Considered a food-safety intervention since 1963 when it was approved to control insects in wheat and flour irradiation kills or deactivates harmful bacteria
Process for sterilization of spices and leafy herbs
Process for sterilization of spices and leafy herbs HSIEH RON C JOHNSON STEVEN M DUDEK DANIEL H Author information Affiliations All authors 1 MCCORMICK CO INC Patent: United STATES Patent - United States Application: US19860925052 on
Ac t i n o v A t e AG DIRECTIONS FOR USE
but it must be applied after sterilization or fumigation Application Uses: Actinovate AG is a biological fungicide for use as a soil application (drench and in-furrow) seed treatment bulb crop dusting treatment and foliar application for produc-tion agriculture crops listed in the "Crops On Which Actinovate AG May Be Used" section
PDF 2017
Vegetables of Temperate Climates: Leafy Vegetables 393 A Alvino and G Barbieri Vegetarian Diets 401 N Burkholder S Rajaram and J Sabate Vibrio: Types Properties and Determination 413 E Suffredini and G Caburlotto Vinegar 418 A Mas AM Troncoso MC Garcıa-Parrilla and MJ Torija Vitamin K: Physiology 424 MJ Shearer
Principles of processing and preservation
Jan 30 2019The process removes quick removal of water and small ice crystals are formed in the process Slow freezing: Slow freezing involves slow removal of water and process may take 3-72 hours Fluidized bed freezing: A method of freezing used for particulate items such as peas diced carrots corn and berries
Challenges in the microbiological food safety of fresh
An AOP-based process has also been successfully applied to inactivate Listeria and E coli on mushrooms without any negative sensory effects (Guan et al 2013 Murray et al 2015) Although the AOP process is an effective treatment the major barriers to commercialization relate to throughput given treatment times of 30 s are required
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characteristics (flavor color texture or taste) of spices herbs and nuts Our system can be used to process chili powders whole and ground pepper paprika garlic cloves etc and a variety of herbs seeds and other spices We can do leafy spices without harm to the leaf due to our gentle shaking action – there is no screw
US5932266A
A method for processing vegetables prior to a preservation step such as blanching cooking or sterilization The raw washed and trimmed starting vegetables are pre-processed by exposing them at a temperature of 0-25 C to a gas containing oxygen under a partial pressure greater than the partial pressure of oxygen in air at the temperature
Spices: emerging threat or clear and present danger
On the other hand at least one study has suggested that irradiation represents the most effective and safe method of treatment of spices and it is a process that yields no toxic by-products (17) For the microbial disinfection of spices the FDA has established that when irradiation is used the maximum dose should not exceed 30 kilogray (3
Principles and methods for food preservation
May 20 2017Availability of some preserved foods can add to the variety and nutritive value of meals For example inclusion of dehydrated peas green leafy vegetables canned fruits etc in the meals is a good idea in such areas 4 Makes transportation and storage of foods easier Preservation of foods usually reduces bulk
Microbiological Spoilage of Spices Nuts Cocoa and
Spices nuts cocoa and coffee are raw materials that may be used alone or as ingredients in the manufacture of processed food products The control of microbiological spoilage of these raw materials at the ingredient stage will enable the food processor to better assure the production of high-quality foods with an acceptable shelf life
Energy Efficient Low Temperature Heat Pump Dehydrators and
Our Mission Driven by innovation for frugal sustainable and impact-driven solutions for farm-scale and industrial food processing solutions We aspire to partner with farmer groups producer cooperatives and industrial food processing companies to find solutions to their demanding processing challenges
PROCESS FLOW CHARTS AND PLANT LAYOUT FLOW CHART
process if we have a flow chart of the process We can also know the critical control points and we also know where to improve The flow chart also helps in identifying each unit operation in the process which helps in proper selection of equipment and better management of man and machines For example the
QA: with Richard Wiens P E Global Brand Manager
Nov 01 2008Richard Wiens P E is the Product Manager for Sterilization at MDS Nordion the world's leading provider of equipment and Cobalt-60 sources for gamma processing Richard is responsible for identifying and analyzing market and technology trends understanding customer requirements and providing strategic direction for his product line
Crop Process Engineering 3(2+1)
Tomato sauce/ketchup: It is made from strained tomato juice or pulp and spices salt sugar and vinegar with or without onion and garlic and contains not less than 12 per cent tomato solids and 25 per cent total solids 9 10 Process of Canning 1) Selection of fruits and vegetables i) Fruits and vegetables should be absolutely fresh






