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- Sterilization method of liquid eggs
Liquid egg refers to the product that the egg liquid passes through a certain packaging after the poultry egg is beaten and shelled, instead of the fresh egg. It can be divided into three types: white liquid, liquid egg yolk, and liquid whole egg. Because the raw eggs may be contaminated by microorganisms in the process of washing, beating, shelling, mixing, and filtering of egg liquid and the eggs will lose part of the defense system after being beaten and shelled. Therefore, the most critical step to ensure the microbial safety and product quality of liquid eggs is sterilization.
Ultra-high pressure sterilization of liquid eggs:
Ultra-high pressure technology refers to filling food raw materials into a soft container and sealing it, and then putting it into a high-pressure device, using a pressure medium (usually water) to treat the food at a high pressure of 100~1000Pa for a period of time to inactivate enzymes, The physical process of protein denaturation, starch gelatinization and at the same time killing microorganisms in food.
The basic principle of ultra-high pressure technology sterilization is that high pressure makes microbial cells grow, and the cell wall is destroyed under high pressure due to rigidity; the phospholipid bilayer of the cell membrane becomes thinner under pressure, which increases cell permeability and causes intracellular material to flow out. , Resulting in cell death; high pressure can also change the covalent bonds such as hydrogen bonds, ionic bonds, and hydrophobic bonds that form the three-dimensional structure of polymers, leading to protein coagulation, starch gelatinization, enzyme inactivation, and bacteria-killing.
Ultra-high pressure can maintain the inherent nutritional quality, texture, flavor, color, and freshness of food. Ultra-high pressure technology uses liquid media for processing, which is easy to achieve a uniform, instantaneous, and efficient sterilization.
Radiation sterilization of liquid eggs:
Radiation sterilization is the use of a certain dose of ionizing rays with extremely short wavelengths to sterilize food. X-rays, y-rays, and electron rays are commonly used in food sterilization. Nowadays, most research is to use the x-ray generated by the 60Co source for radiation sterilization. This kind of radiation has strong penetrating power and is suitable for the internal sterilization of whole foods and various packaged foods(Liquid egg processing plants).
Radiation will produce direct and indirect chemical effects during the irradiation process. Direct chemical effects cause the intercellular substance to undergo ionization and chemical effects after being irradiated by high-energy rays, forming ions, excited states, or molecular fragments. The indirect effect makes the water molecules ionize and then interact with other substances in the cell to produce compounds different from the original substances. The combination of these two effects can block all intracellular activities and ultimately lead to the death of microorganisms.
Advantages of radiation sterilization technology: Radiation treatment is a “cold treatment” physical method, which is carried out at room temperature and hardly causes an increase in internal temperature. It can better maintain the original flavor and appearance of food; radiation uses high-energy rays, It has strong penetrating power and can penetrate the packaging material of the food to reach the deep layer of the food without opening the package; no chemical substances are added during the irradiation treatment process, no harmful substances remain, and no environmental pollution; food irradiation Processing energy is low and energy can be saved.