Introducing Ventilex’s

HTST Sterilization Technology

For Spices and Herbs

The National Seasoning Manufacturers’ Association, Inc.

June 27, 2012
Las Vegas, Nevada

© 2012 Ventilex USA Inc.

Ventilex References
Steam Sterilizers & Pasteurizers
Who is Ventilex? Imtech N.V. , headquartered in The Netherlands, is
a large European public firm
2011 sales of €5.1 Billion. 27,500 employees

Ventilex BV, in business for over Trecom Industrial Process

40 years. Main office in Heerde, Automation BV was started in DryGenic, in business for
the Netherlands 1999 is now an Imtech owned over 45 years. Main office
company. Main office is in in The Hague, The
Amersfoort , The Netherlands Netherlands

Ventilex USA Inc, established

January 2001, Headquarters in
Cincinnati, Ohio, serves North
America for sales and service
Specialist in Drying Technology
Over 800 Installations Worldwide

■ 1965 Ventilex founded

■ 1980 Manufacturing Fluid bed dryers

■ 1989 Ventilex acquired by IM (IMTECH)

■ 1992 First unit build (cooperation Stork – Ventilex)

■ 2000 Acquisition of continuous steam sterilization systems of Stork

■ 2001 Started Ventilex USA Inc.

■ 2004 Integration Kathabar Europe (Imtech Drygenic)

Steam Sterilization of Spices and Herbs

• High Pressure Steam Technology:

HTST : High Temperature / Short Time

• Log 5 kill typical for reducing pathogens from either

whole or ground spices

• Proven European Technology – Three Standard

Sizes
Typical Microbiological Quality of Products
Treated With the Ventilex Continuous HTST
System:
(specific examples to follow)

■ + Total count <10,000 often <1,000

■ + Enterobacteriaceae: <10/gram (n.d.)
■ + Salmonella absent
■ + Yeasts and moulds <100/gram (n.d.)
■ + Bacilles Cereus <100/gram (n.d.)
■ + Clostridium Perfringers: <100/gram (n.d.)
■ + Stafylococcus Aureus: <100/gram (n.d.)

■ Success with difficult leaf spices like mayoram (oregano) and basil
■ n.d. = not detectable
Steam Sterilization of Spices & Herbs
Steam Pasteurization System
Principles of Ventilex Technology for
Steam Sterilization & Pasteurization:
Steam Decontamination
• High pressure steam is introduced for a specific time period –
typical:
• 20 to 50 seconds – time within 4%
• 107 C to 123 C (224 F to 253 F)
• 1.3 to 3 bar
• Product is conveyed in a thin layer, exposing all surfaces to the
steam
• Hot condensate forms on product- perfect distribution
• Correct temperature and time provides desired kill of pathogens
• Flash cooling down to 55 C (132 F) within 30 seconds
• Product immediately dried and cooled to the desired moisture in
the fluid bed dryer/cooler
Product Time/Temperture Curve
(High Temperature – Short Time)
120

100
Temperature [°C]

80

60
decontamination

40°C
40
30°C
25°C
20 drying cooling

0 1 2 3 4 5 6
Time [Minutes]
Steam Sterilizer / Pasteurizer System
Steam Sterilizer
Video: Plug Flow Example
Steam Sterilizer / Pasteurizer System
High Pressure Rotary Valve (a.k.a. Bokfard )
TM

Principle rotary valve

Steam Sterilizer / Pasteurizer System
Dryer/Cooler
Design Objectives:

1. Provide 5-log kill rates

2. Validation, repeatability
3. No detectable change in product quality
(i.e. color, volatile oils)
4. Easy operation: automated controls, CIP
Examples of Steam Sterilization Results
Product T.P.C. Yeast Mould Entero- Aerobe Bacillus Color Volatile oil
mesophile cfu/gr cfu/gr bacteria spores cereus (ASTA-units) ml/100gr
aerobe cfu/gr cfu/gr cfu/gr
bacteria
cfu/gr

Sweet paprica
before treatment
1,300,000 400 200 7,000 1,300,000 10,000 95 Not tested

Sweet paprica after

treatment
1,000 n.d. n.d. n.d. 1,000 < 100 93 Not tested

Cut rosemary,
before treatment Not Not
360,000 1,000 20,000 56,000 280,000 0.7
applicable applicable

Cut rosemary, after

treatment Not Not
< 100 n.d. n.d. n.d. n.d. 0.7
applicable applicable
Decontamination of Whole Peppers

122°C
252°F
Treatment untreated 35 sec

Total Plate Count 3,800,000 < 50

Pepperine 5.2 5.2
Oil 4.0 3.97
Pasteurizer Tests Processing Caraway Seeds
Nov 2011

Aerobic Entero-
Temperature Oil % microorgan bacteria Yeasts Moulds Coliforms

Untreated 3.5 420,000 120,000 <100 6,400 <10

Test A 102 C 3.4 2,000 <10 <10 <10 <10

Test B 102 C 3.4 1,000 <10 <10 <10 <10

Test C 102 C 3.5 1,000 <10 <10 <10 <10

Ventilex/Trecom Automated Control System
Fully Pre-programmed Operation
 Continuous operation of system - accurately controlled
 Automated controls with data logging/acquisition
MCC + PLC
MCC + PLC
Advantage MCC + PLC:

 Operator only needs to select the right recipe

 The set points are always the same

DATA Logging = Traceability, Validation

Advantage Ventilex System
 No residual chemicals
 No special labels on product
 Low energy use
 Minimal operator intervention – automated controls
 Can be operated efficiently over a wide range of
production rates
 Will not degrade product – and very gentle for leafy
products
Features & Benefits Summary
Feature
HTST Sterilization Technology
Continuos Operation
Automated Controls
Proven European Technology
Local Support
Benefit
Highest Quality Product
High Productivity
Repeatability, Maximum Yield
No Process Risk
Uptime
Test Facilities
Laboratory test
installation

In our laboratory, we can simulate processes with varying parameters and thus
determine the best possible product processing.
Product Line Up

■ Size Dryer Bed Size* Capacity **

■ Small 2.275 sq m 0.9 cu m / hr
(1200 lbs/hr)

■ Medium 4.05 sq m 2.5 cu m / hr

(3300 lbs/hr)

■ Large 7.5 sq m 4.5 cu m / hr

(6000 lbs/hr)

■ Pasteurizer 2.275 sq m 2.0 m T/hr

■ * Sterilizer/Pasteurizer bed size is 1 sq m

■ * *Assuming powder of 0.6 kg/l density (herbs are 0.2 to 0.3 kg/l)