Steam pasteurization or sterilization of low-moisture food.Effective process thanks to flexibility in selecting settings
Operation of the Controlled Condensation Process system CCP is based on the pressure controlled batch principle. Depending on the product being treated, this allows all the important parameters such as pressure, time and product temperature to be individually selected. Thanks to the countless variation possibilities within a very wide range, optimal pasteurization is achieved at all times.
Guaranteed 5 log reduction
The CCP shows a reduction of more than 5 logs in the bacterial count for Enterococcus faecium, a surrogate for Salmonella. The CCP pasteurization temperature itself is a function of the pressure conditions during pasteurization. An increase in pasteurization pressure would increase the evaporation and condensation temperature and thereby the pasteurization temperature. Consequently, the inactivation rate can be increased by raising the pasteurization pressure and temperature. At over-pressure conditions, the CCP process is even able to inactivate thermophilic endospores on particulate goods so that the CCP can also be used as a sterilizer for low-moisture foods. In this context, “sterilization” aims to achieve a safe product and not necessarily a sterile product; this means sufficient inactivation of microorganisms that are dangerous for heath or cause food to spoil.
After CCP pasteurization, products such as almonds or black pepper show no discernible changes in terms of appearance, taste, texture or colour, therefore no skin loosening, no flavour alteration and no significant changes in volatile oil fraction. Furthermore, the moisture content can be controlled and adjusted.
In 2008, an application file was handed over to the TERP (Technical Expert Review Panel) of the ABC (Almond Board of California, Modesto, Ca) applying to validate the process as suitable for almond pasteurization securing a 5 log reduction of Salmonella SE PT 30. The validation was approved in April 2008.