Egg processing system and method of using same to extend the refrigerated shelf life of liquid egg product

A hot fill process for extending the refrigerated shelf life of a liquid egg product to about, comprising:

• preheating the liquid egg product at least to a pasteurization temperature of at least 55.degree. C. to help reduce any microorganism and spoilage bacteria container therein;
• preheating a non-aseptic container to at least 55.degree. C. to provide a heat transfer reservoir for completing the pasteurization of the liquid egg product;
• filling the preheated container with the preheated liquid egg product while preventing the preheated liquid egg product from cooling to a temperature below said pasteurization temperature;
• sealing the filled preheated container;
• holding the filled preheated container at a constant temperature of about 55.degree. C. for 30 seconds to simultaneously complete pasteurization of the liquid egg product and the filled container further reducing any microorganism and spoilage bacteria container therein;
• and
• cooling the liquid egg product immediately following said step of holding to a refrigeration temperature of between about -1.degree. C. and about 5.degree. C. in a cooler time period of between about 10 minutes and about 60 minutes to extend the refrigeration shelf life of the liquid egg product to about 36 weeks.

A hot fill process for extending the shelf life of a liquid egg product comprising the steps of:

• preparing a given volume of the liquid egg product for subsequent consumption;
• preheating the liquid egg product above a pasteurization temperature to a processing temperature of at least 55.degree. C. for helping to reduce any microorganisms and spoilage bacteria contained therein;
• without cooling the liquid egg product, pouring non-aseptically said given volume of the preheated liquid egg product at a filling temperature which is above said pasteurization temperature into at least one non-aseptic container to facilitate the storage of the liquid egg product in said container;
• permitting the filled non-aseptic container to stand at the filling temperature for at least one minute and no longer than about 35 minutes to facilitate pasteurization of the preheated liquid egg product in the container;
• transferring said container to cooling means to facilitate rapid cooling of the liquid egg product;
• cooling said container in said cooling means for a predetermined period of time of at least 5 minutes to rapidly cool the pasteurized liquid egg product to a non-freezing temperature;
• and
• refrigerating the container at said non-freezing temperature to help inhibit germination of bacteria in the pasteurized liquid egg product for a shelf life period of at least ten weeks.

A hot fill process for extending the shelf life of a liquid egg product comprising the steps of:

• preparing a given volume of the liquid egg product for subsequent consumption;
• preheating the liquid egg product to a processing temperature of at least 55.degree. C. to initiate pasteurization for a first predetermined period of time which is insufficient to effect complete pasteurization;
• without cooling the liquid egg product, pouring non-aseptically said given volume of the preheated liquid egg product at a filling temperature into at least one non-aseptic container;
• maintaining the filled non-aseptic container at the filling temperature for a second predetermined period of time sufficient to complete the pasteurization of the liquid egg product;
• transferring said container to cooling means to facilitate rapid cooling of the liquid egg product;
• cooling said container in said cooling means for a third predetermined period of time to rapidly cool the pasteurized liquid egg product to a non-freezing temperature;
• and
• refrigerating the container at said non-freezing temperature to help inhibit germination of bacteria in the pasteurized liquid egg product.