Food safety ! Natural sterilization/pasteurization of products 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 (autoclave) at a temperature that may vary between 102°C and 122°C makes it possible to decontaminate heat sensitive food products without adverse effect on quality.
After the thermal steam treatment, the product is dried on a fluid bed dryer.
Suitable for spices, herbs, seeds, nuts etc. #steam#sterilizer
