Professional Documents
Culture Documents
LPT 604 Notes
LPT 604 Notes
EGG
Egg is obtain by poultry which are have high nutritive value, it contain protein carbohydrate fat and
cholesterol. Eggs are an excellent food, nutritious, easy to use, and with a excellent natural shelf life. We
know that they are prone to spoilage by a range of micro-organisms, but good production, transportation
and distribution together with chilled storage can minimise spoilage.
One egg has only 75 calories but 7 grams of high-quality protein, 5 grams of fat, and 1.6 grams of
saturated fat, along with iron, vitamins, minerals, and carotenoids. The egg is a powerhouse of disease-
fighting nutrients
2.STRUCTURE OF EGG
Eggs are form by mainly 5 parts which are yolk, shell membrane, albumin, air cell and shell.
1. Yolk
2. Albumin
3. Shell membrane
4. Shell
5. Air cell
6. Yolk
Yolk constitutes around 31% of total egg weight. It surround by a thin vitelline membrane which are
0.024mm in thickness.
ALBUMEN
It is 58 to 60% of the egg weight; it is consist four
layer such as chalaziferous layer, inner thin layer,
middle dense layer and outer dense layer.
SHELL MEMBRANE
It contains inner and outer shell membrane which
are tough and fibrou s in nature. They form 0.6%
of total egg weight. The inner membrane is thinner
than the outer and both together range between
0.01 to 0.02mm in thickness
SHELL
The cell is a hard calcareous coat, firmly attached
to the outer shell membrane. It is comprises 9 to
11% of total egg weight. It is composed of about
94% calcium carbonate 1% calcium phosphate, 1%
magnesium carbonate, and 4% organic matter
mainly of protenicious nature. it is have pores for gases exchange.
AIR CELL
There is no air cell in a fresh egg at the moment it is laid. It is created drawing air through its
pores and giving to an air cell in between the two shell membranes. Mainly air cell is form at the blunt
end of egg but it is form any area where shell membrane easily separate.
EGG LOADER
Egg loaders designed to guarantee maximum performance and continuous operation during process. Egg
loaders are fully automatic to guarantee stable and gentle egg handling for maximum efficiency. It is auto
assist adjusting technology guarantee of max. performance, minimum downtime, and dramatically
reduced egg loss. Egg loaders are fully compatible with egg breaking system.
WHOLE EGG BREAKER
The key point of an egg processing plant is the egg breaker; its capacity is from 900 to 144,000 egg/Hour.
It cannot separate egg yolk and albumin individually. Egg breaker are built to guarantee long-term trouble
free operation, with easy maintenance
EGG BREAKER/SEPARATORS
The egg breaker/separator is key component of an egg processing plant with a wide range of capacity
from 20,000 to180, 000 egg/hour. It separate egg yolk and egg white with a high efficacy. Egg white or
albumin is the highest quality protein with less than 0.03% fat. Its also provide high content of dry matter
and even broken yolks are recovered with a high fat content.
PASTEURIZATION
Pasteurization done by combining liquid processing and heat transfer technology which cause entire range
of egg product pasteurization. Pasteurization done for following point
To increase the shelf life of product
Best product performance
Highest energy efficiency
Lowest operating costs
4.EGG SPOILAGE
Freshly laid eggs are generally sterile, but soon become contaminated with numerous genera of bacteria.
Eventually, these micro-organism will penetrate the eggshell and spoilage will occur.Pseudomonads are
common spoilage agents, but molds like Penicillium and Cladosporium sometimes grow in the air sac and
spoil the egg.
Eggs and egg products can be divided in following types
Shell eggs
Liquid eggs
Frozen eggs
Dried eggs
Contamination
Outsides of egg are not sterile, but inside of fresh eggs is generally sterile.
The shells of eggs soon become contaminated by
o fecal matter of the hen,
o the cage or nest,
o wash water if the eggs are washed,
o handling, and
o the material in which the eggs are packed.
The total number of microorganisms per shell of a hen’s egg has been reported to range from 10²
to 10⁷ with a mean of about 10⁵.
A comparison of the flora of the shell and the flora isolated from spoiled eggs suggest a high
number of gram-positive bacteria in former but a low number in the later. Therefore, those
organisms which frequently spoil or “rot” the egg are in relatively low numbers initially on the
shell.
Poultry frequently carry Salmonella in their intestines , it may become bacterial flora of the
eggshell
Spoilage of egg and egg products
5.PREVENTION OF SPOILAGE
There are various methods that help prevent spoilage of eggs :
1. Asepsis
2. Removal of micro-organisms
3. Use of heat
4. Use of low tempratures
5. Use of preservatives
6. Use of irradiation
1. Asepsis- When eggs are broken for drying or freezing, care is taken to discard those in which
microbial growth has taken place to reduce contamination from equipment by cleaning and
sanitizing it.
2. Removal of microorganism-
washing with warm, plain water removes dirt.
1-3% acetic acid is effective in removing the flora but results in a reduction of shell thickness and
egg quality.
Dye,acids,formalin,hypochlorites, quaternary ammonium compounds, various detergent- sanitizer
combinations have been used at temperature from 32.2 to 60 C.
3. Use of Heat-
The heat coagulability of the egg white determine to a great extent the maximal heat treatment that can
be given shell eggs. 800 sec at 57.5 C; 320 sec at 60 C or above resulted in some coagulation of the white
when heat treatments were employed that would control rotting.
4. Use of low temperature-
a. Chilling:-
For commercial storage for 6 months or longer, a temperature of -1.7 to -0.55 C and relative
humidity of 70 to 80 percent are recommended.
b. Freezing:-
main method utilized to maintain high interior egg quality is to store eggs at a relatively cool
temperature and high relative humidity 70-80% .eggs loss moisture due to increase storage time
and temp the high humidity environment will slow its process the use of low storage temp will
help to maintain the good functional properties of both albumin and yolk which occur at high
temp will be retarded if eggs are stored at a low temp.
The frozen eggs are stored at -17.8 to -20.5 C.
Bacteria that spoil eggs stored at low temperatures, especially Pseudomonas organisms as well as
bacteria of the genera Alcaligens, Proteus and Flavobacterium.
5. Use of preservatives
Preservatives may be used on the shells of eggs, in the atmosphere around them, or on wraps or
containers for eggs. Chemical preservatives used are borates, permaganates, benzoates,
salicylates, formates. Use of warm or hot solutions of hypochlorite, lye, acids, formalin,
quaternary ammonium compounds and detergent-sanitizer combinations.
6. Use of irradiation
Experiments have indicated that pathogens in liquid, frozen and dried eggs can be inactivated by
means of ionizing radiation
6.Pasteurization of Eggs
Pasteurized eggs are eggs that have been pasteurized in order to reduce the risk of food-borne illness in
dishes that are not cooked or are only lightly cooked. Thus pasteurization consist micro-organisms
inactivation by means of heating. In the process of pasteurization eggs are cooked briefly at a high
temperature and then cooled. The eggs still have the consistency of raw eggs but microbial growth of
harmful bacteria is slowed or eliminated. The pasteurization process properly completed at correct
temperatures allows removing more than 99.99% of the total bacterial load and 100% of pathogenic
bacteria possibly present at the very beginning.
Procedure
The pasteurization process involves a combination of time and temperature in order to reduce the
number of viable pathogens, especially Salmonella.
liquid whole egg is heated to at least 60°C (140°F) and held for 3.5 minutes while egg white is
heated to at least 55.6°C (132°F) and held for 6.5 min.
A higher temperature (60°C or higher) is needed for pasteurization of egg yolk as salmonellae are
more heat resistant in yolk than in whole egg or egg white.
The increased heat resistance in egg yolk is due to the lower pH and higher solid content of egg
yolk.
Liquid egg products, especially egg whites, are very susceptible to heat treatment, resulting in
protein damage and impaired functionality.
Adding additives, including carbohydrates such as sucrose, glucose or fructose, or salt at 10%
levels can protect susceptible egg proteins from damage and therefore allow higher temperatures
of approximately 3–6°C before heat damage occurs
Pasteurizing eggs in their shells is achieved through a technique that uses precise time and
temperature zones within water baths.
Pasteurizing eggs in their shells can also be achieved through a process that involves treatment
with ozone and reactive oxygen species under high and low pressures, followed by replacement
with an inert gas, such as nitrogen.
Methods of pasteurization
There are two methods of pasteurization:
1. Batch pasteurization
2. Continuous flow pasteurization
Batch pasteurization
This technology is used in low quality or mini size plants, economical but time consuming.
Therefore there will be a long time during the process where the liquid will be slowly warming up
from 30° to 64°C and then back to 4°C.
Continuous flow pasteurization
Modern pasteurization happens in “continuous flow” which means that the product never stops
during heat treatment from entrance to outlet of the plant. This process is more beneficial than
batch pasteurization. In this system heating of the product is achieved through a plate or tubular
heat exchanger. After heating the product will flow for a minimum time of 210 seconds inside
the “holding pipe” to allow the bacteria get inactivated.After this time the product returns to the
heat exchanger where chilled water is quickly bringing its temperature down to 4°C.