Effective and Convenient Sterilization of Spices
For the production of sausages, meat and fish products as well as for numerous other foods, large amounts of most different spices are processed. Coming from distant countries and climate zones, they however also carry large amounts of micro-organisms. Amounts of several million “colony-forming units per gram” (CFU/g) are perfectly normal. Still, these spices should be as germ-free as possible when fed to industrial production processes for foods. Heating the spices over a longer period of time is not acceptable: this process would indeed eliminate the germs, however destroy or desorb fragrances and flavors as well.
AVA has found the process solution to sterilize effectively, yet protecting fragrances and flavors. AVA vertical dryers of the series HVW-VT are suitable for all variants of overpressure sterilization and saturated steam sterilization. The amount of microorganisms in pepper, coriander, marjoram, onions, sweet pepper, and mixed spices has been held considerably below respective food-law standard and warning values. In the cases of yeast-fungi and mildew values, AVA has even reached values below detection limits. Still, these series are characterized by a great ease of use. AVA’s vertical technique provides for an technically optimized flow of materials without carryover: the machine is fed automatically from the upper side and after the sterilization process discharged on the bottom.
The AVA machines work without any loss of fluid or flavor. All and any sterilization parameter are adjustable according to respective products.
