Pasteurisation of dried ingredients

The pasteurisation of dry ingredients requires specialised conditions, as traditional water/steam-based heating systems are not appropriate.

Contact us

Before you Send please insert the same letters and numbers you see in this image captcha_image into this box: (this helps us fight spam)


When you click on the Send button you will be deemed to have accepted our terms and conditions

Transcript

It had long been assumed that dry food and ingredients, carried little risk with regards to food borne pathogens.


It is now clear, however, that whilst pathogens are unlikely to grow in dry products, if they are present they can often survive.


The system shown here is for decontamination of low moisture foods such as seeds, nuts and spices.


It incorporates electrical heating with superheated steam, followed by a drying step to remove moisture before packing. The system, developed by Revtech France, uses two spiral columns - the first for pasteurising and the second for drying.


The dry particles are moved up the pasteurisation spiral by vibrations that also help prevent the particles settling and scorching. The residence time and the spiral temperature can be varied, to deliver an appropriate heat treatment.


For pathogen reduction, superheated steam is injected into the spiral.


In other words, the pasteurisation spiral provides a controlled wet environment for the destruction of microorganisms.


Depending on the product, the process requires a drying or cooling step to lower the product's water activity to a level suitable for storage. So, as the product leaves the pasteuriser, it is passed through the drying spiral, again via vibrations, where cool, filtered air is blown on to the product to dry and cool it.


The pasteurisation spiral can also be used to roast or toast products such as nuts and seeds - a process which doesn't require steam addition.


The pilot facility shown is available for independent trials, to help companies establish the process parameters for their products.

More on Manufacturing and processing

Rapid methods for hygiene determination

Cooking (heating) instruction validation

The new BRCGS Global Standard Food Safety Issue 9 – Clause 5.2.4 relates to ensuring safe cooking (heating) instruction validation.


Chicken cooking in air fryer

Heating characteristics of domestic air fryers – technical challenges affecting cooking instruction validation

In this white paper, we explore the implications of the variability in pre-heat time, temperature dial accuracy and cooking time.


Selection of vegetables surrounding sauce jars

Showcasing the benefits of induction heating

Discover how induction heating works, its applications and benefits, and experience it for yourself with our production trials.


Strategy plan on desk

Gap analysis: What is it? And when might you need it?

In this short video, Richard Leathers, Global Quality Lead, discusses consultancy gap analysis and why it is crucial to a food business.


Man in kitchen opening oven door checking food

Cooking instruction services: Why you should examine the scientific rigour offered by your service provider

We outline some key considerations to help you examine if your existing partner is delivering what you need.


Two female workers discussing while standing in food factory.

Conducting a consultative review of a Campden BRI member company’s QMS

Discover the many streamlined benefits our client gained following our consultative review of their QMS.



Contact an expert