Pasteurization Process: specialize designed to heat-treat liquid egg products to eliminate
harmful bacteria while preserving the eggs' nutritional and
functional properties. This process is critical for ensuring food
safety and extending the shelf life of egg products used in various
food manufacturing and culinary applications. Egg Pasteurizer Key Components:Heat Exchanger: - Plate Heat Exchanger: Consists of multiple thin plates that provide a large surface
area for efficient heat transfer.
- Tubular Heat Exchanger: Contains tubes through which the egg product flows, ideal for
handling viscous liquids.
Pasteurization Tank: - Used in batch pasteurization, where the liquid egg is heated in a
large vat.
Temperature Control System: - Ensures precise regulation of temperature throughout the
pasteurization process.
- Includes sensors and automated controllers to maintain the desired
temperature.
Holding Tubes: - Tubes where the liquid egg is held at the target temperature for
the necessary period to ensure pathogen destruction.
Cooling System: - Rapidly cools the pasteurized egg product to prevent bacterial
growth and preserve quality.
- Often integrated with the heat exchanger for continuous cooling.
Pumps and Valves: - Facilitate the flow of the egg product through the pasteurizer.
- Ensure consistent pressure and flow rate.
Control Panel: - Centralized interface for monitoring and adjusting the
pasteurization process.
- Displays temperature, pressure, and flow rate data.
| Name | Egg pasteurization | | Structure | plate /tubular structure | Flow | 500L/h, 1000l/h ,1500l/h, 2000L/h | | Stage | Preheating (to link with homogenizer) Pasteurization Holding time Cooling | | Function | to separate the egg white/yolk/full egg for production |
Welcome to link with us for more information. Working vedio: https://www.youtube.com/watch?v=iWMaI5oVbeA Applications:- Food Manufacturing: Used in products like mayonnaise, sauces, and baked goods.
- Bakeries: For making cakes, pastries, and other baked items.
- Catering and Hospitality: Ensures a safe supply of liquid egg products for large-scale food
preparation.
- Nutraceuticals: In the production of protein supplements and dietary products.
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