Liquid Egg White Pasteurization via Preliminary Cooling
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Solution Overview
Problem
Existing methods for producing liquid egg white are time-consuming and impair the product's quality, particularly foaming properties and stability, due to long pasteurization durations, which are not suitable for culinary applications requiring precise bacteriology control.
Innovation Solution
A process involving preliminary egg storage for 48 hours, followed by pasteurization at 51-53°C for 2-5 hours, with optional hydrocolloid addition and careful handling to maintain natural viscosity and appearance, allowing for reduced pasteurization time while preserving quality.
Engineering Contradictions & Design Principles
Engineering Contradiction Analysis
1Reliability
If long-term pasteurization treatment (18-72 hours at 40-48°C) is applied to liquid egg white, then bacterial safety is improved, but foaming properties and mousse stability deteriorate
Solution Approach 1:
The patent applies preliminary cooling of egg white to 4-10°C before pasteurization to slow bacterial growth kinetics, enabling reduced pasteurization time while maintaining safety. This preliminary temperature adjustment creates conditions that allow shorter treatment duration without compromising bacterial elimination, thereby preserving foaming properties.
Solution Approach 2:
The patent changes the temperature parameter from conventional 40-48°C to a lower range of 4-10°C during pre-treatment, and optimizes the pasteurization temperature to 50-55°C. This parameter modification alters bacterial growth rates and pasteurization kinetics, enabling effective pasteurization in 2-5 hours instead of 18-72 hours, thus preserving culinary qualities.
2Object-affected harmful factors
If extended pasteurization duration (several days) is used, then pathogen elimination is improved, but product quality and natural appearance deteriorate
Solution Approach 1:
The patent applies preliminary cooling to 4-10°C for at least 4 hours before pasteurization to reduce initial bacterial load and slow growth kinetics. This preliminary action enables subsequent rapid pasteurization at 50-55°C for only 2-5 hours, achieving pathogen elimination without extended exposure that would damage natural appearance and composition.
Solution Approach 2:
The patent implements a rushed-through approach by using optimized temperature parameters (50-55°C) combined with preliminary cooling to achieve effective pasteurization in just 2-5 hours, skipping the conventional extended treatment period of 18-72 hours. This rapid treatment eliminates pathogens while minimizing thermal damage to natural appearance.
3Productivity
If high temperature pasteurization (70°C) is applied, then pasteurization speed is improved, but culinary application suitability deteriorates
Solution Approach 1:
The patent optimizes the pasteurization temperature parameter to a moderate range of 50-55°C, which is lower than conventional 70°C treatments. This parameter change, combined with preliminary cooling to 4-10°C, achieves effective pasteurization in 2-5 hours while preserving the delicate protein structure necessary for culinary applications like mousses and floating islands.
Solution Approach 2:
The patent applies preliminary cooling to 4-10°C for at least 4 hours before pasteurization to reduce bacterial growth rates. This preliminary action enables the use of lower pasteurization temperatures (50-55°C) with shorter treatment times, achieving both rapid processing and preservation of culinary suitability.
4Productivity
If rapid pasteurization (2-5 hours) is implemented, then production efficiency is improved, but bacterial safety may be compromised
Solution Approach 1:
The patent applies preliminary cooling to 4-10°C for at least 4 hours before pasteurization to slow bacterial growth kinetics and reduce initial bacterial load. This preliminary action creates a safety buffer that enables rapid pasteurization at 50-55°C for only 2-5 hours while maintaining equivalent or superior bacterial safety compared to conventional extended treatments.
Solution Approach 2:
The patent changes the temperature parameter to an optimized range of 50-55°C for pasteurization, which provides optimal balance between bacterial elimination efficiency and protein structure preservation. Combined with preliminary cooling, this parameter change enables rapid 2-5 hour treatment that achieves both production efficiency and bacterial safety.
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
The process achieves significant time savings with improved foaming properties and stability, maintaining the product's quality and appearance similar to natural egg white, enabling long-term storage and safe distribution.
Implementation Method 1
pasteurization of the packaging, by maintaining at a pasteurization temperature of between 51 and 53° C., for a pasteurization time of between 2 and 5 hours
Data Source
Figure 1
AI summary
Producing liquid egg white, comprises: breaking (2) an egg and recovering an egg white in a tank; inserting a predetermined amount of egg white in a package; tightly closing the package; pasteurizing (9) the package by holding at a pasteurization temperature of 50-55[deg] C for a period of 2-10 hours.