We make both types of hullers in a variety of sizes to handle any volume. A dewatering system is needed with this system, whereas it is not needed with the ISS Vibrating Huller. The ISS Wash System allows you to chill and sanitize your sprouts, which increases shelf life. It uses a water bath to separate the seed hulls. The ISS Wash System is the preferred method for quality. This equipment is generally less expensive and takes less space than the wet method. The ISS Vibrating Huller is favored in areas where labor is expensive and water is dear. The seed hulls fall through the holes and if there are root hairs on the sprouts, many of them are removed as they pass over the perforations. Using the dry method, sprouts are conveyed along a vibrating table with a perforated top. There are advantages and disadvantages to each. The next stage is removing the green seed hull. The sprouts are removed from the bins either manually by a stainless steel pitch fork or automatically with a bin dumper. When the sprouts are grown, the grower removes the bins from the growing room with a pallet jack or electric fork lift. The computer remembers when each bin was started and caters to its’ individual needs. Each bin in the growing room may have sprouts at a different growing stage. The bean sprouts are grown in the growing room for 4 to 6 days. All are computer controlled by any of the ISS growing systems, with detailed records kept. Some of these change during the growing cycle. Water quality, consistency, flow, duration, temperature and watering interval. The seed is then placed in growing bins and the bins are placed in a growing room precisely built to control the environment. We have manual equipment for small growers and fully automated equipment for larger growers. The most effective way of sanitizing the seed is by dousing it in calcium hypochlorite for ten minutes and rinsing it off. This is in case a pathogen was missed by the supplier in the seed screening process. Having purchased “safe” seed that is properly stored, you need to sanitize the seed before sprouting it. If you are going to store the seed for any length of time, the area should have a low humidity and maintain a low temperature. Your seed needs to be stored in a clean warehouse or area free from rodents, insects and moisture. The first being to buy seed in which precautions have been made to reduce the risk of contamination. No reasonable method of decontaminating the seed is 100% safe, so there are several steps that need to be taken in order to insure you have safe sprouts. Each Salmonella cell will grow to about 100,000 cells in 48 hours. The prefect environment for sprouting is nearly ideal for the growth of pathogens. Animal waste can harbor the dangerous and sometimes lethal bacteria E.coli 0157:H7 and Salmonella, as well as other pathogens. The main problem is that seed coming from a field may have come in contact with animal waste. Several people have died, and over 7,000 have been hospitalized from eating contaminated sprouts. There have been many pathogen outbreaks throughout the world involving sprouts. We took into account the different needs of growers in various countries and growers with different economic realities. The process that follows applies to companies who produce small quantities of sprouts as well as those who produce 40 tons per day using only two workers. Engineers were hired to develop the equipment to take advantage of the advances made by the research department. In 1981 ISS hired their first of several biochemists to determine what was involved in this process and how to improve upon it. The traditional method involves sprouting green or black mung beans or soybeans in buckets in which a large stone was placed on top. The sprouts were watered a few times each day. As the bean sprouts were forced to push the stone up, the sprouts grew thicker and shorter and yielded a greater volume of sprouts with less roots. This process is called “stress”. Bean sprouts have been produced in Asia for around 5000 years.
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