Natural Steam Sterilizer
Log 6 Microbial Reduction. Natural Steam Only. Quality Intact.
The MillNest MHTST deploys TEMA Process B.V. High Temperature Short Time (HT-ST) natural steam technology — 102–122°C for 20–40 seconds — to achieve Salmonella absence and Log 6 microbial reduction in dry spices, herbs, seeds and botanicals.
No chemical fumigants. No irradiation. No permanent change to volatile oils, colour or nutritional value. The result is a sterilized product that meets EU, US and FSSAI export standards while retaining the sensory and commercial quality that made it worth sterilizing in the first place.
102–122°C
Sterilization Temperature
20–40 sec
Contact Time
Log 6
Microbial Reduction
Natural Steam
No Chemicals — Non-Toxic
Continuous
Shaking Bed Process
The MHTST operates as a continuous sterilization system. Material is fed through a self-cleaning rotary valve at the inlet — the valve maintains the pressure differential between the atmospheric inlet and the pressurised steam chamber without allowing steam to escape or ambient air to enter. Inside the autoclave chamber, a shaking bed conveyor transports the material through a precisely controlled steam environment at 102–122°C for 20–40 seconds.
The shaking action ensures uniform steam contact with every particle surface in the material bed — preventing the static hot spots that batch systems create when dense material acts as an insulating layer between individual particles.
- Continuous operation — no batch cycle, no hold time between loads
- Self-cleaning rotary valves at inlet and outlet — pressure-sealed without product blockage
- Shaking bed conveyor ensures uniform steam contact across full material depth
- Full batch record — temperature, pressure, time and steam parameters logged per run
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- HT-ST Natural Steam — The Mechanism That Preserves Quality
- Shaking Bed Conveyor — Uniform Treatment Across Full Bed Depth
- Self-Cleaning Rotary Valves — Continuous Operation Without Blockage
- Temperature control precision
- Integrated Fluid Bed Dryer — Moisture Restored to Specification
- Full Batch Record — Documented Treatment per Run
- Dual Mode — Sterilization and Pasteurization in One System
- cGMP & ATEX compliance
| Model | Throughput (kg/hr) | Sterilization Temp (°C) | Pasteurization Temp (°C) | Contact Time (sec) | Steam Pressure (bar) |
|---|---|---|---|---|---|
| MHTST-100 | 50 – 150 | 102 – 122 | 85 – 98 | 20 – 40 | 4 – 6 (steril) / ~1 (past) |
| MHTST-300 | 150 – 400 | 102 – 122 | 85 – 98 | 20 – 40 | 4 – 6 (steril) / ~1 (past) |
| MHTST-600 | 400 – 800 | 102 – 122 | 85 – 98 | 20 – 40 | 4 – 6 (steril) / ~1 (past) |
| MFBD-600 | 800 – 1,500 | 102 – 122 | 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 & Red Pepper
Turmeric
Coriander & Cumin
Black Pepper
Dehydrated Onion & Garlic
Dried Herbs
Spice Blends & Masala
Seeds & Botanicals
- You need Salmonella absence and documented microbial reduction for EU, US or FSSAI-regulated export
- Chemical fumigation or irradiation is not acceptable to your buyers or your own product positioning
- The material's quality parameters — volatile oil, colour, curcumin, piperine — must be preserved after treatment
- Continuous throughput is required — batch sterilization cycle times are a production bottleneck
Not sure if MHTST is right for your material?
Get expert guidance for your material, capacity and process requirement before committing to a machine.
Process Solution
Pulverizing & Milling
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