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”

“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....

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...

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).

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...

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

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