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Animal Health
 
September 9, 2014 
 
Sanovo's pasteurisers safely remove Salmonella serotypes

 

 
 

 

Sanovo's patented WAVE pasteurisers have proven to be capable of producing safe egg products from raw products containing highly heat-resistant Salmonella serotypes.

 

Excessive heat causes eggs to coagulate and their functional properties to deteriorate rapidly, so there is a limit to the temperatures which can be used when processing liquid egg products.

 

To address this situation, the company has developed WAVE technology, a patented system which pasteurises the egg product very close to the coagulation point without affecting its functional properties such as foam value. Through the use of kinetic energy, the product is heated to a uniform temperature in a fraction of a second. The technique has proven to be extremely effective at eliminating highly heat-resistant Salmonella serotypes.

 

Due to its low coagulation point, egg white a challenging product to pasteurise safely without destroying its functional properties. Specific studies have demonstrated that WAVE pasteurization reduces the presence of the highly heat-resistant Salmonella type S. Cerro by a factor of 6.

 

Sanovo's WAVE is a patented technology which exposes the liquid egg to electromagnetic waves. Heating occurs instantly and uniformly throughout the mass of homogeneous material. Unlike in convection or infrared heating processes, no temperature differential is required to force heat via conduction from the surface to the centre and the products are not subjected to mechanical stress. The pasteuriser is a stand-alone unit that can be connected to any configuration of pasteurising equipment without altering the pre-existing process.
 
Details on the WAVE technology can be found at http://www.sanovogroup.com/Egg-pasteurisation.2126.aspx?recordid2126=14
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