34 Egg Processing Guidebook Special Designed for Egg Products Pasteurization Industries using eggs as an ingredient are increasingly in need of pasteurized safe egg products. The main reason is food safety, but there are other important aspects, such as ease of use, improved hygiene, uniformity, and the opportunity to utilize special products. The liquid egg is extremely delicate, as egg proteins are much more sensitive to heat than other elementary liquids such as milk or juices. The main reason is that the egg is made of two fundamental components: yolk and egg white, which have different compositions and behaviors from each other while, if mixed, they interact mutually. For instance, egg white is denatured at 58° C, whereas yolk is denatured at approximately 65° C. Would you like to save 50% of energy in your factory? Energy prices are increasing and it is time to act for liquid egg producers. New patent-pending technology with increased heat recovery for high- efficiency egg pasteurization. SANOVO now provides an energy-efficiency upgrade kit. Our large egg processing customers are already using the new technology - what about you? i Book a meeting to learn more
Download PDF file
Archive