Food or edible material: processes – compositions – and products – Products per se – or processes of preparing or treating... – Poultry egg is basic ingredient
Patent
1996-03-18
1998-04-21
Weier, Anthony J.
Food or edible material: processes, compositions, and products
Products per se, or processes of preparing or treating...
Poultry egg is basic ingredient
426244, 426521, A23L 132
Patent
active
057415390
ABSTRACT:
Methods of and apparatus for producing shelf-stable liquid egg are provided. In particular, methods of and apparatus for producing liquid egg having a shelf life of at least 5 days when stored at about 70.degree. F. (about 21.degree. C.) are provided. In a first preferred embodiment, the liquid egg is electroheated from a temperature of about 110.degree. F. (about 43.degree. C.) to a temperature of at least about 140.degree. F. (about 60.degree. C.) by applying high frequency alternating electric current. The liquid egg is then cooled and again electroheated. In a second preferred embodiment, the liquid egg is electroheated from a temperature of about 110.degree. F. (about 43.degree. C.) to a temperature of at least about 140.degree. F. (about 60.degree. C.) by applying high frequency alternating electric current. The liquid egg is then cooled. A plurality of high voltage electric pulses are then applied to the liquid egg. In a third preferred embodiment, the liquid egg is electroheated from a temperature of about 110.degree. F. (about 43.degree. C.) to a temperature of at least about 140.degree. F. (about 60.degree. C.) by applying mains frequency alternating electric current. The liquid egg is then cooled. A plurality of high voltage electric pulses are then applied to the liquid egg.
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Sill, M., "NCSU researchers crack the sec
Knipper Aloysius J.
Polny, Jr. Thaddeus J.
Alten Brett G.
Ingerman Jeffrey H.
Weier Anthony J.
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