Processing Systems for Steam Sterilisation of Food Products
Ensure microbiological safety of food products such as herbs, spices and teas without compromising product quality. Steam sterilisation is a proven and widely accepted method, offering rapid heat transfer, effective microbial reduction and a clean, inert (oxygen-free) processing environment that is well suited for sensitive food ingredients.
Hosokawa Micron supplies industrial steam sterilisation systems for food applications, enabling precise control over temperature, moisture and residence time. By combining validated process technology with gentle product handling, these systems deliver reproducible results at production scale, while maintaining product quality and supporting food safety compliance.
HSSP Steam Sterilisation Process
The Hosokawa Steam Sterilisation Process (HSSP) is a flexible batch process based on the proven Nauta® vacuum dryer design. It is particularly well suited for the controlled heat treatment and sterilisation of foodstuffs such as herbs, spices, tea, fish, starch, vegetables and fruit pulp, etc.
The HSSP process follows a clearly defined and reproducible sequence. Raw material in big bags or sacs is unloaded manually into the steriliser, after which all subsequent process steps are fully automated. A validated recipe is selected via the control system, and the vessel is evacuated to create controlled vacuum conditions. Heat is transferred gently through the vessel wall while the product is continuously homogenised.
Steam is injected for a very short and precisely controlled duration, ensuring effective microbial inactivation while minimising thermal stress and quality loss. This targeted exposure is a key advantage for products where aroma, colour and functional properties must be preserved.
Process finishing, drying and discharge
Following steam treatment, a post-drying step under vacuum removes condensed moisture. Evaporated vapours and ethereal oils are captured via a cooling condenser. The duration of post-drying is adjusted based on the required residual moisture level.
In the subsequent cooling phase under atmospheric conditions, it is possible to reintroduce selected oils or aromas if required. The product is then discharged from the steriliser. During discharge, any agglomerates formed are gently broken down to ensure a free-flowing final product suitable for downstream packaging or further processing.
Fully Automated and Reproducible Operation
HSSP is a fully automated batch sterilisation process, with each product receiving its own specific, recipe-driven heat treatment profile. Due to the minimal product hold-up in the vessel, intermediate cleaning between batches is generally not required, supporting high operational efficiency. The system can be easily integrated into batch traceability and quality management systems, such as SCADA, enabling full documentation of critical process parameters for food safety compliance.
Test Before You Invest
Run trials with your own materials on production-scale equipment at our 2,000 m² Test & Process Development Centre in the Netherlands. Our experienced process specialists work with you to determine the optimal process, equipment or plant setup. We offer lab and production-scale trials, each supported by a detailed technical report covering setup, process parameters and performance insights—helping you choose the best solution with confidence.
Learn more
Talk to our experts
Let our process specialists help you identify the most suitable solution for your materials, process requirements and production goals.
Our Process Solutions
Sustainable process technologies
Hosokawa Micron B.V. is committed to sustainable and responsible process technology. Our ISO 14001 certification covers key environmental aspects such as air, soil, energy, waste, water, noise and hazardous substances. With an EcoVadis Silver Medal, we rank among the top 3% of EcoVadis-rated companies in the special machinery industry.
