Related Experiment Video

Updated: May 3, 2026

The Effect of the Application of Thyme Essential Oil on Microbial Load During Meat Drying
09:07

The Effect of the Application of Thyme Essential Oil on Microbial Load During Meat Drying

Published on: March 14, 2018

9.0K

Combined effects of gamma-irradiation and modified atmosphere packaging on quality of some spices

Celale Kirkin1, Blagoj Mitrevski2, Gurbuz Gunes1

  • 1Food Engineering Department, Faculty of Chemical and Metallurgical Engineering, Istanbul Technical University, Maslak 34469, Istanbul, Turkey.

Food Chemistry
|February 13, 2014
PubMed

Keywords:
Essential oilGamma-irradiationModified atmosphere packagingSpice qualitySpices

More Related Videos

Design and Optimization Strategies of a High-Performance Vented Box14:23

Design and Optimization Strategies of a High-Performance Vented Box

Published on: June 9, 2023

1.8K
Standardized Method for High-throughput Sterilization of Arabidopsis Seeds08:13

Standardized Method for High-throughput Sterilization of Arabidopsis Seeds

Published on: October 17, 2017

32.6K

Related Concept Videos

Microbial Spoilage of Food01:23

Microbial Spoilage of Food

Microbial food spoilage refers to the degradation of food quality resulting from the metabolic activity of microorganisms such as bacteria, yeasts, and molds. These microbes proliferate on various food substrates depending on factors such as moisture content, nutrient availability, and storage conditions, leading to undesirable sensory and structural changes.Bacteria are primary agents of spoilage in high-moisture, nutrient-dense foods like meat, milk, and vegetables. Microbial spoilage occurs...
218
Physical Methods for Controlling Microbial Growth: Temperature01:23

Physical Methods for Controlling Microbial Growth: Temperature

Heat is a widely used method to control microbial growth by targeting and denaturing cellular proteins, thereby killing or inactivating microbes. This method's effectiveness is quantified using parameters such as the thermal death point (TDP), thermal death time (TDT), and decimal reduction time (D value). TDP represents the lowest temperature at which all microorganisms in a liquid suspension are eliminated within 10 minutes, whereas TDT is the time necessary to achieve sterilization at a...
1.7K
Methods of Sterilization I: Physical Methods01:29

Methods of Sterilization I: Physical Methods

As used in a healthcare facility, sterilization destroys all microorganisms through physical or chemical methods. The physical method includes steam, dry heat, boiling water, and radiation.
Steam sterilization uses non-toxic, low-cost moist heat in the form of saturated steam under pressure, which is fast, microbicidal, and sporicidal, and quickly warms and penetrates fabrics. Autoclaves, or steam sterilizers, expose each item to direct steam contact for a predetermined time at the necessary...
25.2K
Physical Methods for Controlling Microbial Growth: Radiation and Filtration01:26

Physical Methods for Controlling Microbial Growth: Radiation and Filtration

Radiation and filtration are essential tools for microbial control, targeting microorganisms through distinct mechanisms. Radiation eliminates microbes by damaging their DNA, either killing them or inhibiting their growth. Based on wavelength, radiation is classified into two types: nonionizing and ionizing radiation.Non-ionizing radiation, such as UV radiation (200–400 nm), is absorbed by DNA, causing defects that effectively disinfect surfaces, air, and water, including safety cabinets.
1.7K