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PRESSURE RELATIONSHIPS IN THE REGENERATOR OF AN EGG PASTEURIZER
Author(s) -
SCALZO A. M.,
DICKERSON R. W.,
READ R. B.
Publication year - 1970
Publication title -
journal of food science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.772
H-Index - 150
eISSN - 1750-3841
pISSN - 0022-1147
DOI - 10.1111/j.1365-2621.1970.tb00945.x
Subject(s) - pasteurization , regenerative heat exchanger , raw material , environmental science , chemistry , waste management , materials science , food science , engineering , mechanical engineering , heat exchanger , organic chemistry
SUMMARY –In current egg pasteurization practice, the pressure of raw egg is greater than that of pasteurized egg in the regenerator. Any leakage could contaminate the processed egg. To solve this problem, a commercial pasteurizer was operated with the metering pump located between the regenerator and heater sections and a centrifugal booster pomp employed to prevent cavitation in the regenerator. The method was successful. The pasteurized egg was under a greater pressure than the raw egg in the regenerator for the 4 products studied.