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international egg pasteurization manual

homogenizing the dispersion to reduce the size of coagulated particles to an average particle size of less than 2 microns to form a smooth-textured, opaque liquid egg composition; to thereby obtain a liquid egg composition which is stable at refrigerator temperatures for at least 30 days. Patricia Curtis Professor of Poultry Science Director of the National Egg Processing Center Auburn University curtipa@auburn.edu 334 … Click for automatic bibliography No. The above description is for the purpose of teaching the skilled worker how to practice the invention and is not intended to detail all of the obvious modifications and variations of it which, while not specifically set forth, are included within the scope of the invention which is defined by the following claims. Thus, in most cases, the system cannot resume forward flow conditions after a shutdown or divert unless it undergoes a sanitization cycle. Divert flow conditions during processed egg pasteurization may be caused by various factors such as temperature, pressure or flow. Consideration also needs to be given to preventing inadvertent cross contamination of food products which may pose allergenic concerns. ---basically the whites will start to cook. (a) Pasteurization facilities: The facilities for pasteurization of egg products shall be adequate and of approved construction so that all products will be processed as provided for in this section. There have been no Salmonella outbreaks from pasteurized eggs. The hot product indicating thermometer shall be located in the temperature sensing chamber along with the probe for the STLR. The sensing chamber shall maintain a slope of at least 2%. Corning normal or equally suitable thermometric glass. A hotter temp or longer time can alter the interior of the shell. Air in the pasteurizer may allow the liquid egg particles to move more rapidly through the system. If they sit directly above the heat you risk cooking the eggs through along the shell. When the balance is struck too near those conditions which maximize functionality while providing marginal stability, the probability is increased that one or more containers of product will fail to provide long-term stability. Suitable means to heat the water, oil or other suitable media bath. 3,928,632, Glaser and Ingerson disclosed an aseptically-packaged, low-cholesterol egg product having an additive emulsion which is separately sterilized and homogenized prior to mixing with an egg component. The International Egg Pasteurization Manual provides more detailed information on pasteurization methods, times, and temperatures for egg products. The maximum three seconds of delay is not applicable when the timing system is magnetic flow meter based. With the pump at the same speed and equipment adjusted as in (1) above, time the filling of a 36 litre (8 gallon) can with a measured weight of water using the discharge outlet with the same head pressure as in normal operation. Observe that the difference between the sensor readings is within 1. 910, pp. In addition to the random inspections, the inspector should also be reviewing the plant's documentation for deficiencies, trends and to ensure that proper maintenance is being maintained or increased maintenance frequency has occurred when necessary. Divert valve PDD detects diverted position and Detect valve PDD detects diverted position 3. t < 1.0 sec. Start stopwatch when the recording thermometer reaches a temperature of 7°. In the heating section, the system must be designed to maintain pressure on the product side of the plates at least 14 kPa (2 psi) higher than on the medium side of the plates during forward flow conditions. (2019), in which eggs were processed using 40.68 MHz RF energy for 2.5–8 min, ... G.W. Activate the manual button while operating the. At 130-135, you need to get it there and then hold it there for a long while; 75 minutes for 135 sounds completely reasonable. In U.S. Pat. This will help to verify compliance with the criteria in Appendix II. All flow promoting devices are either de-energized or by-passed. This is followed by homogenization at 20 in a suitable dairy homogenizer operated at 500-5000 psi to obtain a finished product with the desired smooth, homogeneous and opaque appearance. Measure the time required for the reading of the thermometer being tested to increase 7°C (12°F) through a specified temperature range (temperature range must include pasteurization or treatment temperature). Note: The above procedure applies only to recording thermometers used for pasteurization. In a computerized system, the control logic is easily changed because the computer program is easily changed. The seat lift travel must be physically limited by design. Compare both thermometer readings at the temperature reading within the test range and record results and thermometer identification.

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