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This system is composed with rotary screw sterilizer, rotation control valve for material in and out, pneumatic conveying system, steam valve group, the electric heating device, electric control system and frame.
Principle
The high temperature saturated steam has strong penetrability and adsorption, which can heat the a short time to let the microbial cells is quickly heated, the solidification of protein denaturation until death, but rarely steam on the protein containing natural plant roots, stems and leaves almost no damage; by adjusting the sterilization temperature and time, which can achieve the purpose of sterilization, and keep the amount of color and boring special natural volatile aromatic oil without damage or loss.
Performance
1. Continuous working with high production efficiency
2. Sterilization with dry hot steam,which results in good effect
3. Homogeneous sterilization,stable product quality
4. High content of the volatile oil in the product
5. Keep the integrity of the material by spiral feeding
6. Be flexible to adjust the sterilizing temperature,sterilizing time and capacity
Product
The system can be used for most of the wet and dry product:
1. spice,like chili,pepper,ginger,anise,cassia
2. seeds,like wheat,roughage/coarse food grain,rice
3. all kinds of chinese herbal medicinal material
4. dry fruit,like sweet potato,mushroom,pineapple,banana and etc
Can be suitable for all kinds of shape,from bulk to powder
|
Model |
Capacity(kg/h) |
Steam consumption(kg/h |
Power(kw) |
Dimension(mm) |
Weight(kg) |
|
TW-ES200 |
50-200 |
10 |
14 |
1400*1200*2200 |
800 |
|
TW-ES500 |
200-500 |
15 |
21 |
1600*1400*2300 |
1000 |
|
TW-ES1000 |
500-1000 |
25 |
36 |
2260*1480*2100 |
1200 |
|
TW- ES2000 |
1000-2000 |
45 |
60 |
2760*1580*2300 |
160 |
|
Note:The processing capacity will be different based on different material;can be customized for other capacity. |
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Experimental data
1、Effect of sterilization on main physical and chemical indexes before and after sterilization
|
Product |
Color price (ASTA unit) |
Oil / oleoresin(ml/100g) |
Pepper base (dry base juice%) |
|||
|
|
Before |
After |
Before |
After |
Before |
After |
|
Black pepper |
—— |
—— |
1.3 |
1.3 |
4.5 |
4.5 |
|
Pepper |
95 |
93 |
0.8 |
0.7 |
—— |
—— |
2、Microbial index changes before and after sterilization
|
Product name |
Total bacterial count (/g) |
Escherichia coli (/100g) |
Yeast and mold (/100g) |
|||
|
|
Before |
After |
Before |
After |
Before |
After |
|
Black pepper |
Can not be counted |
10000 |
10000 |
<30 |
10000 |
<10 |
|
Cumin |
1900000 |
500 |
17000 |
<30 |
3000 |
<10 |
|
Fennel |
14000 |
570 |
2700 |
<30 |
2000 |
<10 |
|
Oregano |
4900000 |
380 |
—— |
—— |
1500 |
<10 |
|
Pepper |
260000 |
350 |
5500 |
<30 |
2000 |
<10 |
|
Sweet basil |
220000 |
80 |
1500 |
<30 |
400 |
<10 |
|
Turmeric |
14000 |
80 |
1500 |
<30 |
10 |
<10 |