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FBR March 2016

www.fbreporter.com FOOD & BEVERAGE REPORTER | MARCH 2016 | 25 Steri, had this to say about the project: “I was impressed by the motivation and commitment of Africa Spice’s management team. It was the first time we had installed a plant in a southern African country and we never know what to really expect when starting such a project with new countries. The Africa Spice people were really friendly but also really professional and target-oriented, and we were able to achieve a state-of- art installation much easier than what we sometimes achieve in other countries, including North American or European projects.” x Contacts: Africa Spice www.africaspice.co.za Tel: +27 11 623 1322 emil@africaspice.co.za delia@africaspice.co.za IMTECH-Steri www.imtech-steri.ch Tel.: +41 61 406 91 11 info@imtech-steri.ch TECHNOLOGY THE POWER OF SATURATED STEAM Sterilisation/pasteurisation in a vacuum chamber with perfectly dry saturated steam is probably the healthiest and most reliable method of ensuring food safety. It does not require the use of chemicals or radioactive substances. It also does does not wet the product, which eliminates the need for drying that can cause significant loss of colour, essential oils and aroma, thus badly altering the organoleptic characteristics of foods like spices and herbs. The Imtech BioSteam System was developed in Switzerland over 20 years ago. It’s validated to produce effective results, especially in spices, herbs, nuts and drIed fruits. Batches can be processed in around 30 minutes. The saturated steam - from water heated to boiling point and then vaporized with additional heat so it is completely dry - is rapidly introduced into an air-free chamber (under vacuum) and expands to fill the empty space. This process ensures optimal penetration and heat transfer onto the product being sterilized. Pathogens are destroyed by the sudden and dramatic rise in temperature – a sort of shock treatment that prevents them from adjusting to the heat - followed by rapid cooling. There are some limitations to steam sterilization, such as viscosity/ moisture content of the target product, which means products like onion and garlic powders don’t do as well. Also, products need to be sterilized separately, so no blends can move through the system. x Back-view of the sterilisation chamber ... not your ordinary steam-cleaner! n Steam Tel: +27116231322 Tel.: +41614069111

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