{"id":4284,"date":"2017-08-27T18:10:08","date_gmt":"2017-08-27T16:10:08","guid":{"rendered":"https:\/\/www.sacome.com\/egg-treatment\/"},"modified":"2018-12-03T16:18:35","modified_gmt":"2018-12-03T15:18:35","slug":"egg-products-heat-treatment","status":"publish","type":"page","link":"https:\/\/www.sacome.com\/en\/egg-products-heat-treatment\/","title":{"rendered":"Egg and Egg by-products Treatment"},"content":{"rendered":"

[et_pb_section bb_built=”1″ admin_label=”section” custom_padding=”40px|0px|0px|0px” _builder_version=”3.0.47″][et_pb_row _builder_version=”3.0.47″ background_size=”initial” background_position=”top_left” background_repeat=”repeat”][et_pb_column type=”4_4″][et_pb_text _builder_version=”3.0.63″ background_size=”initial” background_position=”top_left” background_repeat=”repeat” background_layout=”light” text_orientation=”left” border_style=”solid”]<\/p>\n

Egg and Eggs Products<\/h1>\n

[\/et_pb_text][\/et_pb_column][\/et_pb_row][et_pb_row admin_label=”row” custom_padding=”0px|0px|0px|0px” _builder_version=”3.0.47″ background_size=”initial” background_position=”top_left” background_repeat=”repeat”][et_pb_column type=”2_3″][et_pb_image src=”https:\/\/www.sacome.com\/wp-content\/uploads\/2017\/08\/Intercambiadores-Tubulares-y-Plantas-de-proceso-para-tratmiento-termico-de-huevo.jpg” alt=”Tubular Heat Exchangers and Process Plants for egg processing.” title_text=”Tubular Heat Exchangers and Process Plants for egg processing.” _builder_version=”3.0.63″ \/][\/et_pb_column][et_pb_column type=”1_3″][et_pb_text _builder_version=”3.0.63″ background_size=”initial” background_position=”top_left” background_repeat=”repeat” background_layout=”light” text_orientation=”left” border_style=”solid”]<\/p>\n

The heat treatment<\/strong> techniques for the egg and egg by-products<\/strong> (egg yolk – salted or not – egg white, whole egg) are well known, but this methods must be applied with care.<\/p>\n

With the aim to extend the shelf life of the liquid egg<\/strong> and egg by-products<\/strong>, the pasteurization process<\/strong> is the core step.<\/p>\n

The lower running time achieved by our corrugated tube heat exchangers<\/strong><\/span><\/a> helps to preserve the nutritional and organoleptic properties of the egg (taste, smell, texture and color)\u00a0getting natural egg products in which there has been no degradation.<\/p>\n

[\/et_pb_text][\/et_pb_column][\/et_pb_row][\/et_pb_section][et_pb_section bb_built=”1″ custom_padding=”66px|0px|1px|0px” _builder_version=”3.0.47″][et_pb_row custom_padding=”0px|0px|34px|0px” _builder_version=”3.0.47″ background_size=”initial” background_position=”top_left” background_repeat=”repeat”][et_pb_column type=”4_4″][et_pb_divider color=”#35789b” show_divider=”on” divider_style=”solid” divider_position=”top” divider_weight=”1px” _builder_version=”3.0.63″ hide_on_mobile=”on” \/][\/et_pb_column][\/et_pb_row][\/et_pb_section][et_pb_section bb_built=”1″ admin_label=”section” background_color=”#ffffff” custom_padding=”0px|0px|0px|0px” _builder_version=”3.0.63″][et_pb_row admin_label=”row” custom_padding=”0px|0px|0px|0px” background_color=”#e9e9e9″ parallax_method_1=”off” background_position=”top_left” background_repeat=”repeat” background_size=”initial”][et_pb_column type=”4_4″][et_pb_cta admin_label=”Call To Action” title=”Thermal Process Equipment for Egg and Eggs Products” button_url=”https:\/\/www.sacome.com\/en\/contact\/” button_text=”Contact Us!” background_color=”#ffffff” background_layout=”light” background_position=”top_left” background_repeat=”repeat” background_size=”initial” _builder_version=”3.0.63″ url_new_window=”off” use_background_color=”on” border_style=”solid” custom_button=”off” button_letter_spacing=”0″ button_icon_placement=”right” button_letter_spacing_hover=”0″]<\/p>\n

Can we help you? Our Technical Staff shall be delighted to provide you with detailed information<\/h3>\n

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Pasteurization is the core step to extend the shelf life of the liquid egg and eggs products such as egg yolk or egg white.<\/p>\n","protected":false},"author":2,"featured_media":4273,"parent":0,"menu_order":0,"comment_status":"closed","ping_status":"closed","template":"","meta":{"footnotes":""},"class_list":["post-4284","page","type-page","status-publish","has-post-thumbnail","hentry"],"_links":{"self":[{"href":"https:\/\/www.sacome.com\/en\/wp-json\/wp\/v2\/pages\/4284"}],"collection":[{"href":"https:\/\/www.sacome.com\/en\/wp-json\/wp\/v2\/pages"}],"about":[{"href":"https:\/\/www.sacome.com\/en\/wp-json\/wp\/v2\/types\/page"}],"author":[{"embeddable":true,"href":"https:\/\/www.sacome.com\/en\/wp-json\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/www.sacome.com\/en\/wp-json\/wp\/v2\/comments?post=4284"}],"version-history":[{"count":54,"href":"https:\/\/www.sacome.com\/en\/wp-json\/wp\/v2\/pages\/4284\/revisions"}],"predecessor-version":[{"id":27645,"href":"https:\/\/www.sacome.com\/en\/wp-json\/wp\/v2\/pages\/4284\/revisions\/27645"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.sacome.com\/en\/wp-json\/wp\/v2\/media\/4273"}],"wp:attachment":[{"href":"https:\/\/www.sacome.com\/en\/wp-json\/wp\/v2\/media?parent=4284"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}