Studies on the Gas Sterilization of the Spices with Gaseous Ethylene Oxide

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  • 香辛料のガス殺菌 (エチレンオキサイド) に関する研究

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This paper describes the results of gas sterilization with ethylen oxide for 13 kinds of the spice in the laboratory and factory scheme.<BR>Living bacteria in spices, such as pepper, white pepper, nutmeg, garlic, onion, mace, ginger, red pepper, and mixed spice, were almost all killed by exposing to 800-1500mg per m3 volume of ethylene oxide vapor for period of 24 hours at about 30°C. But, to achieve sterilization of black pepper, coriander, and curry the double treatments under the same conditions as mentioned above are necessary.

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