An initial study of the combination of IR, UV and ozone on treating raw and artificially inoculated chilli flakes (CF, Capsicum annum L) was assessed using a specially designed fluidised bed system, in a fused quartz tube, using a distributor plate and filtered air, to keep the CF in an air suspension. The untreated samples, as bought, were contaminated with ~1 × 10⁶ cfu/g, they were subsequently autoclaved, and inoculated with Escherichia coli (MG1655). The individual treatments were all effective in reducing the bioburden with log reduction and treatment times ~6 logs (cfu/g) in ≤20 min for ozone (300 mgO₃hr^−>1); ~7 logs (cfu/g) in ≤40 min, for UV (4 W); and ~7 logs (cfu/g) in ≤20 min, for IR (100 W); for stationary air with ozone, and an airflow of 108 Lmin^−>1 with UV and IR treatment. The IR was modulated so that the external tube temperature was 58–60 °C. The treatment order was more effective for the IR and UV followed by ozone, than ozone followed by UV and IR (ozone, 10 min, UV and IR 10 min combined), this was due to the higher intial reduction of the UV and IR (0.80 log (cfu/g)) than with ozone first (0.13 log (cfu/g)). Such decontamination systems could be used efficiently when conveying the spices, just prior to aseptic packaging.

使用特别设计的流化床系统，在熔融石英管中，使用分配器板和过滤空气，评估了红外，紫外线和臭氧结合对处理生的和人工接种的辣椒片（CF，辣椒）的初步研究。，将CF保持在空气悬浮状态。购买的未处理样品被〜1×10 ⁶ cfu / g污染，随后将其高压灭菌，并接种大肠杆菌（MG1655）。各处理都有效地在≤20分钟的臭氧减少与对数减少和处理时间〜6张数（CFU / g）的生物负载（300 MGO ₃小时^{- > 1}）; 对于UV（4 W），在≤40分钟内〜7 log（cfu / g）; 对于IR（100 W），在≤20分钟内达到〜7 log（cfu / g）；适用于带有臭氧的固定空气，以及经过UV和IR处理的108 Lmin- ^{> 1}的气流。调制了红外，使外管温度为58–60°C。该处理顺序对IR和UV继之以臭氧的处理比对臭氧其次是UV和IR更为有效（臭氧，10分钟，UV和IR合并10分钟），这是由于UV和IR的初始还原更高（ 0.80 log（cfu / g）），而不是首先使用臭氧的情况（0.13 log（cfu / g））。这样的去污系统可以在无菌包装之前输送香料时有效地使用。