WO2009132856A3 - Methode und vorrichtung zur behandlung von eiern mit schale - Google Patents
Methode und vorrichtung zur behandlung von eiern mit schale Download PDFInfo
- Publication number
- WO2009132856A3 WO2009132856A3 PCT/EP2009/003151 EP2009003151W WO2009132856A3 WO 2009132856 A3 WO2009132856 A3 WO 2009132856A3 EP 2009003151 W EP2009003151 W EP 2009003151W WO 2009132856 A3 WO2009132856 A3 WO 2009132856A3
- Authority
- WO
- WIPO (PCT)
- Prior art keywords
- shells
- eggs
- temperature
- pasteurisation
- seconds
- Prior art date
Links
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
- A23L3/00—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs
- A23L3/16—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by heating loose unpacked materials
- A23L3/165—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by heating loose unpacked materials in solid state
-
- 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
- A23L3/00—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs
- A23L3/16—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by heating loose unpacked materials
- A23L3/18—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by heating loose unpacked materials while they are progressively transported through the apparatus
Landscapes
- 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)
- Apparatus For Disinfection Or Sterilisation (AREA)
- Medicines Containing Material From Animals Or Micro-Organisms (AREA)
Abstract
Die Erfindung bezieht sich auf eine Methode, mit welcher Eier in Schale mittels eines flüssigen oder gasförmigen oder dampfförmigen Mediums einer Wärmebehandlung unterzogen werden, wobei eine Pasteurisierung durchgeführt wird. Ferner bezieht sich die Erfindung auf eine Vorrichtung zur Durchführung des Verfahrens. Es liegt die Aufgabe zugrunde, schädliche Mikroorganismen und Viren, welche bei niedriger Wärme nicht vernichtet werden können, zu vernichten oder vorübergehend einzuschläfern, wobei Veränderungen der Eier und/oder eine Denaturierung deren Proteine vermieden werden sollen. Hierzu wird vorgeschlagen, dass die Pasteurisierung bei einer Temperatur in einem Bereich zwischen 70 bis 75°C während einer Zeitdauer zwischen 12 bis 18 Sekunden durchgeführt wird und dass nachfolgend eine Ultrahocherhitzung bei einer Temperatur im Bereich zwischen 140 bis 145°C während einer Zeitdauer zwischen 1 bis 3 Sekunden durchgeführt wird und danach die Eier in Schale schockartig auf eine Temperatur von 4 bis 5°C gekühlt werden.
Applications Claiming Priority (2)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
DE102008021772 | 2008-04-30 | ||
DE102008021772.7 | 2008-04-30 |
Publications (2)
Publication Number | Publication Date |
---|---|
WO2009132856A2 WO2009132856A2 (de) | 2009-11-05 |
WO2009132856A3 true WO2009132856A3 (de) | 2009-12-23 |
Family
ID=41131191
Family Applications (1)
Application Number | Title | Priority Date | Filing Date |
---|---|---|---|
PCT/EP2009/003151 WO2009132856A2 (de) | 2008-04-30 | 2009-04-30 | Methode und vorrichtung zur behandlung von eiern mit schale |
Country Status (2)
Country | Link |
---|---|
DE (1) | DE102009019316A1 (de) |
WO (1) | WO2009132856A2 (de) |
Families Citing this family (4)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
DE102009051414A1 (de) | 2009-04-30 | 2010-12-30 | Kobil Systems Gmbh | Methode und Vorrichtung zur Behandlung von Eiern mit Schale |
CN102986828B (zh) * | 2013-01-10 | 2015-06-10 | 迟玉杰 | 一种延长液态蛋保质期的方法 |
GB2550769B (en) * | 2015-01-16 | 2019-06-26 | L Davidson John | Methods of pasteurization enabling total inactivation of viral and bacterial contamination of in-shell chicken eggs |
PT3241934T (pt) | 2016-05-04 | 2019-02-26 | Groz Beckert Kg | Módulo de ferramenta têxtil e máquina têxtil com um módulo de ferramenta têxtil |
Citations (7)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
US2673160A (en) * | 1951-05-21 | 1954-03-23 | Robert E Feeney | Method of preserving shell eggs |
US4808425A (en) * | 1986-09-08 | 1989-02-28 | North Carolina State University | Method for the ultrapasteurization of liquid whole egg products |
WO1995026636A1 (en) * | 1994-03-30 | 1995-10-12 | Michael Foods, Inc. | Method for cooking shell eggs and liquid egg products using radio waves |
US5589211A (en) * | 1985-06-24 | 1996-12-31 | Cox; James P. | Methods for processing poultry shell eggs |
WO1999033362A1 (en) * | 1997-12-31 | 1999-07-08 | Polster Louis S | Method and control system for controlling pasteurization of in-shell eggs |
US20020041921A1 (en) * | 1998-11-23 | 2002-04-11 | Davidson L. John | Methods of improving shelf life of eggs |
WO2005102064A1 (en) * | 2004-04-22 | 2005-11-03 | Csir | In-shell pasteurization of eggs |
-
2009
- 2009-04-30 WO PCT/EP2009/003151 patent/WO2009132856A2/de active Application Filing
- 2009-04-30 DE DE102009019316A patent/DE102009019316A1/de not_active Withdrawn
Patent Citations (8)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
US2673160A (en) * | 1951-05-21 | 1954-03-23 | Robert E Feeney | Method of preserving shell eggs |
US5589211A (en) * | 1985-06-24 | 1996-12-31 | Cox; James P. | Methods for processing poultry shell eggs |
US4808425A (en) * | 1986-09-08 | 1989-02-28 | North Carolina State University | Method for the ultrapasteurization of liquid whole egg products |
US4808425B1 (en) * | 1986-09-08 | 2000-05-30 | Univ North Carolina State | Method for the ultrapasteurization of liquid whole egg products |
WO1995026636A1 (en) * | 1994-03-30 | 1995-10-12 | Michael Foods, Inc. | Method for cooking shell eggs and liquid egg products using radio waves |
WO1999033362A1 (en) * | 1997-12-31 | 1999-07-08 | Polster Louis S | Method and control system for controlling pasteurization of in-shell eggs |
US20020041921A1 (en) * | 1998-11-23 | 2002-04-11 | Davidson L. John | Methods of improving shelf life of eggs |
WO2005102064A1 (en) * | 2004-04-22 | 2005-11-03 | Csir | In-shell pasteurization of eggs |
Also Published As
Publication number | Publication date |
---|---|
DE102009019316A1 (de) | 2009-11-05 |
WO2009132856A2 (de) | 2009-11-05 |
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