A method and a device for treating a liquid egg product

Details A method and a device for treating a liquid egg product A method and a device for treating a liquid egg product

A - Human Necessities

23

B

A23B 5/005 (2006.01)

Patent

CA 2232368

A method for treating a liquid egg product substantially consisting of egg white and/or egg yolk in order to obtain an extended shelf life ("ESL"). The egg product is subjected to a pasteurization treatment, whereby said egg product is maintained at a temperature of more than approx. 60 °C for some time. The egg product is moreover briefly heated to a temperature of 78 °C. This heat treatment takes place by means of steam infusion in a downflow heater (10). Then cooling takes place with a quick temperature decrease.

L'invention concerne un procédé et un dispositif de traitement d'un produit liquide à base d'oeuf, constitué sensiblement de blanc d'oeuf et/ou de jaune d'oeuf, visant à prolonger sa duréee de conservation. Le produit à base d'oeuf est soumis à un processus de pasteurisation au cours duquel il est maintenu à une température supérieure à 60 DEG C environ, pendant un certain temps. Le produit à base d'oeuf est en outre brièvement chauffé à une température de 78 DEG C. Ce traitement thermique est effectué par injection de vapeur dans un appareil de chauffage à courant descendant (10). Le refroidissement est ensuite obtenu par baisse rapide de la température.

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