Products Description
Egg powder production line consists of:
1. Egg cleaning machine
2. Egg breaking(&separating) Machine
3. Egg liquid processing machine: filtration ; sterilization
4. Drying machine for whole egg liquid / egg yolks / egg white
Egg breaking machine is used for breaking and separating eggs.
We mainly have three types for your choosing.
* Eggs Breaking Machine: is only used to break eggs.
* Eggs Breaking and Separating Machine: is used to break eggs and then separate egg yolk from egg-white automatically.
Products parameters
Technical Parameters of Egg breaking machine:
|
Capacity |
Wash&dry&candle part size/mm |
Break&separate part size/mm |
Each Filter part size/mm |
Power /Voltage |
|
3600eggs/h |
2900*700*1400 |
2700*1100*1200 |
1500*1000*650 |
7.05KW/380V |
|
8000eggs/h |
3800*900*1400 |
2700*1100*1200 |
1500*1000*650 |
7.25KW/380V |
|
10000eggs/h |
3800*900*1400 |
3710*1200*1400 |
1500*1000*650 |
7.6KW/380V |
Egg Powder Production Line details
Egg powder production line involves several steps, including egg collection, cleaning, separation, filtration, pasteurization, drying and packaging. The following are some key technologies and quality control points in the production process of egg powder:
1. Egg collection and pre-treatment:
Eggs need to be washed and dried before breaking to ensure cleanliness and reduce the risk of microbial contamination. This step is essential to prevent subsequent products from physical contamination such as shell and dust .
2. Egg Separation:
Eggs are separated into yolks and whites, this step is required to minimize contamination and ensure efficient separation of yolks and whites.
3. Filtration:
The filtration step is a Critical Control Point (CCP) to remove eggshell fragments and other foreign matter and to ensure that eggshell residues in the product do not exceed 100 mg/kg .
4. Pasteurization (UHT treatment):
UHT technology is used to thermally treat liquid egg products to eliminate microbial hazards or reduce them to acceptable levels.UHT treatment is usually carried out for 2-5 minutes at 65-68°C to ensure the reduction of pathogens such as Salmonella and Listeria monocytogenes .
5. Cooling:
After pasteurization, egg products need to be cooled quickly to below 4°C to prevent microbial growth .
6. Drying: The drying step is another critical control point and involves the use of a spray dryer to convert the liquid egg product into egg powder. Temperature and humidity need to be controlled during the drying process to ensure product quality and prevent the formation of microbial toxins .
7. Packaging:
Egg powder needs to be passed through a screen to remove possible foreign objects and a metal detector is used to ensure that there is no metal contamination in the product before packaging.
The design and operation of an egg powder production line needs to follow Good Manufacturing Practices (GMP) and Hazard Analysis Critical Control Point (HACCP) systems to ensure product safety and quality. Also, the efficiency and cost control of the production line are key factors in determining the feasibility of the project.
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