Egg Pasteurization & Thermal Simulator
Sous vide Salmonella inactivation & protein coagulation kinetics
Fully Pasteurised (5.3-log reduction, Whites Liquid)
Simulation Parameters
Classic Liquid Raw
57.2°C / 75m (Cocktails/Mayo)
Commercial Fast
58.5°C / 57m (Safe Liquid)
Velvety Soft Yolk
62.0°C / 45m (Warm Dressing)
Under-Pasteurized
55.0°C / 30m (Sub-Lethal)
Bath Temperature
57.2°C (135.0°F)
Hold Duration
75 min
Egg Size / Grade
Medium (~50g, 41mm radius)
Large (~60g, 44mm radius)
Extra Large (~65g, 46mm radius)
Jumbo (~70g, 48mm radius)
Initial Egg State
Refrigerated (4°C / 39°F)
Room Temperature (20°C / 68°F)
Reset Default
Recalculate
Bath Hold Timer
75:00
Start
Reset
Thermodynamic & Pathogen Lethality Analysis
Core Temp
56.9°C
Salmonella Kill
5.3-log
White Denat.
1.2%
Yolk Denat.
0.0%
Cross-Section Radial Diffusion
Thermal Lethality Curve Over Time
USDA FSIS Compliant: Achieved >5.0-log Salmonella reduction at lowest thermal core while preserving raw uncoagulated white fluidity.
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