Eggsplain It – Episode 3 – A SANOVO Podcast with Megg & Gregg скачать в хорошем качестве

Eggsplain It – Episode 3 – A SANOVO Podcast with Megg & Gregg

In Eggsplain It – Episode 3, Megg & Gregg explore the complex science behind pasteurizing liquid whole egg and egg yolk. What seems like a simple heating process is actually a precise balance between food safety and preserving egg functionality. Learn how engineers control temperature, time, foam, and flow to eliminate pathogens like Salmonella without “cooking” the egg. We also look at heat regeneration, homogenization, and emerging technologies such as ohmic heating that are shaping the future of egg processing. --- The pasteurization of liquid whole egg and egg yolk is far more complex than it may appear at first glance. While eggs seem like a simple kitchen ingredient, processing them safely on an industrial scale presents significant engineering challenges. The main objective of pasteurization is to eliminate harmful pathogens such as Salmonella and Listeria while preserving the egg’s functional properties. These functional properties—such as the ability to whip, bind, or emulsify—are essential for baking and food manufacturing. If pasteurization damages these properties, the product becomes far less useful despite being microbiologically safe. Unlike milk, eggs are highly sensitive to heat because their proteins denature easily. Denaturation occurs when proteins unravel and coagulate, essentially cooking the egg prematurely. The challenge is therefore to apply enough heat to kill bacteria without triggering protein coagulation inside the processing equipment. This delicate balance makes egg pasteurization a precise process requiring careful control of both temperature and time. Pasteurizing liquid whole egg and egg yolk is far more complex than it might appear. While eggs seem like a simple ingredient, processing them safely on an industrial scale presents major engineering challenges. The main goal of pasteurization is to destroy harmful bacteria such as Salmonella and Listeria while preserving the egg’s natural functionality. Functionality refers to the egg’s ability to whip, bind, or emulsify—properties essential for baking and food manufacturing. If pasteurization damages these properties, the egg becomes far less useful even if it is microbiologically safe. Eggs are particularly sensitive to heat because their proteins denature easily. Denaturation occurs when proteins unfold and coagulate, essentially cooking the egg. The challenge is therefore to apply enough heat to kill pathogens without causing the egg to cook inside the equipment. This requires precise control of both temperature and time. Another complication is the composition of eggs themselves. Egg yolk is thick and fatty, with a dry matter content of about 42–46%, while egg white is mostly water and protein. When combined as whole egg, the mixture still varies in composition and viscosity. In addition, eggs are a biological raw material, meaning their properties can vary depending on factors such as hen breed, diet, and freshness. This variability requires careful process control. Foam is another major challenge. Eggs naturally trap air, but in pasteurization systems foam can insulate bacteria from heat and interfere with sensors that monitor temperature and pressure. Foam can also cause product to burn onto heat exchanger surfaces, leading to equipment fouling. For this reason, equipment design focuses heavily on minimizing air incorporation. Most egg pasteurization plants use continuous flow systems with plate or tubular heat exchangers. Energy efficiency is improved through heat regeneration, where hot pasteurized egg transfers heat to incoming raw egg. Safety is ensured through design features such as double-wall plates and differential pressure to prevent cross-contamination. Modern improvements include homogenization, which helps protect egg proteins during heating, and emerging technologies like ohmic heating, where electricity heats the egg directly and uniformly. These innovations aim to improve safety, extend shelf life, and preserve the egg’s valuable functional properties. SUBSCRIBE Don't miss new videos! Subscribe: YouTube Channel WHO WE ARE For over 60 years, we've provided solutions for the egg processing industry and beyond, including enzymes, pharma, hatchery, biosecurity, traceability, and spray drying. Learn More QUESTIONS? Comment below or email us with questions about the machinery or your production setup. We're here to help. Contact Us CONNECT WITH US Facebook | Instagram | LinkedIn | Newsletter