The pasteurization of liquid egg is one of the most complex pasteurization processes of liquid products due to the sensibility of the egg proteins to heat and the consequent loss of functionality in the final product if an extremely strong pasteurization is applied.
The killing rate with the WAVE pasteurization is far superior to the killing rate at standard temperatures in traditional pasteurization systems. The heating time and the holding time for the WAVE system are designed in order to have the minimum effect on the denaturation of the product.