It is acknowledged that sterilization and pasteurization of pathogen microorganisms (salmonella, Coliform bacillus, Staphylococcus and others), mildews and insect pests liquidation (e.g. mealy bugs) in hygienically or healthy risky dry products, such as spices, seasoning, fruitage, cereal diets, etc.

The best results are achieved by MW heating to 85-95 C for 3 - 8 minutes. In this range of temperatures, the speed of destruction of microorganisms is faster then the degradation of product characteristics. Especially in the herbs, spices seasoning, the appearance and flavor are very important to maintain during the pasteurization process. Traditional food pasteurizations take a long sterilization time and high temperature which deteriorate food original flavor.MAX tunnel furnace microwave continuously pasteurize spices and food in a low temperature and short time. From a consumer perspective, the primary objective is to develop MW technologies that yield safe foods with the greatest retention of “fresh-like” characteristics and excellent consumer appeal

Our company achieved world-wide excellent results with the hygienization of dry food products. Beside pasteurization and sterilization those include enzymatic inactivation and sensitive drying. For you material pasteurization and sterilization , you could contact with us.