Liquid Egg Processing: Gentle Pasteurization & Separation

Egg white (albumen) consists primarily of heat-sensitive proteins such as ovalbumin and conalbumin, which denature irreversibly above 57°C. Consequently, albumen pasteurization operates at milder temperatures (55°C - 57°C) with longer retention holding times or gentle thermal stabilizers. Conversely, whole egg and lipid-rich yolk fractions withstand higher thermal energy, permitting validated pasteurization within 64°C - 68°C.

SonFlow employs specialized sanitary corrugation patterns engineered for uniform hydraulic pressure distribution, eliminating stagnant stagnation zones where egg solids accumulate. Furthermore, closed-loop circulating hot water systems operate at ultra-narrow delta-T approaches (typically within 1°C - 1.5°C above product target), preventing plate surface skin overheating and extending continuous run hours.

When liquid egg undergoes intense mechanical shear, air entrains rapidly into stable foam. Air bubbles act as thermal insulators that distort inline RTD temperature sensors inside pasteurizers, degrade heat transfer coefficients, and accelerate lipid oxidation in egg yolk. DanPumps S-FP sanitary pumps feature gentle semi-open impellers and optimized hydraulic velocities that transfer viscous egg liquids smoothly without foaming.

Flushing with hot water immediately after production is strictly prohibited, as water exceeding 60°C instantly bakes and hardens residual egg proteins onto internal surfaces. Validated CIP cycles begin with ambient cold water pre-flushing (20°C - 25°C) to evacuate residual egg solids, followed by warm caustic (NaOH) wash at 65°C to digest protein films, an intermediate rinse, and mild acid circulation for mineral de-scaling.