1st Nordic Drying Conference - NDC'01, Trondheim, Norway, June 27-29, 2001

HOSOKAWA STEAM STERILISATION PROCESS NATURAL WAY FOR HEAT TREATMENT OF HERBS AND SPICES David Hollestelle, MSc, Hosokawa Micron BV, Gildenstraat 26, 7005 BL Doetinchem, The Netherlands, +31 314 373 323, E-mail: CdSys@hmbv.hosokawa.com keywords: steam sterilisation, herbs, spices, vacuum drying ABSTRACT There is a tendency to pay more and more attention to prepare food. Preparation is to be done in a safe and accepted way. Sterilisation of herbs and spices in particular can be done in many ways, like gamma radiation or chemical treatment. However there is one natural and accepted proven method, which is based on steam injection. Steam sterilised products don't have to be foreseen with package labels to inform the consumer while gamma radiated products do. Hosokawa Micron BV offers an economical, yet environmentally safe process for the sterilisation unit of herbs and spices, using steam as sterilising medium. This compact unit ensures an optimal removal of all pathogenic organisms without losing colour and taste. The Hosokawa Steam Sterilisation Process (HSSP) is a batch way of sterilisation, able to sterilise a wide range of leafs, powder or other shaped food material. Both vacuum and elevated pressures operating conditions are used during the steps of the batch-wise steam sterilisation process.

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