Apparatus for sterilization of spices and leafy herbs

Foods and beverages: apparatus – Subjecting food to an enclosed modified atmosphere – With sequential heating and cooling

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Details

99348, 99472, 99474, 99478, 99483, 99517, 366139, 366149, A23B 700, A23L 300, B01F 1506

Patent

active

049676512

ABSTRACT:
To avoid loss of volatile oils or cause change of color or excessive loss of moisture in raw vegetable product such as herbs or spices, the product is sterilized for human consumption by placing the product in a jacketed container where the temperature of the interior of walls of the container is elevated to approximately the sterilizing temperature, the product is then charged to the interior of the container and sterilizing, culinary steam is injected for up to five minutes; thereafter, the product is cooled and then the container pressurized to eject the cooled product for subsequent handling such as packaging; the apparatus includes two connected vessels, the first vessel being utilized to sterilize the product and the second vessel being utilized to cool and dry the product; transfer between the two vessels of the container system is effected by maintaining a pressure differential therebetween.

REFERENCES:
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patent: 3731392 (1973-05-01), Gottfried
patent: 3754466 (1973-08-01), Taralli et al.
patent: 3802333 (1974-04-01), Perez et al.
patent: 4183292 (1980-01-01), Banks
patent: 4255459 (1981-03-01), Glen
patent: 4421020 (1983-12-01), Gross
patent: 4809595 (1989-03-01), Catelli

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