SPICES AND HERBS IRRADIATION

Spices have been used for thousands of years to improve the flavor of dishes. They are an integral part of any cuisine in the world.

Spice making is a complex process that requires additional treatment to eliminate pathogens. Using ionizing radiation technology in the processing of such complex products as spices or herbs is one way to achieve maximum sterility.

FOOD SAFETY AND QUALITY

Irradiating food has the same benefits as when it is heated, refrigerated, frozen or treated with chemicals, but without changing the temperature or leaving residues. The technique controls spoilage and food-borne pathogenic micro-organisms or insect pests without significantly affecting taste or smell.

Source: IAEA

IONIZING RADIATION WORKING PRINCIPLE
Electron accelerator generates electron beam and X-Rays that penetrate the product and induce breaks in the DNA of pathogens, insects and their larvae.

The temperature of treated product may vary from 0°C to 50°C.

Irradiation by electron accelerators uses high energy of electrons and X-rays to eliminate pathogens, bacteria, and insect pests

Benefits of Spice and Herbs Irradiation

  • Reduction to permitted levels or complete elimination of pathogens, moulds, fungus, viruses, insects and their larvae
  • Treatment of products in sealed packaging eliminates recontamination
  • Extended product shelf life
  • Cellular and molecular structure of produce is not affected by radiation.
  • Organoleptic qualities are retained.
  • Decrease of need for preservatives
  • No residual radiation, no free radicals in spices and herbs after treatment

COMPLEXES FOR SPICES IRRADIATION

PHYTOSANITARY TREATMENT IN CARGO CONTAINERS
Irradiation of containerized cargo without destuffing
MODULE FOR IRRADIATION OF PRODUCTS IN BULK
Treatment of bulk products
MODULE FOR TREATMENT OF PALLETIZED PRODUCTS
Treatment of palletized products with dimensions up to 1600Х1200Х1200 mm
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