Cairan telur dapat dibagi menjadi cairan putih telur, cairan kuning telur, dan cairan telur utuh

Egg liquid can be divided into egg white liquid, egg yolk liquid and whole egg liquid. Due to the differences in their components and contents, their heat sensitivity is also different, and the pasteurization method used is also different.

Generally, the sterilization conditions of egg white liquid are 55 °C-57 °C, 1-3 minutes;

The sterilization conditions of the yolk solution are 58 °C-63 °C, 2.5-4 minutes;

The sterilization conditions of the whole egg liquid are 58 °C-64.4 °C, 2.5-5 minutes.