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Herb Sterilizers Of Spices Instruction:

Herb sterilizers of spices are often used in the industry to reduce pathogens. These techniques include: fumigants (ethylene oxide and propylene oxide) and irradiation. The world is changing, and consumers want healthy food, not processed with processes that may leave chemical residues or produce toxins. As a result, natural steam sterilization/pasteurization with pure steam has gained great popularity. Very short contact times (20-40 seconds) with high-pressure steam at temperatures between 102°C and 122°C.

Herb Sterilizers Of Spices

Herb Sterilizers Of Spices Description:

Spices and herbs bring a world of flavor, aroma and color to our tables. Spices and herbs come from all over the world, and they can be heavily contaminated by the soil. If left untreated, these products can provide the perfect conditions.

Even after local processing, microorganisms are often still present due to inadequate handling and processing at low temperatures. The potential for pathogens such as Salmonella, yeasts, molds, Enterobacteriaceae and spore formers to enter the food supply has led to a trend toward stricter good agricultural practices and regulations.

There are many methods of decontamination of natural products, such as ethylene oxide and irradiation, but most have been or will soon be restricted due to their potential health risks. In addition to health risks, food technology concerns such as enzyme inactivation, such as amylase and lipase, cannot be addressed by irradiation or EO treatment. These enzymes have been shown to cause the breakdown of fat, salads and many ready-made meals.

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