System til behandling af æg og fremgangsmåde til anvendelse af dette til forlængelse af köleholdbarheden af flydende ægprodukter

摘要

A process for producing pasteurized liquid egg product utilizing a vat or tank for holding raw egg product. The raw egg product is preheated as rapidly as possible to a temperature of about 60 DEG C and then, without holding the temperature at a constant level, the preheated raw egg is transferred to a suitable package. The package containing the preheated raw egg product is then sealed and heated and maintained at a suitable temperature in order to pasteurize the liquid raw egg products in the packages. The heated containers and pasteurized liquid egg product ware then cooled rapidly to a refrigeration temperature to further inhibit germination of any remaining bacterial spores. The containers are then stored in refrigeration conditions for distribution and use. In another embodiment, an egg product package is preheated to a temperature between about 71 DEG C and 55 DEG C and then hot filled with a egg product treated to about the same temperatures as the package. The hot filled package is then sealed and allowed to stand for at least 30 seconds and then it is rapidly cooled to at least about 5 DEG C in a cooling time period of about 5 minutes.