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Steriliser

Product catalog summary

Introduction
The document describes the Ventilex continuous steam sterilizing/pasteurizing systems designed for decontaminating herbs, spices, seeds, and nuts. The system ensures safety for human consumption without compromising flavor, taste, or color.

System Specifications
The Ventilex system processes both ground and whole products, aiming for decontamination rather than sterilization. It uses a short time-high temperature (ST-HT) process, similar to dairy pasteurization, to maintain product quality. The continuous autoclave process time is 25-35 seconds, followed by cooling and drying in a fluid bed dryer/cooler.

Process Details
The system rapidly cools products to below 55°C within 30 seconds, minimizing exposure to high temperatures. Steam temperature is adjustable between 102 and 122°C, affecting the log-reduction of microorganisms. Typical steam temperatures vary by product type, such as 119-120°C for black pepper and 102-105°C for herbs.

Performance and Results
Tests show significant microbial reduction, such as Bacillus Cereus being undetectable post-treatment. Color and oil content changes are minimal, ensuring product quality. For example, sweet paprika showed a color change from 95 to 93 ASTA units, and rosemary's oil content remained unchanged.

Design Features
The system includes self-cleaning rotary valves and a variable speed shaker bed for consistent product treatment. It supports automatic cleaning in place (CIP) and is FDA validated.

Microbiological Quality
Post-treatment, products have less than 10,000 Cfu/g total count, with specific bacteria like Salmonella absent in 25 grams and Bacillus Cereus under 100 Cfu/g.

Latest Developments
Ventilex has developed a continuous pasteurizing system for almonds, validated by the FDA, achieving a 5 log reduction on Salmonella.

Conclusion
The Ventilex system offers an efficient, high-quality solution for decontaminating food products, maintaining their organoleptic properties while ensuring safety.

Catalog excerpts

VENTILEX B.V. PO Box 158 8180 AD Heerde The Netherlands Tel: +31 (0)578 698200 Fax: +31 (0)578 698282 www.ventilex.com “Continuous Decontamination Plants for Spices and Herbs”

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“CONTINUOUS STEAM STERILIZING/PASTEURIZING SYSTEMS” The “ Continuous Ventilex “ system has been developed for the decontamination of herbs, spices, seeds and nuts to make them safe for human consumption without adverse effect on the organoleptic characteristics and appearance ( flavour/taste and colour). Special design features allow for the processing of ground products as well as whole products. The word “decontamination” is used as the process aims at a safe product and not at a sterile product; this means that micro-organism that are hazardous for heath or causing food spoilage shall be eliminated....

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The “log-reduction” with the Ventilex system is mainly a function of the chosen steam temperature which is infinitely variable adjustable between 102 and 122 degree C. The final moisture content of the product leaving the dryer/cooler is mainly a function of the selected air temperature in the drying section. Typical time temperature curve for whole pepper grains as well as herbs are shown on the time/temperature diagram herefor. Typical steam temperatures in the autoclave are 119-120 degree for whole black pepper, 116-118 degree C for paprika powder and 102-105 degree C for herbs like mayoram...

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Typical design details of the Ventilex sterilizer are the self cleaning rotary valves for product feed and discharge and the variable speed shaker bed serving the internal conveying of the product through the system in a way that the difference in treatment time for each part of the product flow is less than 4 %. The Shaker bed design allows for automatic CIP (cleaning in place). The Ventilex system has been validated by the FDA in the USA. The system is controlled by a central control panel validated for data logging (see picture).

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Pasteurization system for almonds Microbiological quality of products treated with the Ventilex system: Total count: less than 10.000 Cfu/g Enterobacteriaceae: less than 10 Cfu/g Salmonella absent in 25 grams Yeasts and moulds: less than 10 Cfu/g Bacteria spores: Bacillus Cereus less than 100 Cfu/g Clostridium Perfringers less than 100 Cfu/g Staphylococcus Aureus less than 100 Cfu/g Latest development Not every product requires treatment with high pressure steam at temperatures above 100 degree C and Ventilex has successfully designed and supplied a continuous pasteurizing system for almonds...

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Decontamination plant shows: dust separator, dryer/cooler and sterilizer Side view of Bokfard sterilizer with rotary product inlet valve

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Exhaust Product feed Exhaust fan Product discharge Jj __________^_q^_ Air Met = Product flou = Exhaust air Supply Fan Sterle fllter Dust fllter Clean supply air Օ Clean heated supply air = Stean supply ■ Sterlllzer stean PBTNTTPI F af th« Rotary pressure valve C.l.p. (cleaning in place) = Stean exhaust ^is&s&v &&&&& ssssdk SEtsusSba ■鮙 h bni pjuucbi ■ i KERK NEIMERUWR toj cn-mm a» an mm

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Steriliser

Steriliser

Catalog excerpts

All Ventilex BV catalogs and technical brochures