Radiation Process To Preserve Spice Qualities
The food technology department of the Bhabha Atomic Research Centre (BARC) has developed a radiation process for preservation of qualities of spices.
The process, which can be applied to both pre-packed and packed spices, has already been put to commercial use by an organisation in Maharastra and can be offered to spice producers in Kerala soon.
Speaking to Business Standard, BARC scientist AK Sharma said the new technology would not only preserve the qualities of spices but would also add value to the commodity.
The method involves exposure of the commodity to short-wave energy for extension of shelf-life, insect disinfestation and elimination of food-borne pathogens and parasites.