The pasteurization of nuts and oilseeds

Nuts and oilseeds as a raw product are bacteriologically contaminated to a high degree. For food safety of the end products, this health risk for the consumer must be eliminated by either pasteurizing or sterilizing the products with saturated steam.

The NOSS system is based on heat pasteurization to reduce the microbial surface contamination of chunky foods, particularly nuts and oilseeds, without adversely affecting the qualitative properties of the raw or finished products.

Heat inactivation of microorganisms is best achieved in an atmosphere of increased water activity. This basic requirement is not met with most bulky foods, such as nuts or oilseeds. For this reason, the water activity must be increased for optimal germ killing. At the same time, however, the water content in the product to be treated must only increase insignificantly to prevent the aroma from being negatively affected.

The NOSS system fulfills all requirements, on the one hand, to bring the water activity to the necessary optimum and on the other hand to only change the water content of the product to a minimum to ensure the quality of the product is not negatively affected.

OVERVIEW

The nut and oilseed pasteurizing system NOSS

The nut pasteurization system NOSS works in batch mode. The crucial advantage of the system is the combination of pre-heating and subsequent pasteurization of the nuts or oilseeds. Preheating minimizes water absorption during pasteurization.

OVERVIEW

The nut and oilseed pasteurizing system NOSS

The combination of pre-heating and sterilization in one machine makes the entire system very compact. Saturated steam is used both to generate heating energy for preheating and for pasteurization. The plant is therefore not dependent on fossil fuels.

OVERVIEW

The nut and oilseed pasteurizing system NOSS

The pasteurization system NOSS is equipped with a pivoting, perforated bottom, designed in two halves which are swiveling down by two pneumatic rotary cylinders at the end of the pasteurization process. The perforation allows condensation to drain downwards during pasteurization.

HIGHLIGHTS

The nut and oilseed pasteurizing system NOSS

Here are the highlights of the pasteurization system NOSS:

Combined preheating and sterilization system
Drainage of condensation from the product during sterilization
Minimal increase in water content in the nuts
Optimum aroma yield during roasting
Saturated steam as the energy source for the entire process

CAPACITIES

The nut and oilseed pasteurizing system NOSS

The pasteurizing system NOSS is available with the following capacities:

NOSS 250: 250 kg/ batch nuts or oilseeds
NOSS 600: 600 kg/ batch nuts or oilseeds

(The capacities are related to a product density of 500 kg/m³)