| 摘要 |
The aim of the invention is to reduce the number of germs contained in dried herbs, spices or vegetables. To this end, the dried herbs, spices or vegetables are passed through a treatment chamber (4) and are briefly heated to a treatment temperature that is effective to reduce the number of germs. The wall (20) of the treatment chamber (4) is heated at least to said treatment temperature. The products to be treated are passed alongside the wall (20) through the treatment chamber (4) while intensively being mechanically mixed, for example by means of a screw conveyor (5), thereby being repeatedly contacted with the heated wall (20). While the products to be treated are passed through the chamber, substantially no pressure is exerted on them. Water can be injected through an injection nozzle (17) and then evaporates. |
