Method and apparatus for continuous sterilization and drying of spices and leafy herbs.

摘要

A selected type of superficially cleaned and dried vegetable product such as leafy herb is fed from a supply along a conventional conveyor 11 to a hopper 10 which has an outlet feed to an air lock which comprises a first valve 17, followed by a metering chamber 17A and a second valve 17B which may be an airlock such as a conventional rotary, multi-vane valve which discharges directly to the inlet 21 of a sterilizing vessel 12. The vessel 12 may be of commercial construction and will typically be of stainless steel in cylindrical form having a motor drive and gearing box 15 adjacent the inlet end thereof and a bearing mount and seal wall 19 at the opposite end thereof adjacent the discharge outlet 23. Preferably the vessel 12 is jacketed as indicated at 14 to facilite close control of the temperature of the interior of the vessel.