Concentration of egg white by UF – the ideal choice for an egg processor

Concentration of egg white by UF – the ideal choice for an egg processor

Concentration of egg white before drying means considerable energy savings. An upconcentration is typically from 10-12% to 20-24% depending the technology applied. Energy savings of 50% compared to drying without upconcentration will be a reality. These savings alone justify an investment in a UF/RO plant where the payback time is within 1-2 years.  

The next step to consider is the choice between UF or RO. Which technology is most appropriate for the concentration of egg white? From an overall perspective they both have the capacity to concentrate, but according to different principles which makes UF more suitable.

With the known RO technology it is possible to concentrate up to 22% whereas UF technology allows concentration to 24% and more, if needed. The 2% difference in TS gives a 11 % reduction in the number of operational hours in the dryer which corresponds to 11 % less energy consumption.  

The UF technology also has another advantage, namely a reduction of the sugar content in the upconcentrated egg white. The UF will typically filtrate 50% of the sugar content and thus reduce the subsequent fermentation process by approx. 50%. This corresponds to 50% less fermentation time and thereby a reduced need for manning. In the fermentation process, the sugar is removed to prevent the egg white powder from caramelizing.

These two features are the most important key arguments for choosing a UF plant. Another significant factor is the improved working environment for the operator as the noise level is considerably lower. The reason for this is in the design   where RO is a high-pressure concentration method compared to UF which is a low-pressure concentration method.

All these advantages which make the UF technology the most suitable for egg processing.

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