The steam sterilization process has been conducted on a service basis in our company since 1999 by using a fully professional and modern technological line. We provide services in the field of the sterilization of spices, herbs, dried vegetables and mushrooms. Also, the products we offer can be sterilized at the customer’s request.
Steam sterilization is a technological process involving the destruction of microorganisms with the concurrent preservation of organoleptic properties of raw materials.
The sterilizing factor is saturated steam in overpressure, with a temperature from 120 to 400˚C. Steam sterilization achieves a full effect if steam affects the commodity undergoing sterilization over a strictly set time, from 15 to 60 seconds. A system of sieves matched individually depending on a sort process and a degree of the impurity of raw material is aimed at the separation of foreign bodies (also sand, stems and the like). Owing to magnets and metal detectors, we successfully eliminate ferrous contaminants.
After the sterilization process product has a more intensive colour and looks more attractive than before (the effect of washing by steam), depending on the requirements of the customer, we can regulate the moisture content of the product, and even a significant reduction is possible. We achieved proficiency and a full understanding of the process of steam sterilization, which permitted us, as one of the few, to conduct the sterilization process of onion – an exceptionally difficult commodity to be sterilized, owing to a high content of sugar.
Steam sterilization under pressure is an optimal method as it is effective and natural. The process has become a standard treatment of herbs, spices and dehydrated vegetables in Africa and worldwide.