Mid-Infrared Egg Sanitization Preserving Shell Integrity
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Solution Overview
Problem
Current methods for sanitizing egg surfaces fail to effectively remove bacterial loads, such as Salmonella and E. coli, without altering the organoleptic and rheological characteristics of eggs, posing risks of microbiological contamination.
Innovation Solution
A method involving a three-step process: pre-thermization at 70-82°C, high-temperature heating at 85-105°C using mid-infrared radiation, and room temperature cooling, applied in a controlled manner to inactivate bacteria on the eggshell surface while preserving the egg's physical characteristics.
Engineering Contradictions & Design Principles
Engineering Contradiction Analysis
1Reliability
If conventional sanitization methods are applied to egg surfaces, then bacterial loads are reduced, but the organoleptic and rheological characteristics of eggs are altered
Solution Approach 1:
The patent applies infrared radiation with specific wavelength parameters (mid-infrared range) and controls temperature parameters (heating to 50-70°C for 30-120 seconds) to achieve bacterial inactivation while preserving egg quality. This precise parameter control allows selective destruction of microorganisms without damaging the egg's structural and sensory properties
Solution Approach 2:
The patent replaces conventional mechanical or chemical sanitization methods with infrared radiation heating. This substitution allows non-contact, non-invasive thermal processing that eliminates the need for chemical agents or physical manipulation that could alter egg characteristics
2Reliability
If high temperature heating is applied to sanitize eggs, then bacterial inactivation is achieved, but the egg's physical characteristics are modified
Solution Approach 1:
The patent employs periodic heating cycles with controlled duration (30-120 seconds) and temperature ranges (50-70°C), allowing sufficient thermal energy delivery for bacterial inactivation while limiting total exposure time to prevent degradation of egg physical properties
Solution Approach 2:
The infrared radiation selectively heats the eggshell surface where bacteria are located, rather than uniformly heating the entire egg. This localized heating achieves sanitization at the critical interface while minimizing thermal impact on the internal egg contents and their physical characteristics
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 method significantly reduces bacterial loads on egg surfaces without changing the egg's appearance or composition, ensuring safety while maintaining the product's quality and nutritional value.
Implementation Method 1
heating at high temperature for a short time by means of mid-infrared radiation
Implementation Method 2
pre-thermization at 70-82°C, high-temperature heating at 85-105°C
Data Source
AI summary
There is disclosed a method of microbiological sanitisation of the surface of whole eggs in shell, comprising a pre-thermization step, a high-temperature heating step and a cooling step. The pre-thermization step and the high-temperature heating step are carried out by IR radiation, preferably by using, as the IR source, LED-type radiant elements suitable to emit electromagnetic radiation in the mid-IR region.