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<p>An in-package pasteurization process for <i>Garam Masala</i> (hot spice blend) using microwave and ultraviolet (UV) radiation was developed. The <i>Garam Masala</i> at different initial moisture contents (10.51, 14.46, and 18.23 % wb) were packed in polyethylene terephthalate (PET) bottle, and was exposed to microwave in continuous and pulsation mode at 3 W/g power density to reach target temperatures of 85&#xa0;°C, 95&#xa0;°C and 105&#xa0;°C. After the microwave heating experiments, the PET bottles were immediately cooled in a UV-C chamber. The combination of microwave and UV-C showed a log reduction of 1.85 to 5.51 in <i>Salmonella enterica</i>, and 2.34 to 5.56 in <i>Bacillus cereus</i>. The log-linear and Weibull models were fitted to microbial reduction data, and it was found that lower moisture content (10.51 %) and temperature (85&#xa0;°C) result in larger decimal reduction time. The Weibull model was found to be the best-fitted model. Instrumental colour analysis showed minimal changes in colour of treated <i>Garam Masala</i>. The developed microwave and UV-C in-pack pasteurization process was found to be a robust solution for microbial reduction in spice industry.</p>

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In-pack pasteurization of spice blend (Garam Masala) using combined microwave and UV-C

  • 期刊论文

  • 发表日期：

    2026年7月9日

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  • Chinglen Leishangthem,
  • Parag Prakash Sutar

摘要

An in-package pasteurization process for Garam Masala (hot spice blend) using microwave and ultraviolet (UV) radiation was developed. The Garam Masala at different initial moisture contents (10.51, 14.46, and 18.23 % wb) were packed in polyethylene terephthalate (PET) bottle, and was exposed to microwave in continuous and pulsation mode at 3 W/g power density to reach target temperatures of 85 °C, 95 °C and 105 °C. After the microwave heating experiments, the PET bottles were immediately cooled in a UV-C chamber. The combination of microwave and UV-C showed a log reduction of 1.85 to 5.51 in Salmonella enterica, and 2.34 to 5.56 in Bacillus cereus. The log-linear and Weibull models were fitted to microbial reduction data, and it was found that lower moisture content (10.51 %) and temperature (85 °C) result in larger decimal reduction time. The Weibull model was found to be the best-fitted model. Instrumental colour analysis showed minimal changes in colour of treated Garam Masala. The developed microwave and UV-C in-pack pasteurization process was found to be a robust solution for microbial reduction in spice industry.