Sterilizing spices and other low moisture products as a means of preserving or making them tastier has been deemed important for centuries. The other main reasons to sterilize spices, herbs, vegetables, nuts, cereals and ingredients in general are as follows:

• Inactivate or Eliminate Pathogens (Organisms that cause disease).
• Reduce or Eliminate Spoilage organisms.
• Inactivate enzymes.
• Extend Shelf life of foods.
• To improve palatability.

Thanks to innovative design of and , the sterilization mode can kill not only all pathogenic microorganisms and aerobic bacteria, but, also in majority of cases, their sporulated (including very heat resistant) form, with minimum impact on the product quality and with very low energy consumption by the full installation.