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SA Rawther offers the complete
range of steam sterilized whole and ground spices
adhering to international standards. It has employed
a state-of-the-art automated German system for effective
decontamination of spices. Steam condenses on the
product and provides the water activity required
for effective sterilization while the steam that
condensed on the product surface will protect the
product against burning . The overall steam consumption
is significantly less than competing technology,
resulting in improved product quality, especially
in the domain of aromatically rich spices. Injection
of less steam into the system lowers the leaching
effect of the steam on the surface of the product.
The seamless temperature control results in minimal
loss of colour, flavor and volatile oils during
the sterilization process. The products are sterilized
in a zero contaminated environment. The system is
fully automated from the drying to packing section
thus eliminating any manual handling of product
and enabling the delivery of premium quality steam
sterilized products. Our capacity for ground and
whole spices is 25MTs scalable to 50MTs of steam
sterilized products per day.
The steam sterilizing process results in simultaneous
reduction of the microbiological load and the ample
inactivation of enzymes in spices. Some spices are
heavily contaminated with yeasts, moulds, enterobacteriaceae
and spore-formers from the soil because of the simple
treatments and the drying at low temperatures in
the countries of origin. According to the product
and the functional and organoleptic specifications,
steam sterilization guarantees a 90% to 99.99% reduction
of TPC, and a complete deactivation of pathogens
(E. Coli, Salmonella), coliforms, yeast, mould,
providing safe products whilst maintaining high
quality. |
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| Typical
results obtained by steam sterilization |
| TPC |
<10000 cfu/gm |
| Enterobacteriaceae |
<100 cfu/gm |
| Yeast |
<100 cfu/gm |
| Mould |
<100 cfu/gm |
| Coli forms |
<100 cfu/gm |
| Salmonella |
<100 cfu/gm |
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