Extended Shelf Life Egg Processing
Process Description
Products to be processed are fed to the system’s product balance tank. A Waukesha positive displacement booster pump transfers the product through the raw regenerator and pre-heater. The product then flows to the Falling Stream Heater (FSH™) infusion chamber, where it is rapidly heated to pre-processing temperature prior to the pre-treatment holding tube. From the holding tube, the product is flash cooled to about the same temperature at which it entered the infusion chamber. This removes all the water that was added in the steam infusion process, along with any undesirable flavor from the process’s heat treatment. After flash cooling, the product is heated to pasteurizing temperature, held for the required time and cooled to the desired packaging temperature. Product then flows to either an aseptic designed surge tank or the packaging equipment.
Process System Features
- Extends shelf life from days to weeks or months.
- Removes volatile off flavors or odors.
- Maximizes thermal treatment with minimal change in product characteristics.
- Extends run times between system flush/in-run CIP.
- Lower steam temperature and special FSH™ design yield longer run times than injectors and other infusion chamber designs.
- Product never contacts hotter metal in infusion heater/flash cooler.
- System is CIP cleaned from balance tank.
- Programmable logic controls for repeatable product treatment.
