RF Egg Pasteurization Yolk Heating Albumen Protection
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Solution Overview
Problem
Current methods for pasteurizing shell eggs, such as hot water immersion and microwave-based processes, are inefficient and damage the albumen, while existing RF-based methods are not effective in heating the yolk without harming the egg quality.
Innovation Solution
The method uses RF energy to directly heat the egg yolk while rotating the egg, followed by conventional pasteurization of the albumen, minimizing damage and efficiently inactivating pathogenic bacteria.
Engineering Contradictions & Design Principles
Engineering Contradiction Analysis
1Reliability
If hot water immersion process is used to pasteurize shell eggs, then the egg yolk is effectively pasteurized, but the albumen is damaged due to high temperature exposure
Solution Approach 1:
The patent applies RF energy locally to the egg yolk while the albumen remains relatively cool. The rotating egg allows selective heating of the yolk region, achieving pasteurization of the yolk without subjecting the entire egg to high temperatures that would damage the albumen.
Solution Approach 2:
The patent divides the pasteurization process into two distinct stages: first RF heating of the yolk, then conventional water bath pasteurization of the albumen. This segmentation allows each component to be treated according to its specific thermal requirements, preventing albumen damage while ensuring yolk pasteurization.
2Reliability
If conventional hot water immersion process is used, then the entire egg is pasteurized, but the process is time-consuming and resource-intensive
Solution Approach 1:
The patent performs preliminary RF heating of the yolk before the final pasteurization step. This preliminary action reduces the thermal load required for the subsequent water bath process, thereby reducing the total time and energy consumption while maintaining complete pasteurization.
Solution Approach 2:
The patent replaces the entirely mechanical/conventional water immersion heating method with RF electromagnetic heating for the yolk pasteurization step. This substitution is more efficient and faster than conventional conduction heating, significantly reducing the time and resource requirements.
3Speed
If microwave-based processes are used to pasteurize eggs, then heating is faster, but the process is inefficient and damaging to the targeted eggs
Solution Approach 1:
The patent changes the frequency parameter from microwave (2.45 GHz) to RF (10-100 MHz), which has longer wavelength and better penetration depth. This parameter change allows more efficient energy coupling with the egg yolk, achieving faster and more uniform heating without the inefficiencies and damage associated with microwave processing.
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 approach achieves rapid pasteurization of shell eggs with minimal quality loss and significant time and resource savings, effectively reducing bacterial contamination by 99.999% with reduced albumen damage.
Implementation Method 1
radio frequency energy is directed to the egg to pasteurize at least a portion of the egg
Implementation Method 2
an egg rotating assembly structured to rotate the egg
Data Source
AI summary
Radio frequency (RF) energy is used to quickly heat the yolk portion of a shell egg. An anode and corresponding cathode are applied to each individual egg. As the egg is selectively and systematically rotated, RF energy and a stream of cooling fluid (preferably water) are simultaneously applied to the egg. This initiates pasteurization of the egg yolk while maintaining a low temperature in the heat-sensitive albumen (egg white) thus preventing denaturation of the albumen. Immediately after the RF yolk heating process, the egg is placed in a hot water bath designed to rapidly pasteurize the albumen as well as to minimize heat loss from the yolk and pasteurize any portion of the yolk that is not already pasteurized through the RF yolk heating process.