Infrared radiation (IR) was explored as a technique for decontaminating paprika powder.
The effect of water activity (aw) and IR heat flux on paprika temperature and water loss were …

A process to decontaminate paprika powder using variable near-infrared (IR) radiation was
tested using a closed sample holder allowing water to be retained in the powder. The …

Infrared (IR) irradiation, a novel technology for modeling of decontamination of Bacillus
cereus in paprika powder was evaluated and the effect on temperature profiles and total …

There is currently a need in developing new decontamination technologies for spices due to
limitations of existing technologies, mainly regarding their effects on spices' sensory quality …

High-temperature short-time (HTST) treatments have been used to destroy the bioburden of
paprika. With this in mind, we have designed a device to treat samples of paprika with a gas …

Among condiments, paprika is one of the most important ones used both for flavouring and
improving other sensorial properties of foods. Because of their agricultural origin, spices are …

This study presented the potential of far infrared (FIR) and ultraviolet (UVC) radiation for
surface pasteurization of black pepper seeds. FIR treatment at different exposure times and …

During infrared processing, transmitted energy is attenuated exponentially with penetration
distance, and its intensity is gradually lost while passing through absorbing or scattering …

A tray type-infrared (IR) pasteurization system was developed for decreasing
microorganisms in red pepper powder (RPP). The RPP was passed through a tray by a …

Fungal contamination is one of the most serious problems during storage of various fruits
(Tournas and Katsoudas, 2005). Fruits which have relatively stronger peels, such as citrus …