is an egg whites concentration process used before drying during production.
Egg whites that are approximately 11% DM (Dry Matter), could be concentrated to 22%, reducing volumes by 1/2.
For example: if we had 3000 liters/h egg whites we would have 1500 liters/h of water extracted by the UF and then 1500 liters/h of egg whites would be sent to the dryer.
offers the following advantages:
· increase of drying capacity for the same drying equipment
· cost energy savings during drying process
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