DE102009019316A1 - Method and device for treating eggs with shell - Google Patents

Abstract

The invention relates to a method in which eggs are subjected to a heat treatment in shell by means of a liquid or gaseous or vaporous medium, wherein a pasteurization is carried out. Furthermore, the invention relates to an apparatus for carrying out the method. It is the object of the invention to destroy harmful microorganisms and viruses that can not be destroyed at low heat, or to temporarily lull it, with changes in the eggs and / or denaturation of their proteins to be avoided. For this purpose, it is proposed that the pasteurization is carried out at a temperature in a range between 70 to 75 ° C for a period of between 12 to 18 seconds and that subsequently an UHT at a temperature in the range between 140 to 145 ° C for a period between 1 is carried out until 3 seconds and then the eggs in shell shock-like to a temperature of 4 to 5 ° C are cooled.

Description

The The invention relates to a method and a device for Treatment, in particular preservation of eggs in their shells based on the pasteurization known in the art of life.

generally known becomes a poultry egg, which after the mother's milk over the most balanced nutritional values features, while laying when passing through the cloaca with secretions of the digestive and urinary system polluted and even in the upper part of the fallopian tube can for reasons the environment or region in the egg and on the eggshell Bacteria be present. Thus egg and eggshell are not sterile.

The Extermination of microorganisms by heat is a method that has been around long known. However, lead Differences in boiling point due to different heights of Sea level, use of discontinuous heat and not constantly maintained Time periods that a majority or only part of the egg contained organisms is destroyed. Finally, the known methods or procedures lead to a fundamental change in the egg.

Under Foods which undergo a heat treatment the milk is the best known and most used. As is known, in the application of pasteurization and the UHT method of milk no fundamental change. Milk and eggs contain both microorganisms and viruses that little resistant to Heat are, (such as salmonella) as well as those due to the environment / region across from Heat resistant are.

With the advancement of science are some unknown until now Diseases have been recorded in descriptions. With time This research continues to progress. For some of these harmful microorganisms and viruses that emerge from these descriptions will be new Techniques and very finely tuned shock methods developed. In cases, in which the pasteurization method does not show a sufficient effect, Shock methods such as the UHT method are used and recommended.

OBJECT OF THE INVENTION

The The aim of the process used in this method is to detect harmful micro-organisms, those with low heat (Pasteurization) can be destroyed, and also harmful microorganisms and viruses that are low in heat can not be destroyed, to destroy or temporarily lull, being changes the eggs and / or a denaturation whose proteins are avoided should.

APPLIED METHOD

The porous or not porous Shell of the egg is under pressure and without addition of chemical Means with a natural Heat technology (eg UHT technique). At first, they are in the low temperature range and subsequently heat-sensitive in a high temperature range or resistant Microorganisms and viruses neutralize or their reproduction stopped. Subsequently the egg will be in accordance with food law (i.e., by means of paraffin for Food or other authorized organic substances) wrapped or aseptically packaged to extend its life.

DESCRIPTION OF THE METHOD

The Method involves the use of UHT (Ultra High Temperature), at the functionality protected by the egg and at the same time microorganisms and viruses that are resistant to low heat are to be killed. For eggs with peels, the regional or environmental increased shares of viruses and microbiological burden, is the application the UHT technique, which is a shock method of particular Advantage.

• Pasteurisation = Hohe Wärme, größer als 70°C, insbesondere Kurze Wartezeit oder Verweilzeit (Holding time), die größer als 15 Sekunden ist und bevorzugt maximal 30 Sekunden beträgt Abkühlung (+4, +5°C)

In place of the batch method L. Pasteur (30-minute pasteurization at 63 ° C), which is nowadays rarely used, a continuous process of heat increase and reduction of time, in particular as follows, has taken place:

• Pasteurisation = high heat, greater than 70 ° C, especially short waiting time or holding time (holding time), which is greater than 15 seconds and preferably maximum 30 seconds cooling (+4, + 5 ° C)

The most important feature of the method is the destruction of both non-heat resistant and also resistant microorganisms and viruses, without denaturing the proteins of eggs with peels.

Become According to the invention in the Method the heat and time dosed correctly, no fundamental changes occur in egg yolks and egg whites. The following methods or process steps are used for pasteurization and UHT heating provided:

• 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
• HTST = High Temperature-Short Time
• UHT = Ultra High Temperature = Ultra High Temperature

As recognizable in the above information, the temperature plays or Time a very important role. In the method of the invention and / or the device come very sensitive electronic equipment for heat conduction and very sensitive values for positive pressure / overpressure for use. Of particular importance according to the invention is the combination with the treatment and / or exposure of the eggs with a liquid or steam or gaseous Medium, such as. As air, with specifiable pressure in combination with the heat treatment, which is surprising easy way of damage the eggshell is avoided. The pressure on the eggs and / or overpressure is particularly under consideration the strength of the shells of the eggs to be treated with 0.4 to 7 bar and preferably in the range of 0.5 to 1 bar.

The Pasteurization in the context of the known technology proceeds in particular such that the eggs with shell preferably with the help of a water bath or on the way of different heat transfers from the eggshell to the egg whites and warmed to egg yolk and pasteurized.

Indeed this method is not always successful. If due to environmental Problems on the eggshell microorganisms from different establish can get inside the ice These microorganisms are destroyed when the waiting time is short is, the heat supply short is, the microbiological burden is low and if this is harmful Stop microorganisms near the shell. In all other cases, however and if during the diet the chicken's harmful Bacteria or viruses, especially Salmonella, in the bloodstream of the chicken and after entering the egg penetrate into the egg yolk, It may be that the pasteurization is not a solution and nothing against environmentally or regionally harmful heat-resistant microorganisms and can target viruses. In these cases, preferably the Ultra pasteurization in addition for use.

SUMMARY OF THE METHOD

at The known and applied pasteurization are in the system of eggs with shells different salmonella species and harmful microorganisms, Targeted near the shell.

In Regions where the microbiological burden is high or can not be controlled, uses the dairy industry the pasteurization + UHT. The UHT method makes a world share from 93%, d. H. that almost the entire world uses the UHT method familiar. As the microbiological burden of milk, the Milking is still sterile, due to the external action increases and In order to increase their shelf life, the milk becomes first pasteurized and then treated with the UHT method.

At the Egg, the UHT method is used, since it is already at Do not put sterile is the microbiological burden of Eggs / egg shell due to external influences rises, due to current harmful Microorganisms and viruses and to the shelf shelf life increase.

in the The following is a brief summary of the method listed:

a) WASHING

Short after laying the eggs they are cooled to +4 to + 5 ° C and directly afterwards at + 40 ° C washed, cleaned and at 43 ° C rinsed, dried.

b) ULTRAHOLE HEATING, UHT

In This UHT section tested two methods and both Methods achieved successful results (these methods are available in dependence for microbiological stress).

In Method 1 is the rinsed off Eggs in direct form after a holder time of 72 ° C / 15 seconds, then 125 ° C / 4 Seconds and then 142 ° C / 2 Heated for seconds and finally shockingly at +4 or + 5 ° C cooled.

In Method 2 will be the rinsed off Eggs after a holder time of 72 ° C (15 seconds and 142 ° C / 2 seconds heated and finally shockingly at +4 to + 5 ° C cooled.

c) WRAP OR PACKAGING

The cooled Eggs are made according to the food regulation (Food paraffin, organic materials, etc.) or wrapped aseptically packed.

Annotation: The water used in the UHT method is at 137 ° C and 1800 Seconds Holder time sterilized before it is used for heating and cooling becomes. Furthermore The sections used in the UHT and the cladding become are sterilized before use and by positive pressure (positive pressure greater than 0.5 bar). This UHT shock method used does not lead to any fundamental change at the eggs. She also stands out by the fact that she claims human health. So she is a method the harmful ones included in current and in the update Prove microorganisms and viruses can.

CONTROL AND ANALYSIS

The Salmonella injected by vaccination and transmitted by infection Bacteria were used in methods 1 and 2 called UHT methods Tested 47 times. The test results are listed below.

yeast and mold were grown on a PDA medium using a classic plaque dilution smear method to -1 diluted. No microorganisms were observed.

Also Coliform were made using VRBA medium at 35 ° C Incubation analyzed by the method used above. It was observed that everything was clean, yet Salmonella were with all their stages. At BSA no black colonies could be found be detected.

at The analysis of staphylococcus aureus did not reveal any black colonies observed.

One Total Viable Count was negative.

In the carried out quality studies was re the weight of the egg, the yolk's index and its functional Property no fundamental loss determined.

Note: The eggshell was pierced with a special method and a heat sensor, especially PT, was placed in the middle of the egg yolk 100 , introduced. This method was used on all tested eggs. The values of the digital display and the translator or transformer (ohm-mA) of the thermal sensor or PT 100 have been fed into the analog input card of the PLC, so that all temperature values could be checked and saved by means of a graphic. The PID values of the heating system were set very fine and the DeltaT was determined to be 0.1.

RIVER DIAGRAM AND WORK STEPS THE METHOD AND DEVICE FOR IMPLEMENTING THE SAME

The Invention will now be described with reference to the drawing embodiments explained in more detail, without that in that respect a restriction he follows. It is express stated that in the context of the invention in part of the medium Water another liquid or vaporous or gaseous medium in analogous manner to treatment of poultry eggs with shell for use can get. In schematic representations:

1 the sterilization or sterilization unit of the water used and the areas of use marked as follows:

2 Batch sterilization or staggered sterilization by means of a pressure vessel which contains the eggs to be sterilized and to which sterilized water of different temperature is supplied,

3 a continuous system.

According to 1 is in area A a first tank 2 provided by means of which from the systems or devices according to 2 or 3 returning or returned water according to arrow 4 a re-sterilization can be supplied. This first little tank 2 is a surge tank, for example for 250 liters, in which the processed water 4 is stored first from the process. If a probe 6 becomes active for high level, a pump starts 8th below the balance tank 2 automatically to run and sends the water of the surge tank 2 in a second, large water storage tank 10 , This process continues until the low level of the surge tank 2 becomes active, ie when the level in the equalization tank 2 low, the sensor turns off 12 for low level and stops the pump B.

The particular 5 tons tank 10 is ultimately a balancing and supply tank. It serves to feed the water to be used in the process into the sterilization unit and to store the water that was used in the process for later reuse. The working principle behind it is that the 5 ton tank 10 trying to level his level with the water coming out of the small balance tank 2 comes to reach. However, if the incoming water is insufficient to reach the level, its low level probe will switch on 14 one and the 5 ton tank 10 starts automatically from outside via a line 16 and a valve 18 additional water 19 pick up. This process continues until the high level probe 20 becomes active. When the water comes out of the small surge tank 2 the level of the 5-ton tank 10 is exceeded, it is brought to drain. The pump 22 below the 5-tonne tank 10 runs according to the level of the sterilization unit equalization tank or permanently when the sterilization unit is in operation. The level of the balancing tank 2 or 10 The sterilization unit is preferably automatically measured (2-20 mA) and with the proportional valve in the input, the level of the balance tank can be kept constant. The level can also be kept constant by a mechanical floating element to be mounted in the balance tank.

In area B are the inflows and outflows of the water sterilization unit. In the entrance area is another compensation tank 24 for example, 500 liters. Before the equalization tank 24 are a proportional valve 26 , a water inlet valve 28 and in the outlet of the surge tank 24 a pump 30 intended.

In the exit area of area B there are valves 32 . 33 . 34 for diversion to the surge tank, drain and tanks for storage of sterilized water. About the valve 33 can also drain water.

In area C there is a hot water unit 40 to ensure heat transfer and sterilization temperature. For heat transfer a plate or tube heat exchanger or the PHE or THE method is used. Within the system are six sections 41 to 46 for heat transfer. In area C, of these six sections, the first three sections will be 41 to 43 used. From these sections serve the first and the second section 41 . 42 pre-heating before sterilization and help to reach the sterilization temperature. The pressure drop in the first and second sections is through the pump 30 below the balance tank 24 guaranteed. The water-cooled backup pump 47 to increase the pressure serves to counteract the pressure drop in the other areas and to ensure a continuous flow. The third section 43 serves to achieve the sterilization temperature.

The hot water unit is a closed circuit system and works in particular with 6 bar steam pressure. With the help of the pressure transducer 48 , in particular PT 100 that is in the entrance of a holder unit 50 located and a proportional valve 52 with steam access, the hot water system is supplied with steam so that the holder 50 reaches the set or default temperature. In the hot water system, for the steam, there is a plate heat exchanger for heating the water, an anti-condensation element, a hot water pump, a manual valve for controlling the water flow, and a feeding device for filling the hot water system.

In area D is the holder or default unit 50 which performs the sterilization. The pressure transducer 48 in the entrance the holder unit 50 controls the steam valve 56 in the hot water unit depending on the temperature of the holder set. In the exit of the holder unit 50 there is a pressure transmitter 54 , in particular PT 100 , as well as a valve 56 , The valve 56 is designed as a modulation valve for generating a constant pressure. The temperature sensor 54 in the exit of the holder 50 detects the outlet temperature of the holder and the valve 56 creates a back pressure to prevent cooking in the system. In the system, the holder or default time has been set as 300 seconds; however, other time values can also be set. The reason for choosing 300 seconds is to increase the volume inside the sterilization system because the water sterilization time is 1800 seconds, ie the total water volume in the system is sterile in 1800 seconds and the total volume in the system is 2058 Liter. This system can sterilize nearly 40 tons of water every day. From the point of view of human and egg health, it is necessary that the water used in the process be naturally sterilized.

in the Area E shows the cooling procedure. The sterilized water is used in the preparation of the waiting tank desired and properly tempered water and during the period of sterilization within the system cycle, i. H. during the 1800 seconds Sterilization, as well as before and after, to heat the heat in the surge tank returns keep below the boiling point.

In area F there are five tanks 61 to 65 in particular 5 tons in particular capacity and their pumps. Here the sterilized water is stored or from here it is fed to the system. The temperatures of the sterile water in the tanks are essentially predetermined: First tank 61 with 95 ° C, second tank 62 with 95 ° C, third tank 63 with 65 ° C, fourth tank 64 with 4 ° C and fifth tank 65 with 20 ° C. The sterile water at 95 ° C from the first tank 61 is in the closed hot water system at 142 ° C, the sterile water from the second tank 62 at 95 ° C is also in a second closed hot water system to 125 ° C, the sterile water from the third tank 63 with 65 ° C is raised to 72 ° C. The sterile water from the fourth tank 64 with 4 ° C is sent into the system with 4 ° C. To prevent heating, it is sent through a cooling heat exchanger. The sterile water from the fifth tank 65 with 20 ° C is sent into the system with 20 ° C. To prevent heating, this is also sent through a cooling heat exchanger. About the respective outputs of the sterile water with the aforementioned temperatures of the system for sterilizing the eggs according to the 2 and 3 fed.

Note: In 1 in area F was only at the first tank 61 The area G is drawn in which the hot water preparation happens. tank 62 and 63 have their own respective areas for preparing the hot water. In addition, the five tanks prepare the temperature of their water in cyclic form and send it to the other systems when they need it. At the exits 66 the water is always present in the desired temperature. In area G are the hot water units 40 and the cooling systems 58 ,

• Kapazität 10 000 l\h
• Rohrdurchmesser 51 mm SMS
• Rohrinnendurchmesser 48,5 mm
• Volumen im Rohr 1,847 l\m
• Holding tube Zeit 300 Sekunden
• Holding tube Länge 451182 mm
• Holding tube Volumen 833,3 Liter
• Strömungs velocity 1,5 m\Sekunde
• Gesamtvolumen des Wassersterilisationssystems 2058 Liter
• Heißwasserkapazität 14 000 l\h
• Wassereintrittstemperatur variabel
• Wasseraustrittstemperatur +4°C, +20°C und 95°C
• Benötigte Strommenge des Systems 380 VAC 50 Hz
• Benötigter Luftdruck des Systems 6 Bar trockene Luft
• Benötigter Dampfdruck des Systems 6 Bar

The water sterilization system preferably has the following technical properties:

• Capacity 10 000 l \ h
• Pipe diameter 51 mm SMS
• Internal pipe diameter 48.5 mm
• Volume in the pipe 1.847 l \ m
• Holding tube time 300 seconds
• Holding tube length 451182 mm
• Holding tube volume 833.3 liters
• Flow velocity 1.5 m \ second
• Total volume of water sterilization system 2058 liters
• Hot water capacity 14 000 l \ h
• Water inlet temperature variable
• Water outlet temperature + 4 ° C, + 20 ° C and 95 ° C
• Required amount of electricity of the system 380 VAC 50 Hz
• Required air pressure of the system 6 bar dry air
• Required vapor pressure of the system 6 bar

in the Within the scope of the invention according to the requirements also specified other properties be.

In 2 the batch sterilization of eggs egg shells is shown, and the working principle is explained below. It is at least a pressure vessel 70 are provided to prevent the boiling of the water. Furthermore, a pressure of at least 0.4 bar is specified in the pressure vessel (s) and, depending on requirements and / or operating conditions, up to 7 bar.

After placing the eggs in the pressure vessel 70 in a row, in the containers sterile air, in particular 0.5 bar was applied.

To generate the sterile air with the required pressure and through the inlet pipe 72 In particular, the following components are provided: an air compressor that produces no oil and no water, stop valve, strainer, two pieces of air filter / ultrafilter, safety valve 74 and a proportional valve. Before this air system starts operation, the air gap is sterilized for 1800 seconds with a steam pressure of 2.5 bar in front of the stop valve and / or a check valve. The two filters on the main steam line serve to retain possible particles from the steam.

The according to 1 In the area F prepared sterile water of different temperature, are heated or cooled in the area G, in a certain order on the output lines 66 and the connected valves 81 to 85 in the pressure vessel (s) 70 directed. According to the invention, the entry and exit processes are carried out in such a way that they take place without delays and / or immediately after one another. By means of a control unit, not shown, which is designed or contains as a computer, software or the like, the control of the valves, the specification and / or monitoring of the sterilization and the parameters, such as temperature and time duration, performed.

The eggs in the pressure vessel 70 are arranged at 0.5 bar, are exposed in chronological order to each other different temperatures, the temperature of the eggs in the pressure vessel (s) is initially just under 43 ° C. First, the sterile water from the tank 63 picked up at 65 ° C in area F, heated to 72 ° C in area G and the stop valve 82 , the stop valve 80 open and at the same time from nine places in the pressure vessel 70 homogeneously add sterile water at 72 ° C to a previously calculated volume (the valves used in the system are NC). After the sterile water has been maintained at 72 ° C for 15 seconds, valve opens 87 , It remains open as long as the volume of the pressure vessel, but is at a discharge volume of 75%, the valve 85 opened the prepared sterile water at 125 ° C in the pressure vessel 70 arrives. After the remaining 25% of the drain volume is completed, the valve is completed 87 closed and the valve 85 is closed at the end of the filling volume (in the case of the 0.5 bar air in the pressure vessel, no pressure loss occurs when opening the valves as there is an access from the air supply system).

Annotation: The application with 125 ° C is only for the initially explained Method 1 valid, d. H. in environments in which the microbiological burden especially is high.

After a 4 second hold or wait at 125 ° C, the purge valve will turn off 87 opened and the water that is in the boiling point, while it exits to the outside, through a heat exchanger 88 , which is preferably designed as a plate heat exchanger and / or serves as a cooling unit, cooled and stored.

When 75% of the emptying is achieved, the valve becomes 81 opened and while the sterile 142 ° C hot water flows into the interior and the emptying volume is reached, the valve closes 87 again. After a waiting time of 2 seconds valve opens 87 again and at 75% emptying volume opens valve 83 and it begins to warm the 20 ° C warm water. After the emptying volume is completed, valve is again 87 closed and the valve 88 open (pressurized cabin upper level - valve at the level of overflow). After the first cooling down according to the pre-determined time has been guided, will valve 88 closed and valve 87 open. The emptying volume starts and at a drainage of 75% valve becomes 84 open. The sterile water at 4 ° C starts to get into the pressure cabin. After the evacuation volume is complete, valve becomes 87 closed and valve 88 open. To reserve is also a valve 86 intended.

Note: When the valve 88 opens the air system does not work anymore.

After this the eggs at 4 ° C chilled are cooled with sterile air and thus on the wrapping of the Eggshells prepared.

Annotation: The area where the pressure cabin is located and the area in which the eggs are wrapped, were sterilized before use and from the sterilization was permanently applied a positive sterile air. The in the air system used air filter ultrafilter (air filter-ultrafilters) be replaced after 50 times use. Otherwise it can cause that sterilization can not be maintained.

Note: Instead of pressurized cabins or pressure vessels 70 in the drawing of 2 a tubular system can also be used.

According to 3 a continuous process or system is used whose structure and operation will now be explained. After the eggs have been laid, they are cooled to +4 or + 5 ° C (the cooling is done because they may need to be stored or transported). In particular, with a brush friction or with a centrifugal or other system, the washing is carried out at 40 ° C. During the washing, on the one hand, the bowls are cleaned and, on the other hand, it is ensured that the pores of the egg shells open.

To the washing process is the rinsing process realized. The temperature of the rinse must be 3 ° C warmer than be the wash water. After rinsing, the eggs are air-jet, Air wall or another possible Air drying method dried.

Annotation: As the above mentioned Processing steps to be performed before sterilization will applied to these areas still positive air pressure.

At just 43 ° C, pass the cleaned and air-dried eggs as indicated by the arrow 89 by means of a means of transport 90 , in particular a conveyor belt, a very narrow area to get into the sterilization section. During this traversal, an airwall is again used. In the first area 91 the first heating takes place (72 ° C) and / or in the area 1a the second heating (125 ° C). In the second area 92 the last heating takes place (UHT 142 ° C) and the eggs reach the cooling zones. In the third area 93 the first cooling takes place (20 ° C), in the fourth area 94 the second cooling (+4 ° C), in the fifth range 95 the drying takes place (with air). In the sixth area 96 the egg shell is wrapped, in particular by immersion, spraying or similar wrapping techniques, the heat between 60 and 70 ° C is specified. In the seventh area 97 Drying (with air) takes place in the eighth area 98 the cooling (+ 4 ° C) and in the ninth range 99 the last drying (with cold air). The egg, which these areas especially on the conveyor belt 90 has crossed, leaves the sterilization unit as indicated by arrow 102 for subsequent packaging and storage. During leaving, this unit is protected with an airwall and the eggs can be sent to the 4 ° C reservoirs with various packaging systems.

The sterilization unit according to the dashed line 100 is largely closed to the outside to the environment and / or designed as a housing and / or chamber is sterilized before use. Since a positive pressure is built up according to the invention inside this unit according to the invention, no penetration of air takes place from outside. In the sections that are exposed to the atmosphere, in particular at the entrance and exit of the means of transport 90 an air wall is preferably used. In the heating area, water, steam or air can be used. If water is used, it must have been previously sterilized as indicated by 1 explained. If steam is used, the water that is vaporized must be of high quality and the steam must pass through closely spaced filters. If air is used, the air system must be sterilized as indicated by 2 explained. The sterilized air may be heated without being in contact with the air heating unit and used in the heating section of the sterilizing unit.

The explained above Values and parameters of the method and the device have become particular when using the described components as particularly advantageous and proved appropriate. In the context of the invention are also values and parameters which at least approximately the stated values and parameters for temperature, time duration or Pressure correspond. About that In addition, the invention further includes such embodiments in which the named values for Temperature and / or time duration and / or pressure in ranges of 15%, preferably 10% and in particular of 5% below and / or exceeded become.

CONCLUSION

The according to the method, the device for implementation The method and the use of the device are useful Development to annihilation, euthanasia, neutralization and the restriction of the sphere of activity newly discovered or yet to be discovered harmful Microorganisms and viruses. Also for bacteria and viruses that still unknown today but to be discovered in the future, it has one Foundation that can serve as a pioneer.

2

first Tank, small equalization tank

4

Arrow, recycled water

6

Probe for high level in 2

8th

pump

10

second Tank, big Equalization and feed tank

12

Sensor for low level in 2

14

Low-level probe of 10

16

management

18

Valve

19

additional water

20

High level probe

22

pump

24

Another balance tank

26

Valve

28

Water inlet valve

30

pump

32-34

valves

40

Hot water unit

41 to 46

section for the heat transfer

47

support pump

48

thruster

50

Holder unit / setting unit

54

Temperature sensor / Pt 100

56

steam valve

57

heating unit with 3 bar steam

58

cooling unit

59

cooling unit with ice water

61 to 65

tank

66

outputs

70

pressure vessel

72

input line the sterile air

74

safety valve

76

check valve

78

PI / pressure indicator

79

PT / Thruster

80 to 86

Stop valve / check valve

87

emptying valve

88

Heat exchanger / cooling unit

89

arrow

90

Transport / conveyor belt

91 to 99

Area

100

Sterilization unit / chamber

102

arrow

Claims (11)

Method by which eggs are subjected to a heat treatment in shell by means of a liquid or gaseous or vaporous medium, wherein a pasteurization is carried out, characterized in that the pasteurization at a temperature in a range between 70 to 75 ° C for a period between 12 to 18 seconds is carried out and that subsequently UHT is carried out at a temperature in the range of 140 to 145 ° C for a period between 1 to 3 seconds, and thereafter the eggs in shell are shockingly cooled to a temperature of 4 to 5 ° C. Method according to claim 1, characterized that between the pasteurization and the UHT one warming at a temperature in the range of 121 to 128 ° C during a Duration of 2 to 6 seconds is performed, the temperature preferably in the range between 123 to 126 ° C, in particular substantially 125 ° C, specified and the time period is preferably between 3 to 6 seconds, in particular essentially 5 seconds. Method according to claim 1 or 2, characterized that pasteurization at a temperature with substantially 72 ° C during at least approximately 15 seconds and / or that the UHT is at a temperature of essentially 142 ° C while at least approximately 2 seconds becomes. Method according to one of claims 1 to 3, characterized that the heat treatment and / or the pasteurization and / or the UHT with the sterilized Medium performed be performed and / or in sterilized areas of the device. Method according to claim 4, characterized in that that the medium after the treatment of eggs in shell again sterilized and used for further treatment of eggs in shell. Method according to one of claims 1 to 5, characterized that first a temperature of approximately 4 to 5 ° C eggs in shell or cooled to that temperature before pasteurization washed, rinsed and preferably dried, wherein the washing at a temperature of at least approximately 40 ° C takes place and rinsing off at a temperature of at least approximately 43 ° C. Method according to one of claims 1 to 6, characterized that the pasteurization and / or the UHT under action be performed at least a predetermined pressure, wherein the pressure preferably in the range of 0.4 to 7 bar, in particular in the range from 0.5 to 1 bar. Apparatus for carrying out the method by which eggs are subjected to a heat treatment in dish by means of a liquid or gaseous or vaporous medium, wherein a pasteurization is carried out according to one of claims 1 to 7, characterized in that a sterilization unit is provided for the medium, which at least one section ( 41 to 46 ) for heat transfer, tanks ( 61 to 65 ) and preferably also units ( 40 . 57 . 58 . 59 ), by means of which the heating and / or cooling of the medium can be carried out. Apparatus according to claim 8, characterized in that valves ( 18 . 26 . 32 . 33 . 34 ) are provided, by means of which the medium for the pasteurization and the UHP is performed and / or adjustable. Apparatus according to claim 8 or 9, characterized in that a pressure vessel ( 70 ) is provided, in which the eggs are sterilized in shell, wherein the pressure vessel ( 70 ) the medium for pasteurization and UHP and optionally the additional heating is supplied. Apparatus according to claim 8 or 9, characterized in that it is a continuous system with a sterilization unit ( 100 ) and a means of transport ( 90 ) is designed for eggs with shell and also areas ( 91 to 99 ), which are designed for carrying out the method according to one of claims 1 to 7.