Egg Processing

WAVE Technology
Extended Shelf Life for liquid egg products.
Achieving 10x times higher bacteria killing rate
without product denaturation, with the minimum
impact on the carbon footprint.
60 Years of
Egg Processing Experience

The structure and composition of the eggshell forms a perfect shield

to protect the liquid from getting in contact with the environment.
However, once broken, it is extremely important to treat the liquid egg
in a safe and hygienic way to avoid any kind of contamination.

Therefore, it is important that every detail of a liquid egg processing

plant is carefully designed to produce safe and good products. Any
human intervention should be reduced to the minimum to ensure
highest possible food safety.
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An egg processing plant must be

carefully designed to ensure both an
efficient and flexible production with
a minimum of downtime spent on
cleaning and changing of product.
4 SANOVO Wave Technology

Instant and uniform heating

Extended shelf life without

changing the product’s
functional properties

In the conventional indirect pasteurization systems, during the heat transfer, the products are damaged
in several proprieties such as taste, flavor, texture, and natural functional features.

The combination of conventional pasteurization and ultra-pasteurization with SANOVO WAVE

Technology, based on innovative Pulsed Ohmic heating technology, has proven to have a strong
positive impact on the natural properties of food products. Moreover, the higher reduction in bacteria
significantly increases product shelf life.

In fact, it is possible to optimize the process in the conventional pasteurizer thanks to the instant and
uniform heating capacity guaranteed by the SANOVO WAVE Technology.

The system has been applied to different liquid products, and it resulted in strong improvements when
compared to traditional pasteurizers. In the tubular or plate heat exchanger, the heating is passed to
the product through a hot surface, increasing the fouling and reducing the efficiency. With the WAVE
Technology, instead, the product is heated by passing the energy directly to the product.

Regular pasteurization technology WAVE Technology

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LOG REDUCTION AND CAKE YIELD VALUES

The killing rates of bacteria when pasteurizing liquid egg products depend on the nature of the product, its dry matter,
PH, and presence of additives. In general, the higher the temperature, the higher the killing rate (black curve) is, and the
lower the protein efficiency (yellow curve) is. The WAVE Technology is giving the highest killing rate while preserving the
properties of the products.

Salmonella Pseudomonas Bacillus Enterobacteriacea Listeria

Enteritidis spp. Cereus spp. spp. monocytogenes

Killing rate traditional pasteurization

297 log 13 log 325 log 1,034 log 19 log
(66°C - 210 sec.)

Killing rate WAVE pasteurization

1,864 log 60 log 2,566 log 8,708 log 91 log
(66°C - 210 sec. + 73°C - 55 sec.)

Increase WAVE killing rate 6 times 4 times 8 times 8 times 5 times

The above table shows the log reduction for specific bacteria. The use of the WAVE Technology increases the killing
rate in liquid egg products by 1.0 log on average.
6 SANOVO Wave Technology

The Process

Ohmic heating results

in fast, uniform heating
throughout the product

Most foods containing high levels of water and dissolved salts are able to conduct
electricity through electrolytic conduction. With the application of AC current with very
high frequency, the ions are forced to move continuously without deposition effects
on the electrodes, and the collisions with each other and with other molecules in the
solution cause a temperature increase in the product itself due to friction.

The food is heated by passing the electrical current through it, and the heat is applied/
developed in the product itself. Ohmic heating results in fast, even heating throughout
the product and better preservation of functional properties, color, and nutritional values.

The heating is correlated to the electrical conductivity of the product, the voltage applied
between the electrodes, and the distance between the electrodes and the cross-section
of the product. The design of the heating element (diameter and length), the number of
elements, the regulation of the voltage, and the current applied to the product is the real
secret of the development of the correct unit.

Watch
movie
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This method is based on

four key principles: velocity,
precision, uniformity, and
efficiency.

The high temperature applied

requires a short residence time of
the product, so the speed is decisive.
The temperature is close to the
denaturation limit, so we need high
precision.

SPEED AND UNIFORMITY

Heating occurs instantly (ultra rapidly) and uniformly throughout the mass of a homogeneous material.
No temperature differential is required to force heat via conduction from the surface to the center as in
convection or infrared heating processes. There is no mechanical stress on the products.

PRECISE CONTROL
Temperature control is accurately metered and every process parameter is recorded. A high
technological software algorithm has been developed to achieve the desired temperature set point in
a short time and maintain it with high precision.

QUICK RESPONSE
The heating power can be applied from minimum to maximum in fractions of seconds making
adjustments take place immediately. The thermal lag time is zero. Automatic changes in power level
due to physical properties or size of load are instantaneous.

VERY HIGH EFFICIENCY

Due to the fact that the energy is transferred directly to the product without any intermediate stainless
pipe and media, the efficiency of the entire system is close to 95%. The amount of power being applied
to heat the product is continuously monitored. Therefore, WAVE Technology is to be considered a green
technology.
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WAVE Technology
Available in capacities from 1,000 liters/hour and
works with every new or existing pasteurizer.

SANOVO WAVE Flow rate (liters/hour) 1,000 2,000 3,000 4,000 5,000 6,000 8,000

Avg. electric consumption per flow rate* 11.6 kW 23.2 kW 34.7 kW 46.3 kW 57.9 kW 69.5 kW 92.2 kW

Heating time < 0.3 seconds

*considering whole egg T=100 C

 SANOVO WAVE Technology 9

A Green
Technology
The WAVE is the most
4 efficient and the greenest
method to gain additional
killing rate.

i Open layout

5
Play video

6 www Go to website

1 High-pressure pump 4 Holding cells and cooler

To ensure a constant flow in the WAVE To ensure the right holding time for the higher
elements. killing rate.

2 Automatic process valves 5 Power and control

To achieve an automatic and safe production Power control unit to regulate automatically
and cleaning function. the desired temperature.

3 Applicators 6 PLC panel

Set of elements to transfer the energy to the Stand-alone unit suitable for the automatic
flowing product instantly and uniformly. control of the entire process and self-adjusting
for easy integration with any pasteurizer.
10 SANOVO Wave Technology

SANOVO WAVE Technology

Allows you to sell safe and

highly competitive products
of consistent quality
SANOVO WAVE Technology performs with industry-leading electrical efficiency and
allows liquid egg producers to sell safe, highly competitive products of consistent
quality to a larger customer base. Moreover, it allows you to reduce the carbon
footprint of your production.

It is the optimal choice for producers aiming for a longer product shelf life, but
also for all producers who seek to achieve top-quality products or for niche market
solutions (e.g. pastry industry, special salty egg yolk, energetic drinks).

Not sure about the impact on

your product? No problem.
Our test plant is ready for
testing.
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12 SANOVO Wave Technology

Worldwide service & support

anywhere at anytime

Our team of specialists is here to help if you

have any trouble with your equipment, need
technical support, ordering spare parts, training
of your local staff or if you need an upgrade or
maintenance of your machine.

4 Production units
11 Sales & service offices
+50 Distributors

SANOVO CARE
Our contracts make it easier for you to
choose a service that fits your needs
We believe that no matter how similar
two facilities are, their maintenance
needs are never the same.
This is why we specialize in customized
SANOVOCare Agreements, which are
designed specifically to maximize
the return of your investment while
minimizing your risks and breakdowns.
i In Technical Support we have invested
Learn more about
customer care
TRAINING PROGRAMS
It is our experience that a well-trained
staff is more capable of performing
essential and correct daily maintenance
which minimizes downtime and
ensures that the equipment operates
smoothly.
We offer a balance between theory and
practice in our state-of-the-art training
facilities that are fully equipped with
operating machines.
TECHNICAL SUPPORT
in digital technologies to facilitate
more effective communication and
interaction - all to keep our equipment
running and up-to-date every day all
year. With Microsoft Hololense we are
ready to assist you on the spot.
SANOVO WAVE Technology 13
SPARE PARTS
We stock more than 10,000 parts, and
our intelligent, global storage and
logistics system makes it possible to
operate with short delivery times.
Original spare parts from SANOVO have
the advantage of fitting quickly and
easily. They have a long service life and
can be supplied many years after the
machine was first purchased.
AFTERSALES
Keep your existing equipment up-to-
date with our aftersales.
Upgrading, remodeling of your existing
equipment or integration of new
installations - we are here to assist you.
 i
Go to www.sanovoegg.com
to learn more on pasteurization

SANOVO TECHNOLOGY GROUP

Odense - Denmark
TEL +45 66 16 28 32
info@sanovogroup.com

www.sanovogroup.com