Spices Sterilizing Systems

Product Details:

Sterilization of Spices/ Foodstuffs:
Spices have a daily usage in every home. Spices are extensively used in cooking all over the world. However, in recent times most of the eurpoean markets have been demanding the sterilization of the spices. Spices are sterilized by two ways. One is batch type sterilization and another is continuous type sterilization. Both the systems are good and based on the batch sizes. For small batch sizes batch type sterilization system is preferred as it is cost effective but for high productions, continuous sterilization is preferred.

Batch Sterilizer:
It Consists of a conical shaped vessel fully closed jacketed in which material is loaded. The vessel is subjected to vacuum and the material is subjected to steam sterilization. At the same time, the material is tumbling inside the vessel. This enables proper mixing cum perfect sterilization of the product. Vacuum inside the chamber ensures that the microbiological and organoleptic properties of the product are preserved. Batch size sterilizers come in various capacities from 50 kgs to 3000 Kgs/batch and even more on request.

Continuous Sterilizer:
Continuous sterilizer comes in various designs which depend on the customer's specific requirements. Most widely used continuous sterilizer is the sterilization chamber consisting of a screw conveyor from which the material is continuously moving forward. The material is loaded through a silo to the screw conveyor which tranverses the material into the sterile environment where the material is subjected to steam sterilization and after passing through the steam sterilization it passes through the depressurization chamber. Finally, it is subjected to flash cooling chamber where the material is cooled and the product is subject to controlled temperature air and humidity where it removes any moisture from the product after sterilization and due to the flash cooling system the products organoleptic properties of the product is preserved.