Steam Sterilization Yields the Quality You Need

June 6th 2013 Comments

Steam sterilization is the most commonly used sterilization method in the world. Its use dates back to 1879 when Charles Chamberland invented the first autoclave. Today’s food processors are now looking to this technology to reduce the microbial count of dehydrated food ingredients. 

Improvements in processing controls have made this is an excellent alternative to ethylene oxide or irradiation, which are often not acceptable because of potential side effects. Steam sterilization is an all-natural, environmentally-friendly process that has little to no effect on the organoleptic properties of the ingredient. At Silva International, we’ve invested heavily to be able to offer this technology to our customers.

Our continuous-flow steam sterilization process gently heats the product using a combination of induction heating and direct steam injection. Once we’ve achieved sufficient thermal transfer, the heat-treated product is conveyed into a cooling auger and excess moisture is evacuated. Typically, the finished processed material has moisture levels at or slightly below the starting level. Automated process controls track all parameters to ensure compliance to set levels. We have conducted years of testing on the various ingredients we produce in order to identify the ideal settings for micro-reduction, which are specific to each product. These parameters can treat for either a confirmed pathogen kill or further treatment to a full microbiological reduction. No matter the parameters, the quality of the product stays intact.

If you have an application needing either a confirmed pathogen kill step, or a clean micro-treatment process to meet a low microbiological specification, Silva has two steam sterilization lines to meet your needs. Contact us to discuss how we can meet your needs using this state-of-the-art technology. Coupled with Silva’s processing expertise, you can have confidence in our steam sterilization process.