Page 9 - VOL.38-NO.5

POULTRY

EVERYTHING YOU NEED TO KNOW ABOUT

MOBA’S PASTEURIZATION TECHNOLOGY

Eliminating bacteria while preserving pasteurization. Ideally, the pasteurization hot water flow in the opposite direction of
the functional properties of the egg process is done in combination with the the product at a certain speed, the product
Moba egg grading, packaging, and pro- lowest possible time-temperature ratio. is heated evenly to the right temperature.
cessing equipment are packed with tech- This guarantees a salmonella-free product
nology. Some designs are worth further and the highest quality end product.
investigation as they represent crucial
customer value. In this series of articles, For egg processing, normally plate heat
we will be zooming in on these “hidden exchangers are used in projects as in most
gems”. In this edition of Moba News, we situations they are the most efficient and
share the many ways that Moba’s pasteur- Heat exchange economical solution. Also they allow effi-
ization technology benefits the functional For pasteurizing, heat exchange plays a cient designs where the system can easily
properties of the egg. key role. First, the raw product is cooled as be switched between yolk products, whole
Preface quickly as possible after breaking, and must egg products and whites products. In case
of special customer requirements, Moba
To preserve egg products for as long then be properly heated during pasteuri- does implement tubular heat exchangers
as possible it is important to eliminate zation. Whether you are cooling the eggs as well.
microorganisms. The method to obtain or heating them, it is all about transferring
heat from one medium to another. With Cavitation
a certain shelf life for a food product is
called pasteurization. Unlike, fruit juice or eggs, the medium that is used is water by When heating egg product for pasteuriz-
milk, for example, egg products cannot be use of heat exchangers. You can use tubular ing, there is always a moment the product
sterilized. Instead of heating the product heat exchangers or plate heat exchangers. starts to coagulate inside the pasteurizer. If
to a high end temperature, the product is Tubular heat exchangers consist of two this happens too much, you have to clean
heated to a significantly lower tempera- or more tubes that are mounted inside the installation to be able to continue pas-
ture, but the product is then held at that each other. The raw product is transferred teurization, which is costly. This cleaning
specific level for a certain amount of time. through the inner tube, while the heated period can be postponed considerably by
The lower the pasteurization temperature, water is in the tube surrounding it. By mak- homogenizing the product at a molecular
the longer the holding time will have to be. ing the hot water flow at a certain speed level. Homogenizing is required, also to
Then, the pasteurized product is cooled in the opposite direction, the product is make sure the pasteurized product does
down quickly. Depending on the level of heated evenly to the right temperature. not segregate and remains homogenous
bacterial reduction, this will lead to a certain This method of heat transfer is known as during its shelf life. Homogenizing is typi-
shelf life of the end product. ‘counter-current flow’. cally performed using high pressure piston
pumps, but the same result can also be
obtained by controlled cavitation.
The Moba cavitator creates vacuum
bubbles, which implode immediately, re-
leasing energy, which is transferred into
the liquid. This causes the liquid to ho-
mogenize in the best possible way. Also,
this energy causes the liquid to heat up in
Plate heat exchanger a gentle and controlled way. The beauty
Product properties of the system is that there is no direct
In the last few years, Moba has upgraded contact from a heat transfer surface. This
makes cavitation the ideal way to use for
its pasteurization method to preserve the final heating of the liquid to the required
functional properties of the egg product pasteurizing temperature, reducing the risk
as much as possible. This is very impor- of coagulation considerably and therefore
tant since the functional properties of the allowing for longer production runs, up to
products are specifically used to create all 8 hours or more!
kinds of food products. To achieve this, the Dual tubular heat exchanger
parameters that affect shelf life need to A plate heat exchanger consists of sev-
be optimally coordinated. eral corrugated plates but uses the same
It is important to realize that the qual- method. By placing different shaped gas-
ity of the incoming eggs relates directly kets between the plates, two different
to the quality of the final product — the channels are created in the heat exchanger;
lower the bacterial load of the input prod- one channel for the product and the other
uct, the lower the impact required from channel for hot water. Again, by making the
Circle 11 on enquiry card
Vol. 38 No. 5 7