The particle size distribution of spices

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00:00:00 Welcome
00:00:47 The particle size distribution of spices
00:01:20 Abstract
00:02:27 O2Q
00:03:02 Why?
00:04:40 The taste sensation
00:06:12 5 taste sensations?
00:07:04 We grind them at point of use
00:07:39 Difference between spices and herbs
00:08:20 From Walnofer
00:08:55 From Walnofer
00:09:15 From Walnofer
00:10:06 From Walnofer
00:10:32 From Walnofer – e.g. Sortex
00:11:10 Grinding
00:12:13 Grinding routes
00:12:41 Possible issues
00:14:59 The particle size distribution of spices-Webinar-2015-Rawle sb
00:14:59 Low temperature grinding
00:16:00 S M Mathew, V V Sreenarayanan Volume surface mean from screens
00:16:40 Spice enemies
00:17:42 Advice “I don’t want your no-good advice anymore” Arrivalhttps://www.youtube.com/watch?v=1wxLpdEFRHE
00:18:36 Perfect spice container
00:19:12 Don’t forget….
00:20:14 Don’t forget….
00:20:35 Olusanya et al….
00:21:15 Dust hazards in the spice industry
00:21:45 (Potentially) hazardous chemicals present in spices
00:22:32 Extraction of components – cloves as example
00:22:59 Concentration via RI
00:23:24 Extraction
00:23:52 Novel routes to chemotherapy
00:24:24 Three formulations tested
00:24:51 Solvent-to-solids & Conclusion
00:25:04 Angelica powder
00:25:27 Frequency plots of powders
00:25:54 Increased “bone metabolism”
00:26:05 Anti-spatter in fats – WO2005/058066 - Unilever
00:26:43 Materials and claims – note English spelling
00:27:13 Oregano
00:27:56 Use of D[3,2] – Sauter Mean DiameterISO 9276-2:2001 equation (20)
00:28:51 Coriander – energy consumption
00:29:08 More grinding studies – mango* ginger
00:29:52 Mango Ginger – particle size by screens
00:30:39 Sampling of spices – the Spice Mill
00:31:26 Minimum mass - coffee - http://tinyurl.com/pchjwea
00:31:53 Minimum mass where x99 is at given point1% standard error (99% confidence limits)
00:32:22 Lower the bar: x90 @ 5% S.E. (250 times less sample…)
00:33:11 Other effects – segregation of flavor
00:34:21 Indian spice exportsSource: http://www.indianspices.com/
00:35:01 Curry powder
00:35:50 http://en.wikipedia.org/wiki/Curry
00:36:49 Currey – 1774Tumeric, ginger, pepper
00:37:31 Noteshttp://www.telegraph.co.uk/foodanddrink/3489993/Controversy-surrounds-the-true-origins-of-Indian-curry.html
00:38:28 Captain William White
00:38:56 Empress of India Curry Powder
00:39:13 Britain and Curries
00:39:55 Curry Powder - USDAhttp://www.ams.usda.gov/AMSv1.0/getfile?dDocName=STELDEV3006726
00:40:20 List of analytical requirements
00:40:51 Curry powder – 95% passes 30# (600 mm) sieve
00:41:17 Conclusions
00:42:09 Other relevant webinars
00:42:37 Thank you!

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.