Method for the ultrapasteurization of liquid whole egg

Food or edible material: processes – compositions – and products – Processes – Packaging or treatment of packaged product

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426521, 426614, A23L 300

Patent

active

049942913

ABSTRACT:
Methods of ultrapasteurizing liquid whole egg products in continuous flow, high temperature, short time pasteurization equipment are provided. The equivalent point method is preferably used to evaluate the total thermal treatment received by the product in this equipment. Also disclosed is a method of making liquid whole egg products having preselected, extended, refrigerated shelf lives.

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patent: 3579631 (1971-05-01), Stewart et al.
patent: 4675202 (1987-06-01), Wenger et al.
Egg Pasteurization Manual ARS74-48, Mar. 1969, U.S. Department of Agriculture, Agriculture Research Service.
7 CFR Part 59 (1985).
Poultry Sci. 61, 1461-1462 (1982) (Abstract).
W. K. Stone and P. R. Rony, Aseptic Processing of Liquid Eggs Pasteurized in a Teflon Heat Exchanger (1983) and letter from W. K. Stone dated Apr. 20, 1983.
E. O. Essary, P. R. Rony and W. F. Collins, New Uses for Heated Aseptically Packaged Fluid Egg Products.
Laura C. Jacobs, Aseptic Packaging Promises New Role for Pasteurized Liquid Eggs.
M. H. Hamid-Samimi and K. R. Swartzel, J. of Food Proc. and Pres. 8, 219 (1984).
Kenneth R. Swartzel, J. of Agri. and Food Chem. 34 396 (May/Jun. 1986).
Abstract Concerning Poultry Science Association Annual Meeting, Jul. 29-Aug. 2, 1985, Iowa State University, Ames.
Mohammad-Hossein Hamid-Samimi, Thesis: Criteria Development for Extended Shelf-Life Pasteurized Liquid Whole Egg (1984).

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