Egg Processing Guidebook 35 Pasteurizer Temperature and holding time of the liquid egg during pasteurization are two of the main points to consider to obtain a high level of food safety and to preserve product functionalities. Our Pasteurizers are developed for high- quality liquid egg products. The SANOVO Pasteurizers are highly configurable according to your specifications. Choose your capacity between 1,000 - 15,000 liters/hour and your final product. Pasteurizer for salted and sugared products This configuration handles high viscosity products. i Click for technical details www Click for product details Pasteurizer for extended shelf life products This configuration handles products for extended shelf life. i Click for technical details www Click for product details WAVE Technology Extended shelf Life for liquid egg products. Achieving 10x times higher bacteria killing rate without product denaturation. Can be added to all Pasteurizer configurations. This patented technology significantly extends your liquid egg product’s shelf life with its innovative heat treatment method. The WAVE Technology is available in capacities between 1.000 - 10.000 liters/hour and works with every SANOVO Pasteurizer. Works with pulsed ohmic heating to increase shelf life without denaturation of the product. The high temperature applied requires a short holding time for the product, so the speed is decisive. The temperature is close to the denaturation limit, so we need high precision. Lastly, both heating and holding times are short, so the product must be uniformly heated. i Click for technical details www Click for product details
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