SUMMARY–In current egg pasteurization practice, the pressure of raw egg is greater than that of pasteurized egg in the regenerator. Any leakage could contaminate the processed egg. To solve this problem, a commercial pasteurizer was operated with the metering pump located between the regenerator and heater sections and a centrifugal booster pomp employed to prevent cavitation in the regenerator. The method was successful. The pasteurized egg was under a greater pressure than the raw egg in the regenerator for the 4 products studie
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