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US 5,290,583 AGranted
Method of electroheating liquid egg and product thereof
OwnerDavid Reznik, Aloysius Knipperinventors
Life of this patent
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Abstract
Provided herein is a method for electroheating liquid egg. Also provided herein is an apparatus specifically designed for heating and cooling materials and preferably liquid egg and apparatus for pasteurizing liquid egg by electroheating.
Claims33
A method of continuously pasteurizing liquid egg comprising the steps of:
- providing liquid egg;
- electroheating said liquid egg with AC electric current having a frequency effective to heat said liquid egg without electrolysis at a rate to avoid detrimental coagulation;
- holding said electroheated liquid egg for a period of time at a temperature which is sufficient to achieve pasteurization;
- and cooling said electroheated liquid egg, wherein said liquid egg has been electroheated under conditions sufficient to impart an extended refrigerated shelf life of at lesat 4 weeks.
1 more element
A method of continuously pasteurizing liquid egg comprising the steps of:
- providing liquid egg;
- passing said liquid egg between at least one pair of opposed electrodes;
- electroheating said liquid egg without detrimental coagulation as said liquid egg passes between said at least one pair of opposed electrodes by applying AC electric current having a current density of about 3 amps/cm.sup.2 or less;
- cooling said at least one pair of opposed electrodes so as to dissipate heat received by said electrodes from being in contact with said electroheated liquid egg;
- holding said electroheated liquid egg for a period of time at a temperature which is sufficient to achieve pasteurization;
- and
- cooling said electroheated pasteurized liquid egg wherein said liquid egg has been electroheated under conditions sufficient to impart an extended refrigerated shelf life of at least 4 weeks.
4 more elements
A method for continuously imparting increased storage stability to liquid egg comprising the steps of:
- providing pasteurized liquid egg;
- electroheating said liquid egg with AC electric current having a frequency relative to heat said liquid egg without electrolysis, said AC electric current being applied at a current density of 3 amps/cm.sup.2 or less to thereby avoid detrimental coagulation and so as to impart additional kill of spoilage inducing microbes thereto, and cooling said electroheated liquid egg wherein said liquid egg has been electroheated under conditions sufficient to impart an extended refrigerated shelf life of at least 4 weeks.
A method of continuously pasteurizing liquid egg comprising the steps of:
- providing preheated liquid egg having a temperature less than about 144.degree. F.;
- electroheating said liquid egg with AC electric current having a frequency of between about 100 Hz and about 450 KHz to a temperature of at least about 140.degree. F.;
- holding said electroheated liquid egg for a period of between about 5 minutes and about 0.5 seconds respectively and at a temperature to accomplish pasteurization;
- and
- cooling said electroheated liquid egg wherein said liquid egg has been electroheated under conditions sufficient to impart an extended refrigerated shelf life of at least 4 weeks.
2 more elements
A method for continuously imparting increased storage stability to liquid egg comprising the steps of:
- providing pasteurized liquid egg;
- electrtoheating said liquid egg with AC electric current having a frequency effective to heat said liquid egg to a temperature of at least 140.degree. F. without electrolysis, to thereby avoid detrimental coagulation and so as to impart additional kill of spoilage inducing microbes thereto;
- and cooling said electroheated liquid egg wherein said liquid egg has been electroheated under conditions sufficient to impart an extended refrigerated shelf life of at least 4 weeks.
Dependencies are inferred from the claim text.