Decontamination of spices by combining mechanical and thermal effects - An alternative approach for quality retention

International Journal of Food Science and Technology

Volumn 42, Issue 2, 2007, Pages 190-193

  Lilie, Markus ^a   Hein, Sven ^a   Wilhelm, Patrick ^a   Mueller, Ulrich ^a  

^a UNIVERSITY OF APPLIED SCIENCES   (Germany)

Author keywords

Decontamination; Mechanical; Pepper; Quality; Spices; Sterilisation; Volatile oil

Indexed keywords

BACTERIA (MICROORGANISMS); PIPER NIGRUM;

EID: 33846890900     PISSN: 09505423     EISSN: 13652621     Source Type: Journal    
DOI: 10.1111/j.1365-2621.2006.01204.x     Document Type: Article

References (16)

1. ASTA. (1997). Official Analytical Method, 4th edn. New Jersey: American Spice Trade Association Inc.
2. den Uijl, C.H. (1992). Heat treatment of spices - beating the bugs. International Food Ingredients, 3, 9-11.
3. DIN 10228. (1995). Analysis of Spices and Condiments - Determination of Volatile Oil Content - Distillation Method. Berlin: Deutsches Institut für Normung.
4. DIN 10230. (1999). Spices and Condiments - Preparation of a Ground Sample for Analysis. Berlin: Deutsches Institut für Normung.
5. Frey, W. (1997). Sterilization and degermination of spices and herbs - what is possible, necessary and desirable? International Food Marketing and Technology, 11, 10-12.
6. Gerhard, A.U. (1994). Gewürze in der Lebensmitteltechnologie, 2nd edn. Hamburg: Behr's Verlag.
7. ISO 959-1. (1998). Pepper (Piper nigrum L.), Whole or Ground - Specification - Part 1: Black pepper. Berlin: International Organization for Standardization.
8. Kozempel, M.F., Marshall, D.L., Radewonuk, E.R., Scullen, O.J., Goldberg, N. & Bal'a, M.F.A. (2001). A rapid surface intervention process to kill Listeria innocua on catfish using cycles of vacuum and steam. Journal of Food Science, 66, 1012-1016.
9. Knorr, D., Ade-Omowaye, B.I.O. & Heinz, V. (2002). Nutritional improvement of plant foods by non-thermal processing. Proceedings of the Nutrition Society, 61, 311-318.
10. Lilie, M., Wilhelm, P. & Müller, U. (2004). Mechanical effects in steam sterilization. Chemie Ingenieur Technik, 76, 1602-1605.
11. Morgan, A.I. (1994). Method and apparatus for treating and packaging raw meat. United States Patent, US005281428A.
12. Müller, U. (1998). German patent. DE 198 18 224 A1.
13. Piggot & J.R., Othman, Z. (1993). Effect of irradiation on volatile oils of black pepper. Food Chemistry, 46, 115-119.
14. Russel, A.D., Hugo, W.B. & Ayliffe, G.A.J. (1999). Principles and Practice of Disinfection, Preservation and Sterilization, 3rd edn. Oxford: Blackwell Science.
15. Sumathikutty, M.A., Rajaraman, K., Sankarikutty, B. & Mathew, A.G. (1979). Chemical composition of pepper grades and products. Journal of Food Science and Technology, 16, 249-252.
16. Zhao, J. & Cranston, P.M. (1995). Microbial decontamination of black pepper by ozone and the effect of the treatment on volatile oil constituents of the spice. Journal of Science of Food and Agriculture, 68, 11-18.