Title:
【発明の名称】流動状の全卵製品を低温殺菌するための方法及び装置
Document Type and Number:
Japanese Patent JPH05503853
Kind Code:
A
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.
Inventors:
Swartzel Kenice Earl.
Ball Herschel Earl.Junior
Ball Herschel Earl.Junior
Application Number:
JP50594791A
Publication Date:
June 24, 1993
Filing Date:
January 22, 1991
Export Citation:
Assignee:
North Carolina State University
International Classes:
A23B5/00; A23B5/005; (IPC1-7): A23B5/005
Attorney, Agent or Firm:
Shoichi Hase (1 person outside)