WO1997002751A1 - Pasteurisation d'oeufs en coquille - Google Patents

Pasteurisation d'oeufs en coquille Download PDF

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Publication number
WO1997002751A1
WO1997002751A1 PCT/US1996/010587 US9610587W WO9702751A1 WO 1997002751 A1 WO1997002751 A1 WO 1997002751A1 US 9610587 W US9610587 W US 9610587W WO 9702751 A1 WO9702751 A1 WO 9702751A1
Authority
WO
WIPO (PCT)
Prior art keywords
egg
temperature
eggs
yolk
heat transfer
Prior art date
Application number
PCT/US1996/010587
Other languages
English (en)
Inventor
Rakesh K. Singh
Peter M. Muriana
William J. Stadelman
Huiying Hou
Original Assignee
Purdue Research Foundation
Priority date (The priority date is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the date listed.)
Filing date
Publication date
Application filed by Purdue Research Foundation filed Critical Purdue Research Foundation
Priority to AU63881/96A priority Critical patent/AU6388196A/en
Publication of WO1997002751A1 publication Critical patent/WO1997002751A1/fr

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Classifications

    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
    • A23B5/00—Preservation of eggs or egg products
    • A23B5/005—Preserving by heating
    • A23B5/0052—Preserving by heating in the shell
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L15/00—Egg products; Preparation or treatment thereof

Definitions

  • This invention relates to the pasteurization of shell eggs. More particularly it is directed to a gentle heat treatment process for intact shell eggs to destroy existent micro-organisms while maintaining egg storage characteristics and the functionality of the contained egg white and egg yolk.
  • Salmonella enteritidis infections have shown a dramatic increase due to consumption of raw eggs, or egg-containing undercooked foods, or cross-contamination between raw eggs and other cooked products.
  • shell eggs are sanitized by washing and rapid chilling, these methods do not destroy Salmonella if it is harbored inside shell eggs.
  • Salmonella on the surface of shell eggs has been decreased by washing with reduced pH water at moderate temperatures.
  • the incidence of Salmonella enteritidis infected eggs in an infected flock of hens has been estimated to be about 0.5% with less than 100 CFU of Salmonella enteritidis per egg.
  • Pasteurization using heat is an effective method to destroy Salmonella enteritidis in liquid eggs.
  • the temperature of liquid whole egg is controlled as the liquid is pumped through heat exchangers under turbulent conditions to avoid coagulation.
  • U.S. Patent No. 3,573, 935 describes the use of alkali to adjust pH of liquid eggs before heat pasteurization at 125 to 145°F (52 to 63°C) for 0.5 to 10 minutes.
  • U.S. Patent No. 4,808,425 describes pasteurization of liquid whole eggs using a continuous flow, high temperature, short time process. Shell egg pasteurization presents unique problems.
  • egg white proteins i.e., ovalbumin and ovotransferrin
  • a temperature as low as 60°C.
  • chemical and physical interactions occur leading to the formation of protein aggregates and concomitant loss of functionality.
  • shell eggs are heated by contact with a heat transfer medium having a relatively low controlled temperature, about 52° to about 59°C, alone or in combination with incident microwave or radiant heat energy.
  • the heat transfer fluid can be a liquid or a gas, most typically water or air.
  • the heat transfer fluid can be agitated to reduce thermal gradients in the heat transfer fluid and improve heat transfer efficiency during egg heat treatment.
  • eggs in- process can be reoriented or repositioned continuously or periodically, particularly during the heating step, to promote heat transfer from the egg surface to the yolk.
  • the egg is heated until the yolk temperature is about 52 to about 59°C.
  • the egg is held at that temperature for about 3 minutes to about 3 hours, depending on the selected pasteurization temperature within the specified range, and thereafter cooled to a temperature of less than 7°C.
  • Pasteurizing eggs in accordance with this invention for example using a combination of hot water and hot air heating, reduces the microbial population in intact shell eggs artificially inoculated with Salmonella enteritidis by 7 log cycles in 80 minutes.
  • a combination of hot water and microwave heating has reduced the Salmonella enteritidis count in artificially inoculated intact shell eggs by 6 log cycles in about 30 minutes with but minimal loss of functionality of the contained egg white and egg yolk as measured by standard tests including Haugh unit value, foaming ability and stability, viscosity, yolk index, turbidity, pH, color and lysozyme activity.
  • Fig. 1 is a graph of microbial count vs. temperature in intact shell eggs heated in hot water
  • Fig. 2 is a graph of microbial count vs. temperature in intact shell eggs heated with hot air
  • Fig. 3 is a graph of microbial count vs. temperature of intact shell eggs heated to a temperature in hot water and held at temperature in hot air;
  • Fig. 4 is a graph of microbial count vs. temperature increase in intact shell eggs during microwave heating
  • Fig. 5 is a graph showing temperature profile and microbial count reduction as a function of time during combination of microwave (high power) and hot water bath heating of shell eggs;
  • Fig. 6 is a graph showing temperature profile and microbial count reduction as a function of time during combination of microwave (high power for 80 sec) and hot air heating of shell eggs;
  • Fig. 7a is a graphic comparison of Haugh units and pH of egg whites before and after pasteurization with hot water and hot air in accordance with this invention
  • Fig. 7b is a graphic comparison of turbidity and yolk index of egg whites before and after pasteurization with hot water and hot air in accordance with this invention
  • Fig. 8a is a graph showing the difference in foam drainage of whipped egg white of fresh eggs and pasteurized eggs in accordance with this invention.
  • Fig. 8b is a graph showing the differences in foaming height of whipped egg white of fresh eggs and pasteurized eggs in accordance with this invention.
  • intact shell eggs are heat pasteurized by heating the egg under controlled conditions to raise the temperature of the yolk of the egg to about 52° to 59°C, at which temperature the egg yolk is maintained for a period of about 3 minutes to about 3 hours. Thereafter the egg is cooled to a temperature below about 7°C.
  • the time and temperature requirements for acceptable pasteurization are generally inversely proportional within the stated ranges for those process parameters. Thus, at the lower end of the temperature range, i.e., at about 52-55°, longer times within the time range, i.e., about 1 to about 3 hours, are optimally effective while shorter times, for example, about 3 minutes to about 1/2 hour, are effective to achieve pasteurization at temperatures 57-59°C. Following the heating step, the egg is then cooled to a temperature of less than about 7°C.
  • heat is delivered to the yolk of a whole intact egg in amount sufficient to destroy microbial content of both the egg white and egg yolk without denaturization of the more heat sensitive egg white.
  • Heat is delivered to the egg white and egg yolk either through the surface shell by incident radiant energy or contact of the shell with a temperature controlled heat transfer fluid or by incident microwave energy.
  • the pasteurization process must be accomplished in a manner which minimizes the possibility of localized superheating (cooking) of the egg white, and preferably in a manner which optimizes the rate of heat transfer from the heat source to the yolk.
  • the amount of heat delivered to the surface of the egg cannot exceed the amount which raises the temperature of the egg white adjacent the shell inside the egg above about 60°C. Such requirements dictate good control of egg pasteurization processing operations.
  • the amount of heat energy delivered to the intact egg is controlled through the temperature of the heat transfer fluid used to deliver heat energy to the egg.
  • the temperature of the heat transfer fluid is preferably maintained between about 52°C and about 59°C.
  • the heat transfer fluid is mechanically agitated with, for example, a motor driven impeller or pump, to circulate the fluid across the surface of the in-process eggs. Such agitation works to maintain a maximum thermal gradient between the heat transfer fluid and the egg shell and enhances the rate of heat transfer to the egg from the fluid.
  • microwave or radiant energy preferably microwave energy
  • a temperature controlled heat transfer fluid to bring the eggs contents to pasteurization temperature and to hold the egg contents at temperature for a time sufficient to effectively reduce or eliminate any existent microbial load in the egg.
  • Reorienting or repositioning the egg during the heating step facilitates dissipation and transfer of heat energy delivered to the egg surface into the yolk.
  • the egg can be periodically or continuously reoriented and/or repositioned to enhance the efficiency and rate of heat delivery to the egg yolk thereby reducing the time required to bring the egg yolks to the specified pasteurization temperature.
  • In- process eggs can be reoriented, for example, by rolling on an inclined or a moving surface, for example a motor-driven belt, in one direction, or in alternating directions, or the eggs can be repositioned, for example, by shaking or rocking the carrier, or the in-process eggs can be positioned for movement responsive to localized force on the egg from agitated heat transfer fluid in contact with the egg.
  • the resulting motion of the egg is translated into movement of the egg white and yolk within the shell which movement promotes dissipation of heat delivered through the surface of the egg and transfer of same to the inner yolk.
  • Such movement not only minimizes the potential for localized denaturization of egg white protein, but it also works to dissipate heat energy delivered to the shell and enhance the thermal gradient between the heated shell and the liquid portion of the egg during heating and thereby improve heat transfer rate and reduce total egg processing time.
  • the present process can be carried out in batch or continuous processing as part of a commercial egg processing line using art recognized commercial egg handling techniques and equipment.
  • Egg pasteurization can be accomplished using temperature controlled ovens or water baths, preferably fitted with impellers to promote agitation of the heat transfer fluid.
  • conventional microwave or radiant heating equipment can be utilized to heat eggs in a batch or continuous process wherein the eggs are repositioned or rotated in the incident microwave or radiant energy field.
  • eggs can be placed on an inclined trough or platform and rolled under the influence of gravity through a controlled heat delivery zone.
  • Different types of heating equipment may be used in combination for carrying out the present process.
  • microwave or radiant energy can be used to preheat the eggs
  • a liquid or gas heat transfer medium can be used to bring the eggs to pasteurization temperature
  • the same or a different heat transfer fluid can be used to maintain egg temperature, for the required time to accomplish pasteurization.
  • the final step in processing eggs in accordance with this invention is to cool the eggs to a temperature of about 7°C or lower. That is accomplished by contacting the eggs with a fluid, either gas or liquid, having a temperature of less than about 7°C.
  • One egg was heated in the microwave with power on medium low setting (defrost) for 60 seconds, 75 seconds and 90 seconds. Other eggs were heated with the microwave set on medium heat for 40, 45, 60, and 75 seconds. Temperatures in all yolks and albumens were determined immediately after microwave heating.
  • Microwave heating set on medium power for 45 seconds could be used for heating intact eggs to pasteurizing temperatures.
  • Optimum results can be obtained by rotating or otherwise changing the orientation of the eggs during microwave heating.
  • Waterbath temperature was set at 57 C. Eight eggs were immersed in the water. Initial temperature of egg contents was 7°C. Temperatures of yolk and albumen of two eggs were taken after 15, 20, 25, and 30 minutes.
  • EXAMPLE 3 Fresh eggs were inoculated with Salmonella enteritidis to give a count of 400,000 cfu/ml. Following the procedure of Example 2 the eggs were heated in a laboratory batch pasteurizer set at 57°C and sampled at various time intervals. Similarly, un-inoculated eggs with thermocouples placed at their center were also heated and the temperature profile was recorded. As shown in Fig. 1, the temperature of eggs increased to the set temperature of hot water in 25 minutes and during the same period the Salmonella counts decreased from 400,000 to 300 cfu/ml which is close to a three log-cycle reduction.
  • Salmonella enteritidis inoculated eggs were heated in the water bath set at 57°C for 25 minutes and then placed in the hot air oven set at 55°C for an additional 60 minutes. Non-inoculated eggs were used to determine temperatures at various times.
  • CFU colony forming unit
  • a seven log cycle destruction of Salmonella enteritidis was obtained after 85 minutes. Hot water and hot air heating appear to be satisfactory methods of heating eggs to pasteurizing temperatures. A holding time after reaching a yolk temperature of 55°C of 1 hour is adequate for a seven log cycle destruction of Salmonella enteritidis.
  • the intact eggs were heated in a microwave oven set at high power level and sampled at various time intervals. As shown in Fig. 4, the temperature of egg increased to about 60°C in 120 seconds. The microbial count decreased from 8xl0 6 to IO 4 during that time period. The decrease in SE population during microwave heating without any hold time was not enough for pasteurization.
  • the procedure for shell egg pasteurization was extended to include microwave followed by hot water heating. Under this condition, the microwave energy increased the egg temperature to desired level quickly and the hot water system was used for providing hold time at that temperature. See Fig. 5. This combination shortens the total time required for pasteurization of shell eggs. Similarly, a combination of microwave energy followed by holding in hot air chamber provides pasteurization of intact eggs. See Example 7 and Fig. 6.
  • Shell eggs were inoculated with ten million colony forming units (CFU) of a streptomycin resistant strain of Salmonella enteritidis which had been grown in egg yolk.
  • CFU colony forming units
  • Hot air oven temperature was set at 56.5 C. After heating eggs in the microwave they were immediately placed in the hot air oven.
  • Control and pasteurized eggs were kept separate and broken so as to separate yolks and albumen to get albumen entirely free of yolk material.
  • the temperature of all eggs was at 22°C, room temperature at the time of breaking and separating.
  • Haugh units and pH See Fig. 7a
  • turbidity and yolk index See Fig. 7b
  • Haugh meter - a tripod micrometer calibrated to read in Haugh units and a tripod micrometer.
  • Haugh units measurements were not significantly different between the controls and the pasteurized eggs (Fig. 7a) . Tests were conducted on several days. Values for controls were 70.3, 66.0, and 69.1 with SD values of 3.0, 10.7, and 9.7, respectively, for the pasteurized eggs Haugh units were 75.3, 74.9, and 74.7 with SD values of 5.9, 12.1, and 7.2, respectively. Differences were not statistically significant. Yolk index values were .41 for controls and .36 for the pasteurized eggs, not significantly different. (Fig. 7b) .

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  • Life Sciences & Earth Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Chemical & Material Sciences (AREA)
  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
  • Health & Medical Sciences (AREA)
  • Nutrition Science (AREA)
  • Wood Science & Technology (AREA)
  • Zoology (AREA)
  • Meat, Egg Or Seafood Products (AREA)

Abstract

L'invention porte sur un procédé de pasteurisation des oeufs en coquille soumettant les oeufs à un traitement thermique doux suffisant pour éliminer les charges bactériennes du blanc et du jaune tout en maintenant l'intégralité des fonctions de l'oeuf et sa durée de conservation. Ledit procédé s'est avéré réduire la charge de salmonelles inoculée dans les oeufs d'un facteur 108.
PCT/US1996/010587 1995-07-07 1996-06-19 Pasteurisation d'oeufs en coquille WO1997002751A1 (fr)

Priority Applications (1)

Application Number Priority Date Filing Date Title
AU63881/96A AU6388196A (en) 1995-07-07 1996-06-19 Pasteurization of shell eggs

Applications Claiming Priority (2)

Application Number Priority Date Filing Date Title
US49921095A 1995-07-07 1995-07-07
US08/499,210 1995-07-07

Publications (1)

Publication Number Publication Date
WO1997002751A1 true WO1997002751A1 (fr) 1997-01-30

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PCT/US1996/010587 WO1997002751A1 (fr) 1995-07-07 1996-06-19 Pasteurisation d'oeufs en coquille

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AU (1) AU6388196A (fr)
WO (1) WO1997002751A1 (fr)

Cited By (9)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
EP0845954A1 (fr) * 1995-08-25 1998-06-10 Leon John Davidson Oeufs de poule pasteurises en coquille et leur procede de production
WO2000041570A1 (fr) * 1999-01-15 2000-07-20 Michael Foods, Inc. Traitement de produits alimentaires par utilisation d'air a humidite controlee
EP1056360A1 (fr) * 1997-12-31 2000-12-06 Louis S. Polster Appareil et procede de pasteurisation d'oeufs entiers
WO2002001960A2 (fr) * 2000-06-30 2002-01-10 Leda Technologies, Naamloze Vennootschap Dispositif et procede de traitement thermique d'oeufs en coquilles
EP1435798A1 (fr) * 2001-09-20 2004-07-14 Pasteurization Technologies LCC Procede et dispositif de manipulation et de pasteurisation d'oeufs de consommation
WO2005102064A1 (fr) * 2004-04-22 2005-11-03 Csir Pasteurisation d'oeufs dans leur coquille
US7867539B2 (en) 2001-07-02 2011-01-11 Bettcher Industries, Inc. Device for the thermal treatment of unshelled eggs
EP2716162A1 (fr) * 2012-10-04 2014-04-09 Ovoteam Procédé de production de blanc d'oeuf liquide
US10520199B2 (en) 2017-03-08 2019-12-31 Louis S. Polster Methods and systems for heat treating a food product

Citations (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
WO1995010943A1 (fr) * 1993-10-19 1995-04-27 Michael Foods, Inc. Procede et dispositif de pasteurisation a haute frequence de produits a base d'×ufs
WO1995014388A1 (fr) * 1993-11-22 1995-06-01 Cox James P Procede de traitement des ×ufs de volaille en coquille

Patent Citations (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
WO1995010943A1 (fr) * 1993-10-19 1995-04-27 Michael Foods, Inc. Procede et dispositif de pasteurisation a haute frequence de produits a base d'×ufs
WO1995014388A1 (fr) * 1993-11-22 1995-06-01 Cox James P Procede de traitement des ×ufs de volaille en coquille

Cited By (21)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
EP0845954A1 (fr) * 1995-08-25 1998-06-10 Leon John Davidson Oeufs de poule pasteurises en coquille et leur procede de production
EP0845954A4 (fr) * 1995-08-25 1999-02-10 Leon John Davidson Oeufs de poule pasteurises en coquille et leur procede de production
EP1056360A1 (fr) * 1997-12-31 2000-12-06 Louis S. Polster Appareil et procede de pasteurisation d'oeufs entiers
EP1056360A4 (fr) * 1997-12-31 2005-04-06 Louis S Polster Appareil et procede de pasteurisation d'oeufs entiers
WO2000041570A1 (fr) * 1999-01-15 2000-07-20 Michael Foods, Inc. Traitement de produits alimentaires par utilisation d'air a humidite controlee
US6455094B1 (en) 1999-01-15 2002-09-24 Michael Foods, Inc. Treatment of food products using humidity controlled air
WO2002001960A2 (fr) * 2000-06-30 2002-01-10 Leda Technologies, Naamloze Vennootschap Dispositif et procede de traitement thermique d'oeufs en coquilles
WO2002001960A3 (fr) * 2000-06-30 2002-05-02 Leda Technologies Nv Dispositif et procede de traitement thermique d'oeufs en coquilles
US7285302B2 (en) 2000-06-30 2007-10-23 Bettcher Industries, Inc. Device and method for the thermal treatment of unshelled eggs
US7867539B2 (en) 2001-07-02 2011-01-11 Bettcher Industries, Inc. Device for the thermal treatment of unshelled eggs
EP1435798A4 (fr) * 2001-09-20 2006-04-12 Pasteurization Technologies Lc Procede et dispositif de manipulation et de pasteurisation d'oeufs de consommation
EP1435798A1 (fr) * 2001-09-20 2004-07-14 Pasteurization Technologies LCC Procede et dispositif de manipulation et de pasteurisation d'oeufs de consommation
WO2005102064A1 (fr) * 2004-04-22 2005-11-03 Csir Pasteurisation d'oeufs dans leur coquille
JP2007533317A (ja) * 2004-04-22 2007-11-22 シーエスアイアール 殻入り卵の低温殺菌
JP4704424B2 (ja) * 2004-04-22 2011-06-15 シーエスアイアール 殻入り卵の低温殺菌
US8071146B2 (en) 2004-04-22 2011-12-06 Csir In-shell pasteurization of eggs
US8569667B2 (en) 2004-04-22 2013-10-29 Csir In-shell pasteurization of eggs
EP2716162A1 (fr) * 2012-10-04 2014-04-09 Ovoteam Procédé de production de blanc d'oeuf liquide
FR2996417A1 (fr) * 2012-10-04 2014-04-11 Ovoteam Procede de production de blanc d'œuf liquide.
US10520199B2 (en) 2017-03-08 2019-12-31 Louis S. Polster Methods and systems for heat treating a food product
US11674691B2 (en) 2017-03-08 2023-06-13 Mary Noel Henderson Methods and systems for heat treating a food product

Also Published As

Publication number Publication date
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