Process for sterilization of spices and leafy herbs
US4844933A · kind A · utility
Assignee
Inventors
Key dates
| Filing date | Oct 30, 1986 |
| Grant date | Jul 4, 1989 |
| Priority date | — |
| Expiry date | Oct 30, 2006 |
Classification
- Technology area (CPC A)Human Necessities
- CPC primaryA23B9/025
- WIPO fieldFood chemistry
- WIPO sectorChemistry
Abstract
To avoid loss of volatile oils or cause change of color or excessive loss of moisture in raw vegetable product such as herbs or spices, the product is sterilized for human consumption by placing the product in a jacketed container where the temperature of the interior of walls of the container is elevated to approximately the sterilizing temperature, the product is then charged to the interior of the container and sterilizing, culinary steam is injected for up to five minutes; thereafter, the product is cooled and then the container pressurized to eject the cooled product for subsequent handling such as packaging; the apparatus includes two connected vessels, the first vessel being utilized to sterilize the product and the second vessel being utilized to cool and dry the product; transfer between the two vessels of the container system is effected by maintaining a pressure differential therebetween.
Source: USPTO / EPO open patent data. Objective bibliographic and citation counts.