FR2598888A1 - METHOD AND DEVICE FOR THE TREATMENT OF EGG PRODUCTS AND THEIR COMPOUNDS, FOR EXTENDING THE DURATION OF THE SAME PRODUCTS. - Google Patents

Abstract

A) METHOD AND DEVICE FOR THE TREATMENT OF EGG PRODUCTS AND THEIR COMPOUNDS, TO EXTEND THE DURATION OF THE SAME PRODUCTS. B) PROCESS CHARACTERIZED IN THAT IT PROVIDES A PHASE IN WHICH THE PRODUCT IS INTRODUCED INTO AN ENVIRONMENT IN WHICH A VACUUM IS DONE (STATION 13) FOLLOWED BY ULTRA-VIOLET RAY TREATMENT AND A DEVICE FOR IMPLEMENTING THE PROCESS CHARACTERIZED IN THAT IT INCLUDES TWO PARTS EACH HAVING A RESERVOIR15 IN WHICH THE PRODUCT COMES, LINKS TO A PUMP29 CAPABLE OF REALIZING THE VACUUM AND MEANS FOR THE INTRODUCTION OF CARBON ANHYDRIDE. C) THE INVENTION CONCERNS A PROCESS AND A DEVICE FOR THE TREATMENT OF EGG PRODUCTS AND THEIR COMPOUNDS, TO EXTEND THE DURATION OF THE SAME PRODUCTS.

Description

"Process and apparatus for processing egg products and their products

  In order to extend the life of these products, the processes for producing egg products which can be used, for example, for the production of food products of different types, for the baking industry or the like, are known. various operations starting from fresh eggs, such as for example washing and sterilizing the shells, breaking the shells, possibly separating the yolk and the white and other operations, until the pasteurization of the product. good results with regard to the hygienic characteristics of the product and the possibility of preserving as long as possible the organoleptic properties of the product itself.It is well known that many bacteria are present in the egg and that these have, in certain conditions, a considerable capacity to reproduce.The very pasturisation of the product, although it causes (thanks to the temperatures involved) the destruction of very large quantities of bacteria, does not solve the problem entirely. It happens that even after pasteurization, bacteria survive in the product and reproduce quite rapidly in significant amounts. The product must therefore be consumed very rapidly in that it retains only a very short time of the characteristics. safe hygienic. This is a serious problem, both for human health and for various industrial and commercial aspects. The basic object of the present invention is to obtain egg products, or their compounds, having better hygienic conditions of the product,

  in other words, offering the possibility of considerably extending the retention periods of the product itself.

  In other words, the invention proposes to obtain products of the egg, or compounds, capable of preserving

  longer their organoleptic characteristics.

  The process adopted by this invention, for the treatment of egg products such as yellow, white, the whole white-yellow or a compound of these products with other ingredients, also comprising the pasteurization phase of the product, is essentially characterized by the fact that it also provides a phase where the product already pasteurized or still pasteurized, is introduced into "" a medium connected to a device capable of achieving a certain degree of vacuum inside the medium, after which this degree of vacuum is achieved for a certain time and causes the exit from the product of a gaseous mixture comprising air and other gases and possibly - parts of free water, before conveying the product - to the following operations: The elimination of air and other gases from the product is particularly advantageous to the extent that air can, by its presence, cause oxidation phenomena as well as ph nomena of bacterial growth which would compromise the hygienic product kept refrigerated and many would shorten its duration and its commercial qualities. In addition to air, free water can also come out of the product which presents another great disadvantage because water, as we know, promotes the

  proliferation of bacteria. Thanks to the method adopted by the present invention, which allows good storage of the product for a very long period of time, it also eliminates the serious disadvantages that occur with known methods or the product of the egg, pasteurized because not being preserved not fresh simply by refrigeration, must be frozen or dried, or add high percentages of suere or salt. When frozen, the product tends to gelatinize and presents hygienic disadvantages in the defrosting phase, at least for consumers not properly equipped. When dried, the product can return to its original state in water, taking a lot of time. The presence of sugar or salt naturally limits the use of products. The product obtained according to the process adopted by the present invention does not require the measures just mentioned (freezing, drying or addition of sugar or salt). The description of an exemplary embodiment of the method and the device will be better understood with reference to the appended figures:

  - Figure 1 shows a block diagram of the device.

  - Figure 2 shows, on an enlarged scale, an essential part of the device or installation, in vertical section.

  - Figure 3 shows in plan a part of a vertical section of Figure 2.

  FIG. 4 shows in vertical section a portion of FIG. 2.

  - Figure 5 shows in vertical section, part of a possible variant.

  - Figure 6 shows, in vertical section, a portion of another possible variant.

  - Figure 7 shows, in vertical section,

part of another variant.

  - Figure 8 shows a variant of the block diagram of the device.

  FIG. 9 shows an apparatus for emitting ultraviolet rays.

  FIG. 10 is a section along X-X of FIG. 9.

  The device, schematically illustrated in FIG. 1, comprises a series of devices or installations which are also called in the

  this description "stations", indicated by the

  numbers 1 to 14, interconnected in the order given in Figure 1. In the part (or station 1), is refrigerated whole eggs in other words with the shells, usually at a temperature of zero degrees centigrade. After that, the eggs pass into the installation or station 2 o is carried out washing at a temperature generally between 30 and 40 C. The egg shells, still intact at this stage, are therefore washed. From the station 2, the eggs pass to the installation or station 3 o occurs the sterilization of the shells using products containing chlorine, at a temperature generally between 40 and 50 C (during this phase, the eggs are always whole, with their shells). In fact, the eggs are washed and disinfected to reduce the bacterial load of the shells. Downstream of the station 3 is the installation 4 o mechanically operates the rupture of the shells, using an apparatus that avoids any mixture of the shells with their contents. The contents of the egg (yellow or white) leave the plant or station 4, while the shells are eliminated. Either of the two components (yellow or white) or the yellow and white package may be routed downstream of station 4 for subsequent operations. If one wishes to treat only one of the two components (yellow for example), one operates, by means of the installation 5,

  downstream of station 4, the separation of the two components.

  Station 6 is provided to receive the yellow. Station 7 is provided to receive the yellow-white assembly, while station 8 is provided to receive white. If it is desired to use the yellow-white assembly, the separator 5 will obviously not be used. Ultimately, the product that will move to the following operations at the other stations shown in Figure 1 will be either the yellow alone (from station 6) or the mixed yellow-white unit (from station 7) or white only (from station 8). With regard to the yellow, an installation 9 9, for ultrafiltration resulting in the removal of yellow water possibly in excess, is provided immediately downstream of the station 6. This water is present, when s' a dilution of the yellow resulting from the passage of a little white during the separation phase is produced. The device further comprises an installation or station for homogenization, stabilization or refrigeration operations. Homogenization of the product is carried out by mechanical means, at the same time as its refrigeration, at a temperature generally between 25 0 and 4 C. It can be done separately from the refrigeration. Downstream of this installation, an apparatus 11 is provided for filtration. Downstream of the latter

  found the installation 12 for pasteurization of the product.

  For yellow in particular, the pasteurization is carried out in the station 12 o the product is heated to a temperature generally between 60 and 65 C for a while, then cooled to a temperature between 0 and 4 C. Downstream of this installation 12, is an installation indicated as 13 for the stabilization treatment of the product (carried out in the context of the present invention). Downstream of the installation 13

  find the station 14 for the packaging of the product.

  The constitution and operation of the installation 13 are described below. It is indicated in detail in FIGS. 2, 3 and 4. The installation 13 comprises two parts (to the right and to the left respectively, for the person looking at FIG. 2) quite similar to each other so that the elements that make up these parts are indicated by the same numbers. Each of these parts comprises a reservoir consisting essentially of a container 15, provided, above, with a closing wall or "lid" 16 fixed to the container 15 by means, such as the screws 17 which make it possible to detach it if you want it. To the cover 16 is fixed a motor with a reduction gear indicated as a whole by the number 18, whose shaft 19, inside the container 15, integrally support two blades indicated by 20 and 21 respectively, orthogonal

  between them, having the helical shape, in opposite directions with respect to each other.

  At cover 16 is also applied an element 22 which in the present description is called

  "capacitor", consisting in fact of a tubular body communicating with the interior of the container 15. In the capacitor 22 are two filters 23 and 24 for retaining the foam. Inside the container 15 is also a grid 25 also for partially retaining the foam. The product arrives from the pasteurization station 12 through a conduit M (see FIGS. 1 and 2) which is subdivided into two branches, both indicated by M1 (see FIG. 2), oriented respectively towards the two reservoirs or containers and provided with valves 26. From the two reservoirs 15, at the bottom, two ducts N1 which are joined in a single duct N (also shown in FIG. 1) are oriented towards the conditioning station 14 (see FIG.

figure 1).

  Each of these ducts N1 is provided with a valve (or tap) 27. Capacitors 22 leave two ducts 28 which meet in a single duct 28A connected to a pump 29 (see FIG. 4) making it possible to achieve a high degree of empty. Along the ducts 28 are provided two filters 30 and two valves (or valves) 31. Along the duct 28A are provided a vacuometer 32 and a filter 33. We move to the

  description of the installation in question, in particular as regards the treatment of yellow (but

  also, in this case, white or yellow and white mixture). The egg yolk, according to what is said above, comes from the station 6 (at the end of the different phases carried out in the stations from 1 to 5) and advances to the stations 9, 10, 11 and 12 o s perform the treatments described above. The pasteurized yellow then passes from station 12 to installation 13 by

  the conduit M and thus arrives in the two conduits Ml.

  Assuming empty (for example) the tank 15 on the left (for the person looking at FIG. 2), also indicated by 15A and in the open condition of the corresponding valve 26, the passage of the product (yellow) is possible from the conduit M inside the tank 15A. Under these conditions, the other valve 26 is in the closed condition, so that the product does not enter the right tank 15B. During the first interval of c-inq minutes (approximately), the product enters the tank 15A and reaches a certain level (that shown for example in Figure 2). During this first interval, the air of the tank 15A is not inspired (because the corresponding valve 31 prevents the passage of air) and the corresponding motor 18 is stopped so that the blades 20 and 21 are inactive. . At the end of this first interval, the valve 26 corresponding to the reservoir 15A closes the passage and at the same time the motor 18 starts and activates the suction, in other words the valve 31 corresponding to the reservoir 15a opens the passage. The pump 29 is still in action. The second interval begins, approximately five minutes later, during which the following phases occur. During the first four minutes (approximately) of this second interval, the air from the interior of the tank 15A is sucked up and causes the mass of product P (yellow) to leave a gaseous mixture composed of air and water. Other gases some already present in the yolk while others may have penetrated during some of the previous phases that took place in the previously described stations. A fraction of free water present in the yolk is extracted with this gaseous mixture. This extraction of gaseous mixture and free water, carried out by the pump 29 is favored by the lower blade 20, introduced into the product and which constantly rotates during this period of four minutes (approximately). The (helical) shape of the blade 20 causes the product to push upwards. During this suction phase an undesired yellow foam occurs (which also rises due to suction), which would cause serious inconvenience if it were to reach the pump 29. The blade 21 which is located above the mass of the product P has a helical shape opposite to that of the blade 20 and pushes the foam down. In this way, the foam returns (in part) to the mass P which is at the bottom. The remaining foam, which rises, meets the grid and a part of the foam falls back into the mass P. while the part, which goes into the capacitor 22, is retained by the filters 23 and 24 which allow the mixture to pass through the mixture. gaseous and water vapor. Any foam parts not retained by the filters 23 and 24 fall into the filter 30 downstream of the capacitor 22. the filter 30 has a transparent partition and allows the operator to see the phenomenon and therefore to intervene. After this interval of about four minutes, the suction stops (always at the level of the tank 15 A taken into consideration). The next 20 seconds (about) of high pressure CO 2 (carbon dioxide) is introduced through the conduit 34

  in the tank 15A. The agitator is in motion to restore the atmospheric equilibrium in the reservoir 15A.

  After the twenty seconds (approximately) in question, the stirrer stops, the CO 2 at high pressure no longer passes and is introduced, for forty seconds, still through the conduit 34, carbon dioxide at low pressure. At the same time, the valve 27 corresponding to the tank A opens the passage (previously, the valve naturally closed the passage) and thus, because of the gravity as well as the CO 2 pressure, the product P (that is, ie yellow) is expelled from the reservoir 15A and passes through the conduit N1 into the conduit N oriented towards the conditioning station 14. During this second interval of five minutes (approximately), during which, in the reservoir 15A first (for about four minutes), the aspiration and then (for about a minute) the introduction of CO 2 and finally the evacuation of the product is carried out filling the tank 15B. In other words, the two reservoirs alternate in their functions and the phenomena are repeated. Returning to the operation of the apparatus during suction, it is observed that in the capacitor 22, the mass of foam cools and condenses in part so that it falls (by gravity) into the tank 15A. The capacitor 22 is surrounded by an insulating tube 40 for keeping the cold inside the capacitor. The low temperature treatment (in the example in question) is particularly useful for preventing any bacterial growth. The very high degree of vacuum obtained by the pump 29 makes it possible anyway to extract the gaseous mixture and the free water, even at low temperature. Carbon dioxide, in addition to the functions mentioned above, also has a bacteriostatic function vis-à-vis the product. It has been found that small amounts of LYSOZYME (product obtained from white) introduced into the product (eg yellow), before or after the pasteurization phase, can increase the shelf life of the product and prevent the proliferation

  bacterial. For example, 70-100 grams of LYSOZYME are dissolved in one liter of water and this solution is introduced into about one thousand liters of product (yellow).

  If the stabilization treatment described above (with the apparatus 13) instead of being carried out continuously is done after a certain time (a few hours)

  after the homogenization phase, it is particularly useful to add the LYSOZYME solution described to the product.

  As an alternative to the installation described in FIGS. 2, 3 and 4, it is possible to use the extraction of the fluid mixture from the product of other installations. One of them is shown in FIG. 5, where a perforated basket 35, which rotates by a motor 36, expels through the orifices of its cylindrical lateral wall the product P which enters the container 38 through a conduit 37 ; the product collides with the container wall forming a thin film on the latter and accumulates in the lower part of the container. The suction of the gaseous mixture, carried out by a pump, through a conduit 39, is particularly effective on this film. The product P will then be extracted by a pump 41. Another possible solution consists in using an apparatus 42 (see FIG. 6) in which the product reaches through a duct 43 and spreads over pairs of convex and concave disks 44 and 45 (or possibly flat) forming on them films that make very efficient aspiration by a pump through a conduit 46. The product P will finally be taken by means of a pump 47. Another solution is to use of an apparatus 48 (shown in FIG. 7) comprising a perforated hollow sphere 49 in which the product reaches along the duct 50. The product P passes through the orifices 10 of this sphere 49 and reaches the lower part of the apparatus . The aspiration is done by means of a pump and the conduit 51. It is particularly effective on the different jets coming out of the sphere. The sampling of the product is done by means of a pump 52. The probes

  SI and 52 (FIGS. 5, 6, 7) control the level of the product.

  The treatment of the product as described above (by the apparatus of Figures 2, 3, 4) can be done after the pasteurization phase, or before or during. To obtain a greater bactericidal effect, it is possible to provide between the installation 13 and the station 14 a device operating with ultraviolet rays. These rays exert, at least in a certain interval of wavelength, a bactericidal action. FIG. 8 is quite similar to FIG. 1 but additionally comprises the various parts shown in FIG. 1 (hence indicated by the same reference numeral), the ultraviolet apparatus indicated as a whole by 53 and illustrated FIG. 9 and FIG. 10, which shows section XX of FIG. 9. The apparatus 53 is composed of two mutually identical parts indicated as Z1 and Z2 respectively in FIG. 9. Each of these parts comprises a tubular body 55, preferably of stainless steel and a second tubular body 54 within the body 55 which is coaxial with it. The body 54 is made of a material that is transparent to ultraviolet rays, preferably

15 20 25 30 35

  in quartz. Between the two tubes is a gap indicated by 57. In the tube 54 are placed two lamps 56 capable of emitting ultraviolet rays. Protective sheaths for the electrical connections 59 and sealing elements 60, to prevent the product from coming out, are provided. A pipe connecting the two interstices 57 of the two parts i1 and Z2 is indicated by 58. The product of the egg from the installation 13 (described above) reaches the apparatus 53 and more precisely enters the part Z1 as indicated by the arrow in FIG. 9. The product travels through gap 57, enters tubes 54 and 55 and receives the sterilizing action of ultraviolet rays from lamps 56.

  Then the product passes through the tube 58 in the Z2 part where it runs through the gap 57 and undergoes again the sterilizing action of ultraviolet rays from the lamps 56 of the Z2 part.

  Finally, the product exits the apparatus 53 (as indicated by the arrow in FIG. 9) and reaches the station 14 where the product is packaged. It is also possible to provide a sterile finished product storage tank. For the delivery of the product to the apparatus 53, it is preferable to use a gear pump (the pressure is for example two or 3 Pa x 10 5 x 1.013) The wavelength of the ultraviolet rays is for example 2,537 x The apparatus 53 has a table

  electrical control which signals possible malfunctions (non lighting lamps 56).

  It is advisable to mix with the product a

  small amount of carbon dioxide before entering the apparatus 53 to neutralize the action of ozone that ultraviolet rays can produce, ozone exerting an oxidative action on grease.

  The degree of sterility of the product is according to its density (excellent for the white, very

  good for whole egg, medium for yellow).

  A very important factor for the proper operation of the apparatus 53 is that the thickness of the product in the gap 57 is small, compatibly with the flow requirements (flow rate in liters / hour). I1 was

  found that the optimum thickness varies between 1 and 1.5 mm.

  The action of the ultraviolet rays, which is in fact the destruction of the protoplasmatic membrane of the bacteria, is practically instantaneous and it is therefore not necessary to establish a definite time for treatment with these rays. The double passage in the parts Z1 and Z2 is therefore not intended to extend the treatment time. It is intended to allow complete exposure to ultraviolet rays of all the mass of product circulating in the device. It is well known that the penetration factor

  ultraviolet in opaque products and quite dense 20 is very limited.

  The treatment of the product with ultraviolet rays is quite important insofar as it ensures a subsequent increase in the duration of the product of the egg precisely because of the further reduction of the residual bacterial load operated by these rays. In the example described above, the two parts Z1 and Z2 are provided, but the number of these parts can

  vary (it is also possible to provide one).

  These parts will preferably be connected in series (as shown in FIG. 9) but they may also be

  in parallel, to obtain for example a larger flow.

  Elements such as that indicated by Z1 (or Z2) can also be introduced in other parts of the diagram of FIG. 1 and FIG.

  instead of being placed between the installation 13 and the station 14.

  An element such as Z1 may for example be introduced between the filtration apparatus 11 and the pasteurization installation 12 while another may be introduced between the installation 12 and the installation 13. Parts such as Z1 and Z2 can be introduced elsewhere depending on whether one is working with yellow

  only, with white only or with both.

Claims (11)

REVENDICATI 0 NS) Process for the treatment of egg products such as yellow, white, yellow and white set, or a compound of yellow and / or white with other ingredients, characterized in that it provide a phase o the product, pasteurized or pasteurized or still in the pasteurization phase, is introduced into a medium where it is evacuated (station 13) and causes the exit from the product of a gaseous mixture comprising air and water. Other gases O10 and possibly parts of free water, before being routed to operations.   2) Method according to claim 1, characterized in that one introduces into the product of small amounts of LYSOZYME.   3) Process according to claim 1, characterized in that after the described phase during which the product is introduced into a medium having a certain degree of vacuum, the same product is introduced   in another medium where it is crossed by ultraviolet rays having a sterilizing action.   4) Apparatus for carrying out the method according to claim 1, characterized in that it comprises two parts quite identical to each other, each of which comprises a reservoir (15) in which 25 reaches the product, a capacitor (22). ), communicating with the reservoir (15), to be traversed by the gaseous mixture and connected to a pump (29) capable of achieving a high degree of vacuum in the tank, a stirrer, consisting of a motor with a gearbox ( 18) and blades (20 and 21) integral with the motor shaft and means for the introduction of carbon dioxide at variable pressures into the reservoir (15), the two reservoirs being connected by two conduits of inlet (M1) to an inlet duct (M) along which flows the product to be treated, the reservoirs (15) being moreover connected, by means of two outlet ducts (N1) to an outlet duct (N). ), means being provided through which is carried out for each a first phase during which the product to be treated is introduced into the reservoir and a second phase in which the suction is first carried out, with the agitator in motion, and then an introduction of carbon dioxide. at high pressure to restore the atmospheric equilibrium, immediately followed by a new introduction of anhy10 carbon dioxide low pressure to promote the exit of the product, means being provided through which, when the first phase is carried out in one of the tanks, the second phase is realized in the other and vice versa.  5) Device according to claim 4, characterized in that it provides means for preventing the foam of the product that is formed during suction   and stirring, reaching the pump (29).   6) Device according to claim 5, characterized in that two filters (23 and 24) capable of   retain only this foam are arranged in the capacitor (22).   7) Device according to claim 4, characterized in that two filters (30) capable of retaining any amounts of foam from the capacitors are mounted on the conduits (28) which connect the two capacitors (22) to the pump (29). ), the walls of the filters (30) being transparent so as to sign the phenomenon.   8) Device according to claim 4, characterized in that the capacitor (22) is surrounded by an insulating pipe capable of keeping the cold to inside the capacitor.   9) Device according to claim 4, characterized in that an apparatus (38) is provided for suction comprising a rotary perforated basket (35) whose product, which arrives there through a conduit (37), comes out forming on the inner wall of the device a thin film on which the suction of the gas mixture is particularly effective. Device according to the claim, characterized in that for the suction of the mixture, there is provided an apparatus (48) comprising a perforated hollow sphere (49) whose product, which arrives there by a   pipe (50), comes out in the form of jets on which the suction of the mixture is particularly effective.   11) Device according to claim 4, characterized in that it comprises one or more elements (Z1, Z2) in series and / or in parallel with each other, each of which comprises a tube (55) preferably of steel, a tube (54) transparent material for ultraviolet rays, preferably quartz, inside the first tube, coaxial with it and having a diameter to determine a gap to be traversed by the product of the egg , this inner tube providing one or more lamps (56) capable of emitting ultraviolet rays, means also being provided for sending the product of the egg into this gap and other means for sending the product to the operations following, after treatment with these rays.   12) Apparatus of claim 3. characterized in that in a phase of the process at least, before, or after, that the product is introduced into the medium with a certain degree of vacuum, the product is crossed by ultraviolet rays. purines having a sterilizing action, of wavelength of, for example, 2.537 x -7m 13) Device according to claim 3, characterized in that another element comprising two coaxial tubes (54, 55) is provided and that in the interstice (57) of the tubes is passed through the product and that in the inner tube (54) which is made of material transparent to ultraviolet rays is provided a lamp at least   (56), able to emit these rays.   14) Device according to claim 13, characterized in that, for the proper operation of the apparatus (53), the thickness of the product in the interstice   (57) must be weak and this varies between 1 and 1.5 mm.