Natural Steam Pasteurizer
Pathogen Elimination. Quality Preserved. No Chemicals.
The MillNest MPAS deploys TEMA Process B.V. natural steam pasteurization at 85–98°C — the correct choice when the material’s quality parameters are incompatible with full sterilization temperatures. Dehydrated onion and garlic brown above 100°C. Dried herbs lose chlorophyll above 80–85°C.
Hygroscopic botanicals lose volatile oil identity at elevated temperature. The MPAS eliminates pathogens while staying below every threshold that matters for these materials — producing a compliant product that has not been thermally compromised to achieve its microbiological status.
Pathogen Elimination
No Chemical Fumigants, No Irradiation
Continuous Shaking Bed
Uniform Steam Contact Across Full Material Depth
Integrated FBD Post-Drying
Hygroscopic Materials Returned to Spec Moisture
Therma Process Technology
Netherlands (formerly TEMA Process B.V.)
85–98°C
Pasteurization Temperature
~1 bar
Atmospheric Steam Pressure
Pathogen
Elimination — Natural Steam
Colour & Volatile Oil
Preserved Below 100°C
Continuous
Shaking Bed Process
Sterilization at 102–122°C achieves Log 6 microbial reduction — but for a material like dehydrated onion, the Maillard browning reaction that darkens the colour and degrades pyruvic acid pungency begins well below 100°C. Treating dehydrated onion in a sterilizer does not produce a sterilized dehydrated onion with intact colour — it produces a browning product that fails colour specification at the same time it passes microbial specification.
The pasteurizer solves this by keeping the treatment temperature below the threshold where these reactions occur, while still delivering sufficient thermal energy to eliminate the pathogens the buyer or regulator requires to be absent.
The distinction is not about which equipment is more capable — it is about which temperature regime is correct for the specific material. Materials that are hygroscopic, that carry visible colour compounds sensitive to heat, or that carry volatile oils that evaporate at moderate temperature require pasteurization temperature management. The MPAS is designed to hold this lower temperature range with the same continuous process precision as the MHTST holds the sterilization range.
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- 85–98°C — The Temperature Window That Preserves Hygroscopic Material Quality
- Continuous Shaking Bed — Uniform Treatment for Hygroscopic Powders
- Integrated FBD — Essential for Hygroscopic Materials Post-Treatment
- Self-Cleaning Rotary Valves — Hygroscopic Materials Without Blockage
- Batch Record — Documented Pasteurization Evidence per Run
- Food-Grade Construction — Hygienic Design for Edible Material
- Dual Mode — Sterilization and Pasteurization in One System
- cGMP & ATEX compliance
| Model | Throughput (kg/hr) | Steam Pressure (bar) | Pasteurization Temp (°C) | Contact Time (sec) | Steam Pressure (bar) |
|---|---|---|---|---|---|
| MHTST-100 | 50 – 150 | ~1 (atmospheric) | 85 – 98 | 20 – 40 | 4 – 6 (steril) / ~1 (past) |
| MHTST-300 | 150 – 400 | ~1 (atmospheric) | 85 – 98 | 20 – 40 | 4 – 6 (steril) / ~1 (past) |
| MHTST-600 | 102 – 122 | ~1 (atmospheric) | 85 – 98 | 3,000 – 8,000 | 4 – 6 (steril) / ~1 (past) |
| MFBD-600 | 800 – 1,500 | ~1 (atmospheric) | 85 – 98 | 20 – 40 | 4 – 6 (steril) / ~1 (past) |
- Chilli & Red Pepper — ASTA Colour Retained
- Turmeric — Curcumin Stable at HT-ST Conditions
- Coriander, Cumin & Seed Spices — Volatile Oil Preserved
- Black Pepper — Piperine and Volatile Oil Stable
- Dehydrated Onion & Garlic — Sub-100°C for Browning Prevention
- Dried Herbs & Botanicals — Chlorophyll Protected
MHTST Sterilizer Catalogue
Full technical specifications, model throughput range, process parameters and TEMA Process B.V. technology overview for all MHTST models.
MHTST Datasheet
Single-page datasheet — sterilization and pasteurization parameters, throughput ranges, material suitability and construction overview.
Chilli
Turmeric
Coriander
Cumin
Grains
Sugar
Dried Herbs
View All Materials
Not sure if MPAS or MHTST is right for your material?
- The material is hygroscopic, colour-sensitive or carries volatile oils that degrade or evaporate above 100°C
- Full sterilization temperature (102–122°C) would cause Maillard browning, chlorophyll loss or commercial colour failure
- Pathogen elimination is required but Log 6 full sterilization documentation is not the buyer's specific requirement
- Chemical fumigation or irradiation treatment is not acceptable to your buyers, your market or your product label positioning