Effect of ultraviolet and far infrared radiation on microbial decontamination and quality of cumin seeds.

No abstract is available for this paper.

• Publication year

  2011

• Venue

  Journal of Food Science

• Publication date

  2011-06-01

• Fields of study

  Medicine, Chemistry, Environmental Science

• Identifiers
  DOI 10.1111/j.1750-3841.2011.02192.xPMID 22417439
• External record

  Open on Semantic Scholar

• Source metadata

  Semantic Scholar, PubMed

• No claims are published for this paper.

• No concepts are published for this paper.

• Surface decontamination of fig fruit by combination of infrared radiation heating with ultraviolet irradiation

  2011cited by this paper
• Effect of combining infrared heating with ultraviolet irradiation on inactivation of mold spores

  2010cited by this paper
• Industrial Applications of Infrared Radiation Heating and Economic Benefits in Food and Agricultural Processing

  2010cited by this paper
• The comparative effect of steaming and irradiation on the physicochemical and microbiological properties of dried red pepper (Capsicum annum L.)

  2010cited by this paper
• Ultraviolet Light in Food Technology: Principles and Applications

  2009cited by this paper
• Effect of infrared heating on quality and microbial decontamination in paprika powder

  2008cited by this paper
• Infrared Heating in Food Processing: An Overview

  2008cited by this paper
• Effects of temperature, pH, and controlled water activity on inactivation of spores of Bacillus cereus in paprika powder by near-IR radiation

  2008cited by this paper
• Conventional and alternative processes for spice production – a review

  2007cited by this paper
• Decontamination of spices by combining mechanical and thermal effects – an alternative approach for quality retention

  2007cited by this paper
• Study on the sterilization of grain surface using UV radiation: Development and evaluation of UV irradiation equipment

  2006cited by this paper
• Efficiency of pulsed UV light for microbial decontamination of food powders.

  2004cited by this paper
• Soft electron processor for surface sterilization of food material

  2004cited by this paper
• Infrared surface pasteurization of Turkey frankfurters

  2004cited by this paper
• Combined use of UV‐C irradiation and heat treatment to improve postharvest life of strawberry fruit

  2004cited by this paper
• The microbiological quality of ready-to-eat foods with added spices

  2003cited by this paper
• Changes induced in spice paprika powder by treatment with ionizing radiation and saturated steam

  2003cited by this paper
• Microbiological quality of some retail spices in India

  2003cited by this paper
• Inactivation of Escherichia coli O157:H7 on inoculated alfalfa seeds with pulsed ultraviolet light and response surface modeling

  2003cited by this paper
• Infrared Heating of Biological Materials

  2001cited by this paper
• The sterilization effects of infrared ray on the agricultural products spoilage microorganisms.

  2000cited by this paper
• Effect of τ-irradiation on the volatile oil constituents of some Indian spices

  1998cited by this paper
• Decontamination of Dry Food Ingredients and Seeds with “Soft-Electrons” (Low-Energy Electrons)

  1998cited by this paper
• Effect of γ-irradiation on the volatile oil constituents of fresh ginger (zingiber officinale) rhizome

  1997cited by this paper
• Roasting Studies on Black Pepper (Piper nigrum L.)

  1996cited by this paper
• Applications and advances in far-infrared heating in Japan

  1994cited by this paper
• Chemical composition and microflora of black cumin (Nigella sativa L.) seeds growing in Saudi Arabia

  1992cited by this paper

• Recent Progress in Low-Moisture Food Decontamination Technologies: Critical Insights into Single and Combined Approaches and their Secondary Effects

  2026cites this paper
• UV-C Disinfection and Impact on the Quality of Black, White, Green, and Pink Peppercorns Using a Scalable Reactor

  2025cites this paper
• Revolutionizing food processing with infrared heating: New approaches to quality and efficiency

  2025cites this paper
• A Computational Approach for Infrared Heating with Experimental Validation: Surface Decontamination Process in Industrial Scale

  2025cites this paper
• Modeling the combined impact of water activity and temperature on Salmonella Montevideo thermal inactivation on dried chili peppers

  2025cites this paper
• Continuous decontamination of cumin seed by non-contact induction heating technology: Assessment of microbial load and quality changes

  2024cites this paper
• A comprehensive review on ultraviolet disinfection of spices and culinary seeds and its effect on quality

  2024cites this paper
• Metabolomic and volatilome profiling of milk to assess the application of Infrared radiation processing

  2024cites this paper
• UVC light influence on the sanitization of alfalfa (Medicago sativa), wheat (Triticum aestivum) and chia (Salvia hispanica) seeds, sprout germination and antioxidant properties

  2024cites this paper
• Combined hurdle effects of pulsed electric field and ultraviolet-C irradiation on microbial load reduction and composition of hemeproteins from Asian seabass gills

  2024cites this paper
• Effect of far-infrared radiation on inhibition of colonies on packaging during storage of sterilised surgical instruments

  2023cites this paper
• Mild heat treatment achieved better inactivation of Salmonella and preservation of almond quality than ultraviolet light and chemical sanitizers.

  2023cites this paper
• Improvement of phytochemical and quality characteristics of Dracocephalum kotschyi by drying methods

  2023cites this paper
• Pulsed light, microwave, and infrared treatments of jaggery: Comparing the microbial decontamination and other quality attributes

  2023cites this paper
• Synergistic principle of catalytic infrared and intense pulsed light for bacteriostasis on green sichuan pepper (Zanthoxylum schinifolium)

  2023cites this paper
• Inactivation mechanism of catalytic infrared against Pseudomonas aeruginosa and its decontamination application on dry green Sichuan pepper (Zanthoxylum schinifolium)

  2022cites this paper
• Novel pulsed infrared radiation: Effect on microbial, chemical and sensory properties of saffron (Crocus sativus L.)

  2022cites this paper
• Influence of germicidal ultraviolet radiation UV-C on the quality of Apiaceae spices seeds

  2022cites this paper
• Decontamination of Escherichia coli on dried onion flakes and black pepper using Infra-red, ultraviolet and ozone hurdle technologies

  2021cites this paper
• Effect of far infrared heating process on surface decontamination and quality attributes of whole yellow and white onions

  2021cites this paper
• Kinetic and Process Modeling of UV-C Irradiation of Foods

  2021cites this paper
• Microbial decontamination of particulate food using a pilot-scale atmospheric plasma jet treatment system

  2021cites this paper
• Modeling the inactivation of Bacillus cereus by infrared radiation in paprika powder ( Capsicum annuum )

  2020cites this paper
• Decontamination of chilli flakes in a fluidized bed using combined technologies: Infrared, UV and ozone

  2020cites this paper
• Decontamination of Bacillus cereus in cardamom ( Elettaria cardamomum ) seeds by infrared radiation and modeling of microbial inactivation through experimental models

  2020cites this paper
• Infrared Heating for Decontamination

  2020cites this paper
• Thermal Decontamination Technologies for Microorganisms and Mycotoxins in Low-Moisture Foods.

  2020cites this paper
• Recent advances in non-thermal decontamination technologies for microorganisms and mycotoxins in low-moisture foods

  2020cites this paper
• Effect of postharvest UV-C treatments on the bioactive components, antioxidant and inhibitory properties of clerodendrum volubile leaves

  2020cites this paper
• Effects of different heat treatment and radiation (microwave and infrared) sources on minerals and heavy metal contents of cow's milk

  2020cites this paper
• Effect of Infrared, Ultraviolet-C Radiations and Vacuum Drying on Certain Chemical and Microbial Characteristics of Stuffed Pasta (Manti)

  2019cites this paper
• Efficient Plant Foods Processing Based on Infrared Heating

  2019influential citation
• Effect of decontamination treatment on the quality of dehydrated thyme, coriander, and mustard

  2019cites this paper
• Ultraviolet Radiation Effect on Seed Germination and Seedling Growth of Common Species from Northeastern Mexico

  2019cites this paper
• Effect of thermal and non-thermal techniques for microbial safety in food powder: Recent advances.

  2019cites this paper
• Inactivation effect of UV-C and mild heat treatment against Salmonella Typhimurium and Escherichia coli O157:H7 on black pepper powder

  2018cites this paper
• Ultraviolet (UV‐C) radiation as a practical alternative to decontaminate thyme ( Thymus vulgaris L.)

  2018cites this paper
• The effect of different decontamination methods on the microbial load, bioactive components, aroma and colour of spice paprika

  2018cites this paper
• Dose rates of electron beam and gamma ray irradiation affect microbial decontamination and quality changes in dried red pepper (Capsicum annuum L.) powder.

  2018cites this paper
• Minimally Processed Herbs, Spices, Medicinal and Aromatic Plants

  2017cites this paper
• Detection, characterization and survival of Bacillus cereus group members in spices and herbs

  2017cites this paper
• Inactivation of Salmonella typhimurium and Lactobacillus plantarum by UV-C light in flour powder

  2016cites this paper
• Impact of irradiation on the microbial ecology of foods

  2016cites this paper
• High pressure processing for pea spread shelf life extension : a preliminary study

  2016cites this paper
• Surface temperature a critical parameter to control peanut quality during far infrared pretreatment process

  2016influential citation
• 農産物・食品の安全と品質の確保技術（第18回）

  2016cites this paper
• Possible Enhancement of Nutrients and Antioxidant Capacity of Two Tropical Fruits by UV Radiation Treatment

  2016cites this paper
• DETERMINATION OF SURFACE TEMPERATURE OF SHELL-EGGS BY USING INFRARED THERMOGRAPHY DURING INFRARED SURFACE DECONTAMINATION PROCESS

  2016cites this paper
• Surface decontamination of whole-shell eggs using far-infrared radiation

  2016cites this paper
• Physical decontamination of lupin (Lupinus angustifolius) protein isolates, seeds and flakes: Effects on microbiological status and micellar protein yield

  2016cites this paper
• Application of new technologies for decontamination of spices.

  2015cites this paper
• A comparative study of infrared and microwave heating for microbial decontamination of paprika powder

  2015cites this paper
• Industrial processing of condiments and seasonings and its implications for micronutrient fortification

  2015cites this paper
• Experimental determination of penetration depths of various spice commodities (black pepper seeds, paprika powder and oregano leaves) under infrared radiation

  2015cites this paper
• Inactivation of foodborne pathogens in powdered red pepper (Capsicum annuum L.) using combined UV-C irradiation and mild heat treatment

  2015cites this paper
• Infrared decontamination of oregano: effects on Bacillus cereus spores, water activity, color, and volatile compounds.

  2014cites this paper
• Simultaneous near-infrared radiant heating and ultraviolet radiation for 3 inactivating Escherichia coli O 157 : H 7 and Salmonella enterica serovar 4 Typhimurium in powdered red pepper ( Capsicum annum L . ) 5 6

  2013influential citation
• Application of Far Infrared Radiation and Ethanol Vapor as Alternative Treatment Methods for Reduction of Salmonella enterica Tennessee in Dried, Ground Spices

  2013cites this paper
• Far infrared and ultraviolet radiation as a combined method for surface pasteurization of black pepper seeds

  2013cites this paper
• Simultaneous Near-Infrared Radiant Heating and UV Radiation for Inactivating Escherichia coli O157:H7 and Salmonella enterica Serovar Typhimurium in Powdered Red Pepper (Capsicum annuum L.)

  2013influential citation
• E. coli o157:H7 population reduction from alfalfa seeds with malic acid and thiamine dilauryl sulfate and quality evaluation of the resulting sprouts.

  2012cites this paper