US3746553A - Process for cleaning spices and herbs - Google Patents
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- US3746553A US3746553A US00127607A US3746553DA US3746553A US 3746553 A US3746553 A US 3746553A US 00127607 A US00127607 A US 00127607A US 3746553D A US3746553D A US 3746553DA US 3746553 A US3746553 A US 3746553A
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- 235000013599 spices Nutrition 0.000 title claims abstract description 44
- 238000000034 method Methods 0.000 title claims description 28
- 235000008216 herbs Nutrition 0.000 title abstract description 25
- 238000004140 cleaning Methods 0.000 title abstract description 16
- 239000000126 substance Substances 0.000 claims abstract description 26
- 239000000356 contaminant Substances 0.000 claims abstract description 14
- 238000001035 drying Methods 0.000 claims abstract description 8
- 239000000243 solution Substances 0.000 claims description 26
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 16
- QTBSBXVTEAMEQO-UHFFFAOYSA-N Acetic acid Chemical compound CC(O)=O QTBSBXVTEAMEQO-UHFFFAOYSA-N 0.000 claims description 9
- 235000002566 Capsicum Nutrition 0.000 claims description 6
- 239000006002 Pepper Substances 0.000 claims description 6
- 235000016761 Piper aduncum Nutrition 0.000 claims description 6
- 235000017804 Piper guineense Nutrition 0.000 claims description 6
- 235000008184 Piper nigrum Nutrition 0.000 claims description 6
- 239000002253 acid Substances 0.000 claims description 6
- 239000012670 alkaline solution Substances 0.000 claims description 4
- 239000003513 alkali Substances 0.000 claims description 3
- 239000007864 aqueous solution Substances 0.000 claims description 2
- 239000003518 caustics Substances 0.000 claims description 2
- 244000203593 Piper nigrum Species 0.000 claims 1
- 239000007921 spray Substances 0.000 abstract description 11
- 238000005406 washing Methods 0.000 abstract description 6
- 230000003472 neutralizing effect Effects 0.000 abstract description 4
- 239000003795 chemical substances by application Substances 0.000 abstract description 2
- 210000003608 fece Anatomy 0.000 description 12
- 241000238631 Hexapoda Species 0.000 description 11
- 244000037364 Cinnamomum aromaticum Species 0.000 description 9
- 235000014489 Cinnamomum aromaticum Nutrition 0.000 description 9
- 241000283984 Rodentia Species 0.000 description 6
- 239000010871 livestock manure Substances 0.000 description 6
- 239000000341 volatile oil Substances 0.000 description 6
- 206010061217 Infestation Diseases 0.000 description 5
- 241000722363 Piper Species 0.000 description 5
- 244000273928 Zingiber officinale Species 0.000 description 4
- 235000006886 Zingiber officinale Nutrition 0.000 description 4
- 235000008397 ginger Nutrition 0.000 description 4
- 244000080208 Canella winterana Species 0.000 description 3
- 235000008499 Canella winterana Nutrition 0.000 description 3
- 244000304337 Cuminum cyminum Species 0.000 description 3
- 235000007129 Cuminum cyminum Nutrition 0.000 description 3
- 235000013628 Lantana involucrata Nutrition 0.000 description 3
- 235000006677 Monarda citriodora ssp. austromontana Nutrition 0.000 description 3
- 240000007673 Origanum vulgare Species 0.000 description 3
- 244000178231 Rosmarinus officinalis Species 0.000 description 3
- HEMHJVSKTPXQMS-UHFFFAOYSA-M Sodium hydroxide Chemical compound [OH-].[Na+] HEMHJVSKTPXQMS-UHFFFAOYSA-M 0.000 description 3
- 244000223014 Syzygium aromaticum Species 0.000 description 3
- 235000016639 Syzygium aromaticum Nutrition 0.000 description 3
- 240000002657 Thymus vulgaris Species 0.000 description 3
- 235000007303 Thymus vulgaris Nutrition 0.000 description 3
- 229940017545 cinnamon bark Drugs 0.000 description 3
- 239000007787 solid Substances 0.000 description 3
- 239000001585 thymus vulgaris Substances 0.000 description 3
- 241000894006 Bacteria Species 0.000 description 2
- 241000723347 Cinnamomum Species 0.000 description 2
- NBIIXXVUZAFLBC-UHFFFAOYSA-N Phosphoric acid Chemical compound OP(O)(O)=O NBIIXXVUZAFLBC-UHFFFAOYSA-N 0.000 description 2
- 235000017803 cinnamon Nutrition 0.000 description 2
- 239000000796 flavoring agent Substances 0.000 description 2
- 235000019634 flavors Nutrition 0.000 description 2
- 239000012634 fragment Substances 0.000 description 2
- 241001132374 Asta Species 0.000 description 1
- CMSMOCZEIVJLDB-UHFFFAOYSA-N Cyclophosphamide Chemical compound ClCCN(CCCl)P1(=O)NCCCO1 CMSMOCZEIVJLDB-UHFFFAOYSA-N 0.000 description 1
- 244000000231 Sesamum indicum Species 0.000 description 1
- 235000003434 Sesamum indicum Nutrition 0.000 description 1
- 238000010521 absorption reaction Methods 0.000 description 1
- 229910000147 aluminium phosphate Inorganic materials 0.000 description 1
- 238000010276 construction Methods 0.000 description 1
- 238000011109 contamination Methods 0.000 description 1
- 235000013399 edible fruits Nutrition 0.000 description 1
- 235000013305 food Nutrition 0.000 description 1
- 239000013505 freshwater Substances 0.000 description 1
- 239000000463 material Substances 0.000 description 1
- 239000000203 mixture Substances 0.000 description 1
- 238000005201 scrubbing Methods 0.000 description 1
- 239000002002 slurry Substances 0.000 description 1
- 238000003756 stirring Methods 0.000 description 1
- 235000013311 vegetables Nutrition 0.000 description 1
- 239000000080 wetting agent Substances 0.000 description 1
Images
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
- A23L27/10—Natural spices, flavouring agents or condiments; Extracts thereof
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
- A23L5/57—Chemical peeling or cleaning of harvested fruits, vegetables or other foodstuffs
Definitions
- DRIER INVEN'TOR JAMES E. AND ERSON ATT' PROCESS FOR CLEANING SPICES AND HERBS BACKGROUND
- spices and herbs e.g., pepper, cinnamon, ginger, rosemary, thyme, cloves, cumin, oregano, and the like, particularly those spices and herbs that are harvested under somewhat primitive conditions, are subject to contamination with live and dead insects, rodent excreta, manure, mold and other extraneous matter. It is quite difficult to remove these contaminants and the methods that have been used heretofore are not necessarily very effective. Furthermore, it is quite important that any method which is used must accomplish the result without destroying or affecting the flavor of the spice or herb which is being cleaned. i
- Another object of the invention is to provide a pro- BRIEF SUMMARY OF THE INVENTION
- a process of cleaning spices and herbs containing contaminants comprises: (a) introducing the spice and herb substances to be cleaned into a tubular first zone containing a dilute alkaline aqueous cleaning solution,
- the process is carried out by introducing the washing solution and the spice and herb substances containing contaminants into a vessel 1 provided with a round feed tube 2 having an inlet 3 for the washing solution and the spice and herb substances. Disposed within the tube 2 is a drive shaft 4 from a multi-speed motor 5 to a paddle 6 with a downward thrust.
- the bottom of the vessel 1 has an inverted conical shape 7 converging with a valved outlet or drain 8.
- an outlet 9 which can also be provided with a control valve, not shown.
- the outlet 9 of vessel 1 empties onto a vibrating screen 10 over which is a series of spray nozzles generally indicated at 11 which are connected to pipe 12.
- the solid residue from vibrating screen 10 is transferred to inlet 13 at the top of tubular member 14 in vessel 15.
- Fresh water is also introduced into inlet 13 and the mixture of water and solids is drawn downwardly through tube 14 by paddle 16 which has a downward thrust and is operated by multi-speed motor 17 through connecting shaft 18.
- Vessel 15 has a valved outlet or drain 19 located at the bottom of the inverted conical shaft portion 20 of vessel 15. Near the top of vessel 15 there is provided an outlet 21 from which the contents of vessel 15 can flow onto a vibrating screen 22 where the solid'materials remaining on said screen are subjected to a high pressure water spray from the nozzles generally indicated at 23 which are connected to pipe 24.
- the spice and herb substances are introduced into vessel 1 at inlet 3 along with a dilute alkaline cleaning solution.
- a solution containing 0.2 percent sodium hydroxide is employed but it will be understood that this concentration is subject to variation. It is also desirable to use at least as great a volume of the cleaning solution as the volume of the spice and herb substances to be cleaned. Usually, it is preferable to employ a volume ratio of alkaline cleaning solution to spice and herb substances of about 2:1.
- the cleaning solution can also contain a wetting agent of any suitable type which meets the requirements for washing food gradematerials. r v r g
- the spice or herb substances can be fed to inlet 3 from a wet state or a dry state.
- spices and herbs absorb moisture like a sponge while others have a very hard surface and-absorb at a slower rate. These latter spices and herbs'can be fed into the solution in a dry state.
- the spices that absorb at a fast rate are preferably presoaked in water prior to being immersed in the alkaline solution.
- the first solution vessel 1 there should be a downward and an upward flow of solution. This is necessary to insure a positive alkaline treatment of thespice or herb and is attained by having a round feed tube 2 mounted in the center of the vessel as indicated in the drawing. Also, as shown in the drawing, the paddle 6 is mounted just below the bottom of the round tube 2. Since the paddle 6 has a downward thrust it first pulls the spice or herb down through the feed tube and into the inverted conical bottom of the vessel 1, then upward to the top of vessel 1 where it flows out through outlet pipe 9. The vessel 1 should be relatively small. Contaminants which drop to the bottom are removed through valved outlet 8. I
- the spice or herb is passed over a dewatering screen 10. While on the dewatering screen the spice or herb is sprayed from nozzles 1 l with an edible acid bath, e.g., dilute acetic acid or phosphoric acid, which neutralizes the alkali.
- an edible acid bath e.g., dilute acetic acid or phosphoric acid
- the spices or herbs are fed to inlet 13 of a large rinse vessel 15 containing water.
- the temperature of the water in this vessel should be slightly above I the temperature of the alkaline solution and the acid rinse. Usually, however, neither temperature will exceed 140 F.
- the warmer solution in vessel 15 will tend to open up the surfaces of the spices or herbs freeing any remaining trapped bacteria, dirt or other contaminants.
- a cold rinse would cause the surfaces of the spices or herbs to contract, trapping the bacteria, dirt and other contaminants.
- vessel 15 is a larger vessel than vessel 1, the construction is basically the same with the same flow pattern.
- a gentle stirring action is adequate for most spices or herbs, but for spices or herbs that tend to curl or roll, e.g., cinnamon, a turbulent action is desirable.
- the turbulent action can be created in two ways, viz.,
- spices and herbs which can be cleaned in accordance with the invention are as follows: pepper, korintji cassia A, cassia B, korintji cassia B, seychelle cinnamon bark, Nigerian split ginger, rosemary, thyme, cloves, cumin and oregano.
- the mold content was reduced to 0.2 percent and the steam volatile oil was 2.9 ml per 100 grams (ASTA'Second Edition 1968 method 16.0); i e j
- the mold content was reduced'to less than 0.1 percent and the steam volatile oil content was 2.0 ml per 100 grams.
- the final drying step can be carried out in any suitable type of drying apparatus but usually the temperature employed should not exceed F.
- a process of cleaning spices and herbs selected from the group consisting of pepper, korintji cassia A, cassia B, korintji cassia B, seychelle cinnamon bark, Nigerian split ginger, rosemary, thyme, cloves, cumin and oregano, containing contaminants which comprises:
- said alkaline solution is an aqueous solution of caustic alkali and said edible acid is acetic acid.
- step (h) is not above 140 F.
Abstract
Contaminants are removed from spices and herbs by a washing process using dilute alkaline cleaning solutions and neutralizing agents and passing the substances to be cleaned through concentric zones with countercurrent flow, thereafter spray rinsing and drying.
Description
United States Patent [191 Anderson July 17, 1973 1 PROCESS FOR CLEANING SPICES AND HERBS [75] lnventori [73] Assignee: John Kraft Sesame Corporation,
Paris, Tex.
[22] Filed: Mar. 24, 1971 [21] Appl. N0.: 127,607
James E. Anderson, Paris, Tex.
134/29, 134/68, 209/159 [511' Int.'Cl A231 1/22 [58] Field of Search 134/27, 29, 184,
[56] References Cited UNITED STATES PATENTS 3,351,195 11/1967 Hukki 209/39 467,838 l/l892 Singleton 209/272 1,888,131 11/1932 Humphrey... 209/159 583,082 5/1897 Prinz 209/159 1,967,176 7/1934 Henry 99/103 OTHER PUBLICATIONS Cruess, Commercial Fruit & Vegetable Products," McGrawHill Book Co., New York (1948) pp. 69-71.
Primary ExaminerJoseph Scovronek Assistant Examiner-Tim Hagan Att0rneyJohnst0n, Root, OKeeffe, Keil, Thompson & Shurtleff ABSTRACT Contaminants are removed from spices and herbs by a washing process using dilute alkaline cleaning solutions and neutralizing agents and passing the substances to be cleaned through concentric zones with countercurrent flow, thereafter spray rinsing and drying.
8 Claims, 1 Drawing Figure DRIER Pmmnnwm 3.746.553
DRIER INVEN'TOR: JAMES E. AND ERSON ATT' PROCESS FOR CLEANING SPICES AND HERBS BACKGROUND It is probably not too well known that spices and herbs, e.g., pepper, cinnamon, ginger, rosemary, thyme, cloves, cumin, oregano, and the like, particularly those spices and herbs that are harvested under somewhat primitive conditions, are subject to contamination with live and dead insects, rodent excreta, manure, mold and other extraneous matter. It is quite difficult to remove these contaminants and the methods that have been used heretofore are not necessarily very effective. Furthermore, it is quite important that any method which is used must accomplish the result without destroying or affecting the flavor of the spice or herb which is being cleaned. i
It would, therefore, be desirable to provide a new and improved process for cleaning spices and herbs containing contaminants which would effectively remove such contaminants without destroying the flavor of the spices and herbs.
OBJECTS described which is relatively inexpensive but at the same time highly effective.
Another object of the invention is to provide a pro- BRIEF SUMMARY OF THE INVENTION In accordance with the invention a process of cleaning spices and herbs containing contaminants is provided which comprises: (a) introducing the spice and herb substances to be cleaned into a tubular first zone containing a dilute alkaline aqueous cleaning solution,
(b) passing said solution containing said substances into an inverted conical second zone wider than said first zone while imparting a rotating force to said solution and substances, (c) causing said solution containing said substances to flow in a third zone concentric to said first zone countercurrent to the direction of flow in said first zone, (d) removing a part of said solution containing said substances from said third zone, (e) dewatering said part while neutralizing it with a dilute solution of an edible acid, (f) rinsing the residual spice and herb substances with water, (g) thereafter passing said substances through a dewatering zone while subjecting them to a high pressure water spray, and (h) drying the resultant product.
DETAILED DESCRIPTION OF THE INVENTION As illustrated in the drawing, the process is carried out by introducing the washing solution and the spice and herb substances containing contaminants into a vessel 1 provided with a round feed tube 2 having an inlet 3 for the washing solution and the spice and herb substances. Disposed within the tube 2 is a drive shaft 4 from a multi-speed motor 5 to a paddle 6 with a downward thrust. The bottom of the vessel 1 has an inverted conical shape 7 converging with a valved outlet or drain 8. In the upper part of vessel 1 is an outlet 9 which can also be provided with a control valve, not shown.
The outlet 9 of vessel 1 empties onto a vibrating screen 10 over which is a series of spray nozzles generally indicated at 11 which are connected to pipe 12.
The solid residue from vibrating screen 10 is transferred to inlet 13 at the top of tubular member 14 in vessel 15. Fresh water is also introduced into inlet 13 and the mixture of water and solids is drawn downwardly through tube 14 by paddle 16 which has a downward thrust and is operated by multi-speed motor 17 through connecting shaft 18. Vessel 15 has a valved outlet or drain 19 located at the bottom of the inverted conical shaft portion 20 of vessel 15. Near the top of vessel 15 there is provided an outlet 21 from which the contents of vessel 15 can flow onto a vibrating screen 22 where the solid'materials remaining on said screen are subjected to a high pressure water spray from the nozzles generally indicated at 23 which are connected to pipe 24.
In practicing the process with the foregoing apparatus, the spice and herb substances are introduced into vessel 1 at inlet 3 along with a dilute alkaline cleaning solution. Usually a solution containing 0.2 percent sodium hydroxide is employed but it will be understood that this concentration is subject to variation. It is also desirable to use at least as great a volume of the cleaning solution as the volume of the spice and herb substances to be cleaned. Usually, it is preferable to employ a volume ratio of alkaline cleaning solution to spice and herb substances of about 2:1. The cleaning solution can also contain a wetting agent of any suitable type which meets the requirements for washing food gradematerials. r v r g The spice or herb substances can be fed to inlet 3 from a wet state or a dry state. This depends upon the absorption ability of the spice or herb. Some spices and herbs absorb moisture like a sponge while others have a very hard surface and-absorb at a slower rate. These latter spices and herbs'can be fed into the solution in a dry state. The spices that absorb at a fast rate are preferably presoaked in water prior to being immersed in the alkaline solution.
In the first solution vessel 1 there should be a downward and an upward flow of solution. This is necessary to insure a positive alkaline treatment of thespice or herb and is attained by having a round feed tube 2 mounted in the center of the vessel as indicated in the drawing. Also, as shown in the drawing, the paddle 6 is mounted just below the bottom of the round tube 2. Since the paddle 6 has a downward thrust it first pulls the spice or herb down through the feed tube and into the inverted conical bottom of the vessel 1, then upward to the top of vessel 1 where it flows out through outlet pipe 9. The vessel 1 should be relatively small. Contaminants which drop to the bottom are removed through valved outlet 8. I
From the outlet pipe 9 the spice or herb is passed over a dewatering screen 10. While on the dewatering screen the spice or herb is sprayed from nozzles 1 l with an edible acid bath, e.g., dilute acetic acid or phosphoric acid, which neutralizes the alkali.
From screen the spices or herbs are fed to inlet 13 of a large rinse vessel 15 containing water. The temperature of the water in this vessel should be slightly above I the temperature of the alkaline solution and the acid rinse. Usually, however, neither temperature will exceed 140 F. The warmer solution in vessel 15 will tend to open up the surfaces of the spices or herbs freeing any remaining trapped bacteria, dirt or other contaminants. A cold rinse would cause the surfaces of the spices or herbs to contract, trapping the bacteria, dirt and other contaminants.
While vessel 15 is a larger vessel than vessel 1, the construction is basically the same with the same flow pattern. A gentle stirring action is adequate for most spices or herbs, but for spices or herbs that tend to curl or roll, e.g., cinnamon, a turbulent action is desirable. The turbulent action can be created in two ways, viz.,
' high pressure water spray nozzles, down in the vessel,
that spray water into the slurry while agitating, or air pumped in the vessel that causes a turbulence in all directions, giving the spices or herbs a thorough scrubbing action.
From vessel 15 the spices or herbs pass through outlet 21 to washing screen 22. Over this screen there are several rows of high pressure water spray nozzles located at an angle that tends to hold the spices or herbs on the screen. The spices or herbs are actually forced through the spray and at this point the spices or herbs tend to roll and tumble causing all surfaces to be exposed to the spray. In this way any remaining contaminants are washedthrough the screen.
From screen 22 the spices or herbs go into a drier, not shown.
The foregoing process and apparatus have been found to be effective in cleaning various types of spices and herbs. Specific examples of spices and herbs which can be cleaned in accordance with the invention are as follows: pepper, korintji cassia A, cassia B, korintji cassia B, seychelle cinnamon bark, Nigerian split ginger, rosemary, thyme, cloves, cumin and oregano.
To illustrate the practical application of the invention, pepper has been cleaned very satisfactorily in repeated tests using the previously described conditions.
1n another series of tests korintji cassia A, which was initially found to contain live and dead insects, extraneous matter and steam volatile oil, was cleaned using the foregoing process and apparatus with the result that when the product was analyzed it was found to contain no live or dead insects, rodent excreta, manure, insect infestation or extraneous matter. The mold content was reduced to 0.2 percent and the steam volatile oil was 2.9 ml per 100 grams (ASTA'Second Edition 1968 method 16.0); i e j In another series of tests with cassia B, all live and dead insects, infestations, rodent excreta, and manure wereeliminated, the mold content was reduced'to less than 0.1 percent and the steam volatile oil content was 2.0 ml per 100 grams.
In another series of tests with korintji cassia B, the process and apparatus were used to eliminate all live and dead insects, insect infestations, rodent excreta, manure and extraneous matter and the mold content was reduced to 0.3 percent. The steam volatile oil content was 2.94 ml per 100 grams.
In another series of tests on seychelle cinnamon bark, all live and dead insect fragments, insect infestations, manure and rodent excreta were eliminated, the extraneous matter was reduced to 0.1 percent, the mold content was also eliminated, and the steam volatile oil content was 1.43 ml per 100 grams.
in another series of tests on Nigerian split ginger, all live and dead insect fragments, rodent excreta, manure and insect infestations were eliminated, the extraneous matter was reduced to less than 0.1 percent, the mold content was 0.1 percent, and the steam volatile oil content was 3.51 ml per grams.
In the cleaning operations previously described, the final drying step can be carried out in any suitable type of drying apparatus but usually the temperature employed should not exceed F.
The invention is hereby claimed as follows:
1. A process of cleaning spices and herbs selected from the group consisting of pepper, korintji cassia A, cassia B, korintji cassia B, seychelle cinnamon bark, Nigerian split ginger, rosemary, thyme, cloves, cumin and oregano, containing contaminants which comprises:
a. introducing said spice and herb substances to be cleaned into a tubular first zone containing a dilute alkaline aqueous cleaning solution,
b. passing said solution containing said substances into an inverted conical second zone wider'than said first zone while imparting a rotating force to said solution and substances,
c. causing said solution containing said substances to flow in a third zone concentric to said first zone countercurrent to the direction of flow in said first zone,
d. removing a part of said solution containing said substances from said third zone, i
e. dewatering said part while neutralizing it with a di lute solution of an edible acid,
f. rinsing the residual spice and herb substances with water,
g. thereafter passing said substances through a dewatering zone while subjecting them to a high pressure water spray, and
h. drying the resultant product.
2. A process as claimed in claim 1 in which said alkaline solution is an aqueous solution of caustic alkali and said edible acid is acetic acid.
3. A process as claimed in claim 1 in which contaminants are removed from the apex portion of said conical zone.
4. A process as claimed in claim 1 in which the volume ratio of solution in (a) to said spice and herb substances is approximately 2:1. a
5. A process as claimed in claim 1 in which the water used in rinse step (f) is heated and the temperature of said water is higher than the temperature in steps (a) to (e) but not above 140 F.
6. A process as claimed in claim 1 in which rinse step (1') is repeated.
7. A process as claimed in claim 1 in which the drying temperature in step (h) is not above 140 F.
8. A process as claimed in claim 1 in which said substance tobe cleaned is pepper.
Claims (7)
- 2. A process as claimed in claim 1 in which said alkaline solution is an aqueous solution of caustic alkali and said edible acid is acetic acid.
- 3. A process as claimed in claim 1 in which contaminants are removed from the apex portion of said conical zone.
- 4. A process as claimed in claim 1 in which the volume ratio of solution in (a) to said spice and herb substances is approximately 2:1.
- 5. A process as claimed in claim 1 in which the water used in rinse step (f) is heated and the temperature of said water is higher than the temperature in steps (a) to (e) but not above 140* F.
- 6. A process as claimed in claim 1 in which rinse step (f) is repeated.
- 7. A process as claimed in claim 1 in which the drying temperature in step (h) is not above 140* F.
- 8. A process as claimed in claim 1 in which said substance to be cleaned is pepper.
Applications Claiming Priority (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
US12760771A | 1971-03-24 | 1971-03-24 |
Publications (1)
Publication Number | Publication Date |
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US3746553A true US3746553A (en) | 1973-07-17 |
Family
ID=22430974
Family Applications (1)
Application Number | Title | Priority Date | Filing Date |
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US00127607A Expired - Lifetime US3746553A (en) | 1971-03-24 | 1971-03-24 | Process for cleaning spices and herbs |
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US (1) | US3746553A (en) |
Cited By (4)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
US4592892A (en) * | 1981-11-12 | 1986-06-03 | Kabushiki Kaisha Ueno Seiyaku Oyo Kenkyujo | Aqueous sterilizing agent for foods or food processing machines and utensils |
US4988391A (en) * | 1983-09-08 | 1991-01-29 | Bormann Georg Von | Process, plant and/or apparatus for treating oil-contaminated debris or like materials |
US20080083659A1 (en) * | 2006-10-10 | 2008-04-10 | Envirolytic Technologies, Llc | Systems and methods of separating manure from a manure and bedding mixture |
US20090226549A1 (en) * | 2008-03-06 | 2009-09-10 | Kenneth John Hughes | Herbal extracts and flavor systems for oral products and methods of making the same |
Citations (5)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
US467838A (en) * | 1892-01-26 | Combined screen and conveyer | ||
US583082A (en) * | 1897-05-25 | Machine for washing grain | ||
US1888131A (en) * | 1931-02-24 | 1932-11-15 | Effingham P Humphrey | Gyroseparator |
US1967176A (en) * | 1927-05-14 | 1934-07-17 | Arthur M Henry | Process for the removal of residual poisons from fruits and vegetables |
US3351195A (en) * | 1963-04-08 | 1967-11-07 | Hukki Risto Tapani | Method and apparatus for continuous classification of solid particles dispersed in afluid carrier |
-
1971
- 1971-03-24 US US00127607A patent/US3746553A/en not_active Expired - Lifetime
Patent Citations (5)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
US467838A (en) * | 1892-01-26 | Combined screen and conveyer | ||
US583082A (en) * | 1897-05-25 | Machine for washing grain | ||
US1967176A (en) * | 1927-05-14 | 1934-07-17 | Arthur M Henry | Process for the removal of residual poisons from fruits and vegetables |
US1888131A (en) * | 1931-02-24 | 1932-11-15 | Effingham P Humphrey | Gyroseparator |
US3351195A (en) * | 1963-04-08 | 1967-11-07 | Hukki Risto Tapani | Method and apparatus for continuous classification of solid particles dispersed in afluid carrier |
Non-Patent Citations (1)
Title |
---|
Cruess, Commercial Fruit & Vegetable Products, McGraw Hill Book Co., New York (1948) pp. 69 71. * |
Cited By (6)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
US4592892A (en) * | 1981-11-12 | 1986-06-03 | Kabushiki Kaisha Ueno Seiyaku Oyo Kenkyujo | Aqueous sterilizing agent for foods or food processing machines and utensils |
US4988391A (en) * | 1983-09-08 | 1991-01-29 | Bormann Georg Von | Process, plant and/or apparatus for treating oil-contaminated debris or like materials |
US20080083659A1 (en) * | 2006-10-10 | 2008-04-10 | Envirolytic Technologies, Llc | Systems and methods of separating manure from a manure and bedding mixture |
US7552827B2 (en) * | 2006-10-10 | 2009-06-30 | Envirolytic Technologies, Llc | Systems and methods of separating manure from a manure and bedding mixture |
US20090226549A1 (en) * | 2008-03-06 | 2009-09-10 | Kenneth John Hughes | Herbal extracts and flavor systems for oral products and methods of making the same |
US11211249B2 (en) | 2008-03-06 | 2021-12-28 | Sensient Flavors Llc | Herbal extracts and flavor systems for oral products and methods of making the same |
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