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PRESSURE RELATIONSHIPS IN THE REGENERATOR OF AN EGG PASTEURIZER (1970)

SCALZO, A. M. ; DICKERSON, R. W. ; READ, R. B.

Oxford, UK : Blackwell Publishing Ltd

Journal of food science 35 (1970), S. 0

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ISSN: 1750-3841

Source: Blackwell Publishing Journal Backfiles 1879-2005

Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology

Notes: –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.

Type of Medium: Electronic Resource

URL: http://dx.doi.org/10.1111/j.1365-2621.1970.tb00945.x

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