Pasteurization of eggs

Details Pasteurization of eggs Pasteurization of eggs

1983-04-08

1985-04-16

Yeung, George

Food or edible material: processes, compositions, and products

Processes

Heating above ambient temperature

165 94, 422 1, A23L 300, F28F 1700

Patent

active

045115893

ABSTRACT:
A process for the continuous pasteurization of eggs characterized in that liquid egg material is passed under a superatmospheric operating pressure through a first scraped surface heat exchanger to raise the temperature of the egg material to the pasteurization temperature after which it is passed to a heated holding vessel under pressure of a sterile inert gas for a period of time which ensures pasteurization but which is sufficiently short to ensure that substantially no coagulation occurs, and finally through a second scraped surface heat exchanger where it is cooled to a temperature below 10.degree. C. over a period of time less than 5 minutes.

REFERENCES:
patent: 2093786 (1937-09-01), Swarthout
patent: 2901225 (1959-08-01), Abrams
patent: 2936240 (1960-05-01), Kauffman et al.

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