Foods and beverages: apparatus – Mechanical – fluid or heat treatment of dairy food – With temperature or atmosphere modification
Patent
1991-02-28
1992-04-21
Simone, Timothy F.
Foods and beverages: apparatus
Mechanical, fluid or heat treatment of dairy food
With temperature or atmosphere modification
99483, 99497, A23C 1900
Patent
active
051057247
ABSTRACT:
Disclosed is a method of pasteurizing a liquid whole egg product in a continuous stream. The method comprises the steps of: (a) providing an egg yolk product stream and an egg white product stream; (b) heating the egg yolk product stream to a predetermined temperature greater than the highest temperature of the egg white product stream; and then (c) recombining the egg yolk product stream and the egg white product stream to form a whole egg product stream, the whole egg product stream having (e.g., equilibrating to) a second predetermined temperature; wherein the total thermal treatment received by the liquid whole egg product during the process is at least sufficient to pasteurize the product. An apparatus useful for carrying out the method of the present invention is also disclosed.
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Seymour Catalogue Sheets from Seymour Model Number 103 Automatic Egg Breaker/Separator (4 pages), date unknown.
Ball, Jr. Hershell R.
Swartzel Kenneth R.
North Carolina State University
Simone Timothy F.
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