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Food & Beverage
Incorrectly pasteurising liquid eggs can have a number of unwanted effects .
Many sauces and some dairy products need to be handled delicately .
Thermally challenging products Some ingredients , such as eggs or chocolate , are very sensitive to temperature and must be processed at precise temperatures to avoid damaging the product . Liquid egg , for example , is extremely delicate as the proteins in egg are more sensitive to heat than other products , such as milk or juices . This is due to the fact that the white and yolk are distinct components with different compositions and behaviours . When mixed , they interact mutually : egg white is denatured at 58 ° C while yolk is denatured at 65 ° C . Because of this , pasteurising liquid egg can have a number of unwanted effects , including gel formation and softening of the yolk , irreversible denaturation of the proteins , or changes to the appearance . If not handled correctly , thermal pasteurisation can decrease protein content , change physical characteristics such as texture and colour , and increase product viscosity . Choosing the right pasteurisation regime and
equipment is therefore vital to minimise and prevent such unwanted effects . Depending on the required handling , corrugated tube heat exchangers or SSHEs ( like the HRS Unicus Series ) are ideal for processing liquid eggs and other egg-based products . Likewise , tempering chocolate is extremely difficult . Without strict temperature control , the crystals formed are of different sizes and the resulting chocolate will ‘ bloom ,’ having a matt appearance and waxy texture . Without tempering , it is impossible to achieve chocolate ’ s characteristic ‘ snap ’ and glossy finish . Another issue is that tempered chocolate solidifies quickly as it cools , so it is important to maintain a working temperature until it has been moulded or poured into the final shape . The HRS R Series has been successfully used to commercially temper chocolate . The system uses three R Series rotary scraped surface heat exchangers in series : the first raises the temperature by 19 ° C ; the second
Nut butter can be one of the most difficult products to heat , cool or pump .
The challenge when dealing with vegetable pieces is to ensure correct temperatures are maintained without damaging the physical integrity of the product . www . heat-exchanger-world . com Heat Exchanger World February 2025
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