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Sterilization assists in the enhancement of spice flavors, increases shelf life and improves appearance and texture. Rosun utilizes two processes of sterilization to purify and sterilize products. Steam Sterilization Dry Heat Sterilization
Steam Sterilization involves continuous bursts of heated high pressure steam to remove heavy contamination of soil and other microorganisms from materials. This continuous steam sterilization process results in simultaneous reduction of microbiological load, soil borne yeasts, molds, nitrobacteria, spore formers and inactivation of enzymes in spices, herbs and seeds. The inactivation of enzymes within herbs and spices results in a more flavorsome product. This is the most common and dependable form of sterilization recognized internationally.
Dry heat sterilization is a process whereby raw materials are roasted in dry hot air, fermented in the sun or dried in open air. Dry heat sterilization was the pioneering process of sterilization. Dry heat kills the harmful pests or bacteria on materials ensuring product safety and hygiene therefore maintaining the highest quality. This form of sterilization in used for compounds that cannot be subjected to steam sterilization, for example powder compounds.