EGG PROCESSING INNOVATION- MODEL FOR POST-HARVEST EFFICIENCY

Abstract

ABSTRACT “Egg processing innovation- model for post-harvest efficiency” The present invention provides Egg processing innovation- model for post-harvest efficiency. The present invention relates to a post-harvest egg processing method designed to extend the shelf life of liquid egg content to 45 days. The process involves separating the egg shells from the yolk and white, followed by transferring the liquid egg content to thermally protected, pre-cooled containers. The contents are rapidly cooled to 2-4°C in an air handling unit (AHU), which ensures an aseptic environment to prevent contamination. The cooled egg content is then packaged in tetra packs, allowing it to be stored at 12-15°C for up to 45 days. This innovation reduces logistic costs, enhances storage efficiency, and meets the food sector's demands for longer-lasting egg products. The method also offers convenience to consumers by providing easy access to pre-processed egg products that can be stored for extended periods under cooling conditions. Figure 1

Specification

Description:TECHNICAL FIELD
[0001] The present invention relates to the field of animal husbandry particularly poultry farming and more particularly, the present invention relates to the Egg processing innovation- model for post-harvest efficiency.
BACKGROUND ART
[0002] The following discussion of the background of the invention is intended to facilitate an understanding of the present invention. However, it should be appreciated that the discussion is not an acknowledgment or admission that any of the material referred to was published, known, or part of the common general knowledge in any jurisdiction as of the application's priority date. The details provided herein the background if belongs to any publication is taken only as a reference for describing the problems, in general terminologies or principles or both of science and technology in the associated prior art.
[0003] India is one of major Egg producing country of the world .It has shown remarkable resilience in production and its heightened growth is closely related to the lives of small farmers and has contributed to the their growth of income. But in the tropics eggs can deteriorate very quickly leading to its spoilage. Conventionally the Eggs are packed in the trays and consequently in cartons and goes to retail with or without refrigeration. The breakage during the whole process is significant.
[0004] The basic edible portion of the Egg is Egg white and Yolk and the egg shell is dead weight and volume consuming. The weight of an Egg varies between 50=70 grams. Assuming a Egg weighs 50 grams approximately 20 grams would be Albumen 3 grams will be Egg shell and 27 grams will be yolk. As a result the edible content would be 45 grams. This edible component can be utilized for a viable business opportunity. This specific model involves Egg breaking through mechanical machines which will crack the Eggs open and separate the shells from the liquid contents using mechanical arms or roller. The contents would be then transferred to thermal protected pre cooled cans of 20ltr/40 ltr capacity in an aseptic environment. The filled cans would be cooled down immediately to 2-4 degree centigrade in the concerned AHU ( Air handling unit).The contents can be packaged in Tetra Packs of retail and commercial sizes depending on the requirements and can be stored in temperature ranging between 12-15 degree centigrade. This way the quality can be ensured for at least 45 days.
[0005] In light of the foregoing, there is a need for Egg processing innovation- model for post-harvest efficiency that overcomes problems prevalent in the prior art associated with the traditionally available method or system, of the above-mentioned inventions that can be used with the presented disclosed technique with or without modification.
[0006] All publications herein are incorporated by reference to the same extent as if each individual publication or patent application were specifically and individually indicated to be incorporated by reference. Where a definition or use of a term in an incorporated reference is inconsistent or contrary to the definition of that term provided herein, the definition of that term provided herein applies, and the definition of that term in the reference does not apply.
OBJECTS OF THE INVENTION
[0007] The principal object of the present invention is to overcome the disadvantages of the prior art by providing Egg processing innovation- model for post-harvest efficiency.
[0008] Another object of the present invention is to provide Egg processing innovation- model for post-harvest efficiency that helps in reducing logistics costs by reducing breakage costs during transportation as well as delaying the shelf life of the product.
[0009] Another object of the present invention is to provide Egg processing innovation- model for post-harvest efficiency that helps the commercial segments like HORCEA as well as domestic consumers who are in continuous search for good quality packaged product.
[0010] Another object of the present invention is to provide Egg processing innovation- model for post-harvest efficiency that helps the food processing and Hotel industry where Egg is the primary ingredient.
[0011] Another object of the present invention is to provide Egg processing innovation- model for post-harvest efficiency that helps prevent deterioration of the Eggs due to heat spoilage and damage.
[0012] The foregoing and other objects of the present invention will become readily apparent upon further review of the following detailed description of the embodiments as illustrated in the accompanying drawings.
SUMMARY OF THE INVENTION
[0013] The present invention relates to Egg processing innovation- model for post-harvest efficiency. This model is based on information from secondary sources. Data collection methods included interviews with key personnel in the poultry industry as well as various experts in the processing and packaging industry regarding its applicability.
[0014] The present invention provides the model depicting the process of developing egg content with a self-life of 45 days. This model can help the various Egg producing units to increase their profitability by reducing the logistic costs as well as extending the shelf life of eggs. This model can supplement the food sector requirements by making it available easily where they can store the same under cooling conditions for extended period of time. This model also can help the consumers for their immediate requirements instead of accessing the market and saving their precious time.
[0015] It includes following steps:
- Separation of Egg Shells from Egg yolk and white;
- Transferred to Thermal Protected pre-cooled cans of 20 / 40 Liters/ cutomised cans;
- Cooling down immediately to 2-4 degree centigrade in Airhandling unit;
- AHU and aspectic environment protects the liquid;
- Can be packaged in tetra packs and marketed in stores; where it can be stored at 12-15 degree centigrade with a self-life of 45 days.
[0016] While the invention has been described and shown with reference to the preferred embodiment, it will be apparent that variations might be possible that would fall within the scope of the present invention.
BRIEF DESCRIPTION OF DRAWINGS
[0017] So that the manner in which the above-recited features of the present invention can be understood in detail, a more particular description of the invention, briefly summarized above, may have been referred by embodiments, some of which are illustrated in the appended drawings. It is to be noted, however, that the appended drawings illustrate only typical embodiments of this invention and are therefore not to be considered limiting of its scope, for the invention may admit to other equally effective embodiments.
[0018] These and other features, benefits, and advantages of the present invention will become apparent by reference to the following text figure, with like reference numbers referring to like structures across the views, wherein:
[0019] Figure 1 shows a block diagram for egg processing innovation- model for post-harvest efficiency, in accordance with an exemplary embodiment of the present invention.
DETAILED DESCRIPTION OF THE INVENTION
[0020] While the present invention is described herein by way of example using embodiments and illustrative drawings, those skilled in the art will recognize that the invention is not limited to the embodiments of drawing or drawings described and are not intended to represent the scale of the various components. Further, some components that may form a part of the invention may not be illustrated in certain figures, for ease of illustration, and such omissions do not limit the embodiments outlined in any way. It should be understood that the drawings and the detailed description thereto are not intended to limit the invention to the particular form disclosed, but on the contrary, the invention is to cover all modifications, equivalents, and alternatives falling within the scope of the present invention as defined by the appended claim.
[0021] As used throughout this description, the word "may" is used in a permissive sense (i.e. meaning having the potential to), rather than the mandatory sense, (i.e. meaning must). Further, the words "a" or "an" mean "at least one" and the word "plurality" means "one or more" unless otherwise mentioned. Furthermore, the terminology and phraseology used herein are solely used for descriptive purposes and should not be construed as limiting in scope. Language such as "including," "comprising," "having," "containing," or "involving," and variations thereof, is intended to be broad and encompass the subject matter listed thereafter, equivalents, and additional subject matter not recited, and is not intended to exclude other additives, components, integers, or steps. Likewise, the term "comprising" is considered synonymous with the terms "including" or "containing" for applicable legal purposes. Any discussion of documents, acts, materials, devices, articles, and the like are included in the specification solely for the purpose of providing a context for the present invention. It is not suggested or represented that any or all these matters form part of the prior art base or were common general knowledge in the field relevant to the present invention.
[0022] In this disclosure, whenever a composition or an element or a group of elements is preceded with the transitional phrase "comprising", it is understood that we also contemplate the same composition, element, or group of elements with transitional phrases "consisting of", "consisting", "selected from the group of consisting of, "including", or "is" preceding the recitation of the composition, element or group of elements and vice versa.
[0023] The present invention is described hereinafter by various embodiments with reference to the accompanying drawing, wherein reference numerals used in the accompanying drawing correspond to the like elements throughout the description. This invention may, however, be embodied in many different forms and should not be construed as limited to the embodiment set forth herein. Rather, the embodiment is provided so that this disclosure will be thorough and complete and will fully convey the scope of the invention to those skilled in the art. In the following detailed description, numeric values and ranges are provided for various aspects of the implementations described. These values and ranges are to be treated as examples only and are not intended to limit the scope of the claims. In addition, several materials are identified as suitable for various facets of the implementations. These materials are to be treated as exemplary and are not intended to limit the scope of the invention.
[0024] The present invention addresses the inefficiencies in egg post-harvest processing and the limitations associated with egg storage and distribution, particularly regarding the short shelf life of liquid egg products. The method disclosed herein extends the shelf life of liquid eggs to 45 days, improves logistical efficiency, and minimizes spoilage during storage and transport. This is accomplished by implementing a controlled process of egg separation, rapid cooling, and packaging under aseptic conditions.
[0025] Separation of Egg Shells from Egg Yolk and Egg White: The first step of the process involves separating the egg shells from the liquid components, i.e., egg yolk and egg white. This is achieved using an industrial egg separator that efficiently and hygienically divides the shell, yolk, and white. The separator ensures minimal contamination and exposure of the egg contents to the external environment.
[0026] Transfer to Pre-cooled, Thermally Protected Containers: After the eggs are separated, the yolk and white are immediately transferred into pre-cooled, thermally insulated containers, typically with a capacity of 20 or 40 liters. These containers are designed to maintain a low internal temperature and protect the egg content from thermal fluctuations during handling. Custom-sized containers can also be used depending on the processing facility's requirements. By pre-cooling the containers, the invention ensures that the egg contents begin cooling immediately after separation, which is critical to preserving freshness and extending shelf life.
[0027] Cooling to 2-4°C Using an Air Handling Unit (AHU): Once the egg content is transferred, the containers are placed in an air handling unit (AHU) equipped to rapidly cool the liquid eggs to a target temperature of 2-4°C. The AHU is specifically designed to maintain a stable, cool temperature, ensuring that the egg content reaches the desired temperature in the shortest possible time. This rapid cooling process prevents bacterial growth, preserves the quality of the egg product, and extends its shelf life. Additionally, the AHU maintains an aseptic environment, reducing the risk of contamination from airborne particles or microorganisms during the cooling process.
[0028] Maintaining an Aseptic Environment: During the cooling process, the AHU ensures an aseptic (sterile) environment is maintained around the egg content. The sterilization is achieved using air filtration and UV sterilization methods within the cooling unit, which prevents contamination from external air, dust, or bacteria. This aseptic protection is critical to maintaining the quality and safety of the egg product during processing.
[0029] Packaging in Tetra Packs: After the cooling process is complete, the liquid egg content is transferred to sterile tetra packs for packaging. Tetra packs are used due to their high barrier properties, which prevent air and moisture penetration, thus protecting the egg content from spoilage. The packaging process is conducted in a controlled environment to ensure aseptic conditions are maintained. The use of tetra packs also makes the liquid eggs easy to handle, transport, and store, further reducing logistical costs and extending the product's availability in the market.
[0030] Storage Conditions: The packaged liquid egg product is designed to be stored at a temperature of 12-15°C, which is higher than typical refrigeration temperatures but sufficient to maintain product integrity for an extended period. Under these conditions, the shelf life of the liquid egg content is extended to 45 days. This extended shelf life benefits both producers and retailers by reducing waste and minimizing the need for frequent transportation. It also provides a practical solution for consumers, enabling them to store egg products for longer periods without frequent market trips.
[0031] Advantages:
[0032] Extended Shelf Life: The primary advantage of this invention is the ability to extend the shelf life of liquid eggs to 45 days. This is achieved by combining a rapid cooling process, aseptic handling, and the use of protective packaging materials like tetra packs. The extended shelf life reduces the frequency of egg processing, storage, and transportation, thereby lowering costs for producers and distributors.
[0033] Logistical Efficiency: By reducing the need for frequent deliveries due to spoilage, this method significantly reduces logistic costs. Egg producers and suppliers can store larger quantities of processed eggs for longer periods, enabling more efficient supply chain management. This also allows eggs to be available in regions that typically experience shortages due to logistical constraints.
[0034] Food Safety and Quality: The process described ensures that the egg content is handled in a sterile, aseptic environment, thus reducing the risk of contamination and enhancing food safety. The use of rapid cooling and sterile packaging also helps maintain the nutritional integrity of the egg product.
[0035] Consumer Convenience: This model provides convenience to consumers by making egg products readily available in a more durable, easy-to-store form. Consumers can store the product at 12-15°C for 45 days without worrying about spoilage, thus reducing the need for frequent trips to the market.
[0036] Environmental Benefits: By reducing waste and spoilage through extended shelf life, this method helps decrease the environmental impact associated with egg production. Fewer deliveries and longer-lasting products mean reduced fuel consumption and lower emissions from transportation, contributing to sustainability efforts in the food industry.
[0037] This invention provides an innovative solution for the egg processing industry by offering a method that extends the shelf life of liquid eggs to 45 days. By employing separation, rapid cooling, aseptic handling, and specialized packaging techniques, this model improves profitability for egg producers, reduces logistical costs, and enhances product availability. The invention also aligns with modern food safety standards and sustainability goals, making it a valuable contribution to the poultry and food processing industries.
[0038] Various modifications to these embodiments are apparent to those skilled in the art from the description and the accompanying drawings. The principles associated with the various embodiments described herein may be applied to other embodiments. Therefore, the description is not intended to be limited to the 5 embodiments shown along with the accompanying drawings but is to be providing the broadest scope consistent with the principles and the novel and inventive features disclosed or suggested herein. Accordingly, the invention is anticipated to hold on to all other such alternatives, modifications, and variations that fall within the scope of the present invention and appended claims.
, Claims:CLAIMS
We Claim:
1) A method for post-harvest egg processing to extend shelf life, the method comprising the steps of:
- separating egg shells from the egg yolk and egg white,
- transferring the egg yolk and egg white to pre-cooled, thermally protected containers of 20 or 40 liters or customized sizes,
- cooling the egg contents immediately to a temperature of 2-4°C using an air handling unit (AHU),
- maintaining an aseptic environment around the liquid egg content during the cooling process,
- packaging the cooled egg content in tetra packs, which are capable of being stored at temperatures of 12-15°C, wherein the shelf life of the packaged egg content is extended to 45 days.
2) The method as claimed in claim 1, wherein the containers used for transferring the egg contents are thermally protected pre-cooled cans, preventing temperature fluctuations and ensuring rapid cooling to preserve freshness.
3) The method as claimed in claim 1, wherein the air handling unit (AHU) ensures that the cooling environment is consistently maintained at 2-4°C and provides a sterile, aseptic environment, protecting the liquid egg content from contamination.
4) The method as claimed in claim 1, wherein the method comprising the step of storing the packaged egg content in tetra packs at a temperature of 12-15°C, wherein the packaging is designed to maintain the integrity and freshness of the egg content for a shelf life of 45 days.
5) A system for processing and packaging egg content, the system comprising:
- a separator for removing egg shells from egg yolk and white,
- thermally protected pre-cooled cans for containing the egg content,
- an air handling unit (AHU) configured to cool the egg content to 2-4°C and maintain an aseptic environment during cooling,
- tetra pack packaging for the egg content, enabling storage at 12-15°C for a shelf life of up to 45 days.

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