A variety of microbial reduction techniques are routinely employed within the industry for reduction of pathogens. These techniques include: fumigants (ethylene oxide and propylene oxide), steam and irradiation. Each technique has advantages and limitations in effectiveness, quality impact and consumer acceptance.
Natural sterilization/pasteurization with pure steam has gained significantly in popularity with the introduction of the continuous HT-ST “In-Flow” steam decontamination process.
The very short contact (20-40 seconds) with high pressure steam at a temperature that may vary between 102°C and 122°C makes it possible to decontaminate heat sensitive herbs, powder and spices without adverse effect on quality. Suitable for spices, herbs, botanicals, seeds, whole products and ground products.
Microbial Safety in Spices, herbs, seeds and nuts
A variety of microbial reduction techniques are routinely employed within the industry for reduction of pathogens. These techniques include: fumigants (ethylene oxide and propylene oxide) and irradiation. The world is changing, Consumers Want Healthy Foods which are not treated with a process that possible leave behind a chemical residue or create toxins. Therefor the Natural steam sterilization/pasteurization with pure steam has gained significantly in popularity. The very short contact (20-40 seconds) with high pressure steam at a temperature that may vary between 102°C and 122°C makes it possible to decontaminate heat sensitive herbs, spices and seeds without adverse effect on quality.
Sales
Steenplaetsstraat 22 – 26
2288 AA Rijswijk
Nederland
Postadres:
Postbus 3220
2280 GE Rijswijk
Nederland
Tel.: +31 (0)70 390 65 55
E-Mail: sales@siebtechnik-tema.nl
