PASTEURIZATION AND STERILIZATION OF LOW MOISTURE FOODS
The Napasol technology is particularly suitable for low moisture foods such as nuts, seeds, herbs, spices, botanicals, dry fruit and dehydrated vegetables and mushrooms.It eliminates pathogens spoilage microorganisms, and kills pests and insects at all stages of development.
Steam and Vacuum Combine Naturally
Initially a deep vacuum removes all the air from the chamber. When steam is injected it instantly fills all the space homogeneously. As a result the temperature of the product rises uniformly throughout the autoclave. When the Pasteurization or Sterilization temperature is reached it is maintained in saturated steam conditions for a precise treatment time. This is followed by a deep vacuum phase which removes all the moisture brought by the steam leaving the product as dry as before the treatment. The combination of steam and vacuum allows the process to be effective at relatively low temperatures.
Advantages of NAPASOL Pasteurization & Sterilization
- Handles products of all sizes and shapes: whole, chopped or ground Nuts; Dried Fruit, Botanicals; Herbs and Spices in multiple forms such as whole leaves, stems, flowers, roots, cut pieces or powders.
- Totally natural process leaved no residues, suitable for organic and conventional products.
- Gentle treatment leaves nutritional and sensory qualities unchanged.
- The batch process provides a Documented Critical Control Point (CCP) and full traceability.
- No down time for cleaning: product never comes in contact with the installation, no cross contamination.
- No moving parts, low maintenance, and no product damage.
- Unlike steam treatments at ambient pressure, the NAPASOL process does not need a drying step.
- Compact installation whose small footprint fits into the process flow.
