Control the processes in the production of liquid eggs
In a great number of industrial produced foods like noodles, mayonnaise, pastries as well as in hotels or canteens, eggs are processed. To cover the high amount of needed eggs, industrially produced liquid eggs are used in many food industries. The production of liquid egg occurs under abidance of high hygienic terms. To reduce harmful microbes, liquid eggs get pasteurised and stored at 4°C.
The three basic products which are produced in the liquid egg production:
– Egg white
– mix of egg white and yolk – Mixed-Egg
Out of these basic products, different mixtures can be produced under controlled admixture. To maintain the strict specifications and to control the process in the liquid egg production, inline process refractometers can be installed directly in the pipelines.
The fresh eggs are cracked fully automatic and separated from the eggshell fragments. The yolk and egg white are separated from each other by using their different viscosity respectively led as mixed egg by different pipelines to the production tanks. Each product is pumped through a filter to erase still included impurities (e.g. rests of eggshells). In the mixing tank each product is collected and the actual content of solids is controlled by a refractometer and adapted to the specifications. The content of the solids of mixed egg is increased by addition of yolk respectively reduced by adding egg white. According to the recipe, salt, sugar or other additives are added. The product is pasteurised and cooled down again by a chiller and stored at 4°C in production tanks.
To ensure a consistent quality of the products, Schmidt-Haensch process refractometers can be used in several production periods before and after the pasteurisation.