Features

Storage tank

The raw egg white is stored at 4.0° C with a pH of 8.5-9.0. The tank is equipped with a cooler, ensuring efficient and high thermal cooling of the product. The internal surface finishing ensures excellent CIP cleaning.

Fermentation tank

The pH will be adjusted to 7.5 by adding citric acid (optimal for cultivation of the beneficial bacteria used). Enzymes, (MAXAPAL® GO4), yeast or lactic acid bacteria are then added to the fermentation tank. The capacity ranges from 1,200 to 40,000 litres, making it possible to meet any conceivable demands from egg processing plants.

Plate heat exchanger / separator

The egg white is heated up to 37° C, which is the optimal temperature for the fermentation process. To ensure a high quality, heating is carried out gently by the SANOVO Plate Heat Exchangers. Filtering is then carried out in a specially designed separator, to remove egg shells and other impurities (only by concentration).

Plate heat exchanger

As soon as the egg white is de-sugared, the fermentation process is stopped by pumping the egg white through a plate heat exchanger and into the spray dryer feed tank.

Spray dryer feed tank

The fermented egg white is stored at 4.0° C prior to drying. The tank is equipped with a cooler, ensuring efficient and high thermal cooling of the product. The internal surface finishing ensures excellent CIP cleaning.