Handbook of Herbs and Spices - Volume 3

72 Handbook of herbs and spices free movement of plant products from one country to another and sometimes from one state to anot ...

Irradiation to decontaminate herbs and spices 73 herbs hygienized by ionizing radiation. These include detection systems based o ...

74 Handbook of herbs and spices 4.1 Introduction Quality is one of the most important and critical factors in the world food mar ...

Other decontamination techniques for herbs and spices 75 4.2 Preventive measures against contamination.......................... ...

76 Handbook of herbs and spices ∑ For most herbs and spices, the moisture levels should be reduced to below 11% to prevent funga ...

Other decontamination techniques for herbs and spices 77 personnel to wash hands with soap after using the toilet should be disp ...

78 Handbook of herbs and spices 4.2.6 Storage ∑ The product/s should be stored at moisture levels low enough to prevent the deve ...

Other decontamination techniques for herbs and spices 79 4.2.9 Sampling and laboratory analysis ∑ There should be a quality eval ...

80 Handbook of herbs and spices An HACCP system should be implemented by a multidisciplinary team, including the top management. ...

Other decontamination techniques for herbs and spices 81 4.5.3 Air tables Air tables separate light and heavy materials, and are ...

82 Handbook of herbs and spices the chute separates the spice seeds at the side of the chute from the foreign materials in the c ...

Other decontamination techniques for herbs and spices 83 coliforms 10 colonies per gram. The nature of the material will determi ...

84 Handbook of herbs and spices herbs and spices is aflatoxin, produced by the fungi, Aspergillus flavus and Aspergillus parasit ...

Other decontamination techniques for herbs and spices 85 4.9 References......................................................... ...

86 Handbook of herbs and spices 5.1 Introduction Food products undergo numerous physical, chemical and microbiological changes d ...

Packaging and storage of herbs and spices 87 their multidimensional flavour and texture profiles, are becoming the trend, especi ...

88 Handbook of herbs and spices ∑ Moisture and oxidation sensitivity. The smaller the particle size in ground spices, the larger ...

Packaging and storage of herbs and spices 89 so as to provide consumers with a format that is easy to use as well as protecting ...

90 Handbook of herbs and spices Cinnamon Cinnamon is prepared from removing the inner and outer bark. The inner bark curls natur ...

Packaging and storage of herbs and spices 91 is required to prevent the round seeds running freely. The bulk mustard seed is sto ...