The consumption of spiced food is steadily increasing, subsequently leading to increased incidence of spice-related food illnesses. Many outbreaks can be traced to human pathogens that can survive in low moisture content of spices, prompting development of additional inactivation treatments that reduce bacterial pathogens while maintaining spice quality. Spices are currently treated by fumigation with ethylene oxide, pasteurization with ionizing radiation, or steam treatment. However, these treatments exhibit flaws pertaining to consumer preference, regulatory issues, and quality degradation. In this study, two novel treatments were evaluated for reduction of Salmonella enterica Tennessee: far infrared radiation (FIR), a short time â " high temperature treatment, and pasteurization with ethanol vapor (EV). Both treatments were effective in reducing levels of Salmonella Tennessee between 3-5 logs. FIR treatment showed increased efficacy at longer treatment times with a maximum reduction of 5 log CFU/g in paprika at 24s. EV reduced Salmonella Tennessee by 3 log CFU/g within 120s when applied to inoculated paprika and black pepper without detrimentally affecting spice quality. However, the samples receiving FIR treatments suffered reductions in volatile content and color changes to the spices. High levels (up to 1% w/w) of residual ethanol were also detected on samples treated for 300s. Concluding, both treatment show similar results when comparing efficacy; however, based on the magnitude of change in volatile content associated with FIR being significantly greater than those samples receiving EV, FIR treatment requires additional research before recommending for use with dried, ground paprika, black pepper, or sage. / Master of Science

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Condensed matter systems exhibit a variety of dynamical phenomena at low energy scales, from gigahertz (GHz) to terahertz (THz) frequencies in particular, arising from complex interplay between charge, spin, and lattice. A large number of collective and elementary excitations in solids occur in this frequency range, which are further modified and enriched by scattering, interactions, and disorder. Recent advancements in spectroscopic methods for probing low-energy dynamics allow us to investigate novel aspects of charge and spin dynamics in solids. In this dissertation work, we used direct current (DC) conductivity, GHz, THz, and mid-infrared (MIR) techniques to provide significant new insights into interaction and disorder effects in low-dimensional systems. Specifically, we have studied temperature-dependent magnetoresistance (MR) and electron spin resonance (ESR) in single-wall carbon nanotubes (SWCNTs), intra-exciton scattering in InGaAs quantum wells, and high-field MIR-induced band gaps in graphene. Temperature-dependent resistance and MR were measured in an ensemble of SWCNTs from 0.3 to 350 K. The resistance temperature behavior followed a 3D variable range hopping (VRH) behavior from 0.3 to ~100 K. A positive MR was observed at temperatures above 25 K and could be fit with a spin-dependent VRH model; negative MR was seen at low temperatures. In the GHz regime, the ESR linewidth for SWCNTs was observed to narrow by as much as ~50% as the temperature was increased from 3 to 300 K, a phenomenon known as motional narrowing, suggesting that we are detecting the ESR of hopping spins. From the linewidth change versus temperature, we find the hopping frequency to be 285 GHz. For excitons in InGaAs quantum wells, we demonstrate the manipulation of intra-excitonic populations using intense, narrow-band THz pulses. The THz radiation temporarily quenches the 1s emission, which is then followed by an enhancement and subsequent decay of 2s emission. After the quenching, the 1s emission recovers and then eventually becomes enhanced, a demonstration of energy storage in intra-exciton states known as excitonic shelving. We show that the diffusive Coulomb scattering between the 2p and 2s states produces a symmetry breaking, leading to a THz-field-induced 1s-to-2s exciton population transfer.