Date d'enregistrement: July 28 2015

Duration: 50 minutes 29 seconds

Spices are usually supplied in powder form. Why is this so? Why would we want to comminute (size reduce) a spice? Why isn't curry powder made of curry? These and other questions will be explored in this presentation.

Table of contents
1. Welcome
00:47
2. The particle size distribution of spices
00:33
3. Abstract
01:07
4. O2Q
00:35
5. Why?
01:38
6. The taste sensation
01:32
7. 5 taste sensations?
00:52
8. We grind them at point of use
00:35
9. Difference between spices and herbs
00:41
10. From Walnofer
00:35
11. From Walnofer
00:20
12. From Walnofer
00:51
13. From Walnofer
00:26
14. From Walnofer – e.g. Sortex
00:38
15. Grinding
01:03
16. Grinding routes
00:28
17. Possible issues
02:18
18. The particle size distribution of spices-Webinar-2015-Rawle sb
00:00
19. Low temperature grinding
01:01
20. S M Mathew, V V Sreenarayanan Volume surface mean from screens
00:40
21. Spice enemies
01:02
22. Advice “I don’t want your no-good advice anymore” Arrivalhttps://www.youtube.com/watch?v=1wxLpdEFRHE
00:54
23. Perfect spice container
00:36
24. Don’t forget….
01:02
25. Don’t forget….
00:21
26. Olusanya et al….
00:40
27. Dust hazards in the spice industry
00:30
28. (Potentially) hazardous chemicals present in spices
00:47
29. Extraction of components – cloves as example
00:27
30. Concentration via RI
00:25
31. Extraction
00:28
32. Novel routes to chemotherapy
00:32
33. Three formulations tested
00:27
34. Solvent-to-solids & Conclusion
00:13
35. Angelica powder
00:23
36. Frequency plots of powders
00:27
37. Increased “bone metabolism”
00:11
38. Anti-spatter in fats – WO2005/058066 - Unilever
00:38
39. Materials and claims – note English spelling
00:30
40. Oregano
00:43
41. Use of D[3,2] – Sauter Mean DiameterISO 9276-2:2001 equation (20)
00:55
42. Coriander – energy consumption
00:17
43. More grinding studies – mango* ginger
00:44
44. Mango Ginger – particle size by screens
00:47
45. Sampling of spices – the Spice Mill
00:47
46. Minimum mass - coffee - http://tinyurl.com/pchjwea
00:27
47. Minimum mass where x99 is at given point1% standard error (99% confidence limits)
00:29
48. Lower the bar: x90 @ 5% S.E. (250 times less sample…)
00:49
49. Other effects – segregation of flavor
01:10
50. Indian spice exportsSource: http://www.indianspices.com/
00:40
51. Curry powder
00:49
52. http://en.wikipedia.org/wiki/Curry
00:59
53. Currey – 1774Tumeric, ginger, pepper
00:42
54. Noteshttp://www.telegraph.co.uk/foodanddrink/3489993/Controversy-surrounds-the-true-origins-of-Indian-curry.html
00:57
55. Captain William White
00:28
56. Empress of India Curry Powder
00:17
57. Britain and Curries
00:42
58. Curry Powder - USDAhttp://www.ams.usda.gov/AMSv1.0/getfile?dDocName=STELDEV3006726
00:25
59. List of analytical requirements
00:31
60. Curry powder – 95% passes 30# (600 mm) sieve
00:26
61. Conclusions
00:52
62. Other relevant webinars
00:28
63. Thank you!
07:52