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.
Process description of our Continuous pasteurization and sterilization system
Steps
- Ensure mixing
- Treat all types of products
- Allows controlled residence time (vibrating frequency)
Direct heat
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
Ingredients processed
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:
Egg powder
Seawead
sagedan
delion
peppermint (teacut, leaves, …)
sesame
hazelnuts (whole, kernels, meal)
Oregano
Basil
Cinnamon sticks
Licorice
Ginger (slices & powders)
Black pepper
whole chili peppers
chili flakes
ground paprika
Keratin powder
Valerian
Vanilla
Sage
Barley
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
CONTINUOUS PASTEURIZATION & STERILIZATION with cooling process for NUTS gallery
