Some of these projects included the Diamond Shock, a revolutionary technology that harnesses the destructive powers of cavitation and turns them into homogenization and heating energy. By inducing microscopic cavitation in a rotor with special cavities, the intense shockwaves generated are re-directed towards the liquid, away from metal surfaces. This produces an effect within the liquid egg product known as mano thermo-sonification, which breaks the product molecules into small particles for perfect homogenization. Also, as a result of the intense shockwaves, the liquid egg products are heated up to 10ºC (18ºF) and it is accomplished without affecting the carbon bonds of the proteins that give the egg products their functional properties.
Products pasteurized and homogenized using a Diamond Shock performed better on foaming and baking tests. Preliminary results have also shown that the mano thermo-sonification has an effect at the bacteriological level. It is still under evaluation, but it is capable of producing at least a 3-Log reduction independent of the heat treatment.
With units now operating in the USA and Europe, our customers are discovering the multiple benefits of this technology by being able to pasteurize egg products at high temperatures for extended periods of time without the need for CIP cleaning, additional shelf life and exceptional functional properties, producing products of incomparable quality.
Better Egg Whites: Diamond now provides more tools for processors to produce high quality egg products with three new products:
High purity egg whites system
New yolk scanner, and
Albumen cleaning system.
The new high purity system and the new yolk scanner are available on our 180S, 200S and 400S breakers and are capable of producing egg whites with fat levels of 0.01% or less with reduced whole egg production and low water usage.
The new Albumen cleaning system removes yolk spots from the egg whites stream at the outlet of the egg breaking system. The system can handle the egg white production of up to 500 cases per hours from any type of egg breaker, eliminating the need for what we know today as the “Pot Sitter”.
