Processing

The processing of egg products is conveniently divided into five sections.


 
 

Egg Receiveing
The process starts with the receipt of fresh eggs from nearby contracted farms. Daily eggs reaching the processing factory are of high quality. Only brown eggs are used. Upon arrival, eggs are checked randomly at the receiving area using a Grading Specification sheet. The maximum shelf life of fresh eggs is 3 days upon receiving. The eggs are then kept in an air-conditioned room. Shell eggs for processing are delivered to the factory in trays. Each tray holds 30 eggs.

Egg Washing
Each egg is checked before entering the processing line. The first step is washing. Broken and dirty eggs are being manually removed and rejected when the trays are placed onto a loader. Then the eggs are automatically transferred on to the washer conveyor. During the washing stage, the eggs are revolved on the conveyor whilst stiff brushes scrub away adhering dirt. Sanitizer is sprayed under pressure over the brushes and eggs. To prevent the egg contents from contracting and sucking in wash-water through the porous shell, it is important that the wash-water temperature is maintained at minimum 10°C above the temperature of the incoming eggs. Temperatures of incoming eggs range between 43°C - 45°C.

Egg Breaking
Egg breaking removes the edible and liquid portion of the egg from the shell. The liquid contents may be collected as whole egg (a mixture of yolk and white in their natural proportions), or may be separated into yolk and white. During breaking, each egg is visually checked to ensure no rotten egg is being processed.

Egg Pasteurizing
The products are then pumped to the pasteurizer. The general principle of egg pasteurization is the same as for milk, but the temperature / time relationships are different. The liquid egg product is subject to temperatures in order to destroy disease-producing microorganisms that cause food spoilage and sickness. This helps to ensure that the final product is safe for consumption.

Packing
After pasteurization, the product is directed into a storage tank, which is jacketed and chilled to maintain a temperature of not more than 8°C.

For chilled products, the shelf life is 7 days at 0 to 4°C.
For frozen products, it is up to 1 year at -18°C and below.
There are no preservatives added and the final product is 100% pure egg.

In supplying pasteurized egg products to commercial users, the egg industry once again must satisfy consumer needs but, in this instance, they are of a different nature.