WO1997002751A1 - Pasteurisation d'oeufs en coquille - Google Patents
Pasteurisation d'oeufs en coquille Download PDFInfo
- Publication number
- WO1997002751A1 WO1997002751A1 PCT/US1996/010587 US9610587W WO9702751A1 WO 1997002751 A1 WO1997002751 A1 WO 1997002751A1 US 9610587 W US9610587 W US 9610587W WO 9702751 A1 WO9702751 A1 WO 9702751A1
- Authority
- WO
- WIPO (PCT)
- Prior art keywords
- egg
- temperature
- eggs
- yolk
- heat transfer
- Prior art date
Links
- 235000013601 eggs Nutrition 0.000 title claims abstract description 171
- 238000009928 pasteurization Methods 0.000 title abstract description 31
- 210000002969 egg yolk Anatomy 0.000 claims abstract description 50
- 238000000034 method Methods 0.000 claims abstract description 46
- 108010000912 Egg Proteins Proteins 0.000 claims abstract description 34
- 102000002322 Egg Proteins Human genes 0.000 claims abstract description 34
- QCVGEOXPDFCNHA-UHFFFAOYSA-N 5,5-dimethyl-2,4-dioxo-1,3-oxazolidine-3-carboxamide Chemical compound CC1(C)OC(=O)N(C(N)=O)C1=O QCVGEOXPDFCNHA-UHFFFAOYSA-N 0.000 claims abstract description 19
- 235000013345 egg yolk Nutrition 0.000 claims abstract description 15
- 238000010438 heat treatment Methods 0.000 claims description 37
- 239000013529 heat transfer fluid Substances 0.000 claims description 23
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 19
- 239000012530 fluid Substances 0.000 claims description 6
- 238000003860 storage Methods 0.000 claims description 5
- 238000001816 cooling Methods 0.000 claims description 3
- 210000000969 egg white Anatomy 0.000 abstract description 19
- 235000014103 egg white Nutrition 0.000 abstract description 19
- 230000000813 microbial effect Effects 0.000 abstract description 13
- 230000008569 process Effects 0.000 abstract description 13
- 238000012545 processing Methods 0.000 abstract description 9
- 241000607142 Salmonella Species 0.000 abstract description 7
- 230000009467 reduction Effects 0.000 abstract description 7
- 238000012360 testing method Methods 0.000 abstract description 6
- 230000000694 effects Effects 0.000 abstract description 3
- 241001354013 Salmonella enterica subsp. enterica serovar Enteritidis Species 0.000 description 19
- 239000007788 liquid Substances 0.000 description 11
- 238000012546 transfer Methods 0.000 description 10
- UCSJYZPVAKXKNQ-HZYVHMACSA-N streptomycin Chemical compound CN[C@H]1[C@H](O)[C@@H](O)[C@H](CO)O[C@H]1O[C@@H]1[C@](C=O)(O)[C@H](C)O[C@H]1O[C@@H]1[C@@H](NC(N)=N)[C@H](O)[C@@H](NC(N)=N)[C@H](O)[C@H]1O UCSJYZPVAKXKNQ-HZYVHMACSA-N 0.000 description 6
- 230000033001 locomotion Effects 0.000 description 5
- 230000001580 bacterial effect Effects 0.000 description 4
- 102000016943 Muramidase Human genes 0.000 description 3
- 108010014251 Muramidase Proteins 0.000 description 3
- 108010062010 N-Acetylmuramoyl-L-alanine Amidase Proteins 0.000 description 3
- 230000008901 benefit Effects 0.000 description 3
- 230000015271 coagulation Effects 0.000 description 3
- 238000005345 coagulation Methods 0.000 description 3
- 230000001332 colony forming effect Effects 0.000 description 3
- 230000006378 damage Effects 0.000 description 3
- 230000003247 decreasing effect Effects 0.000 description 3
- 239000006260 foam Substances 0.000 description 3
- 238000005187 foaming Methods 0.000 description 3
- 229960000274 lysozyme Drugs 0.000 description 3
- 235000010335 lysozyme Nutrition 0.000 description 3
- 239000004325 lysozyme Substances 0.000 description 3
- 229960005322 streptomycin Drugs 0.000 description 3
- 101100279436 Caenorhabditis elegans egg-2 gene Proteins 0.000 description 2
- 238000013019 agitation Methods 0.000 description 2
- 230000007423 decrease Effects 0.000 description 2
- 238000004925 denaturation Methods 0.000 description 2
- 230000036425 denaturation Effects 0.000 description 2
- 101150073877 egg-1 gene Proteins 0.000 description 2
- 230000001717 pathogenic effect Effects 0.000 description 2
- 238000005096 rolling process Methods 0.000 description 2
- 238000005406 washing Methods 0.000 description 2
- 241000894006 Bacteria Species 0.000 description 1
- 108010026206 Conalbumin Proteins 0.000 description 1
- 241000192125 Firmicutes Species 0.000 description 1
- 208000019331 Foodborne disease Diseases 0.000 description 1
- 108010058846 Ovalbumin Proteins 0.000 description 1
- 239000003513 alkali Substances 0.000 description 1
- 238000010923 batch production Methods 0.000 description 1
- 230000005540 biological transmission Effects 0.000 description 1
- 238000010924 continuous production Methods 0.000 description 1
- 238000010411 cooking Methods 0.000 description 1
- 238000012937 correction Methods 0.000 description 1
- 238000012864 cross contamination Methods 0.000 description 1
- 238000009826 distribution Methods 0.000 description 1
- 210000003278 egg shell Anatomy 0.000 description 1
- 238000004945 emulsification Methods 0.000 description 1
- 238000001704 evaporation Methods 0.000 description 1
- 230000008020 evaporation Effects 0.000 description 1
- 239000005357 flat glass Substances 0.000 description 1
- 244000144992 flock Species 0.000 description 1
- 235000013305 food Nutrition 0.000 description 1
- 230000005484 gravity Effects 0.000 description 1
- 231100000206 health hazard Toxicity 0.000 description 1
- 238000007654 immersion Methods 0.000 description 1
- 208000015181 infectious disease Diseases 0.000 description 1
- 230000014759 maintenance of location Effects 0.000 description 1
- 239000000463 material Substances 0.000 description 1
- 238000005259 measurement Methods 0.000 description 1
- 230000007246 mechanism Effects 0.000 description 1
- 244000005700 microbiome Species 0.000 description 1
- 230000037125 natural defense Effects 0.000 description 1
- 229940092253 ovalbumin Drugs 0.000 description 1
- 210000001672 ovary Anatomy 0.000 description 1
- 238000004806 packaging method and process Methods 0.000 description 1
- 244000052769 pathogen Species 0.000 description 1
- 230000000704 physical effect Effects 0.000 description 1
- 230000010399 physical interaction Effects 0.000 description 1
- 230000004845 protein aggregation Effects 0.000 description 1
- 102000004169 proteins and genes Human genes 0.000 description 1
- 108090000623 proteins and genes Proteins 0.000 description 1
- 238000012827 research and development Methods 0.000 description 1
- 238000011012 sanitization Methods 0.000 description 1
- 238000009987 spinning Methods 0.000 description 1
- 230000003068 static effect Effects 0.000 description 1
- 239000000126 substance Substances 0.000 description 1
- 239000002352 surface water Substances 0.000 description 1
- 210000000996 thick albumen Anatomy 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23B—PRESERVATION OF FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES; CHEMICAL RIPENING OF FRUIT OR VEGETABLES
- A23B5/00—Preservation of eggs or egg products
- A23B5/005—Preserving by heating
- A23B5/0052—Preserving by heating in the shell
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
- A23L15/00—Egg products; Preparation or treatment thereof
Definitions
- This invention relates to the pasteurization of shell eggs. More particularly it is directed to a gentle heat treatment process for intact shell eggs to destroy existent micro-organisms while maintaining egg storage characteristics and the functionality of the contained egg white and egg yolk.
- Salmonella enteritidis infections have shown a dramatic increase due to consumption of raw eggs, or egg-containing undercooked foods, or cross-contamination between raw eggs and other cooked products.
- shell eggs are sanitized by washing and rapid chilling, these methods do not destroy Salmonella if it is harbored inside shell eggs.
- Salmonella on the surface of shell eggs has been decreased by washing with reduced pH water at moderate temperatures.
- the incidence of Salmonella enteritidis infected eggs in an infected flock of hens has been estimated to be about 0.5% with less than 100 CFU of Salmonella enteritidis per egg.
- Pasteurization using heat is an effective method to destroy Salmonella enteritidis in liquid eggs.
- the temperature of liquid whole egg is controlled as the liquid is pumped through heat exchangers under turbulent conditions to avoid coagulation.
- U.S. Patent No. 3,573, 935 describes the use of alkali to adjust pH of liquid eggs before heat pasteurization at 125 to 145°F (52 to 63°C) for 0.5 to 10 minutes.
- U.S. Patent No. 4,808,425 describes pasteurization of liquid whole eggs using a continuous flow, high temperature, short time process. Shell egg pasteurization presents unique problems.
- egg white proteins i.e., ovalbumin and ovotransferrin
- a temperature as low as 60°C.
- chemical and physical interactions occur leading to the formation of protein aggregates and concomitant loss of functionality.
- shell eggs are heated by contact with a heat transfer medium having a relatively low controlled temperature, about 52° to about 59°C, alone or in combination with incident microwave or radiant heat energy.
- the heat transfer fluid can be a liquid or a gas, most typically water or air.
- the heat transfer fluid can be agitated to reduce thermal gradients in the heat transfer fluid and improve heat transfer efficiency during egg heat treatment.
- eggs in- process can be reoriented or repositioned continuously or periodically, particularly during the heating step, to promote heat transfer from the egg surface to the yolk.
- the egg is heated until the yolk temperature is about 52 to about 59°C.
- the egg is held at that temperature for about 3 minutes to about 3 hours, depending on the selected pasteurization temperature within the specified range, and thereafter cooled to a temperature of less than 7°C.
- Pasteurizing eggs in accordance with this invention for example using a combination of hot water and hot air heating, reduces the microbial population in intact shell eggs artificially inoculated with Salmonella enteritidis by 7 log cycles in 80 minutes.
- a combination of hot water and microwave heating has reduced the Salmonella enteritidis count in artificially inoculated intact shell eggs by 6 log cycles in about 30 minutes with but minimal loss of functionality of the contained egg white and egg yolk as measured by standard tests including Haugh unit value, foaming ability and stability, viscosity, yolk index, turbidity, pH, color and lysozyme activity.
- Fig. 1 is a graph of microbial count vs. temperature in intact shell eggs heated in hot water
- Fig. 2 is a graph of microbial count vs. temperature in intact shell eggs heated with hot air
- Fig. 3 is a graph of microbial count vs. temperature of intact shell eggs heated to a temperature in hot water and held at temperature in hot air;
- Fig. 4 is a graph of microbial count vs. temperature increase in intact shell eggs during microwave heating
- Fig. 5 is a graph showing temperature profile and microbial count reduction as a function of time during combination of microwave (high power) and hot water bath heating of shell eggs;
- Fig. 6 is a graph showing temperature profile and microbial count reduction as a function of time during combination of microwave (high power for 80 sec) and hot air heating of shell eggs;
- Fig. 7a is a graphic comparison of Haugh units and pH of egg whites before and after pasteurization with hot water and hot air in accordance with this invention
- Fig. 7b is a graphic comparison of turbidity and yolk index of egg whites before and after pasteurization with hot water and hot air in accordance with this invention
- Fig. 8a is a graph showing the difference in foam drainage of whipped egg white of fresh eggs and pasteurized eggs in accordance with this invention.
- Fig. 8b is a graph showing the differences in foaming height of whipped egg white of fresh eggs and pasteurized eggs in accordance with this invention.
- intact shell eggs are heat pasteurized by heating the egg under controlled conditions to raise the temperature of the yolk of the egg to about 52° to 59°C, at which temperature the egg yolk is maintained for a period of about 3 minutes to about 3 hours. Thereafter the egg is cooled to a temperature below about 7°C.
- the time and temperature requirements for acceptable pasteurization are generally inversely proportional within the stated ranges for those process parameters. Thus, at the lower end of the temperature range, i.e., at about 52-55°, longer times within the time range, i.e., about 1 to about 3 hours, are optimally effective while shorter times, for example, about 3 minutes to about 1/2 hour, are effective to achieve pasteurization at temperatures 57-59°C. Following the heating step, the egg is then cooled to a temperature of less than about 7°C.
- heat is delivered to the yolk of a whole intact egg in amount sufficient to destroy microbial content of both the egg white and egg yolk without denaturization of the more heat sensitive egg white.
- Heat is delivered to the egg white and egg yolk either through the surface shell by incident radiant energy or contact of the shell with a temperature controlled heat transfer fluid or by incident microwave energy.
- the pasteurization process must be accomplished in a manner which minimizes the possibility of localized superheating (cooking) of the egg white, and preferably in a manner which optimizes the rate of heat transfer from the heat source to the yolk.
- the amount of heat delivered to the surface of the egg cannot exceed the amount which raises the temperature of the egg white adjacent the shell inside the egg above about 60°C. Such requirements dictate good control of egg pasteurization processing operations.
- the amount of heat energy delivered to the intact egg is controlled through the temperature of the heat transfer fluid used to deliver heat energy to the egg.
- the temperature of the heat transfer fluid is preferably maintained between about 52°C and about 59°C.
- the heat transfer fluid is mechanically agitated with, for example, a motor driven impeller or pump, to circulate the fluid across the surface of the in-process eggs. Such agitation works to maintain a maximum thermal gradient between the heat transfer fluid and the egg shell and enhances the rate of heat transfer to the egg from the fluid.
- microwave or radiant energy preferably microwave energy
- a temperature controlled heat transfer fluid to bring the eggs contents to pasteurization temperature and to hold the egg contents at temperature for a time sufficient to effectively reduce or eliminate any existent microbial load in the egg.
- Reorienting or repositioning the egg during the heating step facilitates dissipation and transfer of heat energy delivered to the egg surface into the yolk.
- the egg can be periodically or continuously reoriented and/or repositioned to enhance the efficiency and rate of heat delivery to the egg yolk thereby reducing the time required to bring the egg yolks to the specified pasteurization temperature.
- In- process eggs can be reoriented, for example, by rolling on an inclined or a moving surface, for example a motor-driven belt, in one direction, or in alternating directions, or the eggs can be repositioned, for example, by shaking or rocking the carrier, or the in-process eggs can be positioned for movement responsive to localized force on the egg from agitated heat transfer fluid in contact with the egg.
- the resulting motion of the egg is translated into movement of the egg white and yolk within the shell which movement promotes dissipation of heat delivered through the surface of the egg and transfer of same to the inner yolk.
- Such movement not only minimizes the potential for localized denaturization of egg white protein, but it also works to dissipate heat energy delivered to the shell and enhance the thermal gradient between the heated shell and the liquid portion of the egg during heating and thereby improve heat transfer rate and reduce total egg processing time.
- the present process can be carried out in batch or continuous processing as part of a commercial egg processing line using art recognized commercial egg handling techniques and equipment.
- Egg pasteurization can be accomplished using temperature controlled ovens or water baths, preferably fitted with impellers to promote agitation of the heat transfer fluid.
- conventional microwave or radiant heating equipment can be utilized to heat eggs in a batch or continuous process wherein the eggs are repositioned or rotated in the incident microwave or radiant energy field.
- eggs can be placed on an inclined trough or platform and rolled under the influence of gravity through a controlled heat delivery zone.
- Different types of heating equipment may be used in combination for carrying out the present process.
- microwave or radiant energy can be used to preheat the eggs
- a liquid or gas heat transfer medium can be used to bring the eggs to pasteurization temperature
- the same or a different heat transfer fluid can be used to maintain egg temperature, for the required time to accomplish pasteurization.
- the final step in processing eggs in accordance with this invention is to cool the eggs to a temperature of about 7°C or lower. That is accomplished by contacting the eggs with a fluid, either gas or liquid, having a temperature of less than about 7°C.
- One egg was heated in the microwave with power on medium low setting (defrost) for 60 seconds, 75 seconds and 90 seconds. Other eggs were heated with the microwave set on medium heat for 40, 45, 60, and 75 seconds. Temperatures in all yolks and albumens were determined immediately after microwave heating.
- Microwave heating set on medium power for 45 seconds could be used for heating intact eggs to pasteurizing temperatures.
- Optimum results can be obtained by rotating or otherwise changing the orientation of the eggs during microwave heating.
- Waterbath temperature was set at 57 C. Eight eggs were immersed in the water. Initial temperature of egg contents was 7°C. Temperatures of yolk and albumen of two eggs were taken after 15, 20, 25, and 30 minutes.
- EXAMPLE 3 Fresh eggs were inoculated with Salmonella enteritidis to give a count of 400,000 cfu/ml. Following the procedure of Example 2 the eggs were heated in a laboratory batch pasteurizer set at 57°C and sampled at various time intervals. Similarly, un-inoculated eggs with thermocouples placed at their center were also heated and the temperature profile was recorded. As shown in Fig. 1, the temperature of eggs increased to the set temperature of hot water in 25 minutes and during the same period the Salmonella counts decreased from 400,000 to 300 cfu/ml which is close to a three log-cycle reduction.
- Salmonella enteritidis inoculated eggs were heated in the water bath set at 57°C for 25 minutes and then placed in the hot air oven set at 55°C for an additional 60 minutes. Non-inoculated eggs were used to determine temperatures at various times.
- CFU colony forming unit
- a seven log cycle destruction of Salmonella enteritidis was obtained after 85 minutes. Hot water and hot air heating appear to be satisfactory methods of heating eggs to pasteurizing temperatures. A holding time after reaching a yolk temperature of 55°C of 1 hour is adequate for a seven log cycle destruction of Salmonella enteritidis.
- the intact eggs were heated in a microwave oven set at high power level and sampled at various time intervals. As shown in Fig. 4, the temperature of egg increased to about 60°C in 120 seconds. The microbial count decreased from 8xl0 6 to IO 4 during that time period. The decrease in SE population during microwave heating without any hold time was not enough for pasteurization.
- the procedure for shell egg pasteurization was extended to include microwave followed by hot water heating. Under this condition, the microwave energy increased the egg temperature to desired level quickly and the hot water system was used for providing hold time at that temperature. See Fig. 5. This combination shortens the total time required for pasteurization of shell eggs. Similarly, a combination of microwave energy followed by holding in hot air chamber provides pasteurization of intact eggs. See Example 7 and Fig. 6.
- Shell eggs were inoculated with ten million colony forming units (CFU) of a streptomycin resistant strain of Salmonella enteritidis which had been grown in egg yolk.
- CFU colony forming units
- Hot air oven temperature was set at 56.5 C. After heating eggs in the microwave they were immediately placed in the hot air oven.
- Control and pasteurized eggs were kept separate and broken so as to separate yolks and albumen to get albumen entirely free of yolk material.
- the temperature of all eggs was at 22°C, room temperature at the time of breaking and separating.
- Haugh units and pH See Fig. 7a
- turbidity and yolk index See Fig. 7b
- Haugh meter - a tripod micrometer calibrated to read in Haugh units and a tripod micrometer.
- Haugh units measurements were not significantly different between the controls and the pasteurized eggs (Fig. 7a) . Tests were conducted on several days. Values for controls were 70.3, 66.0, and 69.1 with SD values of 3.0, 10.7, and 9.7, respectively, for the pasteurized eggs Haugh units were 75.3, 74.9, and 74.7 with SD values of 5.9, 12.1, and 7.2, respectively. Differences were not statistically significant. Yolk index values were .41 for controls and .36 for the pasteurized eggs, not significantly different. (Fig. 7b) .
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- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Chemical & Material Sciences (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Wood Science & Technology (AREA)
- Zoology (AREA)
- Meat, Egg Or Seafood Products (AREA)
Abstract
Priority Applications (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
AU63881/96A AU6388196A (en) | 1995-07-07 | 1996-06-19 | Pasteurization of shell eggs |
Applications Claiming Priority (2)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
US49921095A | 1995-07-07 | 1995-07-07 | |
US08/499,210 | 1995-07-07 |
Publications (1)
Publication Number | Publication Date |
---|---|
WO1997002751A1 true WO1997002751A1 (fr) | 1997-01-30 |
Family
ID=23984301
Family Applications (1)
Application Number | Title | Priority Date | Filing Date |
---|---|---|---|
PCT/US1996/010587 WO1997002751A1 (fr) | 1995-07-07 | 1996-06-19 | Pasteurisation d'oeufs en coquille |
Country Status (2)
Country | Link |
---|---|
AU (1) | AU6388196A (fr) |
WO (1) | WO1997002751A1 (fr) |
Cited By (9)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
EP0845954A4 (fr) * | 1995-08-25 | 1999-02-10 | Leon John Davidson | Oeufs de poule pasteurises en coquille et leur procede de production |
WO2000041570A1 (fr) * | 1999-01-15 | 2000-07-20 | Michael Foods, Inc. | Traitement de produits alimentaires par utilisation d'air a humidite controlee |
WO2002001960A3 (fr) * | 2000-06-30 | 2002-05-02 | Leda Technologies Nv | Dispositif et procede de traitement thermique d'oeufs en coquilles |
EP1056360A4 (fr) * | 1997-12-31 | 2005-04-06 | Louis S Polster | Appareil et procede de pasteurisation d'oeufs entiers |
WO2005102064A1 (fr) * | 2004-04-22 | 2005-11-03 | Csir | Pasteurisation d'oeufs dans leur coquille |
EP1435798A4 (fr) * | 2001-09-20 | 2006-04-12 | Pasteurization Technologies Lc | Procede et dispositif de manipulation et de pasteurisation d'oeufs de consommation |
US7867539B2 (en) | 2001-07-02 | 2011-01-11 | Bettcher Industries, Inc. | Device for the thermal treatment of unshelled eggs |
EP2716162A1 (fr) * | 2012-10-04 | 2014-04-09 | Ovoteam | Procédé de production de blanc d'oeuf liquide |
US10520199B2 (en) | 2017-03-08 | 2019-12-31 | Louis S. Polster | Methods and systems for heat treating a food product |
Citations (2)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
WO1995010943A1 (fr) * | 1993-10-19 | 1995-04-27 | Michael Foods, Inc. | Procede et dispositif de pasteurisation a haute frequence de produits a base d'×ufs |
WO1995014388A1 (fr) * | 1993-11-22 | 1995-06-01 | Cox James P | Procede de traitement des ×ufs de volaille en coquille |
-
1996
- 1996-06-19 WO PCT/US1996/010587 patent/WO1997002751A1/fr active Application Filing
- 1996-06-19 AU AU63881/96A patent/AU6388196A/en not_active Abandoned
Patent Citations (2)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
WO1995010943A1 (fr) * | 1993-10-19 | 1995-04-27 | Michael Foods, Inc. | Procede et dispositif de pasteurisation a haute frequence de produits a base d'×ufs |
WO1995014388A1 (fr) * | 1993-11-22 | 1995-06-01 | Cox James P | Procede de traitement des ×ufs de volaille en coquille |
Cited By (17)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
EP0845954A4 (fr) * | 1995-08-25 | 1999-02-10 | Leon John Davidson | Oeufs de poule pasteurises en coquille et leur procede de production |
EP1056360A4 (fr) * | 1997-12-31 | 2005-04-06 | Louis S Polster | Appareil et procede de pasteurisation d'oeufs entiers |
WO2000041570A1 (fr) * | 1999-01-15 | 2000-07-20 | Michael Foods, Inc. | Traitement de produits alimentaires par utilisation d'air a humidite controlee |
US6455094B1 (en) | 1999-01-15 | 2002-09-24 | Michael Foods, Inc. | Treatment of food products using humidity controlled air |
WO2002001960A3 (fr) * | 2000-06-30 | 2002-05-02 | Leda Technologies Nv | Dispositif et procede de traitement thermique d'oeufs en coquilles |
US7285302B2 (en) | 2000-06-30 | 2007-10-23 | Bettcher Industries, Inc. | Device and method for the thermal treatment of unshelled eggs |
US7867539B2 (en) | 2001-07-02 | 2011-01-11 | Bettcher Industries, Inc. | Device for the thermal treatment of unshelled eggs |
EP1435798A4 (fr) * | 2001-09-20 | 2006-04-12 | Pasteurization Technologies Lc | Procede et dispositif de manipulation et de pasteurisation d'oeufs de consommation |
JP2007533317A (ja) * | 2004-04-22 | 2007-11-22 | シーエスアイアール | 殻入り卵の低温殺菌 |
WO2005102064A1 (fr) * | 2004-04-22 | 2005-11-03 | Csir | Pasteurisation d'oeufs dans leur coquille |
JP4704424B2 (ja) * | 2004-04-22 | 2011-06-15 | シーエスアイアール | 殻入り卵の低温殺菌 |
US8071146B2 (en) | 2004-04-22 | 2011-12-06 | Csir | In-shell pasteurization of eggs |
US8569667B2 (en) | 2004-04-22 | 2013-10-29 | Csir | In-shell pasteurization of eggs |
EP2716162A1 (fr) * | 2012-10-04 | 2014-04-09 | Ovoteam | Procédé de production de blanc d'oeuf liquide |
FR2996417A1 (fr) * | 2012-10-04 | 2014-04-11 | Ovoteam | Procede de production de blanc d'œuf liquide. |
US10520199B2 (en) | 2017-03-08 | 2019-12-31 | Louis S. Polster | Methods and systems for heat treating a food product |
US11674691B2 (en) | 2017-03-08 | 2023-06-13 | Mary Noel Henderson | Methods and systems for heat treating a food product |
Also Published As
Publication number | Publication date |
---|---|
AU6388196A (en) | 1997-02-10 |
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