Naytrix Foodtek Pvt. Ltd.

 

🥚 Egg Powder Processing Line - Description

The Egg Powder Processing Line is a fully automated system designed to convert fresh eggs into high-quality powdered form while preserving nutrition, flavor, and shelf life. It involves multiple critical stages, from egg breaking to spray drying, to produce various types of egg powders such as whole egg powder, egg yolk powder, and egg white (albumen) powder. This system is ideal for bakeries, confectionery, instant food production, and industrial food applications.

🔧 Steps in Egg Powder Production 1. Egg Receiving and Inspection

• Purpose: Collect fresh, clean, and crack-free eggs.

• Steps:

  • Eggs are loaded onto a conveyor.

  • Visual/manual inspection to remove dirty or cracked eggs.

  • Weight/grading can be optional.

2. Egg Washing and Sanitizing

• Purpose: Clean outer shell to remove dirt and pathogens.

• Steps:

  • Eggs pass through a washer with rotating nylon brushes and hot water spray.

  • Sanitizer or ozone treatment can be used.

3. Egg Breaking and Separation

• Purpose: Separate shell, yolk, and white.

• Steps:

  • Eggs are automatically broken.

  • Optional separation system divides yolk and white.

  • Different outputs: Whole egg liquid / Yolks / Whites.

4. Filtration

• Purpose: Remove shell particles and membranes.

• Steps:

  • Liquid egg is passed through fine mesh filters.

5. Homogenization

• Purpose: Ensure uniform consistency and prevent separation.

• Steps:

  • High-pressure homogenizer mixes yolk and white (if whole egg powder is desired).

6. Pasteurization

• Purpose: Kill harmful bacteria (like Salmonella).

• Steps:

  • Heat the liquid egg to 60–65°C for 3–5 minutes.

  • Plate or tubular heat exchanger used.

7. Cooling

• Purpose: Bring temperature down post-pasteurization.

• Steps:

  • Plate heat exchanger cools product to 4–5°C.

8. Storage Tank

• Purpose: Temporary storage before drying.

• Steps:

  • Stainless steel tanks with temperature control and gentle agitation.

9. Spray Drying

• Purpose: Convert liquid egg into powder.

• Steps:

  • Liquid is atomized into hot air chamber (160–180°C inlet, 70–80°C outlet).

  • Moisture evaporates instantly, and powder settles.

10. Powder Cooling & Sieving

• Purpose: Cool powder and remove lumps.

• Steps:

  • Cooling using ambient/cold air.

  • Vibratory sieving to ensure uniform particle size.

11. Powder Collection & Packing

• Purpose: Hygienic packaging to prevent contamination.

• Steps:

  • Powder is collected in bags or bulk containers.

  • Vacuum sealing or nitrogen flushing can be used.

  • Packed in food-grade pouches, drums, or sacks.