Dry Matter Sterilizing Machine

Shanghai Triowin Intelligent Machinery Co.,Ltd

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DESCRIPTION

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.

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

Parameters

Model	Capacity(kg/h)	Steam consumption(kg/h	Power(kw)	Dimension(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	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	10000	<10
Cumin	1900000	500	17000	<30	3000	<10
Fennel	14000	570	2700	<30	2000	<10
Oregano	4900000	380	——	——	1500	<10
Pepper	260000	350	5500	<30	2000	<10
Sweet basil	220000	80	1500	<30	400	<10
Turmeric	14000	80	1500	<30	10	<10

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