Steam system devised to kill pathogens in dry food processing
Marie Donlon | February 18, 2022Researchers from Cornell University have developed a technique for killing deadly pathogens encountered in the dry food processing industry.
The method relies on applying superheated dry steam to surfaces where dry foods such as powder and flour are processed and where conventional soap and water sanitation methods cannot be employed.
Source: Cornell University
According to the researchers, the steam vapor is heated beyond 250° F to kill pathogens and microbes in dry food products such as milk powder, infant formula, bakery snack foods, spices, nuts and nut butters, among other products.
The team believes that the superheated dry steam system will prevent the potential for E. coli and salmonella contamination occurring in low moisture foods without leaving behind the moisture or condensation thought to harbor such pathogens.
“Our results will be compared to the efficacy of conventional scraping, vacuuming and brushing methods now commonly applied,” explained the researchers. “We hope new tools like superheated steam will reduce the demand on water, sanitizers and waste-stream management in food manufacturing, aligning with consumer preferences and sustainability goals.”
Keep in mind (2) things.,… this may be acting like a pasteurizer, and to pasteurize, it an inverse of time/temperature.
and the second thing, things such as milk powder is heat sensitive… apply with caution, you don’t want to have a Maillard reaction… because there’s a saying with the Maillard reaction, once you go brown, you never go back.