CONTINUOUS PASTEURIZATION & STERILIZATION with cooling process for NUTS, SEEDS, DRY FRUIT, SPICES AND BOTANICALS.
The Steristep uses 2 sources of energy for more flexibility and efficiency. Sterilization of several products can be achieved with this process such as herbs, spices, nuts, flours, powders etc. It is a complete production line with its own cooling section (see cooling).
Steristep technology is TERP validated (between 5 and 7 log reduction) by 3 different independent labs on 3 continents (Europe, USA and Africa). The process has also been FDA approved for spice sterilization at 2 of our clients processing plants.
For TERP reports and information, please contact us
Process description of our Continuous pasteurization and sterilization system
- Ensure mixing
- Treat all types of products
- Allows controlled residence time (vibrating frequency)
Particles heated by contact with a heated stainless steel surface (simple electrical resistances)
- Avoid condensation
- Low energy consumption (70-90kWh/ton – 30% inferior to similar processes)
- High heating surface/m2 (fast rise of product temperature)
- Short residence time
- Preserves the organoleptic properties of products
Steam (100 – 120°C)
The steam is injected with nozzles at the bottom of each step which ensures the following
- Homogeneous exposure to heat of the particles
- Increased thermal conductivity
FCD SYSTEM has pasteurized over 300 different dried ingredients. We can also process functional ingredients as well as spices and plants. You can contact us if you have a question about your ingredients.
You know you can rely on our equipment and skills because we use it every day at our service facility for the following:
peppermint (teacut, leaves, …)
hazelnuts (whole, kernels, meal)
Ginger (slices & powders)
whole chili peppers
What is the difference between CONTINUOUS PASTEURIZATION & STERILIZATION?
Continuous pasteurization & sterilization allows to treat bulk products while ensuring the whole surface gets treated (by being exposed to heat by conduction and steam by convection). Pasteurization eliminates the pathogens such as samlonella, E.coli, Listeria, etc. while sterilization completely wipes out all germs including the mesophilic flora, making an ingredient.
more details on pathogens: https://www.foodsafetynews.com/2013/01/how-do-pathogens-get-into-produce