Sanovo has introduced post-pasteurizing modules applying wave technology for extended life products. The new application can achieve high levels of bacterial inactivation compared to traditional pasteurization.
An added advantage is that the functional properties of eggs are not impaired. Wave technology exposes egg liquid to an electromagnetic force which produces an electric field. Rapid reversal in the electric field polarity generates kinetic energy, which is expressed as a heating effect. Intermolecular friction inactivates bacteria without affecting the inherent beneficial properties of egg liquid since the process is carried out at sub-coagulation temperatures.
The technology has been tested under commercial conditions in the EU. Products processed with Sanovo wave technology tested 17 weeks after processing show a total plate count less than 10 CFM per gram.