Egg Pasteurization via UHT Heat and Pressure Treatment
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Solution Overview
Problem
Current methods for pasteurizing eggs are inadequate in eliminating heat-resistant microorganisms and viruses, often leading to incomplete sterilization and potential health risks, while also risking changes in the egg's composition.
Innovation Solution
A method utilizing Ultra High Temperature (UHT) technology with controlled heat and pressure treatment, specifically HTST Pasteurization, Ultra Pasteurization, and UHT processes, to neutralize both heat-resistant and non-resistant microorganisms without denaturing egg proteins, ensuring the eggs are safely sterilized and preserved.
Engineering Contradictions & Design Principles
Engineering Contradiction Analysis
1Reliability
If conventional pasteurization methods are used on eggs, then some microorganisms are destroyed, but heat-resistant microorganisms and viruses remain and the egg composition may change
Solution Approach 1:
The patent applies UHT (Ultra High Temperature) treatment at temperatures exceeding 135°C for extended periods (greater than 1 second), which is a significant parameter change from conventional pasteurization temperatures. This extreme temperature parameter effectively destroys heat-resistant microorganisms and viruses that survive standard pasteurization, while the prolonged exposure time ensures complete microbial elimination without denaturing egg proteins
Solution Approach 2:
The patent employs a multi-stage heat treatment process with alternating temperature phases: initial heating to UHT temperatures, holding period for microbial destruction, followed by controlled cooling. This periodic thermal action ensures thorough sterilization while maintaining egg quality, as the cyclic temperature changes prevent protein denaturation while eliminating resistant pathogens
2Reliability
If extended heat treatment is applied to destroy all microorganisms, then microbial safety is improved, but egg proteins are denatured and fundamental changes occur
Solution Approach 1:
The patent precisely controls the UHT treatment parameters, applying temperatures greater than 135°C for greater than 1 second, which is sufficient to destroy all microorganisms including heat-resistant viruses. The controlled parameter range ensures complete sterilization while avoiding the temperature thresholds that would denature egg proteins, thus maintaining compositional stability
Solution Approach 2:
The patent replaces conventional mechanical stirring or physical handling methods with a controlled thermal field approach. By using a uniformly distributed heat field rather than mechanical intervention, the treatment achieves thorough microbial destruction without introducing shear forces or physical stress that could alter egg protein structure
3Reliability
If UHT technology is used to destroy heat-resistant microorganisms, then microbial contamination is reduced to safe levels, but the treatment process complexity increases
Solution Approach 1:
The patent employs a multi-functional UHT treatment system that combines heating, holding, and cooling functions in a single integrated process. This universal device performs multiple operations (sterilization, pasteurization, and cooling) through one system, reducing the need for separate equipment while achieving complete microbial elimination including heat-resistant viruses
Applied Scientific Principles
This section explains which scientific principles are used to turn an abstract innovation direction into a practical engineering solution.
Function Achieved in This Case
Effectively reduces microbial contamination to a safe level, extending the shelf life of eggs while maintaining their nutritional and functional properties, ensuring consumer safety and preserving the eggs' integrity.
Implementation Method 1
The porous or non-porous shell of the egg or eggs is treated under pressure and without the addition of chemical agents using a natural heat technology (e.g. UHT technology). Heat-sensitive or resistant microorganisms and viruses are neutralized or their reproduction is stopped first in a low temperature range and then in a high temperature range.
Implementation Method 2
The porous or non-porous shell of the egg or eggs is treated under pressure and without the addition of chemical agents using a natural heat technology
Implementation Method 3
HTST Pasteurization 70-75 °C / 15 to 30 seconds, especially 72°C / 15 seconds ULTRA PASTEURIZATION 125-138 °C / 2-4 seconds UHT greater than 135 °C / greater than 1 second
Data Source
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AI summary
The invention relates to a method and a device, by which eggs in shells are subjected to a heat treatment using a liquid or gaseous or vaporous medium, wherein a pasteurization process is carried out at a temperature ranging between 70 and 75°C. The aim of the invention is to destroy or temporarily put to sleep harmful microorganisms that can be destroyed at low heat, and further harmful microorganisms and viruses that cannot be destroyed at low heat, wherein altering of the eggs and/or denaturing the proteins thereof are to be prevented. It is proposed to subject the eggs, prior to pasteurization, to a preheating step at a temperature of substantially 60°C, followed by a sudden cooling to 4° to 5°C, and that the pasteurization is carried out for a duration between 12 to 18 seconds.