Pasteurisation of dried ingredients

The pasteurisation of dry ingredients requires specialised conditions, as traditional water/steam-based heating systems are not appropriate.

Contact us

Before you Send please insert the same letters and numbers you see in this image captcha_image into this box: (this helps us fight spam)


When you click on the Send button you will be deemed to have accepted our terms and conditions

Transcript

It had long been assumed that dry food and ingredients, carried little risk with regards to food borne pathogens.


It is now clear, however, that whilst pathogens are unlikely to grow in dry products, if they are present they can often survive.


The system shown here is for decontamination of low moisture foods such as seeds, nuts and spices.


It incorporates electrical heating with superheated steam, followed by a drying step to remove moisture before packing. The system, developed by Revtech France, uses two spiral columns - the first for pasteurising and the second for drying.


The dry particles are moved up the pasteurisation spiral by vibrations that also help prevent the particles settling and scorching. The residence time and the spiral temperature can be varied, to deliver an appropriate heat treatment.


For pathogen reduction, superheated steam is injected into the spiral.


In other words, the pasteurisation spiral provides a controlled wet environment for the destruction of microorganisms.


Depending on the product, the process requires a drying or cooling step to lower the product's water activity to a level suitable for storage. So, as the product leaves the pasteuriser, it is passed through the drying spiral, again via vibrations, where cool, filtered air is blown on to the product to dry and cool it.


The pasteurisation spiral can also be used to roast or toast products such as nuts and seeds - a process which doesn't require steam addition.


The pilot facility shown is available for independent trials, to help companies establish the process parameters for their products.

More on Manufacturing and processing

Culture Excellence collage of food industry workers

Safety and quality Culture Excellence seminar - celebrating 10 years!

This event will provide an update on developments in the world of food safety, quality, health and safety and environmental sustainability culture


Spices and herbs in boxed grid

Helping food manufacturers manage the microbiological risk in low and intermediate moisture foods

Explore how we support food manufacturers in enhancing the management of microbiological risks in low and intermediate moisture foods.


Worker inserting temperature probe into food pouch whilst loading retort

Further strengthening our thermal processing service offerings

See how we have strengthened our thermal processing service with a wide range of support available around process optimisation and cycle development.


Speaker on stage presenting at the Brewers' Day 2025 event held at Campden BRI

Insights from our Brewers’ Day event

Discover what we do to support our members in the brewing industry with a look at the highlights review piece from our recent Brewers’ Day event.


Beer being poured into a conical flask in a laboratory

Exploring the pathogenic challenges and uncertainties with low/no alcohol beer

Find out about the latest issues and research we’ve been exploring in brewing microbiology, which we will also discuss in more detail at our Brewers’ Day event.


David Whittaker on stage presenting at the SafePlate 2024 event held at Campden BRI

Key insights from our SafePlate 2024 event

Read how we support the thermal processing industry, offer guidance with topical presentations from experts and networking opportunities at our SafePlate event



Contact an expert