Egg Pasteurization Machine

For eggs, pasteurisation can effectively reduce food safety risks, especially contamination by pathogenic bacteria such as Salmonella. Pasteurisation has been adopted in the United States to sterilise fresh eggs, proving its effectiveness in practical application.

With a maximum flow rate of 230 mL/min and a maximum processing capacity of 13 800 mL/h, the low-temperature egg pasteurization machine was able to achieve a temperature increase from 4°C to 52°C in 4.5 seconds, as well as a temperature decrease from 52°C to 20°C in 3 seconds and from 52°C to 10°C in 6 seconds. This indicates that the egg pasteurization machine has strong heat transfer capability and good sterilisation effect.

In addition, microwave pasteurisation, as a new type of physical field processing method, can achieve selective heating process without heat transfer medium, and improve the problems brought by traditional thermal processing methods while shortening the processing time. Microwave pasteurisation not only improves the sterilisation efficiency, but also improves the quality characteristics of the whole egg liquid, such as foaming ability and emulsification.

Ultra-high temperature pasteurisation is more effective in inactivating E. coli, Salmonella and Staphylococcus aureus in whole egg than conventional pasteurisation. The application of this technique provides a theoretical basis for the application in the industrial production of whole egg liquids, demonstrating its advantages in improving the efficiency of sterilisation.

1. All egg pasteurization machine will be carefully packed in wood crates or heavy duty card-board boxes, with proper cushion inside the package.

2. We will be responsible for any shipping damages (unless otherwise specified).

3. We ship to worldwide customers, via UPS, DHL, air freight or sea freight.

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