Full Description

About 69% of the table eggs produced in the United States are sold as shell eggs. The remainder are further processed into liquid, frozen, or dehydrated egg products that are used in food service or as an ingredient in food products. Small amounts of further processed eggs are converted to retail egg products, mainly mayonnaise, salad dressings, and egg substitutes. Shell egg processing includes cleaning, washing, drying, candling for interior and exterior defects, sizing, and packaging. Further processed eggs require shell removal, filtering, blending, pasteurization, and possibly freezing or dehydration.

Chapter Table of Contents

SHELL EGGS
Egg Structure and Composition
Egg Quality and Safety
Shell Egg Processing
Effect of Refrigeration on Egg Quality and Safety
Packaging
Transportation
EGG PRODUCTS
Egg Breaking
Refrigerated Liquid Egg Products
Frozen Egg Products
Dehydrated Egg Products
Egg Product Quality
Sanitary Standards and Plant Sanitation

Citation: 2010 ASHRAE Handbook -- Refrigeration: Chapter 34, Eggs and Egg Products