Pasteurisation Process for Liquid Egg
I think the pasteurisation process uses heat, so how do you keep the egg from cooking?
Thanks in advance,
Simon
You're right, pasteurisation is a heat process. Pasteurisation temperature is enough to kill pathogen microorganisms, but not enough to cook liquid egg. Pasteurisation temperatures are 56 C for liquid egg white and 61 C for liquid egg yolk. Holding time is also important.
Shelf life of pasteurized liquid egg depends on packaging type. It lasts 3-4 weeks at 0 - (+4) C when aseptic filling is applied.
It's very important to keep raw and pasteurised egg at good conditions ( below +4 C).
I hope I could answer your question.
Best regards, Pinar
Thanks,
Simon
With these mentioned pasteurisation temperatures, about 3,5 minutes holding times are applied for egg yolk and white. If past. temp. increases, holding time decreases. If you pasteurise egg at low temperature you have to decrease holding time. Otherwise protein denaturation occurs and you may have diffuculties to take cooked egg from the heat exchanger tubes.
Rgrds, pinar
Thank you so much Pinar. I'm guessing denaturation means the runny egg starts to turn into scrambled egg. Remember I'm a really dumm on these things. Have you got any other do's and don'ts Pinar?Simon,
With these mentioned pasteurisation temperatures, about 3,5 minutes holding times are applied for egg yolk and white. If past. temp. increases, holding time decreases. If you pasteurise egg at low temperature you have to decrease holding time. Otherwise protein denaturation occurs and you may have diffuculties to take cooked egg from the heat exchanger tubes.
Rgrds, pinar
I may have some very specific questions later, but I will need to PM you.
Regards,
Simon
Pasteuriation is legally a "time / temperature" combination
In milk production it is 71.7 degrees for 15 seconds, but most dairies will use 72 degrees for 25 seconds.
we have a dairy who does a cultured product and their pasteurisation time temperature combination is completly different ( a holding time of around 5 minutes, but at a much lower temp).
As Pinar says , in eggs they have to be careful as not to cook the egg......bet its worse than milk to get off a pasteuriser plate (or tube)
if you'd like to know more Simon, i can send you some wonderful literature (Yawn!)
Thanks for that Caz. I wanted to know because I had a brainwave for a new range of food products.Simon
Pasteuriation is legally a "time / temperature" combination
In milk production it is 71.7 degrees for 15 seconds, but most dairies will use 72 degrees for 25 seconds.
we have a dairy who does a cultured product and their pasteurisation time temperature combination is completly different ( a holding time of around 5 minutes, but at a much lower temp).
As Pinar says , in eggs they have to be careful as not to cook the egg......bet its worse than milk to get off a pasteuriser plate (or tube)
if you'd like to know more Simon, i can send you some wonderful literature (Yawn!)
Anyway it's nice to see you back Caz. Please send me the literature, you never know.
Cheers,
Simon
Anyway it's nice to see you back Caz.
Indeed so but preferably not yawning. Been counting cows again ? All work and no play
@ Simon -
Just like English Football without the ideasI tend to have ideas quite a lot; it's converting them that's the problem
Rgds / Charles.C
Nice one Charles. Maybe it will be different if Capello beomes Manager as expected. He has a good pedigree and will be very tough on the prima donnas. Bye, bye to the WAGS.@ Simon -
Just like English Football without the ideas
Regards,
Simon
Dear Cazx,
Indeed so but preferably not yawning. Been counting cows again ? All work and no play(or is it the other way round ?)
Rgds / Charles.C
It's nice to be back......I've had a busy 6 months working on a project. Hopefully things should calm a bit now!