Shelf Life Extension of Spices
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Project, Trade Technology Information - Contents on CD ROM

Information profile @ a Glance
  • Shelf life is determined by safety, acceptability, and nutritional content
  • Heat, light, and moisture are the enemies of dried spices. Heat causes flavor loss, light fades colors, and moisture causes ground spices to cake
  • Members of the red pepper family, including paprika and chili powder, will retain their color & remain fresher when stored in the refrigerator
  • SHELF LIFE: If you follow simple storage and usage guidelines, your spices and herbs should retain
    their freshness for the following lengths of time:
    Ground spices 2-3 years
    Whole spices 3-4 years
    Herbs 1-3 years
    Seasoning blends 1-2 years
    Extracts 4 years
  • Spice Grinding generates heat & causes temperature rise in the grinder to the extent of 95 degree C which is responsible for a loss of volatile oil in the tune of about 30% and also produces dark colour powder.

Basic Information

  • Shelf life of food products

  • Packaging Food

  • FAQ

  • Modified Atmosphere Packaging

  • Herbs spices and essential oils Post-harvest operations

Companies & Products

  • Flavor Technologies

  • Company - Technology solutions

  • Company with test Lab

Technology Scenario
  • Food Irradiation
  • Food Safety Tool
  • Spices, Herbs & other vegetables
  • Spice sterilisation
  • Technology Source
  • Retention of Flavour & Properties
  • Irradiation of Spices
  • Research Institute
  • Labeling of Paprika
  • Shock Wave Power Technology
  • Electron Beam Accelerator
  • Microbiological Survey of Commercial Herbs and Spices
  • Spices Packaging System
  • Onion & Spice Mix
  • Sterilization of Spices & Herbs
  • Sterilization
  • Gamma Irradiation

Project Data

  • Shelf-life extension
  • Project proposal
  • Project Information
  • Value Chain in Major Seed Spices for Domestic and Export Promotion
  • Toxicological Issues

Products & Quality

  • Quality Parameters

  • Quality minima document

  • Quality Evaluation

  • Quality Spices

  • Coriander quality

  • Coriander specification

  • Laboratory Equipments

  • Standards conformity assessment

  • Disinfectant Deodoriser Spice

  • Codex requirements

  • Code of Hygienic Practice for Spices and Dried Aromatic Plants

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