Apparatus for pasteurizing liquid whole egg products

Foods and beverages: apparatus – Mechanical – fluid or heat treatment of dairy food – With temperature or atmosphere modification

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Details

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.

REFERENCES:
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Kline, L. et al., "Heat Pasteurization of Raw Liquid Egg White," Food Technology 19, 105 (Nov. 1965).
Sugihara et al., "Heat Pasteurization of Liquid Whole Egg," Food Technology 20, No. 8, 100 (Aug. 1966) (Reprint).
Seymour Catalogue Sheets from Seymour Model Number 103 Automatic Egg Breaker/Separator (4 pages), date unknown.

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