In-Shell Egg Pasteurization Using Microwave Radiation
Find Innovative SolutionsGenerate Solutions
Solution Overview
Problem
Conventional methods for pasteurizing whole shell eggs face challenges in effectively killing Salmonella enteritidis without damaging the egg albumen, as they often require liquid heat transfer mediums and struggle to achieve uniform heating, leading to excessive heat exposure and albumen quality issues.
Innovation Solution
An in-shell egg pasteurization process using microwave radiation to raise the albumen temperature between 57° C. and 60° C. and yolk temperature higher than albumen, with external heat radiation or conduction to maintain temperatures for a sufficient period, allowing for simultaneous and controlled heating without liquid mediums.
Engineering Contradictions & Design Principles
Engineering Contradiction Analysis
1Reliability
If conventional liquid heat transfer medium methods are used for pasteurization, then Salmonella enteritidis is killed, but albumen quality is damaged due to excessive heat exposure
Solution Approach 1:
The patent replaces conventional liquid heat transfer medium methods with microwave radiation heating. This substitution allows for more controlled and uniform heating of the egg contents, achieving Salmonella elimination while preventing excessive heat exposure and quality damage to the albumen. The microwave heating mechanism directly energizes the water molecules within the egg, providing penetrating and uniform heat distribution.
Solution Approach 2:
The patent changes the heating parameters by using microwave radiation instead of liquid heat transfer media. This parameter change enables precise control of temperature rise rates and final temperatures, allowing the albumen to reach the pasteurization temperature (57-60°C) without excessive overheating that would damage its quality. The microwave heating parameters can be adjusted to achieve optimal pasteurization effects.
2Reliability
If conventional heating methods are used, then Salmonella enteritidis is killed, but processing time is excessive and egg quality deteriorates
Solution Approach 1:
The patent employs periodic or controlled microwave heating cycles rather than continuous conventional heating. The microwave radiation is applied in controlled intervals with power adjustment, allowing rapid temperature rise to pasteurization levels while preventing excessive heat accumulation. This periodic action reduces processing time significantly compared to continuous conventional heating methods.
Solution Approach 2:
The replacement of liquid heat transfer media with microwave radiation enables much faster and more efficient heating. The direct electromagnetic energy transfer to water molecules within the egg contents eliminates the need for prolonged heat transfer through liquids, dramatically reducing processing time while maintaining effective Salmonella elimination.
3Manufacturing precision
If uniform heating is achieved, then pasteurization is effective, but conventional methods require liquid heat transfer mediums
Solution Approach 1:
The patent substitutes liquid heat transfer mediums with microwave radiation heating. This substitution eliminates the need for complex liquid circulation systems while achieving superior heating uniformity. The microwave radiation penetrates the egg shell and heats the contents uniformly from the inside out, eliminating the need for external liquid heat transfer media and associated equipment complexity.
Solution Approach 2:
The microwave heating system is self-contained and does not require external liquid heat transfer mediums. The microwave radiation directly heats the egg contents through dielectric heating of water molecules, making the system self-sufficient and eliminating the need for complex liquid circulation infrastructure while maintaining uniform heating effectiveness.
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
This method achieves significant log reductions in Salmonella enteritidis while minimizing heat damage to the albumen, extending the shelf life of eggs and ensuring food safety with reduced processing time and improved egg quality.
Implementation Method 1
raising the temperature of albumen of an in-shell egg predominantly by means of microwave radiation
Implementation Method 2
raising the temperature of albumen of an in-shell egg predominantly by means of microwave radiation
Implementation Method 3
the temperature of an external surface of the egg is raised predominantly by means of external heat radiation
Implementation Method 4
the temperature of an external surface of the egg is raised predominantly by means of external heat conduction
Data Source
AI summary
An in-shell egg pasteurization process (10) includes, in a temperature raising stage (16), raising the temperature of albumen of an in-shell egg predominantly by means of microwave radiation to a temperature between 57° C. and 60° C., the albumen temperature being raised at a rate which reduces at least once over time. Simultaneously, in the temperature raising stage (16), the temperature of an external surface of the egg is raised predominantly by means of external heat radiation or conduction to a temperature of between 57° C. and 70° C., or alternatively or in addition the egg surface temperature is allowed to rise to a temperature of between 57° C. and 70° C. as a result of the microwave radiation by inhibiting heat loss from the egg. Said temperatures are then maintained by means of microwave radiation and external heat radiation or conduction for at least some time.