A METHOD AND A DEVICE FOR TREATING A LIQUID EGG PRODUCT

摘要

A method for treating a liquid egg product substantially consisting of egg white and/or egg yolk in order to obtain an extended shelf life ("ESL"). The egg product is subjected to a pasteurization treatment, whereby said egg product is maintained at a temperature of more than approx. 60 .degree.C for some time. The egg product is moreover briefly heated to a temperature of 78 .degree.C. This heat treatment takes place by means of steam infusion in a downflow heater (10). Then cooling takes pla ce with a quick temperature decrease.