Theory
Eggs are
rich in protein, vitamins and minerals. Whole egg powder is consumed in hotels,
hospitals, restaurants, and military establishment etc. It is also used in
bakeries and cake mix manufacture. Dried albumen is used in cake mix
manufacture and in candy making.
Requirement
Egg, Egg breaker, Candler, Drier,
Centrifuge etc.
Procedure
- Breaking of eggs and removing egg-shells. Before breaking of
egg the inspection on egg is required like candling.
- After breaking and separation of the eggshell left whole egg
is discharged into the filtration system of the process.
- The shells are deposited into a centrifuge where the residual
liquid egg and shell are separated.
- After removal of shells, the mixture is filtered and stored
in storage tanks at about 4º C and then it is taken to tubular heater
wherein it is dried at about 65º C for 8 to 10 minutes and it is filtered
and passed to high pressure spray drier with the help of high pressure
pump.
- From the storage tanks the egg is fed to tubular heater for
pasteurization at 65O C for 6 minutes to destroy salmonella
& other microorganisms.
- The warm egg now de-sugared by adding 0.5% yeast to prevent
Maillard reaction. This fermented egg slurry is now re-pasteurized at 62.5O
C for 3-5 minutes.
- Now egg feed from high pressure pump to spray dryer. The
powder is then cooled and filled into a container.
Flow Diagram for EGG POWDERS
Breaking & collection
Homogenization for 5 min
Pasteurization (62.5 for 6 min) (To destroy salmonella & other M.o)
De-sugaring is done by adding 0.5% yeast to prevent Maillard reaction.
Fermenting at 300C
Re-pasteurization (62.5 for 3-5 min)
Cooling &churning
Drying (3
ways) (freezing, spray drying, foam spreading)
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