Neil Mermelstein

Neil H. Mermelstein

On May 1, I visited Carolina Egg Co. in Nashville, N.C., where I attended a demonstration of a new system designed to rapidly cool shell eggs cryogenically. The system was designed by Praxair, Inc., Burr Ridge, Ill., in cooperation with North Carolina State University, Raleigh.

Cryogenic System Rapidly Cools EggsUSDA’s Food Safety and Inspection Service regulations require that eggs be held at an ambient temperature of 45°F after processing and during transportation and retail storage. To conform with the FSIS regulations, the Fo…

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About the Author

IFT Fellow
Editor Emeritus of Food Technology
[email protected]
Neil Mermelstein

In This Article

  1. Food Processing & Packaging