Patent ID: 6090425
Filing Date: 2000-07-18
Classification: A23B,A23L

Abstract:
A hot fill process to increase production throughput in processing raw liquid egg products to increase their refrigerated shelf life to at least 36 weeks, comprising:preheating the liquid egg product to a sufficient preheated temperature to facilitate product pasteurization, said sufficient preheated temperature being within a range of between about 71.1.degree. C. and about 55.degree. C.;preheating a product container to a sufficient heat transfer temperature to significantly reduce holding temperature periods in a pasteurization process, said sufficient heat transfer temperature being within a range of between about 71.1.degree. C. and about 55.degree. C.;packaging the preheated liquid egg product in the preheated product container while preventing the preheated liquid egg product from cooling to a temperature below the range of said sufficient preheated temperature;holding the packaged liquid egg product at a constant pasteurization temperature of between about 71.1.degree. C. and about 55.degree. C. for a holding time period between about 30 seconds and about 2071 seconds; andremoving rapidly a sufficient amount of thermal energy from the container and the liquid egg product in a cooling time period of between about 5 minutes and about 120 minutes to stabilize the package liquid egg product at a refrigeration temperature of between about 5.degree. C. and -1.degree. C. without freezing the liquid egg product.