Steam Sterilized Spices Production Cost Analysis 2020
Steam sterilized spices are spices that have undergone sterilization through steam to remove microbes and purify the spices. There are a number of microbial reduction techniques that one can find and that are employed within the industries for the reduction of pathogens. These techniques may often include steam and irradiation. Such techniques are being widely or extensively used when it comes to the sterilization of spices. Natural sterilization with pure steam has become prevalent with the introduction of the continuous HT-ST ‘In-Flow’ process steam decontamination process for the spices. A short contact as much as for 20-40 seconds with high-pressure steam at a temperature like between 102°C and 122°C can make it possible to decontaminate heat-sensitive spices without adverse effect on quality. The actual sterilization of spices takes place by the method known as the natural ST-HT steam sterilization process. The method utilises a very special continuous autoclave inside a shaking bed conveyor and self-cleaning rotary valves to respectively feed the product into and out of the pressure vessel. The method can further include a sanitary fluid bed dryer/cooler, which uses sterile filtered air to balance the moisture content of the steam sterilized spices accurately to the desired final moisture content.
Procurement Resource provides an in-depth cost analysis of Steam Sterilized Spices production. The report incorporates the manufacturing process with detailed process and material flow, capital investment, operating costs along with financial expenses and depreciation charges. The study is based on the latest prices and other economic data available. We also offer additional analysis of the report with detailed breakdown of all cost components (Capital Investment Details, Production Cost Details, Economics for another Plant Location, Dynamic Cost Model).
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