Food or edible material: processes – compositions – and products – Processes – Packaging or treatment of packaged product
Patent
1990-01-23
1991-05-28
Cintins, Marianne
Food or edible material: processes, compositions, and products
Processes
Packaging or treatment of packaged product
426521, 426614, 426388, 426495, A23B 5005, A23L 132
Patent
active
050194070
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.
REFERENCES:
patent: 3113872 (1963-12-01), Jones et al.
patent: 4808425 (1989-02-01), Swartzel et al.
patent: 4957760 (1990-09-01), Swartzel et al.
Kline, L. et al., "Heat Pasteurization of Raw Liquid Egg White," Food Technology 19, 105 (Nov. 1965).
Sugihara, T. 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).
Ball, Jr. Hershell R.
Swartzel Kenneth R.
Cintins Marianne
North Carolina State University
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