The continuous spice steam sterilization line belongs ， in autoclaves, the material is sealed and flows continuously through the entire production line, completing the process of feeding, sterilization, dehydration cooling, and discharging in one go, enabling 24-hour continuous production.

## II. Sterilization Principle

By utilizing the **strong penetration capability of high-pressure saturated pure steam**, the spices and powders are rapidly heated in a short time, causing the microbial proteins to denature and die. The **high-temperature short-time process** minimizes heating duration, preserving the volatile oils, capsaicin, flavor, and color of the spices to the greatest extent while reducing aroma loss.

Core Process Parameters: **Temperature 102‑122°C, Holding Time 20‑40s, Pressure 0.10‑0.20MPa**, Microbial Kill Rate ≥99.999% (5-log reduction, meeting standards for pathogens such as Salmonella).

## III. Complete Production Line Composition (Full Process)

1. **Preprocessing Feeding System**
Vibratory feeding, quantitative delivery, and screening for impurities; thin-layer spreading and material thinning to prevent clumping, ensuring steam can penetrate every grain of spice.
2. **Preheating and Humidification Section (Optional)**
Gradual heating reduces material thermal shock and enhances steam penetration.
3. **Sterilization Host (Core)**
Sealed pressure-resistant chamber; vibration bed / screw conveyor / air jet suspension conveyor; steam uniform spraying system; multi-stage PID precise temperature control (±0.5‑1°C).
The material thin layer moves forward at a uniform speed, fully enveloped and penetrated by steam, ensuring no sterilization dead zones.
4. **Flash Dehydration Section (Critical)**
After sterilization, the spices absorb a small amount of moisture. This rapid flash evaporation step **reduces the moisture back to pre-sterilization levels**, preventing the spices from becoming damp, clumping, or moldy.

Superheated steam version: It can achieve sterilization with almost no increase in material moisture, and the powder is less prone to sticking to the walls or clumping.

5. **Rapid Cooling Zone**
Sterile cold air sealing for temperature reduction, minimizing post-ripening heat exposure and locking in aroma.
6. **Aseptic Discharging, Screening, and Finished Product Conveying**
Enclosed discharge reduces secondary contamination; it can then proceed directly to the packaging process.
7. **Steam Boiler, PLC Automated Control System, CIP In-Place Cleaning System**

IV. Applicable Materials

- Granular category: star anise, Sichuan pepper, cinnamon, black pepper, cumin
- Sliced: chopped chili peppers, bay leaves, and sliced dried ginger
- Powdered: chili powder, white pepper powder, turmeric powder, blended spice powder

> Note: Highly heat-sensitive and highly volatile essential oil varieties (such as basil and rosemary) require reduced temperature and shortened time parameters.

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