Title:
METHOD FOR TREATMENT OF LIQUID EGG MATERIAL
Document Type and Number:
Japanese Patent JPH02142451
Kind Code:
A
Abstract:
PURPOSE: To prolong shelf life without generating any hot gelatin by loading microwave energy to a liquid-state egg material, letting its temperature rise as specified and inactivating or extinguishing microbes contained in this material. CONSTITUTION: The microwave energy is applied to the liquid-state egg material such as the liquid-state albumen of eggs or liquid-state whole eggs while letting it flow to a conduit, its temperature is raised to 71.7 deg.C, preferably, 85.0 deg.C and the microbes contained in this material are inactivated or extinguished.
Inventors:
FURANKU FUAN
Application Number:
JP14096589A
Publication Date:
May 31, 1990
Filing Date:
June 02, 1989
Export Citation:
Assignee:
UOOSHINTON FOODS INC
International Classes:
A23L33/00; A23B5/005; A23B5/01; A23L15/00; (IPC1-7): A23B5/01; A23L1/29; A23L1/32
Attorney, Agent or Firm:
Tadahiko Ito (2 outside)