Werkwijze en inrichting voor het behandelen van een vloeibaar eiprodukt

Werkwijze en inrichting voor het behandelen van een vloeibaar eiprodukt

A method for treating a liquid egg product containing egg white and/or egg yolk in order to obtain an extended shelf life. The egg product is subjected to a pasteurization treatment, whereby the egg product is maintained at a temperature of about 60 DEG C. or more for some time. The egg product is a...

Ausführliche Beschreibung

Gespeichert in:
Bibliographische Detailangaben
Hauptverfasser: JOEL CUTLER, ALBERT JACOBUS ROS, ADRIAAN GERRIT DEN HOLLANDER
Format: Patent
Sprache:dut
Schlagworte:
CHEMICAL RIPENING OF FRUIT OR VEGETABLES
FOODS OR FOODSTUFFS
HUMAN NECESSITIES
PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT,VEGETABLES, EDIBLE SEEDS
THE PRESERVED, RIPENED, OR CANNED PRODUCTS
THEIR TREATMENT, NOT COVERED BY OTHER CLASSES
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Beschreibung
Zusammenfassung:A method for treating a liquid egg product containing egg white and/or egg yolk in order to obtain an extended shelf life. The egg product is subjected to a pasteurization treatment, whereby the egg product is maintained at a temperature of about 60 DEG C. or more for some time. The egg product is also briefly heated to a temperature of about 78 DEG C. or more. Cooling then takes place with a quick temperature decrease.