Liquid Egg Processing Machinery Automated Egg Processing And Pasteurized Egg Products Dairy Processing

Price Negotiable

Price: USD50,000+

MOQ: 1

Delivery Time: 2 month

Brand: YGT

Product Description

Pasteurization Process:

Pre-Heating: The liquid egg product is gradually heated to a specific temperature before pasteurization.

Pasteurization: The liquid egg is heated to a target temperature for a specific period to kill bacteria without cooking the egg.

Holding Time: The product is held at the target temperature for a set duration to ensure all pathogens are destroyed.

Cooling: Rapid cooling of the pasteurized product to prevent bacterial growth and maintain quality.

Food Manufacturing: Used in products like mayonnaise, sauces, and baked goods.
Bakeries: For making cakes, pastries, and other baked items.
Catering and Hospitality: Ensures a safe supply of liquid egg products for large-scale food preparation.
Nutraceuticals: In the production of protein supplements and dietary products.

Name	Egg pasteurization
Structure	plate /tubular structure
Flow	500L/h, 1000l/h ,1500l/h, 2000L/h
Stage	Preheating (to link with homogenizer) Pasteurization Holding time Cooling
Function	to separate the egg white/yolk/full egg for production

Welcome to link with us for more information.

Working vedio:

https://www.youtube.com/watch?v=hbDcedezU4Y

Heat Exchanger:
- Plate Heat Exchanger: Consists of multiple thin plates that provide a large surface area for efficient heat transfer.
- Tubular Heat Exchanger: Contains tubes through which the egg product flows, ideal for handling viscous liquids.
Pasteurization Tank:
- Used in batch pasteurization, where the liquid egg is heated in a large vat.
Temperature Control System:
- Ensures precise regulation of temperature throughout the pasteurization process.
- Includes sensors and automated controllers to maintain the desired temperature.
Holding Tubes:
- Tubes where the liquid egg is held at the target temperature for the necessary period to ensure pathogen destruction.
Cooling System:
- Rapidly cools the pasteurized egg product to prevent bacterial growth and preserve quality.
- Often integrated with the heat exchanger for continuous cooling.
Pumps and Valves:
- Facilitate the flow of the egg product through the pasteurizer.
- Ensure consistent pressure and flow rate.
Control Panel:
- Centralized interface for monitoring and adjusting the pasteurization process.
- Displays temperature, pressure, and flow rate data.