You need JavaScript to view this

Effect of irradiation, packaging and storage on the quality of spices

Journal Article:

Abstract

Spices are contaminated by nature with microorganisms. The processing industry, however, requires 'clean' spices. The most applied technique has been fumigation with ethylene oxide. However, fumigation causes a number of difficulties; viz. the presence of residues and the possible forming of toxic compounds like ethylene chlorohydrine. The latest method is the decontamination by means of ionizing rays. Research on the effect of irradiation and packaging on the different quality aspects of spices proves that an irradiation dose of 3-8 kGy produces the same or better results with regard to decontamination effect as a fumigation treatment does. The applied dose has no adverse effect on the sensoric and chemical properties of the product. With respect to the wholesomeness, the irradiation process can be applied safely. Furthermore, this process offers the possibility to choose an optimal packaging for spices, thus preventing quality deterioration. 22 references, 8 tables.
Publication Date:
Sep 29, 1983
Product Type:
Journal Article
Reference Number:
EDB-87-090000
Resource Relation:
Journal Name: Voedingsmiddelen Technol.; (Netherlands); Journal Volume: 16:20
Subject:
60 APPLIED LIFE SCIENCES; SPICES; RADURIZATION; BIOLOGICAL RADIATION EFFECTS; COMPARATIVE EVALUATIONS; EFFICIENCY; FUMIGANTS; MICROWAVE RADIATION; PACKAGING; PUBLIC HEALTH; RADIATION DOSES; RADIOSTERILIZATION; STORAGE; ULTRAVIOLET RADIATION; BIOLOGICAL EFFECTS; DOSES; ELECTROMAGNETIC RADIATION; PESTICIDES; RADIATION EFFECTS; RADIATIONS; STERILIZATION; 553004* - Agriculture & Food Technology- Food Protection & Preservation- (1987-)
OSTI ID:
6589360
Research Organizations:
Instituut voor Toepassing van Atoomenergie in de Landbouw, Wageningen, Netherlands
Country of Origin:
Netherlands
Language:
Dutch
Other Identifying Numbers:
Journal ID: CODEN: VDMTA
Submitting Site:
INIS
Size:
Pages: 29-39
Announcement Date:

Journal Article:

Citation Formats

Langerak, D I, and Stegeman, H. Effect of irradiation, packaging and storage on the quality of spices. Netherlands: N. p., 1983. Web.
Langerak, D I, & Stegeman, H. Effect of irradiation, packaging and storage on the quality of spices. Netherlands.
Langerak, D I, and Stegeman, H. 1983. "Effect of irradiation, packaging and storage on the quality of spices." Netherlands.
@misc{etde_6589360,
title = {Effect of irradiation, packaging and storage on the quality of spices}
author = {Langerak, D I, and Stegeman, H}
abstractNote = {Spices are contaminated by nature with microorganisms. The processing industry, however, requires 'clean' spices. The most applied technique has been fumigation with ethylene oxide. However, fumigation causes a number of difficulties; viz. the presence of residues and the possible forming of toxic compounds like ethylene chlorohydrine. The latest method is the decontamination by means of ionizing rays. Research on the effect of irradiation and packaging on the different quality aspects of spices proves that an irradiation dose of 3-8 kGy produces the same or better results with regard to decontamination effect as a fumigation treatment does. The applied dose has no adverse effect on the sensoric and chemical properties of the product. With respect to the wholesomeness, the irradiation process can be applied safely. Furthermore, this process offers the possibility to choose an optimal packaging for spices, thus preventing quality deterioration. 22 references, 8 tables.}
journal = {Voedingsmiddelen Technol.; (Netherlands)}
volume = {16:20}
journal type = {AC}
place = {Netherlands}
year = {1983}
month = {Sep}
}