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Solid-state HTST high-temperature short-time sterilization system

Industrial sterilizers

Technical Parameters

Effect on the main physical and chemical indexes before and after sterilization

Changes in microbial indexes before and after sterilization

System Characteristics

Food Engineering

Solid-state HTST high-temperature short-time sterilization system

Triowin took the lead in mastering foreign advanced technology, and independently developed the first solid-state high-temperature short-time system in China - TW-ES solid-state HTST high-temperature short-time sterilization system, which is suitable for most dry and wet substances.

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Technical parameters

56840719

Model	Capacity(kg/h)	Steam consumption(kg/h)	Electrical power(kw)	Dimensions(mm)	Weight (kg)
TW-ES200	50-200	10	14	140012002200	800
TW-ES500	200-500	15	21	160014002300	1000
TW-ES1000	500-1000	25	36	226014802100	1200
TW- ES2000	1000-2000	45	60	276015802300	1600

Effect on the main physical and chemical indexes before and after sterilization

39068257

Product name	Color price (ASTA unit)		Essential Oil/Oleoresin (ml/100g)		Piperine (dry base juice %)
	Before sterilization	After sterilization	Before sterilization	After sterilization	Before sterilization	After sterilization
black pepper	——	——	1.3	1.3	4.5	4.5
chili pepper	95	93	0.8	0.7	——	——

Changes in microbial indexes before and after sterilization

50897214

Product name	Total number of bacteria (pcs/g)		Coliform bacteria (pcs/100g)		Yeast & Mold (pcs/100g)
Product name	Before sterilization	After sterilization	Before sterilization	After sterilization	Before sterilization	After sterilization
black pepper	Not countable	10000	10000	<30	10000	<10
cumin	1900000	500	17000	<30	3000	<10
fennel	14000	570	2700	<30	2000	<10
oregano	4900000	380	——	——	1500	<10
chili pepper	260000	350	5500	<30	2000	<10
basil	220000	80	1500	<30	400	<10
turmeric	14000	80	1500	<30	10	<10

System Characteristics
- Principles
  
  The use of high-temperature saturated steam has strong penetration and adsorption, which allows microbial cells to be heated quickly in a short time, so that the protein is coagulated and denatured until death, and the steam has almost no destructive effect on the roots, stems and leaves of natural plants that rarely contain protein; By adjusting the sterilization temperature and time, the sterilization purpose can be achieved, and the color of the material and the unique natural volatile aromatic oil can be maintained without damage or loss.
- Product performance
  
  1. Continuous production, high production efficiency;
  2. Dry heat steam sterilization, the sterilization effect is very good
  3. Uniform sterilization and stable product quality;
  4. Maintain a high volatile oil content in the product
  5. Rotating feeding, no damage to the integrity of the material;
  6. Sterilization temperature, sterilization time and production capacity can be flexibly adjusted
- Trial Products
  
  This continuous solid-state HTST high-temperature short-time sterilization system
  Handles most wet and dry products:
  1. Spices such as chili, pepper, ginger, star anise, cinnamon, etc.;
  2. Seeds such as wheat, coarse grains and paddy;
  3. All kinds of Chinese herbal medicines;
  4. Dried fruits and vegetables such as sweet potatoes, shiitake mushrooms, pineapples, bananas, etc., are suitable for all shapes, from lumps to powders.

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