1. Shell Protection
Most shell treatments prevent evaporation of moisture from the egg contents. The treatment can replace cold storage of eggs. The most common method used is dipping in or spraying of eggs with light mineral oils which are colourless , odourless and tasteless. Spray oiling is done in packing plants by automatic machines and may be done easily on a small scale by the use of small cans from which the oil spray is released under pressure.
All liquid eggs should be pasteurized before being frozen. This is done by holding the eggs at 60°C for three and a half minutes. This process is necessary in order to destroy all pathogenic organisms that particularly the Salmonella group of bacteria which often contaminate eggs and can cause food poisoning in humans.
3. Cool storage
Cool storage is one of the methods of bringing about a balance between seasonal changes in temperature and maintaining a constant ambient temperature. Eggs can be held for a long period under cold storage conditions of 18 to 21°C and a wet bulb reading of RH 65 to 70%.
4. Liquid egg production
Mechanical equipment has been developed for automatic egg breaking. Liquid eggs may be marketed as whole eggs or they may be separated into albumen or yolk components. Liquid yolks may be further processed into palm yolk or salted yolk depending on the ultimate use. Each of these three products is normally frozen and held in this form until used. Bakeries are the largest users of frozen whole egg and albumen. The frozen egg products can be put to many users example in making salad dressings and ice cream
5. Dried egg production
Dried egg production processing involves first passing the liquid egg through a clarifier to remove any piece of shell. The egg is then pasteurized to control salmonella infection and also to preheat the liquid so as to ensure a low - moisture powder. The liquid egg is then pumped under pressure through nozzles from which it is released into a large chamber where it comes into contact immediately with a stream of hot air. This causes instantaneous evaporation of most of the moisture from the egg material, which falls to the floor as a fine powder while the moist air passes out of the drying chamber. The powdered egg is then cooled and packed immediately in sealed containers. Dried egg production are used mainly for cake mixes, for sweets and in some countries for meringue powders.
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