Htst Pasteurizer Machine

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. ...

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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


Parameter

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.


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

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