Apparatus and process for bacterial reduction in herbs and spices
An apparatus for treating herbs and spices to destroy bacteria has a rotatable vessel (10) with a chamber (V) for the product and jacket (C) which receives heating or cooling fluid. Also provided are means (16, 17, Fig 2, not shown, 22) for removing gaseous and liquid products from the chamber (V),...
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Zusammenfassung: | An apparatus for treating herbs and spices to destroy bacteria has a rotatable vessel (10) with a chamber (V) for the product and jacket (C) which receives heating or cooling fluid. Also provided are means (16, 17, Fig 2, not shown, 22) for removing gaseous and liquid products from the chamber (V), as well as sources of compressed air (26), inert gas (27), water (25), steam (23) and vacuum (61) which are selectively connectible to the inner chamber (V). In one mode of operation, the product is heated by supplying heating fluid to the jacket (C), and the gaseous and liquid products, e.g. oils and moisture, emanating from the product are collected and condensed in a storage chamber (22). The product is then cooled by passing cooling fluid into external jacket (C) and the gaseous and liquid products in the chamber (22) are reintroduced to the chamber (V). In an alternative mode of operation gaseous pressure is applied to the product which is then heated and cooled. The gaseous pressure is then removed. |
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