| 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 eurpoean markets have been demanding the sterilization of the spices. Spices are sterilized by two ways. One is batch type sterilization and another is continous 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 continous 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 is preserved. Batch size sterilizers come in various capacities from 50 kgs to 3000 kgs / batch and even more on request.
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