Pesteurization is a short treatment (from 2 to 5) at a moderate temperature to ensure that product is free of pathoges (E.Coil, Salmonella or other coliforms). This is the best protection for company’s reputation. In pesteurization mode, the treatment is soft and usually do not affect any organoleptic or visual properties of the product.
Elimination Of Insects
Namah Steam Sterile can also be used for elimination of insects from most commodities including fresh fruits and vegetables. Current heat treatment schedules for fruits and vegetables utilize hot water dips or long-term residence in heated rooms at atmospheric pressure.
Namah Steam Sterile facilitates treatment in a much shorter time and can be performed on palletized product contained with in shipping cartons.
Microbial Safety In Spices, Herbs, Seeds And Nuts
A variety of microbial reduction techniques are routinely employed within the industry for reduction of pathogens. These techniques include: fumigants (ethylene oxide and propylene oxide) and irradiation. The world is changing, Consumers Want Healthy Foods which are not treated with a process that possible leave behind a chemical residue or create toxins. Therefor the Natural steam sterilization/pasteurization with pure steam has gained significantly in popularity. The very short contact (20-40 seconds) with high pressure steam at a temperature that may vary between 102°C and 122°C makes it possible to decontaminate heat sensitive herbs, spices and seeds without adverse effect on quality.
