1. I have purchased a steam sterilizers - Batch type.
2. I want to sterilize the following products - Red Chili Powder, Corriander Powder, Black Pepper both Whole and powder.
3. I dont know exactly at what parameters I should carry out sterilization and what would be its effect on the products.
4. Can I do sterilization in open condition or in packed conditions. If packed conditions then what kind of packing should I use.
5. What will be effects of steam on Chilli.
6. What temperature should I use, how much should be pressure and how much time should hold at particular temperature.
Please can any body help me into this.
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