| 00:00:00 | Welcome |
| 00:00:47 | The particle size distribution of spices |
| 00:01:20 | Abstract |
| 00:02:27 | O2Q |
| 00:03:02 | Why? |
| 00:04:40 | The taste sensation |
| 00:06:12 | 5 taste sensations? |
| 00:07:04 | We grind them at point of use |
| 00:07:39 | Difference between spices and herbs |
| 00:08:20 | From Walnofer |
| 00:08:55 | From Walnofer |
| 00:09:15 | From Walnofer |
| 00:10:06 | From Walnofer |
| 00:10:32 | From Walnofer – e.g. Sortex |
| 00:11:10 | Grinding |
| 00:12:13 | Grinding routes |
| 00:12:41 | Possible issues |
| 00:14:59 | The particle size distribution of spices-Webinar-2015-Rawle sb |
| 00:14:59 | Low temperature grinding |
| 00:16:00 | S M Mathew, V V Sreenarayanan Volume surface mean from screens |
| 00:16:40 | Spice enemies |
| 00:17:42 | Advice “I don’t want your no-good advice anymore” Arrivalhttps://www.youtube.com/watch?v=1wxLpdEFRHE |
| 00:18:36 | Perfect spice container |
| 00:19:12 | Don’t forget…. |
| 00:20:14 | Don’t forget…. |
| 00:20:35 | Olusanya et al…. |
| 00:21:15 | Dust hazards in the spice industry |
| 00:21:45 | (Potentially) hazardous chemicals present in spices |
| 00:22:32 | Extraction of components – cloves as example |
| 00:22:59 | Concentration via RI |
| 00:23:24 | Extraction |
| 00:23:52 | Novel routes to chemotherapy |
| 00:24:24 | Three formulations tested |
| 00:24:51 | Solvent-to-solids & Conclusion |
| 00:25:04 | Angelica powder |
| 00:25:27 | Frequency plots of powders |
| 00:25:54 | Increased “bone metabolism” |
| 00:26:05 | Anti-spatter in fats – WO2005/058066 - Unilever |
| 00:26:43 | Materials and claims – note English spelling |
| 00:27:13 | Oregano |
| 00:27:56 | Use of D[3,2] – Sauter Mean DiameterISO 9276-2:2001 equation (20) |
| 00:28:51 | Coriander – energy consumption |
| 00:29:08 | More grinding studies – mango* ginger |
| 00:29:52 | Mango Ginger – particle size by screens |
| 00:30:39 | Sampling of spices – the Spice Mill |
| 00:31:26 | Minimum mass - coffee - http://tinyurl.com/pchjwea |
| 00:31:53 | Minimum mass where x99 is at given point1% standard error (99% confidence limits) |
| 00:32:22 | Lower the bar: x90 @ 5% S.E. (250 times less sample…) |
| 00:33:11 | Other effects – segregation of flavor |
| 00:34:21 | Indian spice exportsSource: http://www.indianspices.com/ |
| 00:35:01 | Curry powder |
| 00:35:50 | http://en.wikipedia.org/wiki/Curry |
| 00:36:49 | Currey – 1774Tumeric, ginger, pepper |
| 00:37:31 | Noteshttp://www.telegraph.co.uk/foodanddrink/3489993/Controversy-surrounds-the-true-origins-of-Indian-curry.html |
| 00:38:28 | Captain William White |
| 00:38:56 | Empress of India Curry Powder |
| 00:39:13 | Britain and Curries |
| 00:39:55 | Curry Powder - USDAhttp://www.ams.usda.gov/AMSv1.0/getfile?dDocName=STELDEV3006726 |
| 00:40:20 | List of analytical requirements |
| 00:40:51 | Curry powder – 95% passes 30# (600 mm) sieve |
| 00:41:17 | Conclusions |
| 00:42:09 | Other relevant webinars |
| 00:42:37 | Thank you! |
Spices are usually supplied in powder form. Why is this so? Why would we want to comminute (size reduce) a spice? Why isn't curry powder made of curry? These and other questions will be explored in this presentation.