Non-chemical separators Scraping Joseph H. MacNeil, Professor of Food Science at
Penn State University, developed a machine that uses a delicate multi-bladed knife to scrape the membrane from the surface of shell fragments. This invention uses a water-based method to separate the eggshell and
protein membrane. The two products are processed in two streams to yield mm size particles of dry membrane and mm size particles of dried shell.
Cyclone Another non-chemical separation technique utilizes steam heat,
mechanical abrasion, and a light vacuum to separate the hard eggshell from the protein-containing membranes. This invention passes shell fragments obtained from egg-breaking facilities through a series of heated augers. Once the shell and membrane flakes reach the appropriate moisture content, the vacuum pulls them into a cyclone device. The cyclonic action further separates the heavier eggshell flakes from the lighter membrane flakes. This invention has been commercialized and can easily separate multiple metric tons per day, allowing for the production of valuable products including commercial volumes of
natural eggshell membrane or NEM.
Venturi Levi New invented a non-chemical and non-thermal separation technique that utilizes airflow to pull egg shells through a
venturi. The material is subjected to pressure waves while passing through the venturi. A PulverDryer machine configured with a venturi sized to process egg shell pulverizes the shell component into fine powder and discharges the membrane as an intact dry flake material. The two components are separated in post processing by a standard shaker screen table, then the membrane is cleaned via one of several standard washing processes, depending on end use. Up to several tons of egg shell material can be processed per hour.
Dissolved air-flotation separation unit The waste eggshells are put into water and then ground to separate the eggshell from the protein membrane. Then the ground eggshell is placed in a separate vessel where air is injected into the water flow. The air and water mixture causes the lighter component (protein membrane) to float and the heavier (calcium carbonate eggshells) to sink. This unit recovers 96% of eggshell membrane and 99% of eggshell calcium carbonate in two hours. == Uses of products ==