Napasol : Steam Pasteurization & Sterilization

Combining vacuum and steam enables our process to effectively eliminate pathogenic microorganisms in low moisture foods such as Herbs, spices, nuts, seeds, and dry fruit.

Working with saturated steam in a vacuum allows pasteurizing and sterilizing these delicate foods at low temperatures and for short exposure times.

The process is tough on microorganisms, producing a 5log kill, yet gentle with the products, preserving their color, flavor and nutritional qualities.

Working Principle - Product sterilization