| 摘要 |
The present invention provides a method for sterilizing seeds, herbs and spices while minimizing the loss of volatile oils from the product. The seeds, herbs, and spices are fed from a hopper (116) to a sterilizer (112). Sterilization is carried out by quickly heating the surface of the seeds, herbs and spices with steam or other heating agent under greater than atmospheric pressure to reduce the microbial load substantially without volatilization of oils in the product. The product is then quickly cooled under greater than atmospheric pressure in a pressure vessel and cooling chamber (124). Carrying out the cooling under pressure reduces the volatile oil loss due to flashing and hence substantially retains the original aroma and flavor of the sterilized product. The cooled product may then be discharged from the cooling chamber (124) to a dryer (130). |
