PASTEURISING EGGS IN SHELLS Russian patent published in 2009 - IPC A23B5/05 

FIELD: food industry.

SUBSTANCE: invention is related to the method of pasteurising eggs in shells and a device to this effect. The method includes the stage of increasing protein temperature in shells with microwave radiation up to the temperature of 57-60°C. The protein temperature is increased with speed that is being decrease during the operation at least once. Simultaneously during the stage of temperature increase the outside surface temperature is increased with outside radiation and heat transfer to the temperature of 57-70°C. Alternatively or additionally the possibility of egg surface temperature increase to the temperature of 57-70°C is provided. Microwave radiation results in keeping heat loss of the egg. The mentioned temperatures are kept with microwave radiation and outside radiation and heat transfer for at least some time.

EFFECT: invention enables pasteurising eggs packed in standard containers for egg storage with needless usage of liquid medium for heat transfer when processing.

18 cl, 14 dwg, 4 tbl