Assembly reducing germ count in herbs has passage with first heated section terminating at pre-defined distance from outlet of second section

摘要

In a process to reduce the germ-count in food, herbs and spices are continually transported through a passage (10) with an inlet (8) and an outlet (24). The passage has a first heated section (12) maintained at a pre-determined temperature, which terminates at a defined separation interval from a second section (14) outlet (24). The maximum temperature in the heated section (12) is 380 degrees C. The second section (14) allows for progressive and controlled cooling of the herbs and spices and has thermally-insulated sidewalls (20). also claimed is a commensurate decontamination assembly for herbs and spices.